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Rice is one of the most important cereal grains in the world today and serves as a staple food source for more than half of the world’s population. Staple food is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet.

Apart from the plain rice, the delightful recipes of rice are pulao and biryani. Pulao and Biryani Day commemorated at Maya Restaurant at Trident, BKC-Mumbai on 25 June, 2017 showcasing a delectable selection of both classic and lesser known Pulaos and Biryanis of India. The event was curated by Rushina Munshaw Ghildiyal and Chef Ashish Bhasin, Executive Chef Trident, BKC-Mumbai. There were 14 varieties of mouthwatering dishes, whose aroma forced you to lift the lid on and enjoyed the tasty veg and non-veg pulaos and biryanis with salan, pickles, curd, papads & more. The following pulaos and biryanis were served to remember the day:-


Kanagucchi pulao
Kathal ke biryani
Subz gatte ki tehari
Berry pulao


Murshidabadi murgi biryani
Murgh ka safed pulao
Thalasseri biryani
Ambur biryani


Kacche ghost ki biryani
Awadhi ghost biryani
Yakhani pulao
Nizamuddin Biryani

Fish and sea fish

Sodyacha pulao
Vermicelli prawn pulao

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