Pro Chef Reacts.. To How A REAL Chicken Biryani is MADE!

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Today we are going to see how Your Food Lab (Chef Sanjyot Keer) makes his Chicken Dum Biryani! This looks like a delicious recipe and one that I would love to make!
Also here is the book that I recommend in the video.
‪@epicurious‬ The WORST Biryani video!! • Pro Chef Reacts... To ...
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My Cooking Course: james-makinson-s-school.teach...
‪@YourFoodLab‬ video: • Chicken Dum Biryani Re...
‪@RanveerBrar‬ AMAZING Biryani: • Chef James Reviews.. C...
‪@JoshuaWeissman‬ Good Biryani: • Pro Chef Reacts... To ...
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8 июл 2023

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Комментарии : 1,9 тыс.

@ChefJamesMakinson 11 месяцев назад

This video was a pleasure to review! Be sure to Subscribe and check out our other Biryani reviews! The WORST Biryani Ever!! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RrjEtmeby64.html

@MattRoadhouse 11 месяцев назад

Many thanks! Was a great video

@danusdragonfly6640 11 месяцев назад

You definitely should make the knife videos you talked about!

@rinkumultani6515 11 месяцев назад

we dont put onions in any cold oil cos they will smell oil after words

@Eren-da-Jaeger 11 месяцев назад

We have both curd and yogurt, the ingredient is same, which is milk, you can choose whether you want full cream or skimmed so as to get corresponding curd or Yogurt texture. The method of preparation is what differs for Yogurt and curd. One is made Using lemon or similar acidic substance, another is made using left over bit from first. Thus the primary bacteria's are different but the overall effect on human body and use in cuisine are same. One thing to note is that due to the diff in majority bacteria in curd, it can seem sweet or sour more so than Yogurt (in terms of range of sweetness and sourness)

@kumarsavalani5339 11 месяцев назад

I make Kachhi biryani (meat and rice) rice is washed thoroughly. water boiled with all the spices pour the boiling water over the rice and let it sit 2-3hrs without cover. the rice is cooked 30% Then rub ghee on the base and side of the pot, add marinated chicken cover with the rice onions etc id add 4tbsp of water and butter on top seal it. Cook on high flame for 10mins further 5 mins on low heat then goes into preheated oven for35- 40 mins @180 degree C. Once is out of the oven let it sit for 10-15 mins before you serve. im a home chef and mastered this after years of failure

@sanchirai797 11 месяцев назад

There are two basic ways of making Biryani. Kachi Biryani is when you use raw meat and cook it with rice (like Joshua did) … and pakki biryani is when you cook the meat first. If you notice Sanjyot from YFL clearly says at the beginning of this video that he is making a pakki style biryani. Kachi in Hindi means raw and pakki means cooked. It’s a lot easier to make pakki biryani at home because you have more control over how much your meat is cooked. Making a Kachi style Biryani requires a bit more skill. Also, every region in India has its own version of how they make Biryani’. It can differ in its ingredients and style of cooking. But the two most popular and well known styles are the Hyderabadi (from Hyderabad) style of making Biryani and the Lucknowi (from Lucknow) style or making biryani. The Calcutta style of making Biryani is closer to the Lucknowi tradition. There are of course other styles of making Biryani in the South of India as well for eg the ‘Ambur Biryani’ are very different in its taste and ingredients used.

@hijibiji1998 11 месяцев назад

Chef James needs to see this comment. Also wants him to review Lacknow/Kolkata yakhni biryani.

@ChefJamesMakinson 11 месяцев назад

Thank you for the explanation! I wish Indian cuisine was more well known.

@recipesandsongs8050 11 месяцев назад

I made kolkata biryani for my customers. I'm from kolkata. I've had biryanis from all over India. Kolkata biryani is a lot like Hyderabad biryani, but better.

@sandeepsandy1679 11 месяцев назад

@@recipesandsongs8050 oh stfu Hyderabadi biryani is the best don't compare it with the shit Kolkata biryani

@TechLight 11 месяцев назад

@@recipesandsongs8050 ohh hell nah Hyderabadi biryani curb stomps Kolkata biryani

@BakaKageyamaBaka 11 месяцев назад

I couldn't even make instant ramen properly. And then I stumbled upon Sanjyot Keer's videos during the pandemic. Next thing I know, I am cooking like a pro. His instructions and recipes are so on-point!

@ChefJamesMakinson 11 месяцев назад

😉

@UpliftU1 5 месяцев назад

He tells what mistakes you could make that's why his recipes are the best

@prithvirajjadhav5500 3 месяца назад

@ChefJamesMakinson Bro if you want to learn about classic dish with extra touch always watch "Ranveer Brar" he's amazing master and his knowledge about history of food always shocked me ☺️

@AnkitaNallana 6 месяцев назад

Curd, or Indian Yogurt, is different from the Yogurt that you typically get in western grocery stores. Yogurt is "man-made" in the sense that it is specifically formulated/manufactures. Curd is made by curdling milk. Most homes in india prepare their own curd by heating the milk and adding some curd (from another batch) to it and keeping it aside overnight. Curd and yogurt have different tastes and texture but can be usually substituted for each other. You can find curd at most indian grocery stores!

@burgerbobbelcher 5 месяцев назад

What we call 'curd' in India is actually just regular yogurt. Where you get the bacterial culture from is irrelevant. What other countries call curd is what happens when it curdles, for example, during the cheesemaking process. They're fundamentally different things. In other words, we are using the word 'curd' incorrectly.

@NoNameOrLife 5 месяцев назад

@@burgerbobbelcher meh a lot of terms used incorrectly for a long time does basically make em right language is a human concept so it works even if its wrong

@burgerbobbelcher 5 месяцев назад

@@NoNameOrLife "It's a human concept so it works even if it's wrong". If we can't agree on what words mean, we can't communicate. The decent thing to do is admit we use it incorrectly, instead of telling everyone indian curd is special. It isn't. It's just yogurt.

@NoNameOrLife 5 месяцев назад

@@burgerbobbelcher no1 is saying its special its fucking yogurt every1 knows but i dont think you get how languages formed lol its like how many people use "hard" in place of difficult now in some dictionaries it has changed to mean basically difficult idk why u getting so triggered by me saying facts , and it is because everyone agrees on it in india it works u get it?

@burgerbobbelcher 5 месяцев назад

@@NoNameOrLife You don't get to just live with your own personal definitions for words in a language you did not invent. Follow the rules or call it dahi, you sound like a moron.

@edjarrett3164 11 месяцев назад

The comments are just as amazing as the video. I love how the community expresses their preferences and explains the regional differences. Very few vlogs get this level of detailed return on something that is labor intensive, but cooking to different standards. Kinda of like paella. Nice work James and Sanjyot.

@ChefJamesMakinson 11 месяцев назад

Thank you very much! :) I will like to met Sanjyot.

@sakuradey6271 11 месяцев назад

@@ChefJamesMakinson Yes, pls do a colab with Sanjyot. I always prefer his recipes over others when it comes to North Indian cusine.

@parker4406 11 месяцев назад

Well the spanish version of Pilaf is Paella, and the Indian version of Pilaf is Pulao (which also has its own regional varieties)

@alexanderammerl2404 11 месяцев назад

These indian cooking guys are really legit! I dont know the names but they make great food and are very educational. I want to try a butter chicken soon and will use their recipe;)

@ChefJamesMakinson 11 месяцев назад

I hope you enjoy it!

@Hwoman1123 11 месяцев назад

@@saareekaas8791yeah Sanjoy Keer, Ajay Chopra, Kunal Kapur, Ranveer Brar, Sajeev Kapoor .. inspiring people

@priayankreddy 11 месяцев назад

If u can suggest don't show Indian food u can cook ur own style ... That's Indian style follow it ass

@rohanpawar2305 11 месяцев назад

He's channel name is your food lab ❤

@yj9032 11 месяцев назад

@@Hwoman1123 all the people you named are punjabis. Don’t be surprised if your “Indian food” is just Punjabi food.

@u140550 11 месяцев назад

As someone who’s done film class/classes, I seriously love how he filmed it!!! So many good shots like the ecu with a simple panning. It really gives a lot of yearning to want to eat his food!!

@rashmi7288 11 месяцев назад

Agree! Yourfoodlab has really great videography and the channel is pretty popular in India

@sinistersingh1168 11 месяцев назад

The smile while saying "lots of spices" i love it😂😂 He respects the chicken biryani✌️✌️😎😎

@ChefJamesMakinson 11 месяцев назад

thank you!

@mediaphile 11 месяцев назад

I don't know if anyone has mentioned this but I would bet that the reason the onions are sliced across the grain and not pole to pole is so more cells are cut open which will allow more moisture to easily escape during frying, which should result in a more crispy texture more quickly.

@ChefJamesMakinson 11 месяцев назад

it could be!

@karan3534 11 месяцев назад

One chef complimenting another chefs work. This is heaven 😍😍 i like how you’re giving more detailed tips on his steps.

@ChefJamesMakinson 11 месяцев назад

Thank you so much 😃

@suruk2688 11 месяцев назад

He's literally the best chef who makes restaurant quality even tastier version of food for homecooks like us to savour that at home❤

@ChefJamesMakinson 11 месяцев назад

I can easily see that! he explains really well!

@sayanmandal1289 11 месяцев назад

Joshua's one is called Kachhi biriyani (means raw biriyani ) and at the start of this video he mentioned Pakki biriyani (means cooked) . And if anyone wondering what is the correct recipe of Biriyani. Let me tell you there's no such a recipe bc different cities or parts have different style of biriyani even it's different from household to household ( the way of making, briyani masala, meats everything is different) . The famous biriyanis Haydrabadi(chicken /vegetarian), Kolkata/Bengali must have poteto (beef/srimp/chicken/mutton), lakhnow (mutton/chicken) , African style which is mush more simple , Bangladeshi style, Pakistani style.

@ChefJamesMakinson 11 месяцев назад

I need to write this down! :)

@tat6379 11 месяцев назад

Bruh, If you are bengali and not ever tried pork biryani then you are missing something really big.

@Tenisinspector8341 11 месяцев назад

@@tat6379yup, missing out on those massive cancer cells /s

@Priyajit_Ghosh 11 месяцев назад

@@tat6379 I am missing something really big

@waleedabdullahkhan5706 11 месяцев назад

True brother

@hamzah5643 10 месяцев назад

when u eat biryani, u feel like the richest person in the world

@RKNancy 11 месяцев назад

It's always the biryani dishes that summon me here on the drop of a hat.

@HoshikoStarz 11 месяцев назад

Biryani is nice

@ChefJamesMakinson 11 месяцев назад

haha 😂 I hope you enjoy this one!

@arjumandvillagecooking 11 месяцев назад

Ri8😅

@visible-xk9cq 3 дня назад

Somtime try veg biryani too @@ChefJamesMakinson

@feralgrandad4429 11 месяцев назад

Ive always thought that Biryani and Paella have something in common. You can get an "Okay" one anywhere. But a really really good one is a joy when you do find a place that does it well. This could well be the best Biryani video youve reviewed 🙂

@ChefJamesMakinson 11 месяцев назад

Very true! but Chef Ranveer is still the king! :)

@Enthusiastic-Trainspotter-BNE 11 месяцев назад

@@ChefJamesMakinsonKing of flavor? 😂😂

@parker4406 11 месяцев назад

Well pulav and paella are literally the same concept dish with different ingredients and it is widely eaten in India including Chicken pulao

@Aghori-3 8 месяцев назад

If you are talking about Pulav then taste wise its a lot different than a Biriyani

@dsbbcc 11 месяцев назад

YFL has been a significant source of inspiration for my cooking journey. I've discovered numerous recipes on the YFL RU-vid channel that I've tried and enjoyed. One standout example is Chef Sanjyot's dal Pakwan, which I made for Diwali. It turned out exactly as he demonstrated, and my family and friends were thrilled with the results. Even though I am a vegetarian, I still find immense value in following YFL. I simply skip over the non-vegetarian recipes. On one occasion, I substituted chicken with potatoes in a recipe, following Chef Sanjyot's instructions, and it turned out incredibly delicious.❤ Furthermore, I love watching YFL videos on a big screen to fully appreciate the captivating visuals. Even my non-Indian husband enjoys these videos and finds inspiration to cook and surprise me with his creations. It's a heartwarming experience ❤️.

@ChefJamesMakinson 11 месяцев назад

😉

@tanyasharma778 8 месяцев назад

He is one of the best Indian Chefs on RU-vid. Every recipe shared by him is close to Perfection. ❤

@FreqBand 11 месяцев назад

Pre-soaking rice: I have a theory as to why it is traditional. Since it speeds-up the cooking, it needs to be on the fire for less time. Historically, this saves the amount of wood used to fuel a wood burning stove/oven.

@UtkarshMSharma 11 месяцев назад

And you get rid of excess starch too which leads to fluffier and separate grains

@dikshitasur5365 11 месяцев назад

We pre soak the rice for another reason…the grain is longer and ideal for basmati rice cooking. It also cooks faster yes. You have to be very careful with the texture and how it looks. Timing is essential with basmati rice

@dennisalmeida3152 11 месяцев назад

Briyani, is cooked in very different ways, as per the state in which it is cooked. Hyderabad briyani is very different from Calcutta. So basically, every state as a different way of cooking with different masalas, so the taste differs very much.

@ributsuria 11 месяцев назад

12:40 Usually the Dahi or Indian milk curd is used. It is traditionally made with gently~boiled full cream milk that is cooled and set at lukewarm temperature and curdled using lemon juice and whole chilli peppers with their stalks on , as a sort of enzyme starter. It will be left alone covered for at least 12 hrs to mature. This will give you a starter curd or jaman to make the actual Dahi. There are recipes you could find online. You can use Greek yogurt that had been whisked to consistency but the taste is slightly different and its more sharp than dahi.

@user-tf7my2jk3v 10 месяцев назад

Man you clearly don't know what curd is 💀 you literally explained paneer

@soumyadipmukherjee6627 10 месяцев назад

Bro paneer and curd is different bro 😂

@user-tf7my2jk3v 10 месяцев назад

@@soumyadipmukherjee6627 yeah dude 🤣

@sudemglaibasumatary6050 8 месяцев назад

@@user-tf7my2jk3v I was about to comment same thing too 🤣

@aaykay4060 7 месяцев назад

@@soumyadipmukherjee6627 paneer is literally called milk curds in English. Different from what Indians call curd (yoghurt, dahi). So technically paneer is milk curds (curdled milk). He’s not wrong. Neither are you.

@ryanodriscoll 11 месяцев назад

I have always put potatoes into curries. It's fine to not use them (and use slightly less spicing accordingly) but they will absorb flavour as well as bringing a new texture to the dish. They also act as a great thickener as they break up and the starches mingle with the dish. Personally I use fresh potatoes that are nice and powdery (in the UK King Edward's or Maris Pipers), they should be very wet when chopping. A waxy potato won't bring the same thing to the party and won't break up the same way. You can keep the skins on if you want. It's a bonus nutrition and texture. But I think it's a preference thing.

@Sr19769p 11 месяцев назад

Hi @ryanodriscill. I'm 100% with you on that! 👍

@abmitboz 11 месяцев назад

Then you visit Bengal... Kolkata to be specific you will find potatoes in everything even in our Biryani....look for Kolkata style biryani in RU-vid

@aviewer666 11 месяцев назад

Different state in India has their take on biryani which is slightly different from each other. Adding raw chicken at bottom is usually seen in Hyderabadi style biryani and its spicy 🌶️(One of the best biryani).In west Bengal (East india) it’s a lighter biryani where chicken is already cooked and they distinctly add potatoes. In south (Tamil nadu) you will find a different style where they cook chicken and rice together and they also use tomatoes.Their are also other variants of biryani .

@ChefJamesMakinson 11 месяцев назад

Interesting!

@salempasangasp 11 месяцев назад

@@ChefJamesMakinson fun fact there's a briyani variety made using yam too it's called kappa briyani found in the state of Kerala. Probably it's the only briyani where the main ingredient isn't rice. Also briyani is made using raw jackfruit too to imitate the texture of meat. Chettinad cuisine is famous for these "meat like" But veg dishes something like the impossible burger or what not. There are recipes using banana flower to make a veg version of fish gravy, raw plantain to imitate the fish fry, jackfruir curry to imitate the mutton curry. If you taste those side by side you'd wonder which one is actually the meat dish.

@nihaal4763 11 месяцев назад

@@salempasangasp interestingly Kappa biriyani uses the bones rather than the meet 😂 Kappa biriyani also called ellum kappayum literally translates to bones and tapioca.

@saswatisanyal5504 11 месяцев назад

@@ChefJamesMakinson For a West Bengal/Kolkata biriyani just review Bong Eats channel, that’s the most authentic recipe on the internet. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SbWGXcZTYzg.html

@sbslm1 11 месяцев назад

have you tried Malabari dum Biriyani?

@JayKughan 11 месяцев назад

Cooking the chicken separately or together with the rice are both acceptable methods & both traditional in their own right. I don't know about India, but coming from an Indian family in Malaysia, you'll find both methods within the same household. Sometimes, it's just a matter of what you feel like doing & sometimes it may be a matter of time management; in which case, layering & cooking it together in a rice cooker would be more convenient. Even then, the spice blend, techniques & processes differ from my grandmother, mom, aunts & how he's done it in this video. I like this guy's spice blend & rice cooking technique. You also have to take into consideration that as Indians, it's normal to have family members & friends who are vegetarians. Therefore, cooking the biryani rice separately would generally be more accommodating. Indian restaurants here typically do this to accommodate for the varying clientele. Beside which, washing & presoaking the rice also reduces the arson levels found in rice. It never comes up in these Indian cooking videos, but Indians consume just as much parboiled rice as basmati rice ..or maybe that's just a Malaysian Indian thing. I'm not sure. So yea, besides washing + soaking, precooking the rice in a full pot of water for around 10 minutes, followed by discard the water will further reduces the arson content. Once done, then add the right amount of water needed to cook the rice through / 90% in the case of this video. 🍻

@ChefJamesMakinson 11 месяцев назад

Thank you for the explanations!

@visible-xk9cq 3 дня назад

Its good comment and right. You can say that cuz you link with us other wise not essay to know many things. We maximum cock biryani (meat) and tahri( veg) for time management specially students thy don't have much time. So thy can not cock like that every day. Simple - put tadka (oniom garlic green chili some spices 2 minutes later vegetables or spices mix meat cock them 80/90 %medium then add old rice or soked rice one pressure cooker ceety. If add veg its need less time then meat also texty too.

@UntarWow 10 месяцев назад

This bro is an artist with his video presentation. His kitchen implements are beautiful too. Was so relaxing to watch him cook. Thanks for video review James.

@thefastelephant94 8 месяцев назад

I watch most of your reaction videos and they too are quite enlightening. Just a quick side note, I've tried the same dishes but from multiple chef's like chefs Raveer, Vikas, Kunal and Sanjyot. And besides myself, even the family members and friends or guests that have eaten the meals I've cooked by replicating the same methods and instructions, Sanjyot Keer's YFL recipes have been the most loved.

@ChefJamesMakinson 8 месяцев назад

I'm glad that you enjoy them!

@akhileshkumbhar6160 11 месяцев назад

Both Yogurt and Curd look similar in appearance, but there’s a distinct difference in their taste, texture as well as preparation. Curd is usually consumed in every Indian household and is made by whisking some old Curd or lemon juice with warm milk. This process of curdling and inducing probiotic bacteria to form Curd. Gives this dairy product a unique taste and texture. On the other hand, Yogurt is prepared by fermenting the milk with artificial acids, which is usually prepared commercially and needs an optimal temperature to get that perfect taste and smooth texture.

@ChefJamesMakinson 11 месяцев назад

Thank you very much for the explanation! :)

@Astavyastataa 11 месяцев назад

I honestly didn’t realize there was a difference and we make dahi basically every other day lol.

@panblurray 11 месяцев назад

to me those are just two types of yogurt. it seems like often in india now the distinction ofteb gets made for a price point (like commercial flavored yogurts or greek yogurt) compared to cheaper curd.

@ecstasycalculus 11 месяцев назад

I have seen a lot of Indians use dried red chilis rather than lemon juice for dahi starter

@Funky_Brother 11 месяцев назад

@@panblurray nah the taste is definitely different. Significantly so. When used for marination and stuff maybe it won't be as different, but the way most Indians eat curd is in salads, or raitas, or just straight up on its own (usually with some salt or sugar tho). And in these scenarios, yogurt and curd taste _very_ different.

@rohankt07 11 месяцев назад

YFL is the best along with Ranveer Brar for Indian food. They give logic and details about the things to be done and I love his cutlery and cleanliness. Awesome guy this Sanjyot. Makes good food.

@ChefJamesMakinson 11 месяцев назад

I fully agree! I wish I could understand everything that they are saying but it is still a pleasure to watch them cook!

@rohitsen2046 11 месяцев назад

@@ChefJamesMakinson don't worry bro we Indian can help you by translating the hindi language or Bengali language to English to help you understand what they are saying 😅

@ChefJamesMakinson 11 месяцев назад

@@rohitsen2046 thank you!

@rohitsen2046 11 месяцев назад

@@ChefJamesMakinson bro when ever you need help to translate we can help you as a friend 😅

@Travel_1212 11 месяцев назад

Difference between curd and yogurt can be seen in the fermentation process. Curd is typically fermented at room temperature for several hours, while yogurt is fermented at a specific temperature range of around 37 to 45°C for several hours. Also the texture and taste of curd and yogurt are different. Curd is thicker and tangier than yogurt, while yogurt is smoother and creamier.

@ChefJamesMakinson 11 месяцев назад

Interesting! I thought it was also different bacteria cultures

@EJF0085 11 месяцев назад

@@ChefJamesMakinson different temperatures will give preferential growth to different bacteria. So that's probably the reason for the temp difference

@visible-xk9cq 3 дня назад

yogurt have sessional there own test to. I think in summer sour and winter sweet i am confused need to eat again 😅

@DavidMFChapman 11 месяцев назад

This looks amazing!! But the video convinces me that I need to go to a good Indian restaurant soon. I have neither the skill nor the patience to create this. Your viewers may cringe when they hear this, but when we go camping there’s a dish we cook in one pot with basmati rice and home-made curry. We call it “biryani” but of course it’s far from it. The point is, a dish that tastes merely OK at home ends up tasting fantastic when camping. I’d love to hear about some simple 5-ingredient dishes to adapt for the camp kitchen

@ChefJamesMakinson 11 месяцев назад

I will keep that in mind! yes you should to out and have some Indian food soon. So should I! haha :)

@satyamARAS 11 месяцев назад

Im afraid if they could give u the same taste and these dishes or any indian dish is not standardized depend on your personal taste and who is chef is , so u can ask then how u want .

@ankitpandey5404 Месяц назад

If you want a simple indian rice dish , try tehri or chicken pulao they are not as complex . Try to find simple versions of it on RU-vid . Don’t be intimidated by the spices you will get them in your nearest supermarket I am sure

@Edward4Plantagenet 8 дней назад

Try - Khichdi खिचड़ी unofficial national dish of India 😂 It would require a pressure cooker, & It's yellow Lentil (Toor Daal or Arhar daal) + rice + onion, chillies, garlic, cumin, Cilantro only Or try pulav ,,

@visible-xk9cq 3 дня назад

Yes tahri is very testy and simple

@emilysort 11 месяцев назад

James and Sanjyot make a powerful educational combo.

@ChefJamesMakinson 11 месяцев назад

I would like to meet him he seems like a really nice guy!

@Enthusiastic-Trainspotter-BNE 11 месяцев назад

@@ChefJamesMakinsonyou really should

@simonwood1260 11 месяцев назад

Great video and I was going to comment on how your videography has noticeably changed over time (for the better). For example, the sifting with the sieve was great artistry. I'm blown away byu the length of the grains of raice. It's nothing like the super market Basmati here in the UK. How does "Le Repertoire De La Cuisine" compare with Larousse Gastronomique? Amazon tells me I bought that book in 2006 for only £40 when my edition is now £160.

@ChefJamesMakinson 11 месяцев назад

Thank you Simon! yes the grains were very long, it's a different type of basmati, I would like to get it! I don't have Larousse Gastronomique so I can't compare. But the new edition of Le Repertoire De La Cuisine has more than 6k or 7k recipes and techniques in it. Short explanations of how to make classic sauces and dishes.

@PAPA.PARDESI 11 месяцев назад

there are different types of basmati rice and with different fragrance.....

@markmallecoccio4521 11 месяцев назад

The fact that you mentioned Le Repetoire de la cuisine (hope I spelled that right!) reminded me that I should recommend a cooking channel: SORTEDfood is a group of guys from the UK that do a lot of different types of cooking. In one series, both chefs and non-chefs tried to cook from the aforementioned French cooking reference. Needless to say, both education and hilarity ensued. You should check them out!

@ChefJamesMakinson 11 месяцев назад

I will have a look at the channel!

@Rockstar-fz8fh 11 месяцев назад

The Biryani made by Joshua is called "Kache Gosht ki Biryani" meaning Raw meat Biryani, which is mainly from state of Hyderabad, were meat is added raw with par cooked rice and the rest of the cooking is done using the moisture of chicken, this method is used to get more flavour of meat into the rice, the other method is widely used all over India were, meat is cooked first and layered and steamed again, their is also Awadhi Biryani from state of Lukhnow, here ver less spices are used and mostly focused on aromatic spices

@jaiku99 11 месяцев назад

The ‘Kachi dum’ or raw seal Biryani done by Joshua is usually done by professional caterers as it’s a bit risky. If you get the rice water ratio wrong or open it at the wrong time you could end up with over cooked rice or worse, under cooked meat. So home cooks prefer to use this ‘Pakki’ dum or cooked seal method

@ChefJamesMakinson 11 месяцев назад

That's one of the reasons why I didn't think it was okay as raw chicken and cook rice are never mixed in the western kitchens that I know of.

@niemandschuldet 11 месяцев назад

This is one of the most beautiful and moving cooking videos (the camera angles and depth of field are great too) I've ever seen. It exudes fragrance, love and taste. Wonderful and simply beautiful. Thanks very much

@davidsawang6784 11 месяцев назад

There are two ways of making Dahi (Indian yogurt), one is to use already set Dahi by scooping up a small amount aside to use it as a 'starter'. The other method was taught to me by my friends mom and she taught me how to 'start' Dahi by scratch. Aunty told us to take the stalk of the chillis and add it into the milk since it would aid in the fermentation process. She specifically used Guntur chillis since she's from a region close by, but Aunty told us that kashmiri, kanthari and byadagi chilli's add great flavour and have the required lactobacilli to ferment it.

@ChefJamesMakinson 11 месяцев назад

Thank you! it is interesting!

@nikitachauhan9976 11 месяцев назад

i hope im not too late to comment and you see this but as you said India has an incredible amount of diversity in terms of cuisine and every region has their own version of biriyani such as lucknowi biryani, hyderabadi biriyani, kolkata biryani etc but as a pro chef i can tell you that in most regions the difference is mostly the spices and ratios but we all mostly cook our chicken/mutton slightly first and then we cook it in dum or without towards the end

@ChefJamesMakinson 11 месяцев назад

😉

@vidanimated6850 4 месяца назад

Shouldn't whether the spices are raw or fried or boiled matter? As in, when the chicken is raw and cooked directly on dum, the spices would impart their raw flavors as opposed to those when they are cooked first.

@shavin18 11 месяцев назад

There are so many versions and methods when making briyani so it's very hard to say which is the right one . My mom uses the raw version and also theres an extra step that she does is to fry the potatoes or any other vegetables if ur making a vegetarian one like soya, carrot etc in ghee separately to give it a better flavour then mix it with the meat which is not common in India. I think it's just an extra step that people do in Mauritius when making briyani.

@visible-xk9cq 3 дня назад

Nothing right or wrong just depends on mode time and sesson. Vegetarian biryani best in winter.

@SarthakRauts 11 месяцев назад

Home cooks usually cook their chicken first, but in restaurants, the chicken is cooked with the rice in a huge "handi", sometimes even restaurants precook their chicken, depending on how the rice is prepared

@ChefJamesMakinson 11 месяцев назад

Very good to know! Thank you!

@rg1283 11 месяцев назад

You are confusing kacchi and pakki styles of biryani cooking, Sarthak

@SarthakRauts 11 месяцев назад

@@rg1283 I wanted to explain it short

@70newlife 11 месяцев назад

Actually lot of restaurants say they are making pakki biryani but if you watch closely and time it you know they are just making a fool of you. They put the chicken in the vessel and then go about watching the boiling rice. By the time they get to actually putting the rice in its 3-4 minutes then what they do is keep the chicken and rice at high flame by the time they put in all the rice ( which is barely cooked to 50% instead of 70% ) at least 5-7 minutes of cooking of chicken has already taken place. Then they keep the lid and cook on high flame for longer time 5 minutes so that's nearly 10-12 minutes of cooking. The purpose of keeping on dum with rice which is relatively dry and meat wet is ensure the moisture and fat of the meat remains inside the meat the flavor compounds dissolved in some of the fat/oil then circulates constantly in the rice without the steam becoming liquid and under pressure this enables the umami flavour compounds of the meat dissolved in fat/oil now carried by relatively dry steam penetrate the rice. This is what proper dum does. If you have too much water or you don't have fire on top of the vessel or don't have a seal to build pressure this process remains still born and you get wet rice without flavor going inside it and heavy gravy in the meat. This is what is happening in most of biryanis now a days including those in hyderabad . Plus chicken is never been a meat for biryani for this reason as it tends to become bone dry and boiled in the actual biryani dum.

@Xanthis001 11 месяцев назад

This is the authentic style to make the biriyani, while chef ranveer goes with the home cooking style. And I gotta tell you that this recipe is very next to perfect and tastes incredibly delicious only thing that can uplift the biriyani is using mutton instead of chicken as the meat

@nazmulbhuiyan1982 6 месяцев назад

There is no authentic style, different regions of South Asia cook it differently. This is what in Bangladesh we call kacchi biryani but we don’t put turmeric, methi, mint, cilantro and then what’s missing are green chilis, mawa, rose water, and kewra water.

@im.shanks 11 месяцев назад

So, two things I had to share: 1) Aloo (Potato) in a biryani, as used here is Kolkatta style of cooking it. It’s more like a filler used as in early times Kolkatta only had more of seafood than chicken produce. You’ll find some reference in one of those Chef.Ranveer Brar’s Biryani Videos. There are different types of Biryanis here in India like Hyderabadi (spicy), Muradabadi (mild) and Luckhnawi to name a few (names based of origin state). 2) Originally/Authentically in a “dum biryani”, chicken is cooked along with layered semi-cooked rice to give it what we call as “dum” or pressure, so its basically pressure cooked biryani in a sense. Now since it takes a lot of timing expertise and skill to do that with proper handi & utensils etc., at home it’s hardly possible to control the cooking therefore we also pre cook our chicken to semi-cooked and then only for the “dum” part (to infuse all flavours into both rice & chicken) we do that cover cooking technique that Chef.Sanjyot Keer is doing here. Both ways you’ll get best results.

@ChefJamesMakinson 11 месяцев назад

Thank you for the expatiations! I would love to learn more about Indian cuisine

@im.shanks 11 месяцев назад

@@ChefJamesMakinson You’re most welcome Chef. Although I did post more details with links of good sources to learn from. But seems that reply has been deleted now.

@ChefJamesMakinson 11 месяцев назад

@@im.shanks I'm sorry I didn't see your other posts sometimes RU-vid automatically deletes posts. other times I can see posts I've been held

@im.shanks 11 месяцев назад

@@ChefJamesMakinson Yeah I couldn’t get through as RU-vid isn’t allowing that comment, so I did drop you the details via email subject “Indian Cuisine References”, if you’d get a chance 😊

@benjaminbouyant2675 11 месяцев назад

Have I mentioned how much I love Biryani? I mean, I love it too much, its a meal when you're struggling, its a meal you have when you want something on the fly or you're celebrating. Can't wait till you try your hand at making some for yourself, its a great meal for the weekends

@ChefJamesMakinson 11 месяцев назад

I think so! haha :)

@ShreyaChoudhary-kd9bx 9 месяцев назад

The main difference between curd and yogurt is the fermentation itself. Curd is made from milk fermented with lactic acid bacteria, whereas yogurt is made from milk fermented milk Lactobacillus bulgaricus and Streptococcus thermophilus. The fermentation process selected actually changes the flavor of your final product.

@aggarwaldipesh 11 месяцев назад

I love how informative your videos are! I had no idea that julienne had a different style of preparation based on the region. Coming on to the questions you asked; yes, curd (dahi) and yogurt are completely different products. Dahi/curd is very easy to make. You have to just curdle your milk (mix a few drops of lemon juice) and let it sit in a warm place for few hours. If you live in a colder climate, you will have to wrap it up in something woollen and keep it warm and give it half a day. Since curd is so easily available in India, you can ask anyone for a spoon of curd, and use that to curdle your milk and make more curd. (if you use lemon drops, you can get a slight lemony aftertaste in your curd, depending upon the amount you used. But save a spoonful of curd from that batch and use that to make your next batch of curd). And about biryani, there are multiple forms of biryani available in India and every one of them has their own unique style of cooking. Generally, atleast in India, biryani is used to refer Hyderabadi biryani, which is by far the most loved here. But I know of atleast six-seven types of biryani's that are famous in India and everyone swears that the one they like is the best. Thank you for another amazing video Chef James!

@ChefJamesMakinson 11 месяцев назад

you are more then welcome! :)

@cyanxDD 11 месяцев назад

Curd is also known as dahi. The main difference between yogurt and curd would be that curd is created by acidic curdling of milk (lemon juice or vinegar) while yogurt is made from a process in which the lactose from milk is turned into lactic acid by different lactose consuming bacteria. Curd is generally used as a starter for yogurt in homemade processes which is very common in India.

@hyper46317 11 месяцев назад

Joshua's method was also correct ,the chicken becomes tender while in the dum(covered fully) it's dum briyani method and YFL method is the common household method👍👍

@ChefJamesMakinson 11 месяцев назад

ahhhh okay! Thank you! Joshua's normally does a very good job!

@Aficionados9 11 месяцев назад

@@ChefJamesMakinson I do find though that the 'dum' method of slow cooking the raw ingredients together adds a completely different flavour to the dish and the potatoes have a hint of caramelized sweetness to them, which cannot be achieved if you fry everything first.

@u140550 11 месяцев назад

This is one of my favorites, it’s so masterfully done. Also in a way he have it a wok bay type of taste with the charcoal. I definitely want to try that, but I need to find a holder or small cup that can handle that heat; and add that taste. This is especially true if you don’t have a gas stove!!

@ChefJamesMakinson 11 месяцев назад

😉

@GomesDavid69 4 месяца назад

Sanjyot Keer's videos are my personal favorite among cooking videos, for so many reasons: The filming is classy - the videos are beautiful, the recipes are very authentic with detailed information about the origins, there's usually multiple variations of each dish with explanations about how they differ, cooking techniques and tips to learn, and the mood is always super fun and energetic. There's always interesting information that you didn't know before, and the food looks sooo yumm that you really feel like cooking these dishes once you've seen the videos! I am not at all surprised that you review his videos - and admire his work.

@ChefJamesMakinson 4 месяца назад

he does do great!

@kirdi6125 5 дней назад

This looks yummy.. wow. Thanks for reviewing this chef.

@shinytan 8 месяцев назад

Curd in India is like a Greek yoghurt.. usually plain without any additional ingredients Yogurt is usually with some other ingredients like blue berries sugar and few other unwanted ingredients

@vvmcmurdo 7 месяцев назад

Not true. Yoghurt and Curd (dahi) have different types of bacteria. The terms are also used interchangeably.

@MicheleMakinson 11 месяцев назад

Wow! That’s gorgeous and looks so good. ❤

@kpatelunus 10 месяцев назад

You can definitely substitute yoghurt for curd. But basically yoghurt in different regions might have different tastes depending upon their source and also it depends a lot on the temperature it is left to set. And also yoghurt taste depends upon its source as the yoghurt from cow milk is slighlty different from the yoghurt from goat milk.

@savagefrieze4675 7 месяцев назад

Meant to thank you again for introducing this chefs work. I’m book marking his channel

@ChefJamesMakinson 7 месяцев назад

I'm so glad to hear that! :)

@affectionatevirgo 11 месяцев назад

This is exactly how my mom cooked Biryani while I was growing up! Additionally she would also add fried cashew nuts along with the onion. However, she would have more layers than this, more like chicken, rice, fried onions and cashews, chicken, rice, fried onions and cashews, etc.

@anonymouslyopinionated656 11 месяцев назад

Curd is just yoghurt, but with a different bacillus, and typically with a huge % of buffalo milk in the base.

@TheRedLaw 11 месяцев назад

the editing of your video is amazing the editor always adds reference imges clips of what you're talking explaining about i really appreciate the effort of the editing.

@ChefJamesMakinson 11 месяцев назад

I appreciate that!

@VasundharaKanjilalROCKS 11 месяцев назад

im always so drawn to your reaction to Indian food its oddly addicting

@ChefJamesMakinson 11 месяцев назад

interesting!

@anilkumarjally5228 11 месяцев назад

@ChefJamesMakinson First of all, I love the way you review the cooking videos with infusion of interesting titbits. I wanted to explain what Kacchi Biryani and Pakki Biryani but I guess many people have already explained in the comments. I would love to see you doing something like "Cuisine of the month" where you explore the different interesting cooking videos corresponding to that cuisine - Indian, Chinese, Italian...you get the drift. Anyways, keep doing what you do...

@ChefJamesMakinson 11 месяцев назад

Great suggestion! and Thank you, I try to add what I can but YFL adds so much useful information that it is not easy!

@adityanair7892 11 месяцев назад

Using raw chicken and cooked are both accepted and are just different methods used in different regions. For example my mother cooks the chicken first but in like Hyderabad biryani which is extremely famous, they add raw chicken, this is also called "Kacchi Biryani" as well, which translates to raw biryani.

@pragawa 6 месяцев назад

This was such a delight to watch! Thanks.

@coolhackerxxx 10 месяцев назад

You’re so calm its really nice to watch your reactions….

@ChefJamesMakinson 10 месяцев назад

😊 thank you

@anootoshsarkar686 11 месяцев назад

12:36 Curd is the very basic form of Curdled milk (hence the name) which is prepared by letting milk curdle in a controlled way using lemon which is naturally acidic. Yoghurt on the other hand is more processed via industrial fermentation to give the curdled milk more texture. Curd can be made at home, but not Yoghurt usually

@ChefJamesMakinson 11 месяцев назад

Thank you!

@Rahul_Singh100 11 месяцев назад

Lol. Curd is never made with lemon. Lemon will turn milk into cheese.

@KolaBang-fy3vq 11 месяцев назад

@@Rahul_Singh100 Lemon is one of the ways to start curd. The other popular way is to use chillies. The third way, which isn't recommended for food safety reasons is a small metal ring. For curd, you add lemon to lukewarm milk. If you add lemon to hot milk it will become cheese.

@panblurray 11 месяцев назад

would be interesting to see what you think of south indian recipes like dosa with sambar and coconut chutney

@ChefJamesMakinson 11 месяцев назад

I will have to see!

@biorig 11 месяцев назад

The original recipes of Briyani is that it is a single vessel dish. Just add raw chicken with the rice and actually, the rice and chicken cook together perfectly, with the chicken influsing its favours into the rice. Pre-cooked chicken does not infuse its favours into the rice as much as cooking it with raw chicken does. Also, in some varieties, the spices are kept so low to allow the meat's favours to come through, especially game or gamey meat like lamb or mutton.

@synystero 10 месяцев назад

The detail about cutting the onions was very interesting! would love to see a video with some cooking niche rules like this and whats the reasoning behind them!

@ChefJamesMakinson 10 месяцев назад

Noted!

@VerhoevenSimon 11 месяцев назад

That looks magnificent, that kitchen must have smelled delicious.

@ChefJamesMakinson 11 месяцев назад

I'm sure it did smell good

@anoopsachdev5772 11 месяцев назад

😮Hyderabad Biryani is cooked with raw chicken & undercooked rice while in Lucknow they make it this way wherein chicken & rice are cooked separately & then assembled to make the final dish. Other regions have different recipes altogether

@ChefJamesMakinson 11 месяцев назад

Very good to know! Thank you!

@savagefrieze4675 8 месяцев назад

Thank you James for your helpful comments! Two questions: 1. If you cook the onion starting with cold oil don’t they absorb more oil than if you put the onions in hot oil? Or does the amount of water in the onion keep the oil from absorbing too much? 2. What type of mint? I’ve got 4 different varieties growing wild in NW Ct USA. The only ingredients I need to purchase to try this recipe are the red and green peppers. Next time I’m in Hartford I’ll pick those up.

@ChefJamesMakinson 8 месяцев назад

They will be more oily afterword's and you have to try them, any time you fry you will be eating some of the oil. www.mahoneyes.com/blog/the-enemies-of-cooking-oil/#:~:text=Water%3A%20Water%20and%20oil%20do,oil%20from%20water%20and%20ice. I wish I had more types then just spearmint! they don't even sell peppermint haha try spearmint with it.

@rohanch07 11 месяцев назад

Natural Pot Set yougurt can be used as replacement for curd. The culture is going to be slightly different than typical Indian curd but flavor and texture is close enough for cooking purpose.

@ME-xh5fw 7 месяцев назад

Hello Chef... I hail from the eastern part of India. My city is Kolkata. I am sharing just a few things about my biriyani saga At home we generally follow only some instructions shared here. We do not use that much coriander. However, potatoes and eggs have a significant role to play in our version of this delicacy. Also, i like to cook in "dada boudi" style. It is a famous restaurant for kolkata style biriyani. It's rich and exudes royal flavours. I use khoa/ mawa (evaporated and unsweetened milk solids) in the process of "dum". A small bowl of warm milk with saffron and my own biriyani masala in it remains there. My masala is slightly different from his masala though. And i love mutton more than chicken. I donot use that much spice in cooking the mutton. Rather it is infused with more delicate flavours and the mutton is rather darker in colour

@nazmulbhuiyan1982 6 месяцев назад

We do same in Dhaka and we never put mint or coriander leaves or any kind of green herbs in our biryani and we also don’t use turmeric and chili powder in our chicken biryani, but we put lots of green chilis at the end. What’s also missing in this are kewra and rose water.

@vikrantkarn007 11 месяцев назад

Both way of making briyani is authentic, when you make it with raw meat it's called `kacchi gosht ki briyani` , another way is to partially cook the meat and then layer it with rice

@ChefJamesMakinson 11 месяцев назад

Ahh Thank you for letting me know! no one explained what it was called. thank you!

@shiwang372 11 месяцев назад

Curd and yogurt are essentially same as both contain mainly lactobacillus but yogurt also has streptococcus strain. But you can always substitute curd with plain unflavored yogurt.

@hellraidart 11 месяцев назад

Again, James pulls out another quality video! Thank you!

@ChefJamesMakinson 11 месяцев назад

Glad you like it!

@nihaal4763 11 месяцев назад

There are N number of varieties of Biriyani across India. Each state has their own different Biriyanis (plural). You'd be surprised to know that Basmati is not the preferred rice variety in many of these styles.

@rohitsen2046 11 месяцев назад

Bro, there are 2 method of biriyani cooking, 1 is kacchi biriyani where kacchi means raw, here the chicken is marinated and kept raw below layered rice to get cooked in pressure, 2nd there is pakki biriyani where pakki means cooked, here the cooked chicken is added to layered rice and kept in dum meaning pressure for lesser time than kacchi biriyani as the chicken is already cooked and the rice is was already 80% cooked, this process is used to infuse the aroma of an aromatic scented liquid called kewra and also to greavy coating on the chicken to become a bit dry😅

@ChefJamesMakinson 11 месяцев назад

Thank you very much! most of Indian cuisine is not as well known as it should be in the west.

@rohitsen2046 11 месяцев назад

@@ChefJamesMakinson bro, i however disagree on that point, it's quite ironically funny 😅, that as an Indian, most of us don't learn the method of cooking our traditional food from our family but from mind-blowing western chef's like you sir 😅 or Gordon Ramsay or Joshua or channels like tasty, infact there is a dish in our Bengali cuisine (me being a Bengali speaking Indian) called kosha mangsho in Bengali whose English translation is kosha meaning thick and mangsho meaning chicken which means it's has a very thick and dry gravy for chicken curry, i learnt to cook it from both Joshua and Gordon's video and thanks to them now i can cook them, later on i saw some Indian Bengali cooking channel like Bongeats who had an improved version of the dish, but for me i for the 1st time i learnt my own traditional dish fro a western chef's 😂

@ChefJamesMakinson 11 месяцев назад

@@rohitsen2046 really?!? I wouldn't have thought that. I know that Gordon is international and almost everybody knows about him but I would have assumed Chef Ranveer and YFL would be more popular

@rohitsen2046 11 месяцев назад

@@ChefJamesMakinson actually the fact is that chef ranveer or yfl or Sanjay thuma or sanjee Kapoor or the Bombay chief ar excellent chief of Indian and non Indian cuisines and their cooking is 100% authentic India cooking but there channel is very underrated in the Indian RU-vid audience cause most of us Indians have a have a deep liking for Chinese cuisine foods or food's like burger pizza or french fries or any type of pasta or may be mishaltat and hence we ingnore out local chef's and get introduced to chef's like gordon or food vloggers like Mark wein, but later on when we move out of our native place and crave for our traditional food, only then we come to admire these gems of ours, but before that, they are totally unknown, any would hardly search how to cook their local food while they are in their native place 😅, thats why bro

@thinh7993 11 месяцев назад

The onion crisps can be make faster if you sun dried the onion by spreading the cut onion into a sheet tray and leave it under the sun with a mesh cover to let it dry and moisture to escape. Also prevent bugs getting into your food. This will prevent oil splash while cooking due to low moisture in the onion. The other way is to use a dehydrator if making commercial scale or in the kitchen

@gethulked101 11 месяцев назад

That tip about removing the ring makes a lot of sense. I'll remember that.

@Zamiroh 11 месяцев назад

Im not a huge fan of indian cuisine, but that looks downright delicious!

@Enthusiastic-Trainspotter-BNE 11 месяцев назад

It sure does!!

@ChefJamesMakinson 11 месяцев назад

it does!

@Enthusiastic-Trainspotter-BNE 11 месяцев назад

@@ChefJamesMakinson 😁

@joannasunday 11 месяцев назад

Chef James I've just ordered Indian food, including chicken biryani, to be delivered. Please forgive me for being so lazy.😂 Edit - it was delicious! Great video, Chef, thank you!

@ChefJamesMakinson 11 месяцев назад

No worries haha

@Sr19769p 11 месяцев назад

Don't worry, @joannasunday. I'm on my day off and about to do the exact same - worst thing is, I'm a professional chef! 😱😂

@joannasunday 11 месяцев назад

@@Sr19769p lol! You deserve a day off with food delivery just like anyone else! Enjoy!

@Sr19769p 11 месяцев назад

@@joannasunday 👍

@mohit13reddy 11 месяцев назад

The biryani shown in the video is most probably Hyderabadi biryani, it was originally made using mutton(goat meat) instead of chicken.

@salempasangasp 11 месяцев назад

15:32 yeah that's a valid way too, FYI india has a thousand different briyani. The state where I come from itself has about 10 prominent types of briyanis. Also an intresting fact is these briyani are the mughlai styled ones. Briyani came way before mughals through arabs in the South. In states like Kerala and Tamilnadu it's made Differently than in North, if you ask a North indian abt TN briyani they'll say that's a pulao but yeah that's briyani and its been made that way for hundreds of years.

@Boiokgogi 11 месяцев назад

it might be more work and take longer to crush the spice instead of using a grinder but it will release way more flavor that way and it make a real difference in the taste at the end

@OneGoodCrusader 11 месяцев назад

Coming from a South Indian, I would not like potatoes in Chicken Biryani and this sophisticated use of spices is pretty rare is common households here and are mostly done in restaurants. In my opinion, they sometimes don't live up to the hype and I am also a believer of less is more. Great video, it definitely looked delicious.

@shashanka-deva 11 месяцев назад

There are several verity of Biriyani present in India. B.T.W they are very reputed chefs in India and the problem with genius chefs is that they often incorporate every style and produce their own version of the dish, but as a layman foodie I like authentic styles. You must come to India to experience the verity.

@ChefJamesMakinson 11 месяцев назад

I agree I do need to visit and try for myself!

@Bean15_ 11 месяцев назад

Been waiting for this one!

@ChefJamesMakinson 11 месяцев назад

Im so glad! :)

@desiredditor 11 месяцев назад

12:40 yougurt and curd have different bacterias you can use both intermixabily while alot of nutritionists claim yougurt is better because it has 2 diferent kinds of bacterias and what matters is the consistency of the curd or yougurt and make sure it is non flavoured

@Beholderost 11 месяцев назад

you know you can do a reaction video on knifes, epecurious has one where they guess expensive or cheap haha

@ChefJamesMakinson 11 месяцев назад

I will have to have a look!

@Mister6 6 месяцев назад

So glad I found your channel. I've befriended a local chef (originally from Croation) who's teaching me better techniques. My joy of cooking for the pleasure of knowing that you made that dish is really coming back after years of it just being "food". Thank you chef!

@Ridharsh 11 месяцев назад

Curd is prepared by fermenting milk with the help of lactic acid bacteria, whereas yoghurt is typically industrially made by fermenting milk with the help of live strains of two bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. They taste very similar and most people use them interchangeably

@shubhamtongaria3294 11 месяцев назад

In Indian cuisine we don't add the next ingredient until the last ingredient gets cooked completely. If you notice in any video whether it's onions or tomatoes or spices we see if the oil is separated or not(indicates that the moisture is extracted and it's cooked) only then we add the next ingredient so cooking chicken first is more common than putting raw chicken first.

@ChefJamesMakinson 11 месяцев назад

interesting!

@rashijaiswal2609 11 месяцев назад

Not necessarily, depends on what the ingredients are...but definitely no one waits until the last ingredient is COMPLETELY cooked. Otherwise by the time next thing cooks, the last one will burn.

@shubhamtongaria3294 11 месяцев назад

@@rashijaiswal2609 in common household kitchen this is how it usually works coz our burners do not get as hot as those of professional kind that's why when we make that base masala gravy like onion tomato gravy all the ingredients gets cooked separately and best indication is look if the oil is getting separate and texture of the gravy becomes more grainy then we can adjust the consistency with water. Only exception to this is pressure pot cooking. Since I am from North India I am more familiar with this kind of cooking i.e. Rajasthani/ Punjabi/ Mughlai style of cooking. Other regions might do things differently so you may be right also. This is how I was taught to cook by my mom and grandma. You may be taught differently.

@alexg6849 11 месяцев назад

I can’t wait to see you reach 1 mil subscribers chef i like the positive energy of your videos.

@ChefJamesMakinson 11 месяцев назад

Thank you so much!! :)

@camjack1221 11 месяцев назад

That description of the Bouquet garni at 20:00 is golden 😆

@ChefJamesMakinson 11 месяцев назад

😂

@nandkuj 11 месяцев назад

The main thing with biryani is that all the ingredients needs to finish cooking at the same time. Depending on what type of protein is used, it may need to cook significantly longer than the rice. Some types of rice also cook fairly quickly. Depending on these factors, one method may be better than the other. It's also a matter of preference as adding partially cooked rice to a partially cooked masala is probably the easiest way to to get a good result.

@_Prince_Of_Darkness 8 месяцев назад

Curd in India is basically yogurt but before excess whey is removed. It is when you would curdle the milk and after it sets up using it just as it is.

@kiritoryu Месяц назад

14:48 in our country we would cook the initial few minutes in high heat then lower the heat and put a flat pan between the flames and the pot

@The-Hungry-Glut 11 месяцев назад

Yoghurt & Curd are basically the same, i normally do it this way, heat full fat milk, boil it let it cool. you will need about 2 & half spoons of readymade yoghurt, to 1ltr of milk { 1spoon for half ltr} or about a chef spoons worth. too much will not set the curd. to little will give you a runny curd. spoon little of the yoghurt in a bowl or vessel your setting the curd, and rub it all around coating the inner surface. then once the milk is room temp {you can easily dip your finger in the milk}. add the remaining 2 spoons of yoghurt, in the milk and whisk the hell out of it for a minute. you need to let the yoghurt dissolve in the milk and get the milk frothy, you can add a pinch of salt if you want optional. pour the milk in the preset bowl coated with the curd & cover it, and wrapping a nice hand towel. you need to wrap around the bowl and leave it on the kitchen counter for 5-6-8 hrs. mostly over night. the next day open and check if the curd has set, by gently shaking the bowl, it should resemble egg custard or crème Brule when shaken, like a fragile jelly. DO not let the curd break when shaking to check if it has set. otherwise the water underneath will rise and the curd will separate. finish the curing process by keeping it in the fridge to harden, and set completely. for few hrs. once you cut open the curd after it has set, please note, it starts releasing water and becomes runny.

@ChefJamesMakinson 11 месяцев назад

Thank you for the explanations!

@dralock1 11 месяцев назад

I like the tip on the smoke in a "well ventilated area" but would also add the same thing for roasting the spices. That smell is very hard to get rid of in a small house and if you notice he is cooking outside. Always roast your spices in a place where the residuals can escape.

@user-od3es9pz8p 11 месяцев назад

India food is not just Butter chicken, Tikka Masala and Biryani. You should check out YFL - Kala Mutton (Black Mutton) - Authentic Indian Maharashtrian Dish from Kolhapur region. It is spicy and Delicious. And you should check few more local Dishes/recipes.

@aishwaryaahirrao 11 месяцев назад

Up!!!!!!

@matvimat 10 месяцев назад

James, I liked your comments and suggestions delivered intermittently. I liked your suggestion of taking off the ring from the finger before cooking. Perfect!

@divyathomas1249 7 месяцев назад

Thanks Chef!! I’m an Indian living in the US and relatively new to cooking. I love biryani but I lament at how I don’t get consistent results each time I make it. Also, it took a lot of failed experiments to learn how ingredients and tools are different in different countries. Also your tips on being organized in the kitchen is a eye opening!! Your comments to the video are extremely helpful and much appreciated. Keep them coming!

@ChefJamesMakinson 7 месяцев назад

Hey! Thank you so much! yes it can be hard to find some ingredients but you shouldn't have much of an issue in the US!

@harshapatnala333 10 месяцев назад

In India we cook the biryani using both the ways. It usually depends on the region but my personal preference is adding cooked rice layer to raw marinated chicken and cooking it on Steam