Full transcript
0:25Greetings Everyone! Welcome back to Chef Deena’s Kitchen. Todays’ special video is from Vaniyampadi.
0:30When Vaniyambadi comes to mind, the first thing many think of is its delicious Biryani.
0:33The Biryani here is incredibly popular and tastes phenomenal.
0:37During our prior visit six months ago, we observed the meticulous preparation of Mutton Biryani from Ahmedia, Vaniyampadi.
0:42This is Biriyani…..
0:44Subsequent to this, we will now witness the comprehensive methodology for preparing the Chicken Biryani recipe.
0:48Will anyone get this kind of opportunity? I am overwhelmed to taste delicious Biriyani in a sizzling hot state! wow!
0:52What is the difference in the preparation process between chicken biryani and mutton biryani?
0:55For mutton biryani, the mutton is pre-cooked for about 45 minutes with ginger-garlic paste, curd, and spices to tenderize and infuse flavor.
1:02For chicken biryani, the chicken is added much later in the cooking process,
1:06typically closer to the final layering or "dum" stage, owing to its shorter cooking time.
1:08Even slight overcooking will cause the chicken meat to break down.
1:11During the preparation of chicken biryani, the chicken meat is typically incorporated with its skin on. What’s the reason for it?
1:15Chicken biryani can be prepared using either skin-on or skinless chicken, depending on preference and regional variations.
1:19Chicken biryani prepared with skin-on meat will exhibit enhanced moisture retention.
1:25Our biryani is a favored selection among travelers en route to Chennai, Bangalore, and Coimbatore.
1:30Its consistent moisture content ensures the biryani retains its quality and does not become dry.
1:32We will delve into the precise timing for adding ginger-garlic paste, the optimal quantities of onions and tomatoes,
1:35and the appropriate cooking techniques.
1:37What variety of Basmati rice is used for this preparation?
1:40This biryani is crafted to offer a lingering taste and consistently mild flavor profile.
1:47I previously i.e., during my previous visit, commended this biryani by stating, "This is Biryani,"
1:51and I am pleased to confirm that its phenomenal taste remains consistently excellent.
1:54Following your visit, numerous clients have echoed your statement, referencing Chef Deena's declaration, "This is Biryani."
1:56We wholeheartedly agree; indeed, "This is Biryani."
1:59This recipe is taught and demonstrated to us by Mr. Mohammed Zeeshan.
2:03You're likely familiar with him, as he demonstrated an engaging Mutton Biryani recipe to us during our last visit.
2:05Today, we will be visiting Ahmedia Hotel and learn an interesting Chicken Biriyani recipe from him.
2:09Greetings. Our establishment, founded by my father in 1975, operated at the bus stand for 45 years.
2:15Three years ago, we inaugurated an additional outlet situated on the highway.
2:17We are indebted to my father's dedication, which has fostered strong customer loyalty,
2:21drawing patrons repeatedly even from distant locations such as Bangalore and Chennai.
2:25During weekends, a considerable number of clients queue at our establishment to savor our biryani.
2:29There are a set of clients who visit this establishment as early as 10:00 AM to experience our biryani,
2:31indicating their profound appreciation for its taste.
2:35Each morning, a mandatory discussion is held to address the previous day's concerns and feedback.
2:41Based on these discussions, they implement measures to rectify client-raised concerns.
2:47Such measures are pivotal to their sustained success and the cultivation of repeat clientele.
2:53Come on! Let’s head to the kitchen and learn a lot more about this recipe from them.
3:03Greetings sir! Hello sir! We extend our sincere gratitude to Chef Deena for making the journey to visit us once again.
3:09Our preceding video achieved considerable success, prompting numerous commendations from various international locations.
3:15I even received a call from Malaysia; they mentioned that they followed the biryani instructions precisely, and the results were excellent.
3:19I got call from Malaysia, Coimbatore, Singapore as well from London.
3:22They also shared an image of their biryani, which closely resembled the demonstrated dish.
3:27I'm absolutely thrilled to hear that!
3:30The biryani recipe you demonstrated resonated with so many of our viewers, and we've received an outpouring of compliments for it.
3:34Many viewers specifically complimented your charming smile. I'm not sure if you realize just how many appreciated it!
3:40The Biriyani you prepare is phenomenal. How’s everyone at home?
3:43All are doing great! My mom specifically asked me to invite you to our home. She's very eager to serve you her homemade biryani.
3:51Definitely sir! I’ll visit your mom with my family. Thanks a lot for the invite. Shall we head to the preparation process? Definitely sir!
3:57We are going to prepare 3kg Chicken Biriyani today. There’s a specific reason for choosing 3kgs.
4:01During my childhood, our daily biryani production was limited to 3 kilograms, with only 1.5 kilograms prepared during the evening.
4:15By meticulously adhering to these quantities, we endeavor to replicate the precise taste achieved by my father, with the blessings of the Almighty.
4:19By following the instructed method, I'm confident you'll be able to achieve the same taste at home.
4:25Could you please specify the year in which you started preparing 3 kgs of biryani? It was post the 90’s.
4:32During his childhood, specifically after 1990, his father's daily biryani sales volume was approximately 3 kilograms.
4:39Their diligent efforts and subsequent growth have enabled them to produce a substantial volume of biryani daily basis now.
4:42Could you please specify the quantity of Biriyani you prepare in a day? More than 200kgs.
4:47Could you please enumerate the list of ingredients required for this preparation? Definitely sir!
4:50It's incredibly tough and quite challenging to stand here. If I turn, you'll see the sweat from the kitchen's intense heat.
5:00Preparing a dish using woodfire presents considerable challenges, does it not?
5:03Indeed, sir! The hard work invested directly correlates with the resulting flavor profile.
5:06That is unequivocally true. Would you be so kind as to furnish the requisite list of ingredients for this preparation?
5:10Sure. The ingredients required for preparing 3kgs of Biriyani are as follows.
5:53Now that we’ve reviewed the list of ingredients required for this recipe, shall we start with the preparation process? Sure sir!
5:56What’s the first step? First step is to fill the wide vessel with necessary amount of Oil. Let me help you with the ingredients.
6:02It’s a challenging task to shoot in this kitchen. Yes sir!
6:09After pouring necessary amount of Oil to the vessel, we shall add Whole garam masalas
6:13which include Cinnamon sticks, Cardamom Seeds and Cloves.
6:18You’ve kept Cinnamon sticks, Cardamom seeds and Cloves in this plate. Are these enough?
6:20Yes, sir! Beyond these three, I will not incorporate any additional whole spices.
6:22Is there a specific rationale for omitting other whole spices? I aim to avoid overpowering the biryani with an excess of flavors.
6:27Hence, we do not prefer using other spices and alter biryani's delicate flavor and taste.
6:29I was informed of the same spice addition procedure in Dindigul; they also exclusively used cinnamon sticks, cardamom seeds, and cloves.
6:34Do you not include Bay Leaves?
6:36No, sir! We do not include bay leaves, mace, or any other spices apart from cinnamon sticks, cardamom seeds, and cloves.
6:45The subsequent step involves incorporating 1 kilogram of onions into the oil.
6:47Green chilies, which have been sliced, are added concurrently with the onions.
6:49These green chilies are sourced locally.
6:51How spicy is it? Regarding their spiciness, we consistently favor these smaller-sized green chilies for our biryani preparation.
6:57They inherently possess more heat than their larger counterparts.
6:59These are small-sized, native Green Chilies that are locally sourced. It’ll be spicier than the hybrid Green Chilies.
7:10Is there a particular sautéing methodology for the onions, similar to the technique employed during the preparation of the Mutton Biryani?
7:14Yes sir! we need to the cook the Onions until they attain a golden-brown tone.
7:17Could you kindly notify me once you are done with sauteing the Onions? Sure sir!
7:19“kasaaikiren (Sauteing) sir….” Did you forget it? Aahh! Yes, I remember! Could you please repeat it for me.
7:24Sure! kasaaikiren (Sauteing)… He calls the sautéing process as "Kasaaikiradhu."
7:28Achieving the ideal taste is contingent upon the appropriate sautéing of the onions.
7:33Excessive sautéing of the onions results in intensified coloration and adherence to the pan's surface.
7:40Hence, it is recommended to stir the mixture continuously while sauteing the Onions.
7:45Could you kindly notify me once you are done with sauteing the Onions? Sure sir!
7:54Now that we’ve sauteed the Onions thoroughly, we shall add 300 grams of Garlic paste to it.
7:57Shall I add the Garlic paste? sure!
8:03Consequent step is to include 300 grams of Ginger Paste to it.
8:08We’ve added Ginger Garlic paste to the mixture, when the Onions have attained a golden-brown hue.
8:13In certain preparations, garlic is incorporated in higher proportions than ginger.
8:15However, in this instance, both garlic and ginger are being added in equal quantities.
8:19Next step is to include Red Chili Powder and Salt to the mixture.
8:25This is plain Red Chili powder, am I right? yes sir!
8:31Currently, I am adding a handful of Salt to the mixture. Subsequent to this, we can assess the seasoning and make further additions as required.
8:36Many inquiries have been received regarding the precise quantity of salt to be incorporated.
8:38Is it mandate to use only Rock Salt in this preparation? Yes sir! You’ll achieve the sharp saltiness only by adding Rock salt.
8:46From earlier times, we are accustomed in using Rock Salt.
8:51Consequent step is to include Tomatoes to the mixture.
8:56On our previous session, during the preparation of the Mutton Biryani, tomatoes were incorporated in paste form.
8:59You are employing the same technique now. What is the rationale for utilizing tomatoes in paste form?
9:03As previously stated in the preceding video, the flavor of tomatoes gradually diminishes when they are boiled in water,
9:08resulting in only their skins remaining visible.
9:12You can find a wide range of tomatoes in the market, including Bangalore Tomatoes, Hybrid Tomatoes, and native Tomatoes.
9:18We will buy native variant Tomatoes in bulk quantities from the surrounding market. Hence, we prefer using the Tomatoes in paste form.
9:25Are we going to pour Curd along with the Tomato paste? yes sir! I would like you to add the Curd.
9:30Wow! Shall I pour the Curd? Sure sir!
9:34Are you aware of the rationale behind positioning the lid in this manner?
9:36No, what is the purpose? By orienting the lid thus, we can prevent direct exposure to the heat.
9:42Preparing in this environment inherently elevates body temperature; consequently, we implement every possible preventive measure.
9:48In commercial kitchens, we typically wear aprons to regulate body temperature.
9:55Subsequent to the thorough mixing of the onions and tomatoes, the mixture reaches a robust boil,
9:58at which point the incorporated oil begins to ooze and emerge.
10:01At this juncture, the cleaned chicken must be added, followed by the requisite quantity of water.
10:05Subsequently, mint leaves and coriander leaves are to be incorporated into the mixture and allow it to cook in simmer.
10:09On the other hand, we’ve soaked Basmati Rice for 30 minutes, which will be incorporated into the boiling water.
10:15Along with Rice, we will be adding necessary amount of Salt to it, ensuring the Saltiness is in a balanced state.
10:22Additionally, mint leaves and Coriander Leaves are added while boiling the basmati rice.
10:26He emphasized a critical point at this juncture: the salt level should be marginally elevated
10:31beyond the usual amount to ensure optimal integration with the masala and a balanced final seasoning.
10:37Shall we add the cleansed Chicken? Sure sir!
10:49We have now completed the addition of chicken, mint leaves, and coriander to the mixture.
10:53Following this incorporation, the mixture must be allowed to boil for a period.
10:55Previously, numerous inquiries were made regarding the precise water ratio to be added.
10:59What is the appropriate water-to-ingredient ratio for this preparation?
11:01The rice is separately boiled to 80% doneness. To complete the cooking, 1.5 liters of water must be stirred into the boiling mixture.
11:07The distinctive flavor of Vaniyampadi Biriyani is attributed solely to the unique taste of the Palaaru River water.
11:12Are we going to stir in normal water or…..? We will be pouring the stockwater obtained while boiling the Rice.
11:21Is this enough? Yes sir! you must pour 1 ½ litres of water. The water level is adjusted according to the required quantities.
11:28Chicken will release its own water content, allowing us to adjust the added water accordingly.
11:34The rice's absorption tendency also plays a role. We've cooked the rice to 80% doneness.
11:36If the rice is harder, we should add slightly more water; conversely, if it's cooked to 85%, the water level needs to be adjusted downwards.
11:44Hence, it is recommended to stir in water accordingly. Take a look at the boiled rice. it must be cooked exactly as illustrated.
12:03Following the incorporation of the rice, it should be thoroughly mixed and evenly distributed.
12:07The rice has been cooked to 80% doneness, with the remaining 20% requiring cooking via the dum method.
12:10The water must be slightly in excess, as demonstrated.
12:12This mixture requires dum cooking (slow cooking) for 20 minutes for a 3 kg preparation.
12:16When preparing 6 kg, an additional 10 minutes of dum cooking is recommended.
12:19When the rice be overcooked, the mixture will acquire a mushy consistency, similar to Pongal.
12:27Subsequent to the addition of the boiled rice, a measure of lemon juice was incorporated
12:31into the mixture to achieve a distinctly sharp tangy flavor.
12:35Should the lemon juice have been added earlier, the distinct tangy taste would not be discernible.
12:44Shall we head to the dum process? Sure sir!
12:54We need to dum cook the mixture for 20 minutes. After that, we'll drizzle in some ghee and then crack the dum.
13:01Vaniyampadi Ahmedia special Chicken Biriyani is now ready to savour.
13:11It’s been 20 minutes and the Ahmedia special Chicken Biriyani is now ready to savour.
13:16Are you ready to taste the Biriyani? Of course, I am!
13:22We’ve not added Ghee yet! You’ll notice an enriched aroma subsequent to its addition.
13:26Is it imperative to drizzle ghee at the final stage?
13:28Ghee is typically incorporated using one of two methods: either during the initial stages or at the culmination of the preparation.
13:34Incorporating ghee at the final stage allows for the experience of a superior aroma.
13:36Rice is cooked appropriately and is in a dry state. this is the exact tendency, am I right? yes sir!
13:43Let’s drizzle 200ml of Ghee to the mixture.
13:50We're using RKG Ghee for this today. RKG Ghee has been a great supporter of our channel. Our heartfelt gratitude to RKG Ghee.
13:58This kind of support encourages us to travel to more places and explore numerous recipes.
14:03Since 1975, my father is using this brand Ghee. Wow! That sounds amazing. Let’s crack the dum now!
14:16Wow! The rice is cooked in a fragmented state.
14:38Omg! The Rice did not stick with one another. Amazing! That’s the specialty of Vaniyampadi Biriyani.
14:44I am now ready with the plate. Kindly serve me some Biriyani with piece.
14:54Will anyone get this kind of opportunity? I am overwhelmed to taste delicious Biriyani in a sizzling hot state! wow!
15:00Please join with me for tasting and share your thoughts.
15:11You must only share your thoughts about it. I am eating this Biriyani ever since my childhood.
15:15Upon hearing your compliment, my tiredness and exhaustion completely dissipated.
15:21Many individuals presume that the flavor of Biriyani is contingent upon the inclusion of a diverse array of spices.
15:26The rice, in conjunction with the meat and masala, possesses a balanced taste and flavor.
15:35Even with three daily servings, this Biriyani will not induce a sensation of heaviness, irritation, or any digestive disturbances.
15:47This recipe involves a basic preparation process. The crucial elements are the precise quantity and timely addition of ingredients at each stage.
15:57I previously i.e., during my previous visit, commended this biryani by stating, "This is Biryani,"
16:02and I am pleased to confirm that its phenomenal taste remains consistently excellent.
16:07Following your visit, numerous clients have echoed your statement, referencing Chef Deena's declaration, "This is Biryani."
16:09We wholeheartedly agree; indeed, "This is Biryani."
16:16The aroma of ghee is sensed well.
16:18This biryani is crafted to offer a lingering taste and consistently mild flavor profile.
16:27Some clients refrain from drinking water or juice to preserve the taste of the Biriyani in their mouth.
16:34Take a look at the piece. It is cooked in a tender and juicy state.
16:38Thank you so much. I am feeling complete and satisfied after tasting this Biriyani.
16:48Kindly share your contact information.
16:50Do visit our establishment Ahmedia without fail. It is located in Vaniyampadi Bus stand.
16:52Our establishment has been operational for the past 50 years. We invite you to visit our firm to experience our culinary offerings and services.
17:01Following your tasting, we are confident you will echo Chef Deena's sentiment, proclaiming this to be "The Biryani."
17:08We operate three outlets: one situated at the Bus Stand, another on the Highway, and a third in Ambur.
17:19There are certain things we must not miss in our life. One such thing is this Vaniyampadi Ahmedia Biriyani.
17:27When your travels take you en route from Chennai to Bangalore or from Bangalore to Chennai,
17:31I highly recommend experiencing the Biriyani served at this location.
17:37I shall meet you all soon with another interesting recipe.