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You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.
Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!
Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it! (Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)
The aim of channel is to have sous vide foods So I guess on guga foods channel we might get to see him make it Cause all contents finish cooking in one utensil which we call biryani ko dum dena Like saffron milk and loads of ghee added after layering chicken and rice On sous vide it won't be possible Sous vide takes 10% the amount of work required in regular biryani made in India
I'm from Serbia, you should make ćevapi, it is really popular in the ex-yugoslav countries. You basically make 'fingers' out of ground pork, or beef, sometimes even mixed and grill them on high heat. Sounds simple but they are delicious with quality meat and proper charring since you get a lot of browning and charring but the inside stays nice and juicy. You usually make them in batches, great for family barbecues. Another one is pljeskavica, basically the same thing except it's in a more burger format. Made out of pork, flattened and grilled. Delicious, goes well with veggies in a bun.
@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.
I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian) Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef. Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)
Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)
Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️ Anyway...take love and be safe😌
You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.
Guga, this is one of those things that is hard to critique since Biryani is so personal to anyone that has grown up with it. What you prepared definitely looks delicious and is in the spirit of Biryani.
Being an Indian and seeing how guga made this I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour Thanks Guga
SUPER enjoying how your channels descriptive vocabulary has both expanded and moved forward! There are so many ways to viscerally or uniquely describe taste, texture, visual, scent, and just food in general. Your descriptions are so much more engaging and interesting nowadays. Cheers Team Guga!
Guga: Good first attempt. I'm North Indian. Almost all Indian chicken dishes used skinned, bone-in chicken. Pro-tip: cut off the cartilage from the knuckles to let more gelatine out of the bones to make richer gravy. When I make red meat curries, I season the meat with salt, chili, garam masala and ginger garlic paste and then sous vide for a few hours. Make the gravy, add the meat + juices, simmer for an hour. This technique makes an excellent Vindaloo!
This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.
This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.
@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..
There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.
I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.
@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.
Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?). Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!
@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice
I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever. Next time try with curd. Put some curd on it mix and eat it.
Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!
My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.
Guga, you gotta try these two Romanian dishes: 1. "sarmale" served with sour cream (pork and beef ground meat mixture, wrapped in cabbage or grape wine leaf) 2. "mici" served with mustard. (beef and lamb mixture, it's like a sausage with no wrap; look it up, extremely popular here)
Nice try Guga 🙏🏽 but one of the main thing that's different is how the chicken js actually cooked :p Cook the rice 3/4th, layer in the cravy chicken and rice like a lasagna. And then cover it and cook it in the over. This is called dum in india cause it's cooked with coal on top of the container. Then open it up and add saffron milk, fried onions, coriander. It makes the dish soooo much more cohesive
1. Make it in a deeper pot so you can layer the chicken and rice properly. 2. Mix everything together before serving. The rest you did is fine, there are hundreds of biryani recipes out there.
Germany - Bavarian white veal sausages, or weisswurst, with zuurkoolstamppot is a Dutch dish (mashed potatoes with sauerkraut and bacon) served with some stewed apples. Stone ground mustard
Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao
I'm from India and there wasn't any mistake in the dish. It was great. Only thing I'd like to correct is that rice, chicken and gravy is first partly cooked. Afterwards, chicken is mixed with gravy, covered with half cooked rice, sealed and cooked under pressure so that the rice fully cooks with the aroma and flavor of that chicken. That would be the most authentic way to cook biryani. But you did a good job here.
It’s a good attempt, and looks delicious. The only difference, and I think it makes a lot of difference Is to cook the whole assembled pot for a bit, the rice needs to take the flavour of the chicken when it is cooking. I’d repeat the process, but undercook the chicken a little bit in sousvide, and finish the cooking on the pan (all assembled). Chicken on the bottom, sauce, rice on top, covered and cooked on low for 15-20 mins.
The only thing is that we when we do biryani as middle eastern you don’t cook the rice in full by boiling we do it half cooked then after that you put the chicken down in the pot put the tomato sauce that you did over the chicken then the rice you add the milk and saffron or you can do it water and saffron over and in a very low fire you cook it for 20-30 min so that the rice gets flavor from everything too You as always have done an amazing job
A dish from the north of Spain: Cachopo It is basically a beefsteak with cheese and/or serrano ham inside. Covered in breadcrumbs and fried. Just heaven on earth, and if you do it with some Wagyu...
Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody! Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.
@@souradeepsil4402 did you even read my comment properly? And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.
Im from Denmark and think you should try to make a guga verssion of ''Stegt flæsk med persillesauce'' (Roast pork with parsley sauce) we usually just have boiled white potaotes with it, but would love to see how you would make it. and keep up the great videos, i learn so much from them :)
You cooked separately. You should try all together wanna know steps? 1 marinate chicken like you did 2 fry unions till brown (barista)save it for curry 3 make curry with yoghurt you missed extra yoghurt. 4 cook rice 75% not fully cooked 5 now start cooking with curry add chicken that u marinated on top of curry mix it and cook for few minutes then add your rice on top of it then cover it fully packed let it cook slowly.
There is a popular spice in norway called "gastromat". It has a powerful taste to it that enhances meaty flavors in different ways salt would do it. Try get some and work with it!
@@jarlsigurdstorvann9885 well, there’s also some yeast extract, leeks and garlic... but Haze4days is basically right; it’s the msg and salt that makes it savoury. You can buy pure msg in many asian shops. Try adding it to any spice blend that you make yourself - it’s awesome stuff. It should perhaps be noted that the health effects of msg are disputed and some claim it’s downright dangerous. When people talk of the ”umami” flavour it’s really the msg they’re meaning. It’s the ”secret ingredient” in most take away china food. If you’re wondering why your home made asian dishes don’t taste like at the restaurant, it may very well be the msg that makes the difference.
I am from Spain, we obviously have paella and omelette, but you could also try some meat dishes, like carrilleras or callos (which are made with that White mistery meat) also could try a good iberian ham. Spain has a lot of meat dishes, but u can also run with fish as sidedishes, like "puntillitas" or "tortillas de camarones" finally, as a sidedish, try my favorite food ever, croquetas, It os extremely simple, basically fríes bechamel with ham, 10/10
Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂
Being an Indian, I can confirm that this isn't anywhere near a traditional biryani - given the many variations. But I'm sure Guga's unique take on this must be great.
That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥
I am from Hyderabad India .. this place is like Mecca for biryani .... An authentic Hyderabadi biryani has 27 ingredients ... Even there are biryani can be made by 7 to 8 ingredients ..... All of them are unique and taste best in their own ways .... I appreciate a lot that you have given it a try though u are not that familiar with that ..... Even here people who are eating biryani their whole life in restaurants do scare of cooking a biryani ... Please do some research on Hyderabad biryani and try to replicate it as close as possible ... You will be having a lifetime subscriber and a fan .... By the way I'm food technologist and work in a instant food company that produces biryani in 600 to 700 kgs batches and dehydrate the rice and freeze dry the chicken and supply it to airlines and some e-commerce websites .... Thanks hugs for this biryani
Personally, the only suggestion I would give to you is to wash that rice a couple of times with cold water to wash off the extra starch. Makes the rice taste a lot better, and the texture of it would be superb. With the ratio of 2:3 (2 units of rice, 3 units of water), add a little bit of oil to avoid the rice sticking to each other as well as salt and let it boil for between 10 to 15 minutes. Then strain it through a sieve, wash it with water for a little while to remove the excess salt and then return it back into the pan. shape it into something that represents a hill, add a little bit of oil once more, and let it stay on the stovetop until you are happy with the firmness of the rice. It may not be "Indian" style, but this is how we Persians cook rice here.
Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same
@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(
Fun Fact: India has the most flavorful recipes in the world. Whether you measure by the number of spices used in each dish, or the number of spices in total in the cuisine, India wins. #2 is Thailand.
I'm Puerto Rican but I LOVE Indian food. Butter chicken with rice is my favorite so far. I had Lamb biryani and it is so tasty. I don't understand why India is not a major player when it comes to food. Everybody so focused on Italy and Paris that they have no clue that India can make some damn good food too. I'd even go as far as to say Indian food is better than Chinese food.
Hello Guga, i'm watching your videos from France and i think that you should try doing some of the frenchest dishes such as Boeuf bourgignon or a steak tartare ! You should definitly try doing a sauce béarnaise to go along with your steaks !
Cook the chicken with the gravy. Layer chiken and rice and steam it for a few mins before serving. Add fried shallots on top while serving. The rest is ok( ofcourse you missed some spices but it's ok most of them are there)
There's a dish in the Middle East called "Machboos" I've had it recently for the first time and I fell in love. It can be done with any kind of protein but chicken is the most popular :)
Squeezing lemon on top of the chicken and maybe having a mint cilantro chutney on the side would definitely complement the chicken a lot too if you wanted to have it alone (as an appetizer as supposed to a main dish with biryani)
From Germany. Either cook "Kochkäseschnitzel nach Kurpfälzer Art " or alternatively do a Wiener Schnitzel (original veal meat) with lingonberries or whatever it's in English
I am not indian , i am actually an arab but we grew up eating biryani and also some arab versions of it . Although guga didn’t do it 100% authentic given biryani also have many versions it seems guga did a good job just by his recipe i just wanted to say if you had an authentic one it is one of the amazing dishes. Specially if u threw the chicken back with the gravy and cooked it fall of the bone tender in a pot with the rice on low flame.
You did good . A few things i want to add 1. You should have used more ghee, a couple of more spices. 2. In the end when you added the chicken,gravy and rice. The chicken should be covered with the gravy and the gravy consistency should be a little more runny/wattery/thin. 3. Last but not the least the rice should have been cooked 70% ,that is the reason we strain the rice coz its should not be fully cooked. To fully cook the rice and infuse and bring out the flavour of the chicken,rice and gravy we use a method called DUM. Dum is what makes biryani a biryani 😉 But it was great to see your take on our favorite dish.
@@kyril98741 part of the reason why satay is so delicious is because it spends most of its time on the grill, above the charcoal. If you sous vide it, it will spend less time on the grill unless you put on a very low heat which negates the point of satay, quick and delicious.
I'm from Bangladesh and I would suggest you try Hilsha Fish from Padma river. Souv Vide it with some mustard. In Bangla, the recipe is called "Shorshe Ilish". It's probably one of the most flavourful fishes in the world but you have to take the bone out as you eat it as it's nearly impossible to debone and keep the flavor profile.
Your version was great but *Soak rice for 2 hours before cooking. *Add generous amount of salt and pinch of sugar to water before adding rice. *Cook rice for 70% only. *At the bottom of pan, put chicken and gravy, layer it with 70% cooked rice, and add coriander, saffron milk on top. *Seal the lid and cook for half hour on lowest flame without peeking. Leave for 10 mins after switching off the flame. This process is called 'dum'.
hello from the island of Mauritius. great innovative recipe. by the way the process of indian cooking rice and then straining by collander is a very ancient and the rice water was used to make soup because people were so poor, just added raw chopped onions and chillies. now people just throw the water or cook in a rice cooker.
Uncle roger got nothing on you. I am from India and thats exactly how you make the rice for biryani. However, there are few things which you can improve (if you want a traditional biryani) - Biryani is supposed to be a 'dum' dish (d is not pronounced as d in dumb, its more like th in there), dum meaning slow cooking the ingredients with pressure on - Because its a dum dish, you should cook rice till its 70-80% cooked, because rest will be cooked when you do the dum - I felt that was too much tomato - One rice is 80% cooked, and chicken is almost cooked with gravy, take a pot which you can seal while cooking, like a pressure cooker - Then layer the rice and chicken on top of each other, preferably rice on bottom and chicken and its gravy on top, and then sprinkle other stuff, like caramelized onion, saffron milk etc etc - Cook it for around 10-12 minutes on very low flame and you are done.
In my country Burma… village folks cook their rice in a pot by boiling in water and they strain it just like the way you did… people in the city and urban areas use rice cookers
“I know, it doesn’t look that good right now.” Guga! Come on man you know at least 75% of us would go after that with that beautiful orange color come on😂
As an Indian who have eaten Biryani in most parts of India, I can assure you any good restaurant with good biryani never strain their rice, this recipe looks like "Authentic" British version of indian food, but in india we use steam seal or dum to cook the biryani and it all cooks in one container instead of Frankensteining the ingredients.
GUGA!!! I am from Mauritius and here the most popular dish is Dhal Puri which is indian dholl flatbread with curries inside. Look for the recipes! And try it! It is usually vegetarian, but you can make a chicken or lamb curry!!!
