Quotes About Biryani

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

I just can't resist mutton biryani. It's something I've loved eating as a child too. Whenever I'm feeling low, I just pep myself with some good biryani.

Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati.

Everyone associates Hyderabad with biryani, so when I say I was born here, the first thing people ask is - 'When will you make Hyderabadi khana for us?' Whenever I make biryani, my friends come over.

Saddling another person with a book he did not ask for has always seemed to me like a huge psychological imposition, like forcing someone to eat a chicken biryani without so much as inquiring whether they like cilantro.

I don't understand why they keep forks and spoons on the table while serving biryani. You are supposed to eat it with your hand, and I prefer it that way.

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green sauce. Goat curry. Tandoori chicken. Mutton biryani. White lentil dal with onions and spices, potatoes and eggplant fried with onions and tomatoes, and four kinds of bread, naan, tandoor roti, chapati, and paratha.

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

My mother is cursed with making the best biryani in town. I know everyone says that about their mothers cooking, but this is different. When theres anything going down in Californias San Fernando Valley, she gets a call.

Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee.