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Wednesday, 2 March 2016

Let`s Eat Biryani

Chicken Biryani prepared by me 


“There is no sincerer love than the love of food”- George Bernard Shaw. Food Quotes
Chicken Biryani is an Indian main course dish; the main ingredients of this dish are Rice and Chicken.
What are some of the interesting facts about Biryani?
According to the article called “Biryani” these are some of the interesting facts:
  • The name of this dish comes from Persian Language
  • The Dish was created by the Mughal.
The article also states that there are various varieties of Biryani in India some of the most famous are: Hyderabadi Biryani, Thalassery Biryani and Sindhi Biryani.
What are the differences between these 3 varieties?
The differences between these varieties are:
  • Places they are prepared
  • Spices Used in preparing the dish 
  •   Preparation Method.
    Eating biryani
There are many bloggers that talk about Chicken Biryani and one of them is Tushar Mathur who in his Blog post called “DOs and DON’Ts while making biryani”states some of the things that you should do and others that you should not do while preparing biryani and they are as following:
  • Onions are one of the most important ingredients of Biryani  
  •  Cook on Slow heat to avoid the rice from getting burn.
Why do I like Biryani? 
I like Biryani because it has unique aroma to it, and also it is the perfect main course dish.
Why did I cook Biryani Today?
I cooked Biryani today because it is one of the quickest and tastiest rice dishes I know how to cook. 
This is the recipe I used to make Biryani. Let me know how you like this dish. I hope you can cook this dish in your Kitchen.

3 comments:

  1. Lekhika, my mouth was watering when I was reading this article. I like that you go into the history, and offer interesting facts about the dishes you make. This really separates your blog from other cooking blogs. I just might have to try this recipe after seeing your photos.

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  2. Thank you .I hope you like it.

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  3. I love biryani. The best thing to eat in the world.

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