Hyderabadi biryani is one of India's most famous biryanis; some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Muslims, Hyderabadi biryani developed under the rule of Asaf Jah I, who had been appointed as the Governor of Deccan by the Mughal emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani. One such biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.
The Calcutta biryani is much lighter on spices. The marinade primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the dahi-based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with ketaki water or rose water along with saffron to give it flavour and light yellowish colour.
In a CKP biryani, raw marinated meat is layered with raw rice before being cooked together. It is cooked typically with chicken but rarely with fish or prawns. The dish is cooked layered with the meat and the dahi-based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice or chinigura rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened until it is ready to serve.
Chitre's Biryani House is one of the finest Indian Kitchen located at NY. Our Kitchen is best known for its outstanding Indian cuisine, excellent staff service with livery ambience. Chitre's Biryani House prepares everything fresh using the best quality ingredients and the freshest vegetables and Non-Veg.
Each dish represents flavor, pleasure, affection and essence. At Chitre's Biryani House we blend taste and emotion into a one of a kind delightful experience. Our Kitchen offers Lunch buffet, dinner, takeout for our valuable customers.
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Passion for cooking is in Chef. Sucharita. Her grandmother was a successful restaurateur in India and Chef. Sucharita grew up appreciating outstanding food and service at an early age.
Chef. Sucharita is influenced by the farm-to-table concept of harvesting natural ingredients at their peak and helping them shine through the use of classical cooking techniques. she has previously held many management positions, including General Manager at CulinArt, overseeing food and beverages for Qualcomm.
Chef. Sucharita holds the prestigious Certified Executive Chef certification from the American Culinary Federation (ACF). She has medaled several times in ACF hot food competitions (including gold) and was recently inducted into the prestigious Le Chaîne des Rôtisseurs Society. Chef. Sucharita, classically trained in Italy's Slow Food cooking techniques, aims to delight the campus community each day with delicious and nutritious offerings.
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