Moradabadi Biryani in Dubai

Biryani is a calculated mix of meat, rice and spices, cooked slowly. Traditionally, it was cooked over medium flame in an earthen pot. It involves a variety of constituents to create a number of exceedingly tasty and uniquely flavoured combinations. These combinations are nothing but reflections of cultures that shaped these Biryani variations. Blend of spices bring typical flavour and aroma of a place in Biryani, regardless of its distance from the place where it is being served. At Mirchiwala, we use a combination of spices and age old recipes to craft a menu that will surely appeal to your taste-buds. If you are looking for Moradabadi Biryani in Dubai then head to us in Karama, behind Ansar Gallery.

The origin of Moradabadi Biryani

Moradabadi Biryani, though named after the city of Moradabad in Uttar Pradesh, but it is widely believed that the original form of the dish originated in Lucknow. For majority of food-historians, it is a quick and simple recipe that takes in a strong flavour of especially the green chillies, and finds its roots in the cuisine of erstwhile Oudh. When Mohammed Yar Khan, hailed as the founder of the Indian brassware industry, migrated from Afghanistan to Moradabad, Uttar Pradesh, India in the 1860s, locals not only picked up techniques of brass making but also the nuances of preparing typical Moradabad format of Biryani. However, before that Biryani was already there, and dominantly had the taste and flavour of Awadh in it.

The exclusive preparation

It is typically prepared with a unique combination of chicken pieces with rice, green chilli, pepper powder, Garam Masala, hung curd (which is the thick form of Desi yogurt), ginger-garlic paste, cloves, cinnamon, bay leaves, cardamom, mace, nutmeg,  coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil. Muradabadi Biryani is traditionally prepared Kachchi-style. Those who do not appreciate the difference between Kachchi and Pakki styles of cooking Biryani should understand that in Kachchi style, the marinated meat and rice are cooked together in a sealed Haandi over a slow flame, while in the Pakki style, the meat is marinated for a lesser time and is almost cooked independently, while the rice is semi cooked and then both are then arranged in layers and steamed together, with above spices. Remarkably, the food colour is added towards the end of cooking, in order to make the preparation, additionally visually appealing. After cooking, the Biryani is then garnished with fried onions prior to serving. The long-grain rice is used in Moradabadi Biryani, as a typical feature, and it does not leave even a hint of oil for the taste buds and is often relished with a condiment of garlic & red chilli chutney (generally, of a thin consistency), very unlike, the robust blend of spices in Hyderabadi biryani, which is deeply swayed by South Indian style of cooking.

Mirchiwala serves Moradabadi Biryani in Dubai

No matter how Biryani appeared on the dining tables of the sub-continent and became widely popular, you can rest assured that there will be an outlet serving your favourite Moradabadi Biryani in Dubai.

Visit us today at Mirchiwala, for a delicious feast of Indian dishes, including your favourite Moradabadi  Biryani that you miss badly, and do not get the authentic taste in the middle East, too often. We are conveniently located in Karama, behind Ansar Gallery, and there’s enough public parking available for customers. So visit us today and let us delight your taste buds.

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