The Tantalizing Realm of Biryani

The Biryani is a dish for special occasions, cooked over the awaited weekend or when expecting guests. As the meat cooks and the rice and spices simmer, a scent envelops the entire house, appetites build and mouths water. Salads and curd are special accompaniments but there is need for nothing more. Because when there’s a steaming hot plate of Biryani on the table, there are no eyes nor appetites for any other dish.
The beauty of Biryani is the fact that it is perfect for every occasion—be it formal or informal; at home or in the work place; lunch or dinner or even just a meal to appease a craving—a plate of Biryani hits the spot.

The Origin of the Biryani:
The word Biryani can be traced back to the Persian word ‘birinj’ which means rice or even ‘birian’ referring to ‘fried before cooking’. A dish that has risen to recognition from the subcontinent, the Biryani is now hailed as popular South Asian cuisine in all parts of the world.
From the Dehli to the Hyderabadi Biryani; from Kuttchi to the Sindhi and Kolkata Biryani—each locality has made Biryani its very own. Even outside the subcontinent, today you will find the Afghan Biryani sprinkled with dry fruit; the Philippines Biryani with its saffron rice and the Cape Malay Biryani with its inclusion of lentils with the Signature meat and rice.

The Al Alwaan Range of Biryanis:
So next time you have a Biryani craving all you have to do is order from the Al Alwaan range of Biryanis online where professional chefs use special recipes for freshly prepared Chicken Biryani, Chicken and Mutton Dum Biryani, Chicken and Mutton Tomato Biryani, Mutton Bombay Biryani, Signature Bohri Biryani, Sindhi Biryani and Zafrani Biryani in a Matka cooked in 100 percent hygienic conditions.

The Zafrani Biryani by the chefs at Al Alwaan is especially popular—its secret lies in the specially prepared spices that go into cooking the meat. The proverbial cherry on top is the golden mixture of the exotic spice saffron and milk poured on top before the final simmer which infuses the distinctly heady scent of saffron as well as its golden hue. Not to forget the cashew nuts and almonds that crown this truly royal dish.