About Me

Jeddah, Saudi Arabia
Powered by Blogger.
RSS

Order should be placed 3 days prior to the delivery date.

Orders once placed cannot be cancelled.

Order accepted only if placed for min 10 persons

Delicious Biryani prepared on order

Wednesday, February 27, 2013 |

Good news Jeddah Residents,



Cookery is not a science. It is an art; an art that requires instinct, skill, an eye for detail, an exquisite sensory perception and a relentless pursuit of perfection, rather than mere method or measurement. It is a skill that you acquire and hone in the hallowed kitchens of royal chefs for whom creating the perfect biryani is almost as sacred as religion.

For those who prefer to order in, at home or at work, we have come up with an innovative packaging idea to ensure that you can enjoy your biryani with the minimum of fuss biryani in a box. All you have to do is open the box, enjoy the delectable biryani and then dispose of it no more the hassles of having to make elaborate preparations to eat traditional biryani

We absolutely spoil you for choice with our exclusive ready-to-order menu with varying combination of meats, vegetables and traditional biryani for the discerning palate.

For Orders/Enquiry, Please call:

Mr.Irfan (0568650934)
Mr.Shameemurahiman

Menu





  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments1
Posted by Irfan

Biryani Song

Wednesday, February 27, 2013 |

Biryani Song from the Movie Hyderabad Nawabs

 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by Irfan

Biryani - A research

Wednesday, February 27, 2013 |


Hyderabadi biryani is traditionally a Biryani of Katche (Raw) Ghost (mutton) made with uncooked, marinated lamb (kacche gosht). Here uncooked and marinated mutton is cooked along with rice to get a playful of juices smeared from meat and filled with aroma. There is also a commonplace and another version called Pakki Biryani, where the meat is cooked with all the accompanying spices separately and later layered with para-boiled rice with the resultant gravy redolent of mace, ittr and kewra in a sealed handi (Claypot) with saffron and cardamom.

There are more than 26 varities of Biryanis in India. This delicacy has a vague history but today it remains a true Indian food. Some Pundits believe that Biriyani was originated in Iran (Persia) and it came to India by Mughals and Persian merchants. The Mughal imperial kitchen has influenced the style of cookery  in the Indian Subcontinent on the terms with Persian and Turkic cuisines of Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region (now partitioned between India and Pakistan).  Others believe that Biriyani came to Southern India through Arab travelers to Calicut. Based on the name and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia

Now we know that we can put anything in Biryani. Although, Mutton / chicken are most common meat used. In Kerala you will notice the fish / prawn Biryani along with Beef Biryani. It was further developed through the spice route and has a Yemeni/Irani flavor.  The use of Beef is also common place in places which are now in Pakistan. You may find rabbit Biryani and Dove Biryani inside Madurai and Turkey Biryani in Tamilnadu. For the record The Nizam of Hyderabad boasted of 49 varieties of Biryani made from quail, deer, hare etc.

Calcutta Biryanis include potatoes, along with chicken or Mutton. There is an interesting story to this story,evolved by Wajid Ali shah’ s (the last nawab of Awadh) chef who would put Potato to absorb the stocks and spiciness of meat .Due to recession the potato in Biryani was continued and later became the distinguishable ingredient of Calcutta Biryani.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by Irfan

Biryani Story

Wednesday, February 27, 2013 |

Biryani was introduced by the Mughal Emperors, as a complete food for their garrison on the move under hard conditions and the method of preparation was rather peculiar. The rice, meat & spices wrapped in leaves were put in a shallow pit dig for cooking and the pit was then covered with earth with a campfire lit over it. Thus the Biryani was cooked in its own juices under an indirect heat.
Made with basmati rice, succulent pieces of chicken or mutton, dry fruits & herbs, delicately flavoured with Saffron & Rose water. The Yakhni which is prepared overnight is placed with the rice in layers, within the handi, this mitti-ki-handi is sealed with atta, and then worked on slow fire in a clay oven which helps to retain the delicate flavour essential for a good Biryani. The handi is easy to carry and stays hot for three hours.



  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by Irfan
Subscribe to: Posts (Atom)