Biryani (pronounced [bɪr.jaːniː]) is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. The region or state it is most popular in is Afghanistan, Bahrain, Bangladesh, Brunei, India, Indonesia, Iran, Iraq, Kenya, Kuwait, Malaysia, Maldives, Myanmar, Nepal, Pakistan, Singapore and Sri Lanka. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat.
In India, biryani is a very popular choice at restaurants and hotels, because let us be honest, it is very difficult to make a delicacy as such. Although we do try, but it is definitely difficult to have the right amount of tenderness of meat and rice together. We are mostly left with something undercooked or over cooked. Mostly when I get into the mood of cooking biryani, I go for the egg biryani restaurant style.
There are a number of biryanis that one has to try. So, I am giving you a list, and you could keep a check list of all that you have tried:
- Delhi biryani– This version of the biryani developed with a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi.
- Sindhi biryani– This exotic and aromatic biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat.
- Hyderabadi biryani– It is one of India’s most famous biryani; some say biryani is synonymous with Hyderabad.
- Malabar biryani– It is the only variation of biryani found in the Indian state of Kerala.
- Calcutta/Kolkata biryani– this biryani evolved from the Lucknow style.
- Ambur/Vaniyambadi biryani– It is a type of biryani cooked in neighboring towns of Ambur&Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, which has a high Muslim population.
- Chettinad biryani– Chettinad biryani is famous in Indian state of Tamil Nadu.
- Bhatkali/Navayathi biryani– This is an integral part of the Navayath cuisine and a speciality of Bhatkal, a coastal town in Karnataka.
- Memoni/Kutchi biryani– It is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan.
- Dindigul biryani– The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice to get a tangy taste.
- Bohri biryani– Prepared by the Bohris is flavoured with a lot of tomatoes and is very popular in Karachi.
- Kalyani biryani– It is a typical biryani from Hyderabad. Also known as the ‘poor man’s’ Hyderabadi biryani, the Kalyani biryani is always made from small cubes of buffalo meat.
- Afghan biryani– A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India.
Now that you have a list of biryanis, you have to try them out. Or, for a change you could try these out at your home. The internet has a number of tutorials that would easily teach you how to make restaurant style egg biryani, chicken biryani, gosht biryani, etc.