Chicken Biryani

Grand party or small family get together –  Biryani always got a limelight on the table. My biryani is also same here.

I first tasted biryani in Calcutta – the place where I was born and brought up. The best thing I like about Kolkata biryani is they serve fried potato and egg which make the biryani a full complete meal and delectable. The thing I don’t like of Kolkata biryani is – the dryness and less masaledar. After having couple of bites you will crave for something liquid. On the contrary Hyderabadi biryani has a royal blend of saffron, extremely spicy, luscious spices and other condiments. Some of rice are coated with masala that makes the dish sinfully tasty and hot. I combine the best thing of these two biryanis and create a masterpiece from my kitchen.
My biryani is a rich-flavored biryani with right amount of spices and seasoning. The key ingredients of the biryani is long grain basmati rice and fresh chicken cut into a large pieces. The chicken is marinated for long hours to get extra juicy and tender chicken. There are different brands of basmati rice in the market but they are not all good. I used India Gate supreme quality basmati rice which is known by its aroma and length of rice.
Biryani – the name is derived from persian name berya which means fried or roasted. The origin of biryani is uncertain. The recipe has been passed on from generation to generation and has become a milestone of Indian culinary history. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.
I make biryani at a decent frequency at home( 4 to 5 times in a month). I tried lot of variation and different cuisines with all types of meat, egg and veg. But I like this fusion biryani because it is wholesome, hot and spicy. I also love boondi raita which is a brilliant condiment with this dish. Experience the most delightful biryani at home and give your friends a royal feast.
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