Dear friends,     I hope your new year is going well. Today I am here to share with you a different biryani recipe. This different modification of vegetarian biryani is made with kathal (jackfruit) and is nothing diminutive of delightful. And if you are a health-conscious eater, the kathal biryani can be a unique addition to your acquisition of healthy dishes.     I dedicate this dish to my beloved brother @royalmacro. He loves to eat this biryani a lot. I am also writing this biryani recipe for those who are vegetarian and wish to have biryani.              I always believe that Hyderabad always surprised all food lovers with creative and exotic culinary creations.                 Hyderabadi Kathal Biryani is much more than an explosion of the fragrance. It's a complete meal packed with nutrients, energy, and the decency of fascinating ingredients. Kathal is rich in diet...

  Hello friends,       I am here today for biryani lovers. Because today I am going to share with you "Hyderabadi Biryani" recipe. Before that let me tell you the story behind the dish. Some sources mention that it was made for the millitary from the time of Emperor Babur. Hyderabad's cuisine is a composite mix of many cultures and tastes. Mughal, British and local cuisine from the surrounding areas. The Nizami kitchens, especially that of "Nawab Mir Mahboob Ali Khan", Nizam VI brought out delectable delicacies. The master chef was called 'Khansaman'. The Flaknama Palace at Hyderabad has the largest dining table in the world. Hope you like the information. So let's start making "Hyderabadi Biryani". Ingredients:- 1. Basmati Rice- 2cups. 2. Mutton- 700g. 3. Biryani Masala- 1tsp. 4. Onion- 2 large(thinly sliced). 5. Coriander leaves- 5tbsp(finely chopped). 6. Mint leaves- 4tbsp(finely chopped). 7. Ghee- 5tbsp+3tbsp. 8. Saffron- 1/2tsp.(soaked...

  Hello friends,      Taday I again came to share with you another famous Mughlai Cuisin "Awadhi Dum Murg Biryani". Awadhi Biryani origin from Awadh, the present day 'Lucknow' in India and home to the Mughals who ruled India over 300years. The bawarchis (chefs) and rakabdars(gourmet cooks)of Awadh invented the dum style of cooking or the art of cooking or the art of cooking over a slow fire,which has become synonymous with Lucknow today. During the Mughal region, Awadh (now Lucknow) was the capital of their kingdom,which is now the Awadhi Biryani with its delicate flavors got its name. Hope you like the information 😊♥️ Ingredients:- 1. Basmati Rice- 2cups.(500g). For the chicken:- 1. Chicken- 750g(cut into 5-6pieces). 2. Onions- 4(finely sliced)+ 1more for brown fried onion. 3. Ginger- garlic paste- 4tbsp. 4. Green chilies-5-6(slit) or as per your choice. 5. Fresh coconut- 1/2cup. 6. Coriander leaves-1/2cup. 7. Mint leaves-1/4 cup. 8. Poppy seeds-1/2 cup(soaked in m...

image source : pixabay Hello readers,      Today I will share with you 'Mutton Gosht Biryani' recipe. Before giving you the method, would like to share you the story. The 'biryani' is a Persian word 'birian',which means 'Fried before cooking', this dish originated from Persia and was brought to India by Mughal. **'Gosht' refers to tender meat, this is a Persian word. Ingredients: 1. Mutton - 1.2 kg ( cut the pieces in 2 inch dice shape) 2. Potato -3 large size (peel and cut them into 2 pieces). 3. Vegetable oil- 100 ml 4. Clarified Butter(Ghee) -250 gm. 5. Rose water - 3 tsp. 6. Keora water -2 tsp. 7. Biryani Rice (Basmati rice) -1 kg. 8. Metha Attar -5-6 drops. 9. Mawa (khoya kheer)- 50 gm. 10. Food color -1 packet. 11. Aaloo bukhara (Plum) - 3-4 no. 12. Yogurt -3 tbs. 13. Cow milk -2 cups. 14. Boiled eggs - 4-5(peeled). 15. Wheat flour - 500 gm( make a dough with it). Spices: 1. Onion - 4 medium (sliced) 2...