Chef Naman Gulati's butter biryani divides
- Chef Naman Gulati’s “biryani butter” recipe spread across Indian food feeds on April 24 and 25, recasting biryani’s fried onions, saffron and mint as a butter for parathas and wraps. - Reports on the viral clip say Gulati mixes birista, fried garlic, saffron bloomed in milk, mint, biryani masala and rose water into softened butter, then calls the result “spicy, aromatic and addictive.” - The recipe landed in a long line of fusion-biryani experiments, but this one turns the dish into a spread instead of a rice preparation. (food.ndtv.com)
Chef Naman Gulati’s latest viral recipe is not a biryani at all, but a butter flavored to taste like one. (food.ndtv.com) Coverage published on April 24 and April 25 says Gulati posted an Instagram video showing how he turns classic biryani ingredients into a spread he calls “biryani butter.” (indiablooms.com) (indulgexpress.com) The method starts with birista, the crisp fried onions used in many biryanis, then adds fried garlic, saffron crushed with milk, mint, biryani masala and rose water. That mixture is folded into softened butter. (food.ndtv.com) (indulgexpress.com) Gulati says the finished butter works on parathas and chicken wraps rather than in a pot of rice. NDTV’s report quotes him describing it as “spicy, aromatic and addictive.” (food.ndtv.com) That distinction explains the split reaction. The recipe borrows biryani’s fragrance and garnish profile, but strips away the layered rice-and-meat or rice-and-vegetable structure that usually defines the dish. (food.ndtv.com) The reports that amplified the clip leaned heavily on curiosity from viewers. Indiablooms and Indulge Express both highlighted comments asking about shelf life, technique and whether the spread could be bought or packed for delivery. (indiablooms.com) (indulgexpress.com) Some responses were plainly enthusiastic. NDTV and Indiablooms both cited comments calling the idea “new,” “genius” or worth trying at home. (food.ndtv.com) (indiablooms.com) The argument around the dish is really about naming as much as cooking. Biryani already has dozens of regional forms across South Asia, but “biryani butter” pushes the label onto a condiment built from its signature aromatics. (food.ndtv.com) For now, the recipe’s spread has been measured in reposts and pickup articles, not restaurant menus. But Gulati’s clip has already done one thing: it turned biryani from a main course into a debate over how far a flavor can travel before the name stops fitting. (indiablooms.com) (food.ndtv.com)
