I’m afraid when it comes to biryani, logic is really not at the top of our minds – it’s more about spice, the need to feel that melt-in-your-mouth meat (which can refer to everything from mutton to ...
“The recipes date at least 150 years,” says the Nawabzada ... and masala vada dunked in a curd and besan gravy. “The biryani has been mellowed by the hotel as it is heavy, even though my grandmother ...
Add yoghurt in the pan and cook for 5 minutes until all the water evaporates. Add the rice into the cooked chicken and transfer it into a pot. Add your choice of seasoning then cover with atta and ...