View allAll Photos Tagged MuttonBiryani
EXPLORE # 455 Jan 11, 2008
© RajRem Photography, 2008. All rights reserved.
This shot was taken on my last trip to India. For the best functions and family feasts, in India and I believe also in Pakistan their best and very famous disc is Biryani, serve hot with a salad and raita (yogurt sauce). When they have to serve thousand’s of peoples outside in the ground or in a huge hall , they use the traditional cooking methods using big copper utensils called Degh, using fire wood as fuel with perfect and balanced ingredients, are the specialty of the preparation which gives an unforgettable taste to the Guests. In this picture 4 Deghs were line up to feed about 500 peoples. Of course they have to hire a professional cook to prepare the food in a Degh
The Story of Biryani: How This Exotic Dish Came, Saw and Conquered India!
Sanchari Pal July 6, 2016
Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours.
So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.
Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.
One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.
Another legend has it that the dish was brought to the southern Malabar coast of India by Arab traders who were frequent visitors there. There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.
It is said that Mumtaz once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! At the time, rice was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire.
The Nizams of Hyderabad and Nawabs of Lucknow were also famous for their appreciation of the subtle nuances of biryani. Their chefs were renowned the world over for their signature dishes. These rulers too were responsible for popularising their versions of the biryani – and mouth watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in different parts of the country.
The perfect biryani calls for meticulously measured ingredients and a practised technique. Traditionally , the dum pukht method (slow breathing oven in Persian) was used to make biryani. In this method, the ingredients are loaded in a pot and slow cooked over charcoal, sometimes from the top also, to allow the dum or steam to works its magic. The pot, sealed around the edges with dough, allows the steaming meat to tenderise in its own juices while flavouring the rice.
Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. Meat or chicken is often the main ingredient, though in some coastal varieties, fish, prawns, and crabs are also used. Use of rose water, sweet edible ittar and kewra water in biryani is also common, a practice prevalent since the medieval era.
In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani.
The evolution of biryani spans many centuries, many cultures, many ingredients and many cooking styles. From an army dish to a dish fit for royalty, the biryani today is a pan-India culinary favourite. Its many varieties reflect the local tastes, traditions and gastronomic histories of their regions of evolution.
Presenting ‘Parsi Bhonu’ a 4 course meal which allows you to taste all the dishes that one would get at a typical parsi lagan (wedding) from Jimmy Boy (One of the finest restaurants for Parsi food in Mumbai) as 15th in the series documenting the best & the most popular 100 food of my city 'Mumbai' be it from Restaurants, Stalls or Street | Humayunn Peerzaada for Humayunn FoodOgraphy
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"bhonu" allows you to eat on the typical banana leaves like one would get at a wedding. You could also ask for a plate if thats what you prefer. It starts with parsi styled thin rotis with the well known carrot pickle and crispy wafers called sarias.
You then get a choice for each of the 4 course meals. First is the choice of fish - either "patra ni machi" which is wrapped in a leaf with green chutney or my personal favorite "saas ni machi" which is basically fish in an excellent white sauce which I assure you, you wont get anywhere else.
The 2nd course offers you a choice of Chicken - "Chicken farchas" which is the Parsi version of the fried chicken, or "sali margi" which is a tender chicken in gravy with crispy potatoes that go brilliantly with it.
The 3rd course is the jewel of any Parsi cuisine, the dhansak daal with biryani (chicken or mutton or vegetarian) without which no true Parsi meal is complete.
Finally for dessert, you can choose between the "lagan nu custard" which is a baked custard or the ever popular kulfi ice cream.
The basic concept of Mutton Biryani is that the curry and the rice are finally brought together and layered, resulting in a dish with contrasting flavors of flavored rice (which is to be cooked separately with spices) and intensely flavored sauce and halal-cutmeat or vegetables.
Two days ago we had potluck at my work place. Tuned the resistance power to -2 and entered the pantry.
Also opportunity for me to test my new lens Pentax DA 16-45/f4 ED AL.
Suggested view large
Dinner of parwal ki bhaji (wax gourd), paneer butter masala, Gongura chicken (Andhra style chicken, whatever this meant), lasooni dal tadka (lentil with mustard and cumin), mutton biryani, turai tamatar (ridge gourd in tomato sauce) and khumb palak (mushroom shag) with raita
Dinner of samak travelse (fish in tahini sauce), murgh ka mukul (chicken marinated in ginger, garlic and yogurt), bhindi peanut curry (lady fingers fried with peanuts), dungar dal (mixed lentils), palak dal (split peas), mutton biryani, along with a plate of vegetables from salad station, chat station and grilled vegetable station to make a kind of side dish/salad.
Clay pot full of seasoned Rice and chunky pieces of lamb, accompanied with some crispy papadams. Delicately spiced and full of flavors, cooked by a Filipino lady which shows how the multi ethnic diversity abounds in this great food mecca. Priced around USD $2. First night's food adventure took us to this spot in the world heritage area of Georgetown, Penang. Red Garden has been visited by many food celebrities (rewatch the T.Bourdain Penang episode to get a better feel). Open air seating and provided live music entertainment with covers of American country music which seems to get audience members singing along. Popular with locals and tourist alike the scene here was great. Highly recommended. (via Foodspotting)
Dinner of mutton biryani, carrot beans poriyas (vegetables with coconut, mustard and curry leaves), dahi bhindi (okra in yogurt gravy), panchmel (five types of lentils), black pepper fish dry and braised latchow beans along with raita
Singapore Zam Zam Restaurant (“Specialise in preparing traditional, authentic Halal Indian Cuisines”) 697, 699 North Bridge Road, 6298-7011, 8 AM ~ 11 PM
Im making an update on my recommendation on Pakistani food in Atlanta. Its always Luqma at No. 1 but Im adding Bismillah Cafe to the list if
1) You want to eat THE best and real Biryani (Mutton) in town
2) You want to eat some of the best Samosas in town
3) You want take out OR
4) You don't need the seating environment Luqma has
5) You are coming to my house and you want to bring a gift of your kindness (don't bother coming in otherwise)
6) You are sophisticated enough to deal with a smaller menu
7) You dont wear three piece suits and ball gowns to dinner
9) 8 is a secret
This place is now at the top of my list - its really good. For Real.
Bababites is your Non-Veggie heaven, for its awesome & tasty food with attitude bringing paradise on your palate with the taste of India, Pakistan, and China is brought together to create a perfect restaurant, enjoying the food without borders, Foodies are most welcome to Bababites because our menu blends of traditional and modern fast food, where you can hardly miss any menu from the subcontinent.
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Amiran Biryani & Kebab is a Best Veg/Non-Veg Biryani Restaurant which provides which provides Biryani In Chandigarh, Mohali with gravy, raita, papad, salad and provides many other tasty dishes.
ABK is especially renowned for their Kutchi and Pukki Biryani, though they also serve Galouti Kebabs, Kormas, Veg Items such as Kadhai Paneer, Paneer Tikka, Fish Tikka, Mutton Biryani, Tandoori Fish Tikka, BBQ Fish Tikka, Veg Biryani, Hyderabadi/Lucknowi Veg Biryani, Kebabs, Chicken Kebabs, Dahi Kebab and Phirni and much more.
amiranbiryani.com/product/amiran-mutton-biryanigravyraita...
Get Best Biryani In Chandigarh, Mohali. Amiran Biryani & Kebab provides many types of Biryani like Chicken Biryani, Mutton Biryani, Veg Biryani, Hyderabadi Biryani, Kolkata Biryani, Dum Egg Biryani and also provides Chicken Korma, Kadhai Paneer, Chicken/Mutton Kebab, Veg Kebabs, Tandoori Chicken, BBQ Chicken, Sweet Dishes like Phirni & much more.
Amiran Biryani And Kebab is a Best Biryani Restaurant which provides Best Biryani In Chandigarh, Mohali. We also provides many types of biryani such as kolkata biryani, sindhi biryani, lucknawi biryani, hyderabadi mutton biryani with gravy, raita, papd, salad and many other types of biryanis with delicious taste.
amiranbiryani.com/product/dum-mutton-biryanigravyraitapap...
Bababites is your Non-Veggie heaven, for its awesome & tasty food with attitude bringing paradise on your palate with the taste of India, Pakistan, and China is brought together to create a perfect restaurant, enjoying the food without borders, Foodies are most welcome to Bababites because our menu blends of traditional and modern fast food, where you can hardly miss any menu from the subcontinent.
BABABITES known for good taste of food, whether its chicken, mutton and beef, you would love to eat authentic taste with superior flavours for mouth-watering, magnificent food which gives good energy and iron to body keeping you fit.
Are you in a meaty chewy kind of mood or prefering something more sublime yet flavorful and juicy ?
Also, if temptation gets the best of you while solving the math, then order from Jannath
Order on: jannathbiryani.in/
Order now at 9840724068/ 7358059579
Visit us: Old No.6, New. No.4, Lakshmi Colony,
Gopathi Narayanaswami Chetty Rd, behind Jain Temple,
T. Nagar, Chennai, Tamil Nadu 600017
Amiran Biryani & Kebab is a best non veg biryani food restaurant in Mohali which provides tasty mutton biryani, chicken biryani, hyderabadi mutton biryani, kolkata mutton biryani and much more.
Get Best Biryani from Amiran Biryani And Kebab. ABK is a best Biryani Restaurant In Punjab which provides biryani like dum chicken biryani, dum mutton biryani, dum egg biryani and much more.
Amiran Biryani and Kebab provides tasty Biryani In Mohali and provides many types of biryani such as hyderabadi biryani, kolkata biryani, lucknowi biryani, veg biryani, mutton biryani, chicken biryani, egg biryani and much more.
Mutton Biryani In Mohali, Chandigarh- Get best Dum Mutton Biryani from Amiran Biryani And Kebab food restaurant in Mohali with delicious taste. At ABK, we offer authentic traditional Indian food. By using the best ingredients and original recipes, we cook each dish to perfection.
Contact us at: 7508635424, 7508635426, 0172-5026027