All in One Biryani Kit (Dindigul, Ambur and Bhai Style)

All of us are familiar with the craving for a wholesome plate of steaming biryani. The delicate blend of spices, the unique flavour that emerges, and the blissful feeling of satisfaction that follows is second to none. However, it does take a considerable amount of time and patience to concoct the perfect chicken or mutton biryani, and it does take a lot of experience to know how to nail that ideal balance of flavours. But what if we told you that you could get all of the flavour, the succulence and pleasure of a biryani, in a matter of minutes? That’s right! Our brand new range of Biryani Kit consisting of fresh chicken (and fresh mutton, if you choose!), biryani masala and rice assures you the same. And not in one, but in three nostalgic flavours! Let’s take a look at what makes each of these biryani styles stand apart:

DINDIGUL CHICKEN BIRYANI (also available in Mutton)

Dindigul Biryani is probably the most famous biryani to emerge from Tamil Nadu. So much so, that dindigul is often termed as the ‘Biryani city’ of the state! The dindigul biryani has a number of distinctive flavours. This is mainly due to two reasons: the curd and lemon used to marinate the fresh meat, and the generous amount of pepper used in making the biryani. Whereas traditional biryanis might use tomatoes in their preparation, Dindigul Biryani is made without it. Notwithstanding all of these factors, the true secret of this biryani derives from the custom blending of the flavours that seep into every grain of the ‘parakkum sittu’ rice, bringing us the nostalgia of the true South.

BHAI MUTTON BIRYANI (also available in Chicken)

Originating in the kitchens of the Nizam of Hyderabad, the Bhai Biryani is a lightly spiced, moist and mouth watering dish made to perfection with the long-grained aromatic Basmati Rice. While its components are similar to the conventional south Indian biryani, like the Ambur and Vaniyambadi biryani, it is the method of preparation that brings forth its unique flavour. One might mistake it for tomato rice, given its colour, but the taste is undeniably far superior.

Ambur Biryani

The tale of Ambur Biryani harks back to the Mughal kitchens. The Carnatic region of South India was once ruled by the Nawabs of Arcot, which was an establishment of the Mughal Emperor, Aurangzeb. They used a place called Arcot, close to Ambur, as their functional base, and it was within the doors of these kitchens that the inception of the Ambur Biryani first began.

It is no surprise then, that the Ambur Biryani was actually known as the Arcot Biryani to begin with, but thanks to Ambur’s numerous eateries that specialise in this style of biryani, it soon came to be known as Ambur biryani.

The speciality of Ambur Biryani lies in the jeera samba rice that is used specifically for this biryani. The copious amounts of dhania and pudina paste, along with the dry red chilli paste used, add to the uniqueness of its flavour profile.