Types of Biryani You Should Know (2/2)
October 20, 2020
232 viewsIn general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani. Read here to find out more about the types of Biryani.
In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani. In Kutchi biryani, the meat is layered with raw rice in a handi (a thick bottomed pot) and cooked, while in Pukki biryani cooked meat and rice are layered in the handi, where they come together in a marriage of flavours. 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. Here are some lip-smacking regional variants that every biryani lover should know about. 1. Thalassery biryani 
The Thalassery biryani, one of India’s most loved biryanis, is both sweet and savoury. 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. The rice is cooked separately from the gravy and mixed only at the time of serving. 2. 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. This concoction is then mildly spiced with cardamom and nutmeg before being mixed with the rice. This little-known biryani, which fuses the fresh flavours of local vegetables into meat, is an ode to the Assamese flair for creating distinctive dishes. 3. Tahari biryani 
Tahari biryani is cooked without meat. Typically, rice is cooked along with different kind of vegetables in a handi with potatoes and carrots being the most used vegetables in this dish. 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. 4. 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. This process allows all the potent flavours to seep into the rice. The light dish is also highly versatile and uses all kinds of locally available meat and seafood. 5. Sindhi Biryani 
Unlike any other biryani, the Sindhi Biryani is loaded with finely slit green chillies, fragrant spices, and roasted nuts.A distinctive characteristic is the addition of aloo bukhara (plums) in the spices, which gives the biryani a beautiful aroma; lots of khatta (sour yoghurt) in the layering gives a tangy note to the spice mix. 6. 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. The meat is cooked in an onion and green chilli based masala and layered with fragrant rice. The Bhatkali biryani has a unique spicy and heady flavour that sets it apart from the other biryanis of coastal Karnataka. 7. Bombay Biryani 
Just like the city it was created in, the Bombay biryani is a melting pot of flavours – spicy, hearty and zesty. Bombay biryani, whether it’s made with chicken, mutton or vegetables, always has fried spiced potatoes too. It also has a slight sweetness to it, which comes from dried plums and kewra water. It may not be as famous as the other varieties, but this biryani still finds a place in the hearts of all who taste it. 8. 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! A complete meal in itself, biryani has enough varieties to please one and all. This is also a dish that suits all occasions – whether it is a lazy Sunday lunch, a boisterous college get-together or a formal dinner with the in-laws. Eaten with love and gusto by the rich as well as poor, biryani is indeed a marvel of India’s culinary heritage. Source: thebetterindia.com
The Thalassery biryani, one of India’s most loved biryanis, is both sweet and savoury. 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. The rice is cooked separately from the gravy and mixed only at the time of serving. 2. 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. This concoction is then mildly spiced with cardamom and nutmeg before being mixed with the rice. This little-known biryani, which fuses the fresh flavours of local vegetables into meat, is an ode to the Assamese flair for creating distinctive dishes. 3. Tahari biryani Tahari biryani is cooked without meat. Typically, rice is cooked along with different kind of vegetables in a handi with potatoes and carrots being the most used vegetables in this dish. 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. 4. 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. This process allows all the potent flavours to seep into the rice. The light dish is also highly versatile and uses all kinds of locally available meat and seafood. 5. Sindhi Biryani Unlike any other biryani, the Sindhi Biryani is loaded with finely slit green chillies, fragrant spices, and roasted nuts.A distinctive characteristic is the addition of aloo bukhara (plums) in the spices, which gives the biryani a beautiful aroma; lots of khatta (sour yoghurt) in the layering gives a tangy note to the spice mix. 6. 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. The meat is cooked in an onion and green chilli based masala and layered with fragrant rice. The Bhatkali biryani has a unique spicy and heady flavour that sets it apart from the other biryanis of coastal Karnataka. 7. Bombay Biryani Just like the city it was created in, the Bombay biryani is a melting pot of flavours – spicy, hearty and zesty. Bombay biryani, whether it’s made with chicken, mutton or vegetables, always has fried spiced potatoes too. It also has a slight sweetness to it, which comes from dried plums and kewra water. It may not be as famous as the other varieties, but this biryani still finds a place in the hearts of all who taste it. 8. 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! A complete meal in itself, biryani has enough varieties to please one and all. This is also a dish that suits all occasions – whether it is a lazy Sunday lunch, a boisterous college get-together or a formal dinner with the in-laws. Eaten with love and gusto by the rich as well as poor, biryani is indeed a marvel of India’s culinary heritage. Source: thebetterindia.comCategories:LifestyleFood & Cuisine