Next stop, Little India where we filled up on biryani. In their food court there are multiple stalls with biryani in huge metal vats, as well as heaps of fried food. Walking around, you see families eating on the communal tables with giant scoops of rice and chicken, mutton, and fish. This Singapore trip is easily becoming all about food.
🍛Hanifa’s Biryani Specialist
🗺 665 Buffalo Rd, 256, Tekka Market and Food Centre 01, Singapore
💰Mutton Biryani for $5.5SGD
3 302 hours ago
Zinga biryani😍😋 @tathyapune
The jumbo prawns were well marinated and spiced well cooked with long basmati rice loved the flavour and texture must try.
Scroll down to check how to participate . Have collaborated with Spice it of ibis omr for this giveaway. I am giving 2 vouchers as a giveaway.
Unlimited elai virunthu(veg /non veg) for 2.
What does elai virunthu include?
For non veg :- Fish fry, nethili fry, mutton starter, chicken starter, egg gravy, chicken salna, mutton salna, biryani, steamed rice, fish curry, sweets and desserts. (all these are unlimited and served on your table). For veg :- varieties of veg starters and main course and desserts .
. ******How to participate?******
* Like this post.
* Tag two or more friends. * Share this on your story and tag me. (if you have an private account take a screenshot and DM me). Conditions :
* Winners will be selected by a lucky draw by the management.
* Terms and conditions apply.
The contest is until 17.00hrs 20th Oct 2019.
Good News for Vegetarian Lovers🥘😍🥘
👉 This Diwali Enjoy BABA Biryani Veg Combo Meals at a very pocket-friendly price.
✅Hariyali Veg Kebab - Rs 100/- only
✅Veg Baba Combo - Rs 159/- only
✅Veg Baba Special Combo - Rs 249/- only
The Kataki Biryani was trending on social media so much that I couldn't resist and drove down to Cuttack just to have the famous DFC BIRYANI aka Dada Biryani.
As I entered, the place was near to full and we were lucky to grab a table. We ordered there two bestsellers MUTTON BIRYANI (HALF 170 with 4pcs) and KEEMA KALEJI (₹280). The keema kaleji was good and nothing I could complain of, not too spicy or oily. Coming to the Mutton Biryani, I just really loved it. The rice was uniformly spicy, long grained and had retained the moisture. It wasn't too spicy like a Hyderabadi Biryani due to use of gulkand which is used as meat tenderizer, had also controlled the spiciness by giving a slight sweetness to it. Out of all the masalas the black pepper flavour was predominant. For aroma they had used kewda/rose essence which made it presence felt but didn't overpower the biryani. Now coming down to the best part i.e. Mutton, it was falling of the bone and the spices were very well seeped into the pieces. Plus most importantly they had used good meat cuts, a place where many biryanis go wrong.
Overall a GREAT biryani, value for money and their repeat/weekly/thrice weekly customers are proof of this. Passing a conclusion over a particular Biryani is very difficult because every biryani lover has fantasized and curated his own personal tastes and liking. So which Biryani do you fantasize? (With two Biryani connoisseur @misterforester
and @_rohitsrivastava )
1 bay leaf
whole garam masala 1 cinnamon stick, 4 cloves, 1 cardamom
2 star anise flower
1/2 tsp shahi zeera caraway seeds
2 onions finely sliced
3-4 green chillies slit and cut into long pieces
salt - to taste
1 tsp ginger garlic paste
2 potatoes peeled and cut into cubes
1 carrot peeled and cut into small slices
6-7 green beans chopped into long pieces
1/2 cup Cauliflower.
1/2 cup green peas
2 tbsp beaten yogurt/curd
2 big Tomatoes
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp black pepper powder
3.5 cups water 250 gms
2 tbsp freshlly chopped coriander leaves
1 tbsp mint leaves/pudina
2 cups basmati rice
Take a big pot, add 1/2 cup oil and
Add a bay leaf, whole garam masala that is cinnamon stick, cardamom and cloves, shahi zeera and saute for few seconds.
Add sliced onions and cook them until onions turn soft.
Add chopped green chillies, cook the onions until they turn slight golden color.
Add ginger garlic paste and saute for few minutes on low flame until raw smell disappears.
Add the potato cubes, carrot slices, green beans, cauliflower , mix and saute well for few minutes.
Add the tomato pieces, mix and cook until the tomatoes get soft.
Add the curd, mix and cook until oil starts releasing.
Add red chilli powder, turmeric powder, garam masala powder, black pepper powder.
Mix and cook until the masala is cooked well and until oil starts releasing at the sides.ur gravy is ready. Keep aside.
Now boil 3.5 cups of water, add chopped coriander leaves, mint leaves,star anise flower n mix well.
Add 2 cups rice, mix well.
Add salt if required and give a mix.
Cover the lid. Cook until its half done. Drain all excess water.