Biryani
Biryani is a fragrant rice dish with origins tracing back to the Indian subcontinent. Its name derives from the Persian word “birian,” meaning “fried before cooking.” There are several theories about its origin:
- Persian Influence: Biryani was believed to have been brought to India by Persian invaders or traders during the Mughal period. The Mughal emperors popularized it as a royal dish, combining native spices with Persian cooking techniques.
- South Indian Origin: Some believe that biryani evolved from a similar South Indian rice dish called pulao, where rice and meat were cooked together.
- Military Roots: There’s also a theory that biryani was created as a hearty meal for soldiers, cooked in large pots with rice, meat, and spices to feed troops.
Today, biryani has regional varieties across South Asia, including Hyderabadi, Lucknowi (Awadhi), Kolkata, and Karachi biryani, each with distinct flavors and preparation styles.
Mastering the Art of Biryani at Double Mountain Meeting Point & Restaurant
At Double Mountain Meeting Point & Restaurant, we take pride in crafting biryani that captures the essence of tradition and taste. Whether you savor chicken, beef, goat, or vegetable biryani, our chefs follow time-honored techniques to ensure every dish meets the highest standards. Here are some of the key principles we follow to deliver the finest biryani experience to our guests.
Dum Cooking: Locking in Rich Flavors
We use the dum cooking method to enhance the flavor and aroma of our biryanis. This slow-cooking technique, where the pot is sealed, allows the ingredients to simmer gently in their own steam, infusing each layer of rice and meat with deep, complex flavors. At our restaurant, we carefully use heavy-bottomed pans and pressure cookers to prevent burning and ensure even heat distribution, resulting in perfectly cooked biryani every time.
Fresh Spices for an Authentic Aroma
To elevate the fragrance and taste of our biryani, we prioritize fresh, whole spices such as cloves, cinnamon, and bay leaves. These spices are not only aromatic but also bring a natural depth of flavor to the dish. Our chefs toast them lightly to release essential oils, giving our biryanis their signature aroma that keeps our guests coming back for more. By avoiding pre-ground spices, we maintain the authenticity and richness that defines this dish.
Using the Best Quality Rice for Superior Texture
We exclusively use aged basmati rice to ensure a fluffy, non-sticky texture in every serving. Before cooking, we soak the rice for 20-30 minutes to help it absorb water evenly, preventing clumping while cooking. This careful preparation ensures the rice grains remain long, separate, and tender, delivering the ideal texture that complements the flavorful meat and spices in our biryani.
Perfect Heat Control for Balanced Cooking
Achieving the right balance in biryani requires precise heat control. At Double Mountain Meeting Point & Restaurant, our chefs start the cooking process with high heat to generate steam and cook the ingredients efficiently. Once the steam is built, we lower the heat to allow the spices and meat to blend harmoniously with the rice, ensuring that each bite offers a burst of flavor. This method guarantees even cooking and prevents the dish from becoming dry or overcooked.
We at Double Mountain Meeting Point & Restaurant are committed to providing an unforgettable biryani experience. Our use of traditional techniques—like dum cooking, fresh spices, aged basmati rice, and meticulous heat management—ensures that every plate of biryani reflects the rich culinary heritage of the dish. We invite you to join us and indulge in a biryani that not only satisfies your palate but also offers a taste of culinary perfection with every bite.
1. Chicken Biryani
Price
Ingredients:
- For Rice:
- 2 cups basmati rice
- 3-4 cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- Salt (as needed)
- For Chicken Marinade:
- 500 g chicken (with bones)
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tbsp red chili powder
- 1 tbsp biryani masala
- Salt
- For Biryani Layers:
- 2 large onions (fried until golden brown)
- 2 tomatoes (chopped)
- 2-3 green chilies (slit)
- 1 bunch mint leaves
- 1 bunch coriander leaves
- Saffron soaked in warm milk
- 3 tbsp ghee
Preparation:
We marinate the chicken by mixing yogurt, ginger-garlic paste, spices, and salt with the chicken, allowing it to rest for at least 2-3 hours. Next, we wash the rice and parboil it with whole spices such as cardamom, bay leaves, and cinnamon. Once the rice is partially cooked, we drain the water and set it aside.
To prepare the chicken, we heat ghee in a pan and sauté onions, chilies, mint, and tomatoes. Finally, we add the marinated chicken and cook it until tender. In a large pot, we create alternating layers of rice and chicken. The dish is topped with fried onions, mint, coriander, and saffron-infused milk. For the final step, we dum cook the biryani by sealing the pot with a lid or dough to trap the steam, cooking it on low heat for 30-40 minutes to allow the flavors to blend perfectly.
We fluff the biryani before serving with raita or salad.
2. Beef Biryani
Price
Ingredients:
- For Rice:
- 2 cups basmati rice
- 4 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- For Beef Marinade:
- 500 g beef (boneless chunks)
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tbsp chili powder
- Salt
- Other Ingredients:
- 2 onions (sliced)
- 3 tomatoes (pureed)
- 4 green chilies
- 1 bunch coriander leaves
- 1 bunch mint leaves
- ½ tsp garam masala
- 3 tbsp ghee
Preparation:
We mix the beef with yogurt, spices, and ginger-garlic paste and marinate it for 6-8 hours or overnight for the best results. Next, we pressure-cook the beef until tender and set it aside. We boil the rice with whole spices until it is 70% cooked, then drain and set it aside.
In the next step, we heat ghee and fry onions until golden brown, then add pureed tomatoes, green chilies, mint, and coriander. The cooked beef is added to this onion-tomato mixture and cooked for a few more minutes. We sprinkle garam masala over the mixture and layer it in a large pot with alternating layers of beef and rice. Finally, we garnish it with fried onions and herbs, and cook on low heat for 30-40 minutes.
We pair Biryani with yogurt, raita, or a side salad (kachumbari)
3. Goat Biryani (Chevron Biryani)
Price
Ingredients:
- For Rice:
- 2 cups basmati rice
- 4-5 cloves
- 2-3 green cardamom pods
- 1 tsp salt
- For Goat Marinade:
- 500 g goat meat (with bopnes)
- 1 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric
- Other Ingredients:
- 3 large onions (fried)
- 2 large tomatoes (pureed)
- 1 tbsp garam masala
- 1 cup chopped mint and coriander leaves
- 2-3 green chilies (slit)Saffron soaked in milk
- 4 tbsp ghee
Preparation:
We marinate the goat meat by mixing it with yogurt, ginger-garlic paste, chili powder, and turmeric, allowing it to rest for at least 4 hours. Next, we cook basmati rice with whole spices until it is 70% done, then drain and set it aside.
To prepare the goat meat, we heat ghee in a pot and sauté onions, green chilies, and herbs. We then add the marinated goat and cook it until tender. In a heavy-bottomed pot, we create alternating layers of the cooked goat meat and rice. The dish is topped with fried onions, saffron-infused milk, and herbs. Finally, we dum cook the biryani by sealing the pot with dough or foil and cooking it on low heat for 30-40 minutes, allowing the flavors to infuse and the dish to reach perfection.
We fluff up the biryani and serve hot with raita or salad (kachumbari).