No matter what time of the day it is, even the slightest thought of fragrant rice simmered over a slow cooking fire with aromatics and vegetables and meat gets one salivating. The description alone is enough to get Biryani enthusiasts activated like Pavlov’s dog, one would say!
Recognised as one of the greatest treasures of Indian food and cuisine, the Biryani simmers in a league of its own! India’s grand love affair with Biryani has been long-drawn and full of theories and testaments trying to decode the origin of the much-loved Authentic Indian dish. Research suggests that the aromatic meat and rice dish has Persian roots.
Salma Hussain, academician and author of multiple food books, was quoted telling the Ritz, “Biryani was the speciality of the city of Isfahan, capital of Persia during the 16th and 17th century”. The original dish, she adds, was a fire-roasted lamb preparation with small pieces of meat placed in a flat pan seasoned with herbs and roasted on fire. This meat was then stuffed inside the folds of thin bread and served. This Biryani, asserts Husain, came to India with the Mughals and changed its garb to the meat and rice dish we see today.
With over 100 variations of the widely loved dish, the Biryani trail is spread long and wide amassing a cult-like following of its own – from the gullies of Hyderabad to the Nawabi city of Awadh, finding its way in Kerala and Calcutta as well, this humble dish sparks an unending quest to decode coveted recipes and the fight of discovering the best Biryani still goes on!
I. Lucknowi Biryani
This sumptuous dish hailing from the streets of Lucknow consists of rice being cooked separately in garden-fresh spices and marinated chicken being added after to enhance the flavours and is a must-try!
II. Hyderabadi Biryani
One of the most aromatic versions of the Biryani, infused with kewda, rose water and saffron, the Nizami delicacy includes golden fried onions, chillies, mint leaves, and fiery chicken and is consumed with raita on the side.
III. Mughlai Biryani
A grand dish in its origin itself, the Mughlai Biryani originated in the kitchens of the Nawabs. Made with a generous amount of curd, tender chicken pieces, almond paste, ghee, fiery green chillies and dry fruits, it is known for its rich flavour that seems only fitting, considering its royal origins.
IV. Awadhi Biryani
This much-hyped Biryani is quite a treat for all the vegetarians out there. The blend of roasted spices and ginger raita on the side seems to melt right into your mouth.
V. Beary Biryani
Originating from the Muslim community in the coastal district in Karnataka, this Biryani is known for its light flavour and is aptly a non-vegetarian’s delight as it has chicken, mutton, prawns, fish, and beef. Marinated in ghee and local spices overnight, this aromatic delight is to die for!
VI. Thalassery Biryani
Alternatively known as the Kozhikode Biryani, the rice used in this Biryani is belongs to a fragrant and thin variety called ‘Khyma’ which is mixed with ghee, spices, and fried onion that tops it off with a sweet taste.
VII. Dindigul Biryani
A famous Biryani variation from the Dindigul region of Tamil Nadu, this one owes its tangy taste to the addition of curd and lemons. Known for its unusual flavour, this Biryani is a hit in North India as well.
VIII. Kolkata Biryani
Adhering to the Bengali cuisine stereotype, the Kolkata Biryani too is on the sweeter side. A mild of spices, boiled eggs, and juicy meat is what makes the Kolkata Biryani extra special.
IX. Sindhi Biryani
Curating a potpourri of flavours, this version is loaded with crisp chillies, coriander, mint, and roasted spices and some juicy goat meat that compliments the thick curry added to it. Topped off with dry fruits, nuts and onion rings, it is known to be a true Sindhi delicacy.
X. Memoni Biryani
Catering to the spice enthusiasts, the Gujarati variety of Biryani is made with lamb, yoghurt, fried onions and potatoes. With a minimal amount of food colouring added, the rich colour of spicy meat and spices takes over!
There are plenty of topics to start off a great Indian debate on, however, if there’s something that unites us all, it the our love of Biryani – no matter what kind!
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