Monday, June 1, 2009

TamilNadu Muslim's wedding special Biriyani

North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version.

In TN , the rice is cooked in the gravy along with meat (known as the Arabian method). While in the other versions, they cook the rice and meat separately and mix afterward in the dhum process (slow cooking).

I am sure any one out there who have tasted the biryani in a TN Muslim marriage (or the one prepared by a chef trained to do so) can never forget that stunning taste. Some years ago , while working in India I met an interesting Accountant, whose hobby is to cook for wedding parties. Beyond the regular office job and despite of his wealthy background he had a crew to join him for this extra job, which he liked very much. One of my colleague told me about this famous chef who happened to sit in the midst of many files.
On my request, without any hesitation he shared me the secrets beyond this famous biryani and some interesting facts too.
From then whenever I prepare a biryani, I remember the way he passionately explained me:)

Noting his version below to appreciate and enjoy.
1.They use only halal meat.The meat should be marinated with curd, salt for few hours to overnight.

Weight of meat should be equal to that of rice.Use red meat only or use a whole chicken along with bones.
2.They pray to God before making biryani, as they consider it as food for the God.
(I always appreciate the dedication and love).
3.They consider inviting all the people they know for the feast.
(oh yeah , how can we feast a tasty food without any social consciousness).
4. They start cooking as early as 2 AM to serve for a feast in the lunch. The secret is the long hours of dham in low heat. (That 10 hrs of cooking makes it yummy!).
5. Don't use chilli powder, coriander powder,  poppy seed, Turmeric powder , garam masal powder. This briyani should not be spicy, but we should get the green chilly flavor only.
6. Use good quality milk, saffron , rose essence , ghee.
7. They serve the food in a very large plate (called thambalam) and the close family members eat together in the same plate, whereas guests are served separately.
(Most of the Muslim marriages serve Mutton biryani, but I have used chicken and simplified the procedure enough to make it in small batches at home. If you are using mutton,then don't cook it in a pressure cooker. Instead cook mutton in direct heat, but add a pinch of meat tenderizer powder or a piece of raw papaya to reduce the cooking time or lamb)

Briyani with carrot raitha

carrot raita and tomato sweet are served with briyani in Muslim festivals in my neighborhood

Ingredients:
Basmathi rice or jeeraga samba or kali jeera rice - 1/2 kg (approximately 3 cups)
Chicken - 1/2 kg
(with bone / leg piece is good. Don't use breast piece / white meat for this recipe)
salt - To taste
Green chilly - 6
Red onion - 100 gms (2)
Tomato - 100 gms (4)
Lemon - 1/4
ghee - 1/2 cup
oil - 1/4 cup
Rose water - 2 tbsp
(or a drop of rose essence)
Milk - 1/4 cup
curd - 1 cup (optional but tastes good)
saffron - a pinch

Paste 1:
cilantro - 10 plants (leaves only)
mint leaf - 10 sticks (leaves only)
green chilly - 4

Paste 2:
Ginger - 2 inch
garlic - 10 pearls

To dry roast and powder:
Fennel seed - 1 tbsp
cinnamon - 1 inch
cardamom - 4
cloves - 6
Black pepper - 1 tbsp

For tempering:
a small bark of cinnamon, 1 star aniseed, cashews - 10 ,1 tsp Sea weed (kalpaasi), a small chip of Nutmeg (jathikkai), little mace, raisin - 10.

Preparation:
First rinse and clean the rice. Soak it in water for 10 minutes , drain water and let it remain for 1/2 an hour. Don't soak for more time. The rice may break by over-soaking.

Clean the chicken and cut it in to big pieces. Wash and Keep aside.
Rub a tsp of salt + juice of 1/2 lemon, 1 cup curd and leave it for an hour.
(overnight marination inside fridge yields very tasty juicy chicken pieces in biryani).

Chop the onion in lengthwise.
Chop Tomato into small cubes.
Keep the green chillies as full, don't cut it.
Dry roast and powder the items given.
Grind ginger and garlic together to a fine paste.
Grind cilantro, mint, green chilli to a very fine paste.

Method:
Heat oil + ghee in a  broad bottom vessel meant for biriyani.
Soak the rice in room temp water for only 10  minutes.
Toss in a small bark of cinnamon, 1 star aniseed, cashews , 2 rose bud, 1 tsp Sea weed (kalpaasi), a small chip of jathikkai(nutmeg),  raisin.
Immediately add the chopped onion + little salt and fry till it becomes golden brown.
Add the ginger garlic paste and stir well till the raw smell vanishes.
Now add the finely chopped tomato and cilantro paste (paste 1). Saute till the tomato gets mashed and oil starts showing off.  USE GHEE GENEROUSLY.
Now put the chicken pieces along with some more salt, a cup of water , powdered masala and cook it covered.
Cook till all the water gets absorbed by the chicken and the chicken is almost cooked .
Put the soaked rice.. and saute it gently without breaking the rice grains.
Now add water just enough to immerse the rice and meat completely.  Start heating and let the rice gets cooked 50 %. Ensure that some water is standing above the rice. If not add boiling water so that water stands 1/2 inch above that rice.
(No need to measure the water. Literally it is not possible to measure the amount water if biryani is prepared in large quantities. ).

Put some freshly chopped mint, cilantro leaves and uncut green chillies.
As soon as the water starts boiling, we can see some holes start appearing on rice. close the vessel with a tight lid and let the rice absorb all the water. Now the rice will be 70 % cooked. Switch off the flame.

Dhum process:
Actually while cooking for large parties the chef used to cook the biryani in large stoves burning with fire wood. And at this point they put off fire and make the biryani sit over hot charcoal. Moreover they close the edges of the lid with wet chapathi / roti dough to prevent steam to escape and cook the food in low heat.They put lot of hot charcoal also above the lid. After 5 hours they will get a perfect biryani, with that long grain rice becoming soft, firm and some what short:)
I simplified the above process with a home adopted dhum process.

Home adopted dhum process:

Start heating a thick dosa tawa . (Dont't use your regular dosa tawa. Because you may spoil the dosa tawa while doing so. So I use my chapathi tawa)
Place the biryani vessel over the hot tawa.

Now mix the milk , rose water and saffron and sprinkle it all over the rice. (This generates enough steam to slow cook the rice).
Spread the raisins all over the rice.
Sprinkle some more ghee (2 tbsp) over the rice.

Reduce the heat to minimum. Close the vessel tightly using a flat lid / plate.
Using a wet chapathi dough, cover the lid's edge to seal completely.

Before hand bring 2 liters of water to boil in a vessel. close it with lid.
Place it above the biryani vessel and lid.
Reduce flame to minimum.
Let the setup remain for nearly 2 hours. (2 hours is enough for a smaller batch , less than 2 kg rice).

After that we need not stir the biryani.

After 2 hours we can get a good biryani smell filling the house.
Take it out and enjoy.

TamilNadu Muslim style Biryani is ready !

Serving suggestions:
Mostly in TamilNadu Muslim marriages they Serve it hot with Thakkali thithippu (a kind of Tomato jam) , onion - carrot raitha , any spicy non veg curry , of course a semiya javvarisi payasam and a special dish called dhalsa (a thick dhal curry made with some mutton).
The above said quantity would be enough to serve 4 adults.

Note:
Rice calculation - for 1 adult use 3/4 cup of rice.
Jeeraga samba rice (Jeera rice) will give more flavorful Tamilnadu biryani than the basmati.

Hope I tempted you enough by describing a TamilNadu Muslim marriage feast:)
Enjoy!

Including this TamilNadu Muslim's Wedding special Biryani to the event The potluck - chicken ' hosted by me.


For mutton briyani:
Just proceed like the same method, but don't add tomato, salt or lemon without cooking the mutton. It will delay the cooking of mutton. So after the ginger garlic paste (without vinegar), add the mutton and cook in direct heat or pressure cook (medium flame in 10 minutes after 1 whistle). Then add tomato, salt and prepare the briyani just like chicken briyani. If you have lesser time to prepare the goat (mutton) briyani, then just pressure cook the meat (though it is not traditional).

-------------------------------------------------
update: 2014
Onion getting fried in ghee + oil

Marinated chicken. Adding curd is optional , but tastes good.


Onion, ginger garlic paste, tomato, cilanto mint , green chilly masala paste cooked

after adding chicken and oil separates

Cook the chicken masala till it tastes perfect and oil separates.

See  little water standing above semi cooked rice. Briyani is ready for dhum.

Dum in oven . Cover tightly with aluminum foil and heat 350 deg c for 30 minutes and reduce to 250 for 1.30 hours

(OR) Keeping dum in stove. Top vessel has very hot water. Heat every 15 minutes and keep the water above the briyani vessel and stove in minimum heat.
Briyani after dum cooking

Chicken briyani in  SouthTamilnadu Muslim style. It won't be very grainy like North Indian briyani But well cooked and not mushy.

98 comments:

sowmya said...

i am a veggie...but i really enjoyed reading your post..

Padma said...

Nice write up Viki .... enjoyed reading the post ... I know the muslim style biryani or the dum biryani tastes yumm ... did not know that they do not add any powders... good details... will bookmark and try sometime :)

kittymatti said...

what a different and lovely recipe... the ingredients are so different..never see nanything like his before...awesome post! Im glad u met the right person u get the perfect recipe!

RAKS KITCHEN said...

Even i like the dedication of the chef,praying b4 cooking is sure touching!!

Looks fantabulous!!

Pooja said...

That was a very interesting writeup Vicky :) Got to know about Tamilnadu Muslim biriyani & the technique of prep for the first time! Awesome biriyani! And what a lengthy process..no wonder the biriyani tastes heavenly! Slow cooking increases the taste n flavour.

Poornima Nair said...

Nice post Viki n the biryani is to die for...great recipe.

Lena Rashmin Raj said...

wowwwwwwwwwww...........this is absolutely yummmmmm...wonderful recipe

Superchef said...

definitely looks awesome and loved reading about the so called "rules" for making this biryani!

Suparna said...

hey vikki,
u sure are so cute and so dedicated in cooking certain food the traditional way:) as always enjoyed reading :) and was awed by the passion that goes into making a wonderful authentic muslim biryani. Thanks dear and love u!
Enjoy!
tc

Superzspiczy said...

hmm i can start smelling the briyani already!!!

Parita said...

Nice post..

Happy cook said...

I love biriyani and this one sound so yummy yumm.
Last time when we were in b'lore we were luch to go for a muslim wedding ( my brother in laws friend was getting married) and they had biriyani there, i think i thook three helpings shamelessly as it was so so delicous.

Priya said...

Woww wat a write up VIki..loved reading the post...I love biryani and urs looks delicious and yummy!!!

Chitra said...

u have given a clear explanation viki..love this post..i'll try with vegetables:)

Pooja said...

Viki u really have no idea how helpful ur post is ! i just cant wait to try this recipe ! will send a recipe for the potluck chicken !

Nandini said...

I know dum biryani tastes delicious...and about this biryani I have heard of it from my parents. My mom used to cook by dum, adding hot charcoal on the lid. You have got the wonderful color and it looks tempting! By reading the post and the picture, it tempts me to try at home:)

Gita said...

Wonderful briyani dear...wow you took the effort and bought halal meat for this briyani...great :) Where are you hiding girl...I have been trying to reach you for the past 2 days.

Vrinda said...

Great biryani recipe..lov the color,diff from the usual biryanies..yum..

Mangala Bhat said...

Hey ..i am a vegetarian ..nice post ...looks yummy ..will try this using vegitables will c:)

lissie said...

delicious chicken biriyani! as usual loved reading your nostalgic post... :)

Malar Gandhi said...

Oi, super kool...love Muslim Biriyani, halal meat, makes me tempting. Loved ur write up so much, great work da. Social gathering and biriyani...nothing could top this over, right. Love the entire recipe write up...lot of people will find it useful!!

Sangeetha said...

Woooow...tasty...this is my weekend special for this week. Thanks for sharing.

sangeeta said...

this is so different from all the biryani recipes i know.......nice post n a nicer story.

Ramya Vijaykumar said...

Viki thats a nice biriyani!!! Sounds so great I have been to a TN M's Wedding and the biriyani is so divine you can keep eating it on and on... they sides look great too!!! am bookmarking it!!!

Pavithra said...

Hey first time to ur space yah ... Omg u have wonderful collection . so nice . Really i missed ur blog all thesed days.. i am following you and nice write up abt biriyani.. wonderful keep rocking dear. i will be ur regular visitor. by the way parcel biriyani next time when u make hah...

Home Cooked Oriya Food said...

Awesome biryani... I guess this how/why it tastes so good the ones back home... I loved your narration too - very well written! A keeper!

Priti said...

Wonderful post with so much info...biryani looks fab

Kitchen Flavours said...

Wedding means bride and biryani.....how ever poor the people are the end result of biryani will b superb...i too always wonder about the richness of wedding biryani......not adding garam masala, turmeric and red chilli pwd..sounds new.....tadka is also new to me..will try this version soon....Biryani looks extremely yummylicious...

Pinky said...

Nice explanation Viki... Biriyani looks so tasty and yummy...and last of all you blog is very nice and descriptive too...I love this blog...

Ann said...

Viki, You must be a biriyani Expert!

5 Star Foodie said...

This biryani sounds wonderful - thank you for sharing this special recipe! You have a great blog, wonderful recipes!

Vij said...

Wow! muslim briyani - one mindblowing dish.

Briyani n chalna - my goodness one brilliant combo rite. I am drooling over ur pic.

Lavanya said...

wowwwww..very nice description abt dum style cooking..biryani looks wonderful..want to have it vicky :)

Shama Nagarajan said...

nice post dear...yummy muslim feast dear

CHAITRA said...

Perfectly mouth watering Biryani to tease one's senses.I love your badam katli recipe and surely try it and let u know.
Thanks for dropping!!
Chaitra

Priyameena said...

I used to search this recepie for so long time...Glad you have posted it..Thanks for sharing!!

Premyscakes said...

Viki, i heard about this muslim biriyani. Really longing to try this biriyani as it always tempted me by hearing from others. Loved reading your post. Most of your non-veg recipes are experimented in my kitchen and tastes amazing!!! Thanks dear for sharing your treasures.

Pooja said...

hey viki,
made this briyani yesterday for dinner and it turned out to be awesome!thanx a ton !

Pooja said...

Viki yesterday night prepared the biriyani with mutton and the outcome was fantastic... i added about a tbspn of meat tenderiser and left it for dew hours... my hubby was all appreciations for me and i'm very thankful to You for posting this !

Akal's Saappadu said...

it has come out perfect, nice separated grains and color; love the muslim briyanis but have never dared doing the dum method, my husband does, but not me :)

looks delicious Viki!

Sangeetha said...

Hey today(jun/13/09) i made the biryani, for a small group of friends... it was tasty and all loved it. Everyone appreciated me for trying this new technique....thanks a lot viki for sharing a wonderful recipe.

Divya Vikram said...

Looks tempting. Thanks for sharing the recipe.

Sashi said...

Well narrated Viki. I am really gona to try this and keep you posted.
Sashi.
http://www.sashirecipes.com

Anonymous said...

Hi Viki....i prepared this for the first time and it came out very well and was yummy......tnx for the receipe.

pallavi said...

we tried it today. it came up pretty good and we really enjoyed it. Appreciate for sharing this recipe with this.

kalvj said...

Hi Viki,
I am at the dhum stage of cooking right now., must the flame be on LOW for two hours?
Thanks for your wonderful recipe..!

Viki's Kitchen said...

Kalvj: Sorry for the delayed reply dear. The entire dhum process should take place in minimum heat completely.
How did that biryani came out? I am sure you all liked it. Happy cooking dear.

kalvj said...

Thank U Vicky.! :)
Ofcourse.. It was just awesome and my husband loved it.
I opened the lid after its fragnance came out( 2 hrs)
Coming weekend his friends want us to prepare it again.! :) Thanks a Ton !!! :)
Just one more question, if the same recipe is prepared for 1kg chicken with 4 cups of rice, should i just double the quantity of all ingredients including the dry roast powder?

Viki's Kitchen said...

Kalvj: Thanks dear. you made my day:)
For 1 kg chicken use 1 kg rice. Try to double everything there, except the lemon juice. Our native dishes can be cooked with some adjustments, so follow your heart and find a balance in spices. But correct the masala before adding rice, as we can't alter the taste after that.

kalvj said...

U Too Made my weekend..:)
It came out very well.. Thanks a lot.! :)

Jude said...

Hi Viki, My wife Jacintha is a regular reader of your Blog. I too enjoy reading it. I am from thoothukudi.

I was wondering for the dhum process, can you put it in oven for 1 hours ( fan forced or grill)

Cheers,
Jude

Jude said...

Hi Viki, My wife Jacintha is a regular reader of your Blog. I too enjoy reading it. I am from thoothukudi.

I was wondering for the dhum process, can you put it in oven for 1 hours ( fan forced or grill)

Cheers,
Jude

Viki's Kitchen said...

Jude: Thanks sir. I am so happy that you both like it. Convey my regards to Jacintha.
Yes, we can do the dhum process in oven. Please the link below for dhum process in oven.
http://elitefoods.blogspot.com/2008/07/chicken-biriyani.html

350 deg C, 90 minutes is my baking time for a conventional grill oven. I am not sure of fan forced one's timing.

Judy said...

Hi Viki
Very interesting post... i was looking for a muslim briyani and came across this... Thanks for posting this recipe..I tried the same recipe with veg today it tasted awesome but after 1 hr i didnt have patience to wait as i felt very hungry :) so kept for a whistle. i wanted to try chicken this weekend..can you please help out... i have a electric stove..living in CA... so when keeping in dum which setting we need to keep from may be exact number..like 1,2 etc.thanks..

Viki's Kitchen said...

Thanks Judy. So glad to know you like this biryani recipe. I am not sure of the stove setting for yours.So keep it just more than minimum and allow it for 1 hours , then check and proceed. All the best.

Husna said...

Biryani looks awesome. Iam gonna try it soon :) one thing I'd like to say is we say bismillah or pray before cooking not because we think food is for god. God does not need food. Whatever we do, we have to say bismillah which means in the name of Allah. We pray for Allah to guide and help us. Allah is supreme and does nit need anything from human. All Allah wants is for us to obey and follow what he has permitted and forbid what he has forbidden for us. Just clearing ur misunderstanding :)

Husna said...

Just want to clear ur misunderstanding. We pray or say Bismillah before doing anything for Allah to help and guide us. Not bcoz God needs food. Allah is supreme and doesn't need anything from human. He wants us to obey him and follow what he has permitted and stay away from what he has forbidden :)

Viki's Kitchen said...

Thanks Husna.

Priyanka said...

Hi Viki,

I made this biryani as a special request for someone special.. And it came out very well. I could not find the Sea weed so i had to leave it out. Is it the same as the one you roll the Sushi in? Will i be ok if i just buy it from the Asian shop? or is the Indian one a bit different to that?

Thanks again for the Yummy recipe..

Kind Regards

Priyanka

Viki's Kitchen said...

Thank you Priyanka. The sea weed I mentioned is called kal paasi / kadal paasi in tamil. English name black stone flower. Here you can see the name...http://en.wikipedia.org/wiki/Chettinad_cuisine
But I am not sure where we can buy this. Happy cooking dear!

Gomez said...

Viki, I tried out your chicken Briyani and it was awesome really...hubby and kids loved it too....its just the briyani i wanted to taste for a long long time. thanks...

Gomez said...

I loved your Briyani and so did DH and kids...its amazing and I was looking for a good Briyani and I finally found it !!! Thanks.

Viki's Kitchen said...

Gomez: Thank you friend. Those words made my day too:) Have a nice day.
Anonymous: Thank you friend. I am happy that you all like it. I am more happy that this recipe satisfies many like me:) Have a nice day.

amrita said...

hi viki
i was searching for a muslim style briyani and i got a gud one to try...thanks for the post.. will do dis for new year.. happy new year.. a gud start with your briyani.. thanks viki

amrita said...

hi viki,
i was searching for a muslim style briyani n i got a gud one.. thanks for the post.will try dis for new year. happy new year.. gud start with your gud recipe.thanks viki

Viki's Kitchen said...

Thanks Amrita. Happy New Year!

Anonymous said...

I tried this biryani and it turned out excellent... Thank you...

Viki's Kitchen said...

Anonymous: Thank you friend!

Viki's Kitchen said...

Thanks for encouraging me Nambi. I am glad to know u and family like the recipe. Have a nice day!

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Latha said...

Delicious biriyani.Thank you so much.I have tasted it in muslim weddings and unforgettable taste n i am going to make this tomorrow.i have 2 questions and looking for your answer.

1) milk - 1/4 cup in ml

2)//Rub a tsp of salt + juice of 1/2 lemon, 1 cup curd and leave it for an hour.//
1 cup curd in ml

Thanks.

Viki's Kitchen said...

Hi Latha, 1 cup liquid is approximately 200 ml in my recipes.
Thanks for the comment. Hope its clear.
Eager to know how it comes out:)

Viki's Kitchen said...

Hi Safura,
Here is the link to tomato jam. Have a nice day.
http://elitefoods.blogspot.com/2009/07/tomato-sweet.html
Thanks,
Viki

Viki's Kitchen said...

Thanks Jessi. I am glad to know u like the recipe. Rose bud is dried buds of Edward rose (pink fragrant rose), kalpasi or kadal pasi is a kind of sea weed , as per my knowledge:)
(picture of edward rose: http://agritech.tnau.ac.in/horticulture/horti_flower%20crops_commercial%20rose.html) .

joe said...

A very tasty recipe. Thanks for the recipe. I could only read them and did not try them yet. Thanks any way, for the recipe and above all for the verses in your website. May the Gospel reach thousands and may many be blessed. Thank God for using you his channel of blessing. Keep up the good work.He is not unfaithful to forget our labour for him, he will reward you richly with all blessings from heaven above. May his blessings rest in your life and the peace that passeth all understanding fill your hearts in christ JEsus. Amen.

Vikis Kitchen said...

Joe: Keep visiting. Thanks for the well wishes and blessings. My prayers and well wishes for you and family always.

kavipriya mahendran said...

Hi viki,
I really really enjoyed reading the post...yummy biryani... Iam a veggie, i wish to try dis recipe for my hubby... can u say de "salt measurement"... thanx in advance...

Vikis Kitchen said...

Hi Kavi, Thanks for visiting and encouragement. You can add 1/4 tsp salt per cup of rice in a briyani. In the same time while preparing the above said gravy you can use vegetables instead of chicken. Make that gravy delicious with required salt by tasting. (I use carrot, beans , peas, potato, butterbeans, cauliflower. No need to overcrowd the veggies. Just add veggies totally in equal weight of the rice you use). If some sweetness is missing while using veggies, then add 2 tbsp raisins to the gravy. I have posted some vegetable briyanis too. You can check them in my menu card in side bar.
Happy cooking and enjoy your day!
Love,
Viki

Vikis Kitchen said...

Ram: Jeeraga samba rice is equivalent to Kali jeera rice. You can use any jeera rice or basmati rice. Kalpasi can be left out if unavailable. Sorry for delayed reply sir.
Happy cooking!

Vimali said...

Hello Viki, Very good recipe. I tried it today; it was awesome. All our friends came to my home and had the Briyani. They were all freeze after they tasted. All were asking me where did you get the recipe. I am sure all are going to try. Thanks for sharing this. I become you good fan. You are the best!

Vikis Kitchen said...

Thanks Vimali. That's so kind of you to encourage my recipe. I am very much happy that these recipes are satisfying many like you. Beyond this recipe, it is your effort, hard work and cheerful nature would have made the briyani more tasty. I am sure u are a nice hostess too. Happy cooking and best wishes!
Love,
Viki

Rajanikanth Jayaseelan said...

Thanks a lot Viki. This is the best mutton biriyani I made in a while. Very different from what I used to and it came out perfect. Followed exactly and I used a weighing machine to be sure. it took me 3+ hours just by slow cooking because I added the salt during marination. And my 4 year old enjoyed it too and that makes me double happy.

Vikis Kitchen said...

Thanks Mr. Rajanikanth. very glad to see such an appreciation. I am more glad that ur child enjoyed my recipe...this made my day too:)

Divya Ashok said...

Viki,Thanks for the recipe! I tried this biryani today, it was just out of the world. The best biryani ever made. I am going to post it in my own blog. Can I pls add your link in my post?
Divya

Vikis Kitchen said...

Thanks Divya. I am happy that it came out good for you. What is your blog link? It is not visible in your google profile. Regarding the blog post: You are welcome to write about this recipe, if you post it in your blog in your own words and your recipe pictures along with a link (must) to this post.
Eager to see urs too. Take care,
Regards,
Viki

Divya Ashok said...

Hi Viki,
Here is my Blog link.
http://anudeepskitchen.wordpress.com/2013/04/11/tamil-muslim-biryani/
Pls Check it & tell me if its ok.
Thanks again for this recipe
Regards,
Divya

Vikis Kitchen said...

Hi Anu, Just now I saw ur post and left a comment there. Perfectly prepared briyani Anu. You have done a marvelous work here. This is how I ,learned and making the briyani . Its an art dear, pass it to your generations .That’s how I learned cooking and I love to share my recipes. Thanks for mentioning my link. I like ur blog very much. achieve more Anu. Wishing u and family a very happy Tamil New year.

Divya Ashok said...

Viki,
Thanks for your lovely words. It's nice to hear these words from an expert cook. For some reason I am not seeing your comment in my page. Wish you and your family a happy Tamil New Year too.
Thanks,
Divya

Vikis Kitchen said...

Anu, I tried posting my comment now also, but there is some log in issue for comment section. I will try again!

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