My Freekeh is parcooked, so now we

Ew, you want to eat that?

Epicurious is how Uncle Roger found my queen of flavour-Auntie Esther

It one of Uncle Roger's favourite YouTube channel because I use it like Tinder

I'm Stephen, and I'm a level 1 chef.

I'm Rinku, and I'm a level 2 chef

I'm Danielle Alex, creator of Diversity Kitchen

And I've been a professional chef for 15 years

She the pro

This recipe was developed over the weekend

Over weekend? most Indian recipe developed over thousands of year

But this guy just use Saturday and Sunday

I tried it on my girlfriend actually, so

I'm wishing her a speedy recovery

I'm joking, she survived

Why he bragging about making shit food

Soak the rice to loosen some of the starch

This makes the rice more fluffy

Let it soak for at least 30 minutes

Good

Freekeh grain, it kinda has

Wait, what?

Has a green hue, like a smoky flavour

What she using?

Freekeh grain kinda has a a green hue

Freekeh grain? for biryani?

Just use Basmati haiya

Biryani is dish we make to celebrate special occasion

Who want to celebrate by eating grain?

Using freekeh grain for basmati

Did she learn this shit from Jamie olive oil?

Mr. use soba for ramen

But she the professional chef and 1 minute in

Uncle Roger put my leg down from chair already, I so upset

How can you be so wrong?

What is this Diversity Kitchen?

When it come to rice, don't need diversity

White rice matter!

Freekeh grain kinda has a green hue

And it's a great source of fiber

Fiber?

You want fiber, you go eat leaf

You go be giraffe

Giraffe eat fiber everyday

Uncle Roger don't want that life

Water is boiling

I add salt to the water

That not enough salt

We left it on for 15 minutes

Drain the rice

Drain the rice?

I know, I know, I know what niece and nephew thinking

But this draining rice method, it actually okay for Biryani

I know, it pain Uncle Roger to say that also

In Biryani, you cook the rice until 80% done

And then you finish cooking the rice in pot, but only for Biryani

You don't drain rice for egg fried rice, okay?

Drain the rice before it gets all mushy

Seeing people drain rice, it very painful

But Uncle Roger accept this because different culture make rice differently

Just some culture is wrong

Next time we're gonna use a rice cooker, let's make everybody

But his rice still look too wet, I think not done enough

We're gonna start with the lamb prep

Ok, lamb

Two inch cubes

Common ingredient for Biryani

I'll start making the marinade for the shrimp

Oh, shrimp Biryani

Less common but okay

Some fennel seeds

Fennel, good

Coriander seed, good

Grind these first

It's smelling nice already

It like she's making her own garam masala

Cayenne pepper

Mace

Mace, good

And then my yogurt

Yogurt, good, marinated the meat

Plain unsweetened yogurt

It starts to tenderize the meat already

A little bit of salt

Ideally, I would leave this overnight, And just really let this marinate

Letting it rest for about an hour

The meat and the marinate, not bad

Uncle Roger like Rinku, the Indian niece so far

She look like she know what she doing

But her voice so high pitch and little bit creepy

I'll go start making the marinade for the shrimp

Her name Rinku, but her voice sound like in from the movie Ringu

If you don't eat my Biryani, you gonna die in 7 day

Now we're gonna go ahead and start prepping our vegetables

Vegetable...

We're attempting to cut one inch cubes

Could we do it? I don't know

Peel it first

it doesn't work out

I do not like the skins on.

Who is this guy? this guy no common sense

And he cook for his girlfriend?

I tried it on my girlfriend actually

Haiya, feel bad for his girlfriend now

She just getting diarrhea all day

I like to use these smaller little baby potatoes

Because I can leave them whole

For Biryani, Uncle Roger only use potato if you making vegetarian Biryani

If you got meat in your Biryani, then you don't need potato

Otherwise it too much shit in there, too much clutter

We need to Marie Kondo your Biryani

Throw out all the stuff that don't bring you joy

Like potato, just let the rice shine

Now the tomato, is there any skin I should peel on this

Before I move any further?

I'm gonna make this into cubes

I'll do the onions

Onion, good

I can already feel these onions are strong

So as you can see, I wanna do them nice and thin

We're gonna peel the carrots

Carrot? no

Again, carrot ok if you making vegetarian biryani

Stop putting vegetable in everything

Western people, you put carrot and see that? you putting pea also

Just stop!

No need vegetable, vegetable taste like sad

The reason I'm cutting it

Cutting so awkward

Because I think it's pretty

You forgot to peel skin again

American men are circumcised

So this guy can peel his stick skin, but he can't peel his carrot skin haiya

What the logic?

Can we just fire this Level 1 guy?

Newborn baby cook better than him

I'm gonna place some ghee into my pot

Ghee correct

Garam masala

Garam masala good

Chilli powder

Chilli powder, good

Clove

Good

Star anise

Indian bay leaf

Good, good

Cumin seeds

You want cumin powder, not cumin seeds

Turn this down a touch

All correct so far

Ginger, garlic paste, my lamb

Niece Danielle pre-cooking the meat first, okay

Add my rose water

Good

And my screwpine water

I'm gonna go ahead and let this simmer for about an hour

Until the lamb is nice and tender

Now I'm gonna make my saffron milk

Gonna add my rose water first

Rose water again?

And then screwpine water

Your whole dish gonna..

You making Biryani, not perfume

No need so much rose water

A nice little stir

What

Don't stir with your finger

Uncle Roger don't want your COVID

I think she just started a new variant

We can move on to our Freekeh

No...

Part of this wonderful

Freekeh... no

That's very flavourful, to par cook our freekeh

To parcook our Freekeh

Don't parcook your Freekeh

How about par-throw it out?

How about that?

Pinch of salt

Add my Freekeh, we only parcook this, right

The Freekeh has now come to a boil

So perfect, I'm just going to strain this

My Freekeh is parcooked, so now we

Ew, you want to eat that?

Niece and nephew, you tell me you want to eat that shit?

Biryani is so beautiful, rice with meat, everything so beautiful

And you have this bullshit grain

Where it got appetizing?

This is like the shit you feed chicken

It look like hospital food

People in prison gonna ask to send this shit back

Uncle Roger so disappointed in niece Danielle

I hope the Indian niece do better

Cinnamon

Okay

Bay leaves are in

Please don't let me down

Wait what

I stir the rice for about a minute

Now you like stir frying the rice

Is she trying to make fried rice now? haiya

So I have half the rice at the bottom, creating the base layer

Here's another fun ingredient, ripe plums

Plums?

What

Plum in Biryani

Here's another fun ingredient, ripe plums

Plum?

Put ingredient in there because it correct

Don't put ingredient because it fun

You know what else is fun? Cocaine

But Uncle Roger don't put that shit in my fried rice

Unless I cooking for Nigella Lawson

Everybody messing up

The downside to using freekeh

The downside is that it wrong

Unlike basmati, is since basmati is white

You can really see the strands of the saffron

Because I'm using freekeh, it's not gonna have that

dynamic bright colour that kind of comes through

So you think the problem with freekeh is the colour?

Add in some more curry

Before we put half a teaspoon

So now we put another half a teaspoon

We're gonna mix it up

Ah, nephew Stephen, that look really nice risotto

Too bad, this video about Biryani

So I'm making a fairly stiff dough

Dough? This look promising

Water

Half the joy of cooking

She gonna make a seal for her pot

Is being able to get your hands dirty

This is an old, ancient trick

You want it

Good

long enough

That what all the auntie say

And it definitely long enough

Hello, aunties

So now I am creating the seal

Seal, good

Traditional method

Simulating Indian dum

Traps the steam and all the flavour

Seal shut

Now, I give this about 45 minutes

45 minute too long

Your rice already precooked

And then you stir fry the rice some more

And another 45-minute? haiya

Your rice gonna be porridge

See here the problem with making Biryani like this

The rice have to cook at same time as the prawn

It very tricky, very hard to get right, unless you super experienced

So biryani is done

Now, I'm letting it rest for about 10 minutes

While this is happening, this biryani gets a lot of garnishes

And what I like to do is just fluff it, mix it, right?

Somebody called the lifeguard, her biryani drowning

Onions on the bottom, we have carrots, and we have the lamb

That looks actually pretty good

It pretty good? stop lying to people

She the Amber Heard of cooking

Now for the moment of truth, I have pry this open

That's how tightly it sealed my pot

Look at that, I think it looks great

It look decent

The last thing that I add to this, is rose water

Rose water?

Subtle

That too much

Just a few drop enough, you pour the whole thing