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    Article Link: "Biryani Orgy" by Vir Sanghvi

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    Link: Biryani Orgy: Vir Sanghvi
    • Vir and Imtiaz Quereshi visit Karim's In Old Delhi to try out their biryani and don't like it.
    • Imtiaz cooks safed biryani - biryani with rice which though white, retain full flavor. He made it with olive oil!
    • Mohammed Rais makes lasooni pulao and biryani from raan or leg of a goat. Vir says this is rare. Hmm. What part is used to make regular biryani then? Have to read more on this?
    Tags » Biryani imtiaz quereshi karims vir sanghvi
    • 2 August 2009
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    almost 3 years ago mintoo responded:

    Raan and seena ka ghosht are always used in original pulaos (not dry chops and other cuts). Chicken is never used in original pulaos (only in yakhni). Don't know what `Biryani' really is.

    almost 3 years ago mintoo responded:

    Nevermind biryani. Have you ever tried lasooni kheer? That's a royal Rajasthani dish worth trying - tastes like almonds if made right.

    almost 3 years ago mintoo responded:

    Simple food in Hyderabad is as good as its pulaos. Like chigoor ka salan, ambadi ki bhaji, both with seena ka ghost. And the famous pappu chawal that only household ayahs can make to perfection. Special sweets like andao ka mitha and badam ki jalli seems only prepared there and nowhere else. Mango custard with floating light as air malai merengues as only Hyderabadi nobility can make. And so many other delicacies, with secret recipes, that aren't served any more once their originators pass away. Pity! That's our heritage too, not just monuments, etc.

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