50k Celebration! How to Make Dum Biryani From A Western Chef
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Today we are celebrating 50,000 subscribers!!! I cannot thank you all enough for all your support. I wanted to show my thanks by giving you a video that literally thousands of you have requested over the years, me making biryani.
This video is a full breakdown of how I make a Hydrabadi-inspired dum biryani.
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About Me:
Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a 5x author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner.
Keith, the way you have cooked and simultaneously narrated the process of making this iconic Indian dish, you have become a complete Indian, I doubt anything American is left in you 😊❤
♥️♥️♥️
He is not American chef anymore
PerfecT
I love seeing the passion for real Indian cooking from you. It's refreshing that a Gora doesn't limit Indian food to Tikka masala, butter chicken and naan.
So nice of you
Chef that was a good biryani your pronunciation মিঠা আতর it is good foreign people I love you chef keep making the beautiful Indian dish
Thank you so much
Still Remember when u had less than 1k subs and things were not going good for u. With your persistence efforts u have managed to change that, Congratulations. Keep at it and there will definitely be more to celebrate in future.
Best wishes Keith.
Ty my friend
Woohooo!!! ... Congratulations Keith!! ... May the family grow bigger!
This man here, is a national treasure. We must protect him at all costs.
While heating masala(spices) add a bit salt. It helps to prevent the spices from burning too much and also absorbs the moisture out of them
Namaskar Keith, i was so excited to see not only a new video from you but that it was a vedeo of yo cooking a Biryani. If it is ok i will give you some feedback on your video. Explaining a little about the dish and its history is something i don't see too often on you tube videos so i think you should keep that up. I think narrating over the video also works well. Your editing is first rate. I really wanted to give you some constructive criticism but have struugled to find anything i would change. One of the standout lessons i picked up from this video was where you mention not soaking the rice when making biryani. I like to use 1121 hybrid basmati rice for biryani which as you know has very long delicate grains so i could see this being a good thing for that kind of rice. I really hope you do more cooking videos because i believe there is a place for your unique sryle of video and also your in depth explanations. Thank you for sharing both your time and skills with us all. Phir milenge.
Thank you, my friend for the incredible feedback. I’m definitely trying to learn and grow with each video. I didn’t want to be just another cooking channel so I resisted it for quite some time.
Silver button on the way soon. Please upload best indian restaurants in the usa too. Thank you 👊
Wow. That would be a dream
Excellent, Keith ! 🎩 off.👌👍🙏🌹
You really have a love for food and that reflects in your culinary videos
Ty my friend
*SAMBAR, from the Tamil word "CHAMBARAM" @ CHAMPARAM meaning spiced condiment.*
Also Rasam, from the Tamil word "IRASAM" meaning extract, juice.
*Dosa: from Tamil words Thoi+Sei meaning Dip & Do deformed to Thosei, Dosai, Dosa.*
Idli: from Tamil, Ittu + Avi meaning "put & steam" @ Hale Kannada Iddelige.
*...every south indian dish name has its etymology in Tamil.*
Great watching you cook, and thank you for sharing your knowledge Keith!
Thanks for watching!
Congratulations to you, as an Indian working in Virginia US, looking upto you gives me immense pleasure and gratitude towards the culinary world which isn't confined by borders, cultures or people. Lots of love and support
Means so much my friend
congratulations chef for 50k and the biryani looks awesome too
Thanks a ton
Looks awesome and will try it. Congrats on 50k subscribed.
Thanks a million!
That was great❤ briyani is one of my favorite foods, nd i loved how u made it while explaining the process perfectly 🥰
Thank you so much 🙂
Superbly Demonstrated, Narrated , explained .. I could smell the aroma through your sheer detailing of the process. Fantastic job Keith..Wish you had tasted the Butter Chicken I had mentioned about that one restaurant in Bombay and wow if you were able to recreate that butter chicken the way you demonstrated this Biryani that would be the ultimate combination of incredible Rice and curry Dish. 😊. But a fabulous job on explaining cooking this Biryani.
Thank you very much!
May God bless you abundantly ❤
And you
🙏
Hearty Congratulations and a job well done, Chef! 👌😁
Thank you very much!
Congratulations on 50K subscribers! Your biryani looks amazing!
Thank you so much 😃
Congratulations Chef. What a journey it has been. I have been following you since you posted your first videos on Idli.
Thanks a ton!! So glad you’re here my friend
Wonderful, Keith ❤
Hey Keith : FIRSTLY A HEARTY CONGRATULATIONS TO YOU ON ACHIEVING THE 50K MARK....
Am sure it's time to celebrate achieving the first level successfully,. We offer our prayers and warm wishes to you on your continued growth and path to success.
The Dum Biryani prepared was mouth watering. Am sure people whom you served freaked out .....
All the very best .....
Wow ..that's fast... Btw more to come... Consistency will easily make u to reach 1m atleast...way to go.. congratulations chef 🎉
Ty my friend
Keith sir when i saw your video I'm amazed what a great and kind man you're also a great chef what a quality you have big fan sir❤❤❤ congratulations and keep going you have to achieve many more milestone 💖
Thank you kindly
Congratulations bro! you deserve at least 100 times more! i m sure you will get there
Thank you so much 😀
Hats off to you Chef👏👍 The way you explained everything while cooking, its amazing. ❤ for you Chef from 🇮🇳
Congratulations Keith 🎊🎉🥳
To complete 50 thousand subscribers ❤
Tyyyy
Congratulations Chef 🎉
That looks beautiful and delicious too. Congratulations, to master biryani is not an easy task. And there are many more such delicacies to be learned and made by you. If you like, I would love to share with you some of our traditional recipes that we cherish and you will love those too. Please do tell me what you say about it. And lots of good wishes to you.
So nice of you. Would love to
@@chefKeithSarasin The first one to look for is a typical Dogra cuisine. Two recipes, one is Meethey chawal or mittha served with sweet and sour pumpkin recipe called KHATTA or Kaddu ka Ambal. Do the research first and if you like to make it I will share my version of these recipes. Hope you would love it.
Yes totally tasty. It's not easy to master biriyani dishes. Takes time every time you make and from experience it becomes perfect. .
Thank you Keith! I can't have tried half of the biryani recipes I have, but it's _always_ good to have another :)
so there are many variations in this pike i used to put kewra at the end before putting dum, and putting rice only when the chicken seperates the oil etc but ultimately all ways yield different tastes which are all good
Cheers! 🎉🥂
wonderful chef i learnt to make in USA only❤❤❤ had mademone video for you too sometime back
Zabardast Chef 💪🏼💪🏼💪🏼💪🏼
🙏🏻🙏🏻🙏🏻
Looks like a perfect delicious Hyd dum biryani.. i am from Hyderabad and we prepare the biryani at home in same style as you prepared.. next time when you are in india, dont forget to visit Hyderabad.. it is a paradise for food lovers ..
Mentioning some of the best Hyderabad food items/places you must try ...
1) Irani Chai with osmania biscuit or Samosa
2) Hyderabadi Dum Biryani
3) Haleem
4) Ram Ki Bandi ( available only in the morning at 2 am or 3am).. Dosa is famous here, you can also try butter upma or butter idly ..
5) 4AM biryani (not like dum biryani, but good)
6) try Chai at Nilofer cafe and also Malai Bun
7) Paya and Roti
8) Try non veg breakfast Kheema Roti at Paradise hotel in Secunderabad, available only in the morning
9) Try Ragi Sankati with chicken curry or Brinjal Masala or tomato Chutney at Kritunga .. it will be spicy but good .
10) try Falooda at any restaurant in old city ...
Thank you my friend! Always so happy to read your comments
YOU are the king
Congrat .I m one of early subscriber
Hello Mr. Keith, I discovered your channel recently and found your journey refreshing. You've earned one more subscriber! Also, I have got many tips that I'd like to share with you. Is there any other way of reaching out to you with those, other than on a TH-cam comment?
Wow. Ty so much. Yah check my IG
@@chefKeithSarasin Alright, will do, thank you.
Congratulations!
That biryani.....woooo!
You have set yourself up for quite a challenge brother! 😁
You got that right!
@@chefKeithSarasin The cooked biryani looks good for sure. I'm going to try it one of these weekends! Thank you for sharing and educating us as always!
Keith🎉🎉🎉🎉❤
Woooo
Superb brother 🙏
Congrats Bro 50k.. Cheers from #pollachi #coimbatore #tamilnadu
would lv to see you guys eat after cooking
chef now we are perfecting the way to cook paaya(goat leg) soup that has tremendous health benefits like reducing inflammation/ healing broken bones / maintaining gut etc etc ❤❤
That was meant to happen anyway because you are a very authentic cook and also much better than lots of indians itself.which really made me stick to your channel...keep it up and do try some North Indian cuisine as well, eagerly waiting for that.wish you reach to 1 million soon 🎉
Thank you so much 😀
@@chefKeithSarasin when can we expect you to try some North Indian dishes ?😀
Are you using a 'Dutch Oven' Keith? This Biryani looks delicious by the way! 😍❤ My only suggestion would be to use meat (chicken/goat/lamb) with bones.Trust me it takes the biryani to a next level!! Also, please don't toss the biryani, keep the layers & serve it from top to bottom.
I know. My guests request without
Not only Dum Biriyani chef.. Please try south indian pulaos too.. Like donne biriyani from karnataka, raju gari kodi pulao from andhra, ambur biriyani from tamilnadu.. You'll love it ❤❤
You keth.. I love u man..u are my best chef for Indian cuisine
Thank you so much 😀 just a student :)
U needed to add some onion barista to the chicken marination. It would have flavor infused inside the chicken.
Nicee
Next do Kolkata Biriyani 😊😊
Bro deserves an Adhar Card
When will you come back to india?
Next time you'll visit , ill gift you a Bamboo chopping board. The fiber/ plastic chopping board is not good
Mutton or beef versions might be even more flavorful as the dum releases the fats therein.
Although, Mutton (Goat) Biryani would have been my preferred Biryani. Chicken is a relatively new ingredient in the case of Biryanis.
Chef ,I didn't see you adding ginger garlic..Tomato...little ammount of whole spices fried with onion and tomato...than marnated chicken ,you missed few things .
I don't add tomato. I was taught it wasn't into the yakhani
Chef Keith is making hyderbadi style which does not use tomatoes. Many other non-hyderbadi biryani does use tomato. Diversity it what makes the world go around
Biryani finds its mentions in Vedic Literature and Scripts and rice never grew in the deserts from where the Mughals came. The Persian word ‘Biryani’ comes from Persian ‘Birinj’ for rice. Now, this word is NOT FOUND in Old Persian. It suddenly occurs in Middle Persian. According to Mayrhofer’s “Etymological Dictionary Of Old Indo Aryan”, the word Birinj comes from the Sanskrit word vrīhí (व्रीहि). Biryani is basically a dish made with rice, meat and spices and such a dish known as मांसौदन/ Māṃsaudana is mentioned even in Vedic literature
Cassia bark or Chinese cinnamon
Cassia
99% indian Use Red Onion....Aasu aate hai Cutting ke samay
WOW Hyderabadi Briyani... Please use Drumstick chicken skinless next time than chicken breasts fillets ..Bones gives the flavour bro...
This was thigh.
@@chefKeithSarasin Cool bro, anyway you need to cook with bones even with mutton - goat also... Please get the HALAL Goat legs with the fat..... thighs with bones would be great and chicken breasts does give the feel of the chicken .. MARYLAND cuts with fat make slits for marination. you get the THIGHS and the Drumstick...
Hello, he was using thigh in this recipe for sure.
....
9 washes for rice is wayy too much
You prepared coriander biryani not chicken biryani 🙂😂
Thank you
You're welcome
I tbink akhni is the spice infusion from the pouch you immersed into water and boil infused water or put it in the mix and separate later from the biriyani. Akhni is not the name of the chicken or mutton mari stion as you mentioned?