Thai Muslim Street Food!! Bangkok's Most Famous Goat Biryani!!

Oh, the huge piece of goat. Look, it's just gonna collapse off the bone. Hey everyone, hope you're having an amazing day. It's Mark Wiens. I'm in the Bangkok district of Bangkok. Today I'm extremely excited because we're on our way to eat at a Thai street food stall that serves some of the best Thai Muslim food in Bangkok. And they also have a long history, a legacy of preserving some of the recipes that they serve. I'm gonna share more about that story with you as soon as we're eating. But for now, we are almost arrived. I'm extremely hungry. I'm extremely excited. Let's eat. This stall right here on the corner is called Amin Biryani. They have a bunch of dishes, the full khao kang, which is the rice and curry station at the front here. All the different dishes that are prepared. Those are like accompanying dishes, but what you really have to come here to eat is the kamok or the biryani, especially with goat. But I love this spot, this atmosphere. They have some tables under the shelter and then they have a few tables on the outside down the street here. It's a heritage restaurant. They're preserving family generations of family recipes. More about that later, but first, let's order some food. Okay, and this is the chicken biryani. Oh, look at that color. Goat curry. Yes, oh, this is what we came to eat, the goat curry. This is Amin right here. A little bit of news, actually. We got here at 7.30 a.m. He said the goat biryani isn't ready until 8 a.m., so that's why it's still being prepared. Oh, we gotta wait a little while. We have like a 30-minute wait, but I think he's about to add the rice almost because the goat is stewing, it looks tender, and he's just showing us some of the ingredients that are gonna go into the goat biryani. Oh, it's like a fennel. Oh, fried onions go in. The almond paste. And over here in this pot is the rice, which is parboiling separately and just infused with a little bit of aromatics, some pandan, a few spices. You see some cardamom cloves floating around in there and some cinnamon sticks as well. So he just boils that rice for five minutes, and now he's gonna combine it, I think just infused with those aromatics, but then also just kind of take that starchiness away from the rice as well so that it can fluffen up when it combines with the goat. And it's time now. Oh, it pays to hang out in the kitchen. Layering in the rice. Oh, here's a unique touch, a little bit evaporated milk, a little bit of oil, garlic paste, orange color of that saffron, that's gonna give the entire pot an orange-yellow color. Oh, more crispy onions go on. Oh, and the raisins. A little splash of ghee. Oh, that's gonna give it a nice buttery richness to it and also make those, every grain of rice really shimmer as well. Okay. Mr. Amin. Okay, 10 minutes? Okay. Oh, that was really cool to see the process. I mean, I love biryani from around the world, but one of the most interesting things about biryani is that how it's adapted into every culture. I mean, from Bangladesh to India to Pakistan to Thailand to Myanmar, you'll find biryani versions that are similar, that are based off of similar principles, but that use different ingredients, different layering, different methods of cooking. And so it was really cool to see him as he layered in that biryani. Now that just needs to cook for 10 minutes to bring all those flavors together because the goat is already stewed with all the spices and the rice has already been parboiled. And so in 10 minutes, we're gonna have that fluffy, aromatic biryani. This restaurant is based on the recipes from a heritage, legacy Thai Muslim restaurant, which was just down the street along Jalan Krung Road. It was called Muslim Restaurant. But unfortunately, I think it was in 2020, due to the pandemic, due to maybe some family issues, they closed for good. And that was heartbreaking because it was an institution in Bangkok. So Mr. Amin and I think some of the fellow coworkers, they got permission to open a stall serving the same recipes that they knew. And I think Mr. Amin worked there for decades, one of the head chefs there. And so he's preserving the family recipes from Muslim Restaurant here now on the corner. And that's one of the reasons why I'm so excited to be back. And I haven't been yet to this stall, haven't had a chance. So finally, today is the day and we got here at perfect timing. Couldn't have timed it better making the biryani. So we're gonna get it as fresh as possible. He said, he said, you gotta smell the pot. Wow, it smells incredible. My mouth is watering. Oh, oh, I think it's ready. Oh, that poop of steam. Look at how fluffy the rice is now embedded with the aromatics. Oh, the saffron, the yellow saffron. The raisins are really fragrant as well, as well as those crispy onions. Okay. Mr. Amin is now scooping out our goat biryani. Oh, and you gotta dig down, part the fluffy rice to get to that goat on the bottom. Oh, that's a big chunk of goat, yes. And definitely part of the experience of biryani is the method of serving it, like layering it, scooping it out, getting the correct ratio. Okay, here it is. Gonna follow him directly to our table. Oh, Ying is all ready. Thank you. Mr. Amin, thank you. I am so excited. And Amin, you can tell how he's so passionate about preserving the recipes, about cooking, about sharing, about showing, and about the food. And I love everything about this place, from the stall to Amin and his fellow family members and everyone at the restaurant, all the different dishes. And yeah, they have quite a good variety, actually, the full spread of different curries, Thai Muslim dishes. But again, the main event is the kamok, which is the biryani, as well as the goat curry. And I had to try the chicken biryani as well. So let's start with the chicken biryani, and then we'll ease our way in to the goat biryani. So the chicken biryani first. This one is really yellow in color, orange. You smell the crispy fried onions or shallots. You see the fluffiness, and then there's a drumstick here at the bottom. I'll maybe just get a piece of that chicken. Oh, the chicken is so tender. Look at that, it just completely collapses off the bone. It's spoon tender. Okay. Mmm. Oh, wow, that chicken, it melts in your mouth along with that fluffy rice. And the flavors, the spices are not extremely strong. They're a little more mellow, Thai style. Like the cumin is not that strong, but it's just this really pleasing, really soothing, really comforting blend of spices with the masala. You really taste the flavor of those aromatic spices, like the cinnamon, the clove. There's some cardamom in there as well. A little bit of that anise seed aroma to it as well. That saffron in there, that's delicious. But then what you can do to add more flavor is you can add the sauce. So then with the sauce, oh, the chicken is literally, it's so tender, it's just melting. Mmm, mmm. And with that sauce, that gives it a whole nother dimension of flavor. Let me just taste a little bit of that sauce on its own, but it's sweet, it's sour, and it's minty. That's the Thai flavor palette giving it a little bit of sweetness, that sourness to balance the richness of the rice. But it works really well. Tastes delicious, yeah. That combination together with the sauce, with the melting chicken, with that fluffy rice. Delicious. Okay, next up for the soup noodle. This is the beef soup. There's potatoes in here, pieces of beef, bones, fat. There's crispy onions, crispy shallots, tomatoes in here. There's chilies. Let's try that tomato with the broth. Oh yeah. Mmm. Beef soup like this is a staple of Thai Muslim food. It has that fragrance of the beef, the bones boiled down, but it's really clean-tasting. It's not fatty, it's not oily, even though there's pieces of fat in there. Somehow I think they've strained it. It's really clean-tasting, really a clear broth. You've got the sweetness of the onions, the sourness of tomatoes. There should be some lime juice in there as well. A little bit of chilies in there, and the fragrance of celery. There's carrots in there too, and then the big chunks of beef. Oh, it's so good. And every time we go to a Thai Muslim restaurant, this is an absolute must-order. They make beef soup the best in Thailand. And with that Thai touch as well. Look at this. The beef, guaranteed, is gonna be just spoon-tender. Oh, look on the inside, yes. Completely fall apart. You see they add the chilies, but they're not cooked. Usually, Muslim-style beef soup like this, they would crush the chilies, add them in, and then just pour the hot broth on top so the chilies remain fresh. Grab one of those green chilies with the beef. Oh yeah. That beef is extremely tender. And yeah, with that green chili, it's not cooked, so it remains really punchy, really spicy, and just that burst of that green chili flavor. Oh yeah. Oh, that's so soothing. So good. For the next dish, I'm gonna take some of the biryani rice, put it onto my plate. And then from here, let's dig into the goat curry. Let me just rehydrate it a little bit. It's actually a generous portion. There's a lot of goat in here. Oh, I think we just need to pick it up. This is a job not for a spoon. You need to pick it up. Oh. Oh, wow. Oh, that melts in your mouth. Oh, it's so tender. The flavor, the richness, the coconut milk, the dried chilies in there, the blend of spices, almost like a lemongrass-y flavor to it as well. Oh, that's phenomenal. Look on the inside of that. It's just melting. Yeah, it's so tender. Literally, it's fall apart tender. But I do want to add, I'm gonna grab some of the curry, pour it on. Oh. It's one of those pieces of meat that's so tender, you know you kind of have to inhale a little bit so it doesn't slide out. That's the tenderness that it is. Oh, and then when it's drenched in that curry, it's so flavorful. I think what's amazing about that curry is that you can taste the blend of dry spices, from cumin to turmeric to probably coriander. But then you also taste the fresh spices, like the ginger, the garlic. There's also more dry spices, definitely black pepper in there as well. The coconut cream also giving it the richness, melt in your mouth, so flavorful. Let's try it with the rice. Watch the way it just collapses with tenderness. Okay, the goat curry is definitely a highlight. Mmm. That combination with the rice, and I was just noticing, actually you really taste the freshness, the quality of the goat. Goat is not that common in Thailand, except in the halal culinary sphere in the Muslim communities. And here in Bangkok, there's a big Thai Muslim community, as well as there's communities of Pakistanis and Indians, Bangladeshis in this same area. So there's a bigger demand for goat. And actually right behind Amin, there's a halal butchery where they have fresh goat. So I'm not sure if it comes from there, but definitely this area is where you're going to come and you're going to find really good, really fresh meat like that, fresh goat. And that makes a huge difference, yeah. Mmm. You just taste the freshness of that goat. Okay, now it's time to move into the kamok pet, which is the goat biryani, one of their legendary dishes. Oh, and because it's covered in the fluffy rice, it's like a gift waiting to be opened, waiting to be explored with the hunk of goat in the center. Let's part it. Let's check out the piece of goat with the bone in. Oh, oh, that's a huge chunk of goat. Oh, that's a generous piece of goat there. Looks like we got maybe some of the shank or the leg part. You can see all the different colors of rice and the different layers of rice. Some of them are more gooey. That's where the rice mixed with the sauce of the goat, that curry that he made, and then others on the top are more fluffy, infused with the saffron. Okay, let's just try the rice first before we then move into the goat. Mmm. Like on its own, when you eat the rice, it's fluffy, it's fragrant, it's infused with all those spices, the onions, but it's not overpowering. It's not like a very strong detection of spices. It's mellow. But again, it's so soothing and so comforting, but I think what really comes to even more life is when you start mixing it with the goat, when you start mixing it with the different, we still have some more sauces, the pickle, another eggplant sauce. We have more things to explore, but I think that's when it even comes more alive, when the flavors wake up, when you start mixing and matching, adding the curry. That's when things really get exciting. Okay, that being said, let's get into the goat. Oh, look, it's just gonna collapse off the bone. Oh, oh, look at how clean that bone is. Completely tender. Oh, I think there might be some marrow in there too. Okay, we'll try it afterwards. But look at the way that goat just collapses. Oh, the tenderness. Okay, now let's add some of the ajat. And this ajat is like a fresh cucumber pickle. Again, the goat, it melts in your mouth with the crunch of the cucumber, a little bit of acidity, vinegary-ness, and a little bit of sweetness as well coming from that ajat, the pickle. Okay, I'm gonna add on the eggplant sauce. Oh, oh, that eggplant melts. Oh, it's so tender. Mmm. Oh, the eggplant is really good. It's so creamy, totally collapses and just liquefies with this creaminess. It's not a strong flavor. Oh, but it has a bit of acidity too, like a little bit of a vinegary-ness, I think. Oh, yeah. Almost like a little bit of a preserved eggplant, but not overpowering, mellow. Mmm. And then there's also some raita, some yogurt. Add that. Mmm. With the yogurt, that cooling, a little bit sweet as well, but kind of gives you like a totally different palate cleanser with that creaminess, with that milkiness, that sweet and sourness from the yogurt. Okay, but then the classic sauce, the minty, minty chili sauce, which is a must. Yeah, with that sauce, that's the best. I'm going to come back for that bone. There's a little bit of marrow in there. Let's see if we can suck it out. Got it. Oh, the creaminess liquefies on your tongue. Oh, now we have a straw. You can see right through it. Okay, and then we did get another dish, which is gangari gai, which is an Indian-influenced chicken curry. Let's put this onto the goat. Bone-in pieces of chicken. There we go. Mmm. Oh, I want to taste with one spoonful of the curry. Mmm. Oh, that's really good. Nice and salty. You taste the dry chili powder in there. You taste the crispy onions. What I like about that dish is some of the dishes have a bit of a sweet flavor to them, even the biryani, but then when you add that salty gangari chicken curry, that just kind of balances it all. It's really good. Chicken curry is amazing. All right, and one more move we absolutely have to make is take a piece of the goat, all the ribs, add it on, and I think this might be the greatest combination here, the goat curry with the goat biryani. Okay. Oh, these are the ribs. Again, it just melts off. It's so tender. Okay, scoop in with the rice. Mmm. That's the winning combination right there. You can mix and match. You can add on the sauces. You can add on the pickles, but that combination right there with the goat biryani and the goat curry combined, it's goat on goat. I think that's the highlight bite right there. Oh, excellent. Oh, wow. It's so good. That combination is an absolute must when you come here. Oh, that was so satisfying. Such good flavors, but really such a friendly place, and I think that's what makes the difference, and this place is called Amin Kamok Kai Kamok Peh, so they specialize in chicken as well as goat biryani, but really the goat biryani with the combination of the goat curry, that was the highlight for me, and again, at this place, it brings back the flavors of the food. It brings back so many memories from Muslim restaurant. I used to go there years and years ago, but it's been like 10 years since I've been there, and just see Amin and his colleagues preserving the generations of family recipes, that is an incredible thing, so let's definitely support them. Come check out the food here. Highly recommended, and a huge thank you to you for watching. Remember to give this video a thumbs up, and also remember to watch more food videos. I'll link another video right here that you can check out next, and let's continue to support small vendors serving delicious food in Thailand.