Re: Funerals
It’s what Hyderabad is known for!!! Sometimes its called “dum biryani”…basically, the way we make biryani, the gosht/chicken is marinated in yogurt/papita/masala and then layered at the bottom of the deg, covered with parboiled rice and then tightly sealed and set on very low dum to continue cooking. It’s not as “heavy” as the maseledar biryanis where the salan is cooked seperately and then layered with rice.
I hope that made sense lol