Aired (March 3, 2024): Chef JR Royol’s cooking skills are put to the test as he will be cooking Chicken Biryani for Anjay Anson’s mommy!
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00:00 I'm sure many of you have experienced to taste a delicious dish that your mom's cook and you tried to make it at home.
00:09 That's what I thought after I tasted the delicious Chicken Biryani made by the mom of Kapuso Actor and Host, Andrzej Anson.
00:17 That's why I visited their house to test if my own version of Chicken Biryani is good enough for their family's specialty.
00:27 [Music]
00:29 We're basically doing one of the critical steps in making Biryani is the washing and soaking of the rice.
00:39 So we're using here aged basmati rice.
00:41 So typically, you'll wash it 2-3 times.
00:47 This is my third one actually.
00:49 And then we'll just soak this for at least 30 minutes.
00:55 And then we can start the other process.
00:57 Here, brother.
00:59 For the chicken, I'll just add lemon juice.
01:03 Then I'll add yogurt.
01:05 And then of course, salt.
01:07 We have here garam masala.
01:09 So the garam masala, just like curry, is a combination of different spices.
01:16 So it has cumin seeds, cloves, and more.
01:22 We can be generous with that amount.
01:25 So here, we'll also add chili powder.
01:29 And of course, pepper.
01:32 And then, we'll just mix it.
01:37 Give it a nice massage, brother.
01:39 While you're massaging it, I'll just get the turmeric.
01:48 Typically, you'd wanna marinate this for at least 30 minutes.
01:52 But ideally, if it's overnight, it's better.
01:55 Another technique in preparing your Biryani is parboiling it.
02:01 Meaning, you'll just semi-cook it.
02:04 More or less, we'll boil it for 2-4 minutes.
02:08 I'll just make a finish later.
02:11 We'll just steep some saffron.
02:16 We'll microwave our milk for 30 seconds.
02:20 30 seconds.
02:22 So that the milk will warm up.
02:23 Our milk is now hot.
02:32 Because we'll use it for a very special ingredient.
02:37 We call it saffron.
02:39 What a waste.
02:41 So we're taking care of it.
02:44 Because this is the most expensive spice in the world.
02:47 I think, if I'm not mistaken, this is more expensive than goat.
02:53 This is what some people call "kasuba".
02:57 But this is the real saffron.
03:00 It has a season, a time when it will be picked.
03:03 Because it's expensive, to extend its power,
03:08 we'll steep it or infuse it in our milk.
03:13 So what we need to do now,
03:16 is for the aroma, the color, most importantly,
03:21 to go to our milk.
03:23 Our rice is now ready.
03:26 Again, we won't cook it all the way.
03:30 Because we'll finish it together with the chicken.
03:38 So these are the ingredients for the flavoring of our dish.
03:42 We'll be using our cardamom.
03:44 It smells good.
03:48 It smells like biryani.
03:49 This is one of the things that you can smell right away.
03:52 And then next is our star anise.
03:56 And the "pako".
03:58 Because it looks like "pako".
04:00 It's just a martini.
04:01 And the cloves.
04:03 It also smells good.
04:05 Then after that, our cinnamon stick.
04:08 And most importantly, we're using ghee.
04:12 I'll just add in our spices.
04:18 Just to make our oil more fragrant.
04:32 And then lastly, our cumin seeds.
04:35 So cumin is the most common of all.
04:39 And then we'll fork our chicken.
04:45 Skin side down.
04:51 It smells good.
04:57 So now that the flavors are infused with our chicken, we'll remove it from the pan.
05:02 So basically, we're ready to assemble.
05:09 But I'll just chop some onions.
05:11 We'll also chop the coriander.
05:18 Because we'll add it to our biryani.
05:23 Now I realize that there are a lot of ingredients in biryani.
05:27 I mean, that's why it's the best rice dish in the world.
05:31 And then, of course, the mint that I brought.
05:35 It smells good.
05:39 Basically, we'll make a layer.
05:40 So let's start with our chicken.
05:43 And then we'll just add in our onions.
05:53 And then, our ginger paste.
05:56 We'll now add the rice.
06:04 And then our chopped cilantro and mint.
06:15 Then after that, we'll just add a generous amount of crispy onions.
06:22 And of course, a generous amount of crispy onions and our chopped herbs.
06:39 And of course, what makes our dish special, as you said, Andrzej, our saffron milk.
06:45 So let's add water.
06:54 And we're basically just going to seal this.
07:01 Typically, they have a method called "dumb cooking".
07:06 Dumb cooking? What's that, chef?
07:09 This means you make a dough by mixing your water and your flour until you get a somewhat pliable,
07:18 and then you seal the pan's surface.
07:22 So that when you cover it, it will be sealed or we can trap the steam.
07:29 In a way, it's like we made a pressure cooker.
07:32 For a lot of ingredients, we'll just use oil.
07:36 Or if you're too used to this, you can use a pressure cooker.
07:41 And then, if you have an oven, for me, that's the most perfect way of finishing off the dish.
07:49 Because the heat is around.
07:52 So we'll cook this on high heat for more or less the first 15 minutes.
08:00 Basically, we just want to start the pressure inside our pot.
08:05 And then after 15 minutes, we can lower the heat.
08:10 So that would take around 30 to 45 minutes.
08:15 That looks like a promising biryani.
08:24 Mmm.
08:26 It smells good.
08:30 So at least the aroma is good.
08:32 Tasha, we can fight this.
08:41 Here it is. The moment we've been waiting for.
08:48 Can I please?
08:50 You go on.
08:52 You're the most delicious chicken biryani I've ever tasted.
08:55 So I hope you can try it.
08:58 It smells good, right?
09:00 The spices, in India, the aroma is really special.
09:07 And the flavor too.
09:09 You know, it's an authentic biryani.
09:12 For the first timer, this is 8.5 over 10.
09:17 It's really good.
09:19 Thank you, thank you.
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09:40 Thank you.