Among the festivals to look forward to this summer is Biryani Khaas at India Palace – an authentic heritage dum biryani festival celebrating the very best of India. India Palace, an award-winning Indian fine dining restaurant, is hosting its Biryani Khaas festival for the fourth time at all its outlets in the UAE, running until August.
The specially curated seasonal menu highlights the flavours and varieties of biryani found across the different regions in India. The selection includes six authentic dum biryanis with vegetarian and non-vegetarian options.
The menu includes:
Noor Mahal Biryani (Dh42), named after the Noor Mahal Palace, is a true royal dish, with tender juicy chicken balls tossed in sauce and arranged like gems in a jewel.
Raan Biryani (Dh150), a meat lover's delight, this gorgeous dish is prepared with a whole leg of lamb marinated overnight in spices, slow-cooked and chargrilled to perfection.
Shahi Jheenja Biryani (Dh79), a Royal dish fit for a king, combines ingredients typical in the Mughlai style of cooking – prepared with king prawns simmered in aromatic spices and tomatoes, layered with long-grain rice.
Lucknow Murg Biryani (Dh46), a famous Lucknowi delicacy, made in the typical Shahi Mughal style with chicken marinated and simmered in a gently spiced rich creamy gravy, dummed to perfection.
Subzi Qabuli Pulao (Dh36), this vegetarian version of Qabuli Pulao is an ethereal mix of rice and sweet warm spices, slow-cooked with chana dal and flavoured with cinnamon and green cardamom.
Coorgi Murgh Biryani (Dh46), reminiscent of the unique spice rich and scenic Coorg, the dish is flavoured with black peppercorns, curry leaves, coconut, fennel seeds and grinded whole spices.
"India Palace as a brand echoes the tradition and cultural heritage of India adorned by the royalty, richness, and diversity of flavours found across the country. The Biryani Khaas festival is an extension of our commitment of introducing the flavours of India, in all its glory to the residents of UAE," said Rohith Muralya, director concept cuisine at SFC Group. "The selection of the biryanis to be included in the special menu for the Biryani Khaas festival took months of research in finalising the four that we have today. Each dish speaks of the region it represents, the diversity in the spices used and the type of rice and protein used."
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