If there is one thing that we can all agree on is that biryani is life. The moment we think about biryani we can’t but salivate. Here are 10 types of biryanis that you need to try if you are a biryani lover.
1. Thalassery Biryani
This biryani is prepared with ghee, a handful of spices, nuts and raisins using short and thing rice called Khyma or Jeerakasala. It is popular in Thalassery, Malappuram and Kozhikode areas of Kerala.
2. Sindhi Biryani
Sindhi Biryani is one the spiciest biryanis. It has more masala than rice. However, the real flavour of the dish resides in the spicy aaloos and sour yoghurt.
3. Kolkata Biryani
In the event that you cherish sweet and acrid together, this is the ideal Biryani for you. The Kolkata Biryani has rice prepared with rosewater and saffron, steamed with cooked lamb and flavours. In the centre rests a potato. Delicious without a doubt.
4. Kolhapuri Biryani
This biryani changes according to the season. In summers it tastes less spicy, but in monsoons, pepper and ginger garlic paste is added in to fight off the cold winters.
5. Kalyani Biryani
Kalyani Biryani is the like the lesser known sibling of Hyderabadi Biryani. It is a popular mutton feast from Hyderabad filled with tomato, jeera and dhaniya. It is extremely affordable and scrumptious.
6. Gowdru Biryani
Gowdru Biryani is also known as Donne Biryani because of the way it is served in a bowl of banana leaves called ‘donne’. It is unique because of the use of Jeera Samba rice. It uses the meat of natikoli in the biryani. It is an exquisite delicacy that you must try.
7. Dindigul Thalapakatti Biryani
In 1957, Nagasamy Naidu tasted his wife’s biryani and realized it was unlike any other biryani he had ever tasted. And he did what any other person would have done, he opened up a restaurant. Made with a mix of flavours, parakkumsittu rice, and Kannivadi meat, this is a treat! The rice does not have its own particular flavour so it takes up the kind of the flavours.
8. Bhatkali Biryani
The most prominent ingredient in the entire dish is the onions. It is even served with onions on the side. People avoid too much ghee or oil in the preparation of this biryani, as people in Karnataka prefer to not have oily food. If you are into onions, this is your dish.
9. Beary Biryani
This is a like cousin to the spicy Mangalorean Biryani, with a unique flavour of chillies along with coconut; it is marinated overnight with ghee and spices. This salivating dish was brought to the cities by the merchants and traders.
10. Arcot Biryani
Instead of normal basmati rice, Arcot biryani uses Seeraga Samba rice. The rice is boiled beforehand and the meat is cooked separately from the rice. Afterwards, they are put on the dum and cooked together.