{"id":308,"date":"2026-07-21T19:00:03","date_gmt":"2026-07-21T19:00:03","guid":{"rendered":"https:\/\/papadam.es\/?post_type=product&p=308"},"modified":"2026-10-22T01:55:04","modified_gmt":"2026-10-22T01:55:04","slug":"chicken-2","status":"publish","type":"product","link":"https:\/\/papadam.es\/es\/producto\/chicken-2\/","title":{"rendered":"Pollo"},"content":{"rendered":"
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Every grain of rice soaks up the aromas without drying out.<\/p>\n

Our Classic Biryani combines basmati rice slow-perfumed with spices (cinnamon, cardamom, clove, saffron) with the protein of your choice, all cooked sealed and steamed “dum”-style so every grain of rice soaks up the aromas without drying out. Served with crispy fried onion and fresh coriander, this single, generous dish is almost a meal in itself, between fragrant rice and tender meat cooked in its own juices.<\/p>\n<\/section>\n

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Also available with<\/h2>\n
Lamb \u2014 12,05 \u20ac<\/span><\/a>
\nChicken Tikka \u2014 11,60 \u20ac<\/span><\/a>
\nKing Prawns \u2014 15,35 \u20ac<\/span><\/a>
\nVegetable \u2014 10,50 \u20ac<\/span><\/a><\/div>\n<\/div>\n<\/section>\n
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Pairs well with<\/h2>\n
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\"Mixed<\/div>\n
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Mixed Raitha 3,25 \u20ac<\/span><\/div>\n

The traditional, essential side to any good biryani.<\/p>\n<\/div>\n

+ Add<\/a><\/p>\n<\/div>\n<\/div>\n

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\"Plain<\/div>\n
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Plain Papadam 1,40 \u20ac<\/span><\/div>\n

A crispy touch to start, the traditional Indian detail.<\/p>\n<\/div>\n

+ Add<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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A dish with history<\/h2>\n
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Antiquity<\/div>\n

Biryani is thought to have been born in the kitchens of the Mughal court in the 16th century, out of the meeting between Persian pilaf traditions and Indian spices.<\/p>\n<\/div>\n

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Regional tradition<\/div>\n

Every region of India has developed its own variant, from Lucknow biryani to Hyderabad biryani, each with its own cooking method and spices.<\/p>\n<\/div>\n

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A modern dish<\/div>\n

Today considered one of the most iconic dishes in all of Indian cuisine, it is the object of a genuine following worldwide.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\u26a0\ufe0f A small note from an amateur historian<\/div>\n

The debate over biryani’s exact origin (Persia, the Mughal court, or South India) still keeps historians and food writers busy today \u2014 we won’t settle it here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Frequently asked questions<\/h2>\n
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\nWhich protein can I choose for the Classic Biryani?+<\/span><\/summary>\n

It is available with chicken, lamb, chicken tikka, king prawns or a vegetable version, with prices varying by choice.<\/p>\n<\/details>\n

\nIs the Biryani spicy?+<\/span><\/summary>\n

It is fragrant and lightly spiced, without being truly hot.<\/p>\n<\/details>\n

\nIs it served with sauce?+<\/span><\/summary>\n

No, biryani is enjoyed without sauce; we recommend a raitha on the side.<\/p>\n<\/details>\n<\/div>\n<\/section>\n<\/div>\n