Biryani is a classic rice-and-meat dish that needs no introduction. It’s flavorful, it’s aromatic, and it’s a food heaven for any desi food-lover. Biryani is one of the most well-known desi dishes around the globe. You can go anywhere and you will surely find biryani in the menus of Pakistani/Indian restaurants of that place. This article highlights a brief origin and the 5 most renowned types of biryani worldwide that you will also love once you try them.
ORIGIN OF BIRYANI
There is a dispute among historians regarding the exact origin of this dish. While one theory claims that the dish is of Indian origin and was made in India before the Mughals came. Other historians claim that the origin of Biryani was in the kitchens of the Mughal Emperors. According to them, it is a mix of the native spicy rice dishes of India and the Persian pilaf or pulao (rice dish cooked in broth or stock using aromatic spices). According to an Indian restaurateur, the origin of biryani was in Persia and it was brought to India by the Mughals.
Another popular belief is that it was Arab traders who brought biryani to the Indian Subcontinent. One more similar theory is that 2 branches of biryani were brought to India by 2 distinct parties, the Mughals and the Arab traders.
TYPES OF BIRYANI
Traditionally, cooking of biryani employs 2 different methods. Pakki biryani, wherein one cooks meat and couples it with half-cooked rice to cook it further – and Katchi biryani which involves raw meat pieces, marinated in yogurt and spices, cooked together with uncooked rice.
The following are the 5 best types of biryani that a food enthusiast in you would love to try.
1. SINDHI BIRYANI
Sindhi Biryani is a dish that originated in the Sindh province of Pakistan, hence the name. It is a type of pakki biryani. It is also one of the most beloved dishes of Pakistan and an integral part of Sindhi cuisine. Sindhi biryani consists of meat and a mixture of basmati rice, onion-tomato paste, yogurt, potatoes, fresh mint, and coriander leaves along with various spices. This type of biryani also includes a generous amount of dried plums and green chilies which gives it a sour and spicy tinge. The rice of Sindhi biryani is a combination of bright yellow and white due to the use of yellow food coloring.
Memoni biryani is another popular version of Pakistan’s Sindhi biryani with a slight difference. Memoni biryani mostly includes lamb meat. It also contains an additional quantity of sour yogurt, potatoes, and fried onions. However, Memoni biryani has less food color in it so the original color of biryani comes out.
Here is a link to an amazing recipe for Sindhi Biryani that you can try at home.
2. HYDERABADI BIRYANI
Hyderabadi biryani is the most popular and also the most basic type of biryani in the Subcontinent. Believed to have originated from the times of Mughal Emperor Aurangzeb, Hyderabadi biryani can employ both cooking methods. The Pakki Hyderabadi Biryani involves cooking basmati rice and meat separately and then layering them together. The Katchi Hyderabadi Biryani uses raw marinated meat (chicken or lamb) placed between the layers of basmati rice infused with saffron, onions, and dried fruits. Both types utilize a slow-cooking method using a dough-sealed earthen pot. By using vegetables instead of meat and using the same spices, one can have Hyderabadi vegetable biryani.
3. BOMBAY BIRYANI
Bombay biryani is popular all over the world. This type of biryani uses mutton or chicken (or vegetables). Meat marination consists of basic biryani spices with an addition of green chilies, coriander, mint, lemon juice, and plums. Bombay biryani also has fried potatoes in it. The flavor of Bombay biryani is distinctively sweet, tangy and aromatic.
4. LUCKNOWI OR AWADHI BIRYANI
Lucknowi or Awadhi Biryani stands out due to its cooking style, known as dum pukht. To prepare it one infuses and marinates meat with spices and partially cooks it separately in broth. Rice includes flavors of saffron, star anise, and cinnamon. Both the meat and rice are then layered together in a handi (deep-bottomed vessel) and cooked for hours until the flavors deeply penetrate. The result is soft Lucknowi biryani with mild flavors. This succulent, slow-cooked biryani is the most royal type of biryani.
5. CALCUTTA BIRYANI
Calcutta Biryani originates from Kolkata, although it has roots tracing back to the Awadhi/Lucknowi style biryani. It is much lighter on spices and includes potatoes and boiled eggs, which is its signature trademark. The spices primarily include nutmeg, cinnamon, mace cloves, and cardamom in the yogurt-based marinade for the meat (if one decides to include meat). The rice and meat are cooked separately. This combination of spices gives it a distinct flavor compared to other styles of biryani. The rice includes rose water along with saffron to give it flavor and a light yellowish color.
There are myriads of other varieties of biryani; this is just a short list of the most famous types of biryani that you can follow to start your biryani-tasting excursion. This dish requires time and effort to perfect but it is worth every bit of work you put into making it. You can find top-class biryani at top Devon Street Pakistani and Indian Restaurants including Usmania Fine Dining. We offer a variety of biryani dishes including Mutton Biryani, Chicken Biryani, Shrimp Biryani, Vegetable Biryani, Matka Vegetable Biryani, and Matka Mutton Qorma Biryani. For further information, assistance, and reservations, please contact us at 773-262-1900.
