Whether you are a kid or a old aged person, your mouth will surely water by the term BIRYANI. For all those who crave for innovative rice dish, biryani stands first in the row. May it be morning breakfast or the midnight meal, biryani suits every occasion to have it. Biryani is no more considered food, it has turned into an emotion. The aroma of biryani is only enough to make you feel hungry! In whatever mood you are, you cannot deny having biryani!
So, let’s know today where in India you can have the best biryani-
Biryani in Lucknow is not only famous in India, but also has its place all over the world. Lucknowi biryani is cooked with richness and with royal ingredients.
Foods from Awadhi cuisine are said to have been widely influenced by the Nawabs of Awadh, who were of the Persian origin. Their royal dishes were aromatic and delicious, flavored with spices, herbs, nuts, plant extracts and saffron. The city of Lucknow is popular for the Awadhi foods like Seekh kabab, Shami kabab, Murgh musallam, Shahi korma and Biryani.
Yellow chili powder is used to make Lucknowi biryani. Though it is available in Singapore, guessing most readers may not be able to find it I made this with very little amount of red chili powder for the color which can be skipped. If you are looking for a flavorful and aromatic chicken biryani using whole spices then this may be for you.
The Hyderabadi biryani needs no real introduction. It is the staple to the locals and the go-to dish for the tourists. With several different types of biryani available across the country, the Deccani Biryani Makers Association think the Hyderabadi biryani is so special that they found it worthwhile to apply for a GI tag recently.
Hyderabadi Biryani is characteristically distinct. The aroma, taste, tender meat, the Zaffran, everything gives it a distinguished appearance.
Biryani has been a part of Hyderabadi cuisine tradition for close to 400 years. It is believed to have been served directly from Persia, having its title origin from there only. Birian means ‘fried before cooking’ and Birinj is rice in Persian language, combining to Biryani.
Just like other Bengali dishes, the Kolkata biryani has a sweet tinge to it. The spices used in the recipe are much milder than other biryanis . Potato is the integral ingredient in this appetizing dish. It is cooked with rice which is layered with juicy meat and soft boiled eggs.
Made with aromatic rice, tender meat and a handful of masalas, the Kolkata Biryani has long been delighting the palates of the City of Joy since over a century now.
4. New Delhi
Mughlai biryani is a variety of Indian biryani that is believed to have been savored by the Mughal Emperors in the past. The dish is made with flavored rice, chunks of spiced and browned meat (usually lamb), fried onions, sultanas, and dry fruits such as almonds, which are layered in a pot, and then cooked together, yielding a highly-aromatic specialty said to be fit for a king.
A large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and cinnamon contributes to the rich and intense flavor of the biryani, making it perfect for festive occasions and religious events such as Eid. Mughlai biryani is typically consumed warm, either on its own or complemented by raita on the side.
The Malabar biryani is one of India’s most loved recipes, and can be enjoyed in sweet and salty flavours, depending on your taste. It is cooked with soft chicken wings, steamed rice, turmeric and mild spices. The biryani is beautifully garnished with sauteed dry fruits.
The famed Malabar Chicken Biryani is made by layering an aromatic and herby chicken masala with fluffy rice, crunchy fried onions (birista), nuts, dried fruits and ghee in a large pot. This is then sealed and cooked slowly in steam (dum method) to get this incredibly aromatic and toothsome chicken biryani that is quite literally the stuff of legends. Biryani, a mixed rice and meat dish is probably the most popular dish in Indian cuisine. There are innumerable variations and methods of cooking something as simple as a pot of biryani, but the Malabar Chicken Biryani holds a special place in my heart.
6. Bombay biryani
While most of the ingredients of biryani are same all over India, there are a few additions that differentiate each type from the rest. The Bombay biryani sees the addition of kewra. The meat tastes a lot different from other biryanis as almost every spice is added to the dish.
Bombay biryani is a variety of Indian biryani, consisting of layers of flavored basmati rice, potatoes, chunks of chicken, mutton, lamb or vegetables, alongside some fried onions, mint leaves, and dried plums. Rice is boiled with a variety of spices, the meat and potatoes are fried, and everything is layered in a pot.
The dish is typically finished with melted ghee on top and enjoyed with cooling raita and a fresh salad on the side. This variety of biryani is distinguished by a mild sweetness imparted by the dried plums, kewra essence, and fried onions used in its preparation.