10 must try biryani’s in India
Who doesn't love a plate of delicious Biryani? This classic dish, really needs no introduction. It's aromatic, heavenly and one of the most loved delicacies not just in India but across the globe as well. Oozing with flavours, biryani is one wholesome meal you shouldn’t miss out on when considering Indian cuisine. Having said that, every place in the country has its own unique take and variation on this classic dish. While some might be tangy, others less so, but… one things for sure - they’re all worth tasting! Here are 10 types of Biryani in India that you need to try.
The king of all biryanis, Lucknowi biryani was created in Northern part of India by Mughal royals in a place called Awadh around the 18th century, which is why this biriyani is also called as Awadhi biryani. The rice is cooked separately in spices, and the marinated chicken is added later in a separate layer and cooked in a pot sealed with flour for hours.
Originated from the kitchen of the Hyderabad’s Nizam, Hyderabadi Biryani is of two types – Pakki (cooked) and Kacchi (raw). The Pakki Biryani involves cooking rice and meat separately and then layering them together. Whereas the kacchi Biryani is made from the raw marinated meat placed between the layers of rice infused with saffron, onions and dried fruits. Both the biryanis are slow-cooked in a dough-sealed earthen pot over charcoal fire.
The Kolkata biryani has a sweet hint to it just like other Bengali dishes. The spices used are much milder compared to the other types of biryanis. Potato is the integral ingredient in this biriyani, which is cooked with rice and layered with juicy meat and soft boiled eggs.
This is a coastal biryani uses small-grain Khyma or Jeerakasala rice instead of Basmati, with a lot of ghee. Fish or prawns are often used in this dish instead of the chicken or mutton. All the main ingredients are cooked separately and mixed together later in this recipe.