ビリヤニ 異国グルメの世界 2025年3月30日 Episode16 ビリヤニ
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00:00In recent years, biryani has become one of the most popular dishes in Japan.
00:10There is a restaurant that continues to make such biryani in the traditional Indian Punjab style.
00:20A fascinating dish with spices, meat and rice.
00:27We are approaching the charm of biryani.
00:33This program has introduced various foreign dishes.
00:37In the final episode, we will send you the theme of biryani, which is also the title of the program.
00:44World of Foreign Cuisine with Biryani
01:10Kokuryo Town, Maebashi City
01:13It is a specialty store that is famous for enjoying authentic Indian taste while staying in Japan.
01:21I love what I always like.
01:23The restaurant in the middle is a special, gentle and delicious taste.
01:28I ordered a holiday special lunch and it was very delicious.
01:33The spiciness is just right.
01:36I feel like I'm eating authentic Indian curry.
01:39I come here three times a month.
01:43I like chicken curry, keema curry and cheese naan very much.
01:50There is a restaurant that many customers go to.
01:54It is located 5 minutes' drive from Jomo Electric Railway Station, Chuo-Maebashi Station.
02:00It is an Indian restaurant called Tamanna.
02:05You can eat a variety of dishes, including curry, centered on the cuisine of the northern Punjab region of India.
02:15The focus is to get as close as possible to the real thing, from the ingredients to the cooking method.
02:23The decorations and accessories in the store are basically bought from India.
02:29Not only the cuisine, but also the interior will enjoy the atmosphere of the local restaurant.
02:36Butter chicken is originally a dish that was born in the Punjab region.
02:41I think it's a dish that suits everyone's taste.
02:44You can choose from 30 kinds.
02:47There are sweet curry and spicy curry, so I think I'm quite satisfied.
02:52Tamanna, where Indian parents and children live.
02:56Popular dishes are not just curry.
03:00One of them is biryani.
03:03It seems that the number of customers who order has increased in the past few years.
03:08Biryani is a rice dish that has been passed down from ancient times to India and Pakistan.
03:17It has spread to neighboring countries such as Nepal and Malaysia.
03:21Now, various biryanis are eaten all over the world.
03:27The ingredients and recipes used vary from place to place.
03:31There are so many different recipes that I can't count them all.
03:36Biryani is a dish that has evolved over time, reflecting the food culture of the people living there all over the world.
03:48Now, let me introduce you to the popular biryani in Tamanna.
03:54The first dish is chicken biryani.
03:57It is a special dish that takes time and effort to make with the traditional cooking method of the Punjab region.
04:06It's completely different from fried rice, and the spices are different.
04:10I make it after the meat tastes good.
04:15I make it with raw vegetables and meat.
04:20You can make it at home.
04:26I use various ingredients, such as spices, sushi, and raw vegetables.
04:31Here are the ingredients.
04:33There are more than ten types of spices.
04:37First, let's start with the base of chicken biryani, curry.
04:42Heat a pan and add oil and spices.
04:47When the spices melt into the oil, the aroma stands out and the taste deepens.
04:54When the spices blend well with the oil, add onions and stir-fry further.
05:00The texture of the biryani is determined by the way each ingredient is cooked.
05:07It takes years of experience and technology to calculate the best condition,
05:12determine the timing and temperature to add the ingredients, and adjust.
05:20Especially for meat, it is better to leave some hardness to make the biryani delicious.
05:28Add the whole chicken, which has been cut into pieces, and stir-fry.
05:33This is to improve the texture and umami.
05:37Add powdered spices and adjust the taste.
05:42Stir up and down to heat the ingredients.
05:47When it's cooked to a certain extent, the base of chicken biryani, curry, is complete.
05:54Next, boil the rice.
05:58This rice has a long, thin shape.
06:02This is Indian basmati rice.
06:05You can make it with Japanese rice, but it doesn't taste like that.
06:11The combination of rice and lemon is a tradition of India.
06:16When boiled, the effect of lemon juice makes it difficult for the grains of rice to stick together.
06:23When it's cooked, it's done.
06:26Take it out of the water and leave it for a while.
06:30Curry and rice are ready.
06:33It's time to cook.
06:36On top of the curry, add vegetables such as tomatoes and fried onions.
06:41And the cooked basmati rice.
06:45Put plenty on top to make a layer of curry and rice.
06:50The point of the lid is the dough made with atako.
06:55The pot and lid stick together to create a gap.
06:59You can cook while applying pressure without letting the steam escape.
07:07Now, it's cooked.
07:10It seems to have cooked well inside with the steam trapped without letting it escape.
07:17Serve it on a plate and top it off.
07:21Chicken biryani is ready.
07:26Biryani is a Punjab-region dish that uses a whole chicken with bones.
07:34The amount of spices is perfect.
07:38It has a taste of a tradition that has been thoroughly adhered to.
07:42I like it. It is very delicious.
07:46I like many of the biryanis, but this is my favorite.
07:51It's chicken with a little bit of spice.
07:56There are still many popular dishes in Tamanna.
08:02After this, we'll introduce you to seafood biryani.
08:06Boil the cooked rice with the ingredients and stir-fry it with the skill of a chef.
08:12You can finish the biryani in a different way than the traditional way of cooking.
08:23The president of Tamanna, Mr. Susheel, was a chef at a restaurant in India.
08:30He fell in love with the taste.
08:32He was scouted by the president of Japan and came to Japan in 1997.
08:38After working at a restaurant, he became independent in 2008.
08:43He opened Tamanna Koenji in Tokyo.
08:47I was originally a chef, so I wanted to open my own restaurant.
08:53In 2009, he opened Tamanna Maebashi and moved to Gunma.
08:58Now, it is a famous restaurant loved by the people of Gunma.
09:03Gunma is a big city.
09:06It was cheaper than Tokyo.
09:10It was easy to live in.
09:13The people were very kind and helped me a lot.
09:19Now, I think Gunma is really strong.
09:23At first, I thought I might open a restaurant for Japanese people.
09:29But now, I am proud of my taste and the taste of my region.
09:35It's great that I started with such a strong will.
09:40Now, I feel a lot of courage.
09:44Mr. Susheel is particular about the taste of India.
09:47He made a popular menu for Japanese people.
09:51It is a seafood biryani.
09:54He stir-fries seafood, vegetables, and boiled rice with the skill of a chef.
09:59He finishes it as a biryani.
10:02Japanese people like seafood.
10:07So, I thought about it and made a seafood biryani.
10:11If you go to India, you can eat the same taste of the food you eat in a general restaurant.
10:18I made this biryani for Japanese people.
10:23Everything else is Indian.
10:26Now, he starts cooking.
10:29He puts oil in a heated frying pan and stir-fries onions and bell peppers.
10:34He stir-fries onions and bell peppers.
10:37He puts oil in a heated frying pan and stir-fries onions and bell peppers.
10:43He puts spices in order.
10:46Ajowan is the key ingredient for the taste.
10:50Ajowan is a spice that goes well with seafood.
10:54He mixes it well with oil.
10:57Next, seafood is the main ingredient.
11:01He uses two types of shrimps.
11:04One of them is unpeeled.
11:07The other one is peeled.
11:10He changes the type of shrimps depending on the type of shrimps.
11:13He pursues the most delicious balance.
11:18He takes out the unpeeled shrimps so that they don't get hard when the color changes.
11:24He adds more ingredients.
11:27The rice is Indian basmati rice cooked with lemon and spices.
11:31When the rice absorbs the oil, he adds spices.
11:38After adding fresh chopped tomatoes,
11:41he stir-fries the ingredients with skill so that they don't get crushed.
11:51Now, it's time to serve.
11:54This is a special dish brought from India.
11:59The black color of the bowl makes the dish more delicious.
12:04He adds the unpeeled shrimps,
12:07raw vegetables,
12:09and fried onions.
12:12The seafood biryani is done.
12:18This is a stir-fried biryani arranged by Mr. Susheel.
12:23You can enjoy the harmony of fresh ingredients and rice to your heart's content.
12:30You don't need to make a reservation in advance.
12:33You can easily order it on the day.
12:38This biryani looks very delicious.
12:40I've eaten chicken biryani and mutton biryani,
12:44but this is the first time I've eaten shrimp biryani.
12:47It's very delicious.
12:49Next, I'd like to introduce you to vegetable pulao.
12:53Pulao is a rice dish made with ingredients similar to biryani.
12:57The main ingredient is vegetables, which are prepared without using meat.
13:02I'd like you to make it from raw rice.
13:11Tamanna, which offers exquisite Indian cuisine,
13:15also recommends pairing the dish with wine.
13:19I work as an Indian wine advisor.
13:24There are several types of Indian wines in Japan,
13:28and they are very good.
13:30In Tokyo, there are several Indian wines as a pairing in a restaurant with a star.
13:38I'd like to tell you about it in Maebashi,
13:44so I started my own business and am now active.
13:49With such achievements recognized,
13:52Mr. Prince was awarded the Sable Doll Knight Award in 2024.
14:00I used to work for a company,
14:04and the president of the company recommended me to work for a company called Sable Doll Knight.
14:12Since I deal with Indian wines,
14:15I got the award for the first time as an Indian,
14:19because I wanted her to expand her reach.
14:23Now I'm working with her.
14:25I'm doing my best to spread the idea of opening champagne in a sablage way.
14:36I also want to do it with champagne,
14:41so I'm working on it.
14:46There are still many popular dishes in Tamanna.
14:51The third dish is vegetable pulao.
14:53Pulao is a rice dish that uses vegetables instead of meat.
14:59Mr. Tsushiru, how is it different from biryani?
15:03Biryani and pulao are completely different.
15:07In biryani, rice is served first and then the aroma is added.
15:13But pulao is originally cooked with vegetables.
15:18So that the protein of the vegetables does not escape,
15:24it goes straight into the rice.
15:27That's what pulao is.
15:29It's harder than biryani.
15:32For some reason, if the vegetables you put in together are not soft, it's not delicious.
15:40If you make it too soft, it's not delicious either.
15:43If it looks like it's going to collapse, it's not good.
15:46That's the main point of pulao.
15:50Let's have him make it.
15:54First, put oil in a heated pan.
15:59Here are the spices and ginger paste.
16:05In Tamanna, the type and amount of spices used in biryani and vegetable pulao are largely changed.
16:12The main vegetables are selected by calculating the color and texture.
16:18By adjusting the order and way of cooking,
16:22it seems that they are devising ways to keep the presence of vegetables.
16:27It is also known that there are many vegetarians in India who avoid meat.
16:34Its history is very old.
16:36In addition to various spices and cooking methods,
16:40a unique culinary culture centered on vegetables has also developed.
16:46When the ingredients are seasoned, add water and bring to a boil.
16:52Wait a little until it boils.
16:56What you can add here is basmati rice.
17:00Raw rice that has been washed and drained in advance.
17:04Mix well and let the soup, filled with the umami of vegetables, soak in.
17:12The rice has swelled, so let's put a lid on it.
17:19Carefully drop the lid.
17:22This prevents meat from collapsing and allows the taste to spread evenly.
17:28When the lid is closed, let's cook it as it is.
17:35It's about time to take a look at it.
17:38What's going on inside?
17:42When you take the lid off,
17:46the rice is also fluffy and well cooked.
17:52Let's eat it right away.
17:54It's cooked well.
17:57Let's serve it on a plate.
18:00Because it was cooked together, the ingredients and the rice have a sense of unity.
18:06Finally, add the green color and aroma with toppings, and it's done.
18:15Vegetable Prao, a rice dish with vegetables as the main ingredient.
18:19Vegetable Prao.
18:21It's not too spicy.
18:23It has a sense of presence.
18:26It's an accent of nuts.
18:28You can enjoy it without getting tired of using the spices that go well with the ingredients.
18:36Here, I would like to introduce you to a friend of biryani, which is recommended by Tamanna, an Indian restaurant.
18:43Yogurt salad, Raita.
18:46In India, it is known as a side dish.
18:50Each person has their own way of enjoying it, such as eating it as it is, or eating it with biryani or curry.
19:01All the yogurts we use at home are handmade.
19:04We spend a lot of time making them.
19:07We use them not only for Raita, but also for other desserts and for marinades.
19:13We put a lot of effort into making yogurts.
19:17I think there are many different flavors of milk.
19:21I'm pretty confident that I can make yogurts with the milk that I know is delicious.
19:28Next, I would like to introduce you to Maton Biryani.
19:32It is a traditional method of cooking in the Punjab region, using carefully prepared Maton.
19:38Tamanna's most popular biryani.
19:42Let's hear the secret to its deliciousness.
19:50Finally, I would like to introduce you to Tamanna's most popular biryani, Maton.
19:57It is a plate full of Sushiru's particularity, which uses Maton, a meat that is often eaten in India.
20:05Maton is originally hard.
20:09It's hard to make.
20:12It also has a bad smell.
20:14If you don't get rid of it, it will smell.
20:18If you eat it at home, Maton doesn't smell at all.
20:21Maton is the most popular here.
20:25For that reason, the amount of spices and the difference in spices are completely different between chicken and Maton.
20:33Now, let's make Maton Biryani.
20:37This pot-shaped pot, which appears in the manga, is called Dave.
20:43It is a special thing that Sushiru bought in India.
20:51When the onion is cooked, add Maton.
20:54In India, Maton is often used for stewed dishes such as meat and curry.
21:04The characteristic is that the meat is hard and has a unique smell unique to Maton.
21:11That's why Sushiru is particular about cooking Maton.
21:16By combining spices unique to India with Maton, which has been carefully boiled in advance, it is easy to eat and has a rich flavor.
21:27If you put vegetables and rice on the finished curry and boil it, Maton Biryani is complete.
21:37Maton is the most popular biryani in Tamanna.
21:42It is a traditional taste of the Punjab region of India, which uses Maton, which has been prepared with a lot of effort.
21:50The use of spices different from chicken is also a popular secret.
21:57It has been 16 years since Tamanna, an Indian restaurant, opened in Maebashi.
22:03I asked them what they think now.
22:06In the age of social media, there are more and more customers coming from Instagram.
22:15By connecting with Instagram, we can deliver benefits to our customers.
22:21The number of customers has increased a lot, so we did our best.
22:26I want to open a restaurant with various variations.
22:32I can't read and write Japanese at all.
22:34I can speak Japanese, but it would be great if he was there.
22:40It's the age of the Internet.
22:43I can't read and write in Japanese.
22:46Because he's there, I'm doing it every year without a break.
22:51For some reason, I go shopping and look for things.
22:55If he does it, I can go there and buy it right away.
22:59I can go back.
23:01I can do my best because he works with me.
23:05I want to open a restaurant and increase the number of customers.
23:08He's studying hard, so I'm dreaming of increasing the number of customers.
23:19I want more people to enjoy the real taste of India.
23:24His wish will continue as a story inherited from his parents.
23:40Biryani, a dish loved in various countries.
23:44Biryani.
23:48In this program, we have introduced a variety of foreign dishes as a symbol of the harmony of taste.
24:05A story that is woven by the thoughts of people from all over the world.
24:18I want to spread the taste of tradition in Japan.
24:23I want to express my gratitude to the people who have helped me.
24:30I want to meet a lot of people.
24:35I want to make people smile when they eat.
24:40I want to make more delicious food.
24:45The various feelings they have resonate here in Gunma, like the harmony of various ingredients and spices played by biryani.
24:58The feelings of the chefs who continue to cook the food of their motherland in a foreign land, Japan.
25:13Koryu-no-wa, which transcends the boundaries of culture and language created by their feelings.
25:20Various people who were born and raised differently eat and laugh together.
25:35Why don't you try to touch the hearts of the world with a foreign dish tomorrow?
25:50To be continued.