Every time I think of Hyderabad, I do not think of its rich culture, its Nawabs or even its more modern day form of a fast growing information technology hub. All I can think of is biryani. I was quite young, not sure how young when I had my taste of Hyderabadi Biryani. And I have been hooked onto biryani since then. Slow cooking with rich ingredients, richer flavors and an even richer history is how I see a biryani. What started a camping food for warring armies, received devotion in the kitchens of awadhi and hyderabadi princes to become what we know of today’sbiryani. Make no mistake. Cooking a biryani is a slow, tedious process. But the end result is hugely satisfying.
Posts Tagged rice
Vegitable Biryani
Veg Biryani & Paneer Tikka
This was the first food photograph I had clicked.
We were in Pune. I wanted to cook something different for my husband. This is how it turned out. Yummy. Right?
A veg biryani with paneer tikkas and salad. It didn’t take a lot of time to cook and my husband loved it.
Here is the recipe for veg biryani.
Masale Bhat
Janaseva Bhojanalay is among the oldest restaurants in Pune. It serves a typically delicious maharashtrian thali. A maharashtrian thali has as many as 15 different foods like thalipith, usal, suki bhaji, rassa bhaji, amati, koshimbir, chutney, varan-bhat and many more. My most favorite is the masale bhat.
