Biryani! The mention of this word itself is sure to send the heart beats racing and make the taste buds dance in anticipation. The magical aroma and flavour of this food weaves its web across the subcontinent and beyond. Biryani’s roots can be traced to the Mughals reaches the climactic heights of food nirvana during the holy month of Ramadan when different variants of this exotic dish lure millions across the length and breadth of India.
Have you had your fix of Biryani yet? Here are 9 different types of Biryani which will tempt you and ensure that you try them this Eid.
Hyderabadi Biryani- A Taste of Arabia
Hyderabad which is the city of Nizams has a very strong Arabian influence. Hyderabad is synonymous with Biryani. During the holy month of Ramadan, the city is enveloped in a heady haze of flavours and aromas as the streets come alive with night markets selling exotic food among many other things. Though Haleem is a star during Ramadan, the Hyderabadi Biryani holds its own and no visit to the city would be complete without tasting this famed dish. The Hyderabadi Biryani is a spicy dish and is an enthralling blend of Arabian cuisine that has been blended with the local spices of the region. The Biryani is best enjoyed with the side dish of Mirchi Ka Salan.
Lucknowi Biryani the Mughal Temptation
Lucknow, the land of the Nawabs, known for its poetic finesse also conjures up an exquisite concoction of rice and chicken marinated with the best of spices. The flavours rise to heavenly proportions as the rice and spices are cooked separately and the marinated chicken is added later. The seamless blending of the local Awadhi cooking style with the Mughal cuisines results in an irresistible temptation.
A small town in the state of Tamil Nadu is known for its Biryani. The town named Ambur seems incomplete without the Biryani suffix. The Ambur Biryani is moderately spicy and has a greater proportion of meat as compared to rice. A Brinjal curry is the accompaniment to the tasty Ambur Biryani.
Biryani was introduced to Kolkata when the last Nawab of Awadh Wajid Ali Shah was exiled from Lucknow and made his way to Kolkata in the middle of the 19th century. Nawab Wajid Ali Shah brought along with him his personal chef as well as the art of making Lucknowi Biryani which slowly evolved into its own style that came to be known as Kolkata Biryani. The Kolkata Biryani mainly uses meat, eggs, and potatoes. Nutmeg, cloves, cinnamon and other spices are used for marinating while the rice is flavoured with rose water and saffron.
The characteristic of the Sindhi Biryani is slit chillies, cilantro, and fresh mint which enhance the flavours and aroma of the dish. An exotic garnishing of dry fruits and nuts as well as onion rings make for a very visually tempting as well as tasty Biryani.
Thalassery which has a long and ancient history as a maritime port with connections to Arabia, Europe, and Persia. This has resulted in a unique cuisine that has evolved as a blend of the flavours from these faraway lands with local cuisine. The Thalassery Biryani too is a culmination of these influences. One unique aspect of the Thalassery Biryani is the use of a rice called Khyma which is mixed with ghee. A generous amount of spices and nuts like cumin seeds, cinnamon, cashew nuts, raisins and mace are used. But it is interesting to note that chilly or chilly powder is sparingly used in the Thalassery Biryani.
The Biryani from the Chettinad region of Tamil Nadu is a popular Biryani to taste in the state. The Chettinad Biryani. The Biryani is eaten with a mutton based gravy that is tangy and spicy. Onions and curry leaves too are used for garnishing.
Another popular variety of Biryani named after the name where it is usually available is the Dindigul Biryani. This Biryani has a noticeably tangy flavour which comes from lemon juice and curds.
The Memons in Kutch, Gujarat have their own version of Biryani which is referred to as either Kutchi Biryani or Memoni Biryani. This Biryani primarily consists of lamb and rice cooked with spices along with onions and potatoes. The Kutchi Biryani has more of natural flavours and avoids any sort of colouring.
So aren’t your taste buds dancing with joy, reading about these different types of Biryani? Where are you headed this Eid to taste the pleasures of Biryani? Wherever you are headed be assured that there is a Sterling Resort in the vicinity, waiting to make your holiday special and the moments memorable.