A popular meal across all cultures is called biryani. There are many legends about how it got to India. Some claim that it was a Middle Eastern-inspired meal, while others assert that Mumtaz Mahal invented it. Regardless of where it originated, biryani has become a national favourite and a staple in most of the Pakistani/ Indian restaurants around the world.
It’s interesting to note that there are other varieties of biryani apart from chicken biryani, beef biryani and mutton biryani available worldwide; we’ll go over each one in turn in this post. As a result, each time you order a biryani, you can surprise your family and friends with a new variety and a different taste.
Hyderabadi Biryani
The most well-liked variety of biryani is Hyderabadi, not just in Hyderabad but all around the world. This kind of biryani is similar to Iranian cuisine, and it is thought to have been created during the reign of the Mughal Emperor Aurangzeb. There are two ways to prepare Hyderabadi biryani. One method of preparing this biryani is to marinate the meat the night before, then soak it in yoghurt before combining it with rice the next day.
Another approach is to boil the meat and rice separately before stacking. Both varieties of Hyderabadi biryani must be prepared in an earthen pot that has been dough-sealed. Both the methods have fried onions and the essential biryani spices added to the top to improve the flavour of your dish.
Thalassery or Malabar biryani
This kind of Biryani is highly well-liked by the Malabar Muslim population, it was first made in Kerala. Although the meat and spices are comparable to those in other varieties, the choice of rice distinguishes this biryani from the others. They consume Khyma, a peculiar variety of thin, small-grain rice. Very little chilli is used in the preparation; the majority of the spices are all the same. After being sealed, the biryani is cooked on dum, and hot charcoal is placed on the pot’s top.
Spicy Sindhi Biryani
Another extremely famous variety of biryani that Pakistanis adore is Sindhi biryani. Because it originated in Sindh, and still is one of the most fundamental components of Sindhi cuisine even now, this form of biryani is known as Sindhi.
Basmati rice, Mutton, yoghurt, onion-and-tomato paste, coriander and mint leaves, dried plums, green chilies, and a variety of spices are the main components of Sindhi biryani. Additionally, Sindhi biryani uses yellow food colouring to give it a vivid yellow hue in addition to white rice.
Memoni Biryani
Memoni biryani is an alternative to Sindhi biryani; there is very little difference in the ingredients and cooking process. Memoni biryani primarily uses lamb meat, sour yoghurt, potatoes, and fried onions.
The flavour is also enhanced and given a sour and spicy undertone by the liberal use of dried plum and green chilies. In contrast, food colouring is not put in this kind of biryani, resulting in a refreshing return to the dish’s natural colour.
Ambur Biryani
This dish is very popular in the northern region of Tamil Nadu, which has a large Muslim community. Due to its inclusion in the cuisine of the two nearby cities of Ambur and Vaniyambadi in the Vellore district, it is also known as Vaniyambadi Biryani. The former king, Nawabs of Arcot, popularised this particular variety of biryani. Without a sour eggplant curry and raita, the dish is lacking the zeal. In terms of the style, the meat is usually more than the rice.
Mughlai Biryani
The preparation of Mughlai biryani adheres closely to the Mughals’ original method. As we previously stated, numerous stories claim that the Mughals invented biryani before it underwent alterations and developed into a wide variety of dishes.
In Mughlai biryani, the rice is first sautéed in ghee before being piled with various spices and dry fruits. The taste and richness of the biryani are further enhanced by the addition of dry fruits.
Beary Biryani
It originates from South Karnataka and is among the mildest biryanis available. Additionally, a hotter variation of it is seen in areas close to Mangalore. The ghee and spice mixture that are combined with the rice and then left to rest overnight give the dish its standout flavour. This enables the flavours to permeate. Apart from the usual chicken and mutton, beef and prawns are the most popular meat options.
Lucknowi biryani
The Dumpukht biryani, which is prepared quite differently from other varieties of biryani, is another well-known variation of Lucknowi biryani. The meat is prepared by marinating and flavouring it with spices, as well as partially cooking it in broth. With star anise, saffron, and cinnamon, rice is boiled separately. In order for the spices and flavours to meld nicely, the rice and meat are also piled in a handi and completely cooked. And to truly appreciate its gentle flavours, you can enjoy this royal biryani with yogurt and salad.
Bhatkali Biryani
Since its creation, it has played a significant role in Navayathi cuisine, with its origins in the coastal town of Bhatkal, Karnataka. Although it originated in the Middle East, this preparation has developed into a unique form. Here, the meat is marinated in a green chilli and onion masala mixture rather than a curd-based marinade before being cooked with rice. The biryani is finished with mashed onions, garlic, spices, chilies, and curry leaves, which give it its distinctive flavour. Additionally, this dish is prepared without the use of any oil or ghee-based additions. The biryani is white with orange masala lace throughout.
Veg Biryani
This veggie biryani is another traditional fusion dish. For vegetarians and others who aren’t big fans of chicken or beef, this kind of biryani is ideal. In this biryani, various types of vegetables and cooked eggs are utilised in place of meat. However, the entire cooking process is identical to that of a regular biryani. You layer it with a variety of spices, serve it with chutney, and top it with salad.
Fish Biryani
If you enjoy seafood, you must try this variety of biryani, which is well-known among those who do. Fish meat, basmati rice, and a variety of all-important spices are used to make fish biryani. Fascinatingly, the fish meat is mixed with kewra and added to the rice, which improves flavour and aroma and makes the biryani extremely spicy. This particular variety of biryani has a rich flavour and a highly moist texture.
So what kind of Biryani have you tried and which is your favorite.