#bhaibiryani

How do you tell a good Hyderabadi Biryani from anything else?

If you are a Chennaite and a hard-core non-vegetarian, the word Biryani is synonym to any special day, event, function, party; treat, weekend, or you just want to have lunch! This brings us to finding biryani at every road corner with every Munnusamy-Kuppusamy-Ramasamy selling it in their Potty Kada. We also have to a variety to choose from – Chettinad Biryani to Kashmiri ones! Nevertheless, there is one Biryani we all love and crave for – that’s our Bhai brothers’ (Islami friends / family) that bring from home!

Is it the homely touch? Is it the secret ingredient their mommies make at home? What is it makes Bhai’s Biryanis special! Here’s a quick survey I did (yeah I am crazy about Biryani like that, aren’t everyone in Chennai?). I should agree for a long time I was content with the biryani made by others, but there was the time I realized the ultimate truth about Biryani as said above. It was a time when I had (fortunely) attended many Bhai functions – Nikkas and house-warmings and it was a Biryani overload month. Ahhh! Still can’t forget that month of that year… bliss!! Okay, pinching myself back to reality and the survey of foodies from around Chennai, by which I mean those who can cook a mean Biryani in style (or eat like there is no tomorrow when their mommy or wifey does it!).

Three lessons I learnt – 1. It’s all about how you marinate! Overnight margination, tenderizing the meat, infusing the spices, I mean its in your hands, quite literally! 2. Caramelizing the onions – seriously it matters.. did you think? 3. Knowing when to turn the heat off (that’s a tough one lol)! Knowing the exact moment to turn off the rice is an art by itself. Oh the delicate aroma and the tenderness……