Kolhapuri Chicken Biryani

Biryani is an absolute classic that needs no introduction. India offers so much on its culinary platter but the one dish Non vegetarian Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavors. The delicious complex blend of spices are the reason behind the love this dish gets from people of all generations.So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.

Though it may appear to be a dish indigenous to  India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that its a gift to the Indian cuisine from the Mughals. Along with extraordinary skills of architecture and artillery, they also came along with the beautiful flavors of orange blossom, screw pine water and Rose water mixed with saffron and the skill of using the beautiful spices India offered with other spices from the middle east and create so many non vegetarian dishes that would make Indian/Pakistani cuisines thank them till the end of the world.

One legend has it that the Turk-Mongol conqueror, Temur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Temur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.

The Nizams of Hyderabad and Nawabs of Lucknow were most famous for their appreciation of the subtle nuances of biryani. Their chefs are renowned the world over for their signature dishes. These rulers popularized their versions of the biryani, which by the way, just in Hyderabad is around 20-25 varieties along with mouth watering accompaniments like mirchi ka salan, Dahi ki chutney/ Raita, khatte baingan, Dalcha and baghare baingan. All different regions in India offer different accompaniments with the Biryani that they serve.

The perfect biryani calls for meticulously measured ingredients and a practiced technique. Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. Meat or chicken is often the main ingredient, though in some coastal varieties, fish, prawns, and crabs are also used. Use of rose water, screw pine water / kewra water in biryani is also common, a practice prevalent since the medieval era. The pot, sealed around the edges with dough, or covered with a cloth with the lid or something heavy is placed on the lid that doesn’t allow the steam to escape and for the meat to tenderize in its own juices while flavoring the rice.

This recipe of Biryani as the name indicates is from the princely state in Southern Maharashtra, Kolhapur, also popular for its footwear. Though the original recipe also has Raisins, but I have not added them as I do not enjoy sweet with spicy in my Biryani. You can always add it if you prefer. This recipe is super spicy, since most Maharashtrian foods are spicy so this one is a little more for the daring ones. But for sure a recipe that’s a must try for any Biryani lover.


Murgh Achaari Biryani

Different Biryanis and different flavors, so much to try and everything so deliciously fantastic that picking one to be my absolute favorite is impossible.

While growing up, I had a distant family and once a year, every Eid to be precise, they would have a gathering at their place. The lady was from Delhi and a fantastic cook. The best thing was that she always made a dish, that was uncommon in our families. It was always some new variety that belonged to Delhi and other states. For many of you, who aren’t aware, the non vegetarian dishes cooked in one state of India differ completely from the ones cooked in another state, even if we are neighboring state. So, I was 12 and that was the first time I tried Achaari chicken curry.

Now, I am a big fan of Achaar/ pickle. When we got married, I would drive Mr. Parveez crazy with the amount of pickle I consumed. So, to a person like me, eating chicken in Achaar flavor was indeed food from heaven. I really laugh at myself when I remember how I got after my mother to find the recipe and make the dish, which she did and it was always one of favorites. But, the story doesn’t end here.

Now when I am all set to try out new recipes, one fine day I decided to make Biryani out of this masala. As much as the idea sounds absurd and crazy, the Biryani came out delicious. The yakhni has strong flavor of fennel seeds and fenugreek. Its isn’t sour as what usually pickles are, so don’t fear trying out this recipe imagining the taste of boiled rice and pickle, coz it isn’t the same taste. The spice level is medium and i have had loads of people who pick this one to be one of the first dishes they learnt how to cook from me.

Its one of my best food experiments ever. Please feel free to ask if you’d like to make it with mutton/fish.

Bohri Biryani

Dawoodi Bohras are a Shia Muslim community. Most people from this community are settled India and Pakistan. As much as the people are loving, they are very generous hosts and love serving their guests to the best of their ability. We happen to have few friends from the community and we love their food.

My Mom had a best friend who passed away a few years ago and also happened to be a Bohri Muslim. She was a super fabulous cook and made amazing food and some of her recipes were just hard to make since, it missed out the flavors of her hand. I still remember tasting my first home baked bread at her house and the way she smothered the butter on the bread slice and I loved each bite of that slice. May her soul rest in peace.

So, with all the fabulous people around me, surprisingly no one cooked Biryani. Now, as a Biryani lover I had so much about how their families cooked Biryani in those Big “deg” [a big vessel made of copper or iron] but, they just couldn’t get down to following the hard recipe to make the same Biryani.

I have never met another crazy woman like me, who goes around collecting recipes from different places and communities. I bet sometimes people find that super annoying and honestly, after so much research I have lost the count to how many trials of different Biryanis I have done. Some got wasted since they weren’t so good. But, the collection I offer are from the best ones I made and they came out to be super delicious and fabulous.

Coming back to the Bohri Biryani. After a lot of research from different people, I made this Biryani which is as good as it can be from a Bohri family. Bohri Biryani uses Nutmeg and Mace. So, if its your preference to not use it, then its your personal choice but otherwise Bohri Muslims are allowed to consume both the spices. Do try it and if you miss out on anything or find anything confusing, feel free to ask.

Belgaum Biryani

This Biryani is a signature dish from Belgaum, cooked with baby potatoes and flavored with saffron and cream. Belgaum is a place in Karnataka and I have a sister in law who belongs to that region, but this isn’t a recipe from her though. In fact, in my family no one makes chicken Biryani combined with any vegetables.. Yupp!!! you got that correct, They are hardcore non vegetarians specially when it comes to Biryanis. Bengaluru does have the tradition of cooking meat or chicken Biryanis with carrots and peas but it still isn’t something that is seen very often or is enjoyed much either.

Coming back to Belgaum Biryani, its great for people who prefer their Biryani a little creamier with the spice and also if you like the flavors by Coriander leaves, mint leaves and green chilies but don’t like the texture between your bites. Blending them adds the flavor without you having to be cautious between your bites to not bite on that chili… The potatoes add their own crisp flavor and its beautiful in its own way.

I can give out more options to cook this Biryani completely vegetarian or with meat or fish. Contact for more details.

Bangladeshi Ramadan Biryani

I have some weird connection to bengali cuisine. I wish I knew the reason. They just so easily attract me and I literally crave to try them. The funniest part is that I am not a fan of Bengali sweets, that actually has the world going crazy. I am a fan of their Biryani, egg rolls, fish curries, fish fry and the chicken curries. You can search this site for more recipes from the east region.

Coming back to this Biryani. Once during my search for a new recipe, I came across the fact that Bangladesh has a unique flavors during Ramadan, specially for Biryani. This particular Biryani is only served during Ramadan in Bangladesh. Ramadan is a wonderful time for Muslims, actually let me rephrase it, Ramadan is a beautiful time for every food lover. As much as some people think that fasting is tough for Muslims, the fact is that most Muslims gain weight during Ramadan. I India, most foods like samosas, kebabs, Haleem etc are made specially during Ramadan and street foods are sold all night with every food you can think of. From crispy pastries to Turkey legs, fried fish to Tandoori Raan, different kinds of Mithai to Icecreams…Ramadan is a month of feasting….

This Biryani recipe is simple and delicious. The steps are easy to follow and pics and recipes show things in complete detail. It can be made in Fish as well with few changes to the recipe. You can always contact me to get the details.

Arabian Biryani

Mr. Parveez’s is from a family of Pathans and the family is believed to be the descendant of the Mughals. As much as the relationship is defined by few asharfis and some ancient utensils that are still owned by the family, and endless tales through “Baats” [people who keep records of families and generations in India]. The Indian version of ancestry. Mr. Parveez is very proud of the fact that he has Mughal blood line, and some how is connected to the fierce Mongolians.

I have lived in Jordan for around two years and I loved the delicious Jordanian food. During those days, I tried a dish called Maqluba, which is made with Rice, chicken, Potatoes, cauliflower and a few other vegetables. The spice level was low and decorated with nuts and raisins. Though I still don’t have the authentic recipe till date for Maqluba, and I do wish to make it some day. But till then, I thought of trying something close.

So, I got down to trying the Biryani that’s more connected to Mr. Parveez’s roots and that when I came up with the recipe of this Biryani. The inspiration came from different dishes cooked with Rice and Chicken in the middle east, specially Morocco and flavors used in early Mughal era. Hope you enjoy te recipe as much as I did.

Chanwle Ki Sabzi

Indians and their love for lentils and beans is known worldwide. Most homes in India cook some kind of lentil or beans everyday. The dishes in North India and South India, basically my in laws and my mom’s family cook are very similar, except for the modes of cooking.

Being from Rajasthan, we cook more of mung, chana, chanwle, chhole where as, my in laws cooked more of whole mung, toovar and horse gram. Now don’t get me wrong, its not that my mother in law never cooked yellow mung, but it wasn’t cooked like Toovar, which is cooked in 4 different varieties in the house. Where as, my mom only used Toovar daal for khichdi or for making sambhar. All great beans and lentils and so many varieties and I consider myself really fortunate that I have the honor to learn all these great dishes. Its not just a delight to cook them all and enjoy a huge variety, but its a great pleasure to be able to share them all with the world.

Getting back to Chanwle or Black eyed beans. This dish is my own creation and I have a beautiful story attached to it. Mr. Parveez had not tried Chanwle, except at restaurants. So, once we happened to be eating some north Indian thaali and chanwle made their way to one of the foods served. They were cooked lightly in mild spice and had an amazing taste. I, then mentioned to my better half that I have grown eating these beans and since he likes I would love to cook them at home. My next trip to the grocery store had chanwle in the list. I knew I had to soak and boil them, and I thought I would ask my mom for the recipe, not realizing that the time I started cooking dinner in USA, my mom was sleeping in India. The soaked and boiled chanwle looked at me with high hopes of being cooked for dinner and that’s when I made up my own recipe, which was loved by my husband and kids.

I will share my mom’s recipe too on this site. Meanwhile, this recipe is simple, amazing and super delicious and healthy.