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Eid special: 12 different types of biryani you must try!

  • <p>The Mughal Emperors were very fond of lavish dining experiences and appreciated the art of cooking. The traditional Mughlai Biryani had perfectly spiced meat chunks with kewra scented rice that emanated irresistible aroma that can make anyone hungry instantly. </p>
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    Mughlai Biryani

    The Mughal Emperors were very fond of lavish dining experiences and appreciated the art of cooking. The traditional Mughlai Biryani had perfectly spiced meat chunks with kewra scented rice that emanated irresistible aroma that can make anyone hungry instantly.

  • <p>Spicy, hearty and zesty, Bombay Biryani is a melting pot of flavours. The use of dried plums and kewra water gives it a slight sweetness. </p>
    2/12

    Bombay Biryani

    Spicy, hearty and zesty, Bombay Biryani is a melting pot of flavours. The use of dried plums and kewra water gives it a slight sweetness.

  • <p>When the Tamils from India went and settled in Sri Lanka, they took the recipe of biryani with them. The first shop that sold biryani in Colombo was called Buharis. And the Sri Lankan biryani that is much spicier than any Indian version is thus called ‘buryani’. </p>
    3/12

    Srilankan Buryani

    When the Tamils from India went and settled in Sri Lanka, they took the recipe of biryani with them. The first shop that sold biryani in Colombo was called Buharis. And the Sri Lankan biryani that is much spicier than any Indian version is thus called ‘buryani’.

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  • <p>Lucknow is the city of Nawabs who preferred a slightly milder palate. The Lucknowi biryani has remarkably less amount of spices as compared to the Mughlai variety of biryani. </p>
    4/12

    Lucknowi Biryani

    Lucknow is the city of Nawabs who preferred a slightly milder palate. The Lucknowi biryani has remarkably less amount of spices as compared to the Mughlai variety of biryani.

  • <p>The Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. In days the of exile meat was scarce, so the Nawabs cooks added potatoes to the biryani. That is why, the present day Kolkata biryani contains potatoes along with meat. </p>
    5/12

    Kolkata Biryani

    The Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. In days the of exile meat was scarce, so the Nawabs cooks added potatoes to the biryani. That is why, the present day Kolkata biryani contains potatoes along with meat.

  • <p>Ambur is leather tanning city in Tamil Nadu. This tiny city is famous for making one of the best types of Biryani in Southern India. Ambur has more biryani shops per km than any metropolitan city in the world! </p>
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    Ambur Biryani

    Ambur is leather tanning city in Tamil Nadu. This tiny city is famous for making one of the best types of Biryani in Southern India. Ambur has more biryani shops per km than any metropolitan city in the world!

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  • <p>The Nizam of Hyderabad was an ex-patriot Mughal. So the Hyderbadi biryani is a mixture of the original Mughlai style biryani and the Southern, particularly Andhra cuisine. It is extremely spicy and rich. </p>
    7/12

    Hyderabadi Biryani

    The Nizam of Hyderabad was an ex-patriot Mughal. So the Hyderbadi biryani is a mixture of the original Mughlai style biryani and the Southern, particularly Andhra cuisine. It is extremely spicy and rich.

  • <p>Bhatkali biryani has been derived from the Bombay biryani. It uses more onions than any of the different types of biryanis we discussed above. The meat and rice are cooked in an onion gravy. This biryani is popular in the Konkan belt and the coasts of Karnataka. </p>
    8/12

    Bhatkali Biryani

    Bhatkali biryani has been derived from the Bombay biryani. It uses more onions than any of the different types of biryanis we discussed above. The meat and rice are cooked in an onion gravy. This biryani is popular in the Konkan belt and the coasts of Karnataka.

  • <p>Malabar biryani is mostly prepared on the coasts of Kerala. This biryani has very little spice and is cooked with meat that is first deep fried. </p>
    9/12

    Malabar Biryani

    Malabar biryani is mostly prepared on the coasts of Kerala. This biryani has very little spice and is cooked with meat that is first deep fried.

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  • <p>Afghanistan is pretty close to India to miss out on its own type of Biryani. Afghani biryani too has a very strong dose of saffron and is served with dry fruits. </p>
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    Afghani Biryani

    Afghanistan is pretty close to India to miss out on its own type of Biryani. Afghani biryani too has a very strong dose of saffron and is served with dry fruits.

  • <p>Sindh is now a state in Pakistan and it has its own cuisine. Of the many different types of biryanis, this is the only one that uses yogurt in large amounts. </p>
    11/12

    Sindhi Biryani

    Sindh is now a state in Pakistan and it has its own cuisine. Of the many different types of biryanis, this is the only one that uses yogurt in large amounts.

  • <p>This biryani is called ‘kacchi’ because it is prepared with raw meat and rice. Ideally, the meat and rice are cooked separately and then combined. The Kacchi biryani is a speciality of Bangladesh. </p>
    12/12

    Kacchi Biryani

    This biryani is called ‘kacchi’ because it is prepared with raw meat and rice. Ideally, the meat and rice are cooked separately and then combined. The Kacchi biryani is a speciality of Bangladesh.

<p>The Mughal Emperors were very fond of lavish dining experiences and appreciated the art of cooking. The traditional Mughlai Biryani had perfectly spiced meat chunks with kewra scented rice that emanated irresistible aroma that can make anyone hungry instantly. </p>
<p>Spicy, hearty and zesty, Bombay Biryani is a melting pot of flavours. The use of dried plums and kewra water gives it a slight sweetness. </p>
<p>When the Tamils from India went and settled in Sri Lanka, they took the recipe of biryani with them. The first shop that sold biryani in Colombo was called Buharis. And the Sri Lankan biryani that is much spicier than any Indian version is thus called ‘buryani’. </p>
<p>Lucknow is the city of Nawabs who preferred a slightly milder palate. The Lucknowi biryani has remarkably less amount of spices as compared to the Mughlai variety of biryani. </p>
<p>The Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. In days the of exile meat was scarce, so the Nawabs cooks added potatoes to the biryani. That is why, the present day Kolkata biryani contains potatoes along with meat. </p>
<p>Ambur is leather tanning city in Tamil Nadu. This tiny city is famous for making one of the best types of Biryani in Southern India. Ambur has more biryani shops per km than any metropolitan city in the world! </p>
<p>The Nizam of Hyderabad was an ex-patriot Mughal. So the Hyderbadi biryani is a mixture of the original Mughlai style biryani and the Southern, particularly Andhra cuisine. It is extremely spicy and rich. </p>
<p>Bhatkali biryani has been derived from the Bombay biryani. It uses more onions than any of the different types of biryanis we discussed above. The meat and rice are cooked in an onion gravy. This biryani is popular in the Konkan belt and the coasts of Karnataka. </p>
<p>Malabar biryani is mostly prepared on the coasts of Kerala. This biryani has very little spice and is cooked with meat that is first deep fried. </p>
<p>Afghanistan is pretty close to India to miss out on its own type of Biryani. Afghani biryani too has a very strong dose of saffron and is served with dry fruits. </p>
<p>Sindh is now a state in Pakistan and it has its own cuisine. Of the many different types of biryanis, this is the only one that uses yogurt in large amounts. </p>
<p>This biryani is called ‘kacchi’ because it is prepared with raw meat and rice. Ideally, the meat and rice are cooked separately and then combined. The Kacchi biryani is a speciality of Bangladesh. </p>
Chaitra Anand

The delicious rice preparation called ‘biryani’ has transcended cultures and become popular in India and around the world over generations.

Though the biryani is originally thought to have been a speciality of Persia, In India alone, there are at least 50 different styles of preparation in different regions.

Featured here are 12 lip-smacking varieties of biryani which every meat lover must try at least once!

Source: www.boldsky.com, news18.com