15 Mouth-Watering Indian Biryanis You Should Try At Least Once
A rice dish that feels like heaven for those who love items made of rice and even those who are not too fond of rice, Biryani is an exceptional dish that can be prepared in various ways. Here come the recipe for 15 finger-licking Biryanis from all parts of India, and sure you get hungry by just getting its fragrance.
This lavish dish is found in plenty on the streets of Lucknow. The rice is cooked separately using garden-fresh spices and marinated chicken is added later to it. This special method of preparation brings out the right amount of flavour in the rice and chicken. This dish should be tried to relish it.
The Biryani made in Hyderabad has a special aromatic flavour, as it is sprinkled by kewda, rose water and saffron. There are layers of golden fried onions, chillies, mint leaves and fiery chicken spread over cooked rice. This dish is best enjoyed with a bowl of raita.
This biryani is made of small chunks of Buffalo meat and is often called poor man’s Hyderabadi Biryani. Though this dish does not all that expensive, the taste has the same richness as the Hyderabadi Biryani. The dish has its origins dated back to the time of the Kalyani Nawabs in Hyderabad, but soon after their decline, the eminent cooks set up local stalls and started serving the localities.
Unlike the other biryanis, this dish is filled with finely chopped chillies, coriander, fresh mint and roasted spices. Goat meat with alluring thick curry is added to the already cooked rice. The special feature of this dish is that it is garnished with dry fruits, nuts and onion rings.
This type of biryani hails from the Gujarat-Sindh region, being very spicy and made of lamb, yoghurt, fried onions and potatoes. As in the case of Sindhi biryani, this dish does not use too many tomatoes. The usage of food colouring is also less, hence it does not look orange in colour. Here the colour of spices and meat is inviting.
Ambur biryani is a speciality of the Tamil Nadu, and thus has a typical South Indian twist in its preparation. The dish uses meat and dried chilli paste and some whole spices. The perfect side dish for this biryani is the brinjal masala, the combination delectable.
Kolkata being famous for sweet dishes, their biryani also has a sweet tinge to it. They use much lighter spices when compared to the other biryanis. The most important ingredient used here are potatoes, which is cooked with the rice which is finally layered with juicy meat and soft boiled eggs.
The Mughal Biryani originated from the Nawabs, and is supposed to be one of the finest biryani. It is cooked with curd, tender chicken pieces, almond paste, ghee, fiery green chillies and dry fruits. Being very rich in taste, this dish is perfect for royalty.
This vegetarian dish is the tastiest among all veg biryanis, famous for its lip-smacking taste. Roasted spices are ground to give an intriguing taste. Best served with ginger raita for an awesome feast.
The malabar biryani may be enjoyed in both sweet and salt flavours, depending upon your taste. This dish is supposed to be India’s most loved recipes. The steamed rice is cooked with soft chicken wings, turmeric and mild spices. Finally, the biryani is garnished and sauteed with dry fruits.
This delicious recipe belongs to the coastal regions of Karnataka, and it is here that the rice and chicken are infused with masalas. With the very first bite, the super mix of the fiery taste of red chillies and the sweet taste of sauteed onions mixed with the juicy chicken chunks are a feast for the mouth. This is the first choice of food lovers.
This dish is made by the Muslim community in Dakshina Kannada, a coastal district in Karnataka. This dish is light and less spicy, a non-vegetarian delight. It is made using chicken, mutton, fish, prawns and beef. Finally, it is flavoured with ghee and some local spices and left to sit overnight, for the flavour to spread through the entire dish.
The Bombay biryani is a bit different from other biryanis, since there is an addition of kewra in it. Since almost every spice is added to this dish, it tastes a lot different from the others.
This biryani is also known by the name Kozhikode biryani. The dish is made by using rice from Kerala, and therefore it has a very different taste. This rice is thinner and has more fragrance and has the name khyma which is generally mixed with ghee. A variety of spices are used to make this biryani, but the usage of chilli powder is a bare minimum. The fried onions add to the sweetish taste.