Biryanis Of Regional India: 10 Lesser-Known Varieties To Try
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In India, biryani is arguably the most popular dish. If there's one thing all Indians can agree on, it's the deliciousness of biryani. The fondness for biryani in India is also well-documented. There are certain stars in the Biryani world that shine brighter than others. Although Hyderabadi and Awadhi biryani are fantastic and have a special place in the hearts of Indians, there are some lesser-known biryanis you need to know today. Here are ten lesser-known forms of biryani that are traditionally consumed in India.

Thalassery Biryani

The northern part of the Indian state of Kerala is where Thalassery biryani, often referred to as Tellicheri biryani, is most well-liked. It is commonly made in Thalassery region of Kerala. The common rice type in Kerala, called kaima rice, is used to make this delectable biryani variant. Because of this short-grain, fragrant rice, biryani is sometimes referred to as Kerala biryani as well. Made throughout the state, it has a distinct flavour and is served along with a raita made from chopped onions and green chillies, a lemon pickle, and a dollop of coconut chutney. You cannot claim to be a lover of biryani unless you have tried it.

Ambur Biryani

The Ambur biryani originated in Ambur, Tamil Nadu, and was brought to the region by the Nawabs of Arcot, who reigned from 1710 until 1768. Rice with short grains, such as seeraga samba, is typically used to make Ambur biryani. This biryani's robust, meaty taste makes it unique.

After soaking in yoghurt, the meat is seasoned with coriander and mint and added to the cooked rice along with other whole spices. While this biryani and Lucknowi biryani are similar, this one is thought to be mild in taste and easier on the stomach. Traditionally, Ambur biryani is served with pachadi, which is yoghurt blended with onions, tomatoes, chillies, and salt, and dalcha, a sour brinjal dish.

Dindigul Biryani

The trademark biryani from Tamil Nadu is one of India's best dishes. Dindigul Biryani is the spicier kind of biryani that one may ever have. This biryani has an alluring orangish tint due to its generous pepper topping, which is made using the traditional biryani masala. This biryani has a distinct flavour since it is made using jeera sambar rice rather than regular basmati rice. Instead of large portions that form delicious food, the meat is shaped like cubes.

Moradabadi Biryani

People have extremely specific tastes when it comes to biryani, and even if you introduce a new kind, fans of the dish will not change from their preferred version. It is at this point that Muradabadi chicken biryani enters the picture and, with its delectable blend of spices, sweeps all the fans of biryani together.

Prepared with chicken, basmati rice, lemon juice, green chillies, onions, ginger, and several spices, including cumin powder, hing, cardamom, cloves, and jeera. Originating in Lucknow, the city of Nawabs, which is renowned for its delicious chicken dishes, this biryani is quite delicious. As a result of using less oil than typical biryanis, you get a flavourful explosion without the overbearing oil taste.

Sindhi Biryani

The term Sindhi Biryani comes from the dish's origins in Sindh province, which is now a part of Pakistan. The ingredients of the dish, which set Sindhi biryani apart from many others, are what distinguish it. It uses a lot of aromatic spices, toasted nuts, and thinly sliced chillies, so be prepared for additional heat.

Aloo Bukhara (plums) and apricots are other noteworthy additions that add a distinct flavour to the biryani. To create a cold, tangy, and spicy combination, tonnes of tomatoes and sour yoghurt are layered with Sindhi biryani, and that's how it is served.

Bombay Biryani

One of India's best metropolises, Bombay, tempts the senses with one of its most famous dishes, Bombay biryani. Kewra and the meat lend a distinct flavour to the meal, which is enhanced with nearly every kind of spice known to man.

Irani biryanis, which are eaten with a meat sauce, are the foundation of Bombay biryani. Usually sweeter, the taste is distinct, zesty, and fragrant due to the combination of dried plums and kewra water. Like Kolkata Biryani, Bombay Biryani is milder and occasionally contains potatoes as well.

Memoni Biryani

Memoni Biryani, or Kutchi Biryani, which evolved from Pakistan Sindh Biryani, is one of India's spicier Biryanis. It originates from the Gujarat-Sindh area of the nation, which is dominated by Muslims. Although Gujarat is renowned for being a vegetarian state, 40% of its people actually consume meat.

The Memons, an ethnic trade clan from Sindh who moved to Kutch in Gujarat in 1422, are credited with introducing the biryani to this region. A special blend of lamb, yoghurt, fried onions, potatoes, tomatoes, and dried plums goes into making the biryani. The dish's foundation is made of soft meat, much like in all biryanis. In this Biryani, natural food colouring takes the front stage, with food colouring used sparingly.

Beary Biryani

The Beary community in coastal Karnataka is known for their Manglorean-style biryani. The major ingredients of the meal are coconut and green chillies, and it has a mild taste. This dish is made by cooking the rice and meat separately and then re-cooking them in layers in the pot. A big pot over a wood fire must be used to make authentic Beary Biryani, which must be slow-cooked for hours. This Biryani is a popular dish at Southern Indian celebrations, get-togethers, and weddings.

Kashmiri Biryani

The Kashmiri Pandits, or Hindu bookkeepers to the Muslim Nawabs, are credited with creating the original Kashmiri biryani, also called Tahari biryani. It is a strictly vegetarian biryani, as potatoes were added to the rice instead of meat during preparation. These days, a variety of veggies are used to make Tahari Biryani instead of onions or garlic.

In this biryani, hing, also known as asafoetida, is used in place of the onion and garlic. This delicious dish's taste and aroma are enhanced by the addition of fennel powder, dry ginger powder, and garam masala. For everyone who insists that biryani tastes best when prepared with meat, the Tahari biryani is a worthy response.

Bhatkali Biryani

There is a small twist to this biryani. The Nawayath Muslim community in Bhatkal town, in coastal Karnataka, is where Bhatkali Biryani first appeared. It tastes and smells different from other varieties of biryani. It's like having some meat qorma and adding some rice from Biryani.

The meat is gently cooked in a robust tomato and onion foundation, consisting of tomatoes, minced ginger-garlic, onions sweated over a low flame, and seasonings. The meat is then added and cooked slowly until it is done.

Be cautious when eating since bhatkali biryani is one of the spicier varieties of the dish. Be sure you always have something sweet on hand.