Food trail - Know your biryani
There are several ways to make biryani each style loyal to its
local gastronomic history. Here are the India-specific ones that every rice and
biryani lover should know about
The masses love it, politicians woo voters with
it, and festivals are incomplete without it -the delicious biryani is the
favourite of all. India has a wide variety to choose from when it comes to this
royal dish. Top chefs talk about the distinctive features of each biryani, and
what makes them special...
HYDERABADI BIRYANI
Andhra Pradesh: Hyderabadi biryani is one of the
most popular dishes in south India. For many home cooks and chefs, this dish
from Mughlai cuisine is quite a challenge to make, and each has his unique way
of spicing it up. What makes it stand out is the usage of saffron and coconut.
This biryani is cooked in layers the most challenging part in its creation.
While most other biryanis are always dominated by mutton and chicken gravy,
here the saffron-mixed-rice takes over. Serve it with brinjal gravy.
DINDIGUL BIRYANI
Tamil Nadu: This one's a favourite in Chennai
with many outlets dedicatedly serving just Dindigul biryani.The rice used in it
is very different jeera samba rice instead of Basmati, giving it an entirely
new flavour.The biryani also uses cube-sized muttonchicken pieces instead of
big chunks. Apart from the usual masala, a lot of pepper is used.
AMBUR BIRYANI
Tamil Nadu: It's hard to miss out on the Ambur
biryani if you are in Tamil Nadu. Take a trip to the sleepy little town of
Ambur and the first thing that'll strike you is the innumerable biryani stalls
dotting the Chennai-Bengaluru highway. There's chicken, mutton, beef and prawn
as options, with the flavour of mint and coriander standing out. The highlight
of this biryani is the fact that chefs soak the meat in curd before adding it
to the rice, which imparts a unique taste to the dish. Have it with onion raita
and brinjal gravy.
BHATKALI BIRYANI
Coastal Karnataka: Though low on spice, the
Bhatkali biryani has the right amount of flavour. This particular style
originated from the Nawayath Muslim community of Bhatkal, in coastal Karnataka.
They use a lot of onions, green chillies in their style of cooking also in
the layered format. Unlike Ambur biryani, in which mutton pieces are soaked in
curd, Bhatkali biryani chefs cook muttonchicken pieces in curd. This eventually
makes the biryani less spicy.
LUCKNOWI BIRYANI
Uttar Pradesh: Based on the Persian style of
cooking, the Lucknowi biryani is made with the use of a completely different
method known as dum pukht. As is the norm with most Persian formats, the meat
and gravy are partially cooked and then layered in the dum pukht style.Served
in a sealed handi, Lucknowi biryani is light on the stomach as it is low on
spices.
KOLKATA BIRYANI
West Bengal: Kolkata biryani has its roots in
the Nawabi style biryani of Lucknow. The chefs from Awadhi kitchens brought the
signature biryani recipe to Kolkata, which later got tweaked into the unique
Kolkata biryani that we know today. The Kolkata biryani is unique, thanks to
its subtle use of spices combined with ghee, Basmati rice and mutton. The
addition of potatoes and boiled eggs also lends a different flavour to the
dish. Use of nutmeg along with saffron and kewra gives this biryani its
signature aroma.
MALABAR BIRYANI
Kerala: Malabar biryani, famous in Kozhikode,
Thalassery and Malappuram areas of Kerala, is characterised by the unique variety
of rice called khyma rice, the rich flavour of spices, and the generous usage
of cashewnuts and raisins. Chefs in Kerala add these ingredients generously
while preparing the biryani. The key difference lies in the method of
preparation. The rice is cooked separately from mutton gravy and mixed well
only at the time of serving.
SINDHI BIRYANI
Pakistan: Sindhi biryani, which originated in
Sind, Pakistan, is quite spicy and zesty. Sour curd, generous use of spices and
chilli mark this form of biryani. Usage of kewra or mitha ittr is another
differentiating factor. Sindhi biryani recipes also use potatoes and prunes.
BOMBAY BIRYANI
Maharashtra: What makes Bombay biryani special
is the use of potatoes in it. Be it vegetarian or non-vegetarian biryani,
potato is a must. The preparation uses a layered method, where half-cooked
basmati rice and cooked meat are put on dum-style.
ashish joseph sharanya Inputs by
Chef Damu, R Rajesh and Hushmoin K Patell TL22FEB15
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