Thinly slice the onions , apply salt , keep aside for 10 minutes, squeeze out the water completely and deep fry them in oil till golden brown in colour and crisp. Set these aside on a kitchen ...

"I've never made biryani, but I love to eat it," Abhishek says. "There's rice in it, fried onions, and cinnamon, spices that Hyderabad is famous for." We'd have picked the protein of choice first ...

About Hyderabadi Mirchi Ka Salan Recipe: Mirchi ka salan is a popular accompaniment that is served along with the Biryanis in many Indian restaurants and homes. In Urdu, salan is curry and mirchi ...

Fitr, indulge in the rich and aromatic flavors of Hyderabadi cuisine. From smoky Shikampuri Kebabs to the tender and spicy ...

This biryani chicken recipe is prepared in the Hyderabadi style, where the rice and chicken are prepared separately, and then ...

We may receive a commission on purchases made from links. Biryani is thought to have originated from Persian pilaf, which is both a rice dish and grain cooking method. Popularized during the 16th ...

The tip to a successful biryani is to soak the rice for a couple of hours and partly cook it, so that the steam from the curry just finishes cooking the rice with no extra water.

Biryani is one of the most aromatic and hearty dishes, though its preparation can feel lengthy and intimidating. To simplify, this quick version swaps lentils for peas, adding a personal touch while ...