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1. BIRYANI

2. BIRYANI
Biryani is an evergreen classic that really needs no
introduction. So if you are a die-hard fan of this delicious
dish, take things up a notch and tease your taste buds a little
more with the story of what makes biryani so extraordinary.

3. It may sound strange that it’s not a desi dish in complete
sense. In reality the dish originated quite far away. Biryani is
derived from the Persian word Birian, which means ‘fried
before cooking’ and Birinj, the Persian word for rice. While
there are multiple theories about how biryani made its way
to India, it is generally accepted that it originated in West
Asia.
BIRYANI

4. The dish was brought to the southern Malabar coast of India
by Arab traders who were frequent visitors there. There are
records of a rice dish known as Oon Soru in Tamil literature
as early as the year 2 A.D. Oon Soru was said to be made of
rice, ghee, meat, turmeric, coriander, pepper, and bay leaf,
and was used to feed military warriors..
BIRYANI

5. However, the most popular story traces the origins of the dish
to Mumtaz Mahal, Shah Jahan’s beautiful queen who inspired
the Taj Mahal. It is said that Mumtaz once visited the army
barracks and found the Mughal soldiers looking weak and
undernourished. She asked the chef to prepare a special dish
that combined meat and rice to provide balanced nutrition to
the soldiers – and the result was biryani of course!
BIRYANI

6. The evolution of biryani spans many centuries, many
cultures, many ingredients and many cooking styles. From an
army dish to a dish fit for royalty, the biryani today is a pan-
India culinary favourite. Its many varieties reflect the local
tastes, traditions and gastronomic histories of their regions
of evolution
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7. Here are some lip-smacking regional variants
that every biryani lover should know about
Dum Biryani Vs. Normal Curry method Biryani
In a normal Chicken Biryani, the meat is
separately fried and added whereas in dum
biryani the entire rice,meat, potatoes cooked by
the steam and pressure. Thus Fried chicken
biryani will be more oily and spicy, and dum will
be more flavourful .
BIRYANI

8. Mughlai Biryani:
Succulent chunks of perfectly
spiced meat, enveloped in kewra
scented rice, emanate an irresistible
aroma that makes one hungry instantly.
Hyderabadi Biryani:
While most other biryanis are dominated
by their flavored meat, in the layered
Hyderabadi biryani, the
aromatic saffron flavored
rice is the star of the dish.
BIRYANI

10. Calcutta Biryani:
Much lighter on spices, this biryani
primarily uses a yoghurt based
marinade for the meat, which is
cooked separately from the light
yellow rice. Also, just like most Bengali
dishes, the Calcutta biryani has a hint of
sweetness hidden in it.
Dindugal Biryani:
The jeera sambar rice used in
making this biryani is distinctive
and gives it an entirely different
flavor. Curd and lemon blend the
biryani its tangy taste, while the
liberal use of pepper leaves its fiery
mark on the palate.
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12. Lucknowi Biryani:
Cooked in the royal Awadhi style, the
textures of Lucknowi biryani are softer
and the spices milder. The first step
involves making a yakhni stock from
meat that is slow boiled in water
infused with spices for about two hours
or more.
Arcot Biryani:
Introduced by the Nawabs of Arcot,
this biryani originated in the towns
of Ambur and Vaniyambadi in the
Vellore district of Tamil Nadu. The
biryani is generally accompanied
by dalcha (a sour brinjal curry) and
pachadi (a type of raita).
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14. Memoni Briyani:
Usually made with lamb, yoghurt,
golden fried onions and potatoes,
Memoni biryani uses less food coloring
compared to other biryanis.
Thalassery Briyani:
The main ingredients are soft chicken
wings, mild Malabar spices and
a type of rice known as kaima.
Lots of sauteed cashew nuts,
sultana raisins and fennel seeds
are used generously in preparing
this biryani.
BIRYANI

16. Kampuri Biryani:
The Kampuri biryani originated from
the town of Kampur in Assam. In this
simple yet delicious dish, the chicken
is first cooked with peas, carrots, beans,
potatoes, and yellow bell peppers.
Tahari Biryani:
Legend has it that this biryani was
created in Mysore when Tipu Sultan
hired vegetarian Hindus as his
bookkeepers. Thus, a vegetarian version
of a cult dish was born. Tahari is also
a popular street food in Kashmir.
BIRYANI

18. Beary Biryani :
A cousin of the spicier Mangalore biryani,
the Beary Biryani belongs to the Muslim
community of the Dakshin Kannada
region in Karnataka. The predominant
flavour is of the rice, which is kept in a
mixture of ghee and spices overnight.
Sindhi Biryani:
Unlike any other biryani, the Sindhi
Biryani is loaded with finely slit green
chillies, fragrant spice A distinctive
characteristic is the addition of
aloo bukhara (plums) in the spices
with roasted nuts, which gives the
biryani a beautiful aroma
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20. Bhatkali Biryani:
The Bhatkali biryani is an integral
part of the Navayath cuisine and a
speciality of Bhatkal, a coastal town in
Karnataka, where it is a must-have at
wedding feasts.
Bombay Biryani:
In the north, long grain brown rice was
traditionally used to make biryani.
It has today been replaced by the
fragrant basmati rice. On the other
hand, in the south, biryanis were and
are still made using local varieties of rice,
like the zeera samba and kaima.
BIRYANI

22. Doodh Ki Biryani:
An absolutely unique Hyderabadi speciality,
Doodh ki Biryani is known for its light
flavours. The blending of creamy milk
with roasted nuts and aromatic spices
results in a dish that is subtle, refined,
and delicately flavoured. Definitely a
gem among the regal biryanis of the
Hyderabadi Nizams!
BIRYANI

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