The First Biryani Is Charred, Smoky Heaven - Ancient Recipes With Sohla
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Date: 2022-09-14
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Comments and reviews: 19
MrRishiraj81
How could you add garam masala when you didn't even add chilli to go by the -ancient- formula -. I could still spare the commercial ginger-garlic paste.
And you need to cite some kind of textual record as a reference you are following. Otherwise, you are just misguiding people by calling it ancient/medieval recipe for something you are improvising, just to seek popularity above a sea of recipes out there.
That said, I have no doubt that you are cooking a great recipe, especially given how careful you are with the rice. This is seldom emphasized by most (and I doubt was as carefully followed in medieval times -.
So thumbs up for the video, but research and cite if you are doing what you are saying -. Else just call it a good biriyani recipe.
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How could you add garam masala when you didn't even add chilli to go by the -ancient- formula -. I could still spare the commercial ginger-garlic paste.
And you need to cite some kind of textual record as a reference you are following. Otherwise, you are just misguiding people by calling it ancient/medieval recipe for something you are improvising, just to seek popularity above a sea of recipes out there.
That said, I have no doubt that you are cooking a great recipe, especially given how careful you are with the rice. This is seldom emphasized by most (and I doubt was as carefully followed in medieval times -.
So thumbs up for the video, but research and cite if you are doing what you are saying -. Else just call it a good biriyani recipe.
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Universe1
I think a lot of the comments here are from a group tht support Sohla because of her past. I would implore you to watch other biryani videos before you attempt her methods. You cannot escape the facts. Guys, the meat was burnt. This was her first attempt at cooking this dish with this method, which really requires a high level of skill, especially the way she chose to cook it; over coals. She had no control over the heat as there was a lack of understanding. Support her by all means. But pls, to anyone attempting briyani this way, don-t. You-re just gonna waste a lot of food. Just go watch other videos. PS: briyani accompaniments were not included here.
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I think a lot of the comments here are from a group tht support Sohla because of her past. I would implore you to watch other biryani videos before you attempt her methods. You cannot escape the facts. Guys, the meat was burnt. This was her first attempt at cooking this dish with this method, which really requires a high level of skill, especially the way she chose to cook it; over coals. She had no control over the heat as there was a lack of understanding. Support her by all means. But pls, to anyone attempting briyani this way, don-t. You-re just gonna waste a lot of food. Just go watch other videos. PS: briyani accompaniments were not included here.
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Koduri
If Biryani originated in Iran, how come Persians had never grown Spices and the rice, specifically Basmati rice which is grown only in few parts of Indian subcontinent( Punjab region in India and Pakistan! It is rather more likely that Pilaf is the mother of all biriyani dishes. It is basically a one pot dish cooked by armies for ease. Even in North India, rice is not a staple food for majority unlike wheat. Biriyani is as much Persian as Arabic numerals are really arabic, if we take things at face value. Peace.
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If Biryani originated in Iran, how come Persians had never grown Spices and the rice, specifically Basmati rice which is grown only in few parts of Indian subcontinent( Punjab region in India and Pakistan! It is rather more likely that Pilaf is the mother of all biriyani dishes. It is basically a one pot dish cooked by armies for ease. Even in North India, rice is not a staple food for majority unlike wheat. Biriyani is as much Persian as Arabic numerals are really arabic, if we take things at face value. Peace.
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Scrublord
So, an allegedly Iranian recipe, that doesn't use native spice, a rarer grain till 1800s, not served in any Iraqi or Iraqi restaurants worldwide, came from Iran? Pilaf also isn't Iranian. It's Pulao and it travelled from India to the Middle East. Biryani was a dish that was widely adapted and popularized by Mughal barracks and military encampments because it's an easy to cook single pot recipe. It was adapted from Rajputs, and originates in north-western parts of India.
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So, an allegedly Iranian recipe, that doesn't use native spice, a rarer grain till 1800s, not served in any Iraqi or Iraqi restaurants worldwide, came from Iran? Pilaf also isn't Iranian. It's Pulao and it travelled from India to the Middle East. Biryani was a dish that was widely adapted and popularized by Mughal barracks and military encampments because it's an easy to cook single pot recipe. It was adapted from Rajputs, and originates in north-western parts of India.
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Umashankar
after u add the rice. keep a big plate or bowl of water umderneath and place ur biryani pot on it. u need to keep adding water to plate as it evaporates. no need to water inside the pot. and mainly, u dont barbeque cooked goat, it looses all the juice, so it got burnt. u need to cook goat 1st for 2 hrs or so in just salt and turmeric water and continue ur marinating process from there. hope this helps. i m from india by the way
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after u add the rice. keep a big plate or bowl of water umderneath and place ur biryani pot on it. u need to keep adding water to plate as it evaporates. no need to water inside the pot. and mainly, u dont barbeque cooked goat, it looses all the juice, so it got burnt. u need to cook goat 1st for 2 hrs or so in just salt and turmeric water and continue ur marinating process from there. hope this helps. i m from india by the way
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WINDOW
madam ur process of making biriyani is totally wrong but ur history is right. i request u to come to HYDERABAD and go in very normal restaurant of biriyani not famous, common one. they ll make better then u. ur biryani is charcoal biryani. if need dum ki biryani only place that is HYDERBAD (INDIA). WORLD FAMOUS BIRYANI PLACE. NO SUBSTITUTE.
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madam ur process of making biriyani is totally wrong but ur history is right. i request u to come to HYDERABAD and go in very normal restaurant of biriyani not famous, common one. they ll make better then u. ur biryani is charcoal biryani. if need dum ki biryani only place that is HYDERBAD (INDIA). WORLD FAMOUS BIRYANI PLACE. NO SUBSTITUTE.
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ayana
unfortunately I know that was going to burn a bit, because I did not see enough liquid in the pot before adding the rice BUT this recipe is so close to a modern biriyani. dont change it to much if its not broke. I am actually having a mid Biriyani cooking break n you reminded me I forgot the garlic ginger paste i the marindae!
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unfortunately I know that was going to burn a bit, because I did not see enough liquid in the pot before adding the rice BUT this recipe is so close to a modern biriyani. dont change it to much if its not broke. I am actually having a mid Biriyani cooking break n you reminded me I forgot the garlic ginger paste i the marindae!
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jtnachos
Wow! Yes! What a fun video. I recently discovered a wonderful little joint passing on my commute to the office and had to try it for lunch one day. The exact same dish! Goat Biryani! It was excellent and your dish looked just as good. Now I'm planning another lunch outing to Hyderabad House in Denver. Thanks
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Wow! Yes! What a fun video. I recently discovered a wonderful little joint passing on my commute to the office and had to try it for lunch one day. The exact same dish! Goat Biryani! It was excellent and your dish looked just as good. Now I'm planning another lunch outing to Hyderabad House in Denver. Thanks
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Sabbir
In Bangladesh they also use chinigura rice, which is a very aromatic small grain rice. This is one of the reasons Dhaka's kachchi biriyani is very distinct, and of course mustard oil is the other reason. But yes now we all mostly use basmati because its easily available everywhere.
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In Bangladesh they also use chinigura rice, which is a very aromatic small grain rice. This is one of the reasons Dhaka's kachchi biriyani is very distinct, and of course mustard oil is the other reason. But yes now we all mostly use basmati because its easily available everywhere.
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education
The biryani I grew up eating in Indonesia was always made by my cousin's parents in law, they're an Arab family living in Jakarta and they make their biryani with pineapples in it. I wonder if it's an affluent Arab thing or an affluent Arab in Southeast Asia thing.
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The biryani I grew up eating in Indonesia was always made by my cousin's parents in law, they're an Arab family living in Jakarta and they make their biryani with pineapples in it. I wonder if it's an affluent Arab thing or an affluent Arab in Southeast Asia thing.
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sam
I am sorry to say that but she made a mess, she burned the onion also the meat, i love indian food but she was very sloppy. i see lots of indian chefs they make great foods better than she did sorry again but she is good in talking.
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I am sorry to say that but she made a mess, she burned the onion also the meat, i love indian food but she was very sloppy. i see lots of indian chefs they make great foods better than she did sorry again but she is good in talking.
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Priyanjali
I love how she explained the rationale of every process. Words like -Koshano- and even other similar types of dishes. Cooking shows preparing food that's not native to them could learn something from her.
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I love how she explained the rationale of every process. Words like -Koshano- and even other similar types of dishes. Cooking shows preparing food that's not native to them could learn something from her.
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Helan
The biryani she-s talking about when they just flip the entire pot over is called Makkloobeh. Had it while I was in Turkey and it was delicious! My first thoughts after trying it was -oh this is biryani- lol
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The biryani she-s talking about when they just flip the entire pot over is called Makkloobeh. Had it while I was in Turkey and it was delicious! My first thoughts after trying it was -oh this is biryani- lol
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Mitko
Can't wait for Ancient Aliens recepies
- Is it possible that the aliens used cumin seeds for cooking, ancient astronaut theoryst say yes and they suggest that the king's cook was an actual alien
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Can't wait for Ancient Aliens recepies
- Is it possible that the aliens used cumin seeds for cooking, ancient astronaut theoryst say yes and they suggest that the king's cook was an actual alien
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taitreya
Infact Biryani is first mentioned in the 7000 year old cookbook Paakdarpanam attributed to king Nal. It uses the Dum method. The dish Maansodanam was recommended for recovery from deep wounds.
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Infact Biryani is first mentioned in the 7000 year old cookbook Paakdarpanam attributed to king Nal. It uses the Dum method. The dish Maansodanam was recommended for recovery from deep wounds.
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CRINGE
Your description is completely wrong.
Biryani as a dish originated in
India. Mughals made some changes to it to make it more like the ondern biryani and mughals are not mongols.
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Your description is completely wrong.
Biryani as a dish originated in
India. Mughals made some changes to it to make it more like the ondern biryani and mughals are not mongols.
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Aamir
i just want you to know she overcooked the biryani. as you can see the meat is black in colour. presentation is good. but still she needs to learn little more about the BIRYANI.
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i just want you to know she overcooked the biryani. as you can see the meat is black in colour. presentation is good. but still she needs to learn little more about the BIRYANI.
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Tony
All was well until you scraped and dig into the rice (26: 36) with your used fork. I mean, were you not going to share the dish with the assistant and cameraman? Bad Vibe.
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All was well until you scraped and dig into the rice (26: 36) with your used fork. I mean, were you not going to share the dish with the assistant and cameraman? Bad Vibe.
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An
rice basmati grows in india only. spices were available in india only. its been cooking for thousands of years in india and then spread to middle east thru arab traders
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rice basmati grows in india only. spices were available in india only. its been cooking for thousands of years in india and then spread to middle east thru arab traders
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