Hyderabadi biryani is a must-try for biryani lovers ... It is usually triangular, with a flaky crust stuffed with keema or aloo fillings.

Crisp on the outside and soft and mushy on the inside, the aloo paneer filling transforms a simple kulcha into a stellar dish that you would want to make every other day. In a bowl take maida, little ...

"I've never made biryani, but I love to eat it," Abhishek says. "There's rice in it, fried onions, and cinnamon, spices that Hyderabad is famous for." We'd have picked the protein of choice first ...

12. Cover the pot and double seal with aluminium foil. Dum or steam cook the biryani on a very low flame for about 45 minutes. 13. After 10 minutes, add a cast iron pan or tawa on top of the flame ...

Like the allure of Hyderabadi biryani or, in this case ... We found ourselves staring at food labels like Green Peas Aloo and Bhindi Masala, momentarily wondering if we’d landed at the wrong ...