 Hello, hello, hello, hello. Lo, lo, lo, lo, lo, lo. Lo, lo, lo, lo, lo. Lo, lo, lo, lo, lo. It's time to begin! I'm Rick, Facebook, Instagram, Twitter, and more juicy content. Thank you very much for those of you on Patreon and follow us!專gili socialетуcompeThey're on Twitter! Today we have a video that's called What is Unique about Hyderabadi Breani? Am I right? What is unique? What is unique about it? Because actually your first thing, you hear Breani, I've been told now, and so I know that when everybody, anybody thinks of Breani, Hyderabadi Breani is the most famous. Is the most famous and supposed to be the best. The best? We wouldn't know. We have not had Hyderabadi Breani in terms of in Hyderabadi, and I feel like you can't call, that's like being like somewhere in LA has like New York sliced pizza, doesn't mean you've actually had a New York sliced pizza even if they're from New York. Correct. That would be absolutely correct. So even if it says Hyderabadi Breani, doesn't mean it's Hyderabadi Breani. Exactly. Here we go. Looks delicious. Are you a Breani lover? Yes. If so, this one might interest you. It does. When you think about Breani, the first kind that comes to mind is the Hyderabadi Breani. Every day, a minimum of three lakh dinner plates of Breani are cooked and consumed in Hyderabadi. Its flavor and aroma are a combination of the quality of ingredients, the cooking method and the experienced hand of the Kanzama. Thank you for that. The Hyderabadi kind is ubiquitous, such that the Food Delivery app's Wiggy said it delivered 3.5 lakh Breannis on New Year's Eve in 2022 to 2023 across the country with 75.4% of consumers choosing Hyderabadi Breani. The Persian word Brean means fried or roasted. There should be more. Fried or roasted. The Hyderabadi Breani refers to parts of the meat at the bottom of the vessel that gets partially roasted due to high heat. So what makes the Hyderabadi Breani special? We don't know. Though there is no standard way of making Hyderabadi Breani, typically it is cooked in a Deg or a vessel that has a wide bottom and a tapering top so it can be sealed after the layers of rice are added. So cooking happens on dum or the steam generated inside the pot. Giving charcoal is heat on top of the sealed vessel for even cooking. Raw marinated meat and rice are cooked together to create the final product called the Kachar Ghost Ki Biryani or Red Mutton Biryani. When the ingredients are cooked separately and mixed it is called Pakki Biryani. There are choices in meat cuts like Nalli, Marrow Bone or Ran, Kali and Sardine's Cookies Channel. But the aroma and fragrance remain talking points, the key ingredient is the quantity of meat. Though the commercial biryanis have a rise to a proportion of 80 to 20, most wedding biryanis tweak it to 60 to 40 thereby improving the quality. True Hyderabadi Shadi ki Biryani uses 1.5 kg of mutton to a kilo of rice. The marinate comprises cumin, cinnamon, cloves, ginger-garlic paste, green chillies, curd, milk, lemon juice and fried onions. The marination time between 4 and 6 hours is something restaurants cannot do as they are dealing with large quantities that has been served quickly. While there is no standard Hyderabadi Biryani, leading caterers in the city say that the Dawati Pakkwan or traditional Shadi ki Biryani is the true Hyderabadi Biryani. That looks so good. Bottle rice. My wife would be thrilled. I've actually made it on my channel. I'm pretty sure it was Hyderabadi Biryani. Let me know if that's correct. But once again, I'm not saying I've had Hyderabadi Biryani but I'm pretty sure that's what somebody sent me and it takes so long. I bet it. Did you do the full 4 to 6 marinade thing? It took an hour. What did you use for the meat? Because my suspicion was you could get mutton. It's just not easily acquired. You have to go to a specialty shop to acquire it at grocery stores. Actually you know where I think you could get it now. I'm 99.9% set. So if you want to get it, there's a Bengali store that's close to us that we've frequented and I promise they've got it. They have a giant meat locker with frozen meats hanging. And I would not surprise me one bit. We haven't bought it. We've bought fish that's straight from the waters of West Bengal. And they're frozen obviously. But it would not surprise me if they have mutton at that meat market. I feel like a lot of people from different cities that will move and open restaurants highly favor it being the water from their place that makes the dishes so unique. That's the thing with New York bagels and hot dogs and pizza. There's something in the water. They import the water from New York. I guess that makes sense because obviously a lot of things marinate or soaked in water and so different places have different minerals and different things. Like for example, there's a coffee. I wish I could get it. It's just so expensive to get because it's when we were in Papua New Guinea 20 something years ago, there's coffee there that's grown in Papua New Guinea that tastes unlike any and I've had other beans that they claim are from Papua New Guinea. This particular local region that grows them in the mountains has a particular flavor, but it costs like $20 for a small bag to get it shipped from Papua New Guinea. I wish I had the money to do that and support that local grower there because it's the most interesting, beautiful flavor and it's regional. So even my suspicion is that like most things, even if you make it here in the states, it's not going to be exactly the same if you got it in Hyderabad. You know, absolutely. Yeah. Anyways, I'm very hungry. Yeah. Yeah. So yeah, if there's other food videos, if this was wrong, let us know because we don't have any idea. People screaming, banging on the computers right now. This is not Hyderabad. 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