POV: Cooking the Ultimate Biryani (Step by Step Guide)

[@johnjakobs6563]

I made this yesterday by following the process very closely. The result was outstanding, looked just like in the video, and was absolutely delicious. However, I did have some notes, observations, and adjustments as follows: a) The fenugreek seed, cloves, mustard seed, and butter (or ghee) are not listed in the posted recipe. I added the fenugreek, butter, and cloves per the video but did not use the mustard seed (I didn't have any on hand). b) I used 2kg of stewing beef (no bones) not "4kg of beef trim" and that was still a bit too much beef. I'll probably use 1.5 kgs of beef next time, maybe up to 2kg if I have some bones too. c) I did not need 4 litres of stock, about 2 litres sufficed d) I needed about 700g of basmati rice (a fair bit more than the 400g listed in the recipe) to soak up all the beef and curry liquid I had. Since this recipe does not cook the rice in advance, I made sure to not only rinse the rice several times, I let it sit soaking in water for 15 minutes. e) I used a 1/2 pot of Saffron (1/2 gram) and the end result was still quite saffron-infused. I don't think a full pot (1 gram) is required. f) I assumed that the six chillis seen briefly in the video and posted in the recipe (but not mentioned otherwise) went into the curry spice mix blitzed up (there is one shot in the video where I think I can see the chillis in the blender). I used three green and three red bird's eye chillis and did not remove the seeds. The overall dish was fairly spicy as a result. g) I used a 7 quart (6.6 litre) dutch oven and everything fit comfortably inside with room for expansion. One can probably get away with a 6 quart pot and still make the full recipe. At 5-6 hours total time, the dish takes a long time from start to finish but it has long periods of inactive time so you can cleanup and do other stuff. It makes a LOT of food and would be a great choice for a large gathering or potluck supper.

[@ibrahimnalbant7635]

that is a huge amount of biryani you've made.. you must have a huge family, or else you'll be eating that for the next month!

[@nickdalts]

Super helpful thank you

[@kavip132]

Bravo 👏🏻 thanks for sharing great tips

[@Northwestlondonroofing]

How long did you steam it for after taking it out the oven?

[@johnjakobs6563]

@@Northwestlondonroofing In oven for 1 hour 40 per recipe, and then let it sit out of oven still covered for another 25 minutes.

[@banglarrannaghor]

Really enjoyed your take on the biryani, especially the use of butter instead of ghee for browning the onions. Using ghee at the start can sometimes mask its rich flavor, which is why adding it at the end often works best to enhance the dish. Also, charring the beef in the oven to bring that tandoor touch is a genius stroke. Your method is spot-on and keeps those flavors bright and distinct. Brilliant execution!

[@70newlife]

Just sucking up for views. He's a terrible Indian Cook.

[@holycannoli64]

Thank you for clarifying

[@Chilli_Tea]

@@holycannoli64 good bit of patter, I get it

[@ridhwaanquasem7626]

@banglarranaghor didn't expect to see you here! Love your recipes

[@K.R.O1875]

Would absolutely love to see more curry content. This was class. Definitely gonna give it a go.

[@williemays2]

Christopher Nolan can cook. who knew

[@nonsensefactory]

me too..Jalfrezi anyone ? 😅😅😅

[@johnbaldwin143]

Totally one of my favourites. And in the past I spent months touring India.

[@AC58401]

I would like to add that the bay leaves that are used in Indian cooking are not laurel bay leaves that were used in the video. They are much larger compared to laurel bay leaves and have a different aroma. They are usually called "tej/tez patta" in the package they come in.

[@shilohmjh7628]

Just wishing I could pull that dish through the screen!

[@folajimijacobson8890]

I can't say which I love more the recipe videos and the "what it is like to be a chef" videos. amazing content guys.

[@radusguru2196]

Great channel. The way you guys explain the recipes and techniques are excellent. Cooking is my love in life and spend most waking hours and some sleeping thinking about recipes and new things to try. Find this content inspiring. Thank you

[@FallowLondon]

Awesome! Thank you!

[@proudathiest]

This might be the nicest looking thing I've ever seen cooked on any YT channel.

[@dew-drop]

You and me both, took a long time to find out it was the onion! As an ass-trained no skill chef like myself, I’m glad to hear this out of an actual chef’s mouth! Any recipe online, double, or triple the onion, quadruple the fat and spices, and at the end you end up with a proper curry. I do not understand why endless websites keep pushing for meager curries when it’s so in reach. Up the onion, up the spices, up the fat/salt, you end up with a restaurant curry an no longer have to order out!

[@dew-drop]

Following up, loads of Indian recipes also seem to use red onion, which might not need the excess onion like I was originally bitching about, maybe from triple, maybe still double the red onion! Brown it to hell too. Or don’t, you do you too!

[@akiya9216]

​@@dew-drop i could be wrong but most indian cooking is red onion. ive always seen my mum mainly buy huge bags of red onion, so ive also done the same since ive started cooking

[@haroonmohammed742]

Perfect time for Biryani recipe, with it being Eid tomorrow, many household will be making preparations ready for Biryani to feed visitors tomorrow.

[@pastamane]

Calcutta biryani is always my all time favorite. I always tell anyone travelling to India to stop by Calcutta for the biryani and street food. The best food in India. Literally used to ask my wife’s house help to make biryani randomly and this lady would make the best biryani you’ve ever had in your life. A massive pot and we would finish in within 2 days between us.

[@syedzakirahmed7577]

I'm a biryani enthusiast and your version looks elite.

[@sighfly2928]

This is like the beef version of Andy cook’s chicken biriyani. I’m salivating lol.

[@joshf-w9602]

Miles better than the rubbish they cooked on Epicurious

[@zeeadams121]

Sorry to say but I don't think you are much of a biryani enthusiast if you think this is elite!! Clearly you haven't tasted many top notch biryanis...I'll give the chef credit for making a good westernised dish for the untrained pallet ...

[@markdavidedwards]

@@zeeadams121 jfc shut up.

[@mrb2643]

My peoples Biryani have red lentils and potatoes ... yummm

[@umarahmed1187]

Just by uses of spices I can tell this biryani is gonna be 10 10 and I’m Bengali. I would try this biryani

[@N1CH0LAS007]

Yes chef Bang'n biryani I need to try your version of this classic Indian dish 👍

[@shawmccarroll2277]

Having not lived in India for 20 years I can almost definitely certify that this is a tip top biryani

[@70newlife]

No it's isn't it's embarrassing. It's French style cooking oof imagined biryani

[@yorkshirecook83]

that looks incredible one of the best biryani recipes ive seen

[@padders1068]

Thanks for sharing. I love Indian food, never been a big fan of Biryani, but I think this recipe could change my opinion! 🙂😋😎❤

[@jklappenbach]

You're killing it, mate. Just killing it.

[@theurbanfatkidmusic]

Never used saffron milk defo gonna try. Top tip 🎉

[@briancoleman9330]

I LOVE these videos! Watching you move in the kitchen reminds me of Uncle Roger's compliment of a chef. "He mooove like dancerrr... Like DANNCCEEERRRR!!!!" Lol. Thank you for educating us!

[@m.theresa1385]

Brummie expat here 🙋‍♀️ (though too many years ago to count). There weren’t curry shops when we left, though we did have a Pakistani family in the neighborhood. They grew lovely smelling cilantro in their backyard, though I had no idea what it was then. Now, living in the U.S as an adult I’m very familiar with it. I use it in my black bean soup.

[@fintasticdatastudio8056]

Looks great. Love the dry cook on the meat... We add lentil and serve with sour milk (instead of the curry sauce) and vinegar carrots salad!l to cut the richness.

[@Naamtok]

A very beautiful dish respectful of the culture too. Nailed it Chef.

[@Ahmed-gg4oz]

You're so amazing. Top tier compared to other chefs I've seen on here

[@lewismaddock1654]

What was that "Road House" at the end? Gave me a good chuckle. Great Biryani

[@katynewley4778]

Just made it and it’s amazing. Thank you Will! 👍🏼😋😋😋

[@FallowLondon]

Great to hear!

[@rednazray]

Chef made Biryani Bolognese lol all jokes aside, I’m sure that tasted amazing!

[@andyrwebman]

The "Indian Lasagne" take on it is very interesting. I can see many possible variations on this - especially with using the slow pot method to cook the rice, which absorbs the excess moisture. Nice trick.

[@SumedhBorkar]

This beef biriyani looks soooooo gooooood!

[@edwardroscoe5241]

Looks tremendous. I make biryani a lot also and will give yours a go. Reckon it would work well with lamb. I have raita on mine as well.

[@the6thgate]

Glad I found this channel. Up untill now really struggle to get depth of flavour in currys so was looking for more. Definately going to try your recipes.

[@j_vasey]

Using the rational like that. I learned how to make a stir fry for staff. (50-90) all in at once. Whack that right up and treat those trays like a pan. Plenty oil for all the veggies. Protein separate noodles separate. Everything together at the end with a soy based sauce of your choice plenty garlic ginger and coriander in mine. Super easy way to cook what should be done in a wok. Tandoor Wok? Is there nothing those ovens can’t do haha

[@youssefbassou8983]

I am so glad I came cross your channel. Perfect dishes, worth trying.

[@ricka006]

This looks absolutely stunning. Need to try this for sure.

[@madman407708]

Lads yee are giving me the curry feeling, more of these would be really interesting to see 🙏

[@triplow1]

Great stuff as always, Will! I'll certainly give this a blast. 🙌

[@柳澤零]

I love your approach to biriyani!

[@rembautimes8808]

Fantastic recipe , I liked the thinking behind the dish. Lovely tools you had especially that big blender and huge oven. Super comfort food - to be eaten on a cold day

[@tegarhandono]

Your biryani version makes me want to go to your restaurant❤

[@48956l]

That's literally why they have this youtube page. It's marketing. I'm sure their sales have gone through the roof (and thus they can increase prices) in the past year in which I've seen their channel blow up.

[@uhugu]

Great video/ recipe! You forgot the fenugreek in the list. Keep it up!

[@vp5633]

Keep it up 😂

[@KristianConaghan]

how does restaraunt of fallows size manage to keep on top of orders could we possibly have a video on this explaining like i worjk in the kitchen of a cpountry pub but your operation is 4 to 5 times bigger than ours so it would be interesting to see you go threw like an order form and how u make sure u dont miss things

[@GreenZerg]

This looks insane. Wow. I'd never attempted Biriyani before but now I think I have to give it a go.

[@Spatzl73Photographer]

Also can darken with toasted coconut at the start

[@naveensilva2312]

Mouth was salivating watching the end product

[@komboleksian6849]

how much different would the product be if you used water instead of beef stock, does it add a lot to the flavour?

[@Sridarsh]

personally, i think it adds flavor, but the beef stock you make, make it either just beef and water (like a bone broth), or add just onions or garlic. Not a western stock.

[@Geohillierneo]

That looks immense!

[@wrathford]

I love this recipe! Personally I use ghee as I’m averse to using seed oils

[@polska4968]

kasoori methi is lovely (leafs of fenugreek) to use also in mix

[@prakharnigam8955]

Coming from an Indian, you got the recipe right. Kudos❤

[@antonheeremans2312]

Very inspiring, many thanks for the video!

[@faizahmadnarvi8077]

No doubt it's a good biryani , but some tweaks here and there will make it extraordinary ❤

[@louismorris4659]

Do tell

[@stephenrobertson217]

Certainly trying this, luv biryani, looks superb

[@ChandlerBinge]

This looks delightful! poppadoms would be my spoon 🤤 Love the milk and saffron. Do you happen to have a pasanda recipe? Id like to create that sauce.

[@asharnold791]

So proud of you lads, love a good Indian too!

[@jayraut]

I was sceptical when you put the raw rice because we put slightly cooked rice. But this turned out great 👍

[@durgaprasad32154]

Yummy 😋 I love it, thank you chef.

[@SlipperySalmon94]

With the rice used here - are you able to toast it yourself in the oven or is it done in a more specialised way?

[@alvinjpn3517]

That "Roadhouse!" reference to Peter Griffin is just emmaculate. Perfect chef's random humor.. Dish is amazing

[@jay71512]

This is different but still it looks amazing. Definitely gonna try this tmoro. Thx chef!

[@collinanketell2829]

Holy smokes that looks amazing at the end

[@unklekoolkat]

Will this be on the Fallow menu?

[@stephenleonchase6929]

Looks good nothing wrong with your take on it, same as a lot of food here from Chinese to Indian, Caribbean they made it with what they had at the time so recipes cooking methods have changed nothing wrong with it either

[@brucejenner5856]

I make my own onion bhajis, and I use the oil from the fryer to make curries.

[@muhammadmahomed150]

Oh maaaaaaaaaannn!!! Is this on the menu ? I'll come down like yesterday

[@flavortownchef5271]

was the rice uncooked when layered?

[@LuchStefano]

ofc, rice has gotta expand into the flavours

[@alexkeegan5933]

You say "don't use rapeseed oil, use vegetable oil" but the last two bottles of 'vegetable oil' I've bought from Asda and Sainsburys are both in fact Rapeseed oil! The only ingredient on the side is rapeseed. My mind is blown and I don't really know what to do with that information.

[@frezzingaces]

Vegetable oil is generally a single type or blend of any high-smoke point light oils, 'canola' is a common one but soybean, or grape seed is common too. 'Canola' oil is actually a specific variety of rapeseed, which is much lighter in taste than other varieties. Often when you get 'rapeseed' oil, it's referring to a rapeseed oil that has more flavour which would likely be affected by high heat. It's kinda like 'olive oil' vs 'extra virgin olive oil'. I think what the chef's meaning behind saying not to use rapeseed oil, is use a neutral flavoured oil that can stand high heat.

[@alexkeegan5933]

@@frezzingaces yeah I guess that's what he means, you're right. I guess I just wanted to warn people not to be confused because technically here in the UK vegetable oil is rapeseed oil. We don't have canola or grapeseed as commonly but sunflower oil is the obvious other alternative

[@daniell8331]

Canola is rapeseed true but it's just a brand shot for Canada oil. The UK produces a lot of rapeseeds itself so the name canola is not as common. The difference is not for cooking quality but for the fact that it's food grade. Other rapeseeds are toxic due to erucic acid levels which are bad for the heart. If its on the food shelves as rapeseed or canola it's fine to use (may be inflammatory🤷‍♂). Just about all other veg oils have a higher smoke point e.g. sunflower, soya, peanut and avocado. Just avoid olive and coconut really. Avocado can taste disgusting if you get the wrong one so carful with that too.

[@hermanblinkhoven1856]

Indeed a good point. I wondered what was the reason for not wanting to use olive oil. And more confusing, the other good biryani recipes on the web (Vahrehvah, Nik Sharma) use ghee and butter, but mention grapeseed oil as a possible alternative.

[@70newlife]

​@@hermanblinkhoven1856ground but oil especially unrefined one is quite good.

[@Nosceteipsum166]

I've never had Biryani. It's very difficult to find all those spices where I live. I can find some but other it's hella difficult. It looks delicious, though.

[@Pjb93]

Amazon likely has them all. Plan a couple days in advance. They'll probably work out cheaper than buying from the supermarket too, at least in my experience.

[@OooSLAJEREKooO]

You are missing cloves and ghee that are mentioned in the video but not in the written recipe. Thanks for this video, will try these steps this weekend :)

[@zainkhalid3670]

Great Biryani. There are many types of Biryanis that most people don't know about. My favorite is Karachi Chicken Biryani (with potatoes).

[@Akm_699]

Try Kolkata, Hyderabadi or Kacchi Biryani and still see if Karachi Biryani is your favourite lol Bangladesh, Pakistan & India got some of the best food in the world

[@zainkhalid3670]

@@Akm_699 Sure I'll try those one day. I used to have Karachi Student Biryani for lunch in my Uni. That's why it holds a special place in my heart.

[@nyelbaig]

You're rignt that is the best biryani by far

[@stephen2d338]

When do you find the time to cook all this for your channel and then run a restaurant?? I’m so hungry now.

[@ajstyles2jr]

I’m trying to use less fatty ingredients when cooking. Is gee essential to use when making curry? or is butter just fine? & is unsalted butter fine?

[@ori-yorudan]

Won't it be the same fat content? Normal butter is just butter without a lot of the protiens skimmed off, ghee is that same thing but without the proteins?

[@gwainfox]

This is the Biryani that deserves millions of views.

[@Mister_Holdsworth]

Nicest looking biryani I've ever seen. I want some.

[@dh1380]

Yessir that looks like a pretty legit recipe

[@andrewwebb2866]

This video just made me order indian takeaway

[@love_cook]

As an indian I will say it looks pretty good considering all the ingredients you put inside. I would prefer it having less curry with rice, but that's up to you.

[@squatchin]

Excited to try this later this week. If I wanted to halve this recipe would I need to adjust any cook times? Would it affect the flavor in a noticeable way?

[@codymitchell1376]

the initial pass of meat in the oven would be the same amount of time, final pass in the oven once assembled may be slightly shorter but probably not by a whole lot

[@LumeElectrical]

fantastic videos mate!

[@PatEdwards-s6r]

Superb

[@thomasbentley3348]

absolutely beautiful dish mate

[@irishpaddy555]

That sauce looks epic!

[@bobskiale]

that looks spot on !

[@philbray1492]

Can recipe be scaled down to serve 4?

[@franklyndcosta]

Great job chef

[@hughkelly4024]

That looks amazing

[@harrydh3328]

Can you do a similar thing with Chicken or Lamb?

[@somersault8989]

Chef, pls do rendang next time 😄🙏🏻

[@cgtigrad]

I love the way you cook bro! Respect 🤜

[@jamesmaynard6367]

Wow - this looks mega !

[@topolo19]

More on curries please. I'm sure this shit is the tastiest thing ever

[@apexpredator4394]

🤤🤤🤤🤤 soooo good!

[@fierce8215]

Love it!

[@danrichards3602]

What's that Jamaican rice called pls. Thanks

[@CraZy291]

This looks absolutely amazing

[@lotarrrrr]

Is it possible to leave out the coriander, i hate that herb with a passion....

[@lylebignon8219]

That looks insanely good, chef. Looking forward to the opening of Fallow Balti House in our fair city of Birmingham when you're ready 😂🥘

[@Indureiner]

Looks woderfull, but I am missing the fresh curd/yoghurt

[@Lee-i4w5p]

Anyone have any tips for re heating a Biryani? If I’m making it I’m making 4 portions for 2 people so it’s doing 2 days. I could half cook it and then cook the 2nd half the next day. But would rather just cook all in one go and re heat the next day. Just not in the microwave and I don’t want to overcook the rice

[@tonydaddario4706]

Microwave it

[@nyelbaig]

Microwave it

[@awankstain]

I call it the Pakistani Paella but I do it lamb or chicken, sometimes I add chunks of potato as well, I was told it's traditional :)