@@thefamilymealgaming what are you even trying to say? That the name of their business disqualifies them from cooking the dish? What, you think the word “diversity” somehow means they hate tradition? The name doesn’t necessarily tell you anything about their cooking or… much of anything else. It probably just refers to the people who work there.
For those who can't understand what's going on: Level 1 Chef made raw dough pizza Level 2 Chef made your local Italian Pizza Level 3 Chef just made Pineapple Pizza with Broccoli
As an Indian, I’m crying at that freekeh “biryani”. Nobody eats biryani for fibre, it’s made for special occasions, to forget about all the problems in the world and fall into a deep food coma for a few hours. Besides, with all the spices in biryani, you don’t have to worry about hard poo anyway. Even using brown rice is an unforgivable sin.
as a fellow indian whose mom makes the most awesome chicken biryani and mutton biryani it breaks my heart to see a PROFESSIONAL chef use freekeh she has disrespected the indians
I had my doubts about the professional cook when the label said "creator of diversity kitchen" already. This gives me "you either like my food or you are racist" vibes.
Even before I saw the whole video, I knew Rinku was going to nail it, almost. What she made is a Bengali style biryani with potatoes in it. Its specific to the region. We do not put plums, pistachios and almonds in biryani, but maybe cardamom pods, cashews and in some cases raisins. I think she did it for the presentation. The other two were, questionable.
In my opinion she just messed up. Rinku probably knows how to make good biryani the traditional way, but because she was invited to a show she tried to make a "fancy" version of biryani (hence the shrimps, potatoes, plums, etc.). However fancy is worthless if it's wrong!
As a person who loves biryani and lives in India, I could hear my ancestors crying when she used freekeh. Now I understand what Uncle Roger felt when he saw chilli jam in egg fried rice.
She was asked to make it her favorite way. It had nothing to do with wanting to be unique, she just did what tastes best to her. But hey, sounds like you have made the recipe and compared it to chicken feed, so I guess you are the expert.
Being an indian, all of them makes me cry m. You are right uncle roger, the veggies doesn’t go in briyani unless its vegetarian biryani. But none of them layered with mint, corriander. None of them get it right in so many ways😭
N Abt the level 2 chef adding plums it is actually a very good thing as the dried pulm when cooked with biryani gives it a very sweet savory taste and I say this because I have tried it and it is amazing
@@Vesta_the_Lesser That's history for ya. European imperialism left quite the mark around the world for a pretty long time. (Asian imperialism existed too, but wasn't as big of a mark and was very period-specific.) edit: Actually, this would be hilarious even if said by a white person. Because it's said in the context of a comedy skit. But that's just imo.
That is the stupidest statement from him. In India we make rice two ways. For Biryani we boil the rice in the excess water and then drain it. Other times we go the full Asian way. That doesn't mean draining rice is wrong just because you don't do it. Rice can be cooked in different ways.
Uncle Roger since you are just a person reviewing.... just watch a biriyani procedure of cooking by actual Indian chef not some NRI and then you'll be able to review properly tbh everything done by everyone is HAIYYAH
Uncle roger! Palm(apricots )is a common ingredient which is known as alu Bokhara in South Asia. 2. Frying rice is also a common method is west bengal, Bangladesh. So take it easy
As an Indian, I can confirm that Uncle Roger knows his Indian cuisine well, i literally had the same things to say as Uncle Roger when the contestants were making big blunders
@@Slenderkllz the exact origin is unknown, some believe that the modern version was made during mughal rule, some say it was made in hydrabad, some say it came from Arab or persia, or South india. Theres no evidence that it came from Pak or Bangal. So those two are out of question.
@@azazaeldevile2506 Sorry to break it to you but origin of biryani is not unknown. Biryani in its innitial stage was just rice and meat that attackers from afganistan carry with them while they attacked India. Then it came in knowledge of mughals and they ordered there cooks to further refine it and they created biryani after that emperor of lacknow ordered his cooks to further refine it and they came up with pulao that had potato and curd added to it. Then it went further to hydrabad when mughal empire started to weeken and hydrabad had its own nawab.
As an Indian watching Uncle Roger‘s comments, I must say I was super impressed with how much he knows about Biriyanis and Dum cooking. Also, there is no one „type“ of biriyani. The recipes vary from region to region. The one with the potatoes is predominantly in West Bengal and Bangladesh, while raisins are used in the Afghani recipe.
Uncle Roger I am Indian and there is something I would like to say When we Indians are making Biryani we add lot of ingredients especially Vegetables because the meat is not enough to satisfy the entire family's hunger we usually use a lot of potatoes because at the end they have a great texture and it is mushy which gives great feeling while eating biryani
As an Indian who's father spent 4 years perfecting his recipe for actual dum biryani this was traumatizing , the rice was overcooked to mush because when you're placing the final "dum" there isnt supposed to be that much water there its just supposed to be layers of chicken and rice ( I'm talking about the level 2 chef btw the other two aren't even worth mentioning)
I'm a middle-aged white lady, and even I was mortified watching this. The Level 2 cook can improve her technique to make something tasty, though. The other two are abominations.
@@OpGamer-vt3dp well yes they are different but the way she sealed the vessel i assumed she was attempting to make dum biryani and yes in dum when youre taking the biryani out of the vessel the rice and chicken are seperate
11:18 ungle roger as a indian i can promise that rice here looks like that everytime. As you said different culture , different way to cook and that o teri ma ki was epic😂
The beauty of biryani is the variations of it depending on what country/region it's from. Therefore ingredients such as potatoes and plums are acceptable options. However, Lord knows what chef 3 was thinking 🤦🏻♀️ Biryani is a RICE dish. The word itself is derived from the Persian word 'Birinj' meaning 'rice'. Replacing the rice makes it a TOTALLY different dish. That's like saying I'll make a risotto but I'll replace the short grain rice with cous cous 😳
You wouldn't want to eat couscous risotto. You just can't achieve the same texture. And risotto is all about the texture of the painstakingly cooked rice.
Well if you've been seeing recipes online, you'll see how nowadays EVERYTHING gets substituted. For vegans, low-carb, gluten-free, etc. They do cauliflower rice, zucchini spaghetti, and more. And use them for "traditional" dishes. So yes it's nothing new to find something being called a way when it's completely different.
level 2 chef's biriyani was the most authentic biriyani from india (also depends from which part of india the biriyani is from) meanwhile level 1 and 3 just made me cry 😭😭
I saw a ranveer barar in the video, YOU HAVE TO SEE HOW HE COOKS BIRIYANI FIRST AND then cook your beautiful biriyani, you'll never mess with our hearts again
As an indian who eats biriyani bi-weekly ,I am actually offended that the level 3 cook used that "freak of a grain" instead of some nice basmati rice and drained the lamb stock away. That green shit looked like algae on a plate🤮🤮🤮
There are literally thousands of different ways to make biryani because India is such a diverse country. And yet not a single chef got even one right method. The closest was obviously Rinku amd even then her rice was clumpy and gross.
Thousand is a bit too much...a few different methods are there but they differ in ingredients, but main technical difference is only a few ... either you do kacchi or pakki, rest is dum.
@@noxophile8678 in your defense I've definitely had more than "just a few" just from Indian/Pakistani/Bangladeshi/sometimes ME restaurants in Michigan. Mostly in strip malls. No shade, find an unassuming strip mall place where most folks aren't speaking English you're good. Even Wikipedia has easily over a dozen varieties (I got tired of counting) Related news I got Pakistani lamb briyani last weekend at the strip mall restaurant near my brother's house and I'm craving it now. But I'm 45 minutes away and it's nearly 2 AM. Anyway how did they all f up.
@@saby8765 the thing is theres famous briyani and theres different methods of it. You could make a Hilsa Briyani, U could make briyani with most vegs meats shrimps each with few techniques some wkth regional differences
@@jenelaina5665 ugh, why do y'all start 'defending' without understanding the topic. I said, there can be more than "just a few" depending on ingredients, but, cooking methods or techniques are only a few.
Now I truly understand what Uncle Roger goes through whenever someone mess up the egg fried rice. They collectively ruined my favorite Indian dish, I'm sad😭😭😭
Just some self declared professional chef that works on a youtube channel. They often know absolutely nothing, just idiots follow them. Kinda like vice and jamie oliver. I've seen her in other videos and you can just tell by her knife skills that she is NOT a chef, not a professional and certainly hasnt used knives for 15 years. She really is a joke.
In Bangladesh we never drain rice. We keep the whole rice. Also use plum but if you cook for 6 people you have to use not more than 2 plum. Before adding water to the rice we first wash the Chinigura or Kalojira rice then dry the rice again. After that we fry the rice in ghee after that we use masala in it. Then but the water.
Being a Bengali, I'm pretty sure Rinku made the kolkata style biryani with the dried plums and potatoes. I actually cannot have Biryani without potatoes but that's just how I grew up eating it. Hyderabadi biryani is what most non Indians are familiar with. Biryani made in South India too is different. It depends on where it's coming from
There are many styles of Biriyani. No one believes that Kashmiri biriyani is one because it is more sweet with dried fruits. Depends on family recipe and region
As a Bengali who loves Biryani, I was disgusted by the Pro chef's "interpretation" of Biryani. So glad uncle Roger was here to tell everyone how it should be done!
My wife is a bengali. I used to make fun of bengali biryani with potatoes. But now, I fight for my share of potatoes in the biryani. I love them more than the meat.
I think Rinku is was making Bengali style Biryani which mostly has potatoes and is slightly on the sweeter side. This also makes plums or raisins an acceptable ingredient in it.
@@Sikun-cy9xh I am not talking about veg biryani Or something. I am saying that bengalis along with meat also put few small potatoes in the biryani which is delicious. Pulao is vegetarian
@@Sikun-cy9xh If you don't know the types of biryanis made in different states of India with a special technique then just say it dude lmao. Pulao is veg and Meat with Biryani is non veg we just but a few small potatoes.
simple recipe that I use----- (2)get oil hot is pressure cooker then add spices (2) add rice that was washed and add water (3)add meat , close pressure cooker (4) wait till you hear 4 to 5 whistle's of cooker then its done
Been a chef for 20 years, the changing of rice to freekeh is a all to common situation with other ingredients as well,when a chef thinks they are "creative". If you want to be creative, create your own dish, don't change something that is steeped in tradition. I see that nonsense all the time. Keep it up Uncle Roger, you give me hope that one day hacks will retire from the kitchen and open a food truck.
I think variations are fine but most ‘creative’ variations often have no idea or understanding of the baseline 😔. Lol if you change out the staple techniques or ingredients to a traditional dish, it is not a ‘creative variation’...it is a new dish. Lol it has definitely gotten pretty bad though, as someone that grew up on middle eastern food, it still blows my mind how many places I’ve dined at that think tzatziki is somehow an accepted replacement to garlic
Would you consider a deconstruction or improvement of a traditional dish as cultural vandalism? Just curious for a chef's perspective, Gordon Ramsay seems to do it most of the time.
@@henrymiles1020 Gordon Ramsey actually travels around and learns about the culture, people, and their cuisine from their perspective. He does mad respect for nearly all dishes. He sometimes goes questionable off but I think that's due to TV production interference rather than his own personal choice. Also we are not so pretentious to call it cultural vandalism. Don't make it more than it is.
The Indian chef is doing it right using her finger in stirring, that's how they add flavor in their cooking. They put their hands on everything they cook, very Indian way. 👍
Well, I’m Italian, (not Italian-American, Italian-Italian living in north-eastern Italy, Friuli-Venezia Giulia) and I’d try Domino’s pizza, it looks a bit chemical but also one of those things we call “ludre” in dialect here, which means greasy, fat, like junk food but also full of flavour and delicious, like those things you eat once a month, hamburgers, fried chicken etc.
The level 2 chef actually made a slightly different version of biriyani that is pretty common in some parts of India. I learnt the technique to fry the rice from my mother too.
frying rice is something that is quite wrong. sorry to say this but your mother is wrong about it. the REASON being BIRYANI are generally made of BASMATI RICE which are generally long and if you fry it the rice would break as you stir it while frying.
@@sulthanabasheer9441 to avoid the rice to be sticky you need to add lemon juice and oil to water in the which you will cook your rice. Also the water quantity should be more than rice like alot more. This is the only method I have ever heard to cook rice for Biryani.
rinku’s biriyani is actually not wrong. each part of india has its own version of biriyani. rinku is bengali so her biriyani’s from west bengal. as a bangladeshi, we put potatoes with meat :) forgot to mention i was a bangladeshi bengali lol
@@mp80w ok why tf do we care what he likes and he doesn't it is indian food and many indian are vegetarian so obviously they gonna add vegetables in it lol (and i know it a joke don't do that r/wooosh bullshit with me)
Biryani is made differently in different regions of India.. like the Odisha one use rose petals and plums, The kolkata one uses potatoes and the Hyderabadi one is known as Dum biryani.. The Tamil one doesnt use basmati rice instead uses a a rice type known as Seeraga Sambha which to native to Tamil Nadu.. They all are good but the ones is the video are nothing like biryani..
I learned something new about biryani, thanks! We have limited Indian restaurants where I live but I always like the Hyderabad style of biryani with chicken. However, whenever I visit Singapore I always order different types of biryani but I have a preference for chicken biryani and mutton biryani.
@@adilcn1774 he is stating about the signature ones, not the ones commonly done. dindugal biriyani is done is seeraga sambha which some people prefer. most of north TN(chennai)/
As a Bangladeshi here are few things: 1) Toasting the rice is fine. We don't want absolutely soft as normal, cooked rice. This gives a distinctive texture to the biriyani. 2)Adding plums are fine. Although I don't think those plums are what used in biriyanis here. We call it "Alu bukhara". It is similar to chutney and it's tartness goes perfectly with the meat. 3)Potatoes are fine. Peas and carrots are a bit weird. 4)Not all biriyanis are made with Basmati rice, or requires rose water (although used in some special ones). But freekeh really made me and my ancestors cry.
As an Indian I can say that different parts of India have different types of Biryani and yes potato is pretty common in meat biryani with a boiled egg ofc but I never expected Epicurious to make a crap out of biryani. Like in India people fight over different types of biryani but I would have been happy I they did even one style correctly.
Using a large piece of potato is totally fine. The variety of biriyani you get in my city Kolkata is known for always using potato in biriyani. It's what makes Kolkata style biriyani unique. India is super diverse indeed 😊
Rose can be used in biriyani...If you know biryani has many versions....Lucknowi biriyani and Kolkata biriyani ... Their has to be little rose water for the perfect aroma
@@miss55apple do we even need to make it political ? Biryani is a heritage for us as much as you guys. Do remember it was the mughals who first introduced biryani to the Indian subcontinent. Anyway moving away from that, why do you think we don't appreciate our millenia old culture just because we qre Muslims and had a partition, we know our ancestors were Sikhs and Hindus and we are proud of our history, you have no right to criticise us or apply stereotypes. Finally biryani is a centuries old dish that every household on the subcontinent has cooked and it belongs to all of us whether it be muslims or Hindus or Indians or Pakistanis or Bangladeshis or Nepalese. Food has no borders and let's have peace cuz ya know its biryani.
@@miss55appleyou call us low? Your country used to torture the people that now reside in pakistan. We have the right to talk about authentic food and you can do nothing about it. Even so, what is with all this seperation? Why can’t people like you just ignore which country people are from? I only discriminate people that discriminate others and use their nationality as a leverage because they deserve it. You better grow up and stop living in your illusion. The world is changing more and more every day.
The "diversity kitchen" woman... And her "fiber". I've never been so offended in my life as an Indian. And I've had to deal with many racists. Yet seeing her use that weird grain instead of normal fucking rice, hurt more than any racist comment I've seen. Like why the FUCK would you ruin a perfectly good dish like that??
As a Bangladeshi, I can confirm that some Biriyani without potatoes (like Kachchi Biriyani) and any Biriyani without plum is not complete. The trademark rose water smell is what I grew up associating with Biriyani. So Rinku actually did a great job.
Yeah. Rinku's Biriyani is an eastern Version ig. But it looks right enough 😸. But the Western and southern style isbway too different that this. No potatoes, no rose water, no vegitables and actually, in Kerala and all, no Basmati rice either (ik it's shocking). We use some other special rices we call Biriyani Rice. And the cooking is way too different....we actually kinda fry the biriyani a bit first before adding water and cooking it. And the chicken (or whatever using) is deep fried separately in certain variations. And a masala is also made separately and them the stack layer by layer in a big vessel and seal it like Rinku did and then slightly cook it from both top and bottom with almost no fire (using the red hot leftover wood ) There are soo many different styles of biriyani
A couple of things, as an Indian home cook, the professional chef burnt the garam masala and chilli powder. We only bloom whole spices in Oil, never the powdered stuff, The garam masala is always added at the end for the smell and to prevent it from burning. If you guys want to learn some real good biryanis, follow 'Kun Foods', it's a Pakistani channel, but much loved in India as well. Thank me later. Also, Plums are a very common ingredient in biryanis, when made for special occasions. We call it 'Aloo-Bukhara' in the sub-contintent.
I can say as a Pakistani, the level 2 chefs was really good and that’s what my parents biryani is like, the dried plum is an ingredient we use and potato in a meat biryani is good.
As someone from Hyderabad (Biryani OGs), potato and plum is disgusting in biryani. And yes, I am being obnoxious, but that is a Hyderabadi's birthright, lol. 😂
Potatoes in meat Biryani especially with mutton is fricking awesome but plums should not be used. If raisins are added it’s okay, but the potatoes shouldn’t be there in it then. This of course is just my opinion and you’re free to not agree with it lol
As a bengali our biryanis are typically all spice very little sweetness. Having bites of plum in my biryani sounds weird. Potatos are definitely common but you want the rice to carry a lot of the flavor.
You will love Kolkata biriyani.. Potato in biriyani is so good.. you need to try.. bengali people always put potatoes in biriyani.. potato's smooth texture helps to balance the rich flavour of biriyani.. take some biriyani with a small chunk of potato.. and now you are eating most delicious biriyani
As a Bengali, having potatoes is a MUST for biryani especially if it’s chicken or beef biryani. Also, shrimp biryani is actually more common than you think.
Rinku still had problems. Like the plums and the potatoes. In authentic biryani you don't need anything except meat and rice. Because you already have so many spices and the cloves bring a nice aroma to the biryani. I died inside when she put plums and pistachios on the biryani.
It wasn't authentic everything was wrong in it, from pistachio, plum, cucumber outside raita, overcooked rice, frying the rice, potatoes everything was a mess.
Uncle Roger you need to look into potatoes + biryani. It might be an untapped topic for you, and something I just love. God, I miss my mom's cooking a lot.
@@Rahul_Sastry Indian and Chinese really killed it here with their foods. I definitely like most of it especially Indian foods. It's very common to find them anywhere here.
As a South Asian, I would say that except Rinku's, other versions of Biryanis are not Biryanis at all! Stephen's version is the saddest one, and all the tears fall onto that 15-year pro chef Danielle's one! Also she used more potatoes than usual Peas are often used for Pulao/Pilaf rice, but never seen on Biryani; and who use carrots for Biryani?!
@@jonathandcosta6532 nah it was not a proper biryani it was better than others. every single grain of rich should not stick while cooking with basmati.
South Indian here; I differ on how the carrot is used.. In one version my mom used to make, she will add very small diced carrot (almost minced) along with onion and other flavour enhancers while partically cooking the mutton (she mostly did this in mutton biriyani only); You probably wont notice it unless you are looking for it, and these were very good.. and most people in my family loved this version more i believe, including myself.
@@myatking6640 For a good biryani, if anybody wanted a to add vegetables, only pea and potato is highly recommended and nothing else. And lamb biryani is just absolute perfection 👍
Plum (dried) is often used in the Biriyani from Bengals. We call it "Alu Bokhara" in Bangla, and there is nothing wrong to use that in your Biriyani. Regardless, I'm amazed by Uncle Rogers's knowledge on how Biriyani is prepared.
I came here in the middle of the video just to mention that plum is okay. Also in some states of India we do add potatoes. I'm a Bengali and we loooove potatoes in our biriyani! 😍
peas and carrots going in Biryani my worst nightmare and also you can add potatoes with meat but only if the high amount of rice is made for example the ppl who sell Biryani in karachi add potatoes and meat
Everything woke goes broke. And when you have "diversity kitchen" in your title that's pretty woke. Which really didn't surprise me when her dish ended up broke.
If you dare to present this to any south Indian and claim, "Behold, the mighty biriyani!" my dear friend, be prepared to feast on it directly from your face, for it surely doesn't belong on a plate.
