Who doesn't love a plate full of Biryani? Biryani is a classic in its own way and requires no introduction. Its fragrance is absolutely glorious and it is one of the most adored delicacies not only in India but all over the globe. As you may know, the Mughals landed in India from Persia. So, it may be reasonable to assume that Biryani originates from Persia and Central Asia. Biryani has a large number of types that can be found in India, Pakistan, Bangladesh and other parts of South Asia. It is known that the first of the diverse types of Biryani was found from the Mughal Kitchens. Okay, that is a lot of history for now!
If we had to depict Biryani in only one sentence, it would basically be rice cooked with meat and flavors. In any case, there is a wide range of Biryani that is cooked in various ways utilizing different types of ingredients as per the place and preferences of the people.
It doesn't make a difference what time it is, the mere mention of "Biryani" is enough to make you hungry. For the individuals who love rice dishes, Biryani resembles paradise and even the individuals who don't like rice all that much, make an exemption for Biryani. If you happen to be crazy over Biryani, then this is for you.
So, let’s get to the point and checkout the 5 types of Classic Biryani for you.
1. AWADHI/LUCKNOWI BIRYANI
What is a Biryani if it isn’t cooked in an illustrious royal way? Awadhi Lucknowi Biryani has its very own essence. Meat/chicken pieces cooked to flawlessness in the midst of fragrant rice. In this Biryani, the chunks of meat are cooked slowly with a bit of spices to tantalize your taste buds and give you the spicy feel with a touch of saffron.
The Biryani is generally served in a Matka in the majority of the eateries to give you the vibes of a Classic Biryani. In addition, it is light on the stomach as it is low in terms of spice.
2. HYDERABADI BIRYANI
Straight from the avenues of Hyderabad, these rich flavors will stew in your kitchen. Hyderabadi Biryani is well known around the world and this dish surely knows to win hearts. The Biryani is basically half boiled rice layered with singed onions, mint, and cooked meat by making it in a unique “dum” style.
For some home cooks and culinary experts, this dish is a significant test to make and everyone has their one of a kind method for spicing it up. What makes the Hyderabadi Biryani stand out from the rest is the use of Coconut and Saffron.
This colorful and aromatic Biryani from the land of the Nizams also uses rose water to make it a bit different from the rest. The rice is layered with brilliant fried onions, mint leaves, chilli and red hot chicken. To make your experience better, get some raita (yogurt).
3. KOLKATA BIRYANI
Kolkata Biryani has its inspiration from the Lucknowi Biryani. The gourmet experts from Awadhi kitchens brought the Biryani formula to Kolkata, which later on changed into the special Kolkata Biryani that we know today. Alright! There we go with history when we’re talking about food again. The addition of boiled eggs and potatoes likewise gives an alternate flavor to the dish. Utilization of nutmeg alongside saffron and rose water gives this Biryani the trademark aroma.
Much the same as other Bengali dishes, the Kolkata Biryani certainly has a sweet taste to it. The flavors utilized in the formula are significantly milder than different Biryanis. Potato is the vital ingredient here with the rice cooked with boiled eggs and juicy meat. Because of an extraordinary mix of flavors utilized in the marinade, the Biryani has a charm of its own as compared to the others.
Since it is also slightly sweet, the meat is dipped in yogurt to make what you call it as Kolkata Biryani. Sounds tempting, TBH!
4. SINDHI BIRYANI
Sindhi Biryani is a dish that started in the Sindh territory of Pakistan. Sindhi Biryani has a great mix of customary flavors which makes it a delightful and peppery Biryani dish. This Biryani is produced using roasted spice, nuts, onions, mint, dried fruits and also yogurt, making the flavor fragrant. Added to this Biryani are plums and potatoes for an amazing feel and taste.
Absolutely exotic in terms of taste, the Sindhi Biryani is a treasure of various flavors and aromatic spices. The main ingredients of this Biryani are rice, vegetables, meat, dry fruits and also spices. Truth be told, the Sindhi Biryani has turned out to be a regular on international flights connecting to Pakistan.
Use of kewra or mitha ittar is another separating factor with prunes that attracts people to this biryani.
5. MALABAR BIRYANI
Malabar Biryani is for the most part made on the shores of Kerala. This Biryani has almost no spice and it is cooked with meat that is first broiled.
Despite the fact that the parts of meat and spices are like alternate varieties, how this Biryani varies from the other ones is by the selection of its rice. They utilize an uncommon kind of rice grain known as Khyma, which is essentially small thin rice. The Biryani is cooked on dum after being sealed and the top is secured with hot charcoal. Various other ingredients used incorporate Malabar flavors, meat or chicken, fennel seeds, cashews, meat or chicken and raisins. The Khyma is cooked independently from the meat and combined just at the time of serving.
Culinary specialists in Kerala include these ingredients while setting up the Biryani. The difference lies in the technique of preparation from other Biryanis. The Malabar Biryani is one of the most cherished dishes in the state of Kerala, India and can be enjoyed in sweet as well as salty flavors, as per your taste. The Malabar Biryani is perfectly embellished with dry fruits and then it is ready to be served. Voila!