Hyderabadi biriyani (Recipe) and the first thing that comes to my mind are the spices. The biriyani is very spicy with adequate cashewnuts, fried onions and huge chicken pieces. Well thats what they served when I went to Hyderabad few years ago.
With this in mind, I went to a restaurant called ‘Hyderabad house’ at Koramangala, Bangalore (opposite The Forum). I didn’t know the chef had other plans.
The steward was not courteous and was not ready explain why they have Chicken Biriyani (regular) and Chicken Biriyani(large). I just wanted to know whether the regular is the Half biriyani we get at other restaurants and the large the normal one. But since he was not really interested in explaining things to me, I thought of going for just one Regular Chicken biriyani, not knowing what to expect.
The dish was served and the quantity seemed to be the same as that of the full Chicken Biriyani terminology other restaurants use.
But the quality was another thing. We had rice and then there was chicken and some masala. I was not sure if I had to make biriyani myself or thats the way it was served in that restaurant.
If some pieces of chicken, some rice and little masala could make a biriyani then they served me the wrong dish when I was in Hyderabad.
I called the waiter and asked
“What all spices did you add???”
“Did you add cashew? I cant find one!”
He went back to the kitchen and brought me some more masala+rice mix, which tasted awful !
Enough is enough and I walked out without leaving a tip.
For those who are in Bangalore it would be best if you go to some smaller restaurants to get the real taste of biriyani. It would cost half the price and you would go home smelling biriyani.