Types of Biryani
Posted on September 20, 2020 by Ghoomophiro
Biryani is among the most favorite delicacies in India. Most of the people prefer eating Biryani as it is highly rich in nutrient content. Almost every state in India gives a unique and beautiful shape to the ancient rice and meat delicacies. Also, there can be a highly flavourful transition to vegetarian Biryani as well.
There are many different recipes of Biryani cooked in India. These may also be known as “various forms” or “types of Biryani.” Here we have a look at different types of Biryani:
Lucknow is most famous for its etiquette and delicious Mughal food. Also, Indian Biryani was first created in Awadh by the Mughal emperors in the eighteenth century. The Lucknowi or Awadhi Dum Biryani is considered as the king of all Biryanis. While preparing it, the special biryani rice is cooked separately in Indian spices. Then marinated chicken pieces are added in distinct layers, and then the whole dish is cooked in a completely covered pot in low flame for hours. Many other Indian spices are added to keep the flavor of Biryani.
Hyderabadi Biryani is very famous in India. It was first taken to Hyderabad by the Mughal emperor Aurangzeb. The chefs of the monarch of Hyderabad developed various varieties and recipes for the consumption of the royal family. Initially, it involves cooking of raw goat meat with rice till rice soak all the flavors of the flesh. After that, many fresh ingredients, spices, condiments, fried onions, and some fried vegetables are roasted well and mixed with Biryani. You can also get the vegetarian version of Hyderabadi Biryani. It is known as Tahiri Biryani.
Kolkata got the biryani flavor with the coming of Nawab Wajid Ali Shah, the king of Awadh. He bought with him the culture, tradition, and history along with Biryani, to Kolkata. As Biryani reached more people, many diversified recipes of it were developed. Similarly, as it reached Kolkata, the people of Kolkata added potato instead of expensive meat. It added more flavor and taste to the dish. However, while marinating the meat, some people added unique condiments like cardamom and cinnamon to add rich flavor.
The south Indian Biryani offers even more diverse tastes. It includes the coastal taste, Indian flavors, and southern spices. Jeerakasala rice is used instead of Basmati. The Thalassery Biryani includes fish and prawns instead of chicken or mutton, and is cooked in Desi Ghee. It is also quite sweet as it uses the south Indian ingredients and is garnished with cashew nuts.
It is a flavourful variation of the ancient Biryani in the western Gujrat and Sindh region. This Biryani is amongst the spiciest biryanis in the country. It is the highly flavourful version of Biryani in the Indian subcontinent. It is made with soft mutton, yogurt, potatoes, tomatoes, and many other spices.
Which one is your favorite, share with us in the comments.