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Articles: Recipes | | Hyderabadi Chicken Biriyani | |
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| Baaga raasaavu, naaku chaala saarlu cheppavu, kaani eppudu thinipisthaavu Raji :):):) ???
Posted by: Mr. Kalyan Chakravarthy At: 21, Dec 2004 6:59:04 PM IST
Mint & saffron are dominating flavors. These two are rarely used for biryani.
The second part of the cooking needs some sort of isolation from the direct flame and simultaneously requires a uniform heat for the dish end bottom. Copper bottoms generally serve the purpose otherwise use some frying pan to avoid direct flame and or heat. Hot plates are also recommended.
Basically this is Pakistani style.
Posted by: Mr. M Kumar N At: 19, Dec 2004 7:45:06 PM IST
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