Make The Ultimate Chicken Biryani At Home

[@IvanStalkerson]

Not gonna lie, your format of mixing history deep dives with a recipe is/was the exact reason I love your videos, so please don't feel the need to constrain the history lessons to a 60 sec time frame!

[@stephlang03]

Yes, me too! Bring the stories back

[@GCOSBenbow]

I highly suggest using a pestle and mortar; not as necessary for the spice mix but its super useful for the saffron. By using one you can reduce the amount of saffron you use by a lot, (which also massively reduces the cost) add the steaming milk or water straight into the mortar. If you DO make your masala in a mortar the milk/water will collect all the leftover small pieces and make the liquid even more amazing when you pour it over the rice. Also if you're going to an Asian/Indian supermarket anyway please get some ghee and use that instead of butter at the top of the biryani. Makes a surprising difference.

[@mgntstr]

Instead of vegetable oil, make ghee, set some aside and then make onion infused ghee. The way it is meant to be played.

[@MrKhoshkhial]

Dear Andong, as an Iranian I must say well done. You even mentioned some small but really important twist that many dont know. U know Biryani better than many Iranians. But a little notice: Shah jeera is 2 words: shah means king in farsi, and jeera is cumin. The green cumin called king of cumin in farsi cause we use it more as a remedie and health. Less for cooking and more for treatment. The other reason is it has much more potent flavor. Hope someday you can make this food with Iranian rice cause thats a real game changer. Unfortunetaley exporting our rice is forbiden due to less amount of production. You have to come to Iran to try our magnicifent rice. Again thank you, u know everything about this food. 🎉🎉🎉🎉🎉

[@piorunekk]

I don't support only 60 seconds of history. Please dont feel obliged to create shorter videos. In your case longer=better.

[@ArsalanSaber]

Agreed

[@mylesjude233]

Feel the same, definitely want more history 😊

[@lelalux3]

Agreed! And if some people don't enjoy thr history part, they can just skip to tje next chapter of the video. That's what this chapter thing on KZbin was invented for!

[@williambarbier8506]

I agree as well

[@williambarbier8506]

That is to me one of the strongest point of this channel

[@theblobfish9614]

I so highly recommend making a nice simple mayo with the onion oil. I did it recently for a potato salad dressing and its just the bomb. Fry 2 parts onions and 1 part garlic in some neutral oil, fry till golden and fragrant, separate solids and reserve for garnish, cool the oil, and use the handblender method to make a mayo with around 2 yolks per 300ml of oil, a big teaspoon of dijon, one small clove of garlic, tablespoon of vinegar, salt and pepper and maybe msg. Its such a great twist on a classic mayo, and so good on a burger

[@mr.e_mann5091]

Man, I love you Andong. All your videos are so educational, you do a fantastic job explaining your process. As someone who doesn't like recipes but loves learning how to make things and especially knowing the history and culture behind it, you have been a real delight to watch! Edit: I do not appreciate the 60 second limit on the history lesson though, the big in depth history lessons are my favorite parts 😢

[@yybbhn]

agree! maybe he can spread the history through the video a bit? I know at the end of the day this is a business and he's likely doing this bc the analytics say he should

[@Chrisinater8]

Same, i love the history part. But i get that many people are not history nerds like us :D

[@lqr824]

7:00 OK YOU ARE FLAT OUT WRONG on the jarred minced garlic and ginger. Now, I use them weekly, don't get me wrong, they are definitely a time saver, but they're only reminiscent of the full spectrum of the smells of the real thing. If you're going through all the trouble of the other ingredients here, you ABSOLUTELY MUST just go ahead and mince these guys fresh. You will absolutely be able to detect the difference in the final product without even concentrating.

[@markg.1159]

I use a microplane to grate my garlic and ginger, and it gives me a paste-like texture really easily.

[@jacquespoulemer3577]

Dear Aleksey (aka Andong). I think what I love MOST about your videos is that I always learn something new that I can actually use in my cooking. and since I've been cooking for over half a century now with food from all over the world, that doesn't happen so very often. I've been making Biryani since the 1970s and here are those two new techniques: 1- I've done the traditional dough around the pot lid to seal it for the dum. But putting a heavy pot on top is one of those genius ideas that you slap your forehead and say...why didn't I think of that. Nowadays for my rice dishes we start them on top of the stove but finish it in the oven. I will be putting a heavy pot on top to keep the steam in. 2- I love the taste of smoke in dishes and the ghee with a hot coal in it is simply an inspiration. Again thank you my fellow multicultural brother from countries I've always been in love with all my life. Deutschland, Zhongguo, Po Russiye, and of course we cannot forget how the Jews around the world have brought wonderful things to every country they go to. And what can I say about Indian Cooking???? it's so wonderful. And speaking of Pakistan hehehe. have you ever tried the roasted chicken where you pull all the skin off and make a paste of spices onions garlic and nuts and coat the chicken with it and then bake it in an oven or a tandoor???? it's to die for. Hugs from Mexico Jim, retired and loving it. hehehe

[@jamawl66]

i think his name is artyrom?

[@stephlang03]

Arseny @@jamawl66

[@shayk4791]

Indian(-American) here. A lot of us take the shortcut by using either MDH Hyderabadi Biryani Masala or any of the Shan biryani masalas - if you don't want to put in the work of making your own masala, these brands still produce amazing results with home cooked biryani. You can buy these at most Indian grocery stores in Western countries.

[@UnCoolDad]

Yeah, Shan is great. I tried to replicate their flavour using the ingredients on the pack. I could not. Either they are lying, or using black magic to make it taste the way it does 🤣

[@theoriginalluppy]

Excellent video, I will definitely be making this. I recommend using fresh garlic/ginger paste or you can get frozen cubes of ginger and garlic, these contain 100% garlic/ginger and nothing else. The jars of ginger garlic paste tend to have critic acid, xanthum gum and preservatives which change the taste (I have no problem with the other stuff in general, but for this it tends to make the final product a bit sour and not as pungent). For example TRS ginger garlic paste only contains 48% ginger and garlic.

[@markg.1159]

My approach is to grate the garlic and ginger with a microplane.

[@theoriginalluppy]

​@@markg.1159yeah that'll be lovely too. I think anything fresh works better than most of the jars

[@JimNortonsAlcoholism]

Dorot frozen ginger and garlic cubes are great if you can find them.

[@williambarbier8506]

Great video thanks Andong. However mace is not the flower of the nutmeg, but the aril around the nut itself😅

[@geniuspharmacist]

This channel deserves millions of subscribers.... Keep going, you'll get there.

[@desisnackqueen]

The point where I saw you using the original Indian Bay leaves I knew I was definitely going to follow you......!!! Totally nailed it and that's how we Indians love our biryani...🎉

[@lynnettejohns4733]

Well done on the spices! and the onions. There are thousands of biryani recipes, so mine is not the absolute... I do very similar to you. I remove skin, slash the drumsticks. cut the thighs in two, the breast in a few pieces etc. I cut the potaotes into four and fry till crispy on the outside, mostly fluffy on the inside. I use the same oil I used for the onions. Once the curry is done I put in a seperate bowl, but leave some sauce in the pot. Then a layer of rice. (I let the spice boil in the water for a bit before adding the rice.) followed by the curry, which I arrange so that every serving spoon has chicken. Then potatoes, and onions. repeat. I end with rice as final layer and a lots of fried onion on top. Depending on how much you are making... I pour over half to three-quarter cup of hot water. Pat with butter. Close lid, let the pot get hot, lower the temp and steam for longer than I think is necessary. We don't aim for a paella socarrat. love serving with a tomatoe and onion salad (vinegar and sugar, with a bit of water, and chillies if I want.) My favourite is double cream plain yogurt, cumin seeds, cumin powder, fresh coriander, lemon juice, salt. Oh yes, we call cumin jeera. In a pinch you can use shah jeera - caraway seeds)

[@darknes18]

You could fry the chicken skin an chop it to smaller pieces and add it as an extra optional topping

[@emmydothething]

Every year, your videos get slicker while still being your style. I hope this never truly feels like work for you all!

[@Apollo440]

Fantastic recipe! Saw quite a few of those on the internet, but only after seeing your recipe, I've become confident, that I can repeat the recipe by myself, even without watching the video again. You truly are a bridge between East and West! Thank you and congrats on the new website.

[@pqrstsma2011]

4:54 even _"Shah Jeera"_ is a misnomer; it was originally called _"Syahi jeera/zira",_ but over time it morphed into 'Shahi jeera', the word 'Shahi' meaning 'Royal/of the Shah'... i guess ppl liked calling it 'Royal Cumin' so the mis-name stuck 11:56 _"dum"_ cooking (rhymes with 'dumb' or 'thumb'), not _düm..._

[@darkpokemon0426]

I am SO glad you have a written recipe for this now, I used to try cooking your soups from the soup challenge a few years back and without a written guide it was so easy to miss a simple step that would totally change the flavor of the dish. This looks delicious and I'm excited to try it now

[@Danny.._]

mace is not the flower of the nutmeg plant - it wraps around the seed (which is the nutmeg) and then the nutmeg and mace are inside a fruit. the flower is long dead by the time the nutmeg and mace are harvested. technically, mace is an aril, which is also what the juicy, delicious covering around a pomegranate seed is.

[@swagatochatterjee7104]

Just a suggestion for anyone working with Basmati, just keep the ratio water:rice as 1:1 and add like 200 ml more water. I guarantee you it will be perfect with not a single grain sticking at the bottom of your pot! If you have the patience, just pull out some of the chicken from the pot and layer it with multiple layers of alternating rice and chicken exactly like Lasagna, it will help you get a browner rice! Other than that his recipe is perfect! Heck its better than like 90% of biriyani found in Berlin! I swear they suck! Lastly Andong, can you please tell where you get hold of good Basmati rice? I'm tired of going to Dong Xuan every time I need some and then buy like 10 kg of it and haul it over M10.

[@damiaanwolters4739]

Different specialty stores or order it online

[@swagatochatterjee7104]

@@damiaanwolters4739 yaaah where? I once brought a Lidl packet which said Basmati rice, and it was everything but basmati rice! It was shit!!

[@BigHenFor]

Brands differ, because there are different varieties of basmati, but try looking out for Sella Basmati aka Golden Sella - it's flavourful extra long grain is perfect for biriyani, and its parboiled, which makes it easy to cook. It my country, it doesnt come in Indian/Pakistani branding. Distributors buy in bulk, and repackage, but its the best basmati I've eaten. I thoroughly wash my basmati until the water is clear, because I don't like the river water smell. And some Indians don't think that's right to do with Basmati, but you do you. It is more expensive, but not as expensive as the premium brands. Its worth it for tour-de-force dishes like biriyani. It comes in 5 kg bags, but even eaten as an everyday rice, its the bomb IMO. Also, in my country, Amazon is competively priced with the supermarkets in the 5 kg-10 kg sizes. If you have Prime membership, they will deliver. Also, if you have a large African miniority in your country, check out their high street and stores and cash-and-carry stores. We have them, and they often sell Sella Basmati and ordinary Basmati, as many african countries have had, or do still have large Indian and Pakistani minorities, and so will stock various types of rice including basmati. Choose stores with a high turnover though, to ensure freshness.

[@bertoman1990]

Good take on biryani. Quick, simple and easy for one to memorize after watching your video!

[@lynnettejohns4733]

I hope you memorised all the spices, and quantities. 😁

[@netsailor]

Walking through Moabit I just yesterday wondered if I missed your uploads recently. Nice to see a new production now! Dankeschön!

[@atthelord]

I really hope you'll be uploading more often.. I really love your videos!

[@lqr824]

13:30 you didn't mention this is called the Dhungar Method. If you have a gas range, you can heat the coal with the gas flame, but as I have IH, I use a blowtorch too :-D To me it's critical to do this for Dal Tarka. I don't do it with Biryani.

[@ascii115]

Made the Biryani today and while it was quite a bit of work, the result was amazing! The only step I skipped was smoking, as I didnt have coal at hand. Maybe next time ;-). But it was so tasty anyway, even without smoking. I will definitly make this Biryani again! Thanks for the great recipe Andong!

[@HimaniNaik-si2yz]

Very good Andog... I certify this recipe after making 100 times Biryani for my family and freinds... That Potato part I loved it, i also add it whenever I want to add more masala...this potato tradition came from Bengal region of India ... Again Great Job...👍

[@elpukito]

Your timing could not be better, I'm planning to make this for friends in a few days. It looks great, I'm just a bit confused by the order of steps. If marinating the chicken takes the longest amount of time, doesn't it make sense to wait with soaking the rice until later in the process?

[@swisski]

Yes, I would marinate the meat overnight and then soak the rice first on the cooking.

[@TristanBehrens]

Andy cooks also has an excellent recipe if you're looking for any more inspiration

[@Getpojke]

Spookily I spent a chunk of yesterday making a biryani, but I made mine with lamb. Slightly different spicing to yours (which looks excellent). I served it up with a sprinkle of pomegranate seeds (they look like rubies sprinkled on top), a cucumber raita & I pushed the boat out & made a Peshwari naan to eat it with. I like the sour fruity sweetness the pomegranate brings with lamb & similarly the sweetness of the Peshwari naan fits in here too. Just had a quick look at the website, looks excellent & look forward to seeing it grow. I also signed up for the newsletter.

[@NurashikinBinteARahim]

where do you stay? imma come over with an empty plate. just kidding, whatever you made sounds gorgeous.

[@Getpojke]

@@NurashikinBinteARahim It was really good, I like chicken, but the extra richness the lamb gives makes it even better for my tastes. Andong's recipe sounds good, you should give it a try. The layers of onions, rice & meat with that spicing once tasted makes you realise why they call it a royal dish, its so good. I'd always made a Persian/Punjabi version 'till recently, but I'm coming around to a more Sindhi version with potatoes like Andong makes.

[@Hun_Uinaq]

My God! I am starving now! I am impressed with how much work and time is put into this dish. Honestly, this seems like special occasion food. It’s a sort of thing you want to make a lot of for when you want to feed a lot of your family since it takes so long. It doesn’t make sense to put all this work into a small batch.

[@UnitedCuisines]

I had the best (mutton) Biryani of my life in Hyderabad, India. Would love to see Andong heading there for a Vlog 😀

[@Ghi102]

Lamb Biryani is my favourite out of chicken and lamb, just so tasty

[@deepaksanaka]

Hyderabad has a GI tag for its Biryani.

[@bitmau5]

A local east indian chef 5 minutes from me, turn me onto this dish. His rice is reddish in coulour and has a lot of spice; I havn't quite figured out why... yet. I don't care how KZbin recommended me this, I'm just glad that it did!

[@jessicahansen1288]

I love biryani and this recipe looks really nice! Will try it tonight.

[@annbrookens945]

"I'm going to eat ALL this chicken biryani right now!" What! I was hoping to see your crew's reactions to this fabulous dish!

[@not-on-pizza]

AP deserves some, at least.

[@dialect64]

One of my favorite dishes of all time! I tried a vegetarian version that had cashews, chickpeas, sweet potato, and carrots. Now I prefer to use all those along with chicken thighs for my ultimate Biryani.

[@Presteak_]

Millionaire's Biryani 🎉 yummy. I actually impressed my father in law from mumbai HQ district with this awesome recipe

[@paulmarynissen]

Great video, an amazing dish. One little correction, mace is the aril from around the nutmeg seed, not the flower.

[@nerliYaleks]

i always prefer a video rather than printed recepies. I love your videos, how you explain and everything, and you're very cute

[@cuttwice3905]

Mace is the aril (seed cover) of nutmeg, not the flower.

[@sealofapoorval7437]

4:50 as a homecook, store bought packaged Biryani masala is still a good way to go for someone cooking biryani for the first time!

[@nancy9704]

I love all of those spices! I thought you weren't supposed to eat bay leaves? When you put them into stews and stocks, you have to remove them. I need to find an Indian market. That would be fun to shop in. It's the spices that do it for me every time. Thanks for the recipe :)

[@hazelem1266]

What we do in South Africa with our briyanis. Once you have slit your chicken skin, use a damp cloth to pull it off. It is much easier. We put in masoor dahl for added texture. We also fry our potatoes in the onion/ghee oil. We boil eggs then fry it in the oil. These add layers of different textures. We do multiple layers of rice, chicken, onions, potatoes, eggs, dahl, gravy, coriander and mint. I steam my briyani in the oven. For a few years now, I use foil trays for my oven steamed briyani.

[@psychoedge]

It's quite funny how you urge us to make the whole Biryani masala from scratch but then just use canned garlic and ginger. Great recipe though :D

[@phoenixabstrax]

Very nice video, thank you again Andong! One thing, I think you clock was slower a bit (not sure why), but it was definitely under 60s :D

[@BritishBeachcomber]

In Sri Lanka, I paid a local fisherman to take me out to sea for a couple of hours. Waiting for a catch, we shared curry and rice, eating with our hands. I took the fish to the hotel and got them cooked. Delicious.

[@noob19087]

You can make soaking rice much quicker if you use hot water.

[@humanafterall2076]

I can’t have seed oils, can I replace this with ghee for the process that needs oil Thanks

[@jontalbot1]

I think for most of us in the UK we will just nip down to the local curry house. No doubt not as good as this but cheap and it doesn’t take nine hours

[@EddieAppell]

I’m making this, but not making my own masala. If I buy a biryani masala at my local Indian market, can I just replace it in the process (marinate chicken in the masala) with the homemade masala and continue from there?

[@JimNortonsAlcoholism]

Yes, just use a small amount

[@ragingsilver]

That looks banging! I love the way my mum makes it Mauritian indian style.

[@jonaw.170]

Finally a website!

[@paulantoni1934]

I think the history and thorough research are what sets you apart from others and I really like that.

[@leobetosouza]

More history, please. The best part of your videos is the history part.

[@z32plus2]

Seal in moisture, sounds like receipt for simplified instant pot version

[@AS-os3lj]

Thx for sharing this recipe :)

[@vittalg5033]

You also forgot one crucial part, this food was developed for soldiers, during war since it is a complete meal you've both protein and carbs

[@TheMorpheus3000]

OMG!!!! HE ADDED POTATOES!!! YESSSS!!!! You sir, just went up in my respect scale! :D Potatoes. Make. Biriyani. Better! Also, please don't limit your food history segment. Those are always enjoyable and it's nice to see a well researched video that not only gives very good recipes, but also the background of the food and how it came about.

[@ShinAkuma]

Potato to a biryani is what pineapple is to a pizza. 🤮.

[@shuvoroy7543]

Potato in biriyani is better than the meat it self. You can't imagine a Bangladeshi and Kolkata biriyani without Potato.

[@TF_NowWithExtraCharacters]

Banging recipe as always! Really wondering about where else that smoked ghee technique can be used... But a little feedback on audio? The ups and downs of your voice is somehow more obvious in this vid and some parts were a little harder to hear, eg. 5:40 when you were talking about mace being flowers. Nothing that an increase in volume didn't solve, but thought you might want to know :)

[@jamesgriffith3480]

Imbiss 3000 has left a hole in my heart! Your content is amazing and even better mal auf Deutsch gesprochen ;) I also visited Rüyam in Berlin after your video ;)

[@Ivar2x4]

Andong i love your longer form content, your recipies and your new (heretical) spins on classics (looking at you spergl ramen) keep it up !

[@sandipansaha.]

Golden onion fried = beresta Wt why added lemon? I never know lemon used on biriyani lol.

[@dlanksjnldsljnlk53]

As an Indian, this looks delicious

[@sanketpatil279]

Just a suggestion, Season the rice too, biryani masala and chilli powder after the rice is layered will help. Great biryani anyways

[@matchStickManEleven]

Amazing video! You should add some ghee in the rice while it's cooking. It makes a huge difference

[@disconnected7737]

Love this video, and definitely keep using historical drawings and real pictures! Feels more genuine than the AI stuff

[@powerlurker]

the process is soo long it feels like a science project

[@RobbertdeGroot]

An Indian restaurant near me has a few Biryani dishes but I can't say I'm a fan. I don't know how they make it but for some reason theirs have a very strong 'flower' (like rose or something, to me it is too much like 'soap') taste which I don't like. If it was removed I would probably really like it. Does anyone know what could be causing that flavor? Do some regions add 'rose water' to a biryani? Or is it one of the spices they use. I was in Hyderabad once and had an awesome biryani there and it wasn't at all flower flavor. Mind you they really had to turn down the heat for me.

[@mahidharc4866]

Yeah, there are a few biryanis which have Kewra water (similar to rose water) in them. Especially in Lucknow biryani. But if you can find either Hyderabadi biryani or one of the south Indian biryanis, you won't have that ingredient used. Biryani recipes vary wildly across the subcontinent. You have spicy, mild, floral, earthy, and several others. The meat and the rice are also different. Long grain rice like Basmati is common, but there are short grain rice biryanis also. The meat is commonly goat/sheep, but can also be poultry and sometimes even seafood in some of the coastal regions of India. The main idea though, is that it's always a aspirational celebratory dish.

[@filipoo78]

Every time I buy biryani from local Indian restaurant the rice had this dark brown color and has a super intense flavor. I always wondered how they are making it. Your rice after cooking is mostly white. Is there another way of making biryani?

[@idkypplhavenames2891]

great work

[@Theon435]

5:24 Indian is Asian.

[@chandankumar10360]

Great videos chef!! Just few personal comments. Using too much fenugreek seeds would make it slightly bitter. I m assuming it meant dried fenugreek leef which a very common addition in masala. Mace is not the flower but extra layer covering the nutmeg Saahi Jeera (black cumin seeds) has its own distinct flavor so do put an effort on finding it, if can't no prob but do not add caraway seeds (as you rightly said).

[@markriccardelli1646]

mace is not the flower of a nutmeg plant, it's the outer husk of the nutmeg seed.

[@shaunryan1784]

please make Hyderabadi biryani because it is the best biryani in the world !!!!!!!!!!

[@sealofapoorval7437]

Fun Fact: The Mughals mentioned in this video could actually trace their ancestry back to Gengis Khan! That's why they were called Mughal/ Mogul which originates in Mongol

[@salem4086]

Can you remind me again when I was young and if you cook that one so gorgeous food go ahead😊😢

[@jonv8177]

Awesome recipe Angdong. How about a Rogan Josh recipe?

[@DarDarBinks1986]

Caesar on the cross, been a long time since I've seen the kind of work you laid down today--a damn long time!

[@thatsatastybite]

loved it 😋😋

[@phobosmoon4643]

damn the videogrophy and your presentation are pro as hell

[@sophiusdynami3401]

Why did the biryani change color at the end?

[@WorldwideFoodFinds]

Try Karachi Biryani which is world famous 😍

[@Life.is.a.journey-84]

amazing

[@kaikodi]

I wanna see how you would tackle Jerk Chicken and jerk sauce

[@ozzyq7]

Not nomad Tribes they were Mongol/Turkic Tribes. I think it is not respectful to refer as "some random nomads" because there were big empires and a very interesting culture behind "these tribes".

[@abiromu]

1, Always use red onions, not white ones. 2. Don't use butter when layering the biryani, use ghee. 3. Always keep the spices in a bag for the rice so you can fish it out.

[@hipsterbm5134]

4. always poo in the loo

[@gavinshickle1814]

I'd be willing to pay for this meal at a restaurant. It's hard to judge how much it would actually cost to make this at home. I feel like the saffron alone would cost 40 bucks.

[@clone-2322]

You dont have to add the saffron (not necessary as it just slightly contributes to taste but you wont notice it), just buy a store biryani masala blend, get Banne nawab biryani masala, shouldn't cost more than $10 and you can use it multiple times.

[@markg.1159]

A small container of saffron is less than $15. The other spices are cheap if you can find an Indian grocery. Though it's annoying to buy 7 ounces of a spice you're only using once. Indian food is cheaper the more often you make it. As the other reply said, if you aren't going to use the whole spices for anything else, just buy pre-mixed biryana masala.

[@DaBroetchen]

Wo bekommt man in Deutschland 'aged' basmati?

[@venkatpuneeth]

Actually, not all Indians eat rice with hands... but the ones that do are the daily rice consuming Indians, like me 💪.

[@kacodemonio]

Summoning Grandpa's kitchen at 8:17

[@NikolaiProkoschenko]

4:17 what's a "briyani"?

[@kacodemonio]

"Brilliant" biryani

[@davidfuchs97]

Loved the cooking video! But I honestly miss the historical deep dives you used to make.

[@sarkararajit]

I would rather smoke the marinated chicken before cooking for the Tandoor smell. Smoking at end may be too overpowering conflicting with the flavour.

[@tatiana.melentieva]

Блестящее видео! Красиво, динамично и т.д. Верно говорят, что красивый самолет прекрасно полетит! Вот и твое блюдо - пальчики оближешь! Хвалю за удачу!

[@Jabjabricot]

Does anyone know a similar channel but with vegetarian dishes ?

[@phobosmoon4643]

oh man, oh shit oh man. Biryani is stupid good. TY Andong.

[@cawsking555]

9:19 garum aka fish sauce would be better here

[@user-op8fg3ny3j]

Desi gang and aunties, where you at?

[@UnitedCuisines]

Whoop whoop!

[@UnCoolDad]

Top tip for cooking a Biriyani - use a rice cooker. It cooks at a medium high heat until all the moisture has evaporated then moves onto a low heat to finish off the cook and steam. Works perfectly.

[@jamjenius8498]

Make Plov next 😉

[@readmydescription5533]

12:07 it's not dooom it's daam😅