Bikkgane Biryani - New Delhi

National treasure one may call it, and no other word will do justice to describe the Biryani. There is no one standard way to cook biryani, other than a few initial standard steps. In India, there are variations in the ingredients, how it is cooked and even how and in what it is served. Every region in India has its own form of biryani that they take a lot of pride in. These recipes consist of local ingredients and the type of meat found there. Some of these have been passed down from one generation to another and are kept a secret to preserve it within the family and prevent it from being commercialized. One has no doubt that biryani originated from Iran, but it was in India that it began to flourish. The journey from ‘pilaf’ to biryani has been quite an extravagant one. When one hears the word biryani, they usually think of it as a dish from the north. Though there may a large number of variations of Biryani in the North of India, the South of India Is not far behind. Down South, meat is often substituted with fish or prawns, and the spices used are much stronger. When we talk about Biryanis from the South of India, how can one not talk about Hyderabadi Biryani? One of the most famous variants in India, with succulent meat marinated in a mixture of green chilies, minced ginger-garlic, and red chili powder. People are often seen traveling to Hyderabad to taste this spectacle. Malabar biryani is yet another popular dish from Kerala in South India. It is cooked with tender chicken wings, steamed rice, turmeric, mild spices. It is relatively ‘sweeter’ as it is garnished with dry fruits like cashew and raisins. Bhatkali biryani evolved from the Bombay biryani and is quite popular in the Konkan belt and in coastal Karnataka. The unique component of this dish is that it uses a lot of onions for preparation. Beary biryani evolves from the Muslim community of the Dakshin Kannada region, of Karnataka. This dish can either be made with chicken, mutton, or prawns. Here the basmati rice is cooked separately with spices and ghee, with raw meat layered on top for the final traditional dum method.

Best biryani in cp. Usually in the evening you wait for half an hour to come in. they have all kinds of biryani, but personally ei biryani is the best. they have great tables so good for family and children. the personal is courteous, but if many customers, they are little laborious in cleaning. that is understandable. total good place with reasonable price. I'm not a hyderabadi, so it wouldn't know if it's authentic hyderabadi biryani or not. I like eating and eating it. do not master cook to count all ingredients.

Eating is great, no doubt. not as spicy as one would get to most places, but the aromen were still good. the service is brilliant. they were fast, polite and helpful in choosing the dishes. I would check it out.

The briyani menu is quite extensive. the place offers restaurants and takeaway, but was quite busy at the weekend evening. I couldn't get a place to sit, so I was gone. the Hyderabad-Dom and the huh 65 briyani were pretty good and so was the special chicken roast. the device could do something better with cleanliness.

Connaught place, near khadi india. try super. they can adapt their biriyani according to their taste as medium-size, less spicy etc. reasonable price. the employees are recommended. it is better than blue biriyani.