Biryani is a soul food. Try these different types of Biryani and satiate your soul cravings.
Biryani is a classic dish that needs no introduction. It's aromatic, exquisite, and one of the world's most popular dishes, not only in India but around the world. The Mughals are thought to have been the first to bring biryani to North India, while the Arabs introduced it to South India. Biryani is a mixed rice dish that originated in the Indian subcontinent among Muslims. It's made with Asian or Indian spices, rice, and some kind of meat (chicken, beef, goat, lamb, shrimp, fish), as well as eggs and potatoes occasionally. Biryani is one of the most popular dishes in South Asia and among the region's diaspora. In various regions of the world, such as Iraq, Thailand, and Malaysia, similar dishes are prepared. On Indian online food ordering and delivery services, biryani is the most popular dish. According to one theory, it originated from the Persian term birinj, which means rice. Another theory claims it derives from the words biryan or beriyan, which mean "to cook" or "to roast." It could also be related to the Persian word bereshtan, which also means "to roast (onions)," because the dish is generally made with fried onions and meat, as well as mild spices.
Here are some different types of Biryani for your perfect royal dinner
The Lucknowi Biryani, also known as the 'Awadhi biryani,' is characterized by its dum pukht cooking style. The spice-infused meat (or chicken) is partially cooked separately with saffron, star anise, and cinnamon-flavoured rice. The meat and rice are then piled in a handi (deep-bottomed dish) and simmered for hours until the flavours have penetrated thoroughly. The result is a juicy and soft Lucknowi biryani with mild flavours.
Awadhi delicacy/ pinterest.com
This biryani comes from the Malabar region of Kerala and is sweet and spicy. This region's biryani variations are as many and diverse as its cultures and ethnic groups. Instead of the basmati rice that is traditionally used, the Thalassery Biryani uses an indigenous variety of rice called Khyma or Jeerakasala. Malabar spices, meat or chicken, fried onions, fennel seeds, sautéed cashews, and raisins are among the other ingredients in this biryani. The Khyma is cooked separately from the meat and combined only when ready to serve.