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The directors and producers believe that this movie covers the entire Hyderabadi culture, right from bonalu to baraat, from biryani to the pub life. The five-minute rap song 'Hyderabadi Biryani' was shot in 77 different locations of Hyderabad like the Chudi Bazaar, Taramati Baradari and Tank Bund. The producers had to do a lot of running about ...
Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, [13] prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani.
Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India. Hyderabadi cuisine is an amalgamation of South Asian , Mughalai , Turkic , and Arabic along with the influence of cuisines of common people of Golconda ...
Mirchi ka salan is a traditional Hyderabadi dish prepared for weddings and special occasions. It is a spicy dish served with rice (either plain or spiced, like biryani rice) or chapati. [1] The mirchi (chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture. Sometimes the chillies can also ...
Kalyani biryani is a beef biryani from the former state of Hyderabad Deccan. [56] Also known as the "poor man's" Hyderabadi biryani, Kalyani biryani is made from small cubes of buffalo meat or cow meat. [57] [58] The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and lots of onion and tomato.
Hyderabadi Bakra: Masood Ali: Mast Ali, Aziz Naser, Dheer Charan Srivastav, Shweta Khanduri Comedy 04-01-2008 Salam Hyderabad: K Anand: Ali, Aditya Om, Mukthar, Manisna Khelkar, Sheetal Phathak Comedy DD-MM-2008 Aadab Hyderabad: Sanjay Punjabi: Hyder Ali, Mujtaba, Meera, Razak Khan, Karuna Pande Comedy DD-MM-2008 2010: Gullu Dada Returns: Aziz ...
Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation. Other types of Biriyani which uses the same rice and preparation methods but vary a little bit because of addition of some ingredients are kannur biriyani , malappuram biriyani , ponnani biriyani , kochi kayees biriyani , calicut ...
Baghaare baingan was introduced during the Mughal Empire from Tashkent and later became popular in Hyderabad. The Mughlai cuisine influenced cuisine in South Asia significantly between 16th and 19th century. [1]