Being a Biryani lover I try many of its kind . There are several ways to make Biryani. Here are the India- Specific ones that every rice and biryani lover should know about. The masses love it and festivals are incomplete without it . The delicious biryani is favourite of all . India has a wide variety to choose from when it comes to this royal dish .
What is Biryani ?
Biryani is generally made with spices, rice, and meat.The word “biryani” is derived from the Persian language, it originates from “birinj” means rice & “biryan” or “beriyan” means to fry or roast.
Origin – Andhra Pradesh
Hyderabadi Biryani is one to the most popular of South Indian dishes . This dish is of Mughlai Origin . It’s a challenge to make as it has unique way of spicing and layering up. The usage of saffron and coconut makes it stand out . This biryani is made in layers – the most challenging part in its creation . While other biryani are dominated by mutton and chicken gravy , here the saffron mixed rice takes away the show. It usually served along with brinjal gravy.
Origin – Tamil Nadu
The little town Ambur has innumerable biryani stalls that will catch your attention. There’s is option between chicken, mutton, beef and prawns . The highlight of this biryani is that the meat is soaked in curd before adding it to the rice , which imparts unique taste to the dish .The flavour of coriander and mint stands out. Served with onion raita and brinjal gravy.
Origin – Coastal Kerela
Bhatkali Biryani is low on spice and well balanced flavour. This dish is originated from Nawab of Muslim Community of Bhatkal . Lot of onions, green chillies used in Bhatkali Biryani cooked in layered format . In Bhatkali Biryani meat pieces are cooked in curd which makes it less spicy.
Origin – Uttar Pradesh
Being originated from Persian cooking style Lucknowi Biryani is made with completely different cooking style known as Dum Pukht . In Dum Pukht method , the meat gravy and rice are partially cooked and then layered in the vessel. This vessel is then sealed by flour paste and let it cook further on low flame known as Dum. Lucknowi Biryani is light on the stomach as it is low on spices.
Origin – West Bengal
Kolkata Biryani has been inspired by the Nawabi cooking style of Lucknow. The Kolkata Biryani has subtle flavours of spices combined with ghee , basmati rice and mutton . Use of potatoes and boiled eggs also introduce a different aroma & flavour to dish . Use of nutmeg along with saffron gives Kolkata Biryani its signature aroma.
Origin – Kerala
This biryani found in Malabar areas like Kozhikode , Malappuram of Kerala. The unique variety of rice called khyma rice is used in this biryani Cooked with rich flavour of spices and generous use of raisins and cashewnuts. The rice and mutton gravy are cooked separately and mixed only at the time of serving .
Origin – Pakistan
Originated from Sindi cuisine of Pakistan. This is cooked with curd , generous use of spices and chilles make this biryani spicy and zesty . Use of kewara or mitha ittr also differentiate it from others . Sindhi Biryani also use potatoes and prunes.
Origin – Maharashtra
Bombay biryani is specially cooked with potatoes. Be it vegetarian or non vegetarian potatoes is must in Bombay biryani . Cooked with layered method where half cooked basmati rice and cooked meat are place in layered and cooked by Dum Pukht style.
This post is for Day 27 of Daily Chatter BLOGCHATTER UBC