Remember that scene in Kaithi where Karthi finally gets his hands on biryani before a night of chaos? Yeah, that’s pretty ...

Finally, the Intellectual Property Appellate Board ruled in favour of Dindigul’s Thalappakatti ... And we traditionally make the biryani with boneless mutton as it’s easy to cook and eat.” ...

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 ...

With fluffy Basmati rice, juicy mutton and saffron and rose water ... Mix the remaining saffron with kewra water and sprinkle on top of the biryani layers. 8. Roll out flour dough and use it ...

This biryani is a mix of textures and fragrances, with layers of potato, rice, mutton and plums Ingredients 500 gms mutton pieces on the bone 2 tsp green chilli paste 3 tbsp ginger garlic paste 6 ...