most people are missing out on the greatest rice dish in history or at least one of them well guess what you’re gonna want to start with this one [Music] okay so today we are making Biryani if you’ve never had it before you’re in for a freaking treat buddy it’s Rich it’s salty it’s got meat so many textures and it’s so fragrant you might as well Sprout wings and fly off into the clouds you’re like that could be you eating this so with all that being said let’s make this shall we right so there’s about a billion different kinds of Biryani maybe not a billion but this is the one that many people imagine and it’s called hide your body Biryani it’s also one of Papa’s despite the number of ingredients it’s actually pretty easy first we’re making our own Biryani Masala powder don’t be a little baby okay make your own first get a small sheet tray add a quarter cup or 21 grams of coriander seeds two tablespoons or 13 grams of shot jira which is just black cumin seed two teaspoons or four grams of cloves 10 green cardamom pods two black cardamom pods two star anise I need to take a breath here two teaspoons or five grams of fennel seeds one teaspoon or four grams of black peppercorns and three cinnamon sticks pop that into an oven that’s been preheated to 350 Fahrenheit for about five to seven minutes or until toasted sure you can pop this right into your blender but you’re gonna eviscerate it instead of recommend lightly crushing that either in a mortar and pestle or you can put it in a bag and hit it with a pan or something I don’t know just break it down now pop that into your blender followed by one bay leaf half a teaspoon which is slightly under a gram of fresh ground nutmeg one teaspoon or three grams of ground mace blend on high until smooth as possible then sift the restrainer to get it as fine as possible done moving on to our dahi Chutney I mean come on look at this thing it’s more vibrant green than beautiful flower again blender rough chop three green chilies Thai chilies totally work here pop those into your blender followed by one inch knob of Ginger chopped four cloves of garlic 1 cup or 11 grams of cilantro third cup or 4 grams of fresh mint by the way don’t do any of that dried okay just throw it out the window a pinch of Masala powder a pitch of cumin powder salt to taste and finally three quarters of a cup or 180 grams of a nice thick yogurt blend on high still relatively smooth pour into a bowl and add additional self to taste if needed it’s something beautiful right there alright last but very important thing before we get into it right time very easy medium Bowl add three quarters of a cup or 180 grams of plain yogurt by the way this is all full fat I don’t want any of that low fat stuff please two tablespoons which is about a gram of chopped fresh cilantro half a teaspoon or one gram of ground cumin a quarter teaspoon or half a gram of ground coriander and a half a cup or 66 grams of a seedless English cucumber that’s been grated and lightly salted and drained of its excess water that’s optional but I like to do it season it taste of salt give it a nice mix soak of mine and then finally fold in two tablespoons or 21 grams of diced red onion and lemon juice to taste for flavor and consistency now listen the consistency of this really depends on the type of yogurt that you use the thicker the yogurt the thicker the right to see where I’m going here now we’re ready to make first we marinate our chicken now large bowl you’re gonna need one powder 450 grams of chicken drumsticks which is gonna be around four or five depends on how thick that chicken is two garlic cloves grated a two inch piece of Ginger grated two thirds of a cup or 157 grams of yogurt one and a half teaspoons or four grams of your Biryani Masala powder that you made earlier quarter teaspoon or half a gram of turmeric powder two teaspoons or one gram of red chili powder you can totally use paprika that’s fine three quarters of a teaspoon or one gram of green cardamom powder one and a half teaspoons or nine grams of fine sea salt two Indian green chilies which like I said Thai chili is totally fine finely chopped two teaspoons or nine grams of lemon juice mix all together to coat thoroughly and optional you can marinate overnight or you can use it right away it’s up to you I know it’s a marinade so maybe marinated fried onion seems like it doesn’t belong right but it does first you’re gonna need one and a half large yellow onions cut the tops I sit in half and the Rudolph peel and then slice it a quarter inch or slightly thinner if possible via a mandolin now look you could do this with a knife I really recommend the mainland so they fry evenly now in a 12 inch saute pan at three cups or 700 milliliters of vegetable oil heat over medium until it’s around 325 then add in your onions into batches and Fry stirring occasionally until crisp light in golden brown turned on a wire rack or a paper towel teasing gently with salt and that’s it now time for our rice very important here first you’re gonna get one and a half cups or 286 grams of aged basmati rice please listen don’t just go and just pick some random basmati rice oh no big deal no do not do that please get the properly highest quality possible please now rinse your rice multiple times until the water runs clear then let it sit soaking water for 30 minutes then gently drain it be careful not to break it up now medium-sized pot add in seven cups or 1.7 liters of water one black cardamom pod one star anise one bay leaf one cinnamon stick five green cardamom pods three quarters of a teaspoon one gram of shajira five whole cloves half a teaspoon or half a gram of ground mace one tablespoon or 11 grams of fine sea salt and just a tiny little bit of vegetable oil like a half teaspoon now bring that to a rolling boil once it’s boiling I know this seems wrong but this is how it’s done now add in your soaked basmati rice and let that cook till about 75 of the way done not all the way you want a little bit of rawness on the inside of that grain which is actually pretty fast it’ll happen in like two to four minutes now while it’s going your small pot add three and a half tablespoons 52 grams of milk and half a teaspoon or much less than a gram so you could just say a generous pinch I suppose oh saffron threads and set them to the side separately you’re gonna need a thick bottom pot and an a light drizzle of vegetable oil in the bottom add your marinated chicken along with all of your marinade everything and I’ve got some different herbs for you here we’ve got a quarter cup or 12 grams a finely chopped mint and a third cup or 18 grams of finely chopped cilantro that’s the whole amount now you’re gonna take that and you’re gonna add three quarters of your cilantro three quarters of your mint drizzle in two tablespoons or 27 grams of ghee just clarified butter all right don’t you worry three quarters of your fried onions gently stir that together now before you add the rice make sure to taste it if it needs more salt it now if you don’t salt it now it’s not going to be salty enough later trust me not enough salt will ruin this then on top of that you’re gonna add half your rice half your remaining amount of cilantro have your remaining amount of mint your fried onions a little bit more Biryani Masala light squeeze of half a lemon then add your second half of rice the remainder of your minted cilantro the remainder of your fried onion then ever so carefully drizzle on your saffron milk now optionally you can totally strain the saffron milk first if you want I prefer to anyway drizzle that on and finally drizzle on a quarter cup or 54 grams of melted ghee now there’s a cooking method called dumb cooking I know that’s what it’s called and traditionally it’s done with a very basic water dough that’s then rolled into a rod and then they seal the pot with that you can totally do that and it works just fine it’s just really messy so a lot of homes nowadays will just use a layer of foil in between the lid and the pot you close it and instead of putting this on a direct flame what you’re going to do is get a cast iron heavy bottom pan your pot fits in set the flame to medium high so it reaches just over the diameter of the pot cook them for 15 minutes then reduce the temp to low do not take the lid off and cook for 20 to 30 more minutes that’s it at this point your Biryani should be done the bottom should be beautifully cooked with a light Char on your chicken gently stir everything together being careful not to rip up your chicken and gently take out those succulent fall off the bone pieces Papa don’t know will play beautifully add some additional cilantro or fried onion for garnish which you might not have it’s fine insert with your Chutney and raita and let’s taste test and see how we did Biryani feel good about it oh see how do you eat it though you know you get a little bit of rice a little bit of chicken wow it’s clean it’s fragrant multiple spices in your face and it’s now a little bit of this damn some of that ah do not make this without these sauces they’re absolutely a requirement you need more salt than you think this could be salted a little bit better then just make sure that you’re tasting as you go but you know what else you should do as you go watch b-roll [Music] foreign [Music] I actually almost passed out doing that that was maybe a little too much [Music] [Music] foreign [Music]

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