The Chronicle
Directly evolving from the Mughal imperial kitchens in Delhi, this biriyani is spicy, zesty, and rich. It often features achaar (pickle) spices and is more robust than its Awadhi cousin.
Master Recipe
1. Prepare a korma with mutton, yogurt, brown onions, and spices (red chili, coriander).\n2. Par-boil sella basmati rice.\n3. Layer the thick korma gravy and rice.\n4. Add color, green chilies, and pickle (achaar).\n5. Dum cook for 20-25 minutes.
Where to Eat
Karim's
16 Gali Kababian Jama Masjid, New Delhi 110006
Al Jawahar
8, Matia Mahal Road, Jama Masjid, New Delhi 110006
Nasir Iqbal
268A, Nizamuddin West, New Delhi
Dil Pasand Biryani
Chitli Qabar, Jama Masjid, New Delhi
Babu Shahi Bawarchi
Matka Peer, Pragati Maidan, New Delhi