Biryani - An evergreen classic, that really needs no introduction. The deliciously complex blend of flavors, spices and aromas in biryani have come to epitomize the zenith of cuisine at Chennai.
So if you are a die-hard fan of this delicious dish take things up a notch and tease your taste buds a little more with one extraordinary biryani from Vaniyambadi.
The perfect biryani calls for meticulously measured ingredients and a practical technique by our legend chef who traditionally does this deliciously in the DUM PUKHT (slow breathing oven)using firewood technique. In this method the ingredients are loaded in a pot and slow cooked over a charcoal, from the top also, to allow the dum or steam to work its magic. Other than the technique, spices also play a critical role in dishing out a good biryani.
Introduced by the Arcots this biryani originated in the towns of Ambur and Vaniyambadi in the Vellore district of Tamil Nadu. This biryani is generally accompanied by dalcha ( a sour brinjal curry) and onion pachadi (a type of raitha). The best known sub-variety of the Arcot biryani is the Vaniyambadi and Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu variety.
A complete meal in itself, biryani has enough varieties to please one and all. This is also a dish that suits all occasions - whether it's a lazy sunday lunch, a boisterous get-together or a formal dinner with the in-laws. Eaten with love and gusto, biryani is indeed a marvel of India's culinary heritage.