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Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!
Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it! (Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)
The aim of channel is to have sous vide foods So I guess on guga foods channel we might get to see him make it Cause all contents finish cooking in one utensil which we call biryani ko dum dena Like saffron milk and loads of ghee added after layering chicken and rice On sous vide it won't be possible Sous vide takes 10% the amount of work required in regular biryani made in India
Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?). Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!
Appalachian foods using Venison as the main ingredient. And that is only if you want to keep it from being too scary. Squirrel is a very common Appalachian dish that can be made many different ways. All of them delicious, just be ready for something that tastes...different. But different can be awesome! Venison if you aren't afraid, Squirrel if you ARE brave. This is my request. Lovingly sent from Eastern Kentucky.
This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.
This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.
@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..
There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.
Indian food is very popular here in the UK. Thousands of restaurants and takeaways here that its become a staple food. Also here in the UK, the most popular dish is either a Chicken Jalfrezi or a Chicken Tikka Massala..... both Indian food xD
Biryani is the best thing in the world and I am glad you tried it. It looked like a good attempt. maybe next time you can compare different types of biryani to see which one is better with sous vide cooking method!!
This looks great! Did I miss something about using the saffron milk? I imagine it is used in the rice but it is not listed in the ingredients and the video doesn't show when it is incorporated. Thanks.
You did the rice wrong , cooking rice middle eastern style is to add a lot of salt and water just like pasta, you boil rice until it’s still a bit hard in the center, then you run it under cold water, and wash it, then put it back in the pot and slow steam it until it’s fully grown and cooked,
@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.
You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.
Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️ Anyway...take love and be safe😌
Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)
Guga, this is one of those things that is hard to critique since Biryani is so personal to anyone that has grown up with it. What you prepared definitely looks delicious and is in the spirit of Biryani.
Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody! Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.
@@souradeepsil4402 did you even read my comment properly? And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.
You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.
Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.
Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!
Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same
@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(
this isn't biriyani, it's rice with curry more like a pulao. Also Indian dishes do not have skin on meat. Also this recipe used tandoori chicken spices instead of biryani spices which are different. Nevertheless, this should be a decent dish.
Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :) PS: always a pleasure watching your videos!
Being an Indian and seeing how guga made this I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour Thanks Guga
@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.
Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao
I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.
I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever. Next time try with curd. Put some curd on it mix and eat it.
I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.
@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice
Uncle roger got nothing on you. I am from India and thats exactly how you make the rice for biryani. However, there are few things which you can improve (if you want a traditional biryani) - Biryani is supposed to be a 'dum' dish (d is not pronounced as d in dumb, its more like th in there), dum meaning slow cooking the ingredients with pressure on - Because its a dum dish, you should cook rice till its 70-80% cooked, because rest will be cooked when you do the dum - I felt that was too much tomato - One rice is 80% cooked, and chicken is almost cooked with gravy, take a pot which you can seal while cooking, like a pressure cooker - Then layer the rice and chicken on top of each other, preferably rice on bottom and chicken and its gravy on top, and then sprinkle other stuff, like caramelized onion, saffron milk etc etc - Cook it for around 10-12 minutes on very low flame and you are done.
Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!
I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian) Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef. Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)
@@kyril98741 part of the reason why satay is so delicious is because it spends most of its time on the grill, above the charcoal. If you sous vide it, it will spend less time on the grill unless you put on a very low heat which negates the point of satay, quick and delicious.
This dish actually drastically varies from Country to Country and from region to region. Imho, the best I've ever had was the Bangladeshi wedding style Biryani. If this blew you mind away, next time with the new style I've mentioned, you'll faint from the awesomeness, haha.
As an Indian yes that's how we cook rice. Also tip never reduce the heat once the rice is in the pot the temperature drop will ruin the rice texture & taste.
Your version was great but *Soak rice for 2 hours before cooking. *Add generous amount of salt and pinch of sugar to water before adding rice. *Cook rice for 70% only. *At the bottom of pan, put chicken and gravy, layer it with 70% cooked rice, and add coriander, saffron milk on top. *Seal the lid and cook for half hour on lowest flame without peeking. Leave for 10 mins after switching off the flame. This process is called 'dum'.
Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂
There is A Difference between Barista(Onions fried for Biryanis) and Caramelized Onions. WTF guga u just spoilt the biryani. WTF u never washed ur rice. What a shame. Guga atleast do ur research and make Biryani please. One more biryani recipe. But this time make perfect. Do not offend Indians.
That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥
Guga ur try on the biryani was good but to really taste the real biryani u have to try a proper Indian biryani way more ingredients go into it some even put rose petals🌹in that
Nice try Guga 🙏🏽 but one of the main thing that's different is how the chicken js actually cooked :p Cook the rice 3/4th, layer in the cravy chicken and rice like a lasagna. And then cover it and cook it in the over. This is called dum in india cause it's cooked with coal on top of the container. Then open it up and add saffron milk, fried onions, coriander. It makes the dish soooo much more cohesive
1.)You should cook rice 70-75% early and then on a large pot add first rice than gravy and then again rice and gravy and make layers over layers and then add some garam masala powder over it at last just a little bit not more and give it a dum ( traditionally we seal all the edges with wheat dough ) to give it a smoky flavour 2. While making chicken you should make a well in the middle of the pot and add a charcoal and some ghee to give smoky flavour If you improve this steps your biryani will turn out perfectly traditional way
My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.
Fun Fact: India has the most flavorful recipes in the world. Whether you measure by the number of spices used in each dish, or the number of spices in total in the cuisine, India wins. #2 is Thailand.
I do cook biryani, I think you need a bit more gravy, the base gravy I mean and I normally do it skinless, the marinade you used could be the biryani's base gravy for the wetness that comes through with onions
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You draining rice? 🤯 This is war crime
Egypt
and the most common dish is tarb
Can you cook Diri Sos Pwa Legume, it's a Haitian dish.
Guga, Have you tried to sous vide a steak then sear it by deep fry and or air fry?
@@NLBMurderYT Haitian here🇭🇹🇭🇹🇭🇹
Guga's reactions are slowly increasing in intensity.
A year from now: *Guga takes bite* AAAAAAAAAHHHHHHHHHH
My guess is he can afford better ingredients and his cooking skills increase, that's why his food keeps on tasting better every time
Guga: eats cereal*
Also Guga: *THATS AMAZING*
Gugasm ( ͡° ͜ʖ ͡°)
@@davidepascu3026 Or he's becoming a better performer.
@@AdamFloro could be
Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!
Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it!
(Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)
The aim of channel is to have sous vide foods
So I guess on guga foods channel we might get to see him make it
Cause all contents finish cooking in one utensil which we call biryani ko dum dena
Like saffron milk and loads of ghee added after layering chicken and rice
On sous vide it won't be possible
Sous vide takes 10% the amount of work required in regular biryani made in India
But I do agree with you
What do you mean who can resist a nice juicy prime rib-eye steak
@@angithanilkumar probably a hindu like me
@@talktothecop Only cows are sacred. Buffalos are still yummy.
Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?).
Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!
Guga - please make whatever would be yours and Maimaus “last supper” dish. May be two episodes but worth it! We want to see the full meal!
good idea
that would be awesome, Blow Out kind of style
Great idea, maybe with a different title but yes go for it gugaaa
Appalachian foods using Venison as the main ingredient. And that is only if you want to keep it from being too scary. Squirrel is a very common Appalachian dish that can be made many different ways. All of them delicious, just be ready for something that tastes...different. But different can be awesome! Venison if you aren't afraid, Squirrel if you ARE brave. This is my request. Lovingly sent from Eastern Kentucky.
“Do not knock something *out* until you try it.” 🤓🤓 Guga’s versions of English colloquialisms are as wholesome as he is. The best.
I'm from the UK and Indian food is crazy popular over here. Definately gonna make this for the family.
This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.
This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.
Of course its popular in the UK. Ya'll dont use spices.
@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..
There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.
10:56 Someone needs to GIF that reaction 🤣
"It's like a curry on the bottom" That's exactly what I was thinking when you were cooking it lol.
Indian food is very popular here in the UK. Thousands of restaurants and takeaways here that its become a staple food.
Also here in the UK, the most popular dish is either a Chicken Jalfrezi or a Chicken Tikka Massala..... both Indian food xD
Try a Ecuadorian dish . I’m not sure the name but with pork I think fried or roasted .
this is the first time you made caramelized onions!
usually you make fried onion with brownsugar and soysauce
Bro you should try making Singaporean Chilli Crab!
Biryani is the best thing in the world and I am glad you tried it. It looked like a good attempt. maybe next time you can compare different types of biryani to see which one is better with sous vide cooking method!!
This looks great! Did I miss something about using the saffron milk? I imagine it is used in the rice but it is not listed in the ingredients and the video doesn't show when it is incorporated. Thanks.
Yes, you missed it. It's there.
There's like a second where you can see it being poured over the rice while he is plating the dish at like 6:45 in.
@Sous Vide Everything
Guga please cook Chanko Nabe it's so delicious and you will love it and your family will love it to 🤤🤤🤤
Dude, i live in nyc with a ton of great diverse food i’ve tried. Indian food is some of the absolute best.
Mystery meat - Mopani Worms all the way from South Africa 🇿🇦
This is not related to the video but, I heard South African people see shrimp as cockroaches, is that right?
I suddenly feel the urge to become a SAFFRON dealer in UK
I have a question I'm looking for a good carving knife to slice brisket what would you recommend 🤔
You did the rice wrong , cooking rice middle eastern style is to add a lot of salt and water just like pasta, you boil rice until it’s still a bit hard in the center, then you run it under cold water, and wash it, then put it back in the pot and slow steam it until it’s fully grown and cooked,
It would be great to have onions and tomatoes in weight instead of pieces. It can vary A LOT.
Don't knock something out until you try it. Lol. Guga, you are the best!
You missed to add in keora/kewra water and rose water and ghee too...
Indian cooking: Are we a joke to you?
Guga was curious why you didn’t just marinate the chicken in a vacuumed sealed bag. Also would doing that decrease the time to marinate?
I still wonder why a country that loves chicken so much is described as vegetarian.
Guga is either trying to bait Uncle Roger or is legit afraid of retribution!
You should try Biryani in Hyderabad, India. The best in world tbf
that uncle roger reference tho
Indian watching guga how cooking the chicken biryani.
Guga small tip , guga make it dum , try to make a chicken dum biryani…. Which is awesome….
Try our Original inasal grilled chicken recipe from the Phillipines promise you won't regret cooking it 😊
I love gugas raid ads ngl
Uncle Roger may not like your rice, but Uncle Ben thinks you're brilliant.
uncle ben doesnt know how to cook basmati rice
@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.
@@niubilities ah ok
Roger isnt a cook.
Basmati is the best rice for curry
Guga you're a legend, but
*Never strain the saffron milk and throw away the saffron.
*Always wash basmati rice to make it less sticky and more fluffy.
Maumau and Angel stay having the best job on planet earth
Im not sure how they manage to do it!
Angel died
@@nickcook9875 *is being dry aged
I love your wallpaper... That's my wallpaper for all my social media platforms...well except here because I rarely comment😂
@@nickcook9875 fr though that dude's been gone a whiiiiile
You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.
i like how maumau just keeps eating when guga is talking hahaha
that's how you know its good lol
Meowmeow*
Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️
Anyway...take love and be safe😌
Sous-vide
Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)
yeah, that is a delicious chicken and rice meal but it is completely different from a biryani method wise and even ingredient wise
Yeah, it doesn’t look anything like Biryani. When I saw the thumbnail I didn’t know what it was but I’m sure the flavor profile is great.
The regional differences in biryani in Pakistan alone are pretty big so I imagine the are many in India too.
very different indeed.even from us South East Asian
It is like the OLDEST Egg video. I would consider it is a Guga style dish inspired by the original dish.
Guga, this is one of those things that is hard to critique since Biryani is so personal to anyone that has grown up with it. What you prepared definitely looks delicious and is in the spirit of Biryani.
Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody!
Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.
@@souradeepsil4402 did you even read my comment properly?
And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant.
If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.
The whole point of Briyani is to cook everything together... justsaying, but I'm sure Guga's version was good
I don't know why I choose to watch your videos while I'm on a diet...
😂
To be fair the ingredients don't seem to be high in calories. But serving size lol
this dish... I always end up waking up the next morning, half naked on my couch, belly huge, empty pot laying next to me O_O
You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.
You can watch the video while eating and imagine you're eating that, that works for me haha
5:37
Guga: please don't send this video to uncle roger
Well guys, it's time
well, that‘s what he wanted :)
or any indian
Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.
uncle roger dont know squat about cooking rice or the different types of rice and what that means for how it can be cooked or how it should be cooked
The biggest problem with aunty hersha, she rinsed her rice.
Hi guga :D
just ate some A5 miyazakigyu picanha last night
almost died it's soo good
Nice how’d you cook it
Guga knows how to appease all crowds. That's probably the fav indian subcontinent recipe for everyone
I am from India absolutely loved your video and I would like to see your take on "Haleem" because that's my favourite dish
He would adore beef halleem. Now I'm hungry...
Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!
I love how Guga mentions Uncle Roger when he used the dreaded colander
He hasn't responded... he's mad
we have yet to see Nigel Ng cook a proper dish himself
Well this is Indian food so the ball is in Auntie Hersha's court and she uses the colander so it's fine.
@@eL_K_Dee Yes, we have. Months ago.
If you cook the rice correctly, there is no need for a colander. This is why it is puzzling and slightly infuriating to see.
Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same
Is it specifically black pepper? Like, could you use white pepper? Or dried basil is a tasty addition. As is savory (fresh or dried).
@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(
When he makes picanha, he uses only salt. I guess you'll need to eat the queen of all beef for the rest of your life =P
Fresh watercress can have a nice peppery profile
Try pink peppercorns, its a completely different plant species relate to cashews. But if you have a nut allergy too nevermind
I'm from South Africa 🇿🇦 I would love to see you make either Bobotie, Biltong, or Milk Tart!
Malva pudding. He definitely has to do malva pudding
Biltong for sure!😂😂😂😂
@@wolfpredator5226 Oh yeah, Malva Pudding is fantastic! He should 100% do it
Yes!!!
Aweh bro I'm also from south Africa
this isn't biriyani, it's rice with curry more like a pulao. Also Indian dishes do not have skin on meat. Also this recipe used tandoori chicken spices instead of biryani spices which are different. Nevertheless, this should be a decent dish.
Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :)
PS: always a pleasure watching your videos!
I think the milk kind of acts like water by infusing the Safran but I'm no Safran expert...
@@dkn2464 could be but the milk would have to be boiling hot to actually extract saffron completely.
You know it's good, when Maumau eats more than 1 bite.
Being an Indian and seeing how guga made this
I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour
Thanks Guga
Try to make some American style baked beans. It tastes better the second day and is just amazing with a lot of different variations.
@@vagabondwastrel2361 Any link on TH-cam Imma try I am into cooking
@@vagabondwastrel2361 I mean any specific video You recommend
Can you explain the shortcuts youre talking about? Im interested to know.
yeah lol, i likke how he holds on the rice so its a very good meat to rice ratio
Strained rice and no MSG?! Uncle Roger is going to have an aneurysm.
Oh he watching now.
uncle rogers is a ccp shill who doesn't know what he's talking about.
And you also cannot make Biryani with asian style rice. It tastes like turd.
hayiaaa
@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.
Indian dishes generally don’t have MSG.
11:12 This is the "DAMN!" Level. The month long sous vide brisket is "Oh hell no!"
It ayatatzgzygUt 😤😤😤😤
when do we get to the *t-rex roar* level? (I hope I used the right reference there)
Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao
I clicked so fast when I saw guga I didn't realize that I was here
Cook SOUVLAKII PLEEASE
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Yo this man is a genius! GUGA PLEASE LESSS GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO! DA BABY DRY AGE!
@@MrXenon-hn7ju YESSSS
I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.
Wait till uncle roger says haiya. Love this video guys. Guga, u should do your version of egg fried rice. And definitely with some steaks
Being an Indian, I approve this magnificent flavour explosive dish ! 👍
Explosive in both ways 🥵 haha
Greetings from Brazil.
You have the most flavored dishes in the entire world!
@@JuniorJr... oh I feel you. We're used to crapping molten lava everyday 😂😂
@@abhijithak9102 🤣🤣🤣
I’m watching your videos while fasting.
I don’t know if I’m torturing myself or just getting ready for the feast :D
Every other day I only eat one meal a day, and I watch the videos too. I torture myself by...getting ready for the feast!
Lol. Thats like staying at a crack house while attending rehab…
Try making Swedish "Janssons Frestelse" (Jansson's Temptation).
- Potato and Anchovy Casserole.
A must have on any big celebration smörgåsbord.
Oh yeah, great idea. I haven't tasted that for years, and I'd like to see Gugas take on that one!
I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever.
Next time try with curd. Put some curd on it mix and eat it.
I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.
This is a cool idea!
Do persian/iranian food
Beef/lamb koobideh (ground kabab skewer)
And tahdig rice dish (persian favorite)
love the guga spin on such a classic dish, cool to see something that is normally so familiar done in a pretty original way
This not a Biryani
@@forceunleashed4338 it’s his version, nothing wrong with taking a spin on something classic
@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice
I'm from Peru. I would love to see you make Seco de Carne or Aji de Gallina
¿Crees que pueda encontrar los ingredientes?
@@alvaroandaluzdiaz6374 Creo que sí. Creo que con Amazon u otras tiendas online, puedes encontrar los ingredientes o al menos conseguir algo similar.
Uncle roger got nothing on you. I am from India and thats exactly how you make the rice for biryani. However, there are few things which you can improve (if you want a traditional biryani)
- Biryani is supposed to be a 'dum' dish (d is not pronounced as d in dumb, its more like th in there), dum meaning slow cooking the ingredients with pressure on
- Because its a dum dish, you should cook rice till its 70-80% cooked, because rest will be cooked when you do the dum
- I felt that was too much tomato
- One rice is 80% cooked, and chicken is almost cooked with gravy, take a pot which you can seal while cooking, like a pressure cooker
- Then layer the rice and chicken on top of each other, preferably rice on bottom and chicken and its gravy on top, and then sprinkle other stuff, like caramelized onion, saffron milk etc etc
- Cook it for around 10-12 minutes on very low flame and you are done.
Very common in South Africa, Guga. But yours is wowzinho 100%!
I have a Indian friend and his grandmother makes the best biryani. I love it
Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!
I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian)
Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef.
Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)
Hi,i am from malaysia can you could try to make satay ayam/beef/lamb. Most malaysian enjoy this dish during festival season or just normal days.
Rabbit and deer too... hahahahaha! Baru tahu erti 'flavour'.
@@AbsoluteFidelity yes yes yes
agreed. I think Sate will taste a lot better with sous vide. BTW ayam is chicken.
@@kyril98741 part of the reason why satay is so delicious is because it spends most of its time on the grill, above the charcoal. If you sous vide it, it will spend less time on the grill unless you put on a very low heat which negates the point of satay, quick and delicious.
@@AbsoluteFidelity you can get the charcoal flavour easily during the sear portion. Satay usually doesn't take too long to cook.
This dish actually drastically varies from Country to Country and from region to region. Imho, the best I've ever had was the Bangladeshi wedding style Biryani. If this blew you mind away, next time with the new style I've mentioned, you'll faint from the awesomeness, haha.
You should do an experiment where you should see if seasoning before dry age is better or dry brining and then dry aging.
I think that will just cure the meat and make it salty
You don't dry age chicken...
@@HSKFabrications first time here?
@@beneisenberg6003 nope, did you watch his video when he did?
@@beneisenberg6003 You must be new here. He's done it and it came out horrible.
Guga check some indian 🇮🇳 channel of making biryani plzz it wil blow ur mind
As an Indian yes that's how we cook rice.
Also tip never reduce the heat once the rice is in the pot the temperature drop will ruin the rice texture & taste.
Your version was great but
*Soak rice for 2 hours before cooking.
*Add generous amount of salt and pinch of sugar to water before adding rice.
*Cook rice for 70% only.
*At the bottom of pan, put chicken and gravy, layer it with 70% cooked rice, and add coriander, saffron milk on top.
*Seal the lid and cook for half hour on lowest flame without peeking. Leave for 10 mins after switching off the flame. This process is called 'dum'.
Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂
There is A Difference between Barista(Onions fried for Biryanis) and Caramelized Onions. WTF guga u just spoilt the biryani.
WTF u never washed ur rice. What a shame.
Guga atleast do ur research and make Biryani please. One more biryani recipe. But this time make perfect. Do not offend Indians.
That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥
Guga ur try on the biryani was good but to really taste the real biryani u have to try a proper Indian biryani way more ingredients go into it some even put rose petals🌹in that
“Just buy a rice cooker! Hiyaw....”
Nice try Guga 🙏🏽 but one of the main thing that's different is how the chicken js actually cooked :p
Cook the rice 3/4th, layer in the cravy chicken and rice like a lasagna.
And then cover it and cook it in the over. This is called dum in india cause it's cooked with coal on top of the container.
Then open it up and add saffron milk, fried onions, coriander.
It makes the dish soooo much more cohesive
I like how guga respect uncle rogers.... He mentioned him so many times......they have a nice relation there 😌
1.)You should cook rice 70-75% early and then on a large pot add first rice than gravy and then again rice and gravy and make layers over layers and then add some garam masala powder over it at last just a little bit not more and give it a dum ( traditionally we seal all the edges with wheat dough ) to give it a smoky flavour
2. While making chicken you should make a well in the middle of the pot and add a charcoal and some ghee to give smoky flavour
If you improve this steps your biryani will turn out perfectly traditional way
My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.
Fun Fact: India has the most flavorful recipes in the world. Whether you measure by the number of spices used in each dish, or the number of spices in total in the cuisine, India wins. #2 is Thailand.
From Portugal and i'd like to see you give it a go on "Cozido à Portuguesa"
Love that dish
That would definitely be something different for the American crowd
I do cook biryani, I think you need a bit more gravy, the base gravy I mean and I normally do it skinless, the marinade you used could be the biryani's base gravy for the wetness that comes through with onions
*why are you eating the rice with a god damn fork, Uncle Roger definitely needs to see this..*
You eat chicken with a spoon? Madness.
@@MrAlwaysRight
In India, the just use fingers. What would Uncle Roger say about *THAT* ???
Glad to see you making some Pakistani 🇵🇰 food Gaga! Make Chicken tikka or beef Bihari kabab next 😋
മലയാളി ivide like adikuga.
Go watch any indian biryani making video. THIS IS NOT BIRYANI guga lol