Biryani in India? Oh, it’s next level. Whether it’s the smoky dum biryani from Hyderabad or the potato-packed one in Kolkata, each city’s got its own spin on this iconic dish. Looking to find the best biryanis? Ready to dive into the famous biryanis of India? How about we check out what deliciousness is brewing all over the country?
Hyderabadi Biryani
Telangana’s capital dazzles with its rich, flavorful cuisine. From non-veg dishes to South Indian veg specialties, the city leaves your palate craving for more. Hyderabadi biryani is popular worldwide and has two types; ‘kachi yakhni ki biryani’ and ‘pakki yakhni ki biryani’. While the ‘kachi’ is made using marinated raw meat that is added as a layer over the basmati rice and infused with fried onions, saffron and herbs, the ‘pakki’ is made by cooking the rice and meat in different pots and then adding it as layers just before giving dum to the biryani.
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Awadhi Biryani
With a history as rich as its food scene, Lucknow, the city of Nawabs, is home to everything from tunday kebabs to the delicately spiced Awadhi biryani, one of the famous biryanis of India, making it a paradise for food lovers. The chicken is marinated separately, then combined with the cooked rice. It is said that doing so enhances the biryani’s taste and makes it even more delicious.
Kolkata Biryani
Kolkata is known for its unique yet delicious cuisine. The dishes here have a bit of sweetness and so does the biryani. Even the spices used in the preparation of biryani are milder when compared with the variants in other cities. Fried potato added along with meat is a unique and integral part of the biryani here and gives it an amazing flavor.
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Bombay Biryani
Apart from vada pav and other street food items, Mumbai is also famous for its ‘Bombay biryani’. It is prepared using chicken/mutton/vegetables, spicy fried potatoes and kewra water, which enhances the taste of this dish with its floral aroma. Dried plums are also added to it along with spices, which gives it a tangy and sweet flavor.
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Malabar Biryani
The biryani at Kerala’s Thalassery is also a must-try. Also known as ‘Malabar biryani’, it is sweet, spicy and has a distinct flavor of south Indian ingredients such as coconut, curry leaves etc. It is made using the Jeerakasala or Kaima rice instead of basmati rice. Fennel seeds, meat, fried onions, sauteed cashews, raisins etc, are also added to make this dish. The rice is cooked separately and is only mixed with the meat at the time of serving.
Dindigul Biryani:
Dindigul Biryani from Tamil Nadu is a total game changer if you’re tired of the heavy, greasy biryanis. As one of the famous biryanis of India, Dindigul Biryani uses seeraga samba rice instead of basmati, making it much lighter. With the tangy twist from the yogurt-marinated meat, it sets itself apart from the rest. It’s got the spice, but it’s not greasy, making it an ideal choice for anyone looking to try something new.
Biryani comes in many styles across India, but no matter where you have it, it’s a treat for the taste buds. Tried any of the famous biryanis of India from the cities listed above? Comment below and share your thoughts with us!
Frequently Asked Questions:
What are the different types of biryani in India?
India’s biryanis vary from Hyderabadi (Kachi, Pakki) to Lucknowi’s dum style, Kolkata’s potato twist, Malabar’s coconut touch, and Dindigul’s tangy flavor.
What makes Hyderabadi Biryani so unique?
Hyderabadi Biryani is unique for its Kachi and Pakki styles, rich spices, saffron, and aromatic herbs.
What is the difference between Kachi and Pakki Biryani?
Kachi Biryani cooks raw marinated meat with rice, blending flavors deeply, while Pakki Biryani layers pre-cooked meat and rice, keeping textures distinct.
How does Kolkata Biryani differ from other biryanis?
Kolkata Biryani is milder, slightly sweet, and unique for its fried potatoes alongside the meat.
What are the main ingredients of a traditional Hyderabadi Biryani?
Hyderabadi Biryani features basmati rice, marinated meat, fried onions, saffron, mint, and aromatic spices like cardamom, cinnamon, and cloves.
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