The heavenly taste of the Biryani can be easily attributed to the wonderful spices that form a vital part. It is the spices that make the biryani such a popular option at homes, offices and parties and hence they need to be sourced sensibly and the right quantities have to be added to the mix of rice and meat. While most of the spices are used in powdered form, spices like bay leaf, cloves etc. are often used in whole during making of the biryani.

Chefs ensure that all the spices used in the biryani preparation are fresh and of good quality, which is why the vendor or source is a reliable one. If you miss this step, the aroma of the biryani will go for a toss since stale spices can ruin a completely perfect biryani. World over, Indian spices are known for their freshness and quality and this is primarily because Indians have perfected the art of cultivating and storing spices.

The list of spices is unending with cloves, cardamom, nutmeg, star spice, bay leaves, black pepper, cardamom, coriander and cumin leading the way when it comes to bringing glory to a biryani. There are many chefs who swear by whole spices instead of powdered ones, while some recommend coarse ground spices if not the whole ones to retain the flavor and taste. The choice is entirely a personal one, dominated by past experiences.

Fun, Enjoyment and Biryani

Holi is a fun-filled event that has colour, lots of music and water as its primary elements. It announces the end of winter and the arrival of spring, where farming community thanks Mother Nature for a good harvest. People from all walks of life, irrespective of religion and social standing, come together on this day and enjoy themselves. The spirit of brotherhood and bonhomie is quite evident and this has been highlighted in many a Bollywood film over the years. The entire family partakes in the celebrities with friends and neighbors joining in for food. Biryanis, especially the non-veg variety finds a special place this day, due to the gastronomical delight that it is, filling the stomach and adding to the celebrations of the day.

Various apps on the smartphone make it easy to order while on the go and one doesn’t have to focus on preparing food at home, thus having time to join in the fun of Holi. There are many varieties one can choose from and that includes chicken tandoori biryani, hyderabadi biryani, paneer biryani, egg biryani, chicken tikka biryani and many more. So go ahead and celebrate Holi with family and friends and treat them to an indulgent lunch of lip-smacking biryani and tall glasses of cold bhang to end the day on high.

Bamboo Biryani:

Have you heard about biryani cooked inside a bamboo stalk? Yes, you read it right. All the ingredients of the biryani including the long-grained rice, spices and meat are stuffed inside the hollo bamboo and cooked to create a unique tasting biryani. This biryani will connect you to nature as it is cooked inside the bamboo, without using metal utensils. Make sure you make some fresh raita to go along with it to further enhance the taste.

Riceless Chicken Biryani:

This is one biryani recipe that you would have rarely heard about. In this the traditional chicken biryani has been given a brilliant twist to create a healthy yet mouth-watering dish everyone would love to eat and savour. The authentic North Indian dish has rice as a primary ingredient which has been replaced with vermicelli. Spices like chilli powder, cloves, cardamom and Malabar peppercorn have been added to give it a unique taste. Your guests will surely ask for a second helping so make sure you make enough to satisfy their demands.

Chicken Quinoa Biryani:

Want to know how to make tasty yet healthier biryani without using rice? Try the Chicken Quinoa Biryani that eliminates rice from the equation and replaces it with Quinoa, the wonder grain. It is bound to give you a feeling of being full since it is rich in fiber and works wonder for those who are on to a healthy diet plan. Don’t forget to add yogurt to the biryani after the chicken has been cooked and before tossing in quinoa. Serve with Raita.

Mutton Goli Biryani:

This another unique biryani that is full of wonderful flavours and aroma to tickle your taste buds. It needs minced mutton to create delicious meatballs which are later used to layer the biryani with. These yummy meat balls are fried and kept aside while the rest of the biryani is cooked separately. The biryani is then sprinkled with saffron-flavored milk to give a truly distinctive taste.

Scheherazade Biryani:

This is a traditional Iranian style biryani that is made with fish, fried onions, raisins, cashews and rose water for that amazing essence. The fish is marinated prior to starting with the biryani to ensure the spices are well merged into it.

We are sure that these mouthwatering dishes now inspire you to try different varieties the next time you opt for Biryani Online delivery.

Through this blog, we shall understand how to keep this key biryani ingredient in perfect condition so that the final product is a burst of taste and flavors.

The preparation of biryani is slow and deliberate and since the biryani is kept over low flame for long hours, it is necessary to procure pieces of meat that are holding on to the bone so it doesn’t dry out during the “Dum” process. Make sure the meat pieces aren’t too large in size, or they could remain uncooked, especially when Mutton is concerned.

• Recommended pieces for Chicken biryani: Thigh pieces while the bone is still in or= drumsticks are suggested.
• Recommended pieces for Mutton Biryani: Goat meat from the shoulder, since the meat from this part of the body is tender and succulent.

People also like boneless biryanis as an option but the taste and the flavor do not quite match up to the original for some reason. For those who want to get there mutton right, here are a few basic tips to do so:

• Slicing has to be right: In order to get tender and truly soft meat slices, it is necessary to know the direction of muscle fibers so you can cut across it, not with it, or the meat will become chewy. When you want the meat to marinate well, make sure you cut it in this method as it will help in breaking up tough proteins, thus helping the margination process and absorption of marinades.
• Marinating is the key: In order to tenderize the meat properly, a minimum of 2-3 hours of soaking in curd or papaya paste is necessary, or if you have time on hand, you can even double the duration. The solid fibers of meat can be broken down using a combination of curd, buttermilk, papaya, acidic fruits like kiwi and lemon, and sprinkle them with salt and pepper. Marinating makes the meat soft and tender but adds moisture to it, thus making it juicy.
• Salt the meat properly: You can choose to salt the mutton for an hour or two, if margination is too elaborate a process for you. This helps in breaking the muscle fibers without much of a hassle. One only needs to wash off the excess salt and begin cooking.

So go ahead, slow cook the meat over a slow flame and soften it so your biryani receives rave reviews from guests and family members alike.

Traditional Dum Biryani-The perfect combination of taste and health

During the times of the Mughals, our favourite dum biryani was slow cooked over coal stoves, mostly in sealed metal or earthenware vessels, thus ensuring it was steam that cooked the ingredients in it. With time however, the true art of Biryani making has disappeared and one can rarely find chefs who can create a Biryani in its traditional form.
If you possess the knowledge and patience to cook biryani in your own kitchen, you could be one of the few who can actually manage to do this. If not, it is a great idea to opt for Biryani Online delivery from an authentic takeaway like Nusta Kitchen, who go the traditional way and conjure some gastronomical delights in the form of biryanis. There isn’t anything better than a steaming plate of mouthwatering biryani to settle down on a winter night but the entire exercise will be fruitful if the chef-in-command follows a few must- do things during the cooking process:
 It is mandatory to sauté and marinate the meat well, before it is put in.
 While making mutton biryani, the meat has to be tender and lean or the final product will turn out to be a disaster.
 The use of oil is critical to the taste but make sure the quantity is just right.
 Spices have to be fresh since they tend to lose their original taste if they have been stored for long time periods. After all, the biryani’s flavor depends a lot on the quality
(and quantity) of spices and its freshness too.
 Biryani Rice has to be cooked separately but before that soaking it for some time is important.
 Authentic Dum biryani has to be cooked in a Handi over coals preferably to give it the right flavor.
 Layering is an important part of the process so make sure that is carried out before cooking all of the ingredients over slow flame.

Biryani Ingredients that are bound to keep you warm and toasty Chicken: Chicken is full of proteins and a warm dish of chicken biryani proves to the perfect dinner during winter, especially after you are back from a long and tiring day at work.

Ghee: Biryani needs a lot of ghee, which does wonders to your digestion and is great for eyesight too. So go ahead and eat spoonful’s of yummy biryani with desi ghee

Cloves: Known to have a lot of medicinal benefits, apart from the unique taste, cloves are a necessary ingredient of any traditional biryani. The warmth that cloves impart to the biryani is exceptional.

Cinnamon: You simply cannot stop yourself from grabbing a second helping when you are served a chicken dum biryani and this could send your digestion for a toss. Fortunately, spices like cinnamon help regulate the digestion process apart from adding a unique flavor to it.

Oil: Many chefs are known to use olive oil or rice bran oil to give the biryani a healthy touch. Oil is blessed with many anti-bacterial properties and hence works to fight germs and keeps bones and joints in good condition too.

Need we say more? We can already see you reach out for your phone and order this delicious dish for your family.

• Ensure that the ingredients of the biryani are absolutely top-notch since what you put in it can make or break the entire experience. Since rice forms the largest quantity, it is critical to choose and use the best quality rice, preferably basmati. Remember, the rice will impart the right kind of flavor, taste and texture to the biryani so make a good, informed decision. Since basmati rice grains are long and slender and become fluffy after they are cooked, they are automatically the first choice for authentic biryanis the world over.

• It is necessary to soak the chosen rice for at least half an hour before cooking it or you could have a sticky and lumpy biryani at the end of your effort. When rice is soaked, the grains are softened which allows it to absorb the water during cooking.

• While the rice is being boiled, make sure you have added all the spices as whole like cloves, cardamom etc. to infuse the wonderful aroma. Adding some homemade desi ghee to the base of the vessel (preferably a heavy-bottomed one) before adding the rice is a good idea. The rice should be carefully sautéed for about five minutes, before adding the meat to it and allowing it to cook over a slow fire.

• The meat should be marinated for at least 3-4 hours to make it juicy and succulent. When partially cooked rice is put into the vessel, it will further get cooked along with the meat and therefore overcooking of the meat is also avoided.

• Two common mistakes that can ruin all your efforts of making the biryani, overcooking and undercooking. The quality of rice and the kind of meat you use will determine how much time you need to cook it.

• Garnishing is important while serving the biryani to your guests. Caramelized onions, sautéed cashews, tiny slivers of almonds and fresh coriander make wonderful garnishing elements you can use.

Biryanis need to be created with lots of love, care and tons of patience, especially while it is being cooked. The end result has to reflect in the taste and aroma the biryani will emanate. If the above process seems tough and you do not possess enough patience, it is best to Order Biryani Online and relax in the company of family and friends.

Food waste may not affect us directly, but in the long run can have a negative effect on our overall wellbeing. On a weekend when you order biryani online, have a good time with family and friends and throw away the remaining food, you are not merely wasting money but are also contributing to the production of methane gas. This is the second most common greenhouse gas that contributes to climate change. Imagine the loss of water that happens due to this (it is pegged at 24% of all water that is used for agriculture.)

However, all is not lost as you can use the following tips to help reverse the situation and give your bit towards food wastage:

Buy only as much you need

The need of the hour is to shop smart. Shopping in bulk leads to higher wastage although it is convenient for the buyer. Make short but frequent trips to the convenience store. Use up all the food that you have bought during the earlier visit before you make another trip. You can reduce food wastage by curbing impulsive buying and this can be
done by making a list of food items you genuinely need.

Stop being a perfectionist

While visiting the vegetable vendor or the local supermarket, we tend to choose for perfect-looking fruits and vegetables. Do you know this leads to food wastage too? The not-so-good looking ones have similar nutritional values too but get passed on for the better-looking produce. The wholesale vendors reject these while buying it from the farmer and thus this adds to food wastage. Choosing the slightly imperfect food items will help in reducing this colossal waste.

Take stock of your Fridge

Although a well-stocked fridge is a great sight, overstocking of food can also lead to food wastage. Food can get spoiled if it isn’t in your line of vision or if it is kept in non-transparent containers where you cannot see what is stored. Use the First In, First Out, method to ensure all the food stocked in the fridge is consumed before restocking. In case you buy a repeat item, make sure the old one is kept before the new one.

So the next time you decide to get your favorite Biryani Online delivery, make sure there is no wastage, especially now that you know that so much is at stake, including our future generations.

Cochin

Mutton and Chicken biryanis are quite common irrespective of state boundaries, but Kerala’s prawn and fish biryani is its very own. The northern region of Kerala, Malabar, is famous for its biryani. But Cochin is home too for its seafood and if you know where to look, you can tickle your taste buds here too. Places like Kadaloram (Abad Palace), Kayeekas and Kayees are synonymous with biryani and boast of top-notch taste that is bound to tickle your taste buds.

Hyderabad

One simply cannot separate the biryani from Hyderabad as every single tourist and local would have definitely tried out this eclectic dish at least once in their lifetimes. The kacchi gosht biryani that is served at Hyderabad House is a favourite amongst the tech crowd and is famous for its perfect taste and impeccable quality. However no biryani lover can ever skip having the world-famous Paradise chicken and mutton biryani, that has been serving its
patrons since 1953 and still ranks as the top-ranking biryani across continents.

Kolkata

Biryani first made its appearance in Kolkata about 150 years ago when Nawab Wajid Ali Shah came and settled here along with his entourage. The traditional biryani was infused with potatoes by those who couldn’t afford meat always. Years later, Kolkata boasts of many places that serve truly delectable biryanis as loyal patrons swear by its quality and unbeatable taste. Rehmania on Park Street, Shiraz Golden Restaurant next door, Alia in Chandni Chowk and Royal at Rabindra Sarani are a few places that locals and tourists cannot miss if biryani is on their minds.

Lucknow

Legend says that during the construction of Bada Imambara, Nawab Asad-ud-Daulah fed the ocal labourers with a delicious mix of meat, rice and spices which was cooked in huge cauldrons over coal fires. The taste was so good that over time, the biryani found its way into the royal kitchen too and subsequently into the hearts of the royal families. The small, non-descript shops in Aminabad and Chowk are not huge on ambience but the authentic taste of Lucknowi Biryani can be found here. Age-old restaurants like Sakhawat in Hazratganj, Tunday in Aminabad and Nazirabad (also known for its galawat ke kabab, Idris Biryani Corner, Lalla ki Biryani and Haji Rahim are some of the must-visit places every biryani lover must visit.

Mumbai

This is an unlikely city to boast of authentic biryani, given the pot-pourri of cosmopolitan culture it is home to. While biryani is available across the island city, South-Central Mumbai is the place to be if biryani in on your menu. You can also search for order biryani online near me in case you plan to eat in the comfort of your own home. Mohammed Ali Road has a large number of restaurants that serve delicious biryanis though they may not boast of posh ambience but they are simply unbeatable for the tasty fare they serve. Noorani at Haj Ali, Lucky at Bandra and Olympia Coffee House at Colaba should be on your list of biryani – centric eating houses for sure.

Shawarma- A truly culinary delight

These juicy rolls have become an ideal snack (and dinner) for youngsters and the adults alike, who are flocking to places that serve Shawarma. It is a showstopper for sure and why not? Imagine juicy meat being grilled slowly across a vertically-rotating rotisserie and it being spread across pita bread or Khaboos along with a mouth-watering garnishing of various condiments! It is enough enticement for a die-hard foodie to queue up at the nearest Shawarma QSR and dive into its sensational taste.

Where did Shawarma originate from?

The region across the Middle East and the Mediterranean is known as the originator of this popular delicacy. With time however, the dish found its way into other parts of the world and also adapted to the local cuisine but the basic structure remained the same. The word “Shawarma” is said to have originated from “Cevirme” which is a Turkish word and is used to describe the turning process which cooks the meat.

How is Shawarma made?

Shawarma is essentially a meat preparation consisting of either chicken, lamb, turkey, veal or mixed meats. However in India, chicken and lamb are the preferred choice for most foodies and thus widely available. The meats are mounted on a rotating vertical spit and roasted for hours, using gas or electric heat.. Before serving, the meat is chipped or shaved off, using an electric knife or a tiny circular saw and then it is either served in a plate or laid out on a pita bread as a wrap.  

After the Shawarma is placed on a pita, it is garnished and dressed. It is accompanied by garlic mayonnaise or a hot chilli sauce, depending on your choice. Across the rest of the world, a variety of vegetables like tomatoes, cucumbers and cabbage are served along with the Shawarma. However, in India, a combination of cabbage and onion, in tiny shreds is preferred.