Biryani

Some of the different types of Biryani that is very famous in the marketplace:

 

  • Thalassery Biryani

Thalassarey biryani basically originated from the Malabar region which is located in Kerala and it is also known as Malabar Biryani. The ingredients used for making the Thalassery biryani are-  small & thin type of rice that are locally grown or found in that particular region, called as Kalma/Jeerakhasla rice, different kinds of Malabar spices, Non-veggie items (meat), fried onions, dry fruits ( cashew & raisins ), ghee or Refined oil. Basically, Thalassery Biryani is Both in taste i.e., sweet as well as spicy too.

Thalassery region is also very famous in the history of Kerala as it is India’s first bakery industry point since it is set up & started by Mambally Bapu in 1880 and In 1883, western-style cakes were also introduced in the Thalassery region

 

  • .Hyderabadi Biryani

Hyderabadi biryani is also known as Hyderabadi dum biryani, it is believed to be originated from Hyderabad, India. It is basically made with golden basmati rice and different kinds of meat (goat meat, buffalo meat, etc)  and cooked with the dum pukht method i.e., generally in low flame & more kinds of spices. Hyderabadi Biryani is believed to be Originated from the kitchens of the Nizams ( Kings ) of Hyderabad. In short, it is a mixture of Hyderabadi and Mughlai traditions. Hyderabad biryani is very famous in the Hyderabad region & its natives too.

 

It is one of India’s most famous biryani’s. Hyderabadi biryani has different kinds of forms like dum biryani, in which rice & meat is seal packed before being cooked over a fire in a big earthen pot.

 

  • Bombay Biryani

In Mumbai, delicious Bombay biryani can be found in every footstep or stall. Bombay Briyani is made up of Basmati Rice, chicken, mutton, fried or roasted potatoes, curry leaves, & saffron is also added to give it a yellowish colour. It has a uniqueness from other Biryanis because sellers add kewra water and dried raisins to give it a sweet smell, crispy flavour to give it a different texture.

 

  • Awadhi Biryani

Awadhi Biryani is also known as Lucknowi Biryani. The Awadhi biryani is unique from other biryanis because of its cooking style as the boiled meat or chicken is cooked & fried, flavoured separately from rice with spices, saffron, and cinnamon. Then, they are kept together in an earthen pot and cooked together on low flame or choolaha, which gives a unique texture & taste which makes it a flavourful dish. 

 

Awadh city is also well famous for its Nawabi food techniques & dishes. The Awadh region has been greatly followed up the cooking techniques of Mughals, and because of this, the kitchens & food making techniques of Lucknow have some similarities related to Central Asia, Kashmir, Punjab, and Hyderabad. 

 

  • Calcutta Biryani

The Kolkata biryani has fewer spices but has a high taste of flavours. The story behind the existence of Calcutta biryani has a great history. Calcutta biryani nowadays is called as Kolkata biryani made basically from the Lucknow style. When Awadh’s last Nawab Wajid Ali Shah was defeated in 1856 by another nawab, so they leave that Calcutta region. But, Shah brought his personal chef with him. The Kolkata biriyani has a unique characteristic by the presence of potato as well as meat too. When Nawab lost his kingdom and could not afford meat, so his chef added potatoes in place of meat. So, when the nawab returns to his kingdom he uses both (Potatoes as well as meat) in biryani. 

 

So, nowadays Calcutta Biryani is very famous in India & spread to other countries too.

 

  • Dindigul Biryani

Dindigul Biryani basically comes into existence from a small town of Dindigul located in Tamil Nadu. It is also called as Thalapakatti biryani. It is the same as Chettinad biryani, it is made with the local sewerage rice (samba) usually found in that reason, cube-sized pieces of mutton or chicken are also added, Dahi (yoghurt), black pepper, and fresh lime juice & because of these ingredients it has a unique, strong and tangy flavour to Dindigul Biryani.

 

  • Tehri Biryani

As we all know that all traditional biryanis are related to Mughal cuisine so they all are from the Non-veggie category i.e., meat or chicken is the main ingredient. So, basically, Tehri biryani is a vegetarian version of biryani. It is said to be that, it is made for vegetarians or Mainly for Hindus. 

 

Tehri Biryani was came into the existence during the Mughal time, basically created for the vegetarian Hindu bookkeepers who was appointed at the Mughal court and instead of using meat, potatoes were used.