including Dhakaiya kacchi biryani (from Dhaka in Bangladesh -- kacchi means raw and indicates that the meat is cooked with the rice), Dindigul biryani (named after a city in Tamil Nadu), and ...

Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid. Meanwhile for the onion ...

From a tiny eight-seater restaurant in Dindigul in 1957 to a high ... And we traditionally make the biryani with boneless mutton as it’s easy to cook and eat.” Last year, he opened restaurants ...

This dum biryani recipe is sumptuous as the chicken biryani is cooked with utmost precision. You are bound to make this dish again and again to relish its delightful flavours. A quick and easy home ...

Nadiya’s biryani is all about the layers ... and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick.

And each community – and cook – has their own spice blend. In the eastern Indian city of Kolkata, biryani must contain potatoes. Fittingly, it’s a twist popularly linked to feasts gone by.