Pakki Chicken Biryani (mummy's recipe)

This is my mother-in-law's recipe for pakki biryani. Here the chicken is cooked separately and then added to the rice and cooked together. This takes about an hour and a half from start to finish.

Hyderabadi Biryani (Ma's recipe)

This is my mother's recipe for kacchi biryani from Hyderabad - where the marinated meat and rice are cooked together on a slow flame, also known as "dum" biryani. This requires prep time of a couple of hours - the meat needs to be marinated. The cooking time is also long, between 50 mins to an hour and a half.

Simple Biryani

Another staple from my childhood - lightly flavored biryani which was consumed in huge quantities. It was more "soul" food in it's flavoring,  and not the heavily spiced, oily version you get in restaurants. This isn't the "kerala" biryani either (no rose water flavor or small grain rice), it owes it's ancestry to hyderabad.