Riyaz biryani madurai

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You can go to this restaurant if you happen to be near Vandiyur Mariamman Teppakulam. You will be offered such food as tasty grilled chicken and perfectly cooked chicken and rice, come here and try them. Riyas Mahal is remarkable for its nice service. The cool atmosphere gladdens visitors and attracts more guests. But most people who use Google didn't give this place a high rating.

It is 10.30am on a Sunday morning and 29-year-old S Santhosh is polishing off a plate of mutton biryani at Bangaru, a hole-in-the-wall restaurant in Dindigul, popularly known as the ‘10am biryani place’. Located on the busy Big Bazaar Street, it is among the oldest biryani outlets in the city. Set in the owner’s home, the modest space has just a handful of tables, and opens at 6am, selling out before 11am. Biryani for breakfast, lunch, and dinner. In Dindigul, there are people who eat this dish every day of their lives. How did this small town in Tamil Nadu, become synonymous with the decadent rice-based dish? We biryani-hop on a hot summer day, looking for answers. Elevated taste “Dindigul biryani is defined by the fine, short-grained seeraga samba rice. The water we use — from Athoor Kamarajar dam — is sweet owing to it originating from the surrounding hills,” says 36-year-old R Nagendran, the third-generation owner from the Ponram family. “This lends the biryani a unique flavour.” The chain has five branches in the city and was started in 1973 by V Ponram and his wife P Muthammal, who hand-pound the spices. The fragrant biryani is made of seeraga samba rice and water from the Athoor Kamarajar dam | Photo Credit: MOORTHY G When we try it, we notice that like other Dindigul biryanis, Ponram’s is dark brown and mild. The fragrance of seeraga samba rice hits us first. What follows is the flavour of cinnamon; the mutton melts in the mouth and there are no annoying pieces of ...