5 Kinds Of Biryani Every Biryani Lover Should Try Once

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5 Kinds Of Biryani Every Biryani Lover Should Try Once

India has many different kinds of biryanis but these 5 are just incredible!

Indians love birayani, don't they? Every where we go in India we would find at least one biryani shop around the corner and the beautiful mouth watering aroma coming out of it. Some may even say that biryani is almost like a religion with people swearing by their favourite kind of biryani. India has many different kinds of biryani based on different geographical locations but every biryani lover must try the following 5 biryanis.

1) Awadhi Biryani, Lucknow

Awadhi biryani was created by the Mughals and are one of the best tasting and most aromatic biryanis in India. The preparation includes cooking rice and chicken separately and then sealing it. The classic 'Dum Biryani' is actually this biryani which looks beautiful and tastes even better.

2) Kolkata Biryani, West Bengal

Kolkata biryani was developed during the rule of Nawab Wajid Ali Shah. In Kolkata biryani, large chunks of deep-fried potatoes are added along with meat. The addition of extra cinnamon and rose water adds an additional layer of flavour to this delicious dish.

3) Hyderabad Biryani, Hyderabad

Developed in the late 1600s, Hyderabad biryani is one of the most iconic biryani recipes of all time. The cooking involves steaming of rice, meat, and spices together so that they all blend together beutifully to create that special taste. It is believed that there are over 40 different kinds of Hyderabad biryani recipes available.

4) Ambur Biryani, Tamil Nadu

This biryani uses dry chilli paste, coconut milk, and sour eggplant curry. It is cooked in dum-style and also has a good helping of mint leaves. It is one of the lighter kinds of biryani as it uses curd in its recipe as well.

5) Thalassery biryani, Malabar

This biryani comes from the Malabar coast of India and uses Jeerakasala rice instead of the regular Basmati rice. It also uses fish or prawns, usually, instead of chicken or meat because the Malabar coast is rich in fresh sea-food. It is completely different from others and the ingredients are usually cooked separately before mixing them together.

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