Originally an Arabic dish, this biryani has slowly found ways to be included in Bakri-Eid festivals all around the world. It is cooked in mutton stock itself which is why every bite feels like a piece ...

The love for biryani is above all borders or differences. It is the one dish that can instantly make a connection wherever you are, from north to south there isn't a single soul who wouldn't beam with ...

* In a spice grinder, add coriander seeds, cinnamon sticks, green cardamom, black peppercorns, cumin seeds, cloves, dried lemon, nutmeg, saffron strands, bay leaves and grind well to make a powder. * ...

Cook the rice in salted water over medium heat until fluffy and the water evaporates. Mix the yellow food colour with a tablespoon of water, sprinkle it over the rice, cook for 3 more minutes, then ...

Biryani vs mandi is a legit debate in Kerala today. Over the past decade, the subtly flavoured yet satisfying Yemeni dish has crept into the Malayali food scene and has now acquired the status of “an ...