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Varieties of Biryani !!

Various Varieties of Biryani with a short description and link to a detailed recipe....


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Hyderabadi Dum Biryani


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Some say the Hyderabadi biryani is closer to the original Iranian recipe than the Mughlai one. It originated in the kitchens of the Nizam where the royal cooks marinated meat overnight with spices and then soaked them in yogurt before layering with long-grain aromatic Basmati rice and cooking in a sealed handi. The biryani is redolent of fried onions, a lot of spices (some not used in Lucknowi biryani) and dry fruits.

Source:http://www.bawarchi.com
Hyderabadi dum biryani | Indian | Non-Vegetarian | Recipe

Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. How to make this Biryani recipe? This rice dish has two major ingredients – chicken and basmati rice. The rest is playing around with ingredients and spice mix to create this flavorful delight. It is liked by locals and tourists alike in Hyderabad. While people might go all the way to Hyderabad to relish this dish, you can make this in your own kitchen in no time.

Source:http://www.bawarchi.com

Lucknowi Biryani / Awadhi Biryani


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The baap of all biryanis out there, the Awadhi biryani is what all other biryanis aspire to be, in terms of the flavour and aroma. In Lucknow, the people who make biryani are called karigars – artisans – rightfully so, because in Awadhi cuisine, the making of biryani is not just about cooking it. It is about saleeka (etiquette) and nafasat (artistry) leading to itminan (satisfaction). The biryani they prepare is made in a pukki way – where the meat and spices are half-cooked separately from the rice, flavoured with other spices and saffron. These are then layered in a deep-bottomed handi, covered, sealed with dough and cooked to perfection. The addition of kewra water, or screwpine water gives the Awadhi Biryani its final touch of royalty.

Source:http://food.ndtv.com
Awadhi Mutton Biryani - NDTV Food

Awadhi Mutton Biryani Recipe - Breathe in the aroma of this princely mutton biryani, cooked the royal Awadhi style! Perfect for your dinner table feasting!

Source:http://food.ndtv.com

Kolkata Biryani


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Calcutta biryani is a great deal similar to the Lucknowi biryani because it came to the city with the deposed Awadhi nawab Wajid Ali Shah. However, it is a lot more subtle in taste because the royal khansamas of his kitchen had to make do with limited resources and therefore, they added potatoes and eggs to max out the volume in the absence of a lot of meat. The nawab’s relative poverty gave rise to what is now a dish in its own right – it’s unthinkable that Calcutta’s biryani would not have the wholesome potato and the egg!

Source:http://www.sharmisthadey.com
Kolkata Style Chicken Biryani - Recipes By Sharmistha Dey

If you are a Bengali, Biryani reminds you of Arsalan, Aminia, Nizam... Try this recipe of Kolkata Style Chicken Biryani and everybody will remember you.

Source:http://www.sharmisthadey.com

Kampuri Biryani


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The Kampuri biryani originated from the Muslim town of Kampur in Assam. This simple and delicious dish is packed with colour. The chicken is first cooked with peas, carrots, beans and potatoes, and bell peppers, spiced with the mild cardamom and nutmeg. It is then mixed with the rice and cooked over a slow fire.

Kampuri Biryani

Prepare absolutely spicy & delicious Kampuri Biryani in Assam style, Find the lip-smacking Kampuri Biryani Recipe at Lekha and have mouth-full of joy with your family.

Source:http://lekhafoods.com

Mangalorean Biryani


Photohttps://matome.co.in/photo/3bcca70f07

Mangalorean biryani uses a generous amount of meat, yes, but what is more popular in their recipe is seafood. Being a coastal town, Mangalore has access to excellent fish and prawn varieties, and combined in biryani, these are simply divine. Green chillies impart the heat in the biryani, which is otherwise flavoured by ghee and very few other spices. There is heavy use of fennel and coriander, and the method of making this biryani is the pukki biryani method where half-cooked meat/fish is layered with rice in a sealed handi and slow-cooked.


Chicken Biryani, Mangalorean - Recipe 60

Memoni Biryani


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The Memoni trading community of Sindh-Gujarat serves its own version of biryani, which is a derivative of the Pakistani Sindhi biryani. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats, rice, and vegetables to blend without too much of the orange colouring,so the colour in the biryani comes entirely from spices, which give Memoni biryani its signature fiery character.

Memoni Biryani - Chef Sara Riaz

Memoni Biryani - Rice, Biryani, Pulao Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually prepared with lamb and less food coloring, potatoes and tomatoes.

Source:http://www.khanapakana.com

Mumbai Biryani


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Apart from the Bohri biryani, another form of biryani calls Mumbai home – this biryani is flavoured with vegetables and/or meat and is flavoured with sweet plums and screwpine (kewra water), lending it a tangy, yet sweet, flavour. It is slow-cooked in the dum style, making it an extremely moist version of the traditional biryani.

Source:http://www.jopreetskitchen.com
Mumbai Style Chicken Biryani | Jopreetskitchen

Bombay / Mumbai Style Chicken Biryani, with step-by-step pics. A very flavorful and aromatic biryani prepared from indian spices, fried potatoes and chicken.

Source:http://www.jopreetskitchen.com

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