Pro Chef Reacts.. To The BEST Chicken Biryani!

Chef Andy alwasy cooks something delicious and this Chicken Biryani looks Irresistible! This is one recipe that I would like to test for myself! :)
The WORST Biryani Ever! • Pro Chef Reacts... To ...
P.S. I would love to cook with you @andy_cooks and @vincenzosplate
@RanveerBrar Biryani: • Chef James Reviews.. C...
@JoshuaWeissman Biryani: • Pro Chef Reacts... To ...
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@andy_cooks Chicken Biryani Video: • Chicken Biryani - A st...
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[@ChefJamesMakinson]

Don't Forget to Subscribe and check out The WORST Biryani Ever! kzbin.info/www/bejne/iKPNdqejmsesbJY

[@nayanakpenadan]

The best biriani is always the mutton biriani. Hyderabadi Dum mutton biriani is another level all together. It's spicy since Andhra region is generally known for it's spiciest cuisines. It's the Dum what makes a biriani , a biriani. With in the Dum happens an amalgamation of flavours , creation of happiness . In our region the legendary biriani chefs says , you should be able to see the eye of the rice before u put it in Dum.means roughly that it should be cooked around 80%. Coal on top top and under the sealed pot makes biriani a heaven of goodness. And when the Dum is opened It's heaven .

[@datwistyman]

Oh no so did Jamie make one haha🤦😀😁

[@pabloremondasiquot9928]

I have been hooked on your videos for several days, thank you very much for sharing your opinions and advice, they help me a lot to improve as a cook. I am in the process of applying for a residency visa in Australia, leaving my country Argentina, to work in a professional kitchen and train myself more. I hope one day to have a career like yours. Thank you very much for the good time you give me and I wish you the best of luck.

[@matejbosela9093]

If noone mentioned the Jamie´s "biryani" yet, here You are, Sir - video name : Luscious Leftover Lamb Biryani | Jamie's Money Saving Meals, disappointment: immeasurable.

[@Enthusiastic-Trainspotter-BNE]

@@pabloremondasiquot9928 if you are interested, James has got a cooking course that you can take - it should be in the description box, or go to his about page.. plus, he also has a number of videos teaching you how to become a better cook.

[@ZulqarnainAidil]

Andy is great. He’s very knowledgeable and yet he treats the dish he’s cooking and his audience with respect and humility. Really recommend his content

[@ChefJamesMakinson]

yes he is!

[@boyfoxter5614]

Unlike jaime, gordon, nigela and rachel ray😂

[@ashrowan2143]

I think truly one of gis greatest strengths is to admit when he makes a dish wrong and he accepts corrections and advice from viewers who are more knowledgeable about the dish hes cooking than he is

[@tk2496]

@@boyfoxter5614 Chill Jam!!!!!!😱😱

[@bharathkumar15210]

He almost nailed that biriyani ! waiting for your turn making dum biryani 😅

[@ChefJamesMakinson]

Thank you!

[@rudranshpatel3530]

​@@swapnilpradhan9543my guy he has a lot of recipes on his channels and has recreated some dishes as well. He does mention all of that in his videos

[@marklock6421]

2 of my absolute favs Andy and James, now there would be an epic collab … hope your doing well mate

[@ChefJamesMakinson]

Thank you Mark! I hope you are too!

[@fahadahaf]

About the cooked vs raw meat, this varies by the type of biryani you're cooking. Hyderabadi Biryani (and imo its close cousin from my region, Dhakaiya Kacchi Biryani) is traditionally cooked by steaming the raw meat with the parboiled rice. For this style of biryani, pre-cooking the meat is often a shortcut used by inexperienced cooks to reduce uncertainty (the meat could be raw when you unseal the pot, or the rice might be burnt at the bottom by the time the meat cooks); but is not at all the traditional way of doing things. For other styles of biryani, its totally normal to mix cooked meat and cooked rice.

[@70newlife]

There are no other styles of biryani. You have Pulaos and Taharis miss labelled as biryani.

[@ronnysharma6767]

Oh yeah? And what makes you think you're an authority on this matter

[@fahadahaf]

@@ronnysharma6767I didn't make any comment based on authority. For the purposes of this comment, I'm a nobody. Does that change anything I said?

[@zaynab29]

Hi from Mauritius. His biryani is quite good. We usually fry the chicken to prevent it from breaking when it is being cooked especially for large quantities. The rice is usually taking out in portion the one going to the bottom will be less cooked to prevent it from being overcooked later followed by a mostly cooked one at the top. The dough around the pot we usually put spices that has been in the biryani in it then later we fry it and eat it as a snack. And also in our biryani we have potatoes😂. The saffron we usually socked in water. You should visit Mauritius, you will find biryani left, right, centre. Also it is a very common dish to serve in Muslims weddings. I really enjoy your videos.

[@Roxomus]

Andy knocked it out of the park with this one, Chef. This dish looks phenomenal, and he cut no corners with his ingredients. The only improvements would be adding a mix of Kevra and Rosewater and using homemade garam masala, but what he did here is still phenomenal work.

[@KenpachiAjax]

Also no ghee in the end before putting on the lid. Ghee absolutely makes a difference.

[@summushieremiasclarkson4700]

@@KenpachiAjax Many people disagree with me, but I maintain that the three most important ingredients in Biriyani (besides the Basmati rice) are 1. Ghee 2. Kewra water and 3. Nutmeg. These three define the difference between an average and a god-tier biriyani.

[@KenpachiAjax]

@@summushieremiasclarkson4700 idk who disagrees with you but thats the basic ingredients of biryani.

[@Mark-nh2hs]

@@summushieremiasclarkson4700 from all the Indian Chefs I've known they always use Mace not Nutmeg (but nutmeg is OK if Mace is not available).the other amazing dish is Chicken 65 or its variant Dragon Chicken 65

[@summushieremiasclarkson4700]

@@Mark-nh2hs I don't believe it's complete without both, the airy, throaty peppery of nutmeg and the aroma of mace are essential to the flavour profile.

[@Shadkow]

All these Biryani videos is gonna make me order all the ingredients and make it myself! Thanks for all these videos!

[@ChefJamesMakinson]

My pleasure 😊

[@Shadkow]

@swapnilpradhan9543 I've ordered it before, and it's great, but I like to at least make a dish once and try it to

[@salempasangasp]

There's ready made briyani packs if you can't find the ingredients you can just try those however they are not quite like the real thing

[@georgethakur]

Go on, and film it, too, lad. It'll be okay, a man with a beard cannot do wrong.

[@simonwood1260]

Great reaction video again. I managed to download Andy's video and watch on my recent trip back from the Philippines. I think he does a great job with this. Jamie has a video on KZbin for left over lamb biryani which I am too scared to watch.. The title says "Lucious" but I imagine "ludicrous" would be a better description!!.

[@Enthusiastic-Trainspotter-BNE]

Help, I read that as ludicrous twice. 🤣🤣🤣

[@ChefJamesMakinson]

I will check it out! haha :) I hope to had a good trip!

[@myjewelry4u]

Looks good, really like Andy (and you, of course)! Would love to see more of your cooking.

[@mckidney1]

Since I fell in love with Shabu Shabu, I got a deli slicer. Not the industrial one as those are expensive, but still really decent replacement for Mandolin.

[@javierjones]

Cheers from Colombia. I enjoy your style of reviewing recipes and videos. You always add something valuable from your own experience. 👌

[@ChefJamesMakinson]

Thank you very much!

[@averma12]

Chef, I've watched Andy for a while and I love the way he sticks to the actual recipe for all dishes and maybe adds one or 2 of his touches. And yes. he has a person holding the camera. Its a good setup he has.

[@MichaelDreksler]

He has a behind the scenes channel that shows the rest of his team. @andycooksbackofhouse

[@ashujbl]

About the burnt chicken at the bottom, thats the most tasty chicken in the whole biryani. Me and our brothers used to fight for the burnt piece of chicken. As it tastes more good and flavoured, its juicy and the little burnt smell adds an awesome taste. Secondly, i can tell from experience, day old biryani tastes much more good than freshly made biryani and i think most of the biryani lovers will agree with me. All the rice is more flavoured and spices dissolve with the masala (gravy) very good. But those all are traditional stuff and i can agree with you as biryani is a dish which everyone makes differently. Ohh, and when you make biryani, dont forget the raita. Raita is a side dish which is served with biryani traditionally. Raita is nothing but finely chopped onion, cucumber, tomato in yogurt. Love your content. ❤

[@fi77er]

The brands Andy uses are everyday items here in Australia. Some are the cheaper options you will find in our supermarkets.

[@sagarikadebofficials]

Truly Amazing Biryani!! Andy's great in cooking Indian delicacies. Wish to see you make one too.

[@novabolt03]

Waiting for your biryani attempt soon chef!

[@kumarrajbhar4320]

Actually in authentic Hyderabadi dum biriyani they used apricots or raw papaya or pineapple to tenderize the meat and they use use the oil/ghee in which they fried the onions in marination which enhances the flavour 10 fold and they sprinkle special masala powder while layering . Some people do double marination method . first marination consists of curd ginger garlic paste etc and 2 different kind of massala,s . Andy's biriyani was excellent but I think that onions where over cooked which will give a bitter taste. And your kashmiri chilli powder was not authentic because kashmiri chilli cannot be mass produce because of climatic conditions they sell different kind of mild chilli as kashmiri chilli . I my self as a Indian can't get kashmiri chilli because of that 😂😂❤

[@70newlife]

No masala powder while layering. please dont distort our Hyderabadi heritage.

[@maverick33guy95]

Love seeing the channel growth...I don't know if you know who knox hill is but breaks down music...you're the knox hill of the cooking channels...love hearing the breakdowns

[@ChefJamesMakinson]

I think I have heard of him. Thank you so much!! :)

[@Mowgi]

Living in rural Australia, one of my favourite things is walking around neighbourhood around tea time and going past a house that smelled absolutely amazing from all the spices. And 9 times out of 10 it would be a POC household, like Polynesian or Indonesian, etc.

[@mckidney1]

For the soaking - it is very important for any aged rice. It takes surprisingly longer the older the rice is and can reach over 60 minutes at room temps. If you have modern kettle, get 60C water instead and cut the time down to below 10 minutes.

[@JoeStuffzAlt]

I remember so many disappointing biriyanis, but when I got one that was made well, it's no wonder why so many people are crazy about the dish. It was amazing

[@SamithaSumedha]

fantastic video James❤️❤️❤️ hope your dreams about the collaboration become true in the future.... you are a fantastic chef and you deserve to be within the big leagues 😇😇😇😇 wish you all the best man straight from Sri Lanka 🤗🤗🤗🤗

[@Michael-il5wd]

Your channel deserves 1+ million subs

[@ChefJamesMakinson]

Thank you!! :)

[@DrFrankLondon]

That looked absolutely amazing, got me hungry again.😅 Have seen a few of his videos before, and the quality is usually up there. Have a great rest of your day, James, great video! 😊

[@ChefJamesMakinson]

Hey Frank! Yes it is he does a really good job! I hope you are doing well!

[@virgilrivera2424]

thanks to Andy's vid, I stocked up on garam masala and a bunch of other spices. I just happen to live nearby an Indian specialty store.

[@LorienDrechsler]

Sorry, I can't wait. I gotta check out your merch before continuing...

[@ChefJamesMakinson]

😂

[@artiepavlov6022]

I use dough seal for my baked lomatran beans. And the seal is just a piece of nice bread to dip into the dish as you eat.

[@beelikepro]

I'm watching this from Hyderabad city, India and I have to say, Andy did a justice to that Biryani. Looks so good. 😊❤

[@gurmannsingh657]

One thing I always suggest is depending upon the quantity you’re making cut the pieces of chicken smaller. Reason being this way you get more marinade to chicken ratio which helps to flavour it more. And it’s traditional to have relatively smaller prices as compared to throwing in whole thighs

[@ChefJamesMakinson]

Good point!

[@70newlife]

Traditionally chicken is not used for biriyani😂😂

[@aaronjoly]

Thanks again for the great video Chef James! I know the whole saffron milk at the end was optional. But what would you suggest as a good alternative if I don’t want to break the bank. Also, I’ve seen saffron at Costco but I’m leery to get it for the reasons you mentioned.

[@user-fg2is4lw9v]

Living in L.A im sure i kind find everything if not like 95% of it. I know what im making in a few days, thanks Chef Andy & Chef James!

[@jlaw131985]

I love my mandoline. It reduces the time I need to spend on onions (shallots really, most of the time) by so much.

[@shubhamghosh1923]

Hi Chef James. Please make your version of Chicken Biriyani. Waiting for that. But I would love to see your version and not how anyone else has made it.

[@Maplecook]

I just KNEW you were gonna make this video, James, as soon as I saw the Andy Cooks one, some time ago. lol

[@ChefJamesMakinson]

haha I have been wanting too! I hope you are well buddy! its almost christmas!

[@Maplecook]

@@ChefJamesMakinson Me? I'm taking it REALLY easy, man. After the heart attack, I have decided to just not deal with stress, because I don't wanna die. lol That's why I haven't uploaded in months, and probably won't do so again for a loooooong time.

[@ShinnoriYoru]

Hey James! Love your videos! i am curious are you able to critique on an old youtube channel called Epic Meal Time and the way they cook their food?

[@ChefJamesMakinson]

thank you! maybe!

[@daydreamers710]

When you add Cumin seeds to biryani, make sure it is Shahi Jeera, which is called caraway seeds i guess.

[@salempasangasp]

The best briyani is done on woodfire. The dum process uses hot coals for the final heat. And also each briyani used a different type of pot in malabar and arcot region usually a sembu is used which is curved on top and round different than the wide pot used in Hyderabadi briyani.

[@miriambertram2448]

Is that incredibly beautiful spice display local or something you got off the internet because I would go there every Sunday just to look😅

[@jenat82]

I love induction. I'm no chef but I'll get geeky about magnets any time.

[@edryuu1]

he got me with the leave the seeds in..... unlike you know who lmao

[@supernoobsmith5718]

Andy is an excellent cook. His shorts are classic.

[@devinamohan3057]

I actually like it when the rice the at the bottom of the pan gets slightly burnt and crispy

[@Timmycoo]

Oh man when Andy was showing off the individual rice grains after he cracked it open.. *drool*. I love biryani.

[@ChefJamesMakinson]

😋

[@latonyaboone8098]

I used his pork adobo recipe and it was good. Easy to follow.

[@evabright8735]

Would love to see collabs from Australia.

[@ChefJamesMakinson]

it would be fun!

[@ilovemangobingsu]

I love watching Andy's videos. He is an amazing chef. I love most of his recipes. You should also check his travel videos. And yes you should do a collab with him. That would be awesome 🥰. He also relased his new cookbook recently. Maybe one day, you also create your own cookbook. That's something to look forward to 🥰

[@ChefJamesMakinson]

I would love too!

[@ilovemangobingsu]

@@ChefJamesMakinson maybe you can also recreate one of his recipes. Most of his recipes are really good 👍

[@nandkuj]

With a Dutch oven, the dough isn't really necessary as these usually have a heavy lid that seals quite well. This technique is more of a necessity with more traditional Indian style pots which usually come with a pretty thin lid which does not seal very well and warps with use so the sealing issue is compounded.

[@benellias87]

Since you are in Spain, you can order from Greece saffran... its called κροκος κοζανης... (krokos kozanis) its cheaper then Iranian one, but its the same

[@ChefJamesMakinson]

maybe but we grow it here too

[@misshell]

I'm a big fan of Andy! And I love you reacting to his videos. Nice video!

[@ChefJamesMakinson]

Thank you!!

[@LorienDrechsler]

Having watched this video all the way through, my first reaction is (not knowing who Andy is), he seems to be a professional chef. That's not criticism! I think he did a great job! And your reaction was spot on. I love these videos. Keep them coming!

[@edgybitch2177]

When substituting an ingredient, it's best to look up the ingredient itself, to help figure out what it does. if it adds heat, the substitution should be hot (unless you don't want the extra spiciness), if it imparts a distinct flavor that's important to the dish, it can be more difficult to find a substitution. color substitutes are simple enough. kashmiri chili powder can be subbed for regular chili powder or cayenne powder, but at half the amount. green chiles are not sold at my local grocer so i use serrano pepper instead - hot pepper, slightly more fresh taste - matches slightly better with the tang of green chiles, and matches the color. star anise can be substituted for fennel seeds, i've done this rather frequently, though for biryani it can be tricky. whole fennel seeds are more difficult to pull out. probably best practice is to toast the fennel seeds, grind them up, and then mix them into the marinade, which will maintain much of the flavors in the dish. it's going to be secondary to using whole star anise, but if fennel is all you have.. a more affordable saffron substitute is safflower, known as poor man's saffron. this is easily a preferable option to an expensive counterfeit saffron, and its almost certainly going to be cheaper than standard saffron. also thank. you. so. much. for. pointing. out. counterfeit. saffron.

[@evancole7911]

Great video really love all our stuff! Would love to see you do some collabs with these guys!

[@ChefJamesMakinson]

That would be cool!

[@BruceRylan]

What a delight. Another great video Chef! 👌

[@ChefJamesMakinson]

Thank you kindly

[@NewVenari]

I was surprised that BulkBarn has REAL saffron. Great place to get my spices

[@Abhinav_ingle]

My mother watches ur videos all the time. Now I watch ur videos all the time.

[@svenzerx8490]

Hey Chef James, would love you try and recreate another recipe from ranveer brar but this isnt the usual restaurant food which is trendy in the west, his video called "dal tadka and jeera rice" is one of the most popular and widely eaten comfort food (every place has its own variation in some way or another) , the simplicity makes it that much better than your average butter chicken curry or biryani.

[@fernbrisot325]

I made this. The rice was cooked perfectly and the chicken was super flavorful. I plan on making this again, but will increase the amount of herbs and spices, especially the Kashmiri chili powder. Andy's culinary back story is super interesting and like for many of us, the pandemic really shifted his focus. I for one, feel grateful to have his expertise on KZbin. And although I am on-board with his rectangular containers for storing dry ingredients, I think that oils should be in bottles. Just sayin'... Thank you for featuring him on your channel. And, you two definitely need to collab.

[@TheZeal04]

If you're in the US, most Costco's I've gone to sell 20lb bags of aged basmati rice. I tried making the Chicken Dum Biryani from Your Food Lab, and that was great just a ton harder to find the ingredients to make your own biryani masala (still haven't found anywhere that sells whole mace) vs just using garam masala in this one. I'll probably try this version out once I get through all the fenugreek and black cardamom I've purchased to make the biryani masala.

[@caseyrogers573]

Learning about residual heat in culinary school was a revelation

[@fan.80s_90s]

Andy's way of cooking briyani is right on target and well explained by him and he made it simple for audiences to understand. You mentioned about Jamie Olive Oil, he would make a ton of mistakes like he would use olive oil for making briyani and the worst ingredient he would add to the briyani is mango chutney or chilli jam, Jamie's method of briyani would definitely spark an international controversy in India just like how Jamie got Spain so angry when he made paella.

[@DrChaitanya.S]

This was a good video. The Hyderabadi veg version of this briyani is also really good. Just to clarify veg pulao and veg biryani are completely different. As a Hyderabadi myself, I can say that we take our biryani very seriously 😊. I would love it if you could react to your food lab's veg biryani video

[@70newlife]

Dude just because you are from Hyderabad it doesn't make you an expert in Biryani. Food in India is specific to communities religious or ethnic. Hyderabadi biryani comes from Hyderabadi muslim cuisine. Hyderabadi Hindu kashyat cuisine can't and will not be claimed by Hyderabadi Muslims. It all quite right to enjoy food from your local area but to claim and rewrite history is incorrect.

[@nikcantsnipe]

Now we need to see you make your chicken biryani.

[@joannasunday]

Wow that looks great! Question - with all those spices, how do the more subtle flavors come through, such as the saffron? If you omit one spice, does it make a big difference? I wonder if that immense spice mix makes a separate flavor all its own. Anyway thanks Chef James! PS I'm obsessed with those bowls on the counter behind you. Beautiful!

[@Mark-nh2hs]

The key spice he didn't add was Mace which is one of the main aroma and flavour spice in Biryani. Without it you do notice the difference in taste and aroma. Other spices not so much such as the cinnamon. But the spices you can generally taste them but remember you are using a lot of strong tasting spices.

[@joannasunday]

@@Mark-nh2hs thank you!

[@jagerecek5198]

Those induction stoves are quite bs I think. Gas is surely gas but I use glass-ceramic electric stove now at home and its pretty good and similar to gas apart of fancy sparks and flambing.

[@juhajarkkoulvila7041]

I wonder about this spice called Saffron. Last summer at my cabin there were this blue flower and inside looked like saffron. I did not test it as I have never used the real thing but man it looked genuine. Wonder if it is edible?

[@newgrl]

In the states, in the South, we call those skinny galley kitchens "One Butt Kitchens" :)

[@user-kx6qw2nd8v]

Mauritian biriyani is done with the marinated raw meat/ chicken at the bottom with potatoes and some water to create steam then the rice, onions, saffron etc is layered on top 👍

[@Dexter69941]

Love from India chef James 🫶❤️

[@iamtesting3824]

Thank you for the review. You reminded me something. You said in your video that your father was also a chef. I grew up in academic family (engineering) so I naturally drawn into the engineering field (e.g. computer science). It sounds it happens to any field.

[@ChefJamesMakinson]

That is awesome! yes it seems too, but his father was an engineer and my American grandfather was a crew chief in the Air Force.

[@PankajKumar-uo7od]

He did a very good job ❤

[@checho00]

about the salt, i just cant use a spoon or something like that, always use my fingers, vietman meme for james when he remember those memories

[@alexashton6501]

Another Australian content creator I would recommend is Marion Grasby (Marion's Kitchen) - she is half Australian, half Thai and does a lot of really amazing Thai and SE Asian cuisine, as well as some pretty cool fusion.

[@spoon1710]

Where I live its easy getting spices but nearly impossible to get stuff like dried and fresh chillis, any types of non traditional wines, alcohols or sauces.

[@ChefJamesMakinson]

it can be difficult sometimes!

[@pushkardesai9506]

Hey Chef, when do we get to see your version?

[@ChefJamesMakinson]

I dont know

[@user-kx6qw2nd8v]

Wow how small was that kitchen? 😮 I have a galley kitchen which comfortably fits two in - didn’t realise how lucky I was 😊

[@ChefJamesMakinson]

very small haha

[@rudranshpatel3530]

Amazing Video as always, Chef! Waiting for your attempt at a Hyderabadi Biryani!

[@ChefJamesMakinson]

😉

[@bretfisher7714]

Just wanted to let you know my wife and I really enjoy your KZbin videos. This one is a very good one as well. I intend to purchase one of your aprons for us this Christmas. If I may offer a suggestion, I thought you may consider selling oven mitts/pot holders as well. She told me she wanted to replace the ones we already have with quality ones. She has standards, ya know.

[@ChefJamesMakinson]

Thank you so much! I don't have the option with this company as but maybe next year I have get some products made!!

[@itsmilan4069]

13:44 TBH there's no wrong way of making biriyani unless you replace the rice like that one person 😅

[@oskarkruger5483]

Can your react to some Eastern European or German Recipe as well? As always loved the video.👍

[@ChefJamesMakinson]

I can try!

[@Maplecook]

You just reminded me how hard it is to get Slovakian Bryndza cheese here in Canada. Groaaaan. haha

[@pofruin]

I Propose Lithuaninan Pink soup! And to link cuisines serve it with Croquettes!

[@anurag123bagga]

Since hyderabadi biryani is relatively less spicy, raita is not consumed with it. But for the others like Moradabadi or Dum biryani, a side of raita and some spicy chutney(don't know the specific one) works wonders on the taste.

[@Ca55per]

I'm pretty sure Mitch is the camera man and Caitlyn is also on set doing spectating / production.

[@ChefJamesMakinson]

maybe! It helps so much having someone to help!

[@panduhernawan2487]

Hello chef james makinson and chef andy I'm Pandu from Indonesia, I like to watching both your videos on youtube 😊, here's some tips maybe useful, to fry the onion/garlic to get beautiful color, the steps is already that chef andy demonstrate, but when you fry it, don't fry until the color of the onion/shallots/garlic very dark, cause when you put in the tray or cool it, that thing it will better change the color become more darker and the taste will be bitter, to fry the onion, fry until the color of onion started change the color become brown and turn off the stove/induction, and fry it without fire/heat cause the oil is already hot and when the color is little bit golden brown, lift up and put in the tray, and when it cool, it will be perfect golden brown crispy onion/shallots/garlic, I hope it useful tips, thankyou 🙏😊

[@anonymouslyopinionated656]

13:41 the raw chicken method is common when using chick (as in baby chicken) meat, in Luckhnow styles. not too common otherwise, i think.

[@70newlife]

Lucknow has pulao no biryanis. Biryanis and chicken have little history. Mutton/goat is the meat of choice

[@brys2500]

Very very nice bryani 😍😍 , oh you have mech James nice I will have a look

[@padmasandeepvarmakalidindi5560]

He nailed the biryani, the only spice he missed which is a major flavor is the bayleaf or the biryani leaf, which is mostly commonly used but for the biryani by a foriegner andy nailed it to the core.

[@Mark-nh2hs]

And Mace he missed as its a key flavour to a good Biryani

[@FlareZodin6774]

I’m part Hyderabadi, so growing up, I knew the Hyderabadi version of different kinds of Indian food and I have to say, Andy did an amazing job, and if I wasn’t vegetarian I would want to eat it. Quick tip, if you are vegetarian, you can replace the meat with potatoes and paneer and it is delicious. But if you are going to make veg biryani, you will want vegetables like potatoes, peas, carrots, and green beans if you like it

[@j-5105]

Rice can be cooked normally without any of the spices Mr. Andy mentioned. Its optional. In my home (South India), we cook the rice normally by partly boiling the rice and straining it. We also put the marinated chicken on the bottom of the pot( which is used to cook Biryani) and then pour the rice on top of it. The chicken and rice cooks very well if you do it right.

[@PixelVillain]

Re: saffron advice. Thank you. Never would have thought.

[@rishikeshyuvaraj2042]

I think he never used the saffron infused milk he prepared earlier but the biryani looks good overall

[@darianroscoe1017]

While I have never put together this dish, but will for sure, I always prefer using raw meat when I can. The flavors from the juices and bones that exude are wonderful and have so much more depth, in my opinion. Really enjoyed this one. I am hungry for it. Also, I prefer cooking on gas, and my gas stove can get my LARGE cast iron dutch oven to the boil in less than 5 minutes, so no complaints, but I'm not a restaurant, either. My son purchased me a new stove years ago, and it was induction, and I immediately had it replaced with gas. I couldn't make my candy on induction, nor on the electric that came with my inherited house. Gas only. Never again anything else. Thank you, James. This one really has my mouth watering. (I did go to his site and watched a couple videos, laughed at the end of his Hot Chicken video...the dish he cooked was so hot he couldn't take it and coughed after a bite. Turned red and was clearly suffering while doing his extro, though he was doing his best to act around it. Was not in control of his spices if he can't take it himself. Lol. Also, watched him trim a brisket for smoking...he butchered it, not in a good way, either. Don't think I will be watching any more of them.)

[@nameless4222]

In my observation, the drippings and broth were reconstituted on the gravy which was also used during the layering so no flavors should have been wasted in this specific recipe. I do agree with the difference between gas and induction. The only thing I use my induction for is if I needed something cooked for a very specific low heat setting so I wouldn't have to worry about regulating heat on my gas stove.

[@darianroscoe1017]

@@nameless4222 Just to clarify, I wasn't saying anything about his gravy, just about why I prefer cooking with raw meat and the juices from them. His looked fine. :)

[@SadNotTaken]

It's crazy how you mentioned the sweet paprika was just for the flavor and color cause we in India treat the Kashmiri chili powder the same way, just for the color and flavor.

[@ChefJamesMakinson]

Cool!

[@Restartkun]

Biryani is sooooo good. I wish there was an Indian/Persian restaurant nearby me 😭

[@anonymouslyopinionated656]

True Kashmiri chili is expensive and rare.. these days most cheaper brands you get in India are a little hotter and a little less bright than they should be, and almost always not actually from Kashmir :/

[@PhillipCummingsUSA]

You ain't a real KZbinr till the merch drops. Congrats.

[@johnellis697]

Used to go to a restaurant in Wolverhampton, with my parents, as a kid. They served their (lamb) buriani with 2 banana halves standing out of the plate, from the rice, like elephants tusks - really impressive when serving? Their Gulub Jamen was served as a flambée, soaked in Cointreau. Amazing 40 years ago?

[@viktorville8838]

I worked in an inn under a couple of Dutch gentlemen, one of whom had been the executive chef in an iconic NYC restaurant and let me just say, you most certainly did not forget being yelled at. Frequently. At volume.

[@ChefJamesMakinson]

yeah in Spain it is not all the time but in the UK I heard it every hour of every day! haha

[@sportsfanjw559]

When you walk into a warm house that smells of amazing food. Shiiieeeet who doesn't like that?!

[@priyansukarmakar1798]

Hey chef A small info I am not sure about wether age basmati rice is like wine (that does it develops more flavour and more aromatic) But I am sure the traditional or most authentic way Biriyani isn't supposed to get fragrance of basmati, so as far as I know aged basmati or the type we generally use have very little or no aroma, so that the flavour of the protein is more overpowering and the masala + we use kewra and meetha attar as aromatic in biriyani so we don't need the basmati to be more aromatic it can interfere (for context - Ranveer brar used that) Where as we prefer aromatic basmati in something like pulao which is supposed to be a light fragrant with very subtle flavour can be sweet, which is generally paired up with something more spicy side dish

[@ChefJamesMakinson]

Thank you!

[@willtarr253]

Great reaction as always chef! I've wanted to make Biryani for a longggg time. It's just that I'd only be cooking for 2 people 😂

[@ChefJamesMakinson]

me too but you make use leftovers for the next day!