The Varieties of Biriyanis
Biryani (aka ‘biriyani’ or ‘biriani’ ) is a mixed rice-dish which could bring a sudden craving to any foodie. Biryani is believed to have a Persian origin and has evolved over a period of time. Biryani is cooked differently in various regions, thus giving us a wide range of choices to tickle our taste buds. Here’s the list, pick your favourite!
Hyderabadi biryani from Hyderabad (of course!) uses basmati rice, goat/chicken meat, yogurt, onion, spices, lemon, saffron, coriander leaves and fried onions as garnish. This biryani is cooked in layers which is the most challenging part of its making. The most distinguishing feature of this biryani is the usage of saffron and coconut. Serving it with brinjal gravy, adds a unique taste to this royal dish.
Bhatkali biryani originates from the bhatkal town of coastal Karnataka. Compared to the other types of biryani, this does not involve marinating of meat or the use of yogurt in the meat base. This biryani contains very less amount of spices and uses lots of onions & tomatoes. At the time of serving the cooked rice is blended with biriyani masala, meat and plated to relish.
Bombay Biryani is the most popular biryani of Maharashtra. What makes it stand out is the use of potatoes. This is also prepared in layered style, where half cooked basmati rice and cooked meat are placed on dum-style. Adapted from the Irani Biryani, this is typically sweeter and has more grease and fried onions. This is a very flavorful and aromatic biryani prepared using Indian spices.
Lucknowi biryani is based on the Persian style of cooking. This biryani is prepared using a special method known as ‘dum pukht’. This inheres very less amount of spices and is very light on the stomach. This is amazingly sapid biryani and is a crowd-pleaser in Delhi and Lucknow.
Kolkata Biryani has its parentage in the Nawabi style of Lucknow. The slight use of spices combined with ghee, mutton and basmati rice makes it very exotic. Famous in the city of joy, the most uncommon attribute to this is the presence of potatoes and boiled eggs. Also the use of saffron and kewra gives a ravishing aroma to this renowned dish.