Bangaruswamy mutton biryani made with rice from Thuraiyur 

Bangaruswamy mutton biryani made with rice from Thuraiyur 
| Photo Credit: Special association

S Giridharan remembers watching his grandfather B Ramasamy Naidu cook dinner biryani in a big copper cauldron at their ancestral house on Nettu avenue, Dindigul. “I used to be in all probability 5 – 6 years outdated then,” says the 46-year-old. “A paati in the neighbourhood would typically drop by, bringing ghee that she made at house. Grandfather at all times purchased from her.” Ramasamy realized to cook dinner biryani from his father, P Bangaruswamy Naidu, and the dish grew to become an prompt hit in Dindigul in the Thirties when he established a small restaurant. Today, Giridharan, who has been in the meals enterprise for 25 years, hopes to recreate the dish in Chennai.

He has tied up with three cloud kitchens run by Coimbatore-based Pricol Gourmet in town to produce Dindigul-style biryani. Bangaruswamy Naidu Biryani was began somewhat over a month in the past and is Giridharan’s third try at establishing the model in Chennai. “I arrange our restaurant in 1998 and 2008 in Chennai, however needed to shut down each occasions owing to points with house,” he says.

Dindigul biryani is made utilizing short-grained seeraga samba rice, and has its personal following in town that loves the long-grained basmati rice model. Bangaruswamy, in keeping with Giridharan, got here up with the recipe after his travels in Hyderabad with a pal in the Twenties. “He formulated his model of biryani utilizing locally-grown spices, meat and rice,” he says, including that he too sources rice from Thuraiyur close to Tiruchi and meat from Kannivadi close to Dindigul.

Dindigul biryani is made using short-grained seeraga samba rice

Dindigul biryani is made utilizing short-grained seeraga samba rice
| Photo Credit:
Special association

Bangaruswamy first carried out experiments on biryani at his house kitchen with the assistance of his spouse B Nagammal. “She floor the spices for him,” explains Giridharan. “He bought biryani in small batches at a small restaurant close to the place he lived.” Bangaru bought twice a day; from 6am to 10am and 5pm to 8pm. “In the night, a helper would steadiness on his head a pot of cooked biryani from house to the restaurant,” remembers Giridharan. Today, the restaurant nonetheless stands in the identical spot, and is often called the ‘10am biryani place’, open from 6am to 11am.

Giridharan is conscious of the function of water in influencing the style of biryani. Water from the Athoor Kamarajar dam is stated to boost the flavour of Dindigul biryani. “We actually can not transport water from the dam to Chennai on daily basis,” chuckles Giridharan. But he is happy with the Palar River water he is now utilizing. “I’m able to obtain roughly the identical style,” he says, including, as an afterthought: “We could maybe lose 5% of the unique flavour because of water, however I hope to make up for it by following my nice grandfather’s recipe to the T.”

Bangaruswamy Biryani is available on fashionable meals supply apps. You also can decide up biryani from 11am to 11pm from A12, SIDCO Industrial Estate, Guindy; Door no 2, 2nd Floor, 2nd Avenue, Anna Nagar East; No 23, St Thomas Street, Santhosh Nagar, Kandanchavadi. For particulars, name 9962547426.

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