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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.

Lucknowi Biryani:

Lucknowi biriyani

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.

Hyderabadi Biryani:

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.

Kolkata biryani:

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.

Thalassery Biryani:

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.

Bombay Biryani:

This biryani is composed of chicken, mutton or vegetables cooked with fried and spicy potatoes, kewra water (screw pine) and dried plums that make the flavour distinctively sweet, tangy and aromatic.

Ambur Biryani:

This biryani is made up of strong meaty flavours, coming from the Southern part of India - Tamilnadu, dried chili paste and whole spices are the star of this biryani. This biryani is cooked in dum style using coconut milk, curd and mint leaves, with a taste that closely resembles Lucknowi biryani. This dish is also considered light on the stomach.

Dindigul Biryani:

Dindigul Biryani is a popular dish across south India. With its strong flavour, derived from curd and lemon, mixed with cube-sized meat, jeera samba rice and a lot of pepper to give it a full-on packed flavour.

Sindhi Biryani:

Originated in Sindh province, this biryani is made from the generous use of chopped chillies, roasted spices, mint and coriander leaves, onions, nuts, dried fruits and yogurt, making the dish rich in flavour and aroma. Plums and potatoes are also added to this biryani to add more flavour.

Malabar Biryani:

The Malabar biryani can be enjoyed in sweet and salty flavours, depending on one’s preference and taste. It is cooked with soft chicken wings, steamed rice, and mild spices and garnished with sautéed dry fruits.

Mughlai Biryani:

One of the most popular delicacies of India, the Mughlai Biryani originated in the royal kitchens of the Nawab’s. It is cooked with curd, chicken or mutton pieces, almond paste, ghee, green chillies and dry fruits. This biryani that is rich in taste is certainly a dish fit for royalty.

Biryani is a complete meal in itself, apt for all occasions, whether you are looking for a hearty meal on a lazy weekend afternoon or craving for a scrumptious indulgence for dinner, there are varieties of biryani available to please one and all at Aahaar.

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