My Mutton Biryani Recipe

[@antiquefuturistic]

At this point Andy knows how to cook every culture’s authentic cuisine.

[@houchi69]

An actual cultured chef in the world.

[@Sora._Cloud]

Uncle Andy!!

[@aisaasvat8791]

I am born in Indian culture. I can tell you...just the onion thing at the begining is proof he knows his indian food.😊

[@h3ro17]

I love how he doesn’t try to ‘modernize’ techniques and ingredients. He gives respect to the origins of a dish. Love it.

[@houchi69]

@@h3ro17 Exactly. He shows respect to the culture and the traditions always.

[@thelungilife6057]

I just like that he acknowledges there are innumerable Biryani recipes. This is a dish best prepared per the eater's preference, that's all.

[@thelungilife6057]

@jabron.destoroyah I love Afghan food - especially their pumpkin dishes - but I do prefer the spicier Hyderabadi version of Biryani. Again, each to their own!

[@divineflu34567]

​​@jabron.destoroyahthey make biryani or pulao because i have seen their dishes they are like pulao

[@cheshirecat7132]

Even during the course of a year each pot of biryani that I make tastes different even though I might be using the same ingredients. Sometimes it might be the cut of meat, or simply how my hand seasoned it. My friends rarely notice the differences, but I do. I’m still trying to determine the secrets of my best in comparison to my second (or third) best. I’ll keep at it ;))

[@arin_p]

As an Indian, I confirm that this mutton biryani recipe is on point and perfect!

[@thesam27hosh]

Not mutton..He mentioned several times It's lamb

[@chetankumar9463]

Mirchi bohot kam dala. Fika bna diya

[@arin_p]

@@chetankumar9463 Unke liye utni hi kaafi hai 😅

[@gurjyotsingh3296]

@@thesam27hoshlamb and mutton is the same thing 🤷‍♂️

[@Doesntmatter1690]

@@gurjyotsingh3296they’re actually not but it’s pretty much the same

[@raheelzahid1]

Boy the home made Biryani’ masala you simply took everything away from haters… some crafty effort to understand and appreciate variety of spices we use in our cooking ..Love from Lahori living in Adelaide.

[@kishiokanbara8435]

Andy is just a gem in our food cc nowadays He just execute every recipe on point

[@lokhtar]

Bro I'm Indian and I'm lazy and yours is definitely wayyyyyyyyyy more authentic than mine. If my mom ever saw this video, she would be ashamed of me. That looks absolutely delicious and it would fit right in a top tier biryani restaurant in India. That saffron is absolutely the master touch...and of course that masala is EXACTLY how my grandma would have done it. Subscribed. I will make this recipe as a surprise birthday gift to my parents!

[@roastedkiwi8394]

@@RoshanAntonyTauro I'm in Melbourne and that's what all the houses smell like!! 🤢🤢🤢🤢🤢🤢🤢🤮

[@adflix424]

@@roastedkiwi8394 keep seething

[@lokhtar]

@@roastedkiwi8394 Well I appreciate you viewing and commenting on a Biryani video, making it more popular, and thereby spreading the message about the delicious smells and tastes of Indian cuisine. Thank you.

[@Sigmargon]

@@RoshanAntonyTauro cry about it

[@TestTubeBaba]

​@@RoshanAntonyTauro Engagement baiting 101

[@ericpettyfishing]

I have cooked in restaurants for 13 years. I think your recipes and more importantly, techniques are some of the best I have learned. It is always a pleasure watching your clips and videos. My cookbook is on the way. Thanks Chef

[@ArpitaMaji-kt9cn]

The authenticity of this man as a cook shows in his respect towards the food itself but also more so its origin, its people and also the culture. It's almost like he is thinking like the people who cook the dish he's cooking at the moment and also the people who will eat it. He really FEELS the food that he's making and he makes it sound so effortless. COz that's that: This man just loves food. And his love is dripping in each of his videos- short or long! I really, really LOVE all of your videos. And being an Indian, when you said this food is supposed to be had by hand and then you also actually took a morsel yourself like that and took the dish to the table minus the cutlery.. You seriously won my heart a little more!!

[@swisski]

I agree with you wholeheartedly. What’s great is that he respects the recipe as well as he knows how by his own research and his heart, and then he read the comments and applies himself to recreating the dish if he needs a second go at it. Very few chefs have this humble attitude towards learning from the people.

[@sabahatthussainn5515]

@@RoshanAntonyTauro😂

[@parv25]

I am a Mauritian and biryani is very famous here because we are mostly of Indian origin.I can say your recipe is awsomly close to ours!

[@hemlatabisnauthsing54]

just need to add the potatoes

[@anonymousguy438]

Here only in Bengali Biriyani we have potatoes ... Rest are just meat and rice

[@jacquesambroise9547]

Rubbish. Everybody cook and eat biryani in Mauritius .Nothing to do with origin

[@tushtushar]

Your attention to detail towards the recipe is astounding. It's not just the ingredients, but the process and timing when to add which ingredients is also spot on.

[@MtnBadger]

Heat diffusers for the gas stoves are available in most any grocery store and Amazon. A trivet to go inside your pressure cooker (it should come with one) and your Dutch oven after you sear your meat will also help keep the meat, etc. off the direct heat of the bottom. Using either diffuser outside and/or a trivet (aluminum for pressure and cast for Dutch cookers) inside are great tools to help ease your cooking chores. 😊

[@thisarfingai]

thank you for this - i was confused.

[@faaizasayed149]

Hi. I think you're well versed in Indian cooking. It looks absolutely yummy. You pronounce the spices and terms so perfectly. Are you sure you aren't a teeny bit Indian 😂. Plz post more Indian dishes. Keep it up. Faaiza Sayed from South Africa.

[@cheshirecat7132]

Thanks for this. I completely forgot about the trivet (morning most recent pressure cooker didn’t come with one). I vaguely recall my late mother having one years ago for her larger pressure cooker which she used almost daily. Maybe mine doesn’t have one since it’s smaller and stainless steel. Until I obtain one I’m going to try a pot cover or some such in there and see how it goes if I’m cooking a low moisture food. Cheers!

[@devikumar2609]

As a biryani lover, I can tell this is the most authentic biryani video from any western chef I’ve ever watched.. Everything was perfectly executed 👏🏻👌🏻👌🏻

[@dawnforjustice]

most authentic??? sach me bhai?? kuch bhi

[@qwjk1]

@@dawnforjustice name another chef outside of asia who has made a better biryani. I'll wait,

[@dawnforjustice]

@@qwjk1 it doesn't matter my friend. If it is not authentic then its not..we should always speak truth.. I can show you tons of foreigner chef who made authentic biryani.

[@qwjk1]

@@dawnforjustice then show??

[@shitaan1984]

How can you call it authentic when you claim to be a biryani lover lol bizarre. For starters you don’t put Kasuri Methi in the biryani massala

[@RiskCapCom]

Hi Andy, you are by far and away one of the most accomplished chefs on KZbin and your style of guiding and cooking is a pleasure to follow. Thank you for taking the time to share these videos with us. It is much appreciated.

[@starstruckbiker4123]

Indian Biryani is all about the authentic original from scratch masala. You have simply nailed it there. As an Indian, I really appreciate it ❤

[@filmyentertainment0]

brother he uses cows meat🙂

[@HachimanYT7]

​mutton is lamb 🐑

[@sagniksingha]

@@filmyentertainment0 suna nahi kya? Lamb hind quarter bola usne. Lamb yaani bhedh. Goat wahan utna nahi milta. Lamb aur Goat ekdum same jaati ke janwar hain. Misinformation spread karke bahut sukh milta hai? Muth marle kabhi ussey zyada sukh milega aur kisika nuksaan bhi nahi hoga.

[@AG-gv9cb]

@@filmyentertainment0 who cares! why force your views on others!

[@yuuboi]

​@@sagniksinghahahaha bruh don't mind them 😂

[@sevrantw8931]

Those freshly cooked purple onions are the key, I’ve made many batches with other onions, packet fried ones and nothing is as good as this method. As an Aussie who’s lived in India for 1.5yrs now I can safely say no matter where you go that nothing gets the locals excited day in and day out like a good mutton biryani and can you blame them!? Thank you for this awesome recipe

[@theswagshow3229]

In all my life, I have never seen a white chef nail Biriyani so perfectly. Andy is truly a versatile chef.

[@ChineseKiwi]

Andy is an ex-professional chef (in a restaurant sense) who worked in high-end restaurants. You can just tell the difference between the ex-pro chefs on KZbin like Andy, Uncle Lau from 'Cook With Lau', Chef Wang Gang and John Kirkwood - aka the chef who has the voice of Winnie the Pooh and ex-pro baker - and everyone else. And their videos are often understated as well, while giving good tips to help you. That passion to share great food and care to make sure it is made right as well! - I recommend those other cooking channels if you don't know of them!

[@ChineseKiwi]

As a Chinese person, some of the best fresh handmade dumplings I have ever had was made from a white guy who actually went to China to learn. Pure skill never has anything to do with skin colour, only passion and care and effort to learn! And Andy has that passion!

[@fatimaboebina]

I appreciate how authentic his dishes are! Thank you for being respectful of the tradition and culture ❤

[@AKbumblebee]

Hi

[@ami1122-A]

This is the best explanation of a biryani recipe i have seen. I don't know how he does it but he seems to understand the art of cooking different cuisines in an authentic way.

[@pandaga1467]

You killed it!!! You've won the hearts of every single Biryani lover.

[@jcss9597]

I absolutely love the fact that you have a whole box of garlic and ginger paste just kept aside, not in a store bought container or anything -- instantly reminded me of my mum's cooking and now I'm tearing up. Thank you for that Andy

[@missvintagedolldollface6543]

So I did do a 24 hr marinade using your recipe only altered the end where I used dough to seal my dutch oven pot and baked it on 425 f for 30 minutes. Rested 20 mins to break off the bread seal and how it went from smelling bread like from the dough seal to a floral fragrance mixed with spices makes u drool. The taste... no words. My son loved it even more than me. I cheated and instead of naan I made Indian fry bread to enjoy with this using our hands traditionally to eat this at family dinner. Thank you for sharing your recipe and making this family dinner unique, fun, and delicious. ❤

[@dhavs8192]

Hands down , you explain techniques and processes like you teach in a culinary school! Keep up the good work andy!

[@earthlylove4]

How does this man manage to nail recipes from so many different culture's cuisines. Every comment section I see has people praising him for the authenticity. It's insane honestly. Hats off to you man

[@elvisjivani4593]

It's the curiosity, the adventerous nature, the virtue of acceptance, his open mindset to accept flavours and food from across the world makes his ability to learn and implement his learnings in the most simple and passionate way... Sharing. Totally agree with what you say that he nearly nails most of these recipes.

[@baishalideb5565]

​@@elvisjivani4593i will add to your list ...he doesn't try to add his own ideas to the recipe ...thats how.

[@Angels-Angels]

I have just ordered your book and I am so excited, can't wait to get it. Your video on the book is the second reason my purchase was made. You are so down to earth and you explain everything and the reasons why you say what you say. It's not US that are the LEGENDs, it's YOU! Please don't ever change your style and I can see another book coming (here's hoping). All the best to you and Babe!

[@kevinsibartie4661]

Great recipe Andy! Our Mauritius version of biryani has chicken, lamb or fish but always includes golden potatoes and sometimes boiled eggs ! It is served with various pickles, a side of carrot/lettuce salad and an ice cold Pepsi!!!

[@seankenneth8622]

Oh cool, I didn’t know Mauritius had their own version of biryani 😁

[@rohancallofduty]

That's same in Kolkata style biriyani, here we too add potato and eggs

[@cheshirecat7132]

I love the carrot lettuce salad and the ice cold Pepsi. I serve up carrot salad or a coleslaw with most dishes as a nice cold taste between hot bites. (I like to serve food heat hot, not lukewarm. I don’t care for gravy to set.)

[@mahbub87hussain]

Biryani is one of my favourite dishes. I could easily eat it everyday. I have to say, this recipe reminds of biryani my mum makes for family gatherings. Practically everything is the same except she uses mutton. Credit to chef Andy. He always respects recipes from different cultures.

[@seanconnery4604]

Hi Andy. I got your book a few weeks ago and i made the chicken version from your book and my family loved it. We love your videos especialy my three boy's aged 10,9 and 6. They like the ones where you say "hey Mitch what you wanna eat".love from Ireland

[@saptarshisanyal]

Notes from an Indian. Absolutely fabulous can't wait to try. My recipe has a few tiny differences. 1. No lamb, only goat but I buy your points because large parts of the west keeps goats as pets. 2. Curd in the marination 3. For those stressed about grinding 15 ingredients, consider Shaan masala (Bombay Biryani is good) by our brothers from Pakistan and they know more about biryani than any other race 4. Put a layer of bay leaves at the bottom before giving the dum 5. Rice, meat, rice, meat, rice is great layering especially if you have 1 kg mutton or more 6. Between each layer, saffron in milk, lemon juice, little salt, little ghee 7. Once you reach the top, dig tunnels to the bottom with chopsticks and pour the gravy from the mutton you've cooked. Once again, absolutely beautiful 😊

[@y2nsamy2nsam3]

Going to try the Shan mix, thanks for your post

[@123ace77]

I'm pretty sure Andy is gonna be teaching grandmas how to cook soon! Fair play for doing your due diligence on each recipe mate

[@saurav0203srivastav]

Using Pressure cooker really "dims" the taste if you know what I mean, thats why the authentic biryani is cooked with "dum" where the meat and the rice is sealed by a pastry in a big container with the lid top of on it, so the whole aroma and taste kinds get intertwined with the rice as well. It makes the taste blooms

[@michaelhawrys9499]

As a chef I would love to see a video tour of the set and all the equipment Andy uses. Especially all of the knives he prefers to use. Thanks for another great video. I need to start watching these after I've eaten so I'm not always hungry after

[@RB-hj7qc]

+1

[@ZeeonAdventure]

Did he say Dum Biryani? If yes, he crafted the art of making a Dum Hyderabadi Biryani! However, the chunks are too big for all of us. We have medium size Biryani cuts. Good one! Hyderabad delivers the World famous Biryani ❤

[@h3ro17]

You do international foods and their respective cultures right, thank you! Love the channel.

[@vifrac4748]

as a Hyderabadi Indian who loves biryani, I'm proud of Andy for authentically and perfectly executing a dish that even many of us Indians struggle to make well. huge props!!

[@Zulu_November]

Just made this biryani from your previous video I can confirm it’s absolutely amazing. Thank you Andy. All the best from UK 🇬🇧

[@Magicofstreets]

good

[@prisfb]

This is always my favorite one and what I love is that Andy always tries to get it as close as possible to the original recipes. This is the best way to honor the world traditional cuisines. Thanks for sharing this recipe, Andy! ❤️❤️

[@gyankoshacademy2284]

Your honorary Indian citizenship accepted. Very well cooked. Love this

[@spectrum1548]

Honorary indian citizenship 😂😂 it's not Indian dish bro

[@troublemakerss]

@@spectrum1548 it is. The biryani in the present form was developed in India.

[@hariprasadreddy108]

​@@spectrum1548its is bro😊

[@PriyaK-cu1fz]

​​@@troublemakerssit's a middle eastern recipe not indian. It's as indian as chicken tikka masala is British

[@Pradeepkumar-wz4ys]

@@PriyaK-cu1fz I've given a reply☝, it goes even for you.. you librandus are literally hilarious 😂😂

[@mrinalkumar7772]

I am a Indian and a biriyani lover. I am sure that's the perfect looking and perfect technique of cooking a mutton biryani. There's lots of videos in KZbin but this seems to be the most authentic one.

[@kyleashwelsh8238]

Waiting on Andy catching and cooking a haggis 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@smaquil11]

Loved the authenticity of your methods and the ingredients. No extras, no over the top 'exotic' stuff, no overtly modern techniques. Simple, traditional methods (just the difference being the equipment being used - induction instead of maybe a woodfire stove or a grinder machine instead of a manual one and so on). The icing on the top, as they say, was when you used the cloth/ towel for Dum which is the age old grandmother style, we have seen our mother/ grandmother using. There are many a modest, simple homemakers sitting far away in their modest wood fire stove equipped kitchens making such a Biriyani for their most special occasion or celebration with the exact same ingredients (or a thing or two lesser which they can't afford - saffron, nutmeg) in the subcontinent, resulting in the exact same recipe which you being you have deliciously churned out. Have just tried putting into words but can't do justice to the joy I felt just watching you cooking this. Thank you..

[@prateekyadav9811]

Nothing more impressive than à person thoroughly skilled in their profession. Andy, you are phenomenal.

[@KingQTR]

Usually we use rose water with the saffron but milk is widely used too. Andy Nails every cultural cuisine good job!!. I just wish that he have made yoghurt mint sauce on the side To cut the heaviness of the spice in the rice

[@zoesam2974]

You know its serious when a chef roast and grinds his home made masala. Absolutely loving it 👍🏼

[@bensanders769]

I just finished making your Chicken Biryani... that went down very well with the people I cooked it for so now I have a new target! Thanks so much for these Andy, they really are great recipes.

[@paulthomas8262]

In India "Mutton" is actually goat. A lot of people don't realise this, becuase they expect it to be an older sheep.

[@AbhiramGurijala]

Yes. In many places in India, goat meat is referred to as mutton. But there are places where sheep meat is also used as mutton.

[@paulthomas8262]

@@AbhiramGurijala whereas lamb, hogget and mutton are ages of sheep in England, Australia and NZ. Very little lamb is consumed in US today compared to past it is very expensive there they but that would have been the same.

[@ssaad550]

Mutton is goat. Sheep is lamb.

[@paulthomas8262]

@@ssaad550 sheep is the animal if lamb is the food. Then lamb is sheep if mutton is goat. However in England, Australia and NZ lamb, hogget and mutton are ages of sheep alive or dead. Lamb under one year, mutton over two years and hogget in between. A baby goat is a kid.

[@ssaad550]

@@paulthomas8262 what a dumb story 😂😂 The animal is sheep. The meat category is lamb. The food is biryani( in this video). What's so difficult to understand 😂😂😂😂

[@chirantanr]

11:38. The towel also soaks in addition moisture in the steam ensuring the rice doesn't get soggy and hence overcooked. Even if you use dough to seal the lid, it's important to put a clean towel on top of the rice.

[@curiousLeafy]

You are one of those few Foreign cook's who actually makes authentic biryani and not just some American version of biryani.

[@abruabe]

100% perfect recipe 😊. .wel done Love from Kerala India

[@krispykruzer]

World Chef, haven’t seen a chef cook so many style in the most authentic recipe ever And do the charcoal on ghee trick in the last 20 min (it will be a riot in your mouth)

[@akshayd211]

Andy, well done mate, that looks sumptuous!!

[@simonwood1260]

That looks so professional Andy. I remember travelling to Bangalore with work and the 5* hotel proudly showing me pizza, pasta and burgers. I think they saw the disappointment in my face. I just said do you have a mutton biryani with garlic naan and no cutlery? BY the time I left Bangalore, I could see the chef preparing a fresh garlic naan the moment I walked in the restaurant. The same thing has happened in Indonesia, VIetnam, Thailand and the Philippines. Nations be so proud of your national dishes!!!

[@diegostraniero5823]

Amazing recipe as always, looks stunning and delicious. If there is one thing I'd recommend is pairing it with raita which is what is traditionally done. Raita is basically a curd dressing/condiment that mellow out the intense spices and works wonderfully with biryani.

[@felipellrocha]

Andy, you do so good with authentic cuisines. I wonder if you could do a Brazilian Couscous! :D

[@RobynChattopadhyay-ng8eh]

You are such an amazing Aussie ambassador on respect and authenticity.

[@adityaruplaha]

Hi Andy! As an Indian, this is almost perfect, except in most preparations it would actually to be preferred to have the bone in.

[@NewtonHamming]

What is the benefit of bone-in?

[@ad_astroturf5037]

More tender meat that doesn't dry out when eaten as leftovers. Also, marrow!@@NewtonHamming

[@sunilnaidu4141]

​@@NewtonHammingBones provide a deeper flavor. Just like how you'd make stock with the bones and not the meat, you'd use bone in meat for most Indian dishes, unless you're cooking a kabab.

[@Rahulchandra95]

​@@NewtonHammingBone marrow makes the flavor more richer

[@jaybarker1549]

Wow! Amazing & incredibly well documented. Thank you Andy, one of the best versions of this dish I’ve seen.

[@tripflipx]

Okay so lemme be honest andy is a man of culture and the way he told the recipe with all the minor details is hands off. This is the way to treat someone’s culture and guess what you killed it buddy. Such a talented person ❤❤❤❤❤

[@ramihaidafy]

Goodness. This brings back childhood memories of Eid. Even though we still have biryani for Eid to this day, the care and attention Andy puts into this dish reminds me of the same care my grandparents would put into it back in the day. What a grand feast it was.

[@rossxjohnson]

Now that's a Biryani.

[@lomitpatel6617]

Andy mate! Excellent recipe! I made this at home and everyone loved it! If I may be a little bold…..add a couple of tablespoons of ghee to the water when boiling the rice and it gets infused with the aroma. I also added a little ghee to the saffron milk. Yum!

[@Zipfei_Kloatscher]

It has the potential of being loved by 1,311,860,2XX+ for sure... 😀👍🏼 Btw: Still waiting for a German "Butterbrot" recipe... 😁😁😁

[@CaesarFernandesMusic]

One of the hardest dishes to cook (can easily fuck it up if every piece of the puzzle is not done right, unlike italian cooking) , and you got it on point!

[@Mo_Ketchups]

I tap out on ANY cooking video where the words “fast, “simple/easy,” or “healthy” are in the title or spoken therein. *Authentic* is critical (& always be ready to source uncommon ingredients) as is taking “time” off the list of concerns. ☝️ ANDY here is only concerned w _authentic results,_ and so the wife & I are TERRRTALLY makin this awesome beast next weekend for the whole ‘fambly’! 😮‍💨🤘 This guy friggin ROOLZ ASS!! 👏👏👏👏😅

[@aryavindbeniwal]

Make sure to have a serving of cold yoghurt with every plate (can add sm salt pepper n mint to it) it kind of balances all the spices … :)

[@rsjaurr]

9:40 You can add very little water to cook the rice so that you don't have to strain out the water. For that you you have to close the lid and cook till 1 whistle of the pressure cooker at high flame. ❤

[@pritamghosh5920]

No... for Biriyani, starch is bad.. hence, strain the rice

[@basilahmedqureshi7005]

As a Pakistani. I am so happy to to see a foreign cook not destroy the art of making biriyani

[@dannyve4982]

Picked up your book, thanks, Legend. The book is fabulously presented. Great job on those involved in putting it together. Cheers! 🇨🇦

[@jackfc5239]

That looks DELICIOUS!! 🤤

[@Faeriedarke]

I think this is my most favourite food ever. I grew up in Durban and was blessed to be able to enjoy the incredible Indian food Durban is famous for, shopping at the most amazing spice markets and soaking up the multicultural vibes. I have lived in the UK for 20 years but curries and biriyanis are still my fave dishes and I cook them often (as well as I can manage!)

[@AP-zp6vo]

Very Authentic. He’s got everything on point including making your own masala and using the onion oil.. great job! 👏👍

[@Magicofstreets]

good

[@Roxomus]

I love this recipe a lot! It's a great way to make a fantastic dish for a group. If you're ever trying to impress someone with a biryani, I recommend adding a couple drops each of Rose and Kevra water. Kevra water might be a little hard to find, but the rose water alone adds a new layer of fragrance that enhances the biryani. Chef Ranveer Brar showed the trick, and I've used it ever since. The only thing is that the rarity of these 2 glasses of water makes cooking this biryani style special.

[@itsmederek1]

Kevra isn't that hard to find honestly. I live in the Netherlands and most Asian markets have it.

[@ahmedshah1]

Bro, my mum is from Punjab and is a biryani specialist and this recipe is up there with hers. Mindbogglingly authentic.

[@Dilip_DC]

Good stuff Andy. Respect for taking this dish to places

[@TheRealKyle]

im no expert with Biryani but it looks like a dish you would eat with a certain type of leave.. haven't a clue what type just a gut feeling... looks incredible andy

[@aryavindbeniwal]

Banana Leaves are usually used as serving plates in south india …. But we eat the biryani with just our hands n it goes well with curd/yoghurt/buttermilk if ya ever wanna try :)

[@akuma4u]

Wow. That biryani looks excellent. And I've had my fair share of biryani

[@waltertx.6020]

Oh my goodness Chef that looks so delicious 👍

[@andy_cooks]

Thanks! It's a great dish

[@sshivash]

Great effort by Andy, biryani is a complicated dish! To make it easier for folks trying it for the first time, 1) you can find all the spices in any Indian grocery store, if you are a bit confused, show the ingredients using your mobile phone and they will help you. 2) I would recommend buying your meat at an Afghan store if there is one nearby. Just ask for lamb or goat, both are equally good for biryani. Mention that you need it to make Biryani and they will give you the right cuts of meat and chopped to the right sizes. I have found the meat in Afghan stores to be of very good quality and reasonably priced. 3) Please use "Basmati" rice which is again available in an Indian or Afghan store.

[@manaimhameed]

As a Pakistani i am soooo delighted to see our ever beloved biryani made to such perfection.

[@atishtambe5898]

1:00 That Kasuri Methi pronunciation was on point 👍

[@SuperPirate18]

BIRYANI LOVERS UNITE!!

[@iron_patriotmcoc6981]

Andy just knows how to make every cuisines dish perfectly, huge respect, always respecting the culture of the dish and making it look amazing

[@Pagalchhagal]

0:01 Muttom 'durum' biryani? If you meant 'dum' biryani instead, this isn't dum biryani. Dum/kachi biryani implies raw meat braising with the rice from the very beginning

[@rajuaditya1914]

Dum does not mean the pairing of rice with raw meat. Dum just implies slow cooking.

[@ghungrooseth1946]

@@rajuaditya1914no dum implies cooking in a sealed vessel

[@maccan1994]

"Thank you for sharing this wonderful Mutton Biryani cooking video. I truly appreciate the detailed steps and authentic spices you used. The flavors must be amazing! The well-lit presentation also made the dish look incredibly appetizing. Thanks a bunch for sharing the recipe; I can't wait to try it out at home!"😮😮😮

[@galvendorondo]

I have never seen a white guy EVER make beresta before (the fried onion prep at the very beginning). It’s such a crucial step but so many people skip it. That’s when I realised this was real. This was authentic. Props to you, man; you made us Indians proud.

[@dahu0du0peuple]

Love what you do!! Thanks Andy !

[@Citizenof-world]

This is just one interpretation of our Biryani. It goes to show how unique & complex indian dishes are and the range & variety of them all is just outstanding.. People say Thai, French etc. when quizzed about their favourites but if one starts digging into Indian dishes, one can easily say that we have the best of dishes in the entire worldworld, that too by far. No disrespect to others. 😂😂

[@shitalkanitkar5995]

Most people think their own cuisine is the best 😊. The origins of Biryani and kebabs are persian

[@Citizenof-world]

@@shitalkanitkar5995 yes ma'am, that's correct. I'm talking about all other Indian dishes apart from Biryani. 😀

[@tusharsiddharth6658]

​@@shitalkanitkar5995 no its not persian ....it was invented in India by muslim chefs...the main ingredients in biryani i.e. - Rice, ghee are specific to Indian region not persia...

[@karkon479]

It all depends on personal taste. Iam an indian and i like indian dishes but i prefer vietnamese food because it taste the best without the use of heavy spices.

[@ornament_of_throne12346]

​@@tusharsiddharth6658kinda agree with you with muslim chefs but initiative was taken by persians themselves modified by chefs in mughal empires.

[@FuzeRG]

Absolutely wondeful chef, clearly explained and respecting the culture.

[@AbhinavSinghmusic]

I'm a huge biryani fan and I have to say, great job. Nailed the process! Looking forward to more Indian/Pakistani recipes.

[@omare5908]

Chef Andy is my favourite chef! I’m ordering your cookbook for sure! Excellent video and looks delicious!!!

[@Tekknowgerl]

OMG Sir! everything i watch you prepare makes me smile and very hungry! Disabled vet here and yesterday somebody gifted me a WHOLE DUCK (Kirkwood 5.58lbs w/orange sauce😰) I search your channel for something but I guess I don't know where to look...so much for my handle🥺... can you or the Fam help me out with something simple??? - Holiday season is fast approaching...it's such a delightful time of year! Be safe and take care EVERYONE!😎

[@efarudinhussain8872]

Excellent technique n recipe is spot on. As an indian chef who makes giant pots of biryani on a daily basis, u just need 1 tweak. The oil that u fried the onions.. switch it up for ghee or what u might call as clarified butter. Voila... u will be a biryani master.

[@PLayAshEFF72]

Does look stunning and the meat was done comprehensively well. Couple of bits of advice though Andy, not that I’m anyone to give you advice as you’re the best western cook of Asian cuisines I’ve ever seen but here goes. 1. Try Sindhi Biryani made with chicken, from the south of Pakistan. Truly the best biryani there is, has the addition of prunes (dried plums) - the tanginess with the spice makes it sublime. (Works also with Lamb or beef) 2. You should bloom the saffron like the Persians do. Nothing wrong with using milk but the best technique to extract the flavour and colour of Saffron is to grind into powder first (whole threads don’t adequately bloom) - and leave to bloom in warm but not boiling water, or alternatively an ice cube until it melts. Trust me that water comes out the most beautiful orange you’ve ever seen. And also try to use Iranian saffron. It’s the best in the world and that’s coming from a British born Pakistani. You have biryani it’s due respect as the best rice dish in the world. Possibly even the best dish in the world altogether.

[@shaik3646]

Really appreciate the effort he puts in

[@padders1068]

Andy, Chef, Legend and all of the team! Great video! Peace ❤

[@kamalrajvrajendran]

Outstanding Andy! Looks authentic and delicious. Nice lesson on how to make a proper biriyan. Consider onion raita and aubergine gravy to go with it.

[@CharlieC738]

It's authentic! Good on you for keeping it that way

[@chirantanr]

12:23 I highly recommend using a silicon spatula for serving to ensure you aren't breaking many rice grains. Metal spoons of that size can do serious damage.

[@chirantanr]

5:50 Instead of adding more water, just add more yogurt. Yogurt intensifies while water flattens the marinade further.

[@jonsnow7981]

Andy is that guy who can literally cook anything and it'll be incredible.

[@1986vishalsah]

The method is noteworthy, everything is in a thoughtful order. Nothing being done just for the sake of being done ❤

[@navinsoni806]

The thing about Andy is that he does his cultural homework thoroughly before these videos. That's why I love the dude!! Awesome biryani Andy!