Joshua did thorough research on making the Classic Hydrebadi used aged basmathi which is correct. The raita and mint chutney perfect. The preparation of garam masala and the marination also correct. Basmathi rice need to be soaked for 30mins, then boiled with spices until 70% kachi mutton biryani 50%, kachi chicken biryani 70%, yakhni biryani 90%, lucknow biryani the layering and assembly part, Joshua did correctly as how typical Hydrebadi biryani is done. The dhum/dum crucial high flame, 20mins low flame, then at least 30mins only can open the lid. This is where Joshua might have stumbled a bit, resulting in slightly burnt chicken. Otherwise, Joshua did justice to this Classic Hydrebadi
yut-his-d-king
He made the best Hyderabadi biryani I've ever seen done by a foreign chef. That little burn of the chicken actually improves the taste of the meat. Chicken biryani is actually easy to make when compared to the mutton (lamb) biryani. Not most Indian chefs are able to cook really good mutton biryani. I wish to see someone cook it tho.
BootlegJackSparrow
As an experienced home chef living in India, I approve the biryani, it honestly takes 3 to 4 hours including prep time and taking all the ingredients out, even when you have everything which I usually do. Its better to buy instead of the effort, which I usually do. Parboiling takes 7 to 10 minutes in boiling water for biryani. Saffron is an expensive spice, usually restrarunts will grind saffron with some milk and cook the chicken separately before layering. Its still better to buy though. For rice feel free to use whatever you have. Even in India they use different rice Biryanis, it's more the method of cooking and flavours coming from spices and meat. Even quinoa biryani tastes great
dragon
This guy seems like a genuinely good guy who just wants to help other people cook better food. Great vids!
scottecklund
Biryani is one of India’s well-known dishes. Joshua Weissman, even if he’s also a pro chef, is prone to committing mistakes while cooking foreign dishes. Overall, there’s always room to improve. We all like the fact that Chef James is fairly considerate in all of his reviews so far. I’d say he’s pretty great at food reactions and commentaries as a whole.
sophiaisabelle
Let's go get that thermomix sponsorship! 😏
aceme
This is mighty impressive he did justice to my city Hyderabad. I would rate this a solid 8/10. Raitha is fine but Hyderabad dum biryani actually comes with a side dish called Mirchi ka Salan, it's sorta standard here in Hyd. Whenever you order biryani outside Mirchi ka salan is side dish included with Hyderabadi dum biryani. This biryani is nearly quite close to actual Hyderabadi style which means lot of moving parts and not something for beginners. And as for ingredients the more you try to substitute the more you lose the taste of the actual biryani although I do understand sometimes its not convenient to get all the ingredients. Dum is a process where not even the steam is allowed to escape we also have another drink which is made in similar style as biryani its called Hyderabadi Irani chai and you should check out the pots they make the tea in its quite similar to the process of cooking a biryani.
saimadhavarao
you have a careful, quiet confidence. a perfect teacher's tone and the experience to back it up. a blessing to those who formal education so grossly underserved. the best cooking reviews for real.
housemana
Man it's crazy how every time Joshua makes some delicious food whether it be Asian, Indian or South American you always get locals in his comments saying things like how it's how their grandma used to make or how correct the recipe is.
tiny
Sealing your pot with a basic dough is called "luter" in French, it's one of the way people make Cassoulet. Some people actually do flavor the dough a bit, and once the dish itself is done cooking, they gather the pieces of dough in a small oven-safe plate and let it grill. Makes some delicious dips. In Cassoulet specifically, some people like to make sure they almost overfill the pot, so that the dough is always dipping in the dish and getting flavor out of it. Some people also like to then grind the cooked dough and spread it as a topping on the dish once plated.
WaddleQwacker
Aged Basmati Rice truly does make a difference. The aroma of the rice is phenomenal and adds so much!
amandaamarawansha
Joshua did a great job here . hyderabadi biryani is not an easy dish to make . Lots of telugu and locals in Telangana struggle with it . Non telugu indians and foreigners mostly decimate it . That is why kudos to Joshua
VARMOT
He’s pretty spot on with that biryani. I would add that frying onions in ghee is much better than just oil, or the ghee and oil combo works too. It’s important because like the saffron milk you should pour a couple of tablespoons of that sweet onion oil on top of the rice.
One trick to avoid burnt chicken is to keep stirring it when it’s in the pot on medium to high flame till it leaves water and then add the rice layers.
kiminonawa
One easy cheat to make the rice fluffy, and not watery/sticky is to squeeze about quarter or half a lemon in the rice before pressure/Dum cooking it. It helps with small ratio errors.
abhiasole
In India we never ever use white onion. We only use red onion. 6:36
lakshmansingh
Biriyani definitly varies by regions in South Asia:
Arguably most best/popular in India is:
1.Hyderabadi biriyani .(mostly mutton as classic) -south Indian region
2.lucknow biriyani(considered the OG of South Asian biriyani)- North indian region
3.kolkata biriyani (the one with boiled & seasoned chunks of potatoes in it ) East Indian region
4.Malabar biriyani ( the one which uses kaima rice, arguably best alternative of basmati - short &thin scented rice)
5.Ambur biriyani (the one without aromatic rice, short and ground rice called samba) south Indian region
mirzaperumbath
I and my partner make Biryani often at home! A very good substitute for the traditional biryani is Thai Jasmine Rice (best quality you can get)!
But just to let you know, there are tons of Biryani recipes in India that is not Basmati based! Try using the short grained but extremely flavourful Gobindobhog rice once and you'd love it!
Radicalist-Manifesto
There can be substitute rice varieties for basmati but it depends on the type of biryani. For hyderabadi biryani, I think basmati rice is a must. The place where I live, we prefer the seeraga samba rice which brings a totally different and unique flavor to the biryani, it is made and tastes differently as well.
saykatze
Newly harvested rice will be mushy. The older the rice the fluffy and separated it will be after cooking. That's why we use aged rice. The bottom looks burnt actually because he cooked for too long. I think 30 min on low heat is enough
poojan
So for the fried onion I would have used red onion or shallots. Thats what my mom and grandma use. Also, If we're going through the trouble of doing it especially for Biryani we're going to fry it in Ghee and definitely starting from room temp and bringing the temp up and not putting it in hot oil. i know a restaurant isn't going to do that but the taste is really different fried in ghee vs oil
