Biryani is a meal that you shouldn’t skip if you are in India. India is famous for its variety of flavours and spices. Wherever you go you will find a new version of every dish. The same is with biryani, in India Biryani is made of many types like Hyderabad is famous for its Hyderabadi biryani and Lucknow is famous for Lucknowi biryani. So Let’s have a look at some must try Biryanis available in India-
Originated from the kitchens of the Nizam of Hyderabad. Also known as Hyderabadi dum biryani. Hyderabadi biryani is considered to be a spicy dish of rice which contains meat cooked by dum pukht method. This kind of biryani contains strong flavours and spices. The star of the dish is aromatic saffron. It contains Hyderabadi and Mughlai cuisines. Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani. Hyderabadi biryani as the name suggests is the crown dish of Hyderabad. The key ingredients present in this biryani are meat, garlic, mint and spices. People from all across the country and even world come to taste this delicious cuisine of Hyderabad.
This kind of biryani is popular in North India. Made in the land of Nawabs” ( Lucknow). Lucknowi biryani ” is also known as “Awadhi Biryani”. Lucknowi cuisine is the combination of both Mughlai and Nawabi. Lucknowi biryani is not so spicy, perfectly cooked meat and rice. Layers of meat and rice are put in Handi and then cooked with the dum pukht method. Lucknow is more into pulao of dum variety. The flavours and spices of Lucknowi biryani are more delicate than Hyderabadi biryani. Lucknowi biryani gives a sweet aroma whereas Hyderabadi biryani does not. Needless to say, Lucknowi Biryani has a different position in the hearts of food lovers.
A variety of Indian Biryani composed of chicken or mutton with fried potatoes and screw pine water combined with dried plums. Flavour of sweet, spice and vegetables cooked with meat makes the dish more tempting. The distinct features of the dish are fried onion and potatoes. You are not gonna find these ingredients in Hyderabadi or Lucknowi biryani.
As the name suggests, Achari Biryani is full of spices and achari masala. This kind of biryani is found in Northern India. Achari Masala makes the biryani full of unique spices. Spices usually used in Achari Biryani are fennel seeds, coriander seeds, onion seeds, carom seeds, fenugreek seeds, mustard seeds and many more.
Kolkata Biryani is mildly spiced biryani with less oil and less flavours. In a handi, meat is cooked with rice and potatoes with certain spices such as cardamom, mace, saffron, cloves and many more. People there believe that if spices are used in less and right amount they will enhance the taste of the biryani. Earlier, Potatoes were used in place of Meat to cook biryani. Because when Britishers banned Biryani, Nawab Wajid Ali Shah wanted a dish that look like Biryani. At that time he was not able to afford meat so people used potatoes instead of meat which tasted exactly the same.
Needless to say, Biryani’s always taste amazing whether cooked in Kolkata style or Hyderabadi style. Some might be spicy, some might be tangy with sweet aroma but one thing is for sure that these kind of biryani are must try.