M’lore: Weeklong biryani festival from Friday

Bellevision Media Network

Mangalore, 02 Feb 2012: Ocean Pearl, a city-based hotel, will organise a festival of biryanis for a week from Friday at its multi-cuisine restaurant, Coral.

 

Biryanis from Hyderabad, Mangalore, and parts of North India will be offered. “Lucknowi mutton dum biryani”, “Hyderabadi chicken dum biryani”, “samundari ratan biryani”, and “murgh shahjahani biryani” are among them. There will be kebabs such as “murgh zafrani tikka”, “murgh peshawari”, “mutton galouti kebab”, and “meharban khas paneer tikka”. Biryani involves the use of meat or vegetables marinated in yoghurt and a variety of spices, cooked along with layered rice.

 

It is cooked through a baking process, “dum”, using firewood with the container’s lid sealed with dough. The Indian biryani has its origin in “pilaf”, the royal cuisine of Central Asia. This dish has evolved into diverse biryani preparations, according to a source in the hotel. The hotel has got chefs from North India to prepare “Lucknowi biryani” and “Shahjahani biryani” for the festival, according to a press release.