I made the #1 CHICKEN in the WORLD and it Blew my mind! Chicken Biryani

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Today I try the best voted chicken and rice dish in the world. It's called Chicken Biryani and it is really fantastic even though it takes a little bit of work to make, It's so worth it!
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* Marinate Chicken *
1 Kg Chicken
1 1/2 cup of yorgut
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp coriander Powder
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
Salt
* Long Grain Rice *
2.5 liters of water
3 tsp Salt
1 tsp Cumin Seeds
2” Cinnamon
5 Green Cardamoms
1/2 cup Fresh Coriander
1/4 cup Fresh Mint
10 Peppercorns
6 cloves
* Gravy *
3 tbsp Ghee
5 Onions
1 tsp Salt
1 Tsp Garlic Paste
1 Tsp Ginger Paste
10 Green Chillies
4 Tomatoes
1 Tsp Garam Masala Powder
2 tbsp Mint leaves
2-3 tbsp Coriander Leaves
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#Recipe #SousVide #Cooking

[@SousVideEverything]

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[@fina.exe9788]

You draining rice? 🤯 This is war crime

[@user-kg5hc1rc1u]

Egypt and the most common dish is tarb

[@NLBMurderYT]

Can you cook Diri Sos Pwa Legume, it's a Haitian dish.

[@ResoluteRonin]

Guga, Have you tried to sous vide a steak then sear it by deep fry and or air fry?

[@iroar5982]

@@NLBMurderYT Haitian here🇭🇹🇭🇹🇭🇹

[@kalebc2134]

Maumau and Angel stay having the best job on planet earth

[@TheSlavChef]

Im not sure how they manage to do it!

[@nickcook9875]

Angel died

[@kalebc2134]

@@nickcook9875 *is being dry aged

[@mdumagutla4292]

I love your wallpaper... That's my wallpaper for all my social media platforms...well except here because I rarely comment😂

[@sharifmahabuba8556]

@@nickcook9875 fr though that dude's been gone a whiiiiile

[@cliffordbramwell]

Guga's reactions are slowly increasing in intensity. A year from now: *Guga takes bite* AAAAAAAAAHHHHHHHHHH

[@davidepascu3026]

My guess is he can afford better ingredients and his cooking skills increase, that's why his food keeps on tasting better every time

[@somedude2468]

Guga: eats cereal* Also Guga: *THATS AMAZING*

[@wollenwolf7528]

Gugasm ( ͡° ͜ʖ ͡°)

[@AdamFloro]

@@davidepascu3026 Or he's becoming a better performer.

[@davidepascu3026]

@@AdamFloro could be

[@PantsFreeSince2003]

SUPER enjoying how your channels descriptive vocabulary has both expanded and moved forward! There are so many ways to viscerally or uniquely describe taste, texture, visual, scent, and just food in general. Your descriptions are so much more engaging and interesting nowadays. Cheers Team Guga!

[@Traumbrecher]

Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?). Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!

[@malituse5193]

Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it! (Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)

[@talktothecop]

The aim of channel is to have sous vide foods So I guess on guga foods channel we might get to see him make it Cause all contents finish cooking in one utensil which we call biryani ko dum dena Like saffron milk and loads of ghee added after layering chicken and rice On sous vide it won't be possible Sous vide takes 10% the amount of work required in regular biryani made in India

[@talktothecop]

But I do agree with you

[@angithanilkumar]

What do you mean who can resist a nice juicy prime rib-eye steak

[@talktothecop]

@@angithanilkumar probably a hindu like me

[@angithanilkumar]

@@talktothecop Only cows are sacred. Buffalos are still yummy.

[@Jerry13t]

You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.

[@aminy23]

He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.

[@vnombear]

Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!

[@takarahiro6730]

i like how maumau just keeps eating when guga is talking hahaha

[@flamechicken415]

that's how you know its good lol

[@ben_dover01]

Meowmeow*

[@pumpkinheadghoul]

Uncle Roger may not like your rice, but Uncle Ben thinks you're brilliant.

[@eL_K_Dee]

uncle ben doesnt know how to cook basmati rice

[@niubilities]

@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.

[@eL_K_Dee]

@@niubilities ah ok

[@ipeefreely2364]

Roger isnt a cook.

[@UltraZombie]

Basmati is the best rice for curry

[@BlastingXNP]

I don't know why I choose to watch your videos while I'm on a diet...

[@TWINKIE967]

😂

[@JRMCNEA]

To be fair the ingredients don't seem to be high in calories. But serving size lol

[@tommj4365]

this dish... I always end up waking up the next morning, half naked on my couch, belly huge, empty pot laying next to me O_O

[@imran4968]

You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.

[@ZeroPons]

You can watch the video while eating and imagine you're eating that, that works for me haha

[@SexyBibliophile]

Guga, this is one of those things that is hard to critique since Biryani is so personal to anyone that has grown up with it. What you prepared definitely looks delicious and is in the spirit of Biryani.

[@johnstroup3191]

Thanks so much for introducing us to this. I made this dish. Absolutely delicious! Going to definitely make it again. And thank you for introducing me to sous vide! I’m hooked

[@shimoneliu1143]

Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)

[@allstarsandre]

yeah, that is a delicious chicken and rice meal but it is completely different from a biryani method wise and even ingredient wise

[@SexyBibliophile]

Yeah, it doesn’t look anything like Biryani. When I saw the thumbnail I didn’t know what it was but I’m sure the flavor profile is great.

[@Sundog1985]

The regional differences in biryani in Pakistan alone are pretty big so I imagine the are many in India too.

[@ahmadjohan6571]

very different indeed.even from us South East Asian

[@SimonPeter1]

It is like the OLDEST Egg video. I would consider it is a Guga style dish inspired by the original dish.

[@Bobbnoxious]

I love how Guga mentions Uncle Roger when he used the dreaded colander

[@pog7245]

He hasn't responded... he's mad

[@eL_K_Dee]

we have yet to see Nigel Ng cook a proper dish himself

[@brandonupchurch7628]

Well this is Indian food so the ball is in Auntie Hersha's court and she uses the colander so it's fine.

[@DavidWMiller]

@@eL_K_Dee Yes, we have. Months ago.

[@Neimonster]

If you cook the rice correctly, there is no need for a colander. This is why it is puzzling and slightly infuriating to see.

[@SemiSpartan]

I love the absolute genuine passionate reactions to the taste of the food! This and so many other reasons is why I love watching Guga's videos!!!

[@marwan4358]

me too!

[@boomer781]

Best cooking channel!!! Love the videos.

[@maxmakesfilms69]

Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!

[@bobs366]

Guga - please make whatever would be yours and Maimaus “last supper” dish. May be two episodes but worth it! We want to see the full meal!

[@rekrap935]

good idea

[@januszstepien132]

that would be awesome, Blow Out kind of style

[@Eric-no1rn]

Great idea, maybe with a different title but yes go for it gugaaa

[@tinchiremba1581]

All Hail Chef GUGA!! Man you inspire me to cook for my family on a weekly basis!!! I appreciate your hard work!! THANK YOU A BILLION!!!!

[@helocoastie8274]

AWESOME GUGA, I put this one in my saved food videos which you are there a lot. Will be making this one soon for sure, thank you

[@HoangDang-pw1tz]

5:37 Guga: please don't send this video to uncle roger Well guys, it's time

[@wlhlmknrd6456]

well, that‘s what he wanted :)

[@eL_K_Dee]

or any indian

[@lalalhmar6118]

Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.

[@nekomancer9157]

uncle roger dont know squat about cooking rice or the different types of rice and what that means for how it can be cooked or how it should be cooked

[@iewigono]

The biggest problem with aunty hersha, she rinsed her rice.

[@thepowerliftingprofessor]

love the guga spin on such a classic dish, cool to see something that is normally so familiar done in a pretty original way

[@forceunleashed4338]

This not a Biryani

[@thepowerliftingprofessor]

@@forceunleashed4338 it’s his version, nothing wrong with taking a spin on something classic

[@forceunleashed4338]

@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice

[@ThatCrazyKid0007]

I'm from Serbia, you should make ćevapi, it is really popular in the ex-yugoslav countries. You basically make 'fingers' out of ground pork, or beef, sometimes even mixed and grill them on high heat. Sounds simple but they are delicious with quality meat and proper charring since you get a lot of browning and charring but the inside stays nice and juicy. You usually make them in batches, great for family barbecues. Another one is pljeskavica, basically the same thing except it's in a more burger format. Made out of pork, flattened and grilled. Delicious, goes well with veggies in a bun.

[@vimalp12]

Looks great gaga! I would love to try it! I would only add cumin and lemon to the chicken marinade!

[@shuleshersh13]

“Do not knock something *out* until you try it.” 🤓🤓 Guga’s versions of English colloquialisms are as wholesome as he is. The best.

[@RetroAmateur1989]

11:12 This is the "DAMN!" Level. The month long sous vide brisket is "Oh hell no!"

[@guilehildee619]

It ayatatzgzygUt 😤😤😤😤

[@walesjedi9217]

when do we get to the *t-rex roar* level? (I hope I used the right reference there)

[@lazibayer]

One of my favorite dishes from the food trucks when I was in school.

[@christopherwilson3113]

That looked incredible! Love every single video. 🔥🔥🔥

[@Merecir]

Try making Swedish "Janssons Frestelse" (Jansson's Temptation). - Potato and Anchovy Casserole. A must have on any big celebration smörgåsbord.

[@PovlKvols]

Oh yeah, great idea. I haven't tasted that for years, and I'd like to see Gugas take on that one!

[@adnansafar7008]

Guga you're a legend, but *Never strain the saffron milk and throw away the saffron. *Always wash basmati rice to make it less sticky and more fluffy.

[@mikkel881]

Im from Denmark and think you should try to make a guga verssion of ''Stegt flæsk med persillesauce'' (Roast pork with parsley sauce) we usually just have boiled white potaotes with it, but would love to see how you would make it. and keep up the great videos, i learn so much from them :)

[@Syncr0w]

Another great video Guga! My name is Paul, I am from the Phillipines. There is a couple of popular dishes from there you could try. Lumpia: Philippino Eggrolls. Specfically the pork variant. I would like to see an experiment to put MORE juiciness and flavor into it. Please do a comparison between a traditional version vs. a sous vide version. Chicken Adobo: Chicken in a soy sauce mix. Again another comparison between traditional and sous vide styles. Thanks Guga!

[@talktothecop]

Being an Indian and seeing how guga made this I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour Thanks Guga

[@vagabondwastrel2361]

Try to make some American style baked beans. It tastes better the second day and is just amazing with a lot of different variations.

[@talktothecop]

@@vagabondwastrel2361 Any link on KZbin Imma try I am into cooking

[@talktothecop]

@@vagabondwastrel2361 I mean any specific video You recommend

[@slipmagt]

Can you explain the shortcuts youre talking about? Im interested to know.

[@eggtastic3555]

yeah lol, i likke how he holds on the rice so its a very good meat to rice ratio

[@R0n8urgundy]

I'm from the UK and Indian food is crazy popular over here. Definately gonna make this for the family.

[@forceunleashed4338]

This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.

[@robintitanstudios6455]

This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.

[@JesusChrist-yh4pi]

Of course its popular in the UK. Ya'll dont use spices.

[@forceunleashed4338]

@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..

[@forceunleashed4338]

There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.

[@clanseller55]

im so jealous of your knife collection! mayby a explanation video of the uses of your knives?

[@Mrkouman]

Lol.. I’m dying over your uncle roger comment and the rice.. love it. I watch you both

[@Dillfaro]

Can we please get a video on a nice bone-in pork porterhouse? You get the loin on one side and the tenderloin on the other. That cut of meat is magical and I would love to see you bring out it's full potential.

[@KingNurseOR]

I love to see Guga so happy when he eats, especially when it is a new dish he is making. 😊

[@kenweller2032]

If you have a chamber sealer like that, I understand you can "speed marinade" by running the item in question through a few vacuum and release cycles. You can instantly pickle vegetables that way, too.

[@anthonyogletree5413]

My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.

[@kainih]

Strained rice and no MSG?! Uncle Roger is going to have an aneurysm.

[@jondeiconic2552]

Oh he watching now.

[@allyourfuturebelongstochina]

uncle rogers is a ccp shill who doesn't know what he's talking about. And you also cannot make Biryani with asian style rice. It tastes like turd.

[@TheSlavChef]

hayiaaa

[@-MarkWinston-]

@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.

[@DaveDVideoMaker]

Indian dishes generally don’t have MSG.

[@Envra]

I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.

[@foreverclassic105]

This is a cool idea!

[@Oscar_AH]

I’m watching your videos while fasting. I don’t know if I’m torturing myself or just getting ready for the feast :D

[@francinegee9997]

Every other day I only eat one meal a day, and I watch the videos too. I torture myself by...getting ready for the feast!

[@bigal1024]

Lol. Thats like staying at a crack house while attending rehab…

[@JohnAbrahamsen]

Hi Guga. Looks very good this dish. I will certainly try to make it. Proposal: make Norwegian Fårikål or traditional pinnekjøtt (this you will love I will promise you this).

[@beaconstudio4180]

You should do an experiment where you should see if seasoning before dry age is better or dry brining and then dry aging.

[@niubilities]

I think that will just cure the meat and make it salty

[@HSKFabrications]

You don't dry age chicken...

[@beneisenberg6003]

@@HSKFabrications first time here?

[@HSKFabrications]

@@beneisenberg6003 nope, did you watch his video when he did?

[@HSKFabrications]

@@beneisenberg6003 You must be new here. He's done it and it came out horrible.

[@burnbinaron8140]

Wait till uncle roger says haiya. Love this video guys. Guga, u should do your version of egg fried rice. And definitely with some steaks

[@mickoneill2753]

Hi from London, England... love your videos... I often cook Basmati rice, and I always use the boil and sieve method, as you did. If you leave it in the pan to absorb the liquid, you end up with a sticky mess stuck to the pan bottom!!!

[@ioio5993]

Germany - Bavarian white veal sausages, or weisswurst, with zuurkoolstamppot is a Dutch dish (mashed potatoes with sauerkraut and bacon) served with some stewed apples. Stone ground mustard

[@NicholasRout]

I'm from South Africa 🇿🇦 I would love to see you make either Bobotie, Biltong, or Milk Tart!

[@wolfpredator5226]

Malva pudding. He definitely has to do malva pudding

[@mukhtaarahmed4473]

Biltong for sure!😂😂😂😂

[@malituse5193]

@@wolfpredator5226 Oh yeah, Malva Pudding is fantastic! He should 100% do it

[@ethanaldington-hunt9815]

Yes!!!

[@kivaansingh9452]

Aweh bro I'm also from south Africa

[@mozammilathar]

I am from India absolutely loved your video and I would like to see your take on "Haleem" because that's my favourite dish

[@Sundog1985]

He would adore beef halleem. Now I'm hungry...

[@CodrinDonciu]

Guga, you gotta try these two Romanian dishes: 1. "sarmale" served with sour cream (pork and beef ground meat mixture, wrapped in cabbage or grape wine leaf) 2. "mici" served with mustard. (beef and lamb mixture, it's like a sausage with no wrap; look it up, extremely popular here)

[@marchandaisin2]

Please try cooking argentinian mollejas a la parrilla vs sous vide, it's going to be a mistery meat for sure. cheers! Love your videos

[@thefool4989]

You know it's good, when Maumau eats more than 1 bite.

[@silvercat7599]

I'm from Peru. I would love to see you make Seco de Carne or Aji de Gallina

[@alvaroandaluzdiaz6374]

¿Crees que pueda encontrar los ingredientes?

[@silvercat7599]

@@alvaroandaluzdiaz6374 Creo que sí. Creo que con Amazon u otras tiendas online, puedes encontrar los ingredientes o al menos conseguir algo similar.

[@joelmork4118]

Looks incredible! Can you try dry brine picanha?

[@theclownofclowns]

Always a pleasure to see your videos, Guga. Are you classically trained? It seems like it

[@deminybs]

Hi guga :D just ate some A5 miyazakigyu picanha last night almost died it's soo good

[@Unknown-rh9nl]

Nice how’d you cook it

[@jarlsigurdstorvann9885]

There is a popular spice in norway called "gastromat". It has a powerful taste to it that enhances meaty flavors in different ways salt would do it. Try get some and work with it!

[@Haze4Dayz]

Gastromat is just Sea salt and MSG lol

[@jarlsigurdstorvann9885]

@@Haze4Dayz i doubt that

[@cantycanvas4150]

@@jarlsigurdstorvann9885 well, there’s also some yeast extract, leeks and garlic... but Haze4days is basically right; it’s the msg and salt that makes it savoury. You can buy pure msg in many asian shops. Try adding it to any spice blend that you make yourself - it’s awesome stuff. It should perhaps be noted that the health effects of msg are disputed and some claim it’s downright dangerous. When people talk of the ”umami” flavour it’s really the msg they’re meaning. It’s the ”secret ingredient” in most take away china food. If you’re wondering why your home made asian dishes don’t taste like at the restaurant, it may very well be the msg that makes the difference.

[@jarlsigurdstorvann9885]

@@cantycanvas4150 allrighty then wikipedia boi

[@bleezair]

I’m from Canada, and I’d love it if you could make one of my favourite dishes. It’s a wild game stew spooned onto mashed potatoes with beef gravy on top. Some cheese topped buttermilk biscuits on the side is my go to. I’m not going to give more detail than that because I’d love to see your own interpretation. You’ll need moose, venison and caribou. I hope you choose this dish! Cheers from Canada 🇨🇦

[@zohniey]

Make some Loukoumades from Cyprus!!! They are so fun to make and taste out of this world!

[@KhyatiPuria]

Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :) PS: always a pleasure watching your videos!

[@dkn2464]

I think the milk kind of acts like water by infusing the Safran but I'm no Safran expert...

[@KhyatiPuria]

@@dkn2464 could be but the milk would have to be boiling hot to actually extract saffron completely.

[@andre-j3sus]

Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!

[@Yonada]

Guga! Can you make a video at some point about what you do with all the various trimmings you get? From chicken, steaks and all that! Particularly interested in seeing you actually put the dry age trimmings to use!

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak!?

[@jokz9810]

Hello Guga, i'm watching your videos from France and i think that you should try doing some of the frenchest dishes such as Boeuf bourgignon or a steak tartare ! You should definitly try doing a sauce béarnaise to go along with your steaks !

[@lucindajane6433]

Sous vide coq au vin would be awesome!

[@uyvu9309]

I clicked so fast when I saw guga I didn't realize that I was here

[@adri_arispon]

Hey Guga! You should try to cook Locro, Is an amazing typical dish from Argentina! Take care

[@TheRealNormanBates]

0:41 you should consider doing a video on what you do with the trimmings.

[@remodulatorufficiale]

Very common in South Africa, Guga. But yours is wowzinho 100%!

[@wolfpredator5226]

I have a Indian friend and his grandmother makes the best biryani. I love it

[@Aioross]

From Portugal and i'd like to see you give it a go on "Cozido à Portuguesa"

[@Wingchop]

Love that dish That would definitely be something different for the American crowd

[@puellanivis]

Guga, you should try German Sauerbraten. It’s pretty awesome. And you could combine it up with a side of Käsespätzle.

[@littledog7961]

"It's like a curry on the bottom" That's exactly what I was thinking when you were cooking it lol.

[@GaryPopejr]

Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao

[@deepayanbardhan911]

Guga knows how to appease all crowds. That's probably the fav indian subcontinent recipe for everyone

[@The89shachan]

I'm from Malaysia and I've been a fan of both of your channels. If i would suggest the most popular food in my country, it would be 'nasi lemak with spiced fried chicken'. Looking forward to watching more of your videos, Guga. Peace and love to you, Maumau & Angel.

[@TheLanchera]

Hey, I've been watching your videos for a while I would love you to try and also cook Bulgarian food(eastern europe), you can try to make mousaka or maybe kebabche/kufte (bulgarian way). I would love to see that!

[@shawnlesley473]

Just once I would really like to hear Guga say "This marinade is gonna be a real P.I.T.A. to make!".

[@jaanbazhossain9526]

I like how guga respect uncle rogers.... He mentioned him so many times......they have a nice relation there 😌

[@chiwawahusky]

I'm from Thailand. Please cook Chicken Massaman, one of the most famous Thai recipes. It might be even more fantastic with your Sous Vide technique.

[@LikesBigSteaks]

Really liked the recipe. Grilled the chicken instead of sous-vide, but got a really good crisp.

[@wonderdesmond6729]

Hi,i am from malaysia can you could try to make satay ayam/beef/lamb. Most malaysian enjoy this dish during festival season or just normal days.

[@-MarkWinston-]

Rabbit and deer too... hahahahaha! Baru tahu erti 'flavour'.

[@wonderdesmond6729]

@@-MarkWinston- yes yes yes

[@kyril98741]

agreed. I think Sate will taste a lot better with sous vide. BTW ayam is chicken.

[@-MarkWinston-]

@@kyril98741 part of the reason why satay is so delicious is because it spends most of its time on the grill, above the charcoal. If you sous vide it, it will spend less time on the grill unless you put on a very low heat which negates the point of satay, quick and delicious.

[@kyril98741]

@@-MarkWinston- you can get the charcoal flavour easily during the sear portion. Satay usually doesn't take too long to cook.

[@jeffhenry7139]

Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂

[@Arrieon]

I’m from Trinidad and YOU NEED TO TRY DOUBLES!!! And also Trini style curry

[@andreymasunov3731]

I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian) Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef. Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)

[@nitishmondal813]

Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️ Anyway...take love and be safe😌

[@convincedquaker]

Sous-vide

[@uns4intedx]

There's a dish in the Middle East called "Machboos" I've had it recently for the first time and I fell in love. It can be done with any kind of protein but chicken is the most popular :)

[@mv6xxbeats655]

Oh yess that’s a vibe aswell

[@JamesExcell-InterJex]

I'm Jamaican...American. Your version of jerk chicken would be amazing! With the scotch bonnet pepper!!! And all of those juices. Yessir!!

[@OnePotMeals]

I make basmati rice in a similar way. Put the cloves, cinnamon, etc in a spice bag. Makes it really easy to pull it out.

[@jeremyjohn1954]

The whole point of Briyani is to cook everything together... justsaying, but I'm sure Guga's version was good

[@SpicyShinx]

Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same

[@Roamer145]

Is it specifically black pepper? Like, could you use white pepper? Or dried basil is a tasty addition. As is savory (fresh or dried).

[@SpicyShinx]

@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(

[@Vietcongster]

When he makes picanha, he uses only salt. I guess you'll need to eat the queen of all beef for the rest of your life =P

[@Truroben]

Fresh watercress can have a nice peppery profile

[@astrielmaahes1116]

Try pink peppercorns, its a completely different plant species relate to cashews. But if you have a nut allergy too nevermind

[@sasikiranbs1983]

It’s a good attempt, and looks delicious. The only difference, and I think it makes a lot of difference Is to cook the whole assembled pot for a bit, the rice needs to take the flavour of the chicken when it is cooking. I’d repeat the process, but undercook the chicken a little bit in sousvide, and finish the cooking on the pan (all assembled). Chicken on the bottom, sauce, rice on top, covered and cooked on low for 15-20 mins.

[@nickrusso86]

Guga, please start up cooking classes. I'm from south Florida and would be thrilled to meet you, cook with you, and maybe learn something along the way.

[@abhijithak9102]

Being an Indian, I approve this magnificent flavour explosive dish ! 👍

[@JuniorJr...]

Explosive in both ways 🥵 haha Greetings from Brazil.

[@marwan4358]

You have the most flavored dishes in the entire world!

[@abhijithak9102]

@@JuniorJr... oh I feel you. We're used to crapping molten lava everyday 😂😂

[@JuniorJr...]

@@abhijithak9102 🤣🤣🤣

[@9jsofficial472]

Cook SOUVLAKII PLEEASE

[@rubenbarranco9169]

I am from Spain, we obviously have paella and omelette, but you could also try some meat dishes, like carrilleras or callos (which are made with that White mistery meat) also could try a good iberian ham. Spain has a lot of meat dishes, but u can also run with fish as sidedishes, like "puntillitas" or "tortillas de camarones" finally, as a sidedish, try my favorite food ever, croquetas, It os extremely simple, basically fríes bechamel with ham, 10/10

[@glossmaker6931]

Great video man!! Don't worry, there are many ways to cook Biryani from different parts of India. I am from Singapore & i cook my Biryani the boil way too similar like you but i half cook it then layer with spices & Chicken Masala then slowly cook till finish. I suggest you cook Hainanese Chicken Rice next please!! Thanks Guga! Great video. Very natural.

[@DARINW13]

“Just buy a rice cooker! Hiyaw....”

[@N8sLaxLife]

As a Filipino I’d love to see either adobo or kare kare. Both want tender meat so they’d lend REAL well to sous vide. Sisig is another good option too

[@mustafafernandez1038]

i think he already tried sisig but he miss pronounced it XD

[@benzmansl65amg]

Sarap

[@LiveAsh]

I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.