PERFECT Chicken Dum Biryani by Chef Ranveer Brar - Pro Chef Reacts ft. Chef Fatima Khawaja 

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In India there are countless nos of Biryanis. Each region have their own biryanis. Hyderabad, Kolkata and Lucknow style are the most popular ones.

The technique which Chef Fatima is talking about at 9:58 is actually the recipe for a separate dish called Pulao. A lot of people get confused between Biriyani and Pulao because the two dishes look exactly the same sometimes Biriyani is always rice cooked separately and then slow cooked with chicken over steam. Pulao is the raw rice added with chicken in one pot and cooked in a pressure cooker. It's basically the quick way of getting a taste similar to the biriyani if you are short on time. Good video overall

idk about pakistan but the spice blend we Indians use to sprinkle on fries is called chat masala not garam masala. garam masala is used to cook with not sprinkled over cooked things generally.

who the HELL edited this video, the most fun part of chef RANVEER BRAR video is the history lesson about the dish which was completely cut out of this video.

Basmati’ derives from the Sanskrit word ‘basamati’ which literally means ‘fragrant’.As compared to any other brown rice, Basmati rice contains nearly 20% more fiber

Chef Ranveer just exudes confidence. The commentary was really interesting and educational, well done Chef Brian.

Many chefs advise against using Basmati rice for Biryani because Basmati is expensive and extremely aromatic. Given the number of spices added to Biryani, Basmati rice may seem like a bit of overkill. Sella, the rice Ranveer used here, is also a kind of long grain rice sans the aroma of Basmati.

A little correction as someone from Pakistan, Chef Brar is absolutely right if you get roadside biryani in Karachi where I am from they mostly do use Sella chawal (rice) as Basmati is more common in Punjab and nearby areas which makes sense considering thats where Basmati came from. Other than that, amazing reaction very informative. Biryani FTW!!!

Chef Ranveer is one of the Masterchef India judge for many years. In case you don't know... What about "Beat Ranveer Brar" some day😅?? Also, He tries to simplify things for people. Almost never uses oven, shows altenative ways to bake without using oven, using ingredients that are usually available in most kitchen etc. Whole spices are useful when you want to add "layers" of flavour. Let's take cardamom as an example. If you put powdered cardamom, it will quickly release fragrance, and if cooked longer, will lose it's potency. If you put whole spices (specially fragrant ones) it will keep releasing the aroma. Also, the aroma evolves as you keep cooking. So , some of the (cardamom) flavours will remain fresh, some will get infused into meat, some will get roasted along meat, and will keep releasing fragrance even when you are resting. In Bangladeshi (where I am from) cuisine some recipes include the spices in both form(grounded and whole).

Ranveer brar 🔥🔥 an Indian celebrity chef, MasterChef India judge, food historian ❤️

Garam masala is not added as a seasoning, it is used during cooking. Chaat masala is a seasoning.

The Pakistanis use Indian seeds to cultivate rice (they import mostly from India and China). So, I don't mind chef Fatima saying she prefers Pakistani basmati. 😂

The basmati she mentioned "zebra brand basmati" the best in pakistan is actaully grown by india's basmati seed. Zebra brand itself mentioned that they used indian seeds to grow their basmati rice. JUST FOR INFORMATION. by the was great reaction

A thing to note is that Biryani has different varieties in India. But by far, the most famous, is considered the one from Hyderabad in South India. In this video, @18:25 they did not show completely what Ranveer was talking about Biryani types - different geography, different agro availability, different tastes, so different cooking style/ingredients. Basmati does look good; but then technically Biryani does not have a strict specific rule/recipe also. Honestly, it was great that Chef Ranveer highlighted it, and would have appreciated if it was shown here completely. :)

India has many types of famous Biryanis namely " Dum, Hyderabadi, Lucknowi, Muradabadi, etc." All of them have their own specialities and differences. Dum Biryani focuses on lightness of flavours and emphasizes on the flavour and smell of the rice.

Chef Ranveer is from lucknow which is a city in northern india and the lucknowi biryani is one of the most famous and loved variations of biryani. What fatima describes as "Pakistani Biryani" is just one of the many ways biryani is made in India. It was taken to Pakistan by Muhajirs during Partition. Coming to the cooking technique which fatima was mentioning is technique by which pulao is made, not biryani. Biryani is actually layered with rice and your meat and cooked in it's own steam which is dum. Pulao on the other hand is made made using the technique which fatima was mentioning which is cooking your meat and everything else together. Also, as far as i am aware and the biryani i have eaten have always been dry. There's no watery biryani that i am aware of. maybe my fellow indians can correct me if I am wrong. usually its served with some raita, or tomato chilli chutney or salan and there are other garnishes and accompaniments depending on the person who is making it and region. Coming to the type of rice, Actually chef ranveer is right. It's the sella which is used which parboiled rice with husk still on. Be it sella of basmati, or Golden sella or any other since it holds it's shape well. No wonder pakistan only uses basmati since that's the only rice they grow😂 But in india we have ton of varieties. and Also, the cooking technique is not uniform. the traditional definition of what "biryani" is supposed to be, changes from region to region. Some regions call pulao biryani, some are strict with definition. But it doesnt matter, what matters is the love of indians for biryani. Also, one big misconception which a lot of pakistanis have and i wouldnt hesitate to call it out that it stems from the stereotype that indians are vegetarians and eat grass and vegetables and we pakistanis are strong meat eating people. Biryanis in india do have meat and it's not vegetarians making vegetarian biryani. Fatima also hinted towards this belief. It's just preferences, so it's one of the most rubbish stereotypes i have heard over the years

I have tried making this exact same recipe and I can say it confidently, it works. I'm addicted to it now. Chef Ranveer is the GOAT.

Ranveer is always a champ, but you guys (Fatima) are misinformed about a couple of things. Garam masala is NOT used as a seasoning, Chaat Masala is used as a seasoning, Garam masala is ALWAYS cooked out (except it very rare cases like adding it to yoghurt which mellows it out). She is confused between Garam masala and Chaat masala. That pot is NOT "overcrowded", cooking it like that helps the meat get some colour on the bottom all the while keeping it moist and intensifying the flavours (infusing them into the meat), its a common method used to make a lot of Indian dishes. We're not making pan seared chicken with a herb butter sauce. Western cooking knowledge will only take you so far, at least try and think why he's doing it, he's been cooking for more than 25 years now, he's not some random dude on YT teaching "Asian food". Sorry if it sounds rude but Americans are kinda spoon fed man, you guys need to get out of your bubble and explore world food more. Other than that nice video man keep growing. Edit: Also, Pakistani basmati only? I mean I get it it's a nostalgic thing, and it probably tastes really good but you also gotta try India Gate Basmati brand bro, it's bomb (No.1 in the world :P).

Chef ranveer Brar is a really talented chef and I think he cooks mainly for homecooks in his vids but if u see his actual knowledge and dishes it is out of the world

Hot take: Pakistani cuisine is basically Indian cuisine but with the name Pakistani in it.

Garam masala is not sprinkled on things in India [I don't know about Pakistan] in India it's pretty much always chaat masala that is used as a seasoning.

Great vid and I enjoy the '3-chef' format! Fatima is a wonderful guest. Well done!

In south India we make biryani with Jeera Samba rice 🤤🤤.. I prefer this over basmati actually becoz it is sooooo flavour full..

Hi, Chef Brian! Another great video!👍🏻 I hope you bring back Chef Fatima for additional reviews of Indian and Pakistani cuisine videos (the good, the bad and the ugly). Also maybe cooking together would be great too. Keep doing what you do. You are awesome! Take care.🤘🏻

A Pakistani Chef trained by the CIA😂😂😂

Can't help but notice how the lady is trying very hard to set Pakistan apart from India even though they're essentially the same. It's cute. Just like Canada shouting from the top of their lungs that they're not the USA.

Man the Amount of Collabs Chef Brian's Doing is 🔥

Chef Ranveer is a celebrity chef for a reason. Like he can make the most complicated and difficult dish no one would dare to try. And he can also turn the most difficult dish into something you can try anytime at home. And the food taste super good even when I try it myself at home . Bro got that magic in his hand.

Chef Brian, I really enjoyed your collab. She's a very good Chef who has an eye for details. When I feel confident enough I will try to prepare some biryani. Thanks, Chef.

Please don't call it South Asian. It's Indian.

what is pakistani food ?😳 am i only one hearing this first time , i always saw iindian restaurants in foreign countries

Ranveer made this biryani for those home cooks who are making it first time and scared to make it. He simplified the dish for them and reduced steps. If u want his elaborate biryani he has other authentic ones too

We bangladeshis also call it barista although it is slightly differently said. But yeah biriyani is very interesting cause we add potatoes, plums, and whole cloves and other spices, but not every regional variant will use these things or will use other things.

Oh this was great! Thank you for this, and Fatima is an amazing co-host

Ranveer Brar is a celebrity chef from India he was the youngest executive chef... he is a judge in Master Chef India, with THE chef Vikas Khanna this is the biryani, which is more famous in north India, Hyderabadi Biryani is the best that comes from the south.

This feels more of a video for Fatima than Ranveer who is the focus of te video and still has his content trimmed. That's just sad that you cut off when Ranveer was explaining all the different rices.

Maybe this is a weird thing, but I always like fellow Asians learning and maintaining knowledge about other Asian cuisines. In a time where there's a lot of divide amongst Asians I feel (racist and otherwise) I think stuff like putting Asian cuisine under a large umbrella helps. Also from guga's video, my condolences on your grandma, Brian. She will be proud of your journey.

This episode is a banger. After watching , I just asked my mom to make some Biryani. I am Immediately going out and buying some fresh chicken right now. Bye 👍😎

He has been the judge of Masterchef India for years now... So man's got some style you know.

Chef Fatima is lovely! Also, congrats chef on officialy making it into internet meme history with the RAID sponsorship 😂

Chef Ranveer brar is just absolutely godly . That's how you make make authentic biriyani , not your regional and foreign malarkey. Biryani , this is how its to be done Indian (Hyderabadi) biriyani is just goated .m you can't even argue .Chef Brian really waiting for your own special biriyani ❤ cooking video. 11:43 BTW you mentioning the casual nature , it's just Ranveers style . This is how he is . What a man he is . He always does this funny and entertaining cooking videos , the dishes might look behemoth and careful to make , but ue does is so perfectly that even a newbie can cook a decent dish . 13:10 In Asian or India in general yes we use big pots , but most household have small or mid sized pots to cook for family, and here he's making for his own, so over crowding justified.

hi, there are different types of biryani you can make. technique of mixing rice without cooking and adding liquid is Moradabadi biryani. It's less spicy then the hyderabadi biryani.

This is the way to make CHICKEN DUM BIRYANI in a very professional way. We indians cook alot of type of biryani's Lucknawi biryani, hyderabadi biryani, achari biryani and lot more, and there is different ways to cook several biryani's. 😊 BTW Chef Ranveer Brar is a very reputed celebrity chef worldwide. Proud of him. 🔥

NOW THAT'S BIRYANI!!!

Ranveer is d man...who knows wht he is doing ...he knows nothing gonna go bad...he is the epitome of confidence

To note not all biriyani is made using basmati rice. In South where the briyani was introduced through the sea route we use different varieties of short grain rice to make briyani which is more aromatic than basmati

About Kewra water there were seem to be a confusion. Ot is a distilled aromatic substance produced distillation of Pandanus flower which is abandunt in tropical areas. But it has a distinct smell which is exclusively used in North Indian cuisine. Probably that's why chef Fatima even never heard about it in US.

9:47 that'd be pulao, not biryani. That technique is specific to pulao if I'm not mistaken, and is one of the key things that differentiates a biryani from a pulao.

Just to put it out, chef Ranveer lived in lucknow, nothing can beat the biryani there, so no matter what anyone points out, he has all the knowledge of biryani

Chef Ranveer has worked in multiple 5 star restaurants in the world, He has cooked for many presidents and other presidents or dignitaries visiting India has learned about cuisines from around the world, their history and origins. He was also a judge at MasterChef India, Hes not just a normal chef but a decorated one with experience and praise. Watch his other videos as well he makes everything more simple so that general public can understand it better can cook the dishes.

A little context on the pot situation - If you notice chef Ranveer used the term "bhuna". It is difficult to give an exact definition but I will try my best. In this technique you purposefully overcrowd your pot (Obviously there is a limit) . As you cook your chicken,lamb or beef etc it releases water so the meat cooks in it's own liquid. Secondly the onions and other spices starts to breakdown without getting too much colour too quickly. This process leads to a better gravy and a enhanced flavour. If you used a bigger pot the liquid would evaporation too quickly.

I LOVE her vocal fry.... when she gets tired of cooking she could go into voice acting NGL!

15:15 Garam Masala, really? Sound's like Chaat Masala, tbh.

The one she is talking about cooking all together with raw rice and mutton or meat is called Pulao in India, specially South India and for that many use short rice which gives a distinct smell of rice. There are multiple versions of Pulao, and infact many restaurants around the world make Pulao and serve it as Biryani.... It feels similar to biryani, but Pulao is similar to process of biryani, but the spices vary. Infact many say Pulao actually was the initial version or form of Biryani which took over during Mugal times. And Pulao world is similar translated to Pilaf. Garam Masala isn't sprinkled on everything like fruit. It's CHAAT MASAALA which got the Tang because of Aamchur powder(Dried Mango Powder).. Chaat Masala and Garam Masala are two different things.

Chef Ranveer is a great chef from Lucknow, India, which is very famous for it's YAQNI biryani. So basically this biryani is more of a Lucknowi pulao and he nailed it as typical Lucknawi style.

Great vid! Nice to finally hear from Fatima! You two are a class act, love the reaction and tips. I live and work in the industry here in Vegas and appreciate any opportunity to learn and hear about you and your guest's experiences. I have worked with Chef Christophe de Lellis and it was intense lol. Literal perfection in everything. Was a great experience, just wish I could work with Hubert Keller also. Working at the MGM Grand I had the honor of meeting Chef Morimoto also. That was awesome! With all due respect to Bobby, he can't step in here and do his "thing" lol. Chef de Lellis especially wouldn't have it

The way she's talking about Garam masala is Mostly crap

Chef Ranveer one of my all time favourite chef ❤ great personality, great human and yeah great Chef😁

Loved Fatima as a guest! Really interesting dish in that it has so many variations in ingredients and technique

That Biryani looks awesome! Hope I could eat some too

"the rice has to be from Pakistan..." WTF?????? India is the most famous rice exporter in the world. India's Basmati export is more than Pakistan's GDP and it is the best long grain sweet smelling rice, used to cook Biriyani.

When you want to say pakistani or Bangladeshi food, you basically say indian food.

Basmati rice from India... large quantity & Best quality of the world. Our North indian territory is hub of Basmati rice

Hi, the dish Fatima referred to where you use raw rice and cook everything is called Yakhni Pulao. There the meat is cooked partially and you make a stock (yakhni) and then cook the partially cooked meat and raw rice together using the stock as the cooking liquid. It is much more difficult and subtle than biriyani. On the other hand, Joshua did what is known as "Kachchi biriyani" where the word "kachchi" means "raw" and it is called so because you use raw meat and partly cooked rice. The one in this video is a mix of these two techniques. Moreover, if you are using coriander leaves and mint leaves in your biriyani, it is Hyderabadi style biriyani. Here the flavours are much more bold. There is another very popular style called Awadhi/Lucknowi biriyani which is way more subtle. In other words it feels and tastes more refined. There instead of coriander and mint we use kewra water and mitha ittar (a food essense) for the aroma and some of the spices are different. A variation of the Awadhi biriyani is the Calcutta biriyani which contains potato and is lighter. This is, in a nutshell, the main variations of the three most popular biriyanis of India. And one more thing, in all these three biriyanis tomato is NEVER used.

chef Ranveer is right that Basmati is not the best or only rice for Biryani. it is the most commonly used because it leads to the most visually aesthetic biryani. In Pakistan, over 90% of the biryani is made using basmati rice, but the remaining 10% or so are what we call the purists. They do not compromise on the taste of biryani for the sake of an Instagram-worthy plate of biryani and use Sella rice. Having both I can attest to the statement that Sella makes for better tasting biryani because the flavor of the rice does not conflict with the flavor of biryani masala. But that basmati rice does make for a better looking biryani. You're free to choose your priority.

Indian here. Searing meat is not really a thing in South Asia. In biriyani it's not really required to have colour on the meat from searing because the colour comes the spices. This is where it's different from what most western chefs do.

my favorite vids are when you react to amazing chefs. I appreciate your appreciation of great people doing great things

Difficulty of Biriyani is relative. If you are cooking for 2 persons it is a difficult dish. Now if you are cooking a feast for 200 people it suddenly becomes the easiest dish out there. It is very easy to scale up. The larger you batch the cheaper individual portion becomes. That's why it is most ordered dish in india. In 2022 Indians ordered 2 biriyanis every second. That's how popular it is.

Fatima has no more room for learning. Her education has stopped I guess 😅

Naturally Pakistani would never truly like an Indian’s work!

If you eat biriyani traditional then you eat it with your hands and you feel the whole spice before it goes into your mouth try eating with your hands it’s very beautiful way of eating and your more conscious and connected to your food

Great video, looking forward to your own Biryani video eagerly. About using whole spices while boiling the rice, you can put those spices in a cloth bag and boil it along with the rice. When it's cooked you can remove the cloth bag and don't have pick out every cardamom pods!!!!

there must be over 1 billion ways of doing Bryani with India being the biggest nation on the face of this planet!!!

Chef Ranveer Brar released an egg fried rice video a few days ago. There's no subtitles so I don't know what he's saying but it looks quite interesting.

Fatima's video was great. So was Ranbir's. Fatima explained every step but Ranbir didn't because they were speaking to two different audiences.

Sign of a good biryani is how well the rice is separate. For the Kacha Biryani(Biryani cooked with raw meat), which i believe to be the best type of Biryani. We would need to Brine the chicken in salt water with cinnamon and/or cumin and/or pepper. Brine it for 4-6 hours and marinate the chicken for atleast 1-2 hours before cooking with yogurd, masala, caramelized onions, corriander, mint, oil, chilli powder and salt. drop pre-soaked rice in boiling water for exactly 4 minutes. And then layer the chicken and then rice and make the vessel air tight, keep it on high for 10 minutes and then on the minimum+ heat for 30-35 minutes.

I am a bit late here and someone might have commented on this already though I couldn't find any. "Sela" rice is parboiled rice and can be from the Basmati variety too. In fact, from the video it does look like parboiled Basmati rice. The advantage of using "Sela" Basmati over using "raw" Basmati rice is that Sela cooks nicely as separate grains, whereas you have to be extra cautious to get the same grainy but well cooked texture from raw Basmati, which will turn squishy if you overcook it.

I knew for a fact that Fatima would not like this Biryani. Frankly her Biryani was not that great!!

Biryani could have originated from Persia or parts, but Dum Biryani originated in Hyderabad, India which is the home for the world's best Biryani.

Why Basmati Rice 'from Pakistan'? 'And it has to be long grained' ! How many types of Basmati Rice are there? Please enlighten me.

India already have tons aged long rice brands

I have a bag of Zebra rice, and it was totally worth the $9. I bought it because of the cloth bag. Never knew it was this popular.

Ranvir's measurements r easy to follow so r his " Do's and don't's"😊 thanks to him ,my " Kaaju katli" cashew bar came out so very well.❤

Check out chef Keith Sarasin. He is quite knowledgeable when it come to Indian cuisine.

Can’t wait!!!

Definitely try Jeeraga Samba rice for biryani; they make it in south India, imo, it tastes brilliant in Biryanis (Thalapakkattu/Ambur/Donne Biryani etc.) The milk he added is used as a technique in Kolkata Biryani, softens the flavors

Not so sure about Pakistani basmati, but indian is better ... Cause we have a variety of that

Saffron is much cheaper in India as we have domestic production in Kashmir. I guess that's why he's using real saffron

Just in case you don't know, he has hosted three seasons of MasterChef India as a judge

In Kerala ( a south indian state) every 1/5 (of kerala) has its own biriyani.

He is Also one of the three Judges in MasterChef India

The best Indian celebrity chef, along side Chef Khanna 2 of the best chefs from India.

He made regional biriyani, every region has its own flavour. Like from pakistan to indian to bangladesh.

9:48 That's pulao, not Biriyani. In Biriyani, the rice is always cooked separately.

Biriyani originated in Hyderabad and the original varieties of biryani are in South Indian ... Because of preparation ... In north India it is mostly biriyani is less spicy ..

Hey chef, you may check out Tawa Chicken video of Ranveer Brar. There he gives a detailed overview of Indian spices.

I always follow ranveer brar's recipes.. Never failed

best indian chef and chef buddies reviewing this will be good

7:04 that's not quite why it's called student biryani. Student biryani was the name of a specific cafe which started out as a food cart called near the University of karachi in the late int the late 1960's to early 70's which is now a huge chain in Pakistan. When i first started uni in 2011, i think it was 90 rupees per plate (~$1.50 at the time).