Biryani – The word biryani itself gets all of us salivating, doesn’t it? It is one such celebratory meal that excites everyone around us. Biryani is like a celebration in itself, it is one such dish that may have variants and versions but never disappoints. Each kind of biryani is loaded with flavors, aromas, and a lot of deliciousness. However, there are some variants that stand out from the rest. We’ve tried to list down the top 5 best biryani variants in the blog. Go on, read, enjoy, and don’t hesitate to salivate while you read.
Lucknowi Biryani is also known as the king of all biryanis, because biryani as a delicacy was first introduced in India by the Mughal Royals who ruled Lucknow around the 18th century. The Lucknowis prefer cooking the rice and the masala with veggies and protein separately and then layer them up with each layer garnished with fried onions, coriander, and rose water. Lucknowi Biryani may not be as spicy but is packed with aromas and various flavors of cardamom, star anise, cinnamon and rose water. It is mostly served with sides like boondi raita or onion and tomato raita.
Hyderabadi Biryani / Tahiri Biryani:
Originated from the royal kitchens of Hyderabad, Hyderabadi Biryani is spicier than its other variants as the Nizams who once ruled Hyderabad loved spicy food. They prefer using different kinds of protein over other vegetables. A true Hyderabadi Biryani is slow-cooked in an earthen pot sealed with dough (also called the dum technique). What makes the Hyderabadi Biryani stand out is the spice and the earthy aromas from the earthen pot.
Kashmiri Biryani includes the use of whole spices, saffron and dry fruits in abundance. The proportion of potatoes to other vegetables or proteins is also towards the higher side. Kashmiris use wide, heavy-bottom copper kadhais to cook the biryani. Mostly, vegetables or proteins are marinated in spices and curd for over 5 hours and then slow-cooked with raw rice, saffron and dry fruits for 3-4 hours. It is one of the richest variants of biryani as it includes rich ingredients like saffron and dry fruits.
When the Britishers invaded India the Nawab of Awadh, Nawab Wajid Ali Shah was deposed to Kolkata, that’s how biryani was introduced to the West Bengal belt of India. Kolkata Biryani has a unique ingredient, deep-fried potatoes which are used in abundance along with other veggies or protein. The lightly spiced and slightly sweet Kolkata biryani flavored with nutmeg, cinnamon, mace, cloves, cardamom, and yogurt is now loved by people across the globe.
A special variant of Biryani from the Malabar region in India, Malabari Biryani shows the dominance of South Indian flavors like pepper, cloves, curry leaves, and coconut milk. Another quality that sets it apart is that it is slow-cooked in a brick/earthen oven. Malabari Biryani finds a perfect balance with the sweet flavors of rice, dry fruits, coconut and the spiciness of pepper, cloves and other masalas.
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