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The distinctive quality of Kolkata biryani is its lightness, ease of digestion, and moderate spices. The secret ingredient of Kolkata Biryani is potatoes.
Hyderabadi biryani's richness of flavor comes from the unique process of cooking raw rice and raw meat together with exotic spices.
The specialty of Lucknowi Biryani is the use of mutton cooked in a dum pukth style where mutton gravy and rice are sealed in a handi and slow cooked in desi ghee.
The spicy, sour, and sweet flavour of Sindhi Biryani is derived from sella basmati rice, chicken, curd, aloo bukhara, and authentic spices.
Get a slice of royalty with the intensely aromatic Mughlai biryani, consisting of flavored rice, chunks of spiced meat, fried onions, and dry fruits.
To taste a delicate version of biryani, you must try Awadhi biryani where rice is cooked with plenty of spices and well-marinated meat to give your taste buds a subtle flavor.
Thalassery Biryani, also called Malabar Biryani, is prepared with locally grown rice called Khyma, along with Malabar spices, meat, cashews, raisins, fried onions, and ghee.
Fried and spiced potatoes are combined with chicken or mutton to make Bombay Biryani. The inclusion of dried plums and kewra water makes this biryani special.
A blend of fragrant seeraga samba rice, cashew nuts, coconut milk, meat, spices, and ghee combine to make the fiery Chettinad biryani.
Bhatkali biryani has a signature Mangalorean coastal touch, and the added ingredients of curry leaves and mustard with chicken and rice makes it extra special.