June 28th, 2018 by Dosa Hut in Recipe
Along with the spices and unique ingredients, Indian cuisine is also known for its wide usage of rice. Indian cuisine has a variety of rice-based preparations which are known for their rich taste and interesting flavours. One of the most loved rice dishes is biryani. Biryani, apart from being famous, is also known for its history. This particular delicacy made a mark on the Indian front during the Mughal era. These days there are several kinds of biryanis available. Drifting away from the traditional biryani, people these days are opting for newer kinds of biryanis. You can try biryani in Melbourne too. Here are some biryani varieties you must binge on.
Commonly, a Dum biryani is made with a mix of meat and vegetables but there is also a vegetarian version of the same. Dum biryani is a popular combination of rice, vegetables and spices cooked in a unique manner. This particular rice preparation is famous for its cooking style. Dum biryani is cooked in a heavy bottom vessel and is baked by sealing the ingredients. Dum biryani has a lip-smacking aroma which is not present in any other rice dish. Best eaten with curd or raita, dum biryani is unmissable by all means.
Chicken 65 biryani
There is nothing better than the combination of biryani and chicken. Chicken 65 biryani is the newest variety of biryani which includes chicken in its preparation. Chicken 65 is basically spicy chunks of chicken fried with spices and a few vegetables. These delicious chunks are then added to the dum biryani which enhances the taste of the whole dish. All in all, it is a perfect dish for chicken and rice lovers.
Hyderabadi Goat Dum biryani
A perfect Hyderabadi biryani is filled with rich ingredients and spices. Hyderabadi Goat Dum Biryani consists of a typical and aromatic dum biryani coupled with mutton. The meat is marinated with spices and is then cooked with the biryani. Hyderabadi Goat Dum Biryani is best eaten with raita.
Try out amazing biryani in Melbourne in Dosa Hut.
by Dosa Hut on June 28th, 2018 - Reply