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 ...

Today, Bon Appétit joins chef Meherwan Irani in Mumbai at Hotel Theresa to try the city’s most famous biryani. Hotel Theresa ...

Are you even a true friend if you have not asked your Muslim friend to feed you biryani on Eid? Biryanis are synonymous with ...

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 ...

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.

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.

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 ...

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 ...

The meat is cooked after it is marinated in masalas ... and served in a pouch which lends it its name; Dindigul biryani of Tamil Nadu is dark brown with tender meat; Thalassery or Malabar version ...