The First Biryani Is Charred, Smoky Heaven | Ancient Recipes With Sohla
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Sohla cooks up a classic biryani recipe from the 1500s that is a big part of her ancestral heritage! This spice-filled dish was brought over by the Mongols to the Indian subcontinent. Learn more in this episode of Ancient Recipes.
THE RECIPE
For the marinade:
— 1 cup whole milk yogurt
— ½ cup lightly packed chopped mint leaves
— ½ cup lightly packed chopped cilantro, leaves and tender stems
— ¼ cup garlic-ginger paste
— 4 teaspoons garam masala
— 2 teaspoons toasted & ground cumin
— ¾ teaspoon ground turmeric
— 2 tablespoons kosher salt
— 3 pounds bone-in goat meat, cut into 2‑inch pieces (shoulder or leg)
1. In a large bowl, whisk together yogurt, mint, cilantro, garlic/ginger paste, garam masala, cumin, turmeric, and salt until well combined.
2. Add goat and toss to evenly coat in marinade.
3. Cover and chill at least 4 and up to 12 hours.
For the rice:
— 4 cups aged basmati rice (preferably sella basmati)
— 4 quarts water
— 4 bay leaves
— 1 cup kosher salt
1. Place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain.
2. Repeat at least 2 more times until water runs clear enough to see your hand through it.
3. Cover with cool tap water and set aside to soak for 15 to 30 minutes.
4. In a large stock pot, bring the water, bay leaves, and salt to a rapid boil.
5. Drain the soaked rice.
6. Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring.
6. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface.
8. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. Drain rice and rinse with water until cool.
For the assembly:
— ½ teaspoon saffron threads
— pinch kosher salt
— ¾ cup ghee
— 1 large yellow onion, peeled and thinly sliced
— 2 bay leaves
— 2 3‑inch cinnamon sticks
— 6 whole cloves
— 2 teaspoons caraway seeds
— ¾ cup lightly packed chopped mint leaves, divided
— ¾ cup lightly packed chopped cilantro, leaves and tender stems, divided
— Chapati dough (to seal)
— ½ teaspoon mastic
— 1 piece coal
— 1 teaspoon ghee
1. In a small mortar and pestle, grind the saffron with a pinch of salt until fine. Add 2 tablespoons hot water and set aside to steep.
2. Cook onion and ghee in a biryani pot over coals, stirring constantly, until onions are lightly golden.
3. Turn off heat. Using a slotted spoon, transfer onions to a plate. Scoop out half the ghee and reserve.
4. Return pot to coals. Add bay leaves, cinnamon, cloves, and caraway and cook until fragrant, about 1 minute. Add goat meat and all of the marinade and cook, stirring frequently, until the mixture bubbles and begins to brown, about 5 to 7 minutes. Take off coals.
5. Spread goat mixture into one even layer. Sprinkle over half the chopped mint and cilantro. Top with par-cooked rice, spreading it into one even layer.
6. Sprinkle over remaining chopped mint and cilantro, reserved fried onions, drizzle over remaining ghee and steeped saffron. Drizzle over ½ cup of hot water.
7. Poke 5 to 7 holes into with rice with the back of a wooden spoon.
8. Tuck a small aluminum dish into the rice. Light a coal over the flame of a burner and place in the dish. Add 1 teaspoon of ghee and immediately cover the pot and seal with chapati dough.
9. Place the biryani over coals for about 2–2 ½ hours. Let rest at room temperature for at least 15 minutes and up to 1 hour before opening.
10. Before serving, grind the mastic in a small mortar and pestle and dissolve with 1 tablespoon hot water. Pour over the rice, then dish out the biryani
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
Jordan Podos
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Biryani #Charred #Smoky #Heaven #Ancient #Recipes #Sohla
Can you do a vintage recipe “chess pie?”
I love Indian food, and I am ashamed to realize that I’ve been pronouncing biryani wrong for years! (I will never say Bree Yan Eee again. 😳) Protip: If you are lactose intolerant, coconut yogurt works just as well, because you still have the enzymes you need to tenderize the meat.
Hello.Chef
Excelleet
Chef.manuel
Bombay.
India
Genghis Khan was not mughal he was a mongolian lol your history sucks
Love this series, I always learn so much.
It was good seeing this biryani cooked. The Biryanis I’m used to eating have cashews and raisins in it and at times crushed almond milk is added into the meat marinade
This is truly a refreshing addition to the history channel lineup I’m really liking it
Kolkata biryani potatoes are added, and goes really well with meat. Goats taste the best, also chicken Thanks for sharing, it looks delicious
Wow, I would love to taste your biryani
Appreciated! But you’re not real, Biryani maker.…
Lol its burnt
A shot drink for every times she says Vibe.. ;D
This women talks alot😂
You have inspired me to cook biryani and Chef is brilliant with history of recreating dishes from all over the world .👀♥️💯👨🍳👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
25:10 Totally Burnt … over cooked 😅… This video title should be “ How not to cook biryani “
Its burnt!
ThankGod for no potatoes
Crunchy Persian rice — Tadiq. This is the best thing evar! You should do an episode doing Khoresh Karafs with Tadiq. No matter how many times I try to cook Persian rice, I fail horrendously.
I noticed a conspicuous absence of tomatoes, potatoes, and chilies. And that makes sense! Those are indigenous to the Americas, and probably wouldn’t have been in widespread use in India until at least the early 1600s, if not later.
Full watched and enjoyed how Sohla made biryani, one of my most favorite dishes🤗🤗😋😋😋Also paneer masala and chicken Tandoori are most favorite dishes. I wish that Sohla can make the first version of chicken Tandoori and show on this channel🤗🤗Keep sharing 🙏
I can really appreciate this cook. When watching cooking shows most of us don’t see the six Cooks in the back cool cooking six versions of same dish as a Fail-Safe. Nice to see shes human too.
i have never gotten so genuinely hungry watching a cooking video…and i just finished dinner
My wife is Iranian I am Indian, Biryani the word originated from Iran originally Beryuni, but the dish definitely did not. Firstly there is no Biryani in Iran. There is Beryuni and it’s not rice it’s fried meat with bread. Iranians call rice with meat Polo Gusht , in Hind it should be called pulao gosht but no one knows why its was called Biryani because Persian mistranslation, a lot of Hindi/Urdu words are mistranslations of Farsi. The word pulao how ever is not originally Farsi. Pulao originated from Sanskrit Pulaka. Rice originated from China and spread to India. Rice was being cultivated in india as early as 6000BCE. Rice spread from india to Iran. Iranians didn’t generally start making lavish rice dishes until 15th century. This is around the time of Islamic invasions in to india. Biryani definitely was made in the Indian subcontinent but by Turko Persian invaders who settled in India. The spices in india aren’t available in iran. Even today Iranians eat Indian basmati rice. They grow some local rice in Gilan but not much most of their land isn’t good for growing rice most of the Middle East eats Indian basmati rice, and drinks indian Darjeeling tea or Sri Lankan Ceylon tea. The technique of cooking Biryani is definitely from Iranian influence, but the dish Biryani is made with Iranian technique but Indian flavor. Iranians don’t use simple spices but Indians are masters of complex spice combinations, Iranians are better at cooking techniques.
Goat is freaking disgusting.
ABSOLUTELY NONSENSE. BIRYANI IS FROM INDIA. IT DOESN’T HAVE PERSIAN ORIGIN!
This is interesting. I am highly interested in the Mongols & I love Indian & Persian Cuisine. So it’s win win all around… except that I’m Vegan so I’ll have to use beans, lol.
The meat got burnt, I can imagine how bad it’s gonna taste
giff assist🤗
Hi, would love to see you making Puerto Rican Pasteles it’s similar to a tamale.
This may have been answered before, but why do you say. “Biriyani”, but History Channel posts, “Biryani” in the auto-captions. For the record, I’ve always heard it as the latter from my sub-continental co-workers.
You burnt the meat I guess u didn’t know to make biriyani dam was not perfect everything 🥵 burns😂
@turningpoint367
Please, please, please don’t missed up the history of biryani it is wrong concept that biryani belong to Iran .
Rice is Indian own craft that given to all over the world,
Omg your biryani is burned 😂
It’s too salty already
the host is super entertaining
loved this!!! can you tell me what the suggestion is for yogurt as a garnish when coooked?
At least you are funny…good soundtrack… great entertainment…mum definitely should be proud of you.. how many degrees do you have?