Pro Chef Reacts.. To The BEST Chicken Biryani!

[@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!!!!!!😱😱

[@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. ❤

[@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

[@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.

[@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!

[@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

[@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!

[@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

[@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!

[@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.

[@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!

[@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😂😂

[@fi77er]

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

[@Timmycoo]

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

[@ChefJamesMakinson]

😋

[@Michael-il5wd]

Your channel deserves 1+ million subs

[@ChefJamesMakinson]

Thank you!! :)

[@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

[@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.

[@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.

[@LorienDrechsler]

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

[@ChefJamesMakinson]

😂

[@KibaSnowpaw]

I didn’t know there was a specific name for the kitchen style you have. My friend has a similar kitchen, though it's more spacious. However, I still feel confined when I'm cooking there. I imagine I'd feel even more restricted in yours, as it seems there's hardly any space or freedom for cooking. I don't like being surrounded by walls and cabinets on all sides. In my own kitchen, which is quite large and roomy, I still feel cramped. This is mainly due to the layout - there are too few cabinets for storage, which quickly eats up any available space. I'm really hoping to find a new place to live soon. It's incredibly tough to find a decent apartment these days. I either have to settle for a tiny room at exorbitant prices or spend half my paycheck on a 3-4 room apartment, which is too much space for just me. Those 1-2 room apartments are as rare as finding gold on the street.

[@ChefJamesMakinson]

yep! lots of names for different styles

[@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.

[@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.

[@novabolt03]

Waiting for your biryani attempt soon chef!

[@devinamohan3057]

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

[@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!! :)

[@s.s.8673]

So, let me tell you about an old forgotten biryani/Pulao that is not made anymore. I mean it does at some places but not in the original and authentic way. It's called Moti Pulao. Translating to Pearl Pulao. Made in the ancient royal kitchens of central India. Instead of any meat The biryani is made with egg and silver pearls that are edible. How to make the pearls is that the intestine of lamb or goat is washed and cleaned and stuffed with a mixture of egg whites and real silver. The stuffed intestine is tied at several points making them slightly round or oval shaped. Then they are cooked in a fragrant spiced water and oil mix until the mixture inside is cooked. After, the intestine is removed and you get white, silver balls or pearls that are added to the biryani or pulao. It is a time consuming and hard working dish but the result is equally divine and beautiful.

[@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 :/

[@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!

[@beelikepro]

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

[@kadu2650]

Well only thing i would like to add as a indian is to put atleast 4 spoons of ghee on top before sealing and 100 grams of khowa ( milk solids) while layering should make it authentic indian.

[@sagarikadebofficials]

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

[@itsmilan4069]

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

[@daydreamers710]

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

[@Prasoon_ingle]

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

[@myjewelry4u]

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

[@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.

[@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

[@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.

[@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!!

[@Jerri-ellen]

Hi James thank you for this . Very informative and nice to watch. Now I’m hungry though lol. Hope you are well.

[@ChefJamesMakinson]

Glad you enjoyed it! I hope you are doing well Jerry ellen!

[@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]

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!

[@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.

[@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.

[@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.

[@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 👍

[@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

[@apoorvjoshi2383]

Yes, the recipe for biryani changes from person to person, in India recipes are not reliable, cuisine changes and adapts so quickly that chances are you won't be following or sharing the same recipe that much. People just go by what Uncle Roger says "FEEELING". Biryani is one such example of this diversity and difference if a man from Lucknow(Northern India -> This biryani is more floral and very very mild on spice..it mostly uses warm and floral spices) serves his biryani to a native Hyderabadi(A city in central- south India -> The biryani here is much heavier on hot spices, very flavorful, very spicy), the other person might not even acknowledge host's biryani as biryani, till he tweaks it to the guests palette.

[@Sharon46T]

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 👍

[@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!

[@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 🙏😊

[@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

[@AlekseyVitebskiy]

I had a chance to visit Hyderabad and the food there is just spectacular. It was funny when people warned me that "this is very spicy". The food was spicy, but less than something like Thai or Korean food. In fact, people put more spice in many dishes here in USA. I would say that the spice level was just right: it was properly spicy, but it didn't try to hurt you just for the sake of hurting you. Basically if you like spicy food, the spice level is on point in Hyderabad. And yes, the biryani was wonderful, but there was so much more than that... Just visit in the winter, I was there in the winter, and it was around 85 degrees F. I can't imagine how hot it gets in the summer.

[@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.

[@caseyrogers573]

Learning about residual heat in culinary school was a revelation

[@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.

[@jlaw131985]

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

[@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.

[@actualRocketScientist]

For those who do not wish to buy all those spices. Head over to your local Indian market they have pre-mixed packets. Obviously fresh spices will always be better but honestly it's not a huge difference

[@70newlife]

Actual Hyderabadi and actual cook here. Hyderabadi biryani requires few basic spices. Buying mixes doesn't cut it. I didn't watch what the guy put in here most likely it wasn't what we hyderabadis put.

[@actualRocketScientist]

@@70newlife what are the spices you put in

[@qis2999]

Andy is the one of the THE BEST chef

[@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.

[@bhikariman-sigmamale]

Onion is overcooked, we precook the chicken, we put a very thin layer of rice before putting the chicken it soakes the flavour and gets crispy and yummy. We seal the lead with foil. Be careful and cook the layered pot really low heat and cook it slowly.

[@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.

[@crackerjack4833]

You're absolutely right on watching Hell's Kitchen to understand how everything works. I've watched darn near every episode, and look ... if you've not watched it, you're missing out on all the finer points. I mean, if you really sincerely watch the shows, very many things will sink in. I think Hell's Kitchen should be a course in any culinary school ... and I mean the experience of it😅 It doesn't make me an expert, but it showed me so many warning signs to look out for Don't get me wrong, I'm so burnt out on beef wellingtons, risotto and scallops just from watching so many videos on it ....... hahaha

[@khalborg]

I follow andy. Too bad his youtube long form videos are second only to his shortform videos on youtube and TikTok. He doesn’t carry himself too seriously. But i think the key to the appeal of his content is the good communication of the recipe. Either through clear understandable words or an excellent demonstration of skill. How the food is cooked is not muddled by who is cooking it.

[@Dexter69941]

Love from India chef James 🫶❤️

[@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.

[@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.

[@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!

[@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!

[@misshell]

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

[@ChefJamesMakinson]

Thank you!!

[@supernoobsmith5718]

Andy is an excellent cook. His shorts are classic.

[@Mark-nh2hs]

The one key spice he didn't add is Mace to the marinade. This spice is what makes the Biryani smell and taste. And I've eaten many a Biryani made by Indian chef friends and they always add either a few blades of Mace in or grounded Mace.

[@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

[@parthasm]

1) Andy is perfect and cooked with adequate finesse that this dish demands. I was really surprised when I looked at this video. Clearly he has previously cooked this dish and not doing something random for camera like Mr. Jamie OliveOil does. 2) Biriyani can be cooked with Raw chicken - that is called 'Kacchi ( Raw) Biriyani' - This should be done be seasoned biriyani chefs - timing is really important in this - Uncooked chicken or overcooked rice - balance is very difficult , Best way is Hydrabadi or Lucknow/Kolkata style where you get predictable result - very important in culinary industry.

[@nicksonpinto2074]

The whole challege in this dish is to get the chicken and rice to cook at perfectly. That's why people prefer basmati. Chances of messing up reduces.

[@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?

[@BruceRylan]

What a delight. Another great video Chef! 👌

[@ChefJamesMakinson]

Thank you kindly

[@jaylagan5899]

Great video, as always Mr James. But I’m confused here. He cooked his rice, I thought you were supposed to eat it raw? Well, that’s what Kay told me…

[@ChefJamesMakinson]

partly cooked before cooking again :)

[@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!

[@parthadeyashi6566]

One small detail, Many version of Biriyani. We don't add cilantro in Biriyani, cz it will mask the original smell of biriyani(which we don't want).

[@paulson2008]

The hardest thing to do while cooking Biryani is the Rice ..the meat is the side kick whereas the rice is the super star...the rice needs to be perfectly salt else it will taste bland or over salty....salting rice perfectly is very important.

[@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!

[@banisawi8192]

As an Iraqi we make rice five days in week. Basmati rice is the easiest rice to cook. Mom cook the rice after soaking the rice for two hours it will make the rice at the end bigger than the usual method. Usually add the rice to boiling salty water test it for done drain from water then return it to pot that have little oil cooking it slowly with cover until evaporate water that’s inside rice. Usually take five minutes

[@ChefJamesMakinson]

5 times a week?! Wow! you should give paella a try if you can get the rice! you may like it!

[@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.)

[@thenameless422]

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]

@@thenameless422 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. :)

[@juancarrera8397]

10:48 we do the same for barbacoa and birria

[@Shampaggin]

If you still want the iconic red color, deghi chili powder is milder than kashmiri. If you can only find kashmiri, I would say half and half it with paprika. Mileage may vary, though, since my tongue is sandblasted from growing my own ghost peppers. 😂 Would love to see you react to a recent Brian Tsao video, I don't know if you've seen Frenchie. I think you'll enjoy him.

[@ChefJamesMakinson]

which video of Brian's? yes I have and maybe next year Brian and I we can Collab in person!

[@Shampaggin]

@@ChefJamesMakinson about a month ago, he and Frenchie reacted to Jack's church chili, so I'm voting for that one. Then we get to see you react to it, but you have a buffer for your own mental health. 😆

[@RKNancy]

Except for the Kashmiri chilli powder, Andy nailed everything(I was happy at the dough part, we use that to dum the biryani). We people of Hyderabad use a more spicy chilli powder, either the guntur or the teja variety while making any curry, not just Biryani. In exchange, we use less garam masala to balance out the heat, but then, that comes down to individual taste so Andy did a great job. About the colour, his turned out yellow cause put in a little less chilli powder and way too much saffron milk. Maybe there was too much turmeric in the garam masala he used as well. The solution to that would be use less garam masala and more chilli power. But you must be able to handle the heat if you are going to do that.

[@Mark-nh2hs]

He missed one key spice I've seen many Indian chef uses and it's Mace which is a key flavour and aroma of a Biryani. If unavailable nutmeg is a good substitute

[@evabright8735]

Would love to see collabs from Australia.

[@ChefJamesMakinson]

it would be fun!

[@Every_Day_islike_Sunday]

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.

[@Every_Day_islike_Sunday]

@@Mark-nh2hs thank you!

[@edryuu1]

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

[@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.

[@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😅

[@datwistyman]

If you're using an electric stove you're better off using two elements. One on high for the main cook and one on low so you can swap your pot for instant heat change. If you try and turn down your stove it's probably going to burn and f up, because it's not instant. 🙂

[@ChefJamesMakinson]

good to know!

[@kavitakamat7701]

Couple of ingredients we use in our Biryani are Rose water, Kewra water (similar to Pandan) and a couple of table spoons of ghee

[@ChefJamesMakinson]

Thanks for the tips!