- Look at that!
It's a beauty!
Smells amazing.
Right off of the steam, there.
Wow!
And time to garnish. Look at that!
Cashew and almond.
All right, check it out, guys.
It's Trevor James and Ting. Super-excited today.
We are in Dubai,
just driving through downtown. Beautiful city.
And today we are meeting up
with some awesome foodie friends,
food expert friends that are bringing us
to an incredible North Indian Mughlai cuisine restaurant
to have a whole-lamb specialty.
And it's gonna be fun.
Let's go check it out, guys.
(upbeat theme music)
- If you love Indian food, get ready.
'Cause today we're bringing you in
for some of the best Indian food in the whole world,
right here in Dubai.
You're going to love it, 'cause we're getting
into the kitchen to see the full making process
of Jaffer Bhai's signature biryani
and their whole masala lamb.
You're going to get hungry.
Let's eat.
Okay. And here we are.
Jaffer Bhai's restaurant.
Here's Nicky!
How you doing, man? Good to see you.
- I'm good. How about you?
- [Trevor] Good to see you.
- Hi, Ting. Welcome to Dubai!
- [Trevor] Okay, here we go.
Hi, Moin. - Hi, how are you?
- [Trevor] Nice to meet you. - Same here.
- [Trevor] Nice to meet you. Oh, wow!
Flowers!
So nice.
How are you, sir?
Oh, my goodness. Thank you so much.
This is, we're so excited to be here.
Oh, look at those!
Beautiful.
Hi, Reza. Nice to meet you.
- So, Moin Bhai is the son of the late Jaffer Bhai,
who is one of the greatest chefs that India has ever seen.
- [Trevor] Really?
- Yes. And he is phenomenal. - [Trevor] Oh!
- He's legendary.
And his legend precedes food
when it comes to Indian Muslim food in India.
- [Trevor] Oh, my goodness.
Okay. We're going in the kitchen.
- Yeah.
- [Trevor] Awesome.
- I'll take you in the kitchen where the magic happens.
- [Trevor] Here we go.
- Yep.
- [Trevor] Oh, my goodness.
- Okay, this is basically the kitchen,
which I'm gonna display to you.
- [Trevor] Okay.
- [Chef] Okay?
- [Trevor] So this is where the full lamb is-
- Lamb is coming.
So here we're gonna rub it with the spices.
- [Trevor] And all the spices.
- [Chef] Yeah. This is the meat, okay?
- [Trevor] Oh, wow.
- For the biryani. So we're gonna-
- [Trevor] We're making biryani and lamb?
- Yeah. Both.
- [Trevor] Beautiful. - Yeah.
And I'll introduce you to my mentor and my chef also,
who has trained me, and he's been trained by my father.
He's working with us since, past 40 years.
- Nice to meet you.
- Here we will show you the biryani.
This is meat.
- [Trevor] Okay.
- And it is about seven kgs, 200, 250 grams.
Not more, like a baby goat.
- [Trevor] Wow.
- So... - [Trevor] Oh, here we go!
- This is the meat.
I'm showing you exactly the traditional way.
For a small quantity, we do not need a spoon or anything.
- [Trevor] Okay.
- [Chef] You do it with your hands.
And some potatoes goes in.
- [Trevor] Ooh.
- [Chef] Which is called (indistinct) Bombay Biryani,
and this is apricot, dried apricot.
- [Trevor] Okay.
- For tangy flavor.
And this is a cumin seed.
- [Trevor] Cumin. Jeera.
- [Chef] Jeera. Yeah.
So, and everything here is by hand.
This is the mixture of nutmeg and mace.
- Nutmeg and mace. Oh, wow.
- Okay.
This is pineapple.
- Pineapple.
Nutmeg. Oh!
- And this is a Akka Garam Masala.
- [Trevor] Oh, Akka-
- [Chef] "Akka" means "whole."
- [Trevor] Whole! Oh, the whole pieces.
- [Chef] Yeah.
And this is the rock salt.
Okay. This is entirely-
- [Trevor] Oh, ho!
- This is a garlic paste.
- Garlic paste.
- Yep.
- [Trevor] Turmeric.
- [Chef] And this turmeric is not the usual turmeric.
This is with 2.5 percent curcumin.
- [Trevor] Oh, wow.
It's a full mixture of spices.
- [Chef] And a little tomato paste.
- [Trevor] Oh! Nice.
This looks good, doesn't it?
- And this is red chile powder.
- [Trevor] Red chile.
- Again, this is our house-mixed chile powder.
It's not only red chile.
There are two, three types of chiles mixed in it.
Fried onion.
- [Trevor] Fried onion for the aroma.
- Yeah. Correct.
- [Trevor] Ooh! That's going to give it the aroma!
Wow.
- And this is lime.
- Lime.
- So everything, whatever we are using is
in a traditional way, and everything is fresh.
- [Trevor] Oh!
- [Chef] This is yogurt.
- [Trevor] And then the yogurt!
- [Chef] Yeah.
- [Trevor] Okay. Look at that.
Oh!
Look at the spice mixture!
Look at it all mixing together.
Wow!
Looks good!
Oh, look at how thick it's getting.
Let's try it out, right from the juice
from the biryani.
Okay. Ooh.
Thank you, thank you.
Oh!
Mm!
- It's nice. Tangy.
- Tangy!
- The salt should be little more,
because when you cook the, have cooked rice,
it will suck the salt in the rice as well.
- Yeah.
It's got a strong kick to it.
Oh! That's nice!
Tangy!
Oh, yeah. You can taste the citrus.
You can taste the creaminess.
You can taste a little bit of a spicy kick to it.
And then the masala is just so complex.
Here's the key. Look at that.
Wow.
That is gonna give it the nice, oh...
...nice aroma.
- [Chef] And we will garnish it with mint leaves.
- [Trevor] Oh, it's so beautiful.
- And this is, again, cumin.
We call it Shahi Jeera.
- [Trevor] Shahi Jeera.
- [Chef] Yeah.
- Okay. So there we go.
- Yeah.
- Part one is done.
- Yes.
- And then next up is the...
- The rice. - The rice.
- The parboiled rice.
- [Trevor] Okay, and then here's the full goat.
Here we go! Look at that.
So we're gonna be watching
the Jaffer Bhai special...
- [Chef] ...signature...
- [Trevor] ...signature whole-goat platter.
Okay, so here's the sauce.
Yogurt.
- [Chef] This is the first step.
- [Trevor] Ginger, garlic, cumin, tomato.
Oh, wow.
Oh, your special Tandoori Masala.
Okay.
- [Chef] This is the food-grade color which we use.
- [Trevor] Okay.
- [Chef] If you want, we can avoid it also.
- [Trevor] Food-grade color, nice.
So this is the masala for the goat?
- [Chef] Masala, yeah.
- [Trevor] The goat rubbing is-
Oh, look at that!
Look at the color there!
So many spices in there.
- [Chef] Yeah.
- [Trevor] And using your signature masala.
- [Chef] Yes.
- [Trevor] Well, here we go.
It's the goat massage.
(men laughing)
So we've added in the yogurt.
You've got the secret masala.
The special, homemade masala.
- Yes, yes.
That is our mix,
and we get all the whole ingredients,
and we mix it ourselves, the Tandoori Masala.
- [Trevor] And this is a baby goat, about...
- [Chef] Yeah, about seven kgs.
- [Trevor] Seven kgs. Oh!
Look at that!
Ooh. Time for the flip.
Get it all in there.
Nice. Oh!
And there it is.
Jaffer Bhai's special, signature full-goat.
- Here's our marinaded stuff.
- [Trevor] All different types of kebab.
- [Chef] Yes.
- [Trevor] It's all here.
- Yeah.
- [Trevor] Oh! Here's the bheja!
- [Chef] Yeah.
- [Trevor] Full brain Takka Tak.
This is where the magic happens.
- Yeah. This is a tawa. You know the (indistinct).
- [Trevor] tawa.
Okay, here we go.
The tawa is getting loaded with oil.
Okay. And here we go.
- [Chef] This is chopped onion.
This is green chiles.
- [Trevor] Oh, the best combo.
- [Chef] Yeah.
- [Trevor] Look at that sizzle.
- [Chef] Ginger-garlic paste.
- [Trevor] Ginger-garlic.
Smells awesome!
- Yeah.
- [Trevor] Starting that
Takka Tak Tawa...
- [Chef] Yeah.
- [Trevor] ...with the aroma of onions and chile,
ooh, and ginger-garlic paste.
Okay, tomatoes go on.
This is making me hungry, just smelling this.
Oh, that's the good stuff.
Liver (indistinct).
- [Chef] Yeah. And you're gonna
add some other pieces as well.
- [Trevor] Okay.
- [Chef] Cooked mutton.
- [Trevor] Wow! It smells amazing!
Oh, yeah.
Look at all the spices going in there,
turmeric chile, salt, cumin.
Oh, wow.
And all premium-grade spice mix.
- [Chef] Yes. 100 percent.
- [Trevor] Yeah, you can smell
that it's really rich and premium-level.
- We need to add water,
because you do it like that,
the masala's going to get burnt.
- [Trevor] Okay.
- [Chef] So we're going to add a little water to it.
- [Trevor] Okay.
So then this is the next step, right?
The Gona Gosht Mutton.
- [Chef] Gona Gosht Mutton.
We add it to the tawa.
- [Trevor] Oh!
This looks like super-premium bheja.
Goat Brain Takka Tak here.
Let's all go in for that beauty.
Okay, let's try it out.
Let's try it out.
Cheers.
Mm!
Oh!
- Very nice!
- Wow!
That's so premium! Extreme flavor.
- Important thing in cooking is
nothing should be overpowering.
- Mm.
- So whatever you're having,
you should feel the aroma, the flavor,
of every ingredient.
- Yeah. You can feel that, can't you?
That's number one, right there.
Wow. Okay.
And then last step is the butter there.
- [Chef] Yep.
- [Trevor] Oh. And it's ready now.
- Yep.
- [Trevor] Fully ready.
There's the goat!
Here it is!
The full goat!
Ooh!
Look at that, baby.
- [Chef] Yeah.
- [Trevor] It's so juicy-looking.
- This is our most authentic
whole goat with our special signature sauce.
- [Trevor] Special signature sauce.
- [Chef] Yes.
- [Trevor] Oh. There we go.
Okay.
Look at that beauty.
Look at that!
It's a beauty.
Smells amazing.
Right off of the steam there.
Wow. And time to garnish.
Look at that!
Cashew and almond.
Oh, and here's the serving.
- [Chef] This is the shoulder part.
The most tender one.
- [Trevor] That's the, oh, that's the juicy bit.
Ooh, look at that shoulder bit.
Wow!
Look at that!
It's so beautiful.
(Trevor laughs with delight)
Oh, it's all about the sauce, isn't it?
Okay.
And now it's time to eat.
Let's let's try this beauty out.
- [Chef] This is what my father used to do.
- Mm!
Oh, you guys got to try that.
That lamb is so flavorful and rich and smooth.
Like Chef was saying it's smooth. Nothing's overpowering.
Oh, creamy and juicy and cooked in its own juices.
They just brought so much food for us.
We've got the full lamb, garlic naan.
And then we've got the Bheja Fry here.
And then this one, special gosht.
Dabba Gosht.
Oh!
And here's the biryani.
Wow.
Look at how fluffy that rice is.
- [Chef] It has different layers, right?
- [Trevor] Oh.
- We're going to remove the rice separately first.
- [Trevor] The deeper you go...
It gets stronger and more full of aromas. And here we go.
Oh, look at that.
Oh.
That's next-level.
Okay. Let's try that biryani.
Ooh. There it is.
Look at that. You can see all the rich masala in there.
Looks like perfectly fluffy rice,
and let's try it out.
Oh!
- [Chef] Nice?
- Oh, my goodness.
Wow.
And the goat juices are like infused into the rice, right?
- Yeah. Because we make it with the raw meat.
- [Trevor] Mm.
- It's called (indistinct) Gosht Biryani.
- (indistinct) Gosht Biryani.
Okay, so, we've got some bread
and then here is the special Nihari using lamb.
I think I might just have to go in for that.
Oh. Okay. Just take a bite.
Mm.
Oh.
This is incredible food.
Wow!
- This is, again, 50-year-old recipe.
- [Trevor] Oh!
Maybe you can put a little on my bread here.
Ooh.
Dabba Gosht!
- Dabba Gosht! - Dabba Gosht!
Let's try it out.
Mm.
Oh, wow.
It just melts in your mouth.
- Yeah. That's because again,
this was cooked on (indistinct), you know?
- Slow-cooked.
- Slow-cooked. That's the key.
My dad always believed a customer
should go smiling from your restaurant.
That's the satisfaction you should get.
Why? Because something good...
Something good doesn't spread so easily.
It only reaches 10 people.
Something bad reaches 1,000 people.
- That's so true, isn't it?
And we're all so happy right now.
Thank you so much.
That was so delicious. Thank you.
Unbelievable.
Thank you, Moin.
- Thank you so much.
What a wonderful day.
Amazing.
Thank you.
Thank you, Moin.
And thank your wonderful team.
Thank you for your whole team as well. Amazing.
And that was just a wonderful meal, guys.
Jaffer Bhai's here in Dubai.
Honestly, some of the best biryani we've ever eaten.
If you guys are in Dubai,
make sure to come try it.
And, wow.
Moin has such amazing hospitality
and nice to hang out with our food friends as well.
So much fun.
Make sure to leave us a comment in the description below
and subscribe to this channel if you haven't already.
Thanks for watching, guys.
- Thank you!