Biryani is a dish which plays heavily with people’s emotions. Here’s a look at the different varieties of biryani available throughout India.
Hyderabadi Biryani – Andhra Pradesh
Passed down from the kitchens of Hyderabad’s Nizams, this much acclaimed biryani is fiery and comes in two varieties – kacchi (raw) and pakki (cooked). The kachhi biryani involves marinating the meat overnight in spices and curd and then layering it with rice next, to be cooked at a particular temperature. The pakki biryani involves the meat being marinated for a shorter time and cooked separately from the rice. The two elements are then layered together before being cooked by the dum method.
Lucknowi Biryani – Uttar Pradesh
The Lucknowi biryani is a legacy of the Awadhi style of biryani with mild spices. A stock prepared from meat is stewed in its juices with spices to make this tender and moist biryani. Meat is cooked partially and infused with spices like star anise and cinnamon and then layered with rice in the dum pukht style.
Bihari Mutton Boti Biryani- Bihar
Bihari Chicken Boti Biryani has a wonderful and authentic taste. In this recipe chicken is cooked during dum (simmering) and that thing create a distinct taste and Served with Raita.
Calcutta Biryani – West Bengal
The Calcutta biryani with all its drool worthy, subtle flavors has a melancholic past. When Awadh’s last Nawab Wajid Ali Shah was banished, the connoisseur of food and expensive tastes brought along his entourage of cooks. With a considerably diminished amount of income, the chefs struggled to make do with what they had and introduced the humble spud to replace expensive meat in the biryani and it has stayed there ever since.
Dindigul Biryani – Tamil Nadu
Only meat from Grass-Fed Kannivadi goats are used to make proper authentic Dindigul Biryani. The dish is set apart from its peers because the meat is cut into tiny cubes instead of large chunks. Jeera samba rice is doused in curd and lemon for that tangy aftertaste and then mixed liberally with pepper leaves to set your taste buds ablaze. Luckily, there’s onion raita you can ladle on to combat the fieriness of the biryani.
Malabar Thalassery Biryani – Kerala
The Malabar Thalassery Biryani is serious business. Basmati rice is passed over for their indigenous variety of rice called ‘Khyma’ or ‘Jeerakasala’. What follows is an extravagance of succulent Chicken wings, Crispy fried onions, Sauteed cashews, raisins, Malabar spices and fennel seeds. The meat with gravy is mixed with the rice only when it is served.
Memoni Biryani – Gujarat
The Memoni biryani is perfect for people who like their food high on the hot-o-meter. This extremely spicy biryani is a speciality made by the Memons of the Gujarat-Sindh region. Juicy lamb chunks, crisped onions and potatoes with yogurt are added to this biryani.
Tahari Biryani – Jammu & Kashmir
According to legend, the dish was birthed in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. A vegetarian alternative to biryani was devised for them and continues to enthral vegetarians even today. The dish is a popular street food in Kashmir.
Bhatkali Biryani- Karnataka
If you’ve ever been to a wedding in Bhatkal, a coastal town in Karnataka, chances are you’ve been served a steaming plate of the Bhatkali biryani. The meat in Bhatkali biryani is cooked in an onion and green chilli masala and layered with aromatic rice. Some more chillies, spices and curry leaves are added to the dish to make it flavourful. The result is a delicious meat dish paired with white rice streaked with orange with that pungent aftertaste of onions and garlic.
Bombay Biryani – Maharashtra
Mumbaikars’ zest for life is evident in their biryani as well. Tangy and sweet, the Bombay biryani is a riot of flavors with every spoonful. Other than chicken or mutton what you’ll always find amidst the heap of rice is spicy fried potatoes. There’s a tinge of sweetness to the dish lent by the addition of dried plums and kewra water . It might win your heart just like the city does.
Jodhpuri Kabuli Biryani- Rajasthan
The recipe takes its name from Jodhpur, a city in the royal state Rajasthan state of India and famous for many traditional snacks and dishes. Jodhpuri Kabuli Biryani is a vegetarian adaptation of a similar non vegetarian dish owing its origin to Kabul in Afghanistan which uses considerable nuts and dry fruits.
Source : Wikipedia and other searches
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