From the bazaars of Hyderabad

  • By Hindu
  • | Wednesday | 13th June, 2018

This was the Biriyani.” Chef Somu says the Kacche Gosht Ka Biriyani took him two years to master. I am expecting a spicy biriyani but I am pleasantly surprised when I eat the Kacche Gosht Ka Biriyani. “The meat used is not cooked before marination, hence its name. “Long ago in Hyderabad, during a battle, soldiers found they were running out of rations. “Muslims in Hyderabad usually break their Ramadan fasting with haleem.


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