An amalgamation of Arabic, Turkish, Persian and Mughlai flavours with a burst of Andhra and Marathwada spices, Hyderabadi food is always associated with royalty. This Biryani maker chain was started by a man of passion and perseverance towards food- making and, particularly, with a pedigree in traditional Hyderabadi cuisine.
The identity of Delhi is reflected in its eloquent and mesmerising architecture of the medieval and modern period and a unique and blissful blend of Indian, Mogul (Mughal), Afghani, Turkish, Persian and Arabic cuisines. The historical city is known for both vegetarian and non-vegetarian exotic dishes – the ‘Biryani’ is one such culinary interest, which is much popular among the Delhiites. Although the national capital’s markets and food centres are filled up with Biryani makers selling various types of biryani such as Muradabadi Biryani, Masala Biryani, Hyderabadi Biryani etc., only a few are able to provide the real taste of aromatic biryanis like the ‘Hyderabadi Dum Biryani’.
The Hyderabadi Dum Biryani has two main types of recipes: ‘Kachchi’ (or Kachcha) method and ‘Pakki’ (or Pakka) method. In the Kachchi method of making biryani, the raw ingredients are marinated and placed at the bottom of a utensil (not a cooker but a normal metallic cookware) and layered with partially cooked rice, saffron etc. It is then sealed with a piece of cloth or aluminium foil on the top and the lid over it is locked air tight with the help of flour dough lumps. It is then kept on low heat for 10-20 minutes (depending on the quantity of serving), trapping the steam inside for even cooking.
The Pakki method is the other style of the recipe for Hyderabadi Dum Biryani, in which the meat and the rice are cooked separately and then the rice, saffron etc. are layered, sealed and cooked on the dum process for a shorter time as they are already cooked up to an extent. Both biryani recipe styles yield very aromatic biryani rice with delicious, soft and tender chicken or meat pieces. It is served with raita, mint chutney and saalan (i.e. separate gravy, also called ‘shorva’ or ‘shorba’). The layering process of rice with gravy and meat is the most distinct feature of Hyderabadi Dum Biryani – its authenticity can be detected from this layering as well, apart from the taste of course.
The above two cooking methods are authentic Hyderabadi Dum Biryani Recipes, that only a few food providers have been able to achieve and claim outside Hyderabad – more so few in the ‘Food Capital of India’. Most of the restaurants in Delhi selling Hyderabadi Biryani are not actually the famous ‘Dum Biryani’, rather a substitute recipe using just some of the ingredients and not the process.
I am lucky to have found one genuine Hyderabadi Dum Biryani maker in Delhi-NCR! Last Sunday evening, a Keralite colleague of mine, a Hyderabadi friend and I discovered a real centre of great Hyderabadi Biryani: BIRYANI BLUES at Connaught Place. Its location says about its strategic presence – standing just opposite to the Outer Circle of CP, it carries and maintains a food culture the food lover is engaged with romantically. It’s edgy, infectious and nostalgic – once you dine here, you shall believe me!
The Biryani Blues was first opened up at DLF Phase-IV, Gurgaon and now it has spiralled into a many- fold exclusive food maker. It’s a rejuvenating semi-formal dining restaurant, providing excellent and authentic Hyderabadi Dum Biryani. An amalgamation of Arabic, Turkish, Persian and Mughlai flavours with a burst of Andhra and Marathwada spices, Hyderabadi food is always associated with royalty (especially denoting that of the Nizams of Hyderabad). This Biryani maker chain was started by a man of passion and perseverance towards food-making and, particularly, with a pedigree in traditional Hyderabadi cuisine.
Undoubtedly, Biryani Blues serves the most delectable Hyderabadi dishes in the city. The restaurant’s food-grandeur is supplemented by experienced chefs from the land of biryanis and korma, making authentic taste the top priority while preparing the hallmark recipes presented in the menu. (Tip: Have a nice glance at the colourful menu – surely, it shall steal your heart!)
The hospitality at Biryani Blues, CP was amazing and heartwarming! When we sat for the Dinner at BB, we were feeling very hungry – the hunger was heightened by the powerful aroma of delicacies served to the nearby tables. While we waited for the dishes we had ordered, the waiter came up with a tray containing several small bowls in it and put it on the table. There were three items: mint & coriander chutney, raita, saalan (or shorva/shorba) and fresh onion salad with masala & lemon.
For the starter we had ordered ‘Nargisi Kabab’ – it’s an appetiser made with Indian scotch eggs, boiled and wrapped in a thick layer of spicy minced meat. As soon as it came on the table, we had finished it! It was so tasty – rich taste of mashed meat layered around the half-cut pieces of egg, deep fried and sprinkled with salt and special Nargisi Kabab masala made merry with the hunger struck tongues.
Next came the main course – entrée one – ‘Extra Chicken Biryani’. Oh, the rice was so soft and tasty – the aroma literally had us on our toes just to eat it! There were three big chicken pieces in it – tender and filled with the essence of the whole spices that we could find in the rice. The chicken was delicately spiced and cooked well on low flame until the flesh almost dropped off the bones. The pieces were laden with the rich and moist gravy that had already mixed with the lower portion of the rice. The two different taste of plain layer of rice and the other full of masala was, in fact, a culinary adventure.
‘Mutton Biryani (Regular)’ was entrée two – an entirely different taste than its chicken counterpart. The spices used were different. Initially, it had a little sweet taste owing to the saffron used on the upper layer of rice. Down the line, it was rich gravy nestled into the lower layer of rice. The meat or mutton pieces were even in size – not very big but of moderate size. The royal dum biryani masala didn’t layer the pieces, in this case, rather they were soaked in the gravy carrying the essential essence.
Finally, it was time for the dessert – and we had a royal plan! ‘Khubani ka Meetha’ – yes, we ordered this! Never had we tried this dessert in our lives and we were left ‘tongue-less’… When we asked our Dinner ‘helper’, he politely told us that it’s a traditional dessert made of dried apricots soaked in warm water, with sugar and lemon juice added to it later, and then topped with thick layer of fresh cream.
The mushy apricots didn’t have seeds – must be removed – and the mixture was pulpy and blended. It was Godly, I must admit! Very sweet but not too much, it left a tantalising effect on the tongue making it crave for more. (Warning: Not for people who do not like hard-on-sweet!)
To summarise it, the exquisite delicacies had the magic they are said to possess: mouthful, tongue- satisfying and heartwarming! The memory simply doesn’t go away. I would suggest whenever you get time, plan a visit there – it’s worth every penny! The rates are genuine as per the food quality; in fact, I found it economical.
‘TOP-LAYER’: Biryani Facts
Although the origin of Biryani is traced back to Persia (Iranian Biryani) and Arabia (Arabian/Iraqi Biryani), most experts agree that in the Indian Subcontinent it ‘evolved’ in its distinct form as seen today, different from ‘pulao’ (which was already present in some form in certain parts and cultures of India before the arrival of the Arabs). The word Biryani is derived from the Persian term ‘Birian’. In Farsi (the standard Persian Language, especially the Iranian dialect), ‘birian’ means ‘fried before cooking’. The Farsi/Persian word beryā(n) (نایرب) means ‘fried’ or ‘roasted’.
Origin of Indian Biryanis is believed to occur in five places across the Indian Subcontinent –Delhi, then capital of the Mughals (Mughlai Biryani); Lucknow, then ‘Awadh’ under the Nawabs of Awadh (Awadhi/Lucknowi Biryani); Sindh Province (Sindhi/Pakistani Biryani); down south in the‘Hyderabad State’ under the Nizams (Hyderabadi Biryani); and in the Malabar region of Kerala (Thalassery/Kerala Biryani). Although there are several variants of Biryani in the South, the most famous and popular one is Hyderabadi Dum Biryani, which became a staple dish of the local people during the reign of ‘Nizams of Hyderabad’ who ruled the huge southern state of the Deccan until 1948 after India’s Independence.
‘BOTTOM-LAYER’: Biryani Blues Info
You can choose to visit Biryani Blues for a casual and fun-filled dining experience or have the culinary masterpieces delivered straight to your doorstep! I prefer the first option – you should visit the restaurant at least once. Tip: To save money, you can order in for a group of ten or more foodies. Benefit: You’d enjoy an economic and value-for-money trip to Hyderabad and back over just a meal!
If you plan to come by car then you can conveniently park it in any of the many parking lots CP has. Or you can easily reach BB via metro – nearest stations are Rajiv Chowk and Barakhamba Road.
You may also order online through Foodpanda Website https://www.foodpanda.in and avail many exciting offers and discounts! ORDER NOW
Zeeshan Rizvi |Contributing Editor
There are people who have writing in their instincts, in the blood – Zeeshan (pen name SZAR) has evolved as one such writing professional over the last few years. He is a ‘choosy foodie’, covert observer, crazy logician, information addict and unabashed philosopher. Young and electric, he likes to try new things, venture into new places and meet new people. To him food means music not noise!
The post Biryani Blues And Its Insight! appeared first on Magazine foodpanda India.