Chicken Biryani
Layered basmati and marinated chicken sealed and steamed together, so the rice takes on saffron, fried onion and yoghurt-spiced juices.
Origin & history
Biryani arrived in South Asia through Persian and Timurid court cooking, where 'birian' meant rice fried before cooking. The Hyderabadi kachchi style — raw marinated meat and par-cooked rice layered and sealed with dough — developed in the Nizam's kitchens. Regional versions differ sharply: Lucknowi biryani is milder, Kolkata's adds potato, and all are built on aged basmati.
Ingredients
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Marinade
Rice
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