Hyderabadi biryani is world-renowned for its combination of spice, flavor, and aroma that can awaken the dead to take a bite. Biryani is not only from Hyderabad, but all around the country, it is found to have its twist, and addition.
Biryani, Hyderabadi, or otherwise is a rice dish made with flavourful spices, fried onions, and some meat. In all parts of the country, biryani is prepared with different combinations and of different tastes. Here are 10 must-try biryanis.
Hyderabadi Biryani: The classic most popular on the list is Hyderabadi dum style biryani, prepared with layering basmati rice, with a layer of spices, dried fruit, and nuts, with a layer of saffron-infused rice and meat of choice, all cooked in a sealed earthen pot.
Lucknowi Biryani: Lucknow biryani uses the same layering technique to cook, but the difference lies in the cooking time. The rice in Lucknowi biryani is softer served, with partially cooked chicken added to the uncooked rice before sealing the pot. It is also popular by the name of Awadhi biryani
Calcutta Biryani: Calcutta Biryani is very innovative in its own style. Cooked with Dahi marinate chicken, it does not require layering. The Calcutta Biryani also has soft-boiled egg and while potatoes in the cooking pot.
Bombay Biryani: Bombay Biryani has all the landmark flavors and qualities of biryani but with a twist. It has potato in the recipe, similar to Calcutta Biryani, with kewra infused water, and dried plums.
Tahari Biryani: In all the biryanis above meat of choice was an essential part of the ingredient, but with Tahari Biryani it is exceptional. Historical context is that this recipe was created for vegetarian Hindu bookkeepers in the Mughal court. This recipe has been a part of Indian cuisine ever since.
Sindhi Biryani: This recipe comes from the land that used to be part of India in the past. Sindhi Biryani is made with extra spice, yogurt (Dahi), and the classic flavors of the biryani. Like the Bombay Biryani potato and plums are a part of the recipe.
Kalyani Biryani: The tangy taste is the trademark of Kalyani Biryani from Karnataka. This was achieved by marinating the buffalo meat in spices and adding a lot of tomato to the cooker. In addition to this, the array of spices brings a flavourful aroma.
Dindigul Biryani: Chennai has its touch to this cuisine, with curd marinated meat, lemon juice, and jeera sambar rice. The tangy dish is ever popular with all the locals and tourists.
Thalassery Biryani: One of many specialties of Kerala, the Thalassery Biryani is made with roasted cashew, fried anoint, cooked raisin, fennel seeds, in the rice. This gives the biryani its characteristics, sweet and sour taste.
Delhi Biryani: Delhi biryani was introduced by Mughals, as a healthy food. But unlike nowadays health is not equal to lack of taste. With Ghee and spices, Delhi biryani is a combination of health. Flavor and aromatic food that unites the whole capital.
These are a few types of popular biryanis found in the country. foodies and food enthusiasts, just have to taste all these types at least once in their journey.
