As a Bangladeshi, I’m glad that one of us, a desi person is finally showing the world how biriyani is actually made!! Kudos to epicurious for listening to the viewers & actually getting a south Asian to cook biriyani!!
Firstly there are a lot of things that went wrong in this video. Secondly there are tons of videos us Desi peps showing how to cook biryani, epicurious did a wrong job.
@@samgurung8047 bruh why will you cook chicken curry first and then place rice on top? Then it's not biryani, it's kind of a biryani or a upgrade experiment or whatever you may call it. Why show a kind of biryani video than original and fool people who are looking for authenticity. Also i can point out many things as such but I'm not interested in these small comments.
Pakistani Biryani is very different from Bangladeshi Biryani also this is how it is cooked in Pakistan specially Karachi Sindh i don't know why a Lahori is teaching how to cook Biryani because everyone in Pakistan know that Lahoris make biryani just like pulao not like this!
There are what appears to be those subtle differences, though one could argue subtle differences could be seen from one family to another! 😁😉 And though she trained me too, my mum's cooking was THE BEST (I know, I know, everyone declares that) 😁
Yes, like she made her biryani with mostly ground spices, apart from the cinnamon stick, but in the south of Pakistan both whole spices and ground spices are used in the stew. The rice for some biryanis is boiled with whole spices too. The biryani in Sindh province is far more hot and spicy. And if you make biryani at home for a celebration saffron and screw palm extract (kewra) are a must.
I love how she explained the oil principle and how the masala should look like. She didn’t just show it, she explained how it should look like. And also at the end about the quality / texture of the rice and so on…. She explains very well!
It depends on where you are from and how your family likes to eat food. Northern people don’t use spice other than green chilli or black pepper. Southern bring all the heat. Just depends.
@faisal It can be, but it depends on the person right? But mostly, we make salsas to add after we serve ourselves. Not many dishes are actually spicy themselves, but we put salsa on everything. But the food my coworker made was extremely spicy!
as a Pakistani, chef Fatima truly nailed this! She's absolutely right, texture is the first priority. I've made plenty of bad biryanis, which tasted amazing, but it ended up too mushy. I'll be sure to use her tricks next time! She did a fantastic job explaining all the steps.
She's fantastic! The sharp emphasis on NOT BREAKING THE RICE was also very authentic. Nothing brings eternal wrath down on your head as fast as sticking a spoon into the middle of a pot of biryani. And if you stir, best find some religion and pray because you're going to need it.
In UK every South Asian restaurant is called an " Indian Restaurant "" ...!! It's not fair. Most of them are actually Bangla Deshi / Punjabi / Pakistani. !!
@@2msvalkyrie529 I’ve lived in the UK and I noticed that too. I’d tell my friends if you see an “Indian” restaurant and it’s halal chances are it’s probably Pakistani origin lol
I am Pakistani, I know Biryani, have made and eat it thousands of times but still I am watching this. As a Pakistani, Biryani is not your food it is your Blood group and Genome sequence.
I am glad that she made such a lovely biryani. I am Indian and I cook biryani just like this but not too often. I loved how she explained everything beautifully!👍🌹
This is PERFECT! I make Biryani pretty much like this. I’m from Lahore and agree with the Southern Pakistani belief that Biryani NEEDS potatoes 😂 This was executed amazingly, and has inspired me to grind up my own Biryani masala instead of using the Shan box Masala I typically use. For those starting out, try the Shan Sindhi Biryani masala because it comes with the dried plums which get so sticky and perfect during the dum/dham process 🤤
I sometimes use box masala but add a half teaspoon more of my own masalas so it tastes more personal rather then boxed biryani... As well as chicken stock cube
Too be honest my favorite is karahi and not the chicken one but mutton karahi is my favorite no offence to the biryani though I still like it Also I know this is off topic but you like many of the Pakistani ladies have a very common name for example both the chief and you are named fatima and like many Pakistanis generally name their daughters sara, fatiima, zanab etc and for boys its generally between ali, yusuf or hamza etc which bargans me too question why don't Pakistanis name their kids in their native tongue for example people in persia name their kids in the persian language you will never meet a person with the name khalid in turkey why because khalid is an arab name similarly Chinese Muslims name their kids in the Chinese language why can't we can't we name ower daughters pari, ttley or shehzadi why don't we do innovations in ower names after all language is a family just like in spain people name their kids in the spainish language in japan people name their kids in the Japanese language that's all I'm saying Also sorry I made this too long I just wanted too know your point of view another thing what is your zodiac sign\star sign
As an Indian Punjabi I am so delighted to watch this talented chef prepare this mouth watering Biryani. She is so articulate and explained every thing so well. I almost could smell all the heavenly flavors and my mouth was watering all through. Thank you Chef, you have a new follower.
I love this oh my god usually desi cuisine just gets stuck under the label of indian but its nice to see a pakistani chef actually talking about one of our biggest dishes. did make me smile hearing the same tips and tricks from her that my mum has taught me like the tayl separating from the masala and whatnot. more of this please! and also im now hungry
So when the cuisine started it was all India, there was nothing called Pakistan. Hence the cuisine is actually Indian, but the same cuisine can be shared across Bangladesh, India, Pakistan.
@@saikatduttaece50 Lucknow ke nawab agr Bengal nahi gaye hote to na Bengal mae biryani nahi hoti , real biryani north mae milti nahi , Lucknow mae milta hai pulaw , jisme mutton nahi wo biryani nahi , chicken biryani dhakosla hai bas, real awadhi biryani ki recipe royal chefs ke paas hai aur usko economically bech nahi sakte
I’m not your mom or a desi, rather I’m a western lady. And I am so proud to see how you articulated your love for your food, the process, and the presentation. As a result, I’m convinced that I need to attempt to make this. I love how you added the lemon as I really do love lemons. Cheers 🥂
I have been making Sindhi biryani for 14 years because that's all my son ever eats but this one was something. She used all the products I m a distributor of lol... Feeling proud of myself 😀. Zebra Rice is a high quality Himalayan rice and I can guarantee the aroma must have been amazing.
Exactly we’ll said, every regions has their own authentic biryani but Pakistanis force themselves to believe only their ones are authentic, now that is proper delusion if I may say
@@easterneye2773 every region has created their own version even in Pakistan you'll find different versions of biryani. You cant really say that we force everyone to believe that we own the copyrights. It's been altered so much that it's not possible to pinpoint which is really the authentic recipe.
We definitely need more unique dishes from Pakistani cuisine featured here. Not just the famous ones but dishes that are common across homes and not so popular outside. Banglar Rannaghor channel features the Bengali subcontinent dishes that the rest of us have never heard of. Something like that for other countries would be interesting.
As a Desi, biryani represents both celebration and comfort. I'm always trying to learn variations on the recipes I already know (so much love to our Indian cousins! I adore Hyderabadi biryani!!
thanks to pakistani friends who introduced to Pakistani food its one of my fav cuisines. i love their traditional kebabs and karahis and of course biriyani. best wishes from Sweden
@@himanshugurjar9002 no need to be a hater. i am proud indian our culture is formed by our ethnic groups and their is formed by theirs. there is some food i had in pakistani resturants like chapli kabab and sajji which does not even exist in india and they eat those like vada pav. learn to respect others. all this RSS and Modi shodi have made you bigots. Jai hind
@@MT-wp9su Modi shodi?? Where the fk are you going with this? Ok, you can enjoy the food in pakistani restaurants all you want..hell even work as a dishwasher for all anyone gives a flying fk.
A co-worker brought in Biryani for a potluck with our small department and I loved it soooooooo much. Unfortunately, my city doesn't cater to this cuisine (it's not a big city), but if anyone reading sees this on a menu somewhere or have the opportunity to try it - absolutely ask if this can be made in bulk :) Love the video!!
You know, biryani is actually one of the few dishes which tastes even better when made in bulk! I'm talking about feeding 50-70 people big pot, the dum biryani tastes soooo good in the weddings for this one reason
Very Proud of you Fatima! Keep bringing the Ahmmazing Pakistani savoury dishes to the world like Haleem, Saag, Chapli Kebab, Sajji, Dum Pukht, and sweet delicacies like shahi tukray, kheer, gajar ka halwa etc! 😋
I'm Saudi but my grandfather was born in Pakistan (long story) and we make biryani exactly like how she makes it, except the potatoes, when we add them the dish's name changes to "Kably"~~
@@afifanasir4572 my grand grand grand parents were from Uzbekistan, they had to leave their country during the Soviets Union era, cuz it got harder to practice their religion, like kids would get punished if seen praying, adults would have to go to caves to read Quraan so they won't get heard and hurt, stuff like that, so they decided to migrate to Makkah, the capital of Islam, however the road was long and rough, most of the journey was on their feet, they literally had to hike their way out, eventually they had to stop at Pakistan for a while and that's when my grandfather was born, he was 2 years old when they arrived to Makkah and they lived a good life ever since~~ 💗
@@crystaldew1993 MashAllah what an amazing journey they took I can't imagine how strong your great great great grandmother must have been to go through this much difficulty. Alhamdulillah you're reaping the benefits now because of their sacrifices they made.
Epicurious has redeemed itself! 👏👏 I love how Fatima explains all the little Pakistani cooking details about the biryani and other dishes in general. This was perfect! Even the potatoes in biryani 😂
I am Azerbaijani and I see how Pakistani and Indian cuisine affected the way we cook and people in Iran cook. We also always parboil our rice (I have always butchered it, but will give it a try again). Also there is a dish called Shuud Plov, which translates as dill plow, which is made with similar techniques, minus the spices plus saffron, but we use the dried plum a lot in our cooking. And also traditionally we will add a dough or potatoes to create a crusty bottom called qazmagh. Anyway, thanks for this recipee, I think I will make some improvised Pakistani inspired Shuud Plov now.
@@mangopudding5979 probably it is other way around as there are different rulers of Indian subcontinent who have central Asian roots and have great influence on subcontinent cuisines. Mughals are one of them
@@s.s.m9936 only Delhi Sultanate and Mughals were of Central Asian origin and Central Asian cuisine only had little influence on South Asian cuisine, so yeah the OP is correct.
@@mangopudding5979 only? It is like 1000 years of influence. The Muggal era has alot of influence on the cuisine, language, literature, fine arts and the architecture of Nort India at least. I know the present Indian Government is trying to minimise that influence but you see the influence on North India n Pakistani Punjab is still prominent
@@mangopudding5979 and it is not just the rules, Indian subcontinent had a history of trade with other lands of the world so culture fusion I very obvious
Loved the way she explained the different versions, and acknowledged regional differences; moreover,how saffron is not often used due to the price. She didn’t shy away from using food coloring. The best part if all; she didn’t use khewra (screw-pine essence) or rosewater.
@@joelt2612 saffron, mixed in boiled milk for 5-8 minutes, is used as natural aromatic as well as natural coloring in biryani. It elevates the biryani fragrance to the next level. Though not all can afford saffron in south Asia for its high cost. If you can, please use it. It's totally worth the cost. Kewda water and rose water are high aromatics. While some like the taste, many do not prefer to use those as these can easily overpower the natural fragrance of rice, meat, and spices in the biryani.
@@joelt2612 this version is sindhi biryani, the original one has some different spices along with saffron and made without tomatoes, potatoes plums, fennel seeds, ajwain lemon, greens .chicken is made without these things and you have to add desiccated coconut in the chicken after cooking chicken gravy. That is 3 to 4 tablespoons and saffron diluted in warm milk is used while giving dam to biryani.
Wow! She is so authentic about her cuisine! I love how she says saffron is expensive and is not used in day to day cooking! I love how she courageously uses food coloring. I can totally see more of her!
Ground spice is more likely to overpower the rest of ingredients .. a lot of vendors keep the spices whole so people can notice the quality of spice used
Need all different types of biryani preps now. Lucknawi Hyderabadi (India) Kolkata Ambur Thalappakatti and Bangladeshi. Let's have a Desi biryani cookfest 🔥
she added because someone from Karachi taught her this recipe, get a hint to what she mentioned while adding it... since when did biryani become a lahori specialty?
@@umararshad2601 its true, I'm from Lahore and lahori biryani is more like pulao than anything. The BEST biryani I've ever tasted anywhere is made by my mother in law who is from Multan...which she learned from relatives from Karachi lol. However, I'm on team NO potatoes in biryani :)
Yes! Finally a Pakistani chef who knows what they're doing. Thank you thank you! And what an amazing chef! The explanations were easy and concise. Now I can just pretend the disastrous video on "professional" biryani didn't happen.
I am so glad to see a Pakistani Chef teaching with so much love, patience and actual admiration of our traditional food. We LOVE biryani and love it more when people cook and teach it like she did! Kudos to her and the entire team. Godspeed.
@@cerveauy8782 bruh come on…. Like come on….. these recipes don’t belong to a particular country since these recipes existed even before 1947!!!! I’m so tired of all of these dishes only being associated to India because they belong to us all
@@thesagarmahapatra oh my God, you completely missed the point here… How can someone be this ignorant!! Also if you wanna talk about a particular country, you should know that before 1947, the “subcontinent” wasn’t under a single ruler. So if you wanna claim that it was a single country, you’d probably be wrong.
@@moeedmustafa5079 by your logic Russia didn't exist prior to 1991. All the institutions established prior to 1947 were carried on by India. Pakistan had to setup new ones because it was a new country without history. Case in point, The Indian Cricket Team is from the 1920s. If India didn't exist before 1947, whose team is that? The Reserve Bank of India established in the 1800s printed the Pakistani Rupee as well until 1948. It's India's central bank today. Just as Russia was the successor to the legacy of the Soviet Union. So is India to the largest empires in the Subcontinent that came before it - British Raj, Marathas, Mughals, Mauryans etc.
So grateful for Shan Biryani Masalas for making Biryani so easy for everyone (no matter you are from the culture or not)! So glad Pakistani Cuisine and Authentic Biryani has been covered
I never use box masalas and make my own selections since different spices goes in at different stages of cooking using box masala is for those who want to compromise this delicate part.
In Pakistan, it is considered as that Lahoris cannot make a perfect biryani as they can only make pulao or chola pulao better only. But this is very impressive that a Lahori girl made biryani very authentically in a foreign platform.
As a Pakistani, I love seeing another Pakistani make biryani! Totally agree with removing the chicken skin, and I wish more people followed your step of crushing/grinding all the spices first 😂. I can't tell how many times I've bitten on a whole black peppercorn or star anise in biryani before.
I've never tried making biryani before, what is the reason for removing the skin? Does it not get used at all? I will try this recipe because I am a westerner with a spice grinder! 😁
@@xxPenjoxx IMO, the texture doesn't taste very good? Biryani is a little different from other chicken cooking methods in that you don't fully fry the chicken in the pan (hence, the skin doesn't get very crispy), you let it simmer in the curry and finish cooking the chicken inside the rice. The water in the rice makes the chicken itself fall apart in your mouth moist, but damp skin generally isn't great IMO.
@Ahad Rauf thanks for replying. Okay that makes sense, night be difficult to get a few of the spices but I'll try my best. I'm lucky in Scotland we have lots of great Pakistani restaurants.
@@xxPenjoxx Have fun! Always happy to see more people try Pakistani home cooking 😁. And no worries about most of the spices - I've made biryani with just salt, pepper, garlic, ginger, cumin, tumeric, and chili powder before and it tastes great. The tumeric's optional too, but it adds a lot to the smell IMO to make it feel like biryani instead of normal chicken and rice.
@@xxPenjoxx The Skin is sorta considered taboo in Indian cooking from what I know. We never use it. And you could tie a your spices in a thin muslin cloth into a bag (potli in Hindi/Urdu) that keeps the spices in one place whilst releasing flavour into your dish, after cooking you can just take it out. Ahad has given quite some good inputs from the Pakistani side, so I won't have to elaborate much on the skin. Bon Appetit!
I love how she’s articulating all the steps so perfectly for people of different cultures. Still wrapping the head around the way she’s calling it “perfuming”. South Asians would be proud. ❤
As a Pakistani who loves making and eating biryani, I approve this video so much! Making the masala from scratch and the dum layering was just GORGEOUS. As a Karachiite, you'd be surprised I'm the minority which prefers biryani without aaloo. Chef Fatima is great and we want to see more of her!
This is such an amazing recipe and the way the chef explained the differences between biryanis everywhere. This video was beautiful and a redemption. LOVED IT
Proud of you indeed. Pakistani cuisine is one of the most complicated to explain but the chef explained it well. Cheers to more…. Please give us a recipe for Kharrha masala chicken when ever you can. Best wishes
Welldone❤ As a Pakistani and a pro at making authentic Pakistani biryani i approve every step of the cooking. She did it exactly the way it is done back in Pakistan. Besides the potato part i agree it is more of a Karachi thing. I love my biryani without potatoes though
God I love Biryani. I had my first from a takeaway cafe in Bradford West Yorkshire called the Silver Jubilee Cafe. I’ve never had better, this one looks amazing
@@hasonyehe118 god people who think the US is the centre of the universe are so obnoxious, you know that people talk differently in other countries right?
Amazing to see Pakistani Version because I think this is the most underrated to be honest. And the most amazing of all the biryani in the world. Even my friend from Hyderabad India would say that Pakistani biryani is better than ours! I KNOW!
By potatoes in Hyderabad, she meant the pakistani City of Hyderabad. In Indian city Hyderabad, potatoes are absolutely not used. But yeah, the biriyani in Indian Hyderabad isn't very different from what she showed. But seriously, no potatoes. It's indeed controversial lol. Bengalis add potatoes to their Biriyani. I never liked them much.
Exactly...I am from Hyderabad(India) which is also called the Biryani Capital of the world, maybe I am being biased but Kachi-Ghost ki biryani from Shadab Hotel(near Madina, Hyderabad) is the best!✨✨
Thank the Lord for an AUTHENTIC PAKISTANI PUNJABI BIRYANI 😭♥️.... this is what I grew up on .... not the potato less or saffron , random cashew or rose petalled stuff that you find everywhere in the world !! Seeing too many other types of biryanis and never finding this version anywhere in the world made me realize how absolutely precious the taste of my childhood was !!
Please list all of the ingredients with the amounts unless I am overlooking them. I figured out the amounts on my own, and paused the video many times to eyeball what you were using. My first time making the Pakistani version which uses more ingredients than the Indian and Bangladeshi versions. It took me 1 1/2 hours to organize everything before I started the cooking process because the video moved too fast. Anyway I am ready and will cook the biriyani this evening. I can not wait. The spices have my home smelling amazing!!! I am grateful that I can find all of the ingredients. We have several huge Indian Groceries in the area. Everything is here!!!
@Sara T.....thank you. I made the biriyani last evening. It was delicious with truly an authentic taste. I am so proud of myself. I made the Bangladeshi version a week ago. It was quite dry but the taste was amazing. They do not use tomatoes which make a difference with moisture. However they use quite a bit of the same ingredients. Next time I will use only vegetables since I am pulling away from meat. Thank you again.
@@kijihigh6826 Iam not sure if you can call it biryani if it does not have meat. I am sure there is some recipe out there that replaces with tofu or something but that's not biryani(just an alternative)
Loved the step by step biryani process! The way Chef Fatima explains is exactly how my mother guides me while cooking. Hoping to see her in coming episodes with more Pakistani cuisine.
Finally someone who isn't doing random steps or using fancy ingredients. And I love how she explains what makes things authentic and how things differ depending on the region.
Well.. but I dont think this was executed well.. The onions were burnt.. You put the tomatoes before adding the powdered masala.. they surely got burnt too.. And For cooking chicken perfectly, potatoes should go in earlier.. they take more time..
Finally a chef who did everything right with the right explanation to each ingredient 😭😭❤️❤️❤️ I cannot tell you how satisfying this is. Yessss Biryani got the respect it deserved
in videos showing pakistani cuisines I've always seen briyani and like nahari but ive never seen people cook dishes which are like more common. like "daal" (lentils) and also we eat many vegetable dishes as well. but I actually really like biryani! and its one of my favs!!! (and personally I don't like the idea of potatoes in biryani.( but they can be really tasty in like pulao(:
That would take away from the whole "arab descended" claim that a lot of pakis like to make online lol. Dont non punjabis make fun of punjabis for being daalkhor?
@@megajatt123 A lot of Pakistanis? That's definitely an overexaggeration 💀 But then again, what can we expect from pathetic people like you who only spread hatred everywhere they go. Haha Edit: Daal is amazing. Stay mad.
She is absolutely right... I'm from Lahore as she is... We have a big war of putting potatoes in the biryani with south. They say biryani is not biryani without potatoes and I say to south that "you add potatoes for the weight and actual biryani is less in quantity" But one thing for sure we never matched up with the taste of biryani with south. Great seeing my city's chef here, ماشاءاللہ sister 🙌
That's just because a lot of Lahori restaurants skimp on the spices. If you make biryani with the proper spices and aromatics with just meat it's divine
Potatoes in Biryani just makes me sad, Bengalis do the same thing(It's called the gareeb version of Lucknowi because they added potatoes instead of meat since the Nawab ran out of money when the British took over Awadh). I'd no idea Lahoris did the same, I hope Karachiites redeem themselves. You should look up Lucknowi Biryani - the best Biryani :P
@@thesagarmahapatra No, dude Lahori's don't put Potatoes in Biriyani. Sindhi's do. It's called Sindhi Biriyani and they put all kinds of stuff in Biriyani like Potatoes, Aloo Bukhara, Badam, dry fruits and sometimes even Coconut.
Amazing , how she taught the real biryani . Usually there are many recipes floating but I must say this is really a genuine one. Start your own channel Fatima !
I made this. This is a great recipe!!! She explained everything so well. I added some boiled eggs because I saw another recipe make a riff with boiled eggs. I did not have access to the dried prunes so I used the dried cherries I had here instead. I also boiled my rice with cardamom cinnamon and cloves. It still tastes amazing!
Lovely recipe - this is how a Pakistani biryani should look (and hopefully taste when I try it). It will be on the iftar menu this Ramadan InshaAllah. Thank you x
Looks real good, very colourful & tempting 👍…only ever liked biryani twice in my life so not a great fan of it but have been tempted to cook biryani over the years for a husband who is a massive fan of it but never could find a recipe that didn’t look like a mish-mash recipe but yours looks extremely edible so will definitely try it In’sha’Allah. Your also explained it very well too. Also Chef Fatima, thank you for not labelling Pakistani Biryani as Indian…i have respect for my neighbouring country and love their cuisine but Pakistani food in UK is labelled as Indian and it’s actually disheartening as Pakistani food is amazing, it’s everywhere in the UK and even many many English people love it but it is introduced to as Indian yet its actually Pakistani cooks and chefs that have sweated & worked hard to introduce it to the western world and make it as a global icon but India gets the credit.
Pakistani restraunts in NA are usually absolutely garbage, and they dont put in the time Pakistani food requires, plus they mix it with indian food. That being said you would be better off with Indian restraunt unless you have Pakistani friends who know the rare spots
Unfortunately you will be disappointed, majority Pakistani restaurants don't know how to make biryani. Its usually non Pakistanis working in the kitchen.
I've been getting into cooking Pakistani food for the first time and it's delicious, thank you for sharing this and I'm definitely going to try this recipe!
There are so many shortcuts that one could take to make biryani (and I do, very often, in the interest of time for a weekday meal) but wow.... this full process is gorgeous. Love the mentions of layers, perfume, etc. Art!
Thank goodness the production team invited a chef who actually made biryani! I'll never forget the botched biryani! xD
freekeh grains, SMH
LMao the botched lvl3 xD
"for this iconic rice dish im gonna replace the most fundamental ingredient that the entire dish is based around, with a random disgusting seed"
I'm still wounded from that
this is our first step of reparations from epicurious for that
As a Bangladeshi, I’m glad that one of us, a desi person is finally showing the world how biriyani is actually made!! Kudos to epicurious for listening to the viewers & actually getting a south Asian to cook biriyani!!
Razzakar spotted
Firstly there are a lot of things that went wrong in this video. Secondly there are tons of videos us Desi peps showing how to cook biryani, epicurious did a wrong job.
@@charan9592how is this wrong? She made it as per her region and liking
@@samgurung8047 bruh why will you cook chicken curry first and then place rice on top? Then it's not biryani, it's kind of a biryani or a upgrade experiment or whatever you may call it. Why show a kind of biryani video than original and fool people who are looking for authenticity. Also i can point out many things as such but I'm not interested in these small comments.
Pakistani Biryani is very different from Bangladeshi Biryani also this is how it is cooked in Pakistan specially Karachi Sindh i don't know why a Lahori is teaching how to cook Biryani because everyone in Pakistan know that Lahoris make biryani just like pulao not like this!
I love that she talks about the regional differences in Biryani.
There are what appears to be those subtle differences, though one could argue subtle differences could be seen from one family to another! 😁😉 And though she trained me too, my mum's cooking was THE BEST (I know, I know, everyone declares that) 😁
Yes, like she made her biryani with mostly ground spices, apart from the cinnamon stick, but in the south of Pakistan both whole spices and ground spices are used in the stew. The rice for some biryanis is boiled with whole spices too. The biryani in Sindh province is far more hot and spicy. And if you make biryani at home for a celebration saffron and screw palm extract (kewra) are a must.
@@Marvee78 When would you add the saffron and kewra?
@@noreenfarooqui6829 when layering the rice and chicken and potato mix
@@noreenfarooqui6829in the end when doing dum.
I love how she explained the oil principle and how the masala should look like. She didn’t just show it, she explained how it should look like. And also at the end about the quality / texture of the rice and so on…. She explains very well!
I'm Mexican and I love Pakistani food!! I had a coworker who is from Pakistan and she would make us food. Ugh! Sooo delicious!! Spicy but delicious!!!
Mexicans shouldn't have problem problem spices, Mexican food can be pretty hot and spicy too right?
Mexico seems like a really cool place and a question if you can answer please, do Mexicans eat more spices than Pakistanis?
It depends on where you are from and how your family likes to eat food. Northern people don’t use spice other than green chilli or black pepper. Southern bring all the heat. Just depends.
if a Mexicans says its spicy that It really would be spicy
Love from Pakistan
@faisal It can be, but it depends on the person right? But mostly, we make salsas to add after we serve ourselves. Not many dishes are actually spicy themselves, but we put salsa on everything. But the food my coworker made was extremely spicy!
as a Pakistani, chef Fatima truly nailed this! She's absolutely right, texture is the first priority. I've made plenty of bad biryanis, which tasted amazing, but it ended up too mushy. I'll be sure to use her tricks next time! She did a fantastic job explaining all the steps.
She's fantastic! The sharp emphasis on NOT BREAKING THE RICE was also very authentic. Nothing brings eternal wrath down on your head as fast as sticking a spoon into the middle of a pot of biryani. And if you stir, best find some religion and pray because you're going to need it.
She explains it so well and I like that she shares various different cooking styles instead of just her way. Would like more videos by her.
I do appreciate the way you make Pakistani biryani. Love Pakistani food. 👏👍😊
ONG IM SO HAPPY TO SEE A PAKISTANI CHEF!!! And loved that she explained regional differences, a point that is alwaaaays overlooked
In UK every South Asian restaurant is called
an " Indian Restaurant "" ...!!
It's not fair. Most of them are actually Bangla Deshi / Punjabi / Pakistani. !!
@@2msvalkyrie529 I’ve lived in the UK and I noticed that too. I’d tell my friends if you see an “Indian” restaurant and it’s halal chances are it’s probably Pakistani origin lol
I am Pakistani, I know Biryani, have made and eat it thousands of times but still I am watching this. As a Pakistani, Biryani is not your food it is your Blood group and Genome sequence.
I am glad that she made such a lovely biryani. I am Indian and I cook biryani just like this but not too often. I loved how she explained everything beautifully!👍🌹
This is PERFECT! I make Biryani pretty much like this. I’m from Lahore and agree with the Southern Pakistani belief that Biryani NEEDS potatoes 😂 This was executed amazingly, and has inspired me to grind up my own Biryani masala instead of using the Shan box Masala I typically use. For those starting out, try the Shan Sindhi Biryani masala because it comes with the dried plums which get so sticky and perfect during the dum/dham process 🤤
Making a note to buy it!
Stop i need my Sindhi briyani now 😭
I sometimes use box masala but add a half teaspoon more of my own masalas so it tastes more personal rather then boxed biryani...
As well as chicken stock cube
what can Pakistan give to the world- world class beggers and terrorist
Adding aāllu is a personal choice, basically, if you enjoy it, ADD! 😁
As a Pakistani it makes me so happy to see a Pakistani chef and that biryani looks absolutely delicious 😍😊
Too be honest my favorite is karahi and not the chicken one but mutton karahi is my favorite no offence to the biryani though I still like it
Also I know this is off topic but you like many of the Pakistani ladies have a very common name for example both the chief and you are named fatima and like many Pakistanis generally name their daughters sara, fatiima, zanab etc and for boys its generally between ali, yusuf or hamza etc which bargans me too question why don't Pakistanis name their kids in their native tongue for example people in persia name their kids in the persian language you will never meet a person with the name khalid in turkey why because khalid is an arab name similarly Chinese Muslims name their kids in the Chinese language why can't we
can't we name ower daughters pari, ttley or shehzadi why don't we do innovations in ower names after all language is a family just like in spain people name their kids in the spainish language in japan people name their kids in the Japanese language that's all I'm saying
Also sorry I made this too long I just wanted too know your point of view another thing what is your zodiac sign\star sign
Hello your reply
@@theguyver4934 it's a religion thing, Pakistan is a very religious country so people prefer religious name
@@theguyver4934 Most of the English/European names are biblical names. Islamic countries will have islamic names.
As an Indian Punjabi I am so delighted to watch this talented chef prepare this mouth watering Biryani. She is so articulate and explained every thing so well. I almost could smell all the heavenly flavors and my mouth was watering all through. Thank you Chef, you have a new follower.
I love this oh my god usually desi cuisine just gets stuck under the label of indian but its nice to see a pakistani chef actually talking about one of our biggest dishes. did make me smile hearing the same tips and tricks from her that my mum has taught me like the tayl separating from the masala and whatnot. more of this please! and also im now hungry
more of her too please!
Ikr. Finally they called someone from Pakistan.
So when the cuisine started it was all India, there was nothing called Pakistan. Hence the cuisine is actually Indian, but the same cuisine can be shared across Bangladesh, India, Pakistan.
@@saikatduttaece50 Lucknow ke nawab agr Bengal nahi gaye hote to na Bengal mae biryani nahi hoti , real biryani north mae milti nahi , Lucknow mae milta hai pulaw , jisme mutton nahi wo biryani nahi , chicken biryani dhakosla hai bas, real awadhi biryani ki recipe royal chefs ke paas hai aur usko economically bech nahi sakte
@@saikatduttaece50 that's funny though because im pakistani and I cook pakistani food so
Proud of her for the way she's representing our culture, very detailed yet clear and authentic❤️ from lahore Pakistan 🌸
I’m not your mom or a desi, rather I’m a western lady. And I am so proud to see how you articulated your love for your food, the process, and the presentation. As a result, I’m convinced that I need to attempt to make this. I love how you added the lemon as I really do love lemons. Cheers 🥂
I have been making Sindhi biryani for 14 years because that's all my son ever eats but this one was something. She used all the products I m a distributor of lol... Feeling proud of myself 😀. Zebra Rice is a high quality Himalayan rice and I can guarantee the aroma must have been amazing.
I can't wait to make this. Please give us more of Chef Fatima.
FINALLY AN AUTHENTIC AND CORRECT CHICKEN BIRYANI.
Still did not forget that atrocity by that level 3 chef.
Authentic as far as her style, it's certainly not how Northern Indians do it.
@@stevedgrossman because she's Pakistani.
@@stevedgrossman people outside north India also Cook biryani... Recipes change from region to trgioo
Exactly we’ll said, every regions has their own authentic biryani but Pakistanis force themselves to believe only their ones are authentic, now that is proper delusion if I may say
@@easterneye2773 every region has created their own version even in Pakistan you'll find different versions of biryani. You cant really say that we force everyone to believe that we own the copyrights. It's been altered so much that it's not possible to pinpoint which is really the authentic recipe.
Pakistani from Karachi here, I am so satisfied with they way she cooked and with how she told the things that are common in all Pakistani dishes.
We definitely need more unique dishes from Pakistani cuisine featured here. Not just the famous ones but dishes that are common across homes and not so popular outside. Banglar Rannaghor channel features the Bengali subcontinent dishes that the rest of us have never heard of. Something like that for other countries would be interesting.
This! Bengali food is easily the most underappreciated and unknown Indian cuisine.
You can check @food fusion for day to day Pakistani dishes
As a Desi, biryani represents both celebration and comfort. I'm always trying to learn variations on the recipes I already know (so much love to our Indian cousins! I adore Hyderabadi biryani!!
you must try the Dhakai kacchi biryani in bangladesh
Where did you try Hyderabadi Biryani?
@@Pagalchhagal
I do need to try, I have less experience with bengali style but they look tempting to eat mashallah
@@Sunaina2024 My Indian auntie
@@Sunaina2024
shadab
bawarchi
shah ghouse
mehfil
cafe bahar
meridian
chichas
biryaniwala and co
you want more?
thanks to pakistani friends who introduced to Pakistani food its one of my fav cuisines. i love their traditional kebabs and karahis and of course biriyani. best wishes from Sweden
There is nothing called pakistani food or Even tradition.
Some things common with india that's it.
Even there, indian is better and more flavorful.
@@himanshugurjar9002 no need to be a hater. i am proud indian our culture is formed by our ethnic groups and their is formed by theirs. there is some food i had in pakistani resturants like chapli kabab and sajji which does not even exist in india and they eat those like vada pav. learn to respect others. all this RSS and Modi shodi have made you bigots. Jai hind
@@MT-wp9su lol...yeahh....thesee bigotsssss are getting much moree toxiccc....
@@MT-wp9su Modi shodi?? Where the fk are you going with this? Ok, you can enjoy the food in pakistani restaurants all you want..hell even work as a dishwasher for all anyone gives a flying fk.
@@himanshugurjar9002 whats india?
A co-worker brought in Biryani for a potluck with our small department and I loved it soooooooo much. Unfortunately, my city doesn't cater to this cuisine (it's not a big city), but if anyone reading sees this on a menu somewhere or have the opportunity to try it - absolutely ask if this can be made in bulk :) Love the video!!
You know, biryani is actually one of the few dishes which tastes even better when made in bulk!
I'm talking about feeding 50-70 people big pot, the dum biryani tastes soooo good in the weddings for this one reason
Very Proud of you Fatima! Keep bringing the Ahmmazing Pakistani savoury dishes to the world like Haleem, Saag, Chapli Kebab, Sajji, Dum Pukht, and sweet delicacies like shahi tukray, kheer, gajar ka halwa etc! 😋
The studio must smell wonderful. She's an amazing teacher. She cooks Biryani very similar to my Dad. I hope they make more cooking shows with her.
FINALLYYYYY!!!!
They got the chef from the RIGHT place for RIGHT job 👏👏
I'm Saudi but my grandfather was born in Pakistan (long story) and we make biryani exactly like how she makes it, except the potatoes, when we add them the dish's name changes to "Kably"~~
What's the story would love to know
@@afifanasir4572 my grand grand grand parents were from Uzbekistan, they had to leave their country during the Soviets Union era, cuz it got harder to practice their religion, like kids would get punished if seen praying, adults would have to go to caves to read Quraan so they won't get heard and hurt, stuff like that, so they decided to migrate to Makkah, the capital of Islam, however the road was long and rough, most of the journey was on their feet, they literally had to hike their way out, eventually they had to stop at Pakistan for a while and that's when my grandfather was born, he was 2 years old when they arrived to Makkah and they lived a good life ever since~~ 💗
@@crystaldew1993 MashAllah what an amazing journey they took I can't imagine how strong your great great great grandmother must have been to go through this much difficulty. Alhamdulillah you're reaping the benefits now because of their sacrifices they made.
@@crystaldew1993 Ma'sha'Allah. Alhamdulillah.
BarakAllah Fee'kum
@@crystaldew1993 it would have been 50s , 60s. Not only Muslims but they were Jews from Smarkandh , Bukhara living in Karachi ..
This is by far the most accurate representation of Pakistani Biryani I've come across, job well done!
Pakistani biryani isn't the best one then
Epicurious has redeemed itself! 👏👏 I love how Fatima explains all the little Pakistani cooking details about the biryani and other dishes in general. This was perfect! Even the potatoes in biryani 😂
I am Azerbaijani and I see how Pakistani and Indian cuisine affected the way we cook and people in Iran cook. We also always parboil our rice (I have always butchered it, but will give it a try again). Also there is a dish called Shuud Plov, which translates as dill plow, which is made with similar techniques, minus the spices plus saffron, but we use the dried plum a lot in our cooking. And also traditionally we will add a dough or potatoes to create a crusty bottom called qazmagh. Anyway, thanks for this recipee, I think I will make some improvised Pakistani inspired Shuud Plov now.
How did Indian cuisine affect the way Azerbaijani or people in Iran cook? Can you please explain?
@@mangopudding5979 probably it is other way around as there are different rulers of Indian subcontinent who have central Asian roots and have great influence on subcontinent cuisines. Mughals are one of them
@@s.s.m9936 only Delhi Sultanate and Mughals were of Central Asian origin and Central Asian cuisine only had little influence on South Asian cuisine, so yeah the OP is correct.
@@mangopudding5979 only? It is like 1000 years of influence. The Muggal era has alot of influence on the cuisine, language, literature, fine arts and the architecture of Nort India at least. I know the present Indian Government is trying to minimise that influence but you see the influence on North India n Pakistani Punjab is still prominent
@@mangopudding5979 and it is not just the rules, Indian subcontinent had a history of trade with other lands of the world so culture fusion I very obvious
Loved the way she explained the different versions, and acknowledged regional differences; moreover,how saffron is not often used due to the price. She didn’t shy away from using food coloring.
The best part if all; she didn’t use khewra (screw-pine essence) or rosewater.
Please explain,
would saffron actually elevate the dish?
What’s wrong with khewra, or rose water?
@@joelt2612 saffron, mixed in boiled milk for 5-8 minutes, is used as natural aromatic as well as natural coloring in biryani. It elevates the biryani fragrance to the next level. Though not all can afford saffron in south Asia for its high cost. If you can, please use it. It's totally worth the cost.
Kewda water and rose water are high aromatics. While some like the taste, many do not prefer to use those as these can easily overpower the natural fragrance of rice, meat, and spices in the biryani.
@@manaskumarrout1072 Thanks! If needed, I will come back here if I have any more questions, and let you know if I made it!
@@joelt2612 this version is sindhi biryani, the original one has some different spices along with saffron and made without tomatoes, potatoes plums, fennel seeds, ajwain lemon, greens .chicken is made without these things and you have to add desiccated coconut in the chicken after cooking chicken gravy. That is 3 to 4 tablespoons and saffron diluted in warm milk is used while giving dam to biryani.
@@tahseenn5649 coconut I’m biryani? Which version is that?
Pakistani cuisine is very underrated but amazing.
Da fuq is pakistani cuisine?
The country itself is fake. Made on an identity crisis.
'Pakistani' cuisine isn't really a thing. Cuisine wouldn't be the right word, it's just regional varieties of widely consumed South Asian dishes.
Definitely not.
@@yusufazam3547 definitely yes
@@idkatthispoint-s9s "🤓🤓"
Thanks for sharing proper recipe of Biryani. ❤️😍
Glad to see Pakistani chef preparing it.
Wow! She is so authentic about her cuisine! I love how she says saffron is expensive and is not used in day to day cooking!
I love how she courageously uses food coloring. I can totally see more of her!
I love the fact that she grinds all of the spices so you don't get those big chunks like you do in most biryani. Looks damn good.
Ground spice is more likely to overpower the rest of ingredients .. a lot of vendors keep the spices whole so people can notice the quality of spice used
Most Pakistani restaurants use that horrible Shaan spice packets and pretend they make it fresh
@@easterneye2773 shan maslas are super expensive.. maybe in the west but not in pakistan.. shan maslas would increase the over head cost.
Unground cardamom is like eating the most beautiful flower ever grown. It is what heaven must taste and smell like.
You need to have a bit of both to maintain the perfect ratio
Again, it’s my fourth time making biryani as an Afghan. And I have to give you credit for my successful dinner. Everyone loved it!!
Need all different types of biryani preps now. Lucknawi Hyderabadi (India) Kolkata Ambur Thalappakatti and Bangladeshi. Let's have a Desi biryani cookfest 🔥
Oh yes I wanna see all the differences between the varieties.
She is from lahore and she added potatoes. Still nailed it. We need more of Chef Fatima
People add potatoes and it's really great because the flavor of biryani is absorbed by the potatoes.
she added because someone from Karachi taught her this recipe, get a hint to what she mentioned while adding it... since when did biryani become a lahori specialty?
@@umararshad2601 its true, I'm from Lahore and lahori biryani is more like pulao than anything. The BEST biryani I've ever tasted anywhere is made by my mother in law who is from Multan...which she learned from relatives from Karachi lol. However, I'm on team NO potatoes in biryani :)
👍
@@sjun11 please try Dhakai kacchi biryani which is fragrant. Biryani is not supposed to have too much heat
This presentation looks fire 🔥 😍 👌!! Love how she was so enthusiastic with her explanations yet not looking down on anyone! Love this!! 5 stars 🌟
👍
Yes! Finally a Pakistani chef who knows what they're doing. Thank you thank you! And what an amazing chef! The explanations were easy and concise.
Now I can just pretend the disastrous video on "professional" biryani didn't happen.
I am so glad to see a Pakistani Chef teaching with so much love, patience and actual admiration of our traditional food. We LOVE biryani and love it more when people cook and teach it like she did! Kudos to her and the entire team. Godspeed.
Thank you epicurios for highlighting pakistan
Ugh, Pakistani food is so good. I can smell that spice blend from here, my mouth is watering watching this.
It's literally food copied from India
@@cerveauy8782 bruh come on…. Like come on….. these recipes don’t belong to a particular country since these recipes existed even before 1947!!!! I’m so tired of all of these dishes only being associated to India because they belong to us all
@@moeedmustafa5079 And what was the country that existed before '47 lmao?
@@thesagarmahapatra oh my God, you completely missed the point here… How can someone be this ignorant!! Also if you wanna talk about a particular country, you should know that before 1947, the “subcontinent” wasn’t under a single ruler. So if you wanna claim that it was a single country, you’d probably be wrong.
@@moeedmustafa5079 by your logic Russia didn't exist prior to 1991. All the institutions established prior to 1947 were carried on by India. Pakistan had to setup new ones because it was a new country without history. Case in point, The Indian Cricket Team is from the 1920s. If India didn't exist before 1947, whose team is that? The Reserve Bank of India established in the 1800s printed the Pakistani Rupee as well until 1948. It's India's central bank today.
Just as Russia was the successor to the legacy of the Soviet Union. So is India to the largest empires in the Subcontinent that came before it - British Raj, Marathas, Mughals, Mauryans etc.
Epicurious really redeemed themselves after that Freekeh grain disaster with that other chef…
Props to the chef though, looks like an amazing byrani!
Never forget. That chef should be tried at court.
@Animoh That cracked me up 🤣 I need to watch that video.
Does anyone have the written recipe?
This was absolutely great to watch and I love her elaboration and candor in general!
So grateful for Shan Biryani Masalas for making Biryani so easy for everyone (no matter you are from the culture or not)! So glad Pakistani Cuisine and Authentic Biryani has been covered
National is better
I never use box masalas and make my own selections since different spices goes in at different stages of cooking using box masala is for those who want to compromise this delicate part.
In Pakistan, it is considered as that Lahoris cannot make a perfect biryani as they can only make pulao or chola pulao better only. But this is very impressive that a Lahori girl made biryani very authentically in a foreign platform.
As a Lahori, we actually make amazing biryani
As a Pakistani, I love seeing another Pakistani make biryani! Totally agree with removing the chicken skin, and I wish more people followed your step of crushing/grinding all the spices first 😂. I can't tell how many times I've bitten on a whole black peppercorn or star anise in biryani before.
I've never tried making biryani before, what is the reason for removing the skin? Does it not get used at all? I will try this recipe because I am a westerner with a spice grinder! 😁
@@xxPenjoxx IMO, the texture doesn't taste very good? Biryani is a little different from other chicken cooking methods in that you don't fully fry the chicken in the pan (hence, the skin doesn't get very crispy), you let it simmer in the curry and finish cooking the chicken inside the rice. The water in the rice makes the chicken itself fall apart in your mouth moist, but damp skin generally isn't great IMO.
@Ahad Rauf thanks for replying. Okay that makes sense, night be difficult to get a few of the spices but I'll try my best. I'm lucky in Scotland we have lots of great Pakistani restaurants.
@@xxPenjoxx Have fun! Always happy to see more people try Pakistani home cooking 😁. And no worries about most of the spices - I've made biryani with just salt, pepper, garlic, ginger, cumin, tumeric, and chili powder before and it tastes great. The tumeric's optional too, but it adds a lot to the smell IMO to make it feel like biryani instead of normal chicken and rice.
@@xxPenjoxx The Skin is sorta considered taboo in Indian cooking from what I know. We never use it. And you could tie a your spices in a thin muslin cloth into a bag (potli in Hindi/Urdu) that keeps the spices in one place whilst releasing flavour into your dish, after cooking you can just take it out.
Ahad has given quite some good inputs from the Pakistani side, so I won't have to elaborate much on the skin. Bon Appetit!
I love how she’s articulating all the steps so perfectly for people of different cultures. Still wrapping the head around the way she’s calling it “perfuming”. South Asians would be proud. ❤
As a Pakistani who loves making and eating biryani, I approve this video so much! Making the masala from scratch and the dum layering was just GORGEOUS. As a Karachiite, you'd be surprised I'm the minority which prefers biryani without aaloo.
Chef Fatima is great and we want to see more of her!
Seriously stunned this was actually amazing. She got every thing right this is the most authentic version i have seen on a western channel
I was just nodding all the way through this video. Just loved the way Chef Fatima explained the reasoning behind every step!
This is such an amazing recipe and the way the chef explained the differences between biryanis everywhere. This video was beautiful and a redemption. LOVED IT
Proud of you indeed. Pakistani cuisine is one of the most complicated to explain but the chef explained it well. Cheers to more…. Please give us a recipe for Kharrha masala chicken when ever you can. Best wishes
I love the fact how really native Pakistani elements she has ABSOLUTELY LOVED!!!!!
One of the best versions of Biriyani I have ever seen. Follow this and you can't go wrong.
Welldone❤
As a Pakistani and a pro at making authentic Pakistani biryani i approve every step of the cooking. She did it exactly the way it is done back in Pakistan. Besides the potato part i agree it is more of a Karachi thing. I love my biryani without potatoes though
Who makes "authentic" biryani with chicken??! 😂 This dish is only famous in Sindh, India dehli , Mumbai and Hyderabad.
God I love Biryani. I had my first from a takeaway cafe in Bradford West Yorkshire called the Silver Jubilee Cafe. I’ve never had better, this one looks amazing
It’s “to go”, not “takeaway” 🇺🇸 🎉 🎊
@@hasonyehe118 not in the UK. I agree in the states it’s to go.
@@hasonyehe118 god people who think the US is the centre of the universe are so obnoxious, you know that people talk differently in other countries right?
Amazing to see Pakistani Version because I think this is the most underrated to be honest. And the most amazing of all the biryani in the world. Even my friend from Hyderabad India would say that Pakistani biryani is better than ours! I KNOW!
Your friend is lying. No Hyderabadi would ever say that.
Bravo Fatima, very clear, no nonsense approach. Keep this going. Watching your cooking makes me a proud Pakistani
I m from Pakistan 🇵🇰
You made a perfect biryani MashaAllah
By potatoes in Hyderabad, she meant the pakistani City of Hyderabad. In Indian city Hyderabad, potatoes are absolutely not used.
But yeah, the biriyani in Indian Hyderabad isn't very different from what she showed. But seriously, no potatoes. It's indeed controversial lol. Bengalis add potatoes to their Biriyani. I never liked them much.
Exactly...I am from Hyderabad(India) which is also called the Biryani Capital of the world, maybe I am being biased but Kachi-Ghost ki biryani from Shadab Hotel(near Madina, Hyderabad) is the best!✨✨
@@Annsu2017 I would love to visit Hyderabad just for the biryani...we in Eastern india are influenced by Bengalis and use potatoes in our biryani 🙏
This is my absolute favorite dish, really enjoyed this video
Thank the Lord for an AUTHENTIC PAKISTANI PUNJABI BIRYANI 😭♥️.... this is what I grew up on .... not the potato less or saffron , random cashew or rose petalled stuff that you find everywhere in the world !!
Seeing too many other types of biryanis and never finding this version anywhere in the world made me realize how absolutely precious the taste of my childhood was !!
There are different styles....and the potato one is not that popular
Not only the production level is absolutely perfect but also the way of teaching is wow.
Lucky to have gorwn up in Birmingham, UK where there is a thriving Pakistani community. Biryani was always a post cricket feast!
lahore representation!! so awesome to see Pakistanis being highlighted! also respect on the choice to not do mutton lol
Please list all of the ingredients with the amounts unless I am overlooking them. I figured out the amounts on my own, and paused the video many times to eyeball what you were using. My first time making the Pakistani version which uses more ingredients than the Indian and Bangladeshi versions. It took me
1 1/2 hours to organize everything before I started the cooking process because the video moved too fast. Anyway I am ready and will cook the biriyani this evening. I can not wait. The spices have my home smelling amazing!!!
I am grateful that I can find all of the ingredients. We have several huge Indian Groceries in the area. Everything is here!!!
You can follow ruby kitchen to get spice quantities. I haven’t tried her biryani recipe but every other recipe I have tried is very authentic
@Sara T.....thank you. I made the biriyani last evening. It was delicious with truly an authentic taste. I am so proud of myself. I made the Bangladeshi version a week ago. It was quite dry but the taste was amazing. They do not use tomatoes which make a difference with moisture. However they use quite a bit of the same ingredients. Next time I will use only vegetables since I am pulling away from meat. Thank you again.
@@kijihigh6826 Iam not sure if you can call it biryani if it does not have meat. I am sure there is some recipe out there that replaces with tofu or something but that's not biryani(just an alternative)
Loved the step by step biryani process! The way Chef Fatima explains is exactly how my mother guides me while cooking.
Hoping to see her in coming episodes with more Pakistani cuisine.
Finally someone who isn't doing random steps or using fancy ingredients. And I love how she explains what makes things authentic and how things differ depending on the region.
Well.. but I dont think this was executed well.. The onions were burnt.. You put the tomatoes before adding the powdered masala.. they surely got burnt too.. And For cooking chicken perfectly, potatoes should go in earlier.. they take more time..
LITERALLY THE BEST BIRYANI RECIPE EVER. Can we please have more from Fatima Khawaja, she explains stuff so well.
Probably the best rice dish of all time! Thank you for sharing.
As a fellow Punjabi this was such a good recipe
Please invite her back for more. Brilliant
Briyani+Pakistani=iconic combo..... respect you maam for adding the aloo....!
I have done this recipes again and it turned out soooooooooocgood. My mom and dad complimented me. Thanks chef 👩🍳
Well this is just great. Now I want biryani.
i am from Karachi and i am PRO potato 🥔 ✌ .. her facts about the traditions and food were really accurate !
Fantastic presentation and fantastic chef. Loved the bit about potatoes being contentious, too.
She needs her own series on this channel 🤌🤌🤌
Finally a chef who did everything right with the right explanation to each ingredient 😭😭❤️❤️❤️ I cannot tell you how satisfying this is. Yessss Biryani got the respect it deserved
Potatoes here are the beans of the chili world.
in videos showing pakistani cuisines I've always seen briyani and like nahari but ive never seen people cook dishes which are like more common. like "daal" (lentils) and also we eat many vegetable dishes as well. but I actually really like biryani! and its one of my favs!!! (and personally I don't like the idea of potatoes in biryani.( but they can be really tasty in like pulao(:
I remember eating black daal with rice growing up, it was amazing how my grandma made it
That would take away from the whole "arab descended" claim that a lot of pakis like to make online lol. Dont non punjabis make fun of punjabis for being daalkhor?
@@megajatt123 A lot of Pakistanis? That's definitely an overexaggeration 💀 But then again, what can we expect from pathetic people like you who only spread hatred everywhere they go. Haha
Edit: Daal is amazing. Stay mad.
@@megajatt123 are you Punjabi
@@megajatt123 It's not non-punjabis who make fun of punjabis. It's more afghanis who call pakistanis "daalkhor".
She is absolutely right... I'm from Lahore as she is... We have a big war of putting potatoes in the biryani with south. They say biryani is not biryani without potatoes and I say to south that "you add potatoes for the weight and actual biryani is less in quantity" But one thing for sure we never matched up with the taste of biryani with south.
Great seeing my city's chef here, ماشاءاللہ sister 🙌
That's just because a lot of Lahori restaurants skimp on the spices. If you make biryani with the proper spices and aromatics with just meat it's divine
Potatoes in Biryani just makes me sad, Bengalis do the same thing(It's called the gareeb version of Lucknowi because they added potatoes instead of meat since the Nawab ran out of money when the British took over Awadh). I'd no idea Lahoris did the same, I hope Karachiites redeem themselves. You should look up Lucknowi Biryani - the best Biryani :P
@@SF7PAKISTAN Based.
@@thesagarmahapatra No, dude Lahori's don't put Potatoes in Biriyani.
Sindhi's do. It's called Sindhi Biriyani and they put all kinds of stuff in Biriyani like Potatoes, Aloo Bukhara, Badam, dry fruits and sometimes even Coconut.
@@kingkiller5325 lmao who puts Coconut 😂 Tamil/Mallu hain kya. Jokes aside I'd love to know what Lahori preparation is like.
Amazing , how she taught the real biryani . Usually there are many recipes floating but I must say this is really a genuine one. Start your own channel Fatima !
I made this. This is a great recipe!!! She explained everything so well. I added some boiled eggs because I saw another recipe make a riff with boiled eggs. I did not have access to the dried prunes so I used the dried cherries I had here instead. I also boiled my rice with cardamom cinnamon and cloves. It still tastes amazing!
Dried pruned are must m if you don't have use dry apricots. Don't know about dry cherries
I’ve been wanting to try Biriyani for a while now! Definitely on my list of dishes to try! 😋
The recipe looks so delicious
I am from Kolkata and I cannot eat biriyani without Dum Aloo!! Staple!!
Lovely recipe - this is how a Pakistani biryani should look (and hopefully taste when I try it). It will be on the iftar menu this Ramadan InshaAllah. Thank you x
Looks real good, very colourful & tempting 👍…only ever liked biryani twice in my life so not a great fan of it but have been tempted to cook biryani over the years for a husband who is a massive fan of it but never could find a recipe that didn’t look like a mish-mash recipe but yours looks extremely edible so will definitely try it In’sha’Allah. Your also explained it very well too.
Also Chef Fatima, thank you for not labelling Pakistani Biryani as Indian…i have respect for my neighbouring country and love their cuisine but Pakistani food in UK is labelled as Indian and it’s actually disheartening as Pakistani food is amazing, it’s everywhere in the UK and even many many English people love it but it is introduced to as Indian yet its actually Pakistani cooks and chefs that have sweated & worked hard to introduce it to the western world and make it as a global icon but India gets the credit.
It’s Good to see from someone from Home country on International Level.
I don't know if you've heard but marvel has like two Pakistani stars 😅
And Desi cook's bastardise every other cultures dishes 😂 eating out at all the international restaurants in PK is the worst.
@@sigh_anna yeah I bet. Outside Mumbai Delhi and Bangalore is the same
I thoroughly enjoyed this. I never knew that biryani was a pakistani dish. I always associated it with Indian food
There are big parallels. There share a lot of the same culture.
Pakistan was a part of India. So yeah, it's technically still an Indian dish. :)
@@Indresh2468 Gotcha! well watching this video made me want some regardless lol!
Most of the Mughal cities were in India
They stole it like all the meat food. Indians hindu eat on vegan and vegetarian dishes. All meat dishes are Pakistani copy.
Oh my god that looks stunning 🤤🥵😍 I need to find a Pakistani restaurant near me
Pakistani restraunts in NA are usually absolutely garbage, and they dont put in the time Pakistani food requires, plus they mix it with indian food. That being said you would be better off with Indian restraunt unless you have Pakistani friends who know the rare spots
Unfortunately you will be disappointed, majority Pakistani restaurants don't know how to make biryani. Its usually non Pakistanis working in the kitchen.
I've been getting into cooking Pakistani food for the first time and it's delicious, thank you for sharing this and I'm definitely going to try this recipe!
Can I just say, my friend is Pakistani and I ate biriyani and it's one of the most delicious chicken and rice recipes I have tried
Well it is pleasing to see Lahori making authentic Chicken Biryani otherwise Karachi is known for it's Biryani all over Pakistan.
Such a regional dish. But she is doing her best. Kudos to her for finding pak plums, I've never seen those in Canada.
@@sigh_anna Yeah, that's one of the reason I am pleased. Like the way she procreated the dish in such an authentic way surely needs to applauded.
This is actually perfect ❤️ this is exactly how I make it
I bet that smells amazing
Brilliant presentation! Camera and editing excellent!… like this variation of Biryani.. this lady has a natural flow and is very informative..
There are so many shortcuts that one could take to make biryani (and I do, very often, in the interest of time for a weekday meal) but wow.... this full process is gorgeous. Love the mentions of layers, perfume, etc. Art!