🍗 Homemade Chicken Biryani in Gurugram – A Taste of Home Away from Home

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A woman in a black traditional outfit sitting at a desk beside a computer, paired with a homemade chicken biryani dish topped with boiled eggs and spiced rice.

When life took Tahamina Molla and Asgar Molla to Gurugram for work, their hearts still longed for the comfort of home-cooked food. So, on a quiet evening far from Sundarban, they decided to bring a slice of Bengal to their new city life—with a warm, aromatic pot of homemade chicken biryani.

🏙️ Location:

Gurugram, Haryana — A bustling city full of skyscrapers, metro lines, and busy routines. But for one evening, our small kitchen transformed into a mini Bengal, with the smell of spices wrapping around memories and laughter.

🍳 Behind the Cooking:

Tahamina took charge of the kitchen, expertly marinating the chicken in curd and spices, while Asgar captured the process and supported with joy. The ingredients were simple, but full of flavor—just like our journey.

📸 A Glimpse Into That Evening:

  • Chicken marinating in curd, red chili, turmeric, garam masala, and a squeeze of lemon juice

  • Rice boiled with whole garam masalas and saffron water for a royal aroma

  • Layering with fried onions, mint leaves, and fresh coriander

  • Slow-cooked in a single pot, letting the flavors lock in

  • Shared on a plate, eaten with fingers, and smiles all around

🍽️ Why This Meal Mattered

For many, biryani is just a dish. But for us, it was a memory—we cooked it in a small flat, on an ordinary day, with extraordinary warmth. It reminded us of:

  • Family dinners in Sundarban

  • Late-night chats while stirring the pot

  • The smell of mustard oil and spices carried by wind over village ponds

This vlog isn’t just about biryani. It’s about recreating love through food, no matter where you are. It’s a reminder that a traditional Bengali breakfast or dinner can connect us back to home, even in a new city.

🌶️ Ingredients We Used

  • Chicken – 1 kg, cleaned and marinated for 2 hours

  • Rice – Long-grain basmati

  • Onions – Thinly sliced and fried to golden crisp

  • Curd, ginger-garlic paste, turmeric, chili, salt, garam masala

  • Saffron water, mint, and coriander for flavor

  • Ghee and mustard oil for richness

This meal isn’t just a homemade chicken biryani, it’s a heartfelt creation – reminding us of every traditional Bengali breakfast, lunch, or dinner shared with loved ones. Whether you crave a Bengali morning meal or an authentic Bengali breakfast, this dish brings it all together in one pot.

🍛 India’s Many Biryani Styles

India is a biryani paradise, and almost every region has its own unique version of this beloved dish. Biryani in India is not just food—it reflects local culture, history, and culinary influences from Mughals, Persians, Arabs, and regional traditions. Here’s a detailed guide to the major types of biryani in India with their cultural background:

01. Hyderabadi Biryani (Telangana)

  • Developed under the Nizams, a blend of Mughlai and Telugu cuisines.

  • Cooked in dum style with basmati rice, fried onions, mint, and marinated meat.

  • Variants: Kacchi (raw marinated meat) and Pakki (pre-cooked meat).

02. Lucknowi (Awadhi) Biryani (Uttar Pradesh)

  • Originated in the courts of Awadh under Nawabs.

  • Uses yakhni (meat broth), mild spices, and layered cooking.

03. Kolkata Biryani (West Bengal)

  • Brought by Nawab Wajid Ali Shah during exile.

  • Known for inclusion of potato and egg, subtle aroma of kewra and rose water.

04. Malabar Biryani (Kerala)

  • Arab-influenced, cooked with short-grain jeerakasala rice.

  • Uses ghee, nuts, and often includes seafood.

05. Dindigul Biryani (Tamil Nadu)

  • Popular in southern Tamil Nadu.

  • Made with seeraga samba rice and curd-marinated meat, tangy flavor.

06. Ambur Biryani (Tamil Nadu)

  • Arcot Nawab origin, simple, mildly spiced.

  • Traditionally served with brinjal curry and raita.

07. Bhatkali Biryani (Karnataka)

  • A specialty of the Bhatkal region.

  • Uses lots of onions and green chilies; cooked in layers without saffron.

08. Bombay (Mumbai) Biryani (Maharashtra)

  • Unique sweet and tangy profile.

  • Includes potatoes, fried onions, and dried plums.

09. Sindhi Biryani

  • From Sindh (now in Pakistan), very spicy and flavorful.

  • Includes tomatoes, yogurt, mint, and potatoes.

10. Memoni Biryani (Gujarat)

  • Prepared by the Memoni Muslim community.

  • Very spicy, less color, more meat.

11. Beary Biryani (Karnataka)

  • Coastal biryani of Beary Muslims.

  • Unique flavor with coconut milk and fennel seeds.

12. Thalassery Biryani (Kerala)

  • Wedding staple from Malabar coast.

  • Uses fragrant khaima rice, raisins, cashews.

13. Assamese Kampuri Biryani (Assam)

  • Rustic biryani with chicken, local spices, and sometimes boiled eggs or fish.

14. Kashmiri Biryani (Jammu & Kashmir)

  • Mildly spiced, often includes dry fruits, saffron, and paneer.

15. Mughlai Biryani (Pan-India)

  • Richest of all, often served in royal kitchens.

  • Loaded with dry fruits, ghee, and heavy spices.

🧭 Cultural Significance:

  • Muslim Communities – Hyderabadi, Lucknowi, Malabar, Ambur

  • Royal Influence – Awadhi, Mughlai, Kolkata

  • Coastal Influence – Thalassery, Bhatkali, Beary

  • Rustic/Regional Influence – Dindigul, Kampuri, Sindhi

❤️ A Message from Us

No matter where life takes you—a rented flat in Gurugram or the quiet lanes of Sundarban—cooking your favorite meal is a way to feel whole. We hope this video and blog inspire others living away from home to create their own moments of joy.

📌 Don’t forget to like, share, and subscribe to our YouTube channel for more home-style cooking, life stories, and food memories.

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