Brilliant. I had it in UAE and I loved it. Just a quick tip if it helps, peel the onion and soak it for a few mins in cold water and you would have tear free onions 😁 Also, if you put a damp cloth under your cutting board, it would stick to the surface and won't slip. Keep the recipes coming. Love from 🇵🇰
I’ve grown up in the Middle East, and we’ve always made our biriyanis like this! Well, a version of it anyway ❤ everyone NEEDS to try this out. The flavor is just 😍🤌🏼🤌🏼
This is similar to how I used to make my biryani except with not as many different spices. (I sometimes would add cubed potatoes as well). Biryani is one of my favourite food of all time so definitely will be trying this version very soon!
I made this last weekend (HAD to buy your book) and it was SUPERB and my boy love love loved it soooooooooooooooo much, I took the leftovers to work everyday this week and everyone was so jealous.................
Haven't yet finished watching to video end. Just have to stop to say, I want to be there when the Biryani is ready to be served! One of my favorites. Thanks, Chetna, and to your friend for sharing this.
I can't wait to make this. Biryani is a staple in our household, and it really has been too long since I've made one. Thank you for this lovely recipe!
I don't usually make biryani, but I like the idea of frying the onions in so much oil and having an onion oil as a "byproduct". I'll do that next time I need fried onions.
Hi, I am East African and we cook Byrani exactly the same , i use a silcer gadget to silce the inions. A tip dry roast the dry masala it taste better.x.
It’s in the oven right now. I did not drain the rice. I cook it always with very little amount of water. It was not soft, biteable when I put it together with the ckicken. And I added more Kewra water. We will see.
I love biryani. I grew up in India and this beings me sweet memories of the delicious mutton biryani we were served in boarding school🥲❤. I must try your recipe.
Chetna, everything of yours that I have made has been a family favourite. I can’t wait to make this… my mouth is watering already! Thank you for all the time and effort you put into these videos for us to make this recipe at home! ❤
Love you cooking show, just went to India and had biryani sooo good , too bad I am keto but def will have this ❤By The Way use a mandolin , to cut your onions, all same size and done without the 😢
I made this today. Smell is divine but a touch sweet and needs salt. Maybe I put too much sugar and left out the Kewra water and mint leaves since I didn’t have these. Also used chicken thighs. I will make it again as instructed. Delicious and tender. First biryani recipe in which chicken came out so tender. I think marinating overnight, which I did, is a must.
Loved how you used your fingers to clean up the bowl containing the sunflower oil 👍🫠 Will definitely be making this version of biryani this weekend ! Just need to get some fresh mint and cilantro … can’t wait, mouth is already watering just thinking of preparing it 😋. ❤️❤️🇨🇦🇨🇦
When i was in college no tutor, no internet, not even referred a cook book but simply first time i tried my skill of analytical cooking method just having tasted biryani so manytimes....I almost got 90 percent perfect biryani ....well now am above 50 and still i make biryani usually now once a week. Now am expert in two specialities one normal which is popular oily rice and another juicy type using tomatoes, my friends love both of the types and it is ritual that in our gathering the kitchen is buzzing place till we settle down on table with a pot of biryani and assortments. Mostly i prefer lamb chops and it surely makes perfect biryani than chicken.
Hi Chetna. Lovely to virtually see you. I love your recipe. I am a multi tasker, home, job and a fur baby 🐶 so when I crave biryani, I whip up a quick kacchi biryani. I am curious, have you contemplated investing in a good brand of electric chopper? Will make chopping/slicing onion a breeze 😊. BTW opening the foil, the steam and the music was just 👌🏼.
That is a perfect looking biryani! I wonder if it's supposed to be spicy? Or it should be mild, and not too hot biryani? I enjoy eating biryani that's not hot so I can taste all the wonderful spices in there. Definitely adding this to my biryani repertoire! 😍
I love your receipes and I understand that you are selling books BUT can you please list ingredients here in the description? Sometimes, the effort puts me off, rewinding the video, writing it down, rewinding, checking I got it right. It would make shopping and making these dishes MUCH easier. (side note: I have purchased two of your other books and given this particular one as a gift) :)
I think you are slightly mistaken, I have around 1K recipe videos on my channel and ONLY 10% of them are from my books, the rest are all just recipes I made for YT. I am a 1 person team here doing everything so no I dont have time to type up the recipes in descriptions. This is all FREE CONTENT AND free amazing recipes and ALL you guys have to do is write them down yourself. I am 100% sure this is not too much to ask 🙏🏽
Dry roast spices and curry powders... Deep fry, onions, garlic, ginger,.. Save the oil to enhance ur recipes or used for cooking Grind those fried ingredients as paste.. used it for cooking ur recipes...or chutney.. Yummy... Tip: salt, lemon juice, Fresh coriander leaves Lastly... slightly cool...cover the lid...
I noticed that you didn’t crush the cardamom pods before adding them to the boiling water. Is it because the recipe says so or is because you just always leave them whole?
wow this looks amazing 😍 eill definitely try it...but add potatoes 😋😋😋 i like the method ...although you said it takes a while ...the version we make here in South Africa is even more tedious ...but absolutely delicious we add masoor and potatoes and tomatoes to the marinade. its a favorite for special occassions Eid and weddings etc whatever version we make its always delicious 😋 thank you for sharing yr great recipes ❤
The rice is wrong. For original Kacci biriyani, you need "Kalijira" or "Chinigura" rice. Without these kinds of rice, the authentic aroma and flavor of this specific biriyani will not flourish. Also, kacci is always best with "Mutton" rather than chicken or beef.
The basic steps are fine, but you need to soak the rice in water for 30+ minutes before boiling. That step enables the rice to "elongate" during cooking, which is the tell-tale sign of experience. Also, no issue with the range of spices used, but I trust that you understand that the range could be larger (which would make it difficult for most viewers to emulate). Thanks for your efforts.
Actually thats NOT A MUST! I have been to a rice factory and soaking rice depends on how old it is, what variety and so on. No one in the world can know about everything and I dont pretend to do that. But soaking rice before cooking is NOT NECESSARY. Also you might not be aware but the spice choices in biryani or any other dishes differs from region to region...... 🙏🏽
@@FoodwithChetna I didn't imply MUST. Results speak for themselves. The practice varies by region and cuisine. I had assumed that "aged" Basmati was under consideration. Ask yourself: "Kacchi" is not not native to BD. So how did the knowledge transfer occur?
In a true Hyderabadi kachhi biryani, there is no cooking of meat separately. Absolutely not. That’s why it is called kachhi - raw. What this recipe shows is ‘pakki’ (coocked) biryani. Not authentic. Anyone can use all the right ingredients but the process is what makes Hyderabadi biryani so popular worldwide. Also, it’s typically done with goat meat.
Poor you with all the chopping of the onions. I bet it was worth it in the end ! 😃 By the way, looks like your curry leaf plant is doing really well by the window 👍🏼
Hi Chetna ma'am,good to see you again as vibrant as always.i want to share a small suggestion that I use. chop onions using goggles, which we use in swimming 🏊♂️ pools.you can loosen a little bit if you feel tight on your eyes while wearing.hope no one will make fun of this suggestion.thank you.god bless you.
And now we have a brigade of people who don't know what they are doing...but feeding themselves and their family with you tube video shot and cooked....😂
"Chetah" is a fictional Character from DC Comics she is a half Humanoid Half Feline "Cougar" Women and she is the vilain/antagonist/foe of Wonder Woman in the new movie from 2020 "WonderWoman 1984" with Israeli/American actress/mannequin Gal Gadot, Chris Pine (known for Star Trek 2009 it's funny it reminds me of the ending of Deadpool 3 where Wade sacrifices himself and more recently Dungeons and Dragons 2023) "Share" here is a Warning/ reminder that drugs users (mainly of Heroin) Share their Needles and get AIDS virus that way...There is also another anagram thrown in there "Mister Chestwick" is a character from "One Flew over the Cuckoo's nest" where he receives Electrochock Therapy because he gets Angry at the Nurses because he wants his cigarettes. Another nice Reminder for me to Never raise my Voice or get Angry against the "corps médical" or any other Human Being for that Matter. Only here the "W" is missing Peace Next
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
Brilliant. I had it in UAE and I loved it.
Just a quick tip if it helps, peel the onion and soak it for a few mins in cold water and you would have tear free onions 😁
Also, if you put a damp cloth under your cutting board, it would stick to the surface and won't slip.
Keep the recipes coming.
Love from 🇵🇰
I’ve grown up in the Middle East, and we’ve always made our biriyanis like this! Well, a version of it anyway ❤ everyone NEEDS to try this out. The flavor is just 😍🤌🏼🤌🏼
thats so interesting.....
Brilliant, I made this using your recipe, absolutely delicious, thank you!❤
This is similar to how I used to make my biryani except with not as many different spices. (I sometimes would add cubed potatoes as well). Biryani is one of my favourite food of all time so definitely will be trying this version very soon!
Hope you enjoy
I made this last weekend (HAD to buy your book) and it was SUPERB and my boy love love loved it soooooooooooooooo much, I took the leftovers to work everyday this week and everyone was so jealous.................
It looks delicious. I will try this eventually. Thank you.
Hi I would say, what you made is actually a chicken palau.
A biryani will contain masoor dhall .
But very well.presented.
Thank you ma'am☺
Haven't yet finished watching to video end. Just have to stop to say, I want to be there when the Biryani is ready to be served! One of my favorites. Thanks, Chetna, and to your friend for sharing this.
So nice of you, thanks!
When you served it I’m sure I could smell it, yummy
👍🏼👍🏼
I can't wait to make this. Biryani is a staple in our household, and it really has been too long since I've made one. Thank you for this lovely recipe!
My pleasure 😊
We made this for 2 people and it was absolutely delicious. It will be our next big family meal.
I don't usually make biryani, but I like the idea of frying the onions in so much oil and having an onion oil as a "byproduct". I'll do that next time I need fried onions.
😂😂love it and its worth it
So lovely.. you make me want to cook more... this one especially looks yummy and doesn't seem too much effort. Thank you Chetna.
Hi,
I am East African and we cook Byrani exactly the same , i use a silcer gadget to silce the inions.
A tip dry roast the dry masala it taste better.x.
Sounds great!
Oh how I love Indian food. I know this must be so delicious. 😍😍
I will try this next Sunday. It seems easier than the usual chicken biryani.
Hope you enjoy
It’s in the oven right now. I did not drain the rice. I cook it always with very little amount of water. It was not soft, biteable when I put it together with the ckicken. And I added more Kewra water. We will see.
It was delicious. And I ate it with salad and Orange Chutney. Very good!👍🏻
The marinade looks fantastic! And the final dish…. Wow!
thanks
It is always so fun to watch you cook. Chetna. Your joy in the process in infectious and inspiring!
I love biryani. I grew up in India and this beings me sweet memories of the delicious mutton biryani we were served in boarding school🥲❤. I must try your recipe.
hope you will enjoy it
Chetna, everything of yours that I have made has been a family favourite. I can’t wait to make this… my mouth is watering already! Thank you for all the time and effort you put into these videos for us to make this recipe at home! ❤
Thank you so much 😃
Looks wonderful but I have a question. I personally really, really, really dislike saffron. Could I substitute turmeric in the milk instead?
Omg this a totally new take and I’m making this tomorrow. Looks soooooo good. Thx for sharing 🙏🏼❤️❤️❤️❤️
enjoy
The recipe is wonderful! You are even more beautiful!!!
Love you cooking show, just went to India and had biryani sooo good , too bad I am keto but def will have this ❤By The Way use a mandolin , to cut your onions, all same size and done without the 😢
Thanks for the tip
cant wait to make this just got to get that water you were talking about never heard of it! thank you for sharing a beautiful recipe!
I have learned to make chicken biryani and my husband raves about it! Looking forward to trying this recipe now. Thank you!
enjoy
Thanks for the ingredients. The restaurant I buy this from sometimes, they use a lot of spices.
hope you will try at home
Looks delicious! Chetna, where in the UK can one buy a pot similar to the one you cooked this biryani in?
left the link in the description.....
I made this today. Smell is divine but a touch sweet and needs salt. Maybe I put too much sugar and left out the Kewra water and mint leaves since I didn’t have these. Also used chicken thighs. I will make it again as instructed. Delicious and tender. First biryani recipe in which chicken came out so tender. I think marinating overnight, which I did, is a must.
Looks amazing! I am shopping for the chicken today !
yeah
Loved how you used your fingers to clean up the bowl containing the sunflower oil 👍🫠
Will definitely be making this version of biryani this weekend ! Just need to get some fresh mint and cilantro … can’t wait, mouth is already watering just thinking of preparing it 😋. ❤️❤️🇨🇦🇨🇦
enjoy cooking this!
Thank you so much - this looks delicious!
Hope you enjoy
The best one, I have ever known !!
👍🏼👍🏼
Just one question. Is it necessary to put it in the oven ? can't I just cook it on low flame on the cooking range/ gas stove ?
When i was in college no tutor, no internet, not even referred a cook book but simply first time i tried my skill of analytical cooking method just having tasted biryani so manytimes....I almost got 90 percent perfect biryani ....well now am above 50 and still i make biryani usually now once a week. Now am expert in two specialities one normal which is popular oily rice and another juicy type using tomatoes, my friends love both of the types and it is ritual that in our gathering the kitchen is buzzing place till we settle down on table with a pot of biryani and assortments. Mostly i prefer lamb chops and it surely makes perfect biryani than chicken.
That sounds wonderful, lucky friends!
Oh wow Chetna, this looks amazing. I’m going to have to make this ❤ Also I love your dress, please could you say where did you get it from? ❤
its an old one from India
DR is a good doctor too, made it, first time, full marks 👍
Great 👍
Super delicious. I'm going to use this recipe but cheat since I don't have anybody else to cook for today's the day! 😊
enjoy
Could you please clarify what the temperature of the oven is? Is ir 200 Fahrenheit or celcius? Thanks!
ALWAYS celcius......
Thanks!
Oh my I just came across your channel didn't know u have a book. I will attempt this. New subscriber . By the way you are very beautiful 😎
Looks amazing...!!! must try recipe ❤
Hope you enjoy
Awesome!! Thank you! Also, what do you call those pot holders? I love them!
Those are generally available in any Indian grocery stores … they are almost like calliphers 😁
bought them from india
I've never had this dish before but I think I would seriously love it. ❤😋❤
Just subscribed. I'll be back to your channel for more delicious food.👍
welcome to the channel
Amazing recipe. Thank you Chetna 😊
Thanks a lot 😊
What a symphony of flavors! 😋
Hi Chetna. Lovely to virtually see you. I love your recipe. I am a multi tasker, home, job and a fur baby 🐶 so when I crave biryani, I whip up a quick kacchi biryani. I am curious, have you contemplated investing in a good brand of electric chopper? Will make chopping/slicing onion a breeze 😊. BTW opening the foil, the steam and the music was just 👌🏼.
thanks so much, I complain but do love chopping 😂
Oh my , I just saw the thumbnail and my 🤗😋
enjoy
This similar type of biriyani is called 'Mandhi' in kerala. Very good delicacy
very good indeed
Your hammered pot is gorgeous 🤍 This is one heck of an almost 1-pot meal ✨️
yes..... link to pot in the description
What's the name of that type of pan Chetna? I still make your chicken tikka from Food tube days!
That is a perfect looking biryani! I wonder if it's supposed to be spicy? Or it should be mild, and not too hot biryani? I enjoy eating biryani that's not hot so I can taste all the wonderful spices in there. Definitely adding this to my biryani repertoire! 😍
When it comes to chilli you can totally control it to your cheese
Delicious recipe 🤤😊 9:32
Thank you 😊
No salt when cooking the rice?
no
I love your receipes and I understand that you are selling books BUT can you please list ingredients here in the description? Sometimes, the effort puts me off, rewinding the video, writing it down, rewinding, checking I got it right. It would make shopping and making these dishes MUCH easier. (side note: I have purchased two of your other books and given this particular one as a gift) :)
I think you are slightly mistaken, I have around 1K recipe videos on my channel and ONLY 10% of them are from my books, the rest are all just recipes I made for YT. I am a 1 person team here doing everything so no I dont have time to type up the recipes in descriptions. This is all FREE CONTENT AND free amazing recipes and ALL you guys have to do is write them down yourself. I am 100% sure this is not too much to ask 🙏🏽
Dry roast spices and curry powders...
Deep fry, onions, garlic, ginger,..
Save the oil to enhance ur recipes or used for cooking
Grind those fried ingredients as paste.. used it for cooking ur recipes...or chutney..
Yummy...
Tip: salt, lemon juice,
Fresh coriander leaves
Lastly... slightly cool...cover the lid...
👍🏼👍🏼
This looks amazing
it sure is.....
I noticed that you didn’t crush the cardamom pods before adding them to the boiling water.
Is it because the recipe says so or is because you just always leave them whole?
I do leave them whole mostly
Top and bottom rod with fan on ....or bottom rod with fan ..plz share
Sorry never used that style of oven, google would be your friend
Chetna so funny. Everything is her absolute favourite to cook.
thats true 😂
I noticed your newer videos use hot oil in the marinade. Is there any difference that it makes compared to cold oil?
No not used hot oil, you can cool it down and use it......
Biryani looks delicious ❤
its so good
I actually wear a full space suit when chopping onions..
😂😂😂
What is the pan you are using?
Thank you for this recipe ❤
enjoy
Can I make paneer biryani in a similar way?
Not exactly as this method is for raw chicken, but you can check out my veg or paneer biryani on my channel.
How long does it take to get the rice 20% done ? 🙏🏽
Rice cooks in 12 minutes. 20% would be approximately 3 minutes.
Looks super tasty 😋 😊
Chicken must be 1kg or so, and for that Rice 350g, or can we use more rice, say 450g maybe?
Yes you can add 450 rice too
Where to get that Indian pot in which you cooked , I am in US but from India can you share where to find them
Leaving the link in the description......
@@FoodwithChetna wow thank you ,never knew I can buy from US itself !
How do you do kalai in foreign country
I have made this various times but i always find that the meat is dry and it burns. Even when I increase the onions.
then you are over cooking it? or not enough liquid....
wow this looks amazing 😍 eill definitely try it...but add potatoes 😋😋😋
i like the method ...although you said it takes a while ...the version we make here in South Africa is even more tedious ...but absolutely delicious
we add masoor and potatoes and tomatoes to the marinade.
its a favorite for special occassions Eid and weddings etc
whatever version we make its always delicious 😋
thank you for sharing yr great recipes ❤
Sounds great
Thank you very much it looks delicious I'll try it
enjoy
Lemon and curd u can't use that . U can use that ingredients very tasty
its delicious with lemon and curd
What gas mark for 50 minutes in oven please
180 C
The rice is wrong. For original Kacci biriyani, you need "Kalijira" or "Chinigura" rice. Without these kinds of rice, the authentic aroma and flavor of this specific biriyani will not flourish. Also, kacci is always best with "Mutton" rather than chicken or beef.
The basic steps are fine, but you need to soak the rice in water for 30+ minutes before boiling. That step enables the rice to "elongate" during cooking, which is the tell-tale sign of experience. Also, no issue with the range of spices used, but I trust that you understand that the range could be larger (which would make it difficult for most viewers to emulate). Thanks for your efforts.
Actually thats NOT A MUST! I have been to a rice factory and soaking rice depends on how old it is, what variety and so on. No one in the world can know about everything and I dont pretend to do that. But soaking rice before cooking is NOT NECESSARY. Also you might not be aware but the spice choices in biryani or any other dishes differs from region to region...... 🙏🏽
@@FoodwithChetna I didn't imply MUST. Results speak for themselves. The practice varies by region and cuisine. I had assumed that "aged" Basmati was under consideration. Ask yourself: "Kacchi" is not not native to BD. So how did the knowledge transfer occur?
🎉
Pro tip: put a small desk fan on your counter, no more tears, ever. 😃
will try.......
Soak the onions in the water while peeling..
Onion tears best eye drops 😂😂😂
In a true Hyderabadi kachhi biryani, there is no cooking of meat separately. Absolutely not. That’s why it is called kachhi - raw. What this recipe shows is ‘pakki’ (coocked) biryani. Not authentic. Anyone can use all the right ingredients but the process is what makes Hyderabadi biryani so popular worldwide.
Also, it’s typically done with goat meat.
It's the most popular dish in Bangladesh. It's called Kacchi Biriyani but it has to be with Mutton. Kacchi cannot be cooked with chicken in Bangladesh
ok but in England its ok to cook with chicken 😂😂
are the spices modified for mutton?
Can you share the ingredients please
Like I mentioned in the video - written recipe in my book, link in the decription
Poor you with all the chopping of the onions. I bet it was worth it in the end ! 😃
By the way, looks like your curry leaf plant is doing really well by the window 👍🏼
totally worth it
This is basically the Mauritian version too! 😊
how lovely 😍
Oh
???
Hi Chetna ma'am,good to see you again as vibrant as always.i want to share a small suggestion that I use. chop onions using goggles, which we use in swimming 🏊♂️ pools.you can loosen a little bit if you feel tight on your eyes while wearing.hope no one will make fun of this suggestion.thank you.god bless you.
Thanks for the tip
Bon appetit
👍🏼👍🏼
1:25 wear Goggles.. while deep frying, pounding in mortar, cutting onions...safe our eyes..
will try
I thought you dont cook the chicken at all? It is raw?
yes
Keep onions in the fridge and then vut so that you do not strain your eyes with tears
will try
You need a big pot for the chicken & rice!
ok
Thumbs up given for surviving the onion slicing
haha
I don’t eat meat but I do eat fish …guess I could try to adapt this recipe. 🤔
you wont be able to just change the chicken for fish in this particular recipe, just letting you know.....
@@FoodwithChetna that’s ok thank you Chetna. ❤️🌹
i need shortcuts. i dont have time. im a tired human 😢 id love to cook more but i shudder at the process lol
try my other 30 minute meals.....
And now we have a brigade of people who don't know what they are doing...but feeding themselves and their family with you tube video shot and cooked....😂
🤷🏽♀️
it is KACHCHI AQNI KI DUM PUQT BIRYANI.
chicken liver gizzard intestines feet tasty for me also cow tripe intestines
I dont eat any of those things
When you precook the meat(chicken or Red meat) even a little bit, it is no more a KACCHI BIRYANI. I am a Hyderabadi .
👍🏼
Your chicken has been on too high heat for too long its definitely burnt at the bottom. You should have tossed it a bit.
its perfect!
You need a damp towel under your cutting board...
I know..... 😂
"Chetah" is a fictional Character from DC Comics she is a half Humanoid Half Feline "Cougar" Women and she is the vilain/antagonist/foe of Wonder Woman in the new movie from 2020 "WonderWoman 1984" with Israeli/American actress/mannequin Gal Gadot, Chris Pine (known for Star Trek 2009 it's funny it reminds me of the ending of Deadpool 3 where Wade sacrifices himself and more recently Dungeons and Dragons 2023) "Share" here is a Warning/ reminder that drugs users (mainly of Heroin) Share their Needles and get AIDS virus that way...There is also another anagram thrown in there "Mister Chestwick" is a character from "One Flew over the Cuckoo's nest" where he receives Electrochock Therapy because he gets Angry at the Nurses because he wants his cigarettes. Another nice Reminder for me to Never raise my Voice or get Angry against the "corps médical" or any other Human Being for that Matter. Only here the "W" is missing Peace Next