Biryani can never go out of fashion I know, but of late everyone is having Biryani festivals or at least serving special biryanis. But I am not complaining. I love biryanis. Can eat it daily. Chicken biryani made in the dum style is my favourite. Somehow this style of biryani popular inHyderabadcooked over slow fire in a sealed handi(vessel) is unparalleled. The aroma and flavour of the spices is retained, perhaps that’s why it tastes different. But the Bong style of Biryani with a piece of roast meat or chicken, along with an allo and a boiled egg in flavoured rice is also delicious. Hangla does a yummy one as does the newly opened Arsalan in Khar. Grew up on this type of biryani in Kolkata.
I make good biryani too. But somehow at home I prefer making fish or prawns biryani. The fish one is a bit tricky as the fish should not crumble, as it cooks very easily. It helps to fry the fish separately and add it later, once the rice is cooked. But fry it lightly, not deep fried. It is also interesting to substitute rice with poha in biryani. Have tried chicken biryani with poha and it turns out really well. But do not overcook the poha, else it will be soggy. The Resort is planning a BBQ and Biryani festival on weekends from this weekend till March 19. Must check it out. Recently sampled delicious biryani at Mirador Hotel in Andheri East as part of their Awadhi food festival. Chef Qureshi created magic. The mutton was so succulent and the spices in the biryani were simply unique. That man has the midas touch.
Even the biryani guys at Gulshan Nagar Jogeshwari West prepare lip smacking biryani. Star caterers with Maqsood bhai at the helm is my favourite. Check it out. I vouch for its quality and hygiene. Ofcourse it is home delivered. Relish it within the comforts of your home.