#hyderabad style chicken briyani | Explore Tumblr Posts and Blogs

foodsaysyummy-blog · 5 years

Text

Chicken Tikka Biryani, Kashmiri Kebab & Double ka meetha

⋆

Where - Dine Hill, Masab Tank, Hyderabad.

⋆

Taste :- ✫✫✫✫✫

Ambience :- ☆☆☆½

Service :- ✩✩✩✩

Overall Rating :- ★★★★½.

⋆

" Food tastes extraordinary, Good ambience & Notable service"

_________________________

This is a mulitcuisne restaurant which serves wide varieties of Kebabs, Biryani, Chinese, North Indian and Arabic specialities. it is one of the highly rated restaurant in MasabTank. It mainly known for Indo-Arabian food which is served in Hyderabadi style.

Kashmiri kebab and Chicken biryani were succulent. Undoubtedly this one of the best kebab I have eaten recently. Chicken pieces are so soft and spices were blend accurately and grilled to perfection. Chicken tikka biryani was flavourful with ample amount of masala and seasoning in rice and delish chicken tikka pieces were perfectly cooked and scrumptious. Double ka meetha was lusicious. Bread rolls are roasted in ghee and sweetness was well balanced. All togeather will make your tummy beyond satisfactory

Ambience is good and Great service. Here they serve the food in big single plate and we have to share the food in that. I recommend you to visit this place for its amazing kababs, Briyani's and Arabian food.

⋆

#picoftheday #instafood #instapic #eat #blogger #place #tasty #yummy #foodstagram #food #drinks #foodgasm #best #world #style #aroma #love #likeforfollow #fashion #foodie #explore #photography #foodography #trend #foodporn #hyderabad #india #instagram #foodsaysyummy

1 note · View note

keenpaperzonkpeanut-blog · 5 years

Text

BIRYANI

Biryani also known as biriyani, biriani, birani or briyani, is a mixed rice dish that originates from the Muslims of the Indian subcontinent.This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or eggs.

Origin

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (specifically Hyderabad), Tamil Nadu (Ambur), Kerala (Malabar), and Karnataka, where Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani. During the Safavid dynasty (1501–1736) in Persia, a dish called Berian Pilao was made with lamb or chicken, marinated overnight — with dahi, herbs, spices, dried fruits (e.g., raisins, prunes, or pomegranate seeds) — and later cooked in a tandoor oven. It was then served with steamed rice.

According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available.

According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

Ingredients

Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, some vegetables are also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.In all biryanis, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Varieties :

Kacchi biryani

For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with chicken or goat meat and occasionally with fish or prawns. The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the cooking pot. A layer of rice (usually basmati rice or chinigura rice) is placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow it to cook in its own steam and it is not opened until it is ready to serve.

Tehari

Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding the potatoes to the rice, as opposed to the case of traditional biryani.

Delhi biryani

The Delhi version of the biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travelers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of biryani.

Hyderabadi biryani

Hyderabadi biryani is one of India's most famous biryanis; some say biryani is synonymous with Hyderabad.The crown dish of the Hyderabadi Muslims, Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani. One such biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.

Kolkata biryani

Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz.Shah brought his personal chef with him. The poorer households of Kolkata, which could not afford meat, used potatoes instead, which went on to become a specialty of the Calcutta biryani. The Calcutta biryani primarily uses meat and potatoes.

Bohri biryani

The Bohri biryani, prepared by the Bohris is flavoured with a lot of tomatoes.It is very popular in Karach

Kalyani biryani

Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.Also known as the 'poor man's' Hyderabadi biryani, Kalyani biryani is always made from small cubes of buffalo meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, lots of onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot)

Outside the Indian subcontinent

Burma

In Myanmar (Burma), biryani is known in Burmese as danpauk or danbauk, from the Persian dum pukht. Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf. In Burmese biryani, the chicken is cooked with the rice.Biryani is also eaten with a salad of sliced onions and cucumber.

Afghan biryani

A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (yakhni) and other condiments that are used in biryani.

Indonesia

Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is descended from Kabuli Palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.

Singapore and Malaysia

Nasi Briyani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian Indian cuisine, they are popularized through Mamak stalls, hawker centres, food courts as well as fine dining restaurants.

Thailand

Biryani in Thailand is commonly known as khao mhok . It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and often served with a green sour sauce.

1 note · View note

gskitchen · 4 years

Link

#cooking #kitchen #briyani #howto #food lovers #foodgram

0 notes

murugaaprml · 5 years

Link

RELISH THE AUTHENTIC ANDHRA STYLE FOOD IN BANGALORE

Nandhana restaurant has a unique menu with items like Hyderabad Chicken Biryani, Nellore Chicken Biryani, Nandhana Chicken Pepper Roast, Mutton Nalli, Nandhana Special Paneer Dry, Bamboo Chicken, Fish Fry, Mutton Kheema Balls, Amaravathi Chicken Boneless, Guntur Chicken, Kalmi Kabab, Prawn Pepper Fry and many. All you need is a large appetite because everything is good at our best Andhra Restaurant in Bangalore. If you like a bit of spice in your meal, then you will definitely adore this restaurant. The service is absolutely phenomenal with the servers working for many years. One of the ideas behind serving food at Nandhana is to make it as authentic and homely as possible. We follow the traditional form of cooking in all our food preparation and use only the natural ingredients and spices in our food.

#Andhra Restaurants in Bangalore #andhrafoodinbangalore #andhra biryani in bangalore #Andhra cuisine restaurant in bangalore #Order Andhra Food online

0 notes

beingwifeandmom-blog · 6 years

Text

Hyderabad Chicken Dum Briyani (kacchi style)

Ingredients:

For Marination:

Chicken Leg – 6 pieces

Coriander leaves – 1 cup

Mint leaves – 1 cup

Green chillies – 10 nos

Curd – 1/2 cup

Oil – 1/4 cup

Ginger-garlic paste – 2 tablespoon

Chilli powder – 3 tablespoon

Coriander powder – 2 tablespoon

Cumin powder – 3 teaspoon

Pepper powder – 2 teaspoon

Turmeric powder – 1/4 teaspoon

Fennel powder – 1/2 teaspoon

Garam masala – 2 tablespoon

Fried onion…

View On WordPress

0 notes

foodsaysyummy-blog · 5 years

Photo

Egg Biryani & Chicken Drumsticks. ⋆ Where - Hotel SALT, Sanjeeva Reddy Nagar, Hyderabad. ⋆ Taste :- ✰✰✰✰ Ambience :- ☆☆☆½ Service :- ✩✩✩✩ Overall Rating :- ★★★★ ⋆ " Food tastes Flavourful, Good ambience & Noteworthy service" _________________________ This is a new decent dining place which serves Hyderabadi, Andhra style & Chinese cuisines. It also provides south indian meals and breakfast. This place is well known for its Briyani and Chinese delicacies. Taste of the Egg briyani with combination of chicken drumsticks is top notch. Spices were blended perfectly in the rice which made biryani so flavoursome and aromatic. I felt chicken was little bit deep fried it was bit dry but seasoning and flavour in the chicken were good Ambience is good with limited seating. Service is remarkable. Prices were very reasonable. I definitely recommend you to visit this place if wanna try really authentic hyderabadi style biryani ⋆ Follow us - @foodsaysyummy @FoodSaysYummy ⋆ ⋆ #picoftheday #instafood #instapic #eat #blogger #place #tasty #yummy #foodstagram #food #drinks #foodgasm #best #world #style #aroma #love #likeforfollow #fashion #foodie #explore #photography #foodography #trend #foodporn #hyderabad #india #instagram #foodsaysyummy (at Community Hall) https://www.instagram.com/p/B3vqsKyFt0X/?igshid=1e5aq2ki6lrgl

0 notes