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Vellore famous biryani restaurants
Hyderabadi biryani is India’s most famous biryani; some say biryani is synonymous with Hyderabad. Hyderabadi biryani developed in Hyderabad Subah under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, spices and goat meat.
Basmati rice is the most commonly used rice for biryani as it has a delicate, nutty flavour and a distinct aroma that complements the spices and flavours in the dish.
Ambur Biryani is a popular biryani variant that originated in Ambur, a town in the Arcot region of Tamil Nadu, India. It is known for its unique taste and is made with seeraga samba rice, which gives it a distinct flavour and texture
Arcot biryani. The Arcot biryani is the best known variety available in Tamil Nadu, a generic name for biryanis in the region once ruled by the nawabs of Arcot. Pare down to the essentials and Ambur biryani is distinguished by two central features.
Ambur and Dindigul biryanis are both popular Tamil Nadu dishes, but they differ in their flavor, spice level, and rice type.
Whether its Hyderabadi or Lucknowi the non-sticky grain structure, makes the best of every biryani. Fortune Sunflower Oil is a light, healthy and nutritious cooking oil. Being rich in vitamins and consisting mainly of polyunsaturated fatty acids, it makes food easy to digest.
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