The fact that you have 2.41 M subscribers is your Presentation, the way of explaining and your patience !! The award for best tutorial online chef goes to you "Vahchef" !! Well done.. God Bless you !!!
I made this dish today following every step as you had dictated and the biryani turned out sooo well. I am enjoying the fruits of my labour now and it is sooo worth the effort. It tastes awesome! Thank you Vah Chef!
Hi, I’m just a little worried like does the papaya paste help to tenderize the meat enough I mean like is 45 minutes on low heat good enough to cook the lamb I wasn’t sure what do you think how did it turn out for you?
Hundreds of channels will come and go. Hundreds of chefs, hundreds of recipes, all good. But nobody can take away from the beauty of this recipe. The Godfather of mutton biryani on RU-vid. Thank you chef Sanjay Thumma!!
I tried making this biryani and it is actually one of the most delicious things I have ever eaten!!! I'm making it a second time so I am revisiting this video today to make sure I do it right. I can't wait to cook it for my family next time I visit them :)
One more thing i really appreciate how you presented baqra eid tradition with beautiful words. Love the way you describe food and how you make audience indulge in your recipes. Thanks again. From pakistan.
More people like him! You are an ignorant fuck ,and so is he. Kill innocent animals and talk about peace like an idiot. Would you make biryani using your children's meat?!
+Blood Rider stfu there's nothing wrong in eating meat eventually we end killing everything to eat vegetables or chicken and even when you walk on the road you kill ants and many other bugs so are you trying to say that you are not killing these things you're dumb and shut up
Hello sir, Since I'm in dubai as a bachelor,I have been cooking by watching ua videos only and I get awesome compliments for dat sir. All d credit goes to you sir, d way u explains each and every thing and u eat it urself after making any dish and say its nice. It really makes me smile and inspire me to took.. Love you sir :-) May Allah bless you
I have to say, i love this great chef. He has an amazing smile and is so friendly. He explains everything slowly and is a great teacher. I'm always hungry after watching these videos. From Keith Luton Bedfordshire UK.
Me too..I like the way he explain how to cook the dish..seem so easy n must be tasty..thanx a lot chef..you make my day..as I always love all those type curry dishes too...emm..must be yummy..n..right now I am fasting..I will surely be cooking yr bryannie..for Eid celebration..soon..thanx again..Chef vahrevah..
@@nidhisharmaroy7292 NO. I am wrong, aamchur is not an alternative to raw papaya. amchur is used for taste, while raw papaya is a meat tenderiser. the alternative to raw papaya is " kachari powder".
You are an example for the humanity! Let's not the media and politicians separate us and spread hatred between us on the basis of religion or color etc ! We need to stand united. God may bless you
True bro, Not just in India, we need such ppl in entire world even places like Mecca and Madina, we can live in great harmony, mosque in India and may be places of idol worship like Kali or ganehsa temple near kaaba entire world should be so peaceful without divisions, what do say about this idea bro? Muslims, pagans, Hindus, etc etc should all live together everywhere with full rights without any discrimination, there should be no islamic or Hindu or Christian countries anywhere in the world
Chef your recipes always leave me drooling. You're so uninhibited in the way you relish your food, absolutely love it. Lots of good wishes to you and your team :)
Hi Sir.. I tried this and as usual it turned out really awesome,but sir you forgot to mention your main point that we have to soak rice for at least 30 mins before cooking.
vahchef you are great I have been cooking your biryani for last 4 yrs I learned it from you and now I can cook it good all credit goes to you lov u for being a great teacher
Vahchef - VahRehVah *Sir, you did not mention marination hours and that if we need to keep the vessel on the tawa for indirect heat transfer like you directed in chicken dum biryani! Or is it so that in meat all this is not necessary as we are including the raw papaya paste?*
Thank you for this awesome recipe! I just made it and it was excellent 👍 The bottom layer was slightly charred ... will watch out for the flame next time !
Bet your teams pounced on that biryani pot the moment they finished filming. 😂😂 You're an amazing chef and I've learned quite a lot from you. Thank you for entertaining and inspiring us. ❤️❤️
I've tried your chicken biryani many many times and it was always a hit!! All thanks to you! and I'll definitely try this, your my favourite chef and such a good human being thank you for showing so much love towards Bakra eid and that topi you wore! thanks chef for the amazing recipes!!🤗
Hello! Thanks for your videos. Love your style! Already made hyderabadi chicken dum biriyani and it was delicious!! Gonna make this one tomorrow for the first time. Thanks god may bless you !
Awesome. I am drooling since the past one week. Hyderabadi Mutton Biriyani feels like it's made in Heaven and teleported to earth. Nizam's were the luckiest of all people.
What a great idea to use the Papaya paste, the Papaya contains the enzyme Protease and Bromelain which both help to break down and tenderize the proteins and make them more digestible.
zameisie The enzyme in Papaya is Bromelain. Not sure if Paw Paw has high amounts of Bromelain. I know that they say that Paw Paw has incredible Cancer fighting properties how ever.
zameisie That is awesome. I know that Paw paw is some amazing stuff. Here in the US oddly enough there is a town in the state of West Virginia where it grows. They named the town Paw Paw.
Hi Vahchef,I m from California.I have learnt cooking watching your videos after marriage .It’s been long time I forgot to say Thank you.I dnt know how I forgot to mention it.Even though I always tell my family and friends about you always and share your videos.Big thank you so much.God bless you always.I’m also from Vizag
After seeing so many recipes, I have to say this is definitely the most authentic and detailed. Surprisingly, I have all the ingredients to make this including the hard to find stone flower (biryani flower) along with the kewra and rose water. Great job chef!!
We made the same way but no dhania/ pudina/ curry leafs !!! I am so impressed to see that he is wearing tupi. It’s call Respect I like the people who has Respect and Love for everyone. He presents this recipe in a such a simple and nice way that I want to make it right now
More than eating thia biriyani..... Love the way you express the instruction for preparing the recipe..... Which by seeing its makes me feel that i have tasted it the.... Keep rocking chef
What ever he said- Step one - Marinate mutton 1 kg for ½ kg basmati rice Step 1 Marinate for sometime papaya paste Ginger - garlic garlic Chiili powder Cumin powder Coriander powder Browned onions Whole spices Bay leaf 1 Cardamom 4 Shahi Jeera 2 tsp Cloves 4 Mace 1 Pathar ka phool 1 tbsp uncrushed Cinnamon 2 inch Salt Step 2 - Put the marinated meat in the biryani vessel Extra oil to help tenderise and 1 cup curd- Mix Step 3 - On the surface- Ada a bunch of mint leaves a bunch of coriander leaves and a bunch of Dill leaves; 5-6 Slit green chillies and 10-12 peppercorns Step 4 - Bring water to boil- for ½ kg rice, 3 kgs of water ( ~ 10 cups), Salt ( water should taste like sea water or your own tears) and a table spoon of oil Add rice- layer over meat when 75% cooked. Step 5 - Top with ~125 ml saffron water ( soak saffron in warm water for 15 to 30 min), Browned onions, ghee, 10 ml Rose water, 10 ml Kewra water, Coriander and Pudina leaves. Apply atta to the edge o the lid and dum- 10 min- high head, 10 min medium heat and 25 min slow heat, rest for 10 min Note- if you are planning to cook the curry first instead of adding rice onto raw meat - do not add tenderiser.
I was planning on cooking a lamb biryani, after seeing this, maybe I’ll roast a chicken (just the “mais eu place” will take me a week) … this looks excellent though.
Biryani is my Favorite... Superb Biryani Sir... Thanks for sharing this video with us. God bless you. Keep it up...Thanks for teaching people in very easy way...Thank u so much......
I’ve followed this recipe a few times now, it is an absolute treat this dish! I only make it on special occasions, there is a lot of prep, but the it is well worth the time. My family compare it to biryani made by a Restuarant chain ‘Dishoom’ they say it’s better! So Vah chef, thank you for this video it’s an absolute winner.
In the vid he doesn’t advise to half cook the mutton. All cooked together. I use baby lamb and make sure their is enough oil with the meat mix so that the meat does not get burnt. I have also tried Pre-cooking the meat, it does not come out as aromatic.
i had cooked chicken biriyani acrding to u and it was awesome. i will sure make mutton biriyani. u ate alone and water came to my mouth ha ha. okk jokes apart your cooking tips are always awesome sir
English person here. My good friend came to the UK from India (Hyderabad) and cooked this at Eid and invited me to sit for dinner. I'm here to learn the recipe because its the best dish I have ever had in my life. No joke, the best thing I have ever tasted and I go to India 2 times a year for work but I go to Mumbai so I don't get this except once in Navi Mumbai. India has no national dish, this should be it, with a good bhindi dish as a second option.
This is the most simple dam biriyani recipe i have ever seen...looking forward to try this at home after lockdown in my country...thanks vai for this recipe..!!
Hi! Love your cooking style :) Saw your, Hyderabadi chicken dum biryani before this. You cooked rice till 70% for both the recipes. But since mutton takes longer to cook than chicken will the rice not become mushy if cooked 70% before.
Sir. All your videos are very much tested thanks for all your videos. My request please give the details and cook the rajmabiryani.and the perfect carry for that thanks once again God bless you
We had friends from hyderabad when we lived in uae and i always wanted to try hyderabadi kache gosht ki biryani. Finally i tried your recipe after so many years of waiting to get authentic recipe. Trust me i had tears of joy that i cooked hyderabadi mutton biryani that too with tender juicy meat. Thanks to you and keep up good work. Love from Pakistan.
My Dish My Zayka damn!! upps sorry..it's Ramadan,I'm fasting now while watching this video at 4:00 pm..still had another 3 and the half hour to have my launch at 7.30pm..my mouth and my stomach still in very good condition while I'm a bit weak..it's okay I'm 44years old now..just started fasting at my age of 10th.
I had been making ur style of chicken Biryani since past 2 years and I have perfected myself in it... Now going for mutton Biryani today.. thank u for your wonderful and inspiring channel... ❤️
Maansha allah Brother that was amazing although don’t have all the ingredients in YAGOORI A SMALL VILLAGE IN SOMALIA THAT BRIYANI IS BLESSED And your presentation was AWESOME
I tried your Biryani recipe step by step and I have to say the result was the best biryani I have ever had. The way you explain everything makes it so easy to follow the recipe. Thank you chef. Love your videos and energy.
