New Delhi: A perfect bowl of biryani features golden-fried onions, long, fluffy basmati rice, tender meat, and a tantalizing blend of aromatic spices. It's nearly impossible to encounter someone who would turn down the opportunity to indulge in a plate of delicious biryani. Biryani made its way into Indian culture during the Mughal era, undergoing various transformations based on regional tastes and cultural influences.
From the Awadhi Biryani of Lucknow to the Kolkata-style biryani, which offers a milder yet meaty experience with the addition of potatoes, each variant carries its own unique and distinct taste, representing the flavors and traditions of its origin.
Let's embark on this flavourful journey where we get to experience this culinary delicacy and its variations across different states.
1. Awadhi Biryani:
This variation, invented by the Nawabs of Awadh, is made with whole spices, curd, and turmeric. Chicken/meat and rice are cooked separately and then combined. Lalla Biryani (Bal Mukund Bajpai Marg) and Wahid Biryani (Old Nazirabad Road) are the greatest places in Lucknow to eat true Awadhi Biryani.
2. Goan Fish Biryani:
This light, mackerel biryani is to die for in the land of sun, sand, and water. When all of the other biryanis use mutton or chicken, this is the one that uses fish. On a regular day, several food joints in Goa serve this dish, which is made with spices, grated coconut, and black kokum.
3. Kashmiri Biryani:
This sweet and savoury biryani from the 'Paradise of the Earth', is enriched with saffron, spices, almonds, milk, dry fruits, and mutton. The nuts and milk give it a regal flavour that distinguishes it from the other versions.
4. Kalyani Biryani:
Kalyani Biryani, often known as the 'other Hyderabadi Biryani' or 'poor man's biryani,' has a fascinating backstory. The Kalyani Nawabs of Bidar arrived to Hyderabad and established their havelis. They were known to serve Kalyani Biryani to people who visited Bidar. Following their demise, the cooks set up small kiosks and served the biryani to the locals. It is a Mutton Biryani that is almost identical to Hyderabadi Biryani but has a distinct tomato, jeera, and dhania flavour and may not be as rich as the Hyderabadi Biryani.
5. Kolkata Biryani:
The Kolkata biryani, like other Bengali cuisines, has a sweet tone. The spices used in this recipe are substantially milder than those used in other Indian biryanis. The potato is a key ingredient in this version of the dish. It's made using rice that's been packed with succulent meat and soft boiled eggs.