Pariwaar Special Keema Biryani (Weekend only)

Egg Biryani is a popular Indian rice dish that features flavorful basmati rice cooked with boiled eggs, aromatic spices, and herbs. It is a perfect combination of protein and carbohydrates, making it a nutritious and delicious meal.

To prepare Egg Biryani, basmati rice is first cooked until it is fluffy and tender. Boiled eggs are then added to the rice, along with a mixture of spices, such as cumin, coriander, turmeric, and garam masala. The dish is then layered in a pot with fried onions, fresh mint, and cilantro. The pot is then covered and cooked on low heat, allowing the flavors to blend together and the aroma to develop.

Egg Biryani can be served with a variety of accompaniments, such as raita (a yogurt-based side dish), pickle, or papadum (a crispy Indian flatbread). It is a popular dish for special occasions, such as weddings and festivals, and can also be enjoyed as a hearty meal for lunch or dinner.

Overall, Egg Biryani is a flavorful and nutritious dish that is loved by many in India and around the world. Its combination of spices, herbs, and tender boiled eggs make it a delicious and satisfying meal that is perfect for any occasion.

Chicken Dum Biryani (W Bone) is a classic Indian dish that is loved by people all over the world. This biryani is known for its tender chicken pieces that are marinated in a blend of aromatic spices, and then cooked with fragrant basmati rice in a sealed pot. The result is a flavorful and aromatic biryani that is perfect for any occasion.

Preparation

To make Chicken Dum Biryani (W Bone), chicken pieces with bone are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of ground spices like coriander, cumin, black pepper, and red chili powder. The marinated chicken is then cooked until tender and juicy.

In a separate pan, basmati rice is partially cooked with whole spices like cinnamon, cardamom, and bay leaves. The partially cooked rice is then layered with the cooked chicken pieces and slow-cooked on low heat in a sealed pot with the steam and heat trapped inside. This cooking process is known as dum cooking, where the biryani is cooked in a sealed pot with the steam and heat trapped inside, allowing the flavors to infuse into the rice and chicken.

Serving

Chicken Dum Biryani (W Bone) is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, and chicken can be replaced with other meats like lamb, beef, or shrimp. Vegetarian options can also be made by using vegetables like potatoes, carrots, and beans. The spices and herbs used in the biryani can be adjusted to suit your taste preferences.

Conclusion

Chicken Dum Biryani (W Bone) is a delicious and comforting dish that is perfect for any occasion. Whether you're a fan of Indian cuisine or trying it for the first time, this biryani is sure to impress with its flavorful chicken and aromatic rice. It's a great dish to share with friends and family and is sure to leave everyone feeling satisfied and happy.

Kodi Vepudu Fry Biryani is a popular biryani dish that originates from the state of Andhra Pradesh in South India. This biryani is known for its spicy and flavorful taste, thanks to the combination of tender chicken pieces that are marinated and cooked in a blend of aromatic spices, and then fried until crispy.

Preparation

To make Kodi Vepudu Fry Biryani, boneless chicken pieces are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of ground spices like coriander, cumin, black pepper, and red chili powder. The marinated chicken is then cooked until tender and juicy, and then fried in hot oil until crispy and golden brown.

In a separate pan, basmati rice is partially cooked with whole spices like cinnamon, cardamom, and bay leaves. The cooked rice is then layered with the cooked chicken pieces and slow-cooked on low heat in a sealed pot with the steam and heat trapped inside. This cooking process is known as dum cooking, where the biryani is cooked in a sealed pot with the steam and heat trapped inside, allowing the flavors to infuse into the rice and chicken.

Serving

Kodi Vepudu Fry Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, and chicken can be replaced with other meats like lamb, beef, or shrimp. Vegetarian options can also be made by using vegetables like potatoes, carrots, and beans. The spices and herbs used in the biryani can be adjusted to suit your taste preferences.

Conclusion

Kodi Vepudu Fry Biryani is a delicious and flavorful dish that is perfect for special occasions or when you want to indulge in something delicious. With its crispy fried chicken pieces and aromatic spices, it is sure to be a hit with everyone. Whether you prefer it with chicken or other meats, Kodi Vepudu Fry Biryani is a must-try dish for anyone who loves Indian cuisine, especially Andhra cuisine.

Chicken Gongura Dum Biryani is a delicious and flavorful biryani dish that originated in the state of Andhra Pradesh in South India. This biryani is known for its tangy and spicy taste, thanks to the addition of gongura leaves, which are a type of sour green leaf that is commonly used in Andhra cuisine.

Preparation

To make Chicken Gongura Dum Biryani, bone-in chicken pieces are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of ground spices like coriander, cumin, black pepper, and red chili powder. The marinated chicken is then cooked with onions, tomatoes, and a paste made from a blend of spices and gongura leaves.

In a separate pan, basmati rice is partially cooked with whole spices like cinnamon, cardamom, and bay leaves. The cooked rice is then layered with the cooked chicken mixture and slow-cooked on low heat in a sealed pot with the steam and heat trapped inside. This cooking process is known as dum cooking, where the biryani is cooked in a sealed pot with the steam and heat trapped inside, allowing the flavors to infuse into the rice and chicken.

Serving

Chicken Gongura Dum Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, and chicken can be replaced with other meats like lamb, beef, or shrimp. Vegetarian options can also be made by using vegetables like potatoes, carrots, and beans. The spices and herbs used in the biryani can be adjusted to suit your taste preferences.

Conclusion

Chicken Gongura Dum Biryani is a delicious and flavorful dish that is perfect for special occasions or when you want to indulge in something delicious. With its tangy and spicy taste, it is sure to be a hit with everyone. Whether you prefer it with chicken or other meats, Chicken Gongura Dum Biryani is a must-try dish for anyone who loves Indian cuisine, especially Andhra cuisine.

Chicken Chettinad Dum Biryani is a spicy and flavorful biryani dish that originates from the Chettinad region of Tamil Nadu in South India. This biryani is known for its rich and unique blend of spices and herbs that give it a distinct taste and aroma.

Preparation

To make Chicken Chettinad Dum Biryani, bone-in chicken pieces are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of ground spices like coriander, cumin, fennel, black pepper, cinnamon, cardamom, and cloves. The marinated chicken is then cooked with caramelized onions, tomatoes, and a paste made from a blend of spices and coconut.

In a separate pan, basmati rice is partially cooked with whole spices like cinnamon, cardamom, and bay leaves. The cooked rice is then layered with the cooked chicken mixture and slow-cooked on low heat in a sealed pot with the steam and heat trapped inside. This cooking process is known as dum cooking, where the biryani is cooked in a sealed pot with the steam and heat trapped inside, allowing the flavors to infuse into the rice and chicken.

Serving

Chicken Chettinad Dum Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, and chicken can be replaced with other meats like lamb, beef, or shrimp. Vegetarian options can also be made by using vegetables like potatoes, carrots, and beans. The spices and herbs used in the biryani can be adjusted to suit your taste preferences.

Conclusion

Chicken Chettinad Dum Biryani is a rich and flavorful dish that is perfect for special occasions or when you want to indulge in something delicious. With its unique blend of spices and herbs, it is sure to be a hit with everyone. Whether you prefer it with chicken or other meats, Chicken Chettinad Dum Biryani is a must-try dish for anyone who loves Indian cuisine.

Pariwaar Special Chicken Dum Biryani (Boneless - 65) is a flavorful and aromatic dish that combines tender boneless chicken pieces with fragrant basmati rice, whole spices, and a blend of aromatic spices. It is a popular biryani variation in Indian cuisine that is known for its mouth-watering taste and unique texture.

Preparation

To make Special Chicken Dum Biryani (Boneless - 65), first, boneless chicken pieces are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of spices, including chili powder, turmeric, garam masala, coriander powder, and cumin powder. The marinated chicken is then cooked until it is tender and juicy.

In a separate pan, onions and whole spices, such as cinnamon, cardamom, cloves, and bay leaves, are sautéed in oil until the onions are caramelized. To this, the partially cooked basmati rice is added along with saffron, chopped coriander leaves, and fried onions. The cooked boneless chicken is then layered over the rice.

The biryani is then covered and cooked on low heat until the rice is fully cooked and the flavors have melded together. This cooking process is known as dum cooking, where the biryani is cooked in a sealed pot with the steam and heat trapped inside, allowing the flavors to infuse into the rice and chicken.

Serving

Special Chicken Dum Biryani (Boneless - 65) is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, and boneless chicken can be replaced with other meats like lamb, beef, or shrimp. Vegetarian options can also be made by using vegetables or paneer instead of meat. The spices and herbs used in the biryani can be adjusted to suit your taste preferences.

Conclusion

Special Chicken Dum Biryani (Boneless - 65) is a classic and delicious dish that is perfect for special occasions or when you want to indulge in something flavorful and satisfying. With its unique blend of tender boneless chicken, fragrant rice, and aromatic spices, it is sure to be a hit with everyone. Whether you prefer it with boneless chicken or other meats, Special Chicken Dum Biryani (Boneless - 65) is a must-try dish for anyone who loves Indian cuisine.

Special Butter Chicken Biryani is a mouth-watering fusion of two popular Indian dishes - butter chicken and biryani. It is a perfect blend of creamy and buttery flavors with the aromatic and spicy flavors of biryani.

Preparation

To make Special Butter Chicken Biryani, first, the chicken is marinated in a mixture of yogurt, ginger-garlic paste, and a blend of spices, including chili powder, turmeric, garam masala, coriander powder, and cumin powder. The marinated chicken is then cooked in a buttery tomato and cream-based sauce until it is tender and flavorful.

In a separate pan, onions and whole spices, such as cinnamon, cardamom, cloves, and bay leaves, are sautéed in butter until the onions are caramelized. To this, the partially cooked basmati rice is added along with saffron, chopped coriander leaves, and fried onions. The cooked butter chicken is then layered over the rice.

The biryani is then covered and cooked on low heat until the rice is fully cooked and the flavors have melded together.

Serving

Special Butter Chicken Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani and butter chicken, with each region adding its own unique touch. Some variations may use different types of meat, such as lamb or shrimp, instead of chicken. Some recipes may also include additional spices, such as fennel seeds or nutmeg.

Conclusion

Special Butter Chicken Biryani is a delicious and indulgent dish that is perfect for special occasions or when you want to treat yourself. With its unique blend of creamy and spicy flavors, it is sure to be a hit with everyone. Whether you prefer it with chicken, lamb, or shrimp, Special Butter Chicken Biryani is a must-try dish for anyone who loves Indian cuisine.

Goat Dum Biryani is a classic Indian dish that is loved by many. It is made by layering fragrant and flavorful spiced goat meat with long-grain basmati rice and slow-cooking the ingredients together until the flavors meld together into a deliciously rich and aromatic dish.

Preparation

To make Goat Dum Biryani, the goat meat is marinated in a blend of spices, including red chili powder, turmeric, coriander, cumin, garam masala, and ginger-garlic paste. The marinated meat is then cooked in a pot until it is tender and flavorful.

In a separate pan, onions are sautéed in oil until they are caramelized. To this, a blend of whole spices, such as cinnamon, cardamom, cloves, and bay leaves, is added along with chopped tomatoes, green chilies, and ginger-garlic paste. This mixture is cooked until the tomatoes are softened, and the spices are fragrant.

Then, the partially cooked rice is layered over the spiced tomato and onion mixture, and the cooked goat meat is layered over the rice. Saffron, fried onions, and chopped coriander leaves are then sprinkled over the rice. The pot is then covered and cooked on low heat for around 20-30 minutes or until the rice is fully cooked and the flavors are fully absorbed.

Serving

Goat Dum Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, with each region adding its own unique touch. In Hyderabad, the biryani may be spicier with a blend of aromatic spices and the addition of fried goat meat, while in Lucknow, it may have a milder flavor. Some variations may also use different types of meat, such as chicken or lamb, instead of goat.

Conclusion

Goat Dum Biryani is a delicious and flavorful dish that is loved by many. With its unique blend of spices and easy preparation, it is a great dish to try at home. Whether you prefer it spicy or mild, Goat Dum Biryani is sure to delight your taste buds and leave you feeling satisfied.

Goat Fry Biryani is a mouth-watering biryani dish that is popular in South India, especially in the state of Andhra Pradesh. It is made with succulent pieces of goat meat that are marinated in a blend of spices and then fried to a golden brown before being layered with aromatic basmati rice and slow-cooked to perfection.

Preparation

To make goat fry biryani, first, the goat meat is marinated in a blend of spices, including red chili powder, turmeric, coriander, cumin, garam masala, and ginger-garlic paste. The marinated meat is then fried in hot oil until it is golden brown and crispy.

In a separate pan, onions are sautéed in oil until they are caramelized. To this, a blend of whole spices, such as cinnamon, cardamom, cloves, and bay leaves, is added along with chopped tomatoes, green chilies, and ginger-garlic paste. This mixture is cooked until the tomatoes are softened, and the spices are fragrant.

Then, the partially cooked rice is layered over the spiced tomato and onion mixture, and the fried goat meat is layered over the rice. Saffron, fried onions, and chopped coriander leaves are then sprinkled over the rice. The pot is then covered and cooked on low heat for around 20-30 minutes or until the rice is fully cooked and the flavors are fully absorbed.

Serving

Goat Fry Biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, with each region adding its own unique touch. In Andhra Pradesh, the biryani may be spicier with a blend of aromatic spices and the addition of fried goat meat, while in other regions, it may have a milder flavor. Some variations may also use different types of meat, such as chicken or lamb, instead of goat.

Conclusion

Goat Fry Biryani is a flavorful and aromatic dish that brings together the delicious flavors of fried goat meat, fragrant basmati rice, and aromatic spices. With its unique blend of spices and easy preparation, it is a great dish to try at home. Whether you prefer it spicy or mild, Goat Fry Biryani is sure to delight your taste buds and leave you feeling satisfied.

Goat Gongura Dum Biryani is a flavorful and aromatic biryani that originates from the Andhra Pradesh region of South India. It is made by cooking tender goat meat with a tangy and spicy Gongura (Sorrel) leaf paste and long-grain Basmati rice.

Preparation

To prepare goat Gongura dum biryani, first, the goat meat is marinated in a blend of spices, including chili powder, turmeric, coriander, cumin, and garam masala, along with some yogurt or lemon juice. The marinated meat is then slow-cooked until it is tender and flavorful.

In a separate pan, onions are sautéed in oil until they are golden brown. To this, a blend of spices, such as cinnamon, cardamom, cloves, and bay leaves, is added along with ginger-garlic paste, chopped tomatoes, and green chilies. This mixture is cooked until the tomatoes are softened, and the spices are fragrant.

Then, the Gongura (Sorrel) leaves are washed, chopped, and blended into a fine paste. The Gongura paste is added to the tomato mixture and cooked until the leaves are wilted and the flavors are fully absorbed.

The slow-cooked goat meat is then layered over the spiced tomato and Gongura leaf mixture, and the partially cooked rice is layered over the meat. Saffron, fried onions, and chopped coriander leaves are then sprinkled over the rice. The pot is then covered and cooked on low heat for around 20 minutes or until the rice is fully cooked and the flavors are fully absorbed.

Serving

Goat Gongura dum biryani is usually served hot and garnished with fried onions, chopped coriander leaves, and lemon wedges. It can be accompanied by raita, which is a side dish made from yogurt, cucumber, and spices. Other common sides include pickles, papadum, or a salad.

Variations

There are many variations of biryani, with each region adding its own unique touch. In Andhra Pradesh, the biryani may be spicier with a blend of aromatic spices and the addition of Gongura leaves, while in other regions, it may have a milder flavor. Some variations may also use different types of meat, such as chicken or lamb, instead of goat.

Conclusion

Goat Gongura dum biryani is a delicious and aromatic dish that brings together the flavors of tender goat meat, tangy Gongura (Sorrel) leaves, and long-grain Basmati rice. With its unique blend of spices and easy preparation, it is a great dish to try at home. Whether you prefer it spicy or mild, Goat Gongura dum biryani is sure to delight your taste buds and leave you feeling satisfied.