Chicken Biryani Restaurant Style | Vaniyambadi BIRYANI | Khaja Restaurant | Kattiyakkaran chef

Chicken Biryani Restaurant Style - By Khaja Restaurant | Kattiyakkaran chef | Vaniyambadi BIRYANI

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Especially known for its aromatic Biryani made using long grain basmati rice, unlike the typical jeeraga samba rice used in biryanis elsewhere in Tamilnadu, this restaurant claims that its biryani is what brings patrons back each time.

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Telangana, and Karnataka (Bhatkal) where Muslim communities were present.

According to Pratibha Karan, who wrote the book Biryani, the biryani is of South Indian origin, derived from pulao varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

Name : Khaja Restaurant Chicken Briyani
Camera : Ramesh Kumar & Gopalakrishnan
Editing : Gowri Sankar
Creative Head : Anbaana Arun
Research Head : Mohamed Thameem
Production Executive : Gopalakrishnan

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