Rice is a very versatile food ingredient, which people like to eat in many different ways. Rice is also eaten in the form of Biryani in India. Mouth-watering just hearing the name of this rice and meat concoction made with delicious and mysterious spices. Biryani is a nationally loved dish and is best made with salad and raita. India boasts of a rich food heritage that varies not only from state to state but also from city to city. In such a situation, you also get to see many types of Biryani across the country. Today in this episode, we are going to tell you about the different Biryani of the country, whose taste is unforgettable in itself. Let's know about them...
Hyderabadi Biryani
Biryani is believed to have originated from the kitchen of the Nizam of Hyderabad. There are two types of Hyderabadi Biryani – Pakki and Kachhi. Pakki Hyderabadi Biryani involves cooking basmati rice and meat separately and then putting them together. Whereas Kachhi Hyderabadi Biryani is made from raw marinated meat, placed between layers of basmati rice along with saffron, onions, and dry fruits, and then slow-cooked.
Kolkata Biryani
Bursting with unique flavors, the story of Kolkata Biryani is rooted in a nostalgic past. When the last Nawab of Awadh, Wajid Ali Shah, was exiled, he was accompanied by his cooks. The Nawabs were fond of delicious food but their chefs lived on meager incomes due to their low income. Biryani used expensive meat Instead, he started adding potatoes and since then potatoes have become a part of this biryani.
Thalassery Biryani
Thalassery Biryani is a popular biryani dish in Kerala and is widely relished by the natives there. It is a mixture of different cuisines like Arabic, Persian, Indian, and European. Unlike other biryani made with basmati rice, this biryani is made with jeeraksala rice which is highly aromatic rice. It is a dish that traces its origin back to the time of the king's rule in India. Thalassery Biryani is rich in aromatic spices which go well with jeerakasala rice.
Mughlai Biryani
A popular part of Mughlai cuisine, this biryani came to India with the arrival of the Mughals. It quickly spread across India and is still very popular in the country. Mughli Biryani is considered to be the most authentic version of Biryani that is still made the traditional way. In the Mughal days, it was marinated in a mixture of spices to make biryani with chunks of red meat and slow-cooked on a bed of aromatic rice with kewda.
Lucknowi Biryani
Lucknow's biryani, derived from the heritage of the Awadhi style, is mildly spiced. To make this moist biryani, it is prepared in meat juice along with spices. The meat is first half-cooked and then mixed with spices such as anise and cinnamon, layered with rice, and cooked in a steamy style.
Bhatkali Biryani
Bhatkali Biryani is a favorite dish of the people in the coastal region of Karnataka. It is said that the Persians left this dish behind for us to cherish. The popularity of Bhatkali Biryani is that no oil is used in its preparation. Unlike other biryanis, this biryani is white with some stripes of orange color. Bhatkali Biryani is topped with crispy fried onions and garlic and is simply delicious.
Tehri Biryani
Traditional Biryani is made with meat, but Tehri Biryani is served without it. Legend has it that this biryani was made for vegetarian Hindu mums in the Mughal court, and since then, it has become one of the popular dishes among vegetarians in the North India region. This biryani consists of potatoes, carrots, many vegetables, and a variety of spices, which make the taste tangy and savory.
Moti Biryani
Moti Biryani means biryani with pearls. It is said that Nawab Wajid Ali Shah, the fifth king of Awadh, was the creator of the first Moti Biryani. It was just his style of presenting his opulence and splendor to the world. Moti Biryani consists of edible pearls that are made using eggs and then wrapped in real gold and silver foil to give them a shiny look. These edible pearls were then stuffed inside the chicken, which was cooked with rice.
Dindigul Biryani
Only the meat of grass-fed Kannivadi goats is used to make Dindigul Biryani. In other Biryani, large pieces of meat are added while in Dindigul Biryani, the meat is cut into small cubes. Curd and lemon are mixed with black pepper leaves to give a tangy flavor to jeera samba rice. Thankfully, onion raita and brinjal gravy accompany it to reduce the burning sensation in the mouth.
Bombay Biryani
This Tasty Biryani is generally prepared by the Muslim community in Mumbai. A combination of different spices, meat, and rice with Kewda is very delicious. also, it contains more oil and fried onions than other varieties of biryani. Served with raita or salad, this dish is a classic Sunday food for most non-veg families in Mumbai.
(PC: Lifeberrys)
