Mughal catering services

31/12/2014

Happy new year all my friends.....

29/12/2014

25/08/2014

History of Biryani:
Biryani, the name is derived from a Persian word berya which means “Fried or Roasted”. It is a rice based dish made with spices and vegetables, chicken, eggs or mutton.
Actually it originated in Turkey and was bought to South Asia by Muslim travellers and merchants to Mughal Empire. It was one of the most famous dishes in Mughal Emperor’s kitchen. It is sold as fast food and street food in Hyderabad, Delhi, Pakistan and Karachi. It is the national dish of Pakistan and is served on the flights of national airlines. Finally it became the key element of South Asian cuisine.

Ingredients:
Biryani was prepared in earthen pots and was known for its flavor, aroma and spices. The spices which are used in preparing biryani are mace, ghee, saffron, nutmeg, pepper, cloves, cinnamon, cardamom, bay leaf, ginger, garlic and onions. For vegetarian biryani you accommodate vegetables with these spices and rice and for non-vegetarian, the main ingredient is meat which could be fish, prawns, chicken or mutton accompanying the rice and spices. The dish is served with Raita or Dahi chutney, boiled egg, curry or salad.

25/08/2014

Chicken Biryani:

Chicken biryani which is everyone’s favourite. This is usually made with fried or baked chicken.

25/08/2014

Vaniyambadi Biryani :

This biryani is cooked in Vaniyambadi a town in Vellore district which is mostly populated with Muslims. It was introduced by Nawabs of Arcot when they were ruling the place. This is served with “Dhalcha” a sour brinjal curry and raitha which is made with curd and onions.

25/08/2014

Kacchi Biryani:

It is called Kacchi (raw) because it is cooked with raw meat and rice together. It is cooked typically with goat or lamb meat. This dish is cooked layered with meat, rice and yogurt marinade at the bottom of the cooking pot. This pot is usually sealed with dough (made of wheat) and is allowed to cook on its own steam and is not opened until it is ready to be served. It is served with boiled egg and salads. In Bangladesh it is featured in wedding feasts usually served with borhani, a spicy drink.

25/08/2014

Bhatkali Biryani :

Bhatkali biryani is enjoyed in all parts of coastal Karnataka. It is further refined to give different taste, colour and flavor. What makes it unique from other biryanis across India, is usage of more of onions in its preparation. The dish is cooked with the meat and onion based sauce applied in layers. The rice and meat are mixed before serving.

25/08/2014

Egg Biryani :
It fills the biryani appetite for people with different dietary requirements. Same preparation as of chicken biryani is required but with a boiled egg instead of chicken.

25/08/2014

Hyderabadi Biryani:

As you all know Hyderabad is famous for its “Dum Biryani”. The word dum was given because of its cooking style. It’s the Indian method of steaming in a covered pot. It is relished in all parts of India and is a part of Indian cuisine. The Nizam’s kitchen bragged of 149 kinds which included biryani made from fish, deer, quail, prawn and hare. Usually the rice which is used in preparing hyderabadi biryani is Basmati

25/08/2014

Thalassery Biryani:
It is also known as Malabar Biryani. The speciality of this biryani is the choice of rice called Khyma. This rice is generally mixed with ghee. The ingredients include chicken and various spices. It is made all along Malabar area in Kerala hence the name Malabar Biryani