1. BIRYANI VARIETIES
Biryani Different Taste: Tastes are different in each region. A fragrance in every city. The method of cooking also varies depending on the region. The Indian forties added their expertise to the marvelous invention of the Mughals. Go to the store and pick up quality spices for the biryani feast.
2. HYDERABAD BIRYANI
5. TEHRI BIRYANI
10. BARRY BIRYANI
Famous all over the world. It is said that the Arabs came and brought this dish. Half-cooked biryani is made with rice, mint, fried onions, mutton mixed with chili and chicken. There are two types of Hyderabad Biryani. One is raw, one is pucca. In ‘raw’ biryani, raw meat is seasoned with yogurt and cooked between layers of rice. In the preparation of ‘pukka’ type biryani, the meat and rice are cooked separately and added at the end. Sindhi Biryani is native to the Sindh region of Pakistan. The berries and potatoes are wonderfully cooked together. The main ingredients are spices, mint, coriander, dried chilies, sour yogurt, dry fruits, and dried fruits.
3. LUCKNOW BIRYANI
Its birthplace is UP. It is also known as Awadhi, Pukka Biryani. Dhampukt is cooked in istel. It uses fewer vegetables and meat. The spices, however, are heavily poured. Cover the edges of the pot with flour and place them on a baking sheet. Add some milk at the end. The strength of this biryani is the aroma that stretches for miles.
4. AMBUR BIRYANI
Tamil Nadu Ambur Biryani is very famous. Also known as ‘Vaniyambadi Biryani’. It is made with coconut milk. Served with a variety of vegetables. History tells us that Arcot was the invention of the Nawabs. Ambur Biryani is made with Sambamasuri rice which is widely available in our country. It also uses spices sparingly.
‘Tehri Biryani’ is widely available in the North. Its origins are in Tehran! This is the specialty of Shaka Haru. Potatoes are used instead of meat. History has it that Tehri Biryani was cooked in the Mughal court especially for Hindu employees. Made with basmati rice, potatoes, carrots, and spices.
6. THALASSERY BIRYANI
Kerala Special Thalassery Biryani. Khaima rice is used instead of basmati. Very famous in the Malabar region. Anise seeds, cumin, dried fruits, mace, cashews, tomatoes, onions, ginger, cinnamon, and cloves are widely used. Khaima rice and meat are cooked separately and mixed when served. ‘Malabari Fish Biryani’ is also popular in the same area.
7. KOLKATA BIRYANI
Slightly bitter, slightly sweet. The rice is pounded and cooked. Add yogurt, spices, meat, other ingredients as well as boiled egg and potatoes. Fragrances such as nutmeg and saffron are widely used. Kolkata Biryani is cooked with non-vegetarian meat and veggie with potatoes.
8. MOMENI BIRYANI
Momeni Biryani originated in the Gujarat-Sindh region. Is very intense. It is cooked with yogurt, mutton, fried onion rings, potatoes, tomatoes, and fruit chilies (cut in half). Glow's reddish-brown.
9. BOMBAY BIRYANI
‘Bombay Biryani’ is very famous in the commercial capital as the name implies. Made with potatoes, chicken, and dried berries. Stir-fry spices, white cumin powder, green chilies, aloo, spices, and food coloring. Served with onion and tomato raita.
Barry Biryani is said to have originated in the Dakshina Kannada region of Karnataka. The Muslim population here is small. There are very few businessmen out there. Locally the word ‘beri’ (Behari) means ‘trade/business. Chicken and spices are common in this biryani. Add grated green coconut and egg yolk. Chicken curry after cooking biryani rice Serve layered with boiled eggs.