Chef James Reviews.. Chef Ranveer Brar's BIRYANI Delight!

Head to squarespace.com/chefjames to save 10% off your first purchase of a website or domain using code chefjamesmakinson
We will see how Chef Ranveer Brar makes his Chicken Dum Biryani! His Butter Chicken recipe looks delicious and I think this one will be a winner!
My Cooking Course: james-makinson-s-school.teach...
@RanveerBrar Biryani: • Chicken Dum Biryani re...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chefmakinson
👉KZbin Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

[@ChefJamesMakinson]

Head to squarespace.com/chefjames to save 10% off your first purchase of a website or domain using code chefjamesmakinson

[@christysridharan9491]

if you think that biriyani is good then watch this 800 kg of biriyani being made for wedding in south india

[@Ilndia]

Sir give reaction on cook pro 6 channel In India 😅 different part have different recipes 😋😋 try itt

[@God_AashuJi]

if you have read my comment on Joshua's video reaction i told you he missed couple of ingredients ..anyway this way of cooking biryani is also popular in home ..however the best way to cook is "kachi ghost dum Biryani" which translates to "raw meat dum Biryani"... however he has another video which is much much much more elaborated and complex which can make any chef tremble in fear by the name of biryani 😂😂 but i love biryani ..i have cooked it few times but mostly ordered in ...just because when i want to eat its too late to cook..and once i cook i want to feed someone rather eat myself ... some kind of curse i guess 🤣🤣👍👍

[@ex.hindu.now.atheist]

@Chef James Makinson If you wish to review Biriyani-making, you could try the KZbin channel 'Food Area Tamil'. It has loads and loads of videos of Biriyani being cooked by Jabbar Bhai, who specialises in making Biriyanis for weddings and other community-celebrations.

[@sudhansusingh461]

my style i dont cook chicken... i marinate it and add 70% cooked rice on it and on high heat for 20 mins then low hit for 15 mins taadaaa HYDERABADI BIRIYANI is ready

[@preedzyprod6298]

Ranveer Brar is one of those chefs whose recipes i follow blindly. He is a very respected chef of India. And his little tips between the recipes are the key. Sometimes, the food doesn't look that tacky, colourful or appealing as of the other recipes of the same dish online but boy oh boy, you just trust the man and the dish comes off as a miracle.

[@sohamsarkar911]

🔥🔥❤️❤️

[@nsoaan5037]

Completely agree man

[@dheeraj3945]

Seconded

[@sunnysandeep-by6bg]

You’re right man

[@Sid03519]

Agreed without a second thought!!

[@mmjose76]

He’s right. Biriyani is made with different rice varieties across India. Biriyani in Malabar is made of Kaima rice - a round short grain variety much like Bomba.

[@flytingtomato13]

I'm from Malabar and could not agree more. Here its the masala with the Chicken which has flavor carried by the onions. The rice hits different cause the taste is subtle but really good!

[@gethulked101]

That's correct. But I still think basmati makes the biryani more flavorful. I am a Malayali myself but I like basmati better. It just looks and tastes better.

[@rajat.k.sharma8165]

And Malabar Biryani tastes best, followed by Muradabadi/Lucknowi. Hyderabadi Biryani for me is bit overrated.

[@flytingtomato13]

@@gethulked101 well, that's personal preference. I prefer the flavour on the masala more than the rice itself.

[@nikhilraj2058]

@@rajat.k.sharma8165 na man never like malabar biriyani

[@UKpowerunleashed]

What people in the west do not realise is that the typical Indian dishes that they know are not our (indians') daily food menu. These dishes like biryani, chicken tikka, naan, daal makhani etc etc...these are all special occasion dishes or we just order them from a local restaurant or eat it at a restaurant or eat it at a wedding maybe. Our daily food are something really simple and wholesome that I doubt westerners have ever tried it (for example- daal, boiled rice, chapatis and cooked vegetables in north India).

[@gakatasintoki1881]

Simple chicken and mutton curries too if you're a meat eater. Nothing beats the mutton made by my mum ❤️

[@Sun-Hashira]

The True reality of everyday Indian Kitchens. The time, the patience, the labour, it simply isn't worth it to make such dishes on an everyday basis, at least in middle class homes.

[@PPD-40]

​@@gakatasintoki1881 I couldn't agree more!!

[@Peatingtune]

I find there's a certain uniformity with daily, home-cooked food around the world. The specific ingredients, recipes and equipment may differ, but the spirit of the food (that is, to feed your family as well as possible with what you have available) is the same. Westerners may not have a clear image of what "real" Indian foods are, but I think if presented with them, they'd find them enjoyable and not especially strange or exotic.

[@shivanshpandey8457]

I would say our daily food is still complex, even the simplest gravy has a lot of spices

[@theuniques7620]

I am a chef myself usually i make it myself but also sometimes order it from some particular restaurants because the biryani made by them is absolutely different cuz they have chefs whose family is been in the legacy of making biryani for kings they have a lot of knowledge and experience. And they pass it to their future generations.

[@ChefJamesMakinson]

very interesting! 😉

[@ssoory6343]

This is actually true. For example, a lot of restaurants in India which are famous for their biriyani, keep the recipe secret (to an extent) and the bawarchi (chef) they hire has to be a trustworthy person.

[@biswasronit]

@@ChefJamesMakinson I have tried the royal recipe exclusively from the Nawab Wajid Ali Shah's kitchen, and its nothing like the biriyani you get even in the best of restaurants. It changed the whole notion of biriyani for me.

[@ZaidKhan-su3ey]

We don't like Biryani from restaurants but from bhatiyar khana or bawarchi khana, I always prefer Biryani of my home which is best in the world for me and then rank 2nd is bawarchi's biryani is best, not the biryani of restaurant chefs

[@ZaidKhan-su3ey]

@@biswasronit our home Biryani might have been originated from eastern up with some Bombay touch but its looks is close to Karachi Biryani as many Biryani vendors in Mumbai have similar looks... For me my home recipe is best in the world

[@zex69]

For western people willing to try this ... rose water, kewra water and saffron are aromatics in the literal sense .. you can make a biryani without them however they are the difference between a 8/10 to a 10/10 in the flavour profile ... if you don't have them skip but make biryani it is a fantastic dish Also if you can access them this is the tier list: 1. Saffron (most important makes the biggest difference in flavour,colour and taste some may argue it is a key ingredient I won't fight them) 2. Kewra water (adds homogeneity to the final dish and a unique odour) 3. Rose water (smells good cause you also eat with your nose)

[@Dave_en]

The actual ingredients of your biryani masala also has great impact on final output. Buy a pouch of each brand of masala and check which one has better taste. If you have experience in combination of indian spices, then you can make your own version of biryani masala that is superior to store bought ones. Just like people say that my pizza is far better than dominos or pizza hut.

[@hi-tk4hu]

If you add this you will fall in love with biryani without even eating it

[@Dave_en]

@@hi-tk4hu some of my relatives who are fond of biryanis say that adding rose water makes stomach fuller than without it.

[@hi-tk4hu]

@@Dave_en rose water/kewra its just used to supress the chicken smell

[@Dave_en]

@@hi-tk4hu Then whats the use of eating chicken if you dont like it's smell? As a vegetarian i have hightened sense of smell. Even though if you put lot of spices i can detect non vegetarian ingredients. Though i have onion and garlic sometimes, i can detect them even if its a pinch in whole pot. Its not only kevra and rose water but saffron, beaten yoghurt, ghee, fenugreek leaves and aromatic biryani spices combined which gives biryani its original flavour. Both whole spices and powder masala are used in different stages.

[@muhammadmohaiminulislam7189]

He actually makes content for home cooks, much simpler than actual recipe.

[@vacationblogger2223]

Ranveer is a chef but as well as he is food historian. That's why he knows everything about food history and origin.

[@ChefJamesMakinson]

I can see that!

[@sahilsaxena8622]

@@ChefJamesMakinson because ur not regular followers of him

[@ddh_ddhddh_ddh3436]

I was on a keto diet strict one at that and I'm getting good results. So my friend called my batch and friends at his home for a homecooked south Indian biryani Raita chicken curry and fried chicken kebab (karnataka style). I was on a diet I thought ill just have the curry and raita and kebab but his mom served me a plateful of biryani I thought I will be respectful to try it but then give it someone. I took my first bite...... I asked for more biryani 3 times piled high with fragrant rice and chicken and kebabas and raita I had to drive back total distance being about 140kms to and back I broke my diet I broke my eating potential I cried almost it was that good

[@zayhansdah]

That's what I want to hear.... Mmmmmm 👌🏼

[@akhu3034]

It happens … next the just fast the next day ;/) I like to think that makes it up and carry on

[@adityachandra1]

Using a colander for straining rice from excess starchy water is a pretty common practice in India. Especially for basmati rice(turns out more fluffy this way). Adding only a limited amount of water might make the rice stickier and clump it together. It's better to just fill the pot with water, boil the rice and then drain the remaining water. (If you want fluffy and separated grains). Uncle Rodger will be in for a hell of a ride when he watches Indians cook rice dishes ( Indo-Chinese variants of Fried Rice in general) 😂😂

[@Lilliana1]

But don't use colander for fried rice. Biryani is different, cause you rice to be soft there and you need to cook the rice twice. Indo-chinese version or otherwise. Making rice "fluffy" defeats whole purpose of fried rice. I despise restaurants serving me gloopy fried rice. It is a disgrace and a waste of 200 rupees. Uncle Roger did say using colander ok for biryani.

[@aishikadas526]

In most part of India and Bangladesh most varieties of rice are cooked and excess water is drained and this practice is going on for centuries, because here most rice varieties are very starchy. What I disliked about Uncle Roger's openion is he once bashed an indian youtuber for draining the water after cooking rice. He might be a expert in case of fried rice but if he thinks draining water out of cooked rice is wrong then he is has very limited knowledge and is highly ignorant. If he thinks a country that has 6000 variety of rice doesn't know which cooking methods works best for certain type of rice then he is pretty dumb.

[@kasturbanerjee7283]

@@aishikadas526 abs spot on

[@_a_ss]

@@Lilliana1 in my house we don't make separate rice for making fried rice, we use the left over rice.

[@ZaidKhan-su3ey]

@@_a_ss that was the purpose behind the creation of fried rice in far east.. Just like butter chicken was invented due to left over tandoori chicken

[@anonymouslyopinionated656]

5:03 Biryani being Persian is one of those weird legends that comes out because the word Biryani etymologically comes from Biranj, which is a Iranic word for some rice dishes (Edit: Comments indicate it's not rice but fried). However, this is because the most famous styles of Biryani got their start in Muslim ruled kingdoms of India, where Persianised words were used to give prestige in the language. If you define biryani as just layering semi-cooked rice and meat and finishing together, then it's an ancient technique with several regional variations in the subcontinent and beyond. The 'Dum' cooking technique is specific to the Persianised 16th century Noble courts of India. 8:48 The basmati fixation is for those folks who think of only the famous Mughalai/North Indian/Hyderabadi styles as being Biryani.

[@aminy23]

I'm Afghan - "Biryan" is an old word for "fried" in Persian. In Afghanistan we have rice Biryani, but it could make sense that a meat patty could be fried and have that same name in a different region.

[@polymatheace]

There's nothing in Persian/Iranian cuisine that is like this called Biryani. Only "spice" for rice in Iranian food is Saffron.

[@sunisbeautiful8695]

Biryani in Persian is rice fried in oil. Nothing else. While in India, it got its character with Indian spices, and rest things

[@Sbje7943]

Hi Chef. Kewra water and Rose water are for aromatics and are generally added in Lucknow style Biryani. One drop in the dish and your neighbours will know that Biryani is getting cooked. Such a sweet fragrance. In India we have various types of biryani as you move across the states. Like Hyderabadi dum biryani, Lucknow Biryani, Awdhi Biryani, Kolkata biryani, Kacchi biryani where you put raw chicken at the bottom and partially cooked rice on top and cook for 30-40 minutes and a lot more.

[@ChefJamesMakinson]

Thank you!

[@ayanmukherjee8255]

Kolkata Biriyani is just a lighter version of Lukhnow biriyani with some variations and an additional flavourful potato

[@neeleneeleambarpar2151]

Rice straining is the most traditional method of cooking it in mainland India. There are two main cultivars of domesticated rice archaeologically - sativa indica and sativa japonica. Indica is less glutenous than japonica sticky rice. Sorry for geeking out on this video!

[@itsmederek1]

420 baby

[@adityanath3570]

@@itsmederek1 Different "indica" and also different "sativa" dude.

[@jemo9389]

You can smoke the rice too? Shiiiiet

[@neeleneeleambarpar2151]

@@jemo9389 oi, fermenting it would serve Bucketz' purposes more. But eh, if you are tripping enough to smoke rice, you might not need the extra effort. 🤣

[@neeleneeleambarpar2151]

@@itsmederek1 Oryza sativa bruh. Trying to smoke it might prove the efficacy of the other stuff tho 🤣

[@bigsugkekekek]

Biryani is very very diverse in India. Hyderabadi biryani which is quite popular is the classic which y'all know. And there's Kolkata style biryani , Potatoes are used with meat . In South , there's Donne Biryani from Karnataka which is more like one pot biryani with green base like mint and coriander paste and uses bullet rice as locally called , and there's Ambur style biryani from Tamil Nadu with tomato base and uses mixture of basmati and jeera rice, these are more like Pulav which is mixed cooked unlike hyderbadi where rice and meat is cooked seriously . Trust me Ambur and Donne style are more flavorful (personally) I feel. There's Malabar style from Kerala which uses jeera or kaima rice , but is cooked same as hyderabadi . There's also Couple more types which I'm not much familiar with but yeah , it's lot more diverse than y'all imagine . Most of homemade biryanis down South are one pot , and more like Pulav-ish . I really follow your content sir and it's great with your knowledge about cuisines . Cheers

[@recyclebin]

I do agree that our one-pot/pressure cooker pulaos tend to be flavorful, but (especially with chicken) pressure cooking tends to straight up obliterate the protein. That is where I really appreciate a well-made biryani.

[@alexblessen]

I prefer Bangalore's Kushka Biriyani from Southern India

[@kasturbanerjee7283]

Kol biriani not only about potato and egg its totally dif from spices and process . also pulao in india has diversity same as birani . variation of pulau changes every part of india with its texture and spices and process . just like pasta in italy north to south it has changed every single zone

[@ZaidKhan-su3ey]

@@alexblessen I prefer my home Biryani... No Hyderabadi nor awadhi... Only home's Biryani is best

[@ashish_z9]

Habibi, come to Lucknow 🌝

[@rajbirdey4114]

At 10:08 seconds, the biryani is made by Joshua, is a type of biryani called kacchi biryani ( made up of somewhat uncooked or 20-30% cooked chicken & 50% cooked rice) which is found in Bangladesh more frequently, whereas the biryani we make in India generally is called pakki biryani (made up of atleast 70-90% cooked chicken and 70-80% cooked rice)

[@rajbirdey4114]

And I have missed it, as you have checked This biryani dish, check the Kolkata chicken biryani which has potato and egg in it, it is a different type of biryani which you will love surely

[@rahulshetty937]

Biryani in india too are made in kachi style Hyderabadi biryani is a kachi biryani , donae biryani and others are variations of chicken pulav

[@rajbirdey4114]

I am not saying that India does not have kacchi biryani (Hyderabad biryani) is one of the main pillar of the biryani types, but in general in India, pakki biryani is made more than kacchi biryani...

[@aap9490]

Bangladeshi kacchi biriyani is made with mutton. And it is made with chinigura or kalijeera rice which are tiny grain of highly aromatic rice specifically used only for biriyani, tehari and polao. And kacchi biriyani is made with dum method. 60-70 percent cooked rice are layered with uncooked meat and cooked slowly with coal by sealing all the flavors with dough until the meat is perfectly cooked, that is, until it doesn’t melt in your mouth. Also potatoes are used in Kacchi biriyani. We also have other style of biriyani where the meat is precooked like it is cooked here and then mixed and slowly heated with the rice. But the ingredients and marinations used are different from different Indian regional biriyanis.

[@rahulshetty937]

@@rajbirdey4114 most of the biryani cooked in restaurants are kachi biryani

[@leobriccocola8141]

I always just order biryani or go out and buy a parcel of it. Biryani is one of those dishes that can be scaled up and produced in bulk really easily which is why it's honestly cheaper (for a bachelor like me) to just go and buy it then try making it by myself. Also, biryani stalls make it far better than I could. And you're right, biryani is a really popular and fantastic food for restaurant businesses due to its scalebility. Literally have nothing but dedicated stalls and small eateries cooking gigantic portions and only offering maybe raita (yoghurt based refreshing condiment) or salad along side it. Sadly, inflation ended up shutting down my favourite stall. Literally getting impossible to find a good Rs 100 chicken biryani in Kolkata now.

[@rishabhmenon4400]

There's tons of places still selling it for 100 and less might I add! You just have to find the right place.! Also yes the taste of biriyani I feel also increases with larger quantities

[@Manish_3333]

@@rishabhmenon4400 This guy just wanted to complain also he has no idea about inflation in western countries.

[@rishabhmenon4400]

@@Manish_3333 for real! There are banger biriyanis near sealdah and park circus area... Chicken biriyani for 80 is a steal and also tastes authentic and the flavours are simple yet powerful

[@UglyDiaper]

Since Basmati is quite expensive in Bangladesh, we use Chinigura (aromatic) rice as a substitute. It may not be as good as Basmati but it's still delicious

[@RafidW9]

Chinigura is my preferred rice for broth Biriyani and Polao. Maybe because I've grown up eating it, I like it over Basmati.

[@UglyDiaper]

@@irondisulfide7480 we call small prawns "chingri" in bengali. They sound kinda similar. Probably that's where the confusion is

[@hurleyd9828]

I've always liked chinigura better in biryani than basmati. Basmati is fluffier, other than that I prefer chinigura's aroma and taste.

[@JahidulIslam]

We also use Kalijira rice for biriyani. It is rare now though. More delicious than chinigura rice.

[@sscdreamsfornonhinditeens9927]

Do you have Gobindobhog in BD? What is the most common rice in BD?

[@nakulmistry2924]

Chef Ranveer Brar is a "Food Historian" as well with being one of the top chef of India🇮🇳

[@deepalall647]

Making Biryani is somehow therapeutic for me, the amount of time, patience and attention to detail needed in this dish is what makes it somewhat relaxing. Usually people complain about huge number of ingredients in Biryani but I have made it so many times that I have by-hearted the recipe. There is so much pleasure in cooking Biryani for friends and family and watching them praise your cooking skills. I will never get tired of making and eating Biryani 😄 Love your reactions!

[@ChefJamesMakinson]

Thank you so much 🙂

[@ahmedlateef8669]

one benefit of ordering in biryani is that it's usually from restaurants or caterers who specialise in it. they make them in these gigantic vessels and it definitely makes a difference compared to homemade. also there is nothing on earth like the potatoes from a good biryani. the potatoes are cooked so long the starch breaks down into maltose and they become positively sweet and fluffy

[@ChefJamesMakinson]

sounds very good!

[@pragawa]

O yes, the potatoes!!

[@thrustmaster555]

I think the main reason for biryani being the most ordered delivery food will be 1. There is a good amount of people who eat meat but don't make it at home the reason being other family members don't eat it i live in central part of India so thats my take on it but in south and east biryani is much more regional and they cook meat at home majority of them . 2. Delivery is mostly used by people of age btw 20 to 36 I think the majority of people half of the people don't even have the time to cook small meals so it's pretty easy fullfilling and really a comfort food enjoyed all over India but in there own style Loving the videos but will also love to watch you cook biryani ❤️

[@ChefJamesMakinson]

thank you!!

[@tee26_05]

My mom is a biryani expert. The whole town knows that and I have grown up eating biryani made by her. Her biryani her very different from the restaurant ones. And I have also learnt how to make one. Yes, we do order biryani, rarely. That also is when a guest comes suddenly during lunch or dinner, or when you get a sudden craving and it's also night and there's no time to make one. But mostly, we eat home cooked biryani ❤

[@mr.sandman770]

For Iranian Biryani, the current version is from the city of Isfahan and is indeed a marinated mutton patty served on bread, not on rice. However, Biryani in Persia was originally served with rice, and was called Beriyan Polo. Polo is the Persian word for pilaf. PS Chef James, I recommend trying some Persian cuisine, such as Khoresht-e-gheimeh, with or without eggplant (bademjan), probably my favorite Persian dish. Another classic dish is fesenjān, which is made with duck (or chicken), ground walnut, and pomegranate paste. I also recommend Tahdig, which is like the crispy bottom of a paella. I think you would like Persian food, its worth a try.

[@ChefJamesMakinson]

thank you for the suggestions!

[@HD-pe8lv]

I have to add that biryani or biryan in Persian means frying or grilling and the Indian term Biryani is rooted in that Persian word

[@annavonbuchenroder5247]

I would love to see what an authentic fesenjan looks like, I used to make a very inauthentic version some years ago...

[@voldemort6596]

Pulav is the word in India. Pulav = pilaf

[@upresins]

Certainly worth a try. Iranian cuisine is one of the best.

[@cryogene2336]

Chef Ranveer has a lot of knowledge in food history. Personally my biryani knowledge comes entirely by watching one of his documentaries on Biryani. There he describes 4 major types found in country and tours 4 cities where they were developed. One of the kinds is Avadhi Biryani from Lucknow (my city; Chef Ranveer also belongs to this city, in fact, he studied in the culinary school here only afaik). The only legitimate source of this biryani is one makeshift shop owned by descendants of cooks who would cook for nawabs (kings). Similarly another famous type of biryani is Hyderabadi. The best hyderabadi biryani is found in wedding ceremonies in Hyderabad. There are usually very few people who know actual recipe. Delivery biryani simply aims to imitate the original taste, leading to huge variations from different sources.

[@tanaypatel8412]

Ranveer is just amazing, I can watch his videos hours just to listen him.

[@Kathakathan11]

I absolutely love Lucknowi biryani, had it in Delhi. Never been to Lucknow. But will visit it only for biryani

[@anjankumarpattnaik3855]

Chef Ranveer is not just any other random chef, he is a Judge in MasterChef India

[@swagatbiswal9263]

Not many people make biryani at home in India as its very easy to mess up and takes a lot of time. Also It tases good when made in larger batch so resturant biryani just tastes different.

[@70newlife]

Yes you are right.

[@kanwasengupta6814]

In the eastern part nowadays biriyani is made with aged basmati or short basmati but basmati is actually a rice from the north / himalayan foothills. the older versions of biriyani was made with a rice in west bengal called gobindobhog which is a much shorter, rounder rice and indigenous to the eastern part/bengal.

[@ChefJamesMakinson]

Interesting!

[@makarandsainis4863]

Yes. Biryani is most ordered food in India. Almost every Indian town has their own versions of Biryani and they use locally available rice most of the time. Also, there are lots and lots of indian homes which cook Biryani at home on almost every alternate Sundays.

[@DevosmitaBhattacharya]

I am an Indian and Biryani is a comfort food for me. In my opinion, for someone who is used to cooking (daily and not just as a hobby), making biryani is not too difficult but it takes a lot of patience and that's the hard part.

[@chamanhalder]

Chef ranveer is a very talented and also a very charismatic chef to watch and his all recipes always seem so well formed and easy i would love if you can check more of him in the near future

[@ChefJamesMakinson]

I will! I really like he videos!

[@dr.khwajarafi9464]

7:07 Uncle roger never freaks out while reacting to biryani, he himself said that for biryani rice has to be strained, that's the right way for making biryani..

[@shubhananawasthi5115]

Man I have been with u since 10k and now we are at 100k love ur videos hope u hit a million soon ❤️

[@ChefJamesMakinson]

Thank you very much! I hope so! :)

[@zubersyed]

I usually order my biryani. It's not very expensive to order while it takes a lot of effort and time to make. That ratio makes you order it but home cooked Biryani is something else altogether. I recommend you try both if you come to India. Making people try Hyderabadi biryani is one of my favorite things to do as a Hyderabadi

[@sarcasticchasm4724]

Congratulations on 100K chef. ❤️

[@ChefJamesMakinson]

thank you!!

[@RJbasics]

In India, we do strain rice, especially in Bengal always and we eat rice daily.

[@nerd26373]

We appreciate your effort and hard work, Chef James. Keep up the good work.

[@ChefJamesMakinson]

thank you so much!!

[@rake1840]

you are on every video lol

[@shirokanzaki15]

oh no it's a bot!!

[@nakulmistry2924]

I can definitely say this thing that Chef Ranveer Brar's recipes are the original & authentic recipes which a normal Indian person use to cook at his house.......

[@sstillwell]

I like watching Chef Ranveer's videos...and I find it funny when he code-switches in and out of English in really unpredictable places. The recipes have usually been approachable, like this one. Glad to see you covering them! Happy New Year, Chef James!

[@ChefJamesMakinson]

Happy New Year!

[@chronos3048]

@@ChefJamesMakinson Hey, you can watch his video on mutton yakhani which is a type of biriyani, where he goes in detail on the use of basmati in biryani

[@deepalil1085]

I got interested in cooking is because of Chef Ranver brar. He used to host a show named ,"Raja Rasoi aur Anya Kahaniyan" (King, Queens and other stories. ) ,Where he tells the story of that particular recipe, when that particular grain or vegetable came into India, it's story, the cooks, about the kings and kingdoms where they originated. And 'Lost Recipes' the ancient Indian food. The ingredients used are bit different from todays. Chillies, Potatoes, small green cardamom were not used are still not used in temple foods example like Jagannath puri temple. Simply because when the food tradition started these things weren't available.

[@yellowishyoutubechannel3900]

I am from West side of India, Gujarat People sometimes use Wada Kolam Rice for biryani It's a long-grain rice with a rich taste and aromatic flavor that's popular for biryani, pulao, and other rice dishes. Wada Kolam rice is also known for its unique taste and texture, and has a low glycemic index. Wada Kolam rice is grown in the Western Ghats and is considered to be of the best quality. It's aromatic, lightweight, and non-sticky after cooking. You can also use it with meat, curries, and dals.

[@myjewelry4u]

Very interesting! I have most of the ingredients in my house all the time. It needs so long to cook I’ve only made it once. But maybe today being Sunday? I really need to eat this.

[@AmaZonia0607]

For me this so far the correct and easiest way of making biryani.Unlike the other biryani's I've seen on this channel. 🤣 Thanks Chef James and Chef Ranveer. 👍👏

[@ChefJamesMakinson]

Thanks a lot! 😊

[@shrikamath]

During the dum process, if you use raw chicken add it as the first layer. If you use partially cooked chicken (Bhuna) then add rice first then chicken.

[@noone-zl2di]

In india straining rice is millenium old practice,before the pressure cookers rice was cooked with extra water and water was strained using plate or cloth.

[@rishabhmenon4400]

We RARELY make biriyani at home. Everyone loves it and most people order it from a shop. In kolkata we have entire localities full of small shops that make biriyani. Also, biriyani has a lot of variations in terms of ingredients and also how it is cooked. Kolkata is famous for having potatoes in biriyani. There's Hyderabadi biriyani, dum biriyani, traditional mughlai style biriyani Kolkata style biriyani with aloo(potatoes).

[@captaindelta43]

Most Authentic and mouth watering biriyani ever Rancher brar is my fav chef , just like you are !

[@ChefJamesMakinson]

thank you! :)

[@SaarN1337]

The crispy bottom layer reminds me of Tahtig (Persian \ Iranian rice). Amazing to see how different parts of the world make use of their local ingredients to make such unique dishes, culinary evolution at it's finest.

[@ravishankarposina8975]

Different kinds of rice can be used to make biryani yes. But there are criteria for selecting the rice. Basmati is like a default setting for biryani because it suits any kind of biryani. And basmati itself has a wide spectrum of rice. If you look into it, there are different kinds of basmati

[@joenovak247]

Love watching your videos. You have a really genuine personality and give great insights!

[@ChefJamesMakinson]

Thank you so much!

[@talhaselimacar5621]

dang 100k, congratulations. Hope to see you review uncle rogers butter chicken when he inevitably releases that video

[@ChefJamesMakinson]

Thank you! I will don't worry! ;)

[@neeleneeleambarpar2151]

Regarding code-switching from Hindi to English : Hindi or Punjabi are not the only 'Indian languages'. English was developed as a lingua franca during the British Raj. British India being the pivotal colony, English was prioritised in formal education and bureaucratic services. We developed pidgins, and people from urbane or bureaucratic sections can code-switch unconsciously. There's nothing as pure language lol. This happens in many non-settler colonies viz Singapore.

[@apoorvjoshi2383]

i would say basmati is a popular and commonly accessible rice all around the country, so it has become a norm. But if you go for authentic biryanis across india, they might use lesser known local rice...which works perfectly for that particular style of biryani/cooking.

[@nirranjprabhu]

We use Jeeraga Samba rice for Biriyani in our homes in Tamil Nadu, India. It's a short rice variety and it feels so good in mouth unlike the Basmati that feels a bit rubbery for me. And in most homes in my state we don't do the layer cooking of rice and meat and dum heating to the Biriyani. We just mix everything in a pressure cooker and let it cook. That way the rice takes in the masala and the flavour will be on an another level.

[@ChefJamesMakinson]

Good to know!

[@Kevn37]

You should try the north Kerala biriyani with Jeera rice. Simply the best biriyani in India.

[@Dr.Kikki_07]

True.. Seeraga samba is bae ❤

[@abhishekraja7981]

Man your voice is soo relaxing... You can make some awesome ASMR videos too 😄😄❤

[@ChefJamesMakinson]

Maybe one day!

[@satishkpradhan]

The recipe is a very simplified version. Also the thing is that biryani meats dont have a sear. Its just meat cooked in rice as a concept. You can verify it from gordon ramsay video when he went for a goart biryani cooking in India. A sear or blackening is not considered good. Also this is just one version. Every state has their own version.

[@scotttan881]

Well , for the rice, sadly i am in Singapore, where so far all my experience are basmati(we literally had a town named little india so u can see there is a lot of beriyani) According to my indian colleague , Hyderabad had the most famous beriyani restaurant, and most of the Singapore beriyani are the mimic of Hyderabad design

[@joshuaspector8182]

Uncle roger saw someone else draining biryani and he said it was like the only time it’s okay. 😂 Also this looks so good!

[@maudglazbrooke1287]

He said it was ok but still gave the colander the cut eye anyway, possibly out of habit

[@belalabusultan5911]

he still made a remark that (different cultures make rice differently, some are wrong tho) so .... lol

[@elle7739]

Uncle Roger is absolutely awesome at roasting. Glad to see that there are ppl here who are his fans just like me. 😂

[@satadrubanerjee6228]

@@belalabusultan5911 Yes There was also that time when he was complaining because someone blamed him for spreading COVID and then he himself started attacking a guy from Wuhan in his comedy show. What a hypocrite haiyaaaa

[@nickyrathor007]

His recipes are like like savers for me because I trust him so much on keeping the authenticity and the soul of the dish and not messing it up .

[@ChefJamesMakinson]

I agree! he does a great job!

[@muku264]

Hi chef, I am a food enthusiast from Nepal. I just love to cook and eat different cuisine. And Every time I want to just cook something at home, chef Ranveer videos really help. Since it is home cooking based it's simple but the basics of cooking are ticked so when you start to follow his recipe not just food comes out great but you get that basic knowledge and cooking skills to take that home cooking to the next level. He is one of the top chefs in India and multiple restaurant holder in and out of India. Watching him teaching us like this makes me wonder such genius cooking talent he is and still he teaches the audience with such ease, humbleness and such simplicity. That's what greatness is if you can put all your learnings and experience and such huge knowledge and skills and present at the most simplest level.

[@_a_ss]

He is the chef to whom I turn up to whenever I have to cook something new or interesting. Also chef Kunal Kapoor is also very good to follow.

[@seanaguila8374]

Congrats on 100k chef!

[@ChefJamesMakinson]

Thank you Sean!!

[@aragmarverilian8238]

@@ChefJamesMakinson 500k soon!

[@aakankshabhardwaj5193]

Chef Ranveer is an emotion for us Indians…❤ thank you for reviewing his videos for a new audience 😊 Really love your work!

[@ChefJamesMakinson]

thank you so much!!

[@novabolt03]

Oh yeah. It's a constant struggle with me and my parents about ordering biryani or anything else. They keep ordering biryani almost everytime we head out to a restaurant.

[@veefee13]

"Kewda" has very strong flavor. It is added in biryani (few drops) but never in butter chicken.

[@sarcasticchasm4724]

I do order from time to time, but i do cook it myself most of the days. It does take a bit of time, but homemade is always better.

[@ChefJamesMakinson]

yes it can be!

[@YMK08]

He used to do a TV show where he used to describe a dish and tell its origin. That's why you can trust his insights over the research

[@Legendary_Godfather]

As a student this is the stuff we'd like to see and make

[@akhilmaru6999]

I haven't made this dish but I do follow all the tips and tricks of Ranveer's recipes. I never knew how to cook but with each of his video I learn something about cooking which helps me in my daily cooking as well. Recently I made Palak paneer and followed 80% of his steps, it was wonderful. One of the best dishes I ever cooked. He's really a gem of a chef giving out free youtube content for people who are interested in cooking at home if not professionally.

[@marklock6421]

Love the reviews you have done on Chef Ranveer… his methods are very instructional and the final products are very good looking and I’m sure taste great, would love to see you do a review of the old iron chef episodes and there hacks and cheats… but hope your keeping well Chef, great video as always

[@ChefJamesMakinson]

Thank you very much Mark! I hope you are well too! I'm just getting over a cold, what a way to start the new year! haha

[@donfinch862]

Chef Ranveer does tell some interesting stories, and cooks some nice curries too!

[@ChefJamesMakinson]

Yes he does!

[@sahilakram4864]

The reason why we love ranveer brar is he is calm in nature while cooking even he has good sanse of humor and have knowledge of food and he interect with us with stories and stories are pretty intresting too😁😁

[@chinmaywelapure1268]

Its simple and easy to make... But I still like the time taking way for biryani as it is a song in making... Hyderabadi is my fav in which no flavour waters are added but still it tastes beautiful....

[@supritatalnikar6744]

Watching this with a plate of takeout Kolkata mutton biryani (with egg and potato) in front of me... the mutton piece is so tender and succulent, with the right amount of fat and meat, the rice is so amazing, it can be simply eaten by itself, and the potato... oh!!! It's so soft and so drenched in the biryani flavour - heavenly! A side of raita tops it all off too perfectly! *The reader may add as much more foodgasm as possible* Also, I can't cook it by myself because I live on a University campus in a ~8 square meter room!

[@ChefJamesMakinson]

8 square meters?! 😲

[@supritatalnikar6744]

@@ChefJamesMakinson yup... it's a big city and everything's cramped here. Can't wait to leave this place (in less than a month now)!

[@rajibdattaroy9105]

Kolkata Biriyani is love for us Bengalis ❤️❤️!

[@hollish196]

The use of sella rice was a revelation to me! This man is really wonderful to watch. Thanks for the reaction video. Please do some more of his! I am very poor at Indian cooking ('cause I don't do it often), and these encourage me to try again!

[@farhadiba9760]

In Bangladesh we make Biriyani from a short grain mild perfumed rice it's called Kalijeera rice. I made Chef RB's recipe. It’s really easy and tasty.

[@Junjun47474]

Can confirm, in India and in heavily indian communities like the Bay area in California, biryani is the go to for Indian diners(as far as everyday eating out options go). And while dum biryani isn't hard to make at home it just tastes so much better from outside 😂

[@bhavyakabade]

For this particular dish you don't actually want to sear it, the chicken will get burnt in the dum stage if you do sear it

[@Chaos_152]

That is some good biryani. I would love to eat it alongside some Lemon pickle homemade. Adds a bit heat but a bit of sour too. And when he mentioned about the misconception of using biryani rice as it is the only rice that should be used for biryani is absolutely true. Many people who've only tried only one type of biryani believe in it. As I've mentioned before, in Dindigul, they use seeraga Samba rice for their biryani, and in other parts of India people use different varieties of it. And as for Uncle Roger's thing, i get it 😂. Ik it's a pain for him to see that but to be fair, draining rice is quite ok in india. Btw good upload. Quite informative and Chef got to hear a little story there😅. Take care and see ya later

[@ChefJamesMakinson]

Thank you!

[@suki5048]

Also because unlike a lot of countries in Asia, the countries in the Indian subcontinent don't eat sticky rice. We eat aged rice with individual grains mostly less sticky

[@999ThingsToCook]

I have been meaning to make this but just never have. I like this version and there are sooo many. Congratz, buddy, on over 100K subs and also a legit sponsor!!! Keep on rockin brother!!

[@ChefJamesMakinson]

Thank you buddy!! Let me know when you do! I hope you enjoyed the holidays!

[@nitishdaftari7321]

Every region has their biryani representation .. and every regions biryani tastes so much different.

[@patricknez7258]

If they ever create technology to let us smell what we're watching, cooking shows will just take over everything. That would be so nice if we could get the aromas 🤤😭

[@ChefJamesMakinson]

It would be very cool!

[@Dr.Kikki_07]

How come noone mentions 'Dindugal Thalappakatti Briyani'.. It's World Famous, originated from the South of India, having branches worldwide.. And yeh, made with Seeraga Samba Rice (personal favourite, I Hate Basmati rice) in Traditional Tamil Chettinadu Style.. ❤ It's the Next famous Briyani from the South after Hyderbadi Briyani.. 8:18 Thank God, the Chef mentioned it. 😊 Mouthwatering while mentioning itself 🤤

[@nashvinash6646]

He's right when it comes to biryani being made with different types of rice. In Karnataka (South India), they use Jeera Sambal rice and the recipe is also very different to the one he made in this video. Biryani differs across india and almost every state has a version of Biryani and each of them are equally good! Also, about the story about Biryani coming from Persia, i do not know about the story he mentioned. However, i do know that during the Moghul Dynasty, the chefs of the Royal Court did come up with their version of Biryani which is very fragrant (includes Rose water) whcih gives the biryani a very distinct flavour. Historically, i think the Biryani has evolved into many different kinds over time across India.

[@niranjanr8075]

Whenever I go to a new city, I try their non veg so esp the biriyani. It’s just so fun to be away from home, explore the city and try their biriyani. I rank cities like that

[@pretendtobenormal8064]

7:06 Haiyaa!

[@thomaiype]

Chef Ranveer Brar..... We at the farm, absolutely love you, and we break into smiles and laughter, listening to your excellent presentation while we go through the recipe, downloaded from you tube...... You make us love cooking, thankyou......

[@karthickpillai3361]

We in tamilnadu had a traditional dish named oonsoru.. its basically meat and rice cooked in the same pot.. mughals learned this from us and changed certain spices and cooking methods .. named the dish as biriyani.. oonsoru predates biriyani by a few centuries

[@sahilaswal143]

ya, i think it is, because their are multiple ways of making biryani, every state [province] has their own style of making it but only 3 types are famous

[@Vishalgupta-pt7uu]

yo really like this video too and it was really calming to see chef,s react with each other without giving too much opinnions and respecting the creativity and making of dish

[@ChefJamesMakinson]

Glad you enjoyed!

[@drravikumar8122]

Yes we do order usually

[@agadhrp6772]

Hi Chef! Heads up; the stuff chef Ranveer adds after saffron water is not just more saffron water, it's actually Keora water. It's a diluted extract taken from the screw pine/pandanus flower, and more often than not, it's one of those ingredients in the dish which will make you remember the scent it imparts.

[@rajkamat3474]

You could saffron, Kewra water, Rose water if they aren’t available in your region. But If you’re buying some of these ingredients at a Indian grocery store make sure to ask the staff at the store if they do have it.

[@cielo4413]

I would love to see you make your version of biryani one day, considering the ideas you might have got on the dish after all the various cooking videos

[@ChefJamesMakinson]

Thanks for the idea!

[@harkaranbhullar3863]

Ranveer Brar is pure Panjabi Emotion... much loved chef from India

[@diegoperezsommariva2509]

Chef ranveer is such a cool guy. And biryani is one of my favorite dishes ever.

[@adityatripathi5126]

Yeah, biryani originated in India as rice was not found in the Middle East. Most of the time it is confused with Pilaf which is found in most Middle Eastern countries and is made from meat, rice, and chickpeas. But biryani is made of just meat and rice along with a lot of spices. Pilaf is a relatively recent dish, biryani is much older.

[@_prash]

We have a book from 12th century where King of Nala Kingdom had written recipes of Biriyani, I didn't knew till last year but was so fascinating that I got the original source. "Paka darpaná" is the book name in case you wanna read.

[@tanishtiwari84]

Would love to see you make this and review it james... wonderful content as always ❤

[@ChefJamesMakinson]

Maybe one day!

[@PRANJOLCHAKRABORTY]

the opposite scenario is actually visible in Bangladesh, we use a special perfumed rice called "chini gura", which is only grown in this particular area. Another is 'GOpal bhog" which is mainly dominant in west bengal (Kolkata, India)

[@radiantradish4943]

Your channel is absolutely blowing up. I feel like I was watching you with like 2000 subscribers yesterday!

[@ChefJamesMakinson]

haha thank you for the support! :)

[@fantasy_analyst]

1:38 Honestly saying we have most of ingredients but biryani is easily available and it's also not that costly so we ordered it most of the times