""It's a traditional dum-style biryani, layered with close to sixteen components, from marinated chicken to the rice, fried onions, herbs, ghee and saffron milk," says Pandya. Trading out lamb, Pandya uses bone-in leg and chicken thigh pieces for his biryani at the market because "they hold up beautifully during the slow cooking and release their flavor into the rice.""
""To ensure that the steam does its job in the cooking process, Pandya seals each bowl with a ring of dough that "traps all the aroma and moisture." While he admits this process takes time, it seems it is well worth it as the resulting biryani is "fragrant, rich and complete in itself." So, how can you get this dish? Kebabwala starts serving this dish two times a day, once at 10am when the restaurant opens and the other at 3pm .""
Exclusivity drives heavy demand for limited-availability food in New York. Chef Chintan Pandya offers nalli biryani at Kebabwala in Time Out Market, a tender, slow-cooked lamb prepared in a traditional dum-style. The biryani is layered with close to sixteen components, including marinated meat, rice, fried onions, herbs, ghee and saffron milk. For service at the market, Pandya uses bone-in leg and chicken thigh pieces because they hold up during slow cooking and release flavor into the rice. Each bowl is sealed with a ring of dough to trap aroma and moisture. The dish is served twice daily, at 10am and 3pm, with only ten orders per slot to ensure proper execution.
Read at Time Out New York
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