There is a long history of biryani. And am not gonna talk about that really, you can just Google it ;) Biryani has always been my favourite. The recipe and preparation of biryani differs from state to state, region to region, differing widely in taste and the manner in which they are served. There is Hyderabadi Biryani, Malabar Biryani from Kerala, Lucknow Dum Biryani, Sindhi Biryani, Dindigul Biryani, Bombay Biryani etc etc…..Each has its unique flavour and taste.
I am little too embarrassed to say this ;) My dad has a lot of Muslim friends and I love going to their family weddings with my dad “only” for the Wedding Biryani that they serve. I hope none of my dad’s friends read my blog post :p So anyway coming back to biryani…I was born and bought up in Chennai and I grew up eating this style of biryani, “The Bhai Biryani”. The taste, aroma and texture is absolutely fantastic. I have been hunting for an authentic recipe of this Bhai Biryani for a long time. After browsing lot of recipes and gathering lot of tips from our Muslim friends, I was determined to try it out. After making small adjustments to my mom’s original biryani recipe and method, we decided to cook it this weekend. And the verdict? Aromatic and flavourful. BUT the biryani cooked by the cooks over wood fire and charcoal is unbeatable.
So this is how its done in our hometown and to me its the best :)