A tasty project

Cooked with the best of ingredients, the Biryani Project delivers various variants of the rice dish at your doorstep

October 27, 2018 03:09 pm | Updated June 22, 2019 01:45 pm IST

Royal treat: Godavari biryani

Royal treat: Godavari biryani

When geeks talk about technology and how it has changed our lives, I nod wisely. For it has never been as easy to order food – of different kinds – as it is now. You click a few buttons on your phone, and before you know it, someone is at your doorstep, carrying a hamper of the good stuff.

It is a win-win situation for new start-ups. There was a time when food delivery was limited to fast food outlets or just a few dishes such as tandoori or butter chicken. If someone wanted to start a food business serving gourmet food, they had to open a restaurant. But renting or buying space in a happening shopping area was truly expensive.

Opening up a home delivery outfit, on the other hand, can be a booming business. After all, there is a great demand for good food. People are increasingly seeking to try out something new, and are on the lookout for fresh order-in options.

The Biryani Project (TBP), I just learnt, is one such place that has been offering different kinds of biryanis for those who like their rice dish. Earlier this week, they sent two kinds of biryanis over. Since I can only taste a bit, I asked some connoisseurs (essentially foodies!) over. And we had quite a nice feast, indeed.

Roasting twelve spices

TBP (phone no: 8750212212) offers various kinds of biryanis – such as Hyderabadi chicken and mutton biryani, Lucknow mutton biryani, Bohra boneless chicken biryani, Andhra Godavari biryani and mixed vegetable Hyderabadi biryani. The people behind the project tell me that they cook dum pukht biryani with the best of ingredients. I got a sampler of Hyderabadi chicken biryani and Godavari chicken biryani. And there was a creamy curd dish to go with it. The chicken biryanis are for ₹ 699 (to serve two), or full handi for ₹1099. Vegetable biryani (full) is for 999, the boneless Bohra is for ₹1149 and the mutton biryani for ₹1199.

The friends who had come home like their food spicy, and enjoyed the Godavari biryani hugely. It was certainly a different kind of a rice-and-meat dish, flavoured as it had been with curry leaves and other spices. I am told that 12 spices had been dry roasted and pounded for the biryani, and then pan-fried chicken and had been cooked with baghara rice, and the spices. TBP tells me that what makes this dish special is the combination of spices. If it goes a bit awry, the dish falls apart. Apparently, they had to try it out several times on themselves before they got it just right. I bet they enjoyed themselves!

Kashmiri saffron

The Hyderabadi kachche gosht ki biryani was lightly cooked. The meat had been marinated with coriander, mint and green chillies. The dishes, TBP states, are tempered with spices that come from Telangana. And the saffron, it adds, is from Kashmir. The thick curd, spiced with some whole red chillies, went deliciously well with the biryanis.

All in all, it was rather nice. And so very convenient. Browse, press a few buttons, open the door – and dig in.

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