PERFECT Chicken Dum Biryani by Chef Ranveer Brar - Pro Chef Reacts ft. Chef Fatima Khawaja

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Chef Fatima Khawaja joins me today as we review Ranveer Brar's biryani. We discuss the Indian vs Pakistani versions and all things basmati rice.
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#biryani #reaction #indianfood

[@ChefBrianTsao]

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/ChefBrianTsao and get a special starter pack with an Epic champion ⚡ Kellan the Shrike ⚡

[@aragmarverilian8238]

You guys should do a collab with Chef Ranveer! This will be beyond awesome and rack a lot of views :D Plus, we will learn a lot from you.

[@nitishpurwar6760]

He is a master chef India's judge. Well you know the designation

[@heisenberg19989]

the spices in masala .... toast them to activate oils, so to get the main flavours sear them with ingredients to get out more deeper earthy flavours .

[@mohamedharris4325]

Actually he made a very good Biryani and added great ingredients in it. he said 100% truth about biryani is always not of using basmati rice. seeraga samba rice is one of the greatest rice used for biryani in india and i am huge fan seeraga samba biryani than basmati biryani. i think seeraga samba is the correct rice for biryani because it can get mix with spices easily.

[@nischalgowda988]

@@nitishpurwar6760 ya he was a judge in master chef India

[@sammy.3152]

In India there are countless nos of Biryanis. Each region have their own biryanis. Hyderabad, Kolkata and Lucknow style are the most popular ones.

[@arjunraj823]

Have never heard of Kolkata and Lucknow in Kerala.

[@Ana_Al_Haq]

Malabar, Ambur, thalapakatti, donne biriyani… these are much tastier

[@mimis.5139]

@@arjunraj823 Kolkata one has potatoes... I love the Kolkata one a lot

[@sammy.3152]

@@arjunraj823 Lucknow is in UP bro. It's the main hub for North Indian or Mughal style of Biryani. Kolkata style is a variety of the Lucknow style

[@sammy.3152]

@@Ana_Al_Haq Tbh the northern and Southern regions have entirely different style and taste of Biryanis. It's a matter of personal taste.

[@logankipgen]

There is no pakistani dish. Every pakistani dish is Indian dish unless Pakistan invented a new dish after 1947. I don't believe they did. I rest my case.

[@kidd2.0]

There is no indian dish. Every indian dish is pakistani dish unless india invented a new dish after 1947. I don't believe they did. I rest my case.

[@rudrabhardwaj8207]

​@@kidd2.0 Logic left this chat 😊

[@giridharangounder3817]

​@@kidd2.0 pakistan was created by dividing india that is why it didnt exist before 1947 thats why your argument is invalid 🤓🤓

[@kya_hi_kroge]

Bro you can see his name it's kidd2.0 😂😂 and you can't think of logic from a Pakistani and he is from a peaceful community​@@rudrabhardwaj8207

[@suvx2z381]

​​@@kidd2.0 The word "Pakistan" didn't exist before 1946. The word "India" was there before Alexander the Great attacked "India". Period.

[@gethulked101]

The Pakistanis use Indian seeds to cultivate rice (they import mostly from India and China). So, I don't mind chef Fatima saying she prefers Pakistani basmati. 😂

[@ajaxjaiswal3442]

Why the fuck r u doing it? Read the room everyone is positive here, don't shit on the bed where everyone can it.

[@yashverma3279]

exactly what i was going to say .. haha... ans she dont know barista lol

[@cocomelon1396]

It doesn't always depend on seeds. The water, soil, weather conditions also affect the taste.

[@thatsinghfella]

idk about pakistan but the spice blend we Indians use to sprinkle on fries is called chat masala not garam masala. garam masala is used to cook with not sprinkled over cooked things generally.

[@sshakababy]

even i have never heard of garam masala being sprinkled totally raw on something. We do sometimes add it towards the end like just 5 - 10 minutes before finishing off certain dishes like aloo gosht or haleem but never after turning off the stove. my friend just informed me that in the famous naan channa of Lahore, they add the garam masala on the channa and paaye after putting it in the bowl/plate so apparently it is a thing in central Punjab. Which explains Fatima's comments because she is from Lahore originally.

[@pm6127]

@@sshakababy yes. Even in india, garam masala & kasuri methi are added near the end of cooking. But they aren't considered seasoning. Maybe the overseas Pakistanis do things differently

[@sshakababy]

@@pm6127 I guess it's more about Lahore and Karachi style of cuisine. Garam Masala was a concept brought over by the people who migrated from UP and Bihar after the partition. So our section of Punjab was introduced to it later. So they tried to adopt it into their dishes. But apparently to the Lahori taste buds it appeals more if sprinkled heavily on the finished product. But to the Karachi people who like their flavours more subtle and not in your face, they like their garam masala somewhat cooked.

[@moropant]

Toasting garam masala before grinding release the oils extracts inside, its unlock more taste and aroma.👍🏻

[@abhishekkujur6435]

Gram masala looks little black Chat masala little brownish

[@sayeedakhtar8647]

who the HELL edited this video, the most fun part of chef RANVEER BRAR video is the history lesson about the dish which was completely cut out of this video.

[@prashanttiwari5686]

The technique which Chef Fatima is talking about at 9:58 is actually the recipe for a separate dish called Pulao. A lot of people get confused between Biriyani and Pulao because the two dishes look exactly the same sometimes Biriyani is always rice cooked separately and then slow cooked with chicken over steam. Pulao is the raw rice added with chicken in one pot and cooked in a pressure cooker. It's basically the quick way of getting a taste similar to the biriyani if you are short on time. Good video overall

[@I_am_Mrinmoy]

Why is this comment not pinned yet This is the proper explanation 👍🏻👍🏻👍🏻

[@aditipant249]

Thats what I thought they use that in Maharashtra to make Alni rice

[@dipandat]

Exactly

[@ajitagale5649]

Yes and the same goes for khichdi as well.

[@nirvaana]

She don't know anything about anything dude. Google scholar...

[@Jinzo05]

Chef Ranveer just exudes confidence. The commentary was really interesting and educational, well done Chef Brian.

[@ChefBrianTsao]

Thank you! 🙏

[@prodigalfraudaddy]

​@@ChefBrianTsao please inform miss khadija that shes promoting pakistani basmati thats illegal .GI TAG OF BASMATI BELONGS TO INDIA.basmati grown in pakistan is by smuggling of seeds from india...pakistanis tend to forget to mention that 😂

[@shirokun4742]

Basmati’ derives from the Sanskrit word ‘basamati’ which literally means ‘fragrant’.As compared to any other brown rice, Basmati rice contains nearly 20% more fiber

[@viveklimboo1605]

According to her, it has to be from her country. I'm like, does it !?

[@joitayafu3314]

@@viveklimboo1605 bro in Pakistan basmati rice comes from India 😆

[@shahnoormaredia5269]

@@viveklimboo1605 lol dumbass google. It comes from both countries. Pakistan and india both grow basmati. Hate is so strong you indians become delusional 😂😂😂

[@AkumaNoKuma]

​@@viveklimboo1605 it comes from india, india has GI tag

[@abirnigam8816]

Basmati Rice is older then her country... 😂😂😂 How can it be pakistani when pakistan didn't even existed whem Basmati rice came into play😂😂😂

[@ArghyadebBandyopadhyay]

Many chefs advise against using Basmati rice for Biryani because Basmati is expensive and extremely aromatic. Given the number of spices added to Biryani, Basmati rice may seem like a bit of overkill. Sella, the rice Ranveer used here, is also a kind of long grain rice sans the aroma of Basmati.

[@manusoni9738]

Ranveer brar 🔥🔥 an Indian celebrity chef, MasterChef India judge, food historian ❤️

[@muhammadmohaiminulislam7189]

Chef Ranveer is one of the Masterchef India judge for many years. In case you don't know... What about "Beat Ranveer Brar" some day😅?? Also, He tries to simplify things for people. Almost never uses oven, shows altenative ways to bake without using oven, using ingredients that are usually available in most kitchen etc. Whole spices are useful when you want to add "layers" of flavour. Let's take cardamom as an example. If you put powdered cardamom, it will quickly release fragrance, and if cooked longer, will lose it's potency. If you put whole spices (specially fragrant ones) it will keep releasing the aroma. Also, the aroma evolves as you keep cooking. So , some of the (cardamom) flavours will remain fresh, some will get infused into meat, some will get roasted along meat, and will keep releasing fragrance even when you are resting. In Bangladeshi (where I am from) cuisine some recipes include the spices in both form(grounded and whole).

[@Not_Deb]

Yes he is one of the GOATs

[@shannum23]

This is anime level explanation🙌🏼

[@sonic.garden]

Bro I swear she's so Extra! "We pakistanis swear by Basmati" she said! xd

[@jkg6491]

Spot on man. Ami notice korlam most South Asians expats (esp so called "restauranteurs") South Asian cuisine er baare shudu shallow knowledge raakhe, jeta niye American log jon ke boka banaye aar taka nae. E madam jemon Gorom Masala ar Chaat Masala er moddhe difference jaane na. Bolche "seasoning" ache. Choto borton niye meat ke "Bhun-na" ki hoye sheta o jaane na. Kinda sad tbh, bhalo kore represent korte pacche na region ke.

[@muhammadmohaiminulislam7189]

@@jkg6491 আমিও সেটাই ভেবেছি সব সময়।। যদিও কেউ কেউ আছে যথেষ্ট ভালো।। কিন্তু বেশিরভাগই শুধু নাম সেল করে।। আমেরিকা যায় অন্য কাজে, তারপর শুরু করে রেস্টুরেন্ট।। এই ভিডিওর এক্সপার্ট আরেকটা বিরিয়ানি ভিডিওতে দেখলাম বলছে সে গোটা মশলার চেয়ে গুঁড়া মসলা দিতে পছন্দ করে।। কিন্তু দুইটায় যে দুইরকম কাজ হয়, সেটা মনে হলো জানা নেই।।

[@mr.plutomartian431]

A little correction as someone from Pakistan, Chef Brar is absolutely right if you get roadside biryani in Karachi where I am from they mostly do use Sella chawal (rice) as Basmati is more common in Punjab and nearby areas which makes sense considering thats where Basmati came from. Other than that, amazing reaction very informative. Biryani FTW!!!

[@shahnoormaredia5269]

You will find both rice in Karachi. Roadside biryani is usually sella rice but resturents have basmati.

[@Sandeee]

Absolutely right. Basmati means flavoured. For biryani, you don't need rice flavor because you add the flavor through spices and aromatics. Sella is also a long grain rice but without any flavor. Hence perfect for biryani. Basmati is used for pulav.

[@shubhampaul4664]

Same in India too, the rice changes according to the region of the biryani but nowadays many restaurants are using standardised basmati rice.

[@yashaswinikrishnan1878]

chef fatima seems from an affluent punjabi background so she has no idea about this

[@Ajeyadrum]

Garam masala is not added as a seasoning, it is used during cooking. Chaat masala is a seasoning.

[@globalcitizenn]

I was scratching my head when she was saying that too. Garam masala on fruits? Immigrant children shouldn’t be treated as experts on their parent’s countries. They just know slightly more than the average American is all, which isn’t much. Instead of critiquing an Indian chef on Indian food, it would be more appropriate to just take notes instead.

[@aayushshaw2340]

But she was talking about Pakistan Maybe they use it like that there 😅😅 I don't prefer it man 😅

[@satanb6252]

First I thought she got confused btw garam masala and chat masala but than she cleared that past too. She definitely not the cook from which I can trust about my food😂

[@shahnoormaredia5269]

@@satanb6252 I dont think you matter enough that she would bother cooking anything for you 😂

[@satanb6252]

@@shahnoormaredia5269 True, even she didn’t matter to me. I would avoid the restaurant where she works definitely.😁

[@tol-mol-ke-bol]

A thing to note is that Biryani has different varieties in India. But by far, the most famous, is considered the one from Hyderabad in South India. In this video, @18:25 they did not show completely what Ranveer was talking about Biryani types - different geography, different agro availability, different tastes, so different cooking style/ingredients. Basmati does look good; but then technically Biryani does not have a strict specific rule/recipe also. Honestly, it was great that Chef Ranveer highlighted it, and would have appreciated if it was shown here completely. :)

[@ChefBrianTsao]

Thanks for sharing!

[@Nitin.1682]

Exactly my point.

[@devr3497]

But pulao is not biryani

[@tol-mol-ke-bol]

@@ChefBrianTsao Gordon Ramsay visits India and presents Mutton-Chicken Biryani recipe of a local chef. the video also shows similar approach as Ranveer's: partly cook separately and then together. kzbin.info/www/bejne/g3fag3ZtpLyejrM @5:40 onwards (the place he visits in India, is in north, and towards Nepal; so this is not south indian region)

[@Rahul_Singh100]

Hyderabadi biryani is not most popular Biryani in India. It has only recently picked up a bit sales because of people migrating to South India like Mumbai or Bangalore for job where Hyderabad being closer has brought in its Hyderabadi biryani as a brand. It has never been most famous Biryani nor it's the most delicious. Only people who haven't had any other kind of Biryani, would say it's the best or most popular or stuff like "it's OriGinAL biRyAni".Lol.😁

[@satyendrasinghchouhan7629]

The basmati she mentioned "zebra brand basmati" the best in pakistan is actaully grown by india's basmati seed. Zebra brand itself mentioned that they used indian seeds to grow their basmati rice. JUST FOR INFORMATION. by the was great reaction

[@ChefBrianTsao]

Thanks for tuning in and sharing!

[@NikhilChaudhariimbevda]

Chef Fatima is not an expert remotely for this video.. Pakistanis use Indian seeds for Basmati rice(they don't have their own rice).. their cuisine is a bastardisation of Indian Afghani and Pashtun cuisine (all screwed up). They don't have anything of their own and half the stuff said by her is untrue. She doesn't know the barista, she mentions Pakistani basmati (nothing like that exists), she mentions pulav recipe as biryani in mid video. The former chef in me is like wheres my knife...She like an average Pakistani is let's say undercooked.

[@PseudoProphet]

India has many types of famous Biryanis namely " Dum, Hyderabadi, Lucknowi, Muradabadi, etc." All of them have their own specialities and differences. Dum Biryani focuses on lightness of flavours and emphasizes on the flavour and smell of the rice.

[@AnkurPandeyef]

'Dum' is a technique of cooking, not a type of biryani..

[@PseudoProphet]

@@AnkurPandeyef oh really? What about tandoori chicken? 🤡🤡

[@akshatsahu6413]

@@AnkurPandeyef its both

[@moropant]

@@AnkurPandeyef yeh, you are right👍🏻 it's totally sealed and pressure cooked.

[@prathappoojari5415]

Muradabadi and lakhnow is shitty version brah... Real biriyani is always South Indian Malabari , Bhatkal or khakinada style

[@BillyCat-LM10]

I have tried making this exact same recipe and I can say it confidently, it works. I'm addicted to it now. Chef Ranveer is the GOAT.

[@ChetanSingh-om7gk]

Chef Ranveer is from lucknow which is a city in northern india and the lucknowi biryani is one of the most famous and loved variations of biryani. What fatima describes as "Pakistani Biryani" is just one of the many ways biryani is made in India. It was taken to Pakistan by Muhajirs during Partition. Coming to the cooking technique which fatima was mentioning is technique by which pulao is made, not biryani. Biryani is actually layered with rice and your meat and cooked in it's own steam which is dum. Pulao on the other hand is made made using the technique which fatima was mentioning which is cooking your meat and everything else together. Also, as far as i am aware and the biryani i have eaten have always been dry. There's no watery biryani that i am aware of. maybe my fellow indians can correct me if I am wrong. usually its served with some raita, or tomato chilli chutney or salan and there are other garnishes and accompaniments depending on the person who is making it and region. Coming to the type of rice, Actually chef ranveer is right. It's the sella which is used which parboiled rice with husk still on. Be it sella of basmati, or Golden sella or any other since it holds it's shape well. No wonder pakistan only uses basmati since that's the only rice they grow😂 But in india we have ton of varieties. and Also, the cooking technique is not uniform. the traditional definition of what "biryani" is supposed to be, changes from region to region. Some regions call pulao biryani, some are strict with definition. But it doesnt matter, what matters is the love of indians for biryani. Also, one big misconception which a lot of pakistanis have and i wouldnt hesitate to call it out that it stems from the stereotype that indians are vegetarians and eat grass and vegetables and we pakistanis are strong meat eating people. Biryanis in india do have meat and it's not vegetarians making vegetarian biryani. Fatima also hinted towards this belief. It's just preferences, so it's one of the most rubbish stereotypes i have heard over the years

[@PranavDhote_]

Chef ranveer Brar is a really talented chef and I think he cooks mainly for homecooks in his vids but if u see his actual knowledge and dishes it is out of the world

[@jkg6491]

Ranveer is always a champ, but you guys (Fatima) are misinformed about a couple of things. Garam masala is NOT used as a seasoning, Chaat Masala is used as a seasoning, Garam masala is ALWAYS cooked out (except it very rare cases like adding it to yoghurt which mellows it out). She is confused between Garam masala and Chaat masala. That pot is NOT "overcrowded", cooking it like that helps the meat get some colour on the bottom all the while keeping it moist and intensifying the flavours (infusing them into the meat), its a common method used to make a lot of Indian dishes. We're not making pan seared chicken with a herb butter sauce. Western cooking knowledge will only take you so far, at least try and think why he's doing it, he's been cooking for more than 25 years now, he's not some random dude on YT teaching "Asian food". Sorry if it sounds rude but Americans are kinda spoon fed man, you guys need to get out of your bubble and explore world food more. Other than that nice video man keep growing. Edit: Also, Pakistani basmati only? I mean I get it it's a nostalgic thing, and it probably tastes really good but you also gotta try India Gate Basmati brand bro, it's bomb (No.1 in the world :P).

[@prashanttewari]

Garam masala is used at the end as topping in kashmiri and Pakistani food.. Nothing wrong with it, tastes great .. just a little bit to get a kick like tadka.. Apart from that you raise valid points bro.

[@jkg6491]

@@prashanttewari Yes but I am pretty sure that even there they probably cook the food a little or keep it hot after adding it. It can still be added 5 min before you're done cooking or just before turning the flame off, but I've never seen it used as a topping. By topping this lady means as a condiment, like how we use chaat masaala to add some kick to cold/room temperature food like chaats, salads, raita etc. I mean I could still be wrong and maybe in Kashmiri cuisine they use it at the table like chaat masala is used but I highly doubt that.

[@prashanttewari]

@@jkg6491 well you can always ask people from there before making that assumption.. While you are correct about adding it a bit before taking off the heat for cooked food, it is also used as a substitute for chaat masala, which is more of an indian thing. Anyway, you raised many valid points as well in your initial comment.

[@jkg6491]

@@prashanttewari My friend but it is still a wrong technicality isn't it. While teaching someone or critiquing food, saying things which aren't true nor even remotely sound is just spreading false information. She is here as an "expert" and making comments such as these puts her in the wrong doesn't it? Garam masala is not a good substitute for chaat masala be it anywhere, and if someone says so then they haven't had proper exposure to either of them, both have COMPLETELY different flavour profiles and purposes, it's like saying if you don't have haldi, add Kashmiri mirch, it's not the same thing is it? I have Kashmiri (and Jammu (Duggar) )friends, and None of them use Garam masala as a table side condiment like chaat masala, it's always given at least some heat (even if it's just residual heat while a freshly cooked dish is resting). So honestly I'm not getting where you're coming from. It's like saying making aglio e olio with coconut oil is the same as using olive oil to me 🤷.

[@prashanttewari]

nobody said it is an exact flavour alternative. It is a widely used and liked alternative as a flavour enhancer, which it is. It's a matter of preference and maybe availability. You might have a few friends from Kashmir, I have spent 3 years there and had a Pakistani roommate as well as friends who did this. Your assumptions on my argument are wrong brother, and your assertion is ill informed. I never said it is the same. Its an alternative garnish the way you can use Parmesano Reggiano instead of Pecorino on a Carbonara.

[@LP-ve4qh]

In south India we make biryani with Jeera Samba rice 🤤🤤.. I prefer this over basmati actually becoz it is sooooo flavour full..

[@ChefBrianTsao]

Thanks for sharing!

[@anups7958]

I love Jeera Samba rice also…smell and flavour is better than Basmati for Biriyani specially non veg Biriyani stuff.

[@heav3n777]

+1

[@danbruh33]

Yes. The Pakistani chef clearly hasn’t tried many variations of biryani. Ambur biryani is just amazing. Hyderabadi is a close second.

[@bhaskarjyotimishra1005]

Garam masala is not sprinkled on things in India [I don't know about Pakistan] in India it's pretty much always chaat masala that is used as a seasoning.

[@sayeedakhtar8647]

CHEF FATIMA is westernised . she herself has half knowledge about ASIAN CUISINE. the fact that the video is edited proves the fact. the original video of CHEF RANVEER BRAR explains the origin of BIRYANI and it's evolution which makes the knowledge of CHEF FATIMA fall with a flat face. that's why that specific part of the video is completely edited out.

[@bhaskarjyotimishra1005]

@@sayeedakhtar8647 never thought about the edited part.GREAT POINT!!

[@prathappoojari5415]

Not in whole India South doesn't like chat masala ..

[@rkang6531]

​@@prathappoojari5415 Read the comment dude. It says that chaat masala is used as a seasoning not garam masala. Nobody not even in "South" uses garam masala as a seasoning after something has been cooked. Some people can't help but put in "North-South" everywhere can they? Get out of that mindset man. Also, I've always been curious as to what you "call" the rest of India, are places like Rajasthan, Assam, Sikkim, Andaman also a part of "North" India, or do they not exist? ༎ຶ⁠‿⁠༎ຶ

[@anish3183]

Maybe this is a weird thing, but I always like fellow Asians learning and maintaining knowledge about other Asian cuisines. In a time where there's a lot of divide amongst Asians I feel (racist and otherwise) I think stuff like putting Asian cuisine under a large umbrella helps. Also from guga's video, my condolences on your grandma, Brian. She will be proud of your journey.

[@sagarsk6101]

Wait what about Chef Brian's grandma??? What happened?

[@ChefBrianTsao]

thank you, i appreciate that

[@Bob-nc5hz]

@@sagarsk6101 She passed the day before they filmed the Guga / Kimchi video (kzbin.info/www/bejne/eXSyhWyDpdqid5o), Brian talks about it at the end of the vid with a nice dedication.

[@sagarsk6101]

@@Bob-nc5hz I see, I actually planned to see that vid a bit later after this video. Sorry for your loss, Chef. My humble and deepest condolences.❤

[@tony-pc4kd]

Abe usko bas views chahiye 🤣🤣

[@TheRealYDA]

Man the Amount of Collabs Chef Brian's Doing is 🔥

[@ChefBrianTsao]

Glad you're enjoying it!

[@liesalllies]

COLLAB KING

[@MrTterbo83]

More importantly, quality collabs. All the guests have been really good.

[@justtryna4318]

Well he is the master chef judge

[@KPA78]

Great vid and I enjoy the '3-chef' format! Fatima is a wonderful guest. Well done!

[@ChefBrianTsao]

Thank you! 🙏

[@kinjal868]

He has been the judge of Masterchef India for years now... So man's got some style you know.

[@jenzenny]

Chef Ranveer is a celebrity chef for a reason. Like he can make the most complicated and difficult dish no one would dare to try. And he can also turn the most difficult dish into something you can try anytime at home. And the food taste super good even when I try it myself at home . Bro got that magic in his hand.

[@ChefBrianTsao]

He def does!

[@sunisbeautiful8695]

Ranveer made this biryani for those home cooks who are making it first time and scared to make it. He simplified the dish for them and reduced steps. If u want his elaborate biryani he has other authentic ones too

[@catherinejones5807]

Hi, Chef Brian! Another great video!👍🏻 I hope you bring back Chef Fatima for additional reviews of Indian and Pakistani cuisine videos (the good, the bad and the ugly). Also maybe cooking together would be great too. Keep doing what you do. You are awesome! Take care.🤘🏻

[@ChefBrianTsao]

Def gonna have her back!

[@jamiemahmud9944]

We bangladeshis also call it barista although it is slightly differently said. But yeah biriyani is very interesting cause we add potatoes, plums, and whole cloves and other spices, but not every regional variant will use these things or will use other things.

[@gethulked101]

The potatoes are used in Kolkata biryani in India. Remember, India also has a Bengal.

[@spilltea4241]

@@gethulked101 Kolkata biriyani is different from Dhaka Biriyani

[@anonymouslyopinionated656]

bangalis put aloo in everything :D

[@jamiemahmud9944]

@@anonymouslyopinionated656 we really do cause its so good

[@ritikshaw5868]

@@anonymouslyopinionated656 You shouldn't undersell it before trying Kolkata Dum Biryani

[@user-hv1ye7vu8t]

NOW THAT'S BIRYANI!!!

[@ChefBrianTsao]

🤘

[@aaronlopez492]

Chef Brian, I really enjoyed your collab. She's a very good Chef who has an eye for details. When I feel confident enough I will try to prepare some biryani. Thanks, Chef.

[@bhakt5551]

This episode is a banger. After watching , I just asked my mom to make some Biryani. I am Immediately going out and buying some fresh chicken right now. Bye 👍😎

[@ChefBrianTsao]

Nice!!!

[@captaindelta43]

Chef Ranveer brar is just absolutely godly . That's how you make make authentic biriyani , not your regional and foreign malarkey. Biryani , this is how its to be done Indian (Hyderabadi) biriyani is just goated .m you can't even argue .Chef Brian really waiting for your own special biriyani ❤ cooking video. 11:43 BTW you mentioning the casual nature , it's just Ranveers style . This is how he is . What a man he is . He always does this funny and entertaining cooking videos , the dishes might look behemoth and careful to make , but ue does is so perfectly that even a newbie can cook a decent dish . 13:10 In Asian or India in general yes we use big pots , but most household have small or mid sized pots to cook for family, and here he's making for his own, so over crowding justified.

[@ChefBrianTsao]

🤘

[@TheRiskyash]

hi, there are different types of biryani you can make. technique of mixing rice without cooking and adding liquid is Moradabadi biryani. It's less spicy then the hyderabadi biryani.

[@flora5090]

Oh this was great! Thank you for this, and Fatima is an amazing co-host

[@ChefBrianTsao]

Fatima rocks!

[@drunkhas]

Chef Fatima is lovely! Also, congrats chef on officialy making it into internet meme history with the RAID sponsorship 😂

[@ChefBrianTsao]

😂

[@theshellcracker1923]

Ranveer is d man...who knows wht he is doing ...he knows nothing gonna go bad...he is the epitome of confidence

[@vikasekka2335]

This is the way to make CHICKEN DUM BIRYANI in a very professional way. We indians cook alot of type of biryani's Lucknawi biryani, hyderabadi biryani, achari biryani and lot more, and there is different ways to cook several biryani's. 😊 BTW Chef Ranveer Brar is a very reputed celebrity chef worldwide. Proud of him. 🔥

[@ummesalma8451]

A little context on the pot situation - If you notice chef Ranveer used the term "bhuna". It is difficult to give an exact definition but I will try my best. In this technique you purposefully overcrowd your pot (Obviously there is a limit) . As you cook your chicken,lamb or beef etc it releases water so the meat cooks in it's own liquid. Secondly the onions and other spices starts to breakdown without getting too much colour too quickly. This process leads to a better gravy and a enhanced flavour. If you used a bigger pot the liquid would evaporation too quickly.

[@voidmain9519]

Thank you Salma ji. I got to know some great information.

[@ummesalma8451]

@@voidmain9519 You are most welcome.

[@sparta-pp1gb]

I didn't knew this but I thought so that there must be some reason behind that small pot obviously 😂 cause he such a big chef it can't be possible that he ran out of pots 😂🤣 thanks for the info ma'am

[@ummesalma8451]

@@sparta-pp1gb you are welcome.

[@ashishsrivastava2920]

Ranveer Brar is a celebrity chef from India he was the youngest executive chef... he is a judge in Master Chef India, with THE chef Vikas Khanna this is the biryani, which is more famous in north India, Hyderabadi Biryani is the best that comes from the south.

[@ShivamRaj-fv7fk]

Hot take: Pakistani cuisine is basically Indian cuisine but with the name Pakistani in it.

[@VCTChampion]

There was no Pakistan before 1947. And they will cease to exist after 2050. ☠️

[@anweshapatel6571]

😂true

[@shivamdwivedi1607]

Just to put it out, chef Ranveer lived in lucknow, nothing can beat the biryani there, so no matter what anyone points out, he has all the knowledge of biryani

[@godfreygaming9132]

Yes and he was taught by Ustad Gulam Rasool ❤

[@jongxina4908]

Please don't call it South Asian. It's Indian.

[@nicholasmangialardi1618]

Great vid! Nice to finally hear from Fatima! You two are a class act, love the reaction and tips. I live and work in the industry here in Vegas and appreciate any opportunity to learn and hear about you and your guest's experiences. I have worked with Chef Christophe de Lellis and it was intense lol. Literal perfection in everything. Was a great experience, just wish I could work with Hubert Keller also. Working at the MGM Grand I had the honor of meeting Chef Morimoto also. That was awesome! With all due respect to Bobby, he can't step in here and do his "thing" lol. Chef de Lellis especially wouldn't have it

[@salempasangasp]

To note not all biriyani is made using basmati rice. In South where the briyani was introduced through the sea route we use different varieties of short grain rice to make briyani which is more aromatic than basmati

[@salempasangasp]

@Spotify well they have 11 there don't have to belittle someone to show patriotism

[@tfrascaroli]

I LOVE her vocal fry.... when she gets tired of cooking she could go into voice acting NGL!

[@Nikifuj908]

Sure it's not a vocal sauté or vocal simmer?

[@TheHoPo]

9:47 that'd be pulao, not biryani. That technique is specific to pulao if I'm not mistaken, and is one of the key things that differentiates a biryani from a pulao.

[@sid2max]

Nope,, I think she is referring to kachhi biriyani,,,

[@TheHoPo]

@@sid2max Ah okay. I thought she said raw rice with meat and everything cooked in water, which is a pulao thing.

[@Taporeee]

​@@sid2maxShe got them mixed up. She described pilao but probably meant dum

[@RahulMishra-kf4jq]

Chef Ranveer one of my all time favourite chef ❤ great personality, great human and yeah great Chef😁

[@kailash4799]

This feels more of a video for Fatima than Ranveer who is the focus of te video and still has his content trimmed. That's just sad that you cut off when Ranveer was explaining all the different rices.

[@randallpetroelje3913]

Agreed 👍 she cuts in a lot

[@KimMitchellLopez]

That Biryani looks awesome! Hope I could eat some too

[@be7ue]

my favorite vids are when you react to amazing chefs. I appreciate your appreciation of great people doing great things

[@sunnytube90]

Can't help but notice how the lady is trying very hard to set Pakistan apart from India even though they're essentially the same. It's cute. Just like Canada shouting from the top of their lungs that they're not the USA.

[@dr.prithwish256]

About Kewra water there were seem to be a confusion. Ot is a distilled aromatic substance produced distillation of Pandanus flower which is abandunt in tropical areas. But it has a distinct smell which is exclusively used in North Indian cuisine. Probably that's why chef Fatima even never heard about it in US.

[@thomasdrew1159]

Loved Fatima as a guest! Really interesting dish in that it has so many variations in ingredients and technique

[@ChefBrianTsao]

Fatima rocks!

[@abhisheksathe123]

Chef Ranveer has worked in multiple 5 star restaurants in the world, He has cooked for many presidents and other presidents or dignitaries visiting India has learned about cuisines from around the world, their history and origins. He was also a judge at MasterChef India, Hes not just a normal chef but a decorated one with experience and praise. Watch his other videos as well he makes everything more simple so that general public can understand it better can cook the dishes.

[@chetanp3539]

Basmati rice from India... large quantity & Best quality of the world. Our North indian territory is hub of Basmati rice

[@food_we_live]

When you want to say pakistani or Bangladeshi food, you basically say indian food.

[@sumongogoi3810]

A Pakistani Chef trained by the CIA😂😂😂

[@gethulked101]

Fatima's video was great. So was Ranbir's. Fatima explained every step but Ranbir didn't because they were speaking to two different audiences.

[@arsyfoox]

there must be over 1 billion ways of doing Bryani with India being the biggest nation on the face of this planet!!!

[@aim1578]

The one she is talking about cooking all together with raw rice and mutton or meat is called Pulao in India, specially South India and for that many use short rice which gives a distinct smell of rice. There are multiple versions of Pulao, and infact many restaurants around the world make Pulao and serve it as Biryani.... It feels similar to biryani, but Pulao is similar to process of biryani, but the spices vary. Infact many say Pulao actually was the initial version or form of Biryani which took over during Mugal times. And Pulao world is similar translated to Pilaf. Garam Masala isn't sprinkled on everything like fruit. It's CHAAT MASAALA which got the Tang because of Aamchur powder(Dried Mango Powder).. Chaat Masala and Garam Masala are two different things.

[@ChefBrianTsao]

Thanks for sharing!

[@sanjibdeychoudhury291]

"the rice has to be from Pakistan..." WTF?????? India is the most famous rice exporter in the world. India's Basmati export is more than Pakistan's GDP and it is the best long grain sweet smelling rice, used to cook Biriyani.

[@siddhanttripathi5374]

Bolne de …. Choti choti khushiya lene de Pakistani ko!!!

[@siddhanttripathi5374]

Naturally Pakistani would never truly like an Indian’s work!

[@wykydrone]

I have a bag of Zebra rice, and it was totally worth the $9. I bought it because of the cloth bag. Never knew it was this popular.

[@anonymouslyopinionated656]

15:15 Garam Masala, really? Sound's like Chaat Masala, tbh.

[@SnehaSarraf]

i too thought garam masala fries/fruit was a little wierd

[@arri111993]

Some of the spices are same but it's a diff flavor...

[@Subhrajits]

Hi, the dish Fatima referred to where you use raw rice and cook everything is called Yakhni Pulao. There the meat is cooked partially and you make a stock (yakhni) and then cook the partially cooked meat and raw rice together using the stock as the cooking liquid. It is much more difficult and subtle than biriyani. On the other hand, Joshua did what is known as "Kachchi biriyani" where the word "kachchi" means "raw" and it is called so because you use raw meat and partly cooked rice. The one in this video is a mix of these two techniques. Moreover, if you are using coriander leaves and mint leaves in your biriyani, it is Hyderabadi style biriyani. Here the flavours are much more bold. There is another very popular style called Awadhi/Lucknowi biriyani which is way more subtle. In other words it feels and tastes more refined. There instead of coriander and mint we use kewra water and mitha ittar (a food essense) for the aroma and some of the spices are different. A variation of the Awadhi biriyani is the Calcutta biriyani which contains potato and is lighter. This is, in a nutshell, the main variations of the three most popular biriyanis of India. And one more thing, in all these three biriyanis tomato is NEVER used.

[@samanthamasters5015]

Ranvir's measurements r easy to follow so r his " Do's and don't's"😊 thanks to him ,my " Kaaju katli" cashew bar came out so very well.❤

[@StunLockedSinceBorn]

Can’t wait!!!

[@Trollmangol]

When you expect big stuff sometimes u need patience tho

[@pubggamers880]

Yeah. Me too

[@novabolt03]

Wow great vid and the amount of collabs are insane. Road to 100k LETS GOOO. been here since 30k and glad to be here ever since.

[@ChefBrianTsao]

Thank you so much for your support dude! You rock!

[@sshakababy]

chef Ranveer is right that Basmati is not the best or only rice for Biryani. it is the most commonly used because it leads to the most visually aesthetic biryani. In Pakistan, over 90% of the biryani is made using basmati rice, but the remaining 10% or so are what we call the purists. They do not compromise on the taste of biryani for the sake of an Instagram-worthy plate of biryani and use Sella rice. Having both I can attest to the statement that Sella makes for better tasting biryani because the flavor of the rice does not conflict with the flavor of biryani masala. But that basmati rice does make for a better looking biryani. You're free to choose your priority.

[@KenNakajima07]

best indian chef and chef buddies reviewing this will be good

[@charanteja_]

Biryani could have originated from Persia or parts, but Dum Biryani originated in Hyderabad, India which is the home for the world's best Biryani.

[@Baubette]

Chef Ranveer Brar released an egg fried rice video a few days ago. There's no subtitles so I don't know what he's saying but it looks quite interesting.

[@gethulked101]

I am curious to see what chef Brian and Uncle Roger have to say about that. It's their territory.

[@anglebeast5724]

1 month old video have subtitle you can watch thoes

[@justanotherperson2576]

Fuiyoooo!

[@anglebeast5724]

@@justanotherperson2576 ?

[@justanotherperson2576]

@@anglebeast5724 That's an Uncle Roger reference!

[@vasuchauhan7669]

Ranveers goal indeed was not to get colour on the chicken. He meant to get the chicken cooked first before adding it into the biryani. The colour from onions referred to colour in its gravy, not the meat itself

[@enigmeerkat4545]

Brilliant Collab! Please do more like this, amazing! :)

[@ChefBrianTsao]

Def!

[@stephendedalus6369]

Great video, looking forward to your own Biryani video eagerly. About using whole spices while boiling the rice, you can put those spices in a cloth bag and boil it along with the rice. When it's cooked you can remove the cloth bag and don't have pick out every cardamom pods!!!!

[@ChefBrianTsao]

That’s what I was thinking to do for mine!

[@Who1sKumar]

Just in case you don't know, he has hosted three seasons of MasterChef India as a judge

[@Stoned_to_death_metal]

Listening to you pro chefs reviewing another chef's vid clarifies a lot of concepts of cooking for amateurs like me. This is new and entertaining and very informative. Kudos❤❤

[@in589y]

Difficulty of Biriyani is relative. If you are cooking for 2 persons it is a difficult dish. Now if you are cooking a feast for 200 people it suddenly becomes the easiest dish out there. It is very easy to scale up. The larger you batch the cheaper individual portion becomes. That's why it is most ordered dish in india. In 2022 Indians ordered 2 biriyanis every second. That's how popular it is.

[@voidninja9134]

India already have tons aged long rice brands

[@tastebuds4909]

Rather than being a reaction video it should have been a podcast… this lady just killed the vibe

[@heav3n777]

Chef Ranveer is one of the best chefs in India... I absolutely love his video

[@sadatislamkhan3707]

He made regional biriyani, every region has its own flavour. Like from pakistan to indian to bangladesh.

[@khristanne]

i felt this way about making dal at home. the spice ingredient list is super intimidating. but once i got a pack of like 12 indian spices it became clear that it was very simple.

[@kweassa6204]

wow! this is the famed Chef Fatima!! Honored!

[@ChefBrianTsao]

Isn’t she awesome!?

[@miprints3877]

now these people would tell the land of cooking how to cook biryani 😂😂😂😂

[@ashishvishwas9952]

He was a judge in 3 consecutive seasons of master chef so sure he does have some food magic .

[@SattickDas2001]

Saffron is much cheaper in India as we have domestic production in Kashmir. I guess that's why he's using real saffron

[@soniasaini7]

I always follow ranveer brar's recipes.. Never failed

[@Bhaiyaa_ji]

He is Also one of the three Judges in MasterChef India

[@CookingwithStephennJacklyn]

Excellent video...great guest....educational and entertaining. 🤘!!!ROCK ON!!!🤘

[@ChefBrianTsao]

🤘😁

[@rasmim231]

He is on of most lovable chef in india ❤❤

[@morganalori]

The matchup of collab to video to review has been bangin'. Dude so much fun. and the "you're welcome" LOL so funny. Love it. So glad so much thought and care went into the perfect matchups. Awesome feedback and edu on techniques and tips. Thanks from a home cook

[@ChefBrianTsao]

Thank you for tuning in!

[@NadeemKhan-kr4zz]

The best Indian celebrity chef, along side Chef Khanna 2 of the best chefs from India.

[@MrDNair-nn4dd]

Not so sure about Pakistani basmati, but indian is better ... Cause we have a variety of that

[@arghyadeepjana]

Even ranveer advertises a boxed biryani kit which is awesome. It comes with a gravy paste which you use to make the meat & just add the rice & fried onion.

[@Devil2Knight]

Check out chef Keith Sarasin. He is quite knowledgeable when it come to Indian cuisine.

[@mahendransamy6272]

People who make complicated food in excellent taste. They are the very good chefs.