Welcome to the delicious world of Raju Gari Kodi Pulao! This dish, which means “King’s Chicken Pulao,” hails from the royal kitchens of Andhra Pradesh. It’s a wonderful mix of tender chicken, fragrant basmati rice, and a blend of spices that creates a flavor explosion. What makes this pulao special? It’s all cooked in one pot! The rice soaks up all the rich flavors from the chicken and spices. Unlike biryani, where you layer everything, this dish blends everything together for a comforting, satisfying meal. Whether you’re hosting a family gathering or just cooking for yourself, this recipe is bound…
Author: Mehta
Dindigul Thalappakatti Biryani is a famous dish from Dindigul, a small town in Tamil Nadu, India. This biryani stands out for its rich flavor, thanks to Seeraga Samba rice, a short-grain rice that absorbs spices beautifully. It became popular in 1957 when Nagasamy Naidu opened his restaurant “Anandha Vilas,” later known as the iconic “Thalappakatti.” The name “Thalappakatti” refers to the traditional turban he wore, which is now a symbol of his biryani. This recipe combines aromatic spices, tender chicken, and creamy coconut milk to create a delicious one-pot meal. Let’s get started on making this classic dish! Recipe Overview…
Donne Chicken Biryani is a dish that every food lover in Karnataka swears by. It’s got history, character, and flavors that hit all the right notes. Named after the traditional donne—biodegradable containers made from dried palm leaves—this biryani is a true gem of Bengaluru’s military hotel tradition. What makes this biryani stand out? The use of short-grain seeraga samba rice, a minty-fresh green masala, and no saffron or rose water. The result? A dish that’s light yet loaded with flavor. If you’ve never tried making this at home, don’t worry. I’ll walk you through it step-by-step. Ready? Let’s get cooking!…
Imagine this: creamy, buttery chicken layered with fragrant, spiced rice. That’s Butter Chicken Biryani for you—a delicious mashup of two Indian classics. Butter Chicken, invented in Delhi’s famous Moti Mahal restaurant during the 1950s, started as an ingenious way to use leftover tandoori chicken. Over time, its creamy tomato-based sauce became a crowd-pleaser worldwide. And when you pair it with the magic of biryani? Pure culinary bliss. This recipe takes traditional techniques and simplifies them for home kitchens. The result? A dish that’s rich, comforting, and packed with flavor. Recipe Snapshot What you’ll need: Time-Saving Tip: Ingredients For the Chicken…
Let’s talk about Afghani Chicken Biryani—a dish packed with flavor, warmth, and history. It’s mildly spiced, loaded with tender chicken, fragrant rice, and just the right touch of sweetness from nuts and saffron. Think of it as a love child of Afghan and Indian cooking. Perfect for special gatherings or even a cozy weeknight dinner. What makes it special? The layers. Chicken cooked in a rich, spiced marinade. Rice that’s fragrant with warming spices. And fried onions (birista) that add crunch and sweetness. Ready to bring a little Afghan magic to your kitchen? Let’s get started. Quick Summary What You’ll…
Andhra Chicken Biryani is not just food—it’s a celebration. Packed with bold, spicy flavors, this dish hails from Andhra Pradesh, a southern Indian state that loves its fiery cuisine. Imagine tender chicken marinated in spices, layered with aromatic basmati rice, and cooked to perfection. That’s Andhra Chicken Biryani for you. It’s more than just a recipe. It’s history on a plate. Biryani’s roots can be traced back to Persian influences brought to India by the Mughals. Over the years, every region added its own twist. Andhra’s version? Big on spice, simple ingredients, and packed with flavor. This recipe uses traditional…
Let’s talk about Vijayawada Chicken Biryani. It’s not just food—it’s a flavorful journey to the heart of Andhra Pradesh. This dish combines the Mughal way of cooking with Andhra’s legendary spices. The result? A biryani that’s rich in aroma, bold in flavor, and full of tradition. It’s spicy, comforting, and perfect for sharing. Whether it’s a festival or just a family dinner, this biryani brings people together. Ready to try it? Let me walk you through a step-by-step recipe to make it at home—no matter your cooking experience. Why You’ll Love This Biryani And the best part? It’s surprisingly straightforward—with…
Love biryani? How about crispy, spicy Chicken 65? Now imagine combining the two into one heavenly dish. That’s Chicken 65 Biryani—a mix of bold South Indian flavors and the rich, aromatic layers of biryani. Perfect for a family dinner, festive celebration, or just when you feel like treating yourself. Fun fact: Chicken 65 first got its name back in the 1960s at Chennai’s legendary Buhari Hotel. Over the years, it’s inspired endless twists—this biryani being one of the best. Ready to give it a shot? Let’s get cooking! Quick Recipe Snapshot What You’ll Need Pro Tip: Want to simplify life?…
Let me tell you about Ulavacharu Biryani—a dish packed with bold flavors and a history that gives it character. It comes from Andhra Pradesh and Telangana, two southern Indian states that take their food very seriously. The secret ingredient? Ulavacharu. It’s a thick, earthy soup made from horse gram (kulthi dal). What makes this biryani special? The way it balances the tangy, nutty punch of Ulavacharu with fragrant rice and juicy marinated chicken. It’s hearty, rich in nutrients, and seriously satisfying. This recipe will walk you through every step so you can cook up a batch that impresses family or…
Ever tried a biryani with a tangy twist? Gongura Chicken Biryani is just that—a bold, flavorful take on the classic dish. It’s a beautiful blend of Andhra Pradesh’s signature gongura (sorrel leaves) and the fragrant spices of traditional biryani. Think tender chicken, perfectly spiced rice, and just the right amount of tartness from those magical green leaves. Curious? Let’s get cooking! This recipe is packed with simple steps, handy tips, and tweaks to suit your preferences. Quick Recipe Snapshot What makes it special? The gongura paste gives the dish its signature zing, while the chicken and rice soak up all…