Biryani- One of the words that unite all Indians Together
This spicy and tastiest rice made using mutton, chicken, prawn etc is one of the favorable dishes in India and it is prepared in different methods that every cuisine has its own uniqueness.
Biryani is an Urdu word derived from Persian language. Because of Islamic rulers, Mughals, Nawabs, NIzams, and Sultans, biryani become famous in India.
It is prepared mainly using two techniques, one by cooking raw rice and meat together. In other method, rice and meat are cooked separately and then layering them together.
Apart from these two methods, the spices and the other ingredients used give different taste to the different types of biryani made in India.
Here are the some famous biryani available in various regions of India.
The Mughalai biryani was made first during Mughal dynasty and from since, it is a favorite one for all. According to some food experts, Persian kings brought some secret recipe of cooking meat and rice in rich spices to create authentic Mughal biryani.
You can find more tastier Mughalai Biryani in Delhi
Nizam of Hyderabad ruled south on behalf of Mughals and so their cuisine is having more similarity with Mughals. Hyderabadi biryani is more like mughalai style but is spicier and is rich in flavor.
Mutton is marinated in curd and cooked with rice to make this delicious biryani. Slow-firing technique is used for the cooking and dum is used to give more flavor to biryani.
Paradise biryani is the most famous Hyderabadi style biryani.
Likewise others, Arcot Nawabs made famous this biryani. Ambur is a city which is located near Chennai. This biryani is made using seeraga samba rice which is small in size. Mutton pieces are soaked in curd. This biryani is rich in spices and tangy in taste.
Star Biryani is one the famous restaurants which serves tastier Ambur biryani
Dindigul is a city in the southern Tamil Nadu which has its own unique style of biryani. In this biryani also seeraga samba rice is used which give its special taste. Along with other spices, lot of pepper is used in preparation which is the main reason for the pleasant taste.
This is the region biryani of coastal Karnataka which is low in spices. This particular style is originated from Nawayath muslim community of coastal Karnataka
Lots of onion and green chilies are used in preparation and also it is served in layered format. They do cook the mutton chicken pieces in curd itself which makes it less spicy.
This is Maharashtrian style of biryani. It has one unique ingredients which makes it different among all other biryanis. They use potato for making this biryani.
Whether it is veg or non-veg, they use more potato in the preparation. It is slightly sweeter and oily with more onion.
Malabar Biryani aka Thalassery Biryani has its origin from coastal areas of Kerala. It is prepared using Jeerakasala/kaima rice. It is very low in spice and cooked with the usage of cashew nuts and raisins. Rice and meat are cooked separately and mixed during serving.
Lucknow is also a city of Nawabs. This biryani cooking style is more similar to hyderabadi style in which rice and meat are cooked separately and layered and cooked further using dum technique. Unlike hyderabdi biryani, this one is very less in spices whereas the former is high in spices.
Kolkata biryani is evolved from Lucknowi style. During sepoy mutiny time, poor households were not able to afford meat and so used potato in making biryani which then changed as its specialty. So, also like Bombay biryani it is also has some potatoes in the rice along with meat.