Biryani was introduced to India by Persian travelers. The concept of cooking rice and meat/vegetables together caught on very fast in India. Complex techniques made simple with different regions adapting them in different ways.
From the Nizams of Hyderabad to the Nawabs of Lucknow, different parts of the country started developing different recipes for the mighty biryani.
The Kachchi Biryani and Pakki Biryani were the two main styles of cooking this all time favorite. Kachchi Biryani, also known as the Dum Biryani, combines marinated meat with half boiled rice and cooks the two together in their own juices in a sealed container (dum).
The Pakki Biryani style of cooking combines precooked rice with meat/vegetables. This style is also known as the Awadhi cooking technique.
Kachchi or Pakki, biryani is enjoyed with gravy or curd (natural yogurt). The yogurt helps calm the spices and also helps in digression.
Come to Taj Tandoori to enjoy this flavorsome aromatic dish. Enjoy it with some great music and décor.