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Divided by state boundaries, united by Biryani. Try different forms of Biryani around the country, and amaze yourself with different taste the same dish can offer as you travel to different arenas.
Biryani has evolved through the spans of various centuries, cultures, ingredients and cooking methods. India being the land of diversification has conquered the culinary platter with a number of extraordinary variations of Biryani carrying the extensive and aesthetic flavour of different regions.
With NYOOOZ mark the journey of an extended taste of Biryani from different states of India.
The Classic Mughlai Biryani
Let’s start the journey with the classic form of Biryani from North India, one of the best gifts of Mughals. The hunger striking perfect blend of spiced meat in kewra scented rice has been the option for a lavish dining experience.
Biryani from Hyderabad
While most Biryani’s boast their flavoured meat, Hyderabadi Biryani brings their saffron flavoured rice into the picture. The aroma itself is enough to make you drool from a distance.
Sweet Biryani from Calcutta
Carrying the taste of Bengal, Calcutta biryani is low on spices and bit sweet to taste. The golden brown potatoes replace the meat and the yogurt based marinade for meat, give it its distinctive flavour.
Biryani from Chennai
The local favourite Dindigul Biryani, prepared with curd, lemon and pepper carries the taste of Chennai with it. Small cube sized meat pieces find their way into plate instead of usual large chunks.
Awadhi Biryani from Lucknow
Known for the tender juicy pieces of meat, this form of biryani is cooked the authentic royal Awadhi style. The meat is slowly boiled for an hour or two in water with spices from where it gets its marvellous taste.
Ambur and Vaniyambadi’s Biryani
Arcot Biryani, having the origin in these towns of Tamil Nadu at Vellore taste distinct with a special ingredient the Squat Seeraga Samba Rice of Tamil Nadu. To make it even more special it is accompanied by Dalcha- a brinjal curry and Pachadi-curd.
Gujarat-Sindh’s Memoni Biryani
This extremely spicy variant is prepared by the Memons of the region. Less food colouring and more of lamb, yogurt, potatoes and onions are all you need to prepare this traditional dish.
Kampuri Biryani of Assam
A fusion of fresh local vegetables, nutmeg, cardamom, with chicken pieces and rice is what makes it different from every other Biryani. Native of Kampur in Assam, it is less known by people but loved by many.
Vegetarian Biryani of Kashmir
Tales follow that this Biryani was created by Tipu Sultan in Mysore, hence a vegetarian version of Biryani was formed. It is also a popular street food in Kashmir known as Tahari.
Dakshin Kannada’s Beary Biryani
Karnataka’s Beary Biryani stands out the duration it takes to prepare this special Biryani. To flavour the rice it is kept in a mixture of Ghee and required spices overnight. The perfectly seeped in flavours are mouth-watering with all kind of meat and seafood available.
Doodh kee Biryani
Yes, it does exist and is supremely rich in taste. An absolutely uncommon form of Biryani from Hyderabad made in creamy milk with roasted nuts and spices is an unmatched gift from Hyderabadi Nizams.
One of India’s marvel preserving the cultural heritage in the form of food, Biryani is love for everybody dwelling in different states, having varied taste preferences and different cooking methods. But this doesn`t mean you have to hop around cities to get the authentic Biryani taste, food joints like biryaniblues.com are offering it in Delhi-NCR. Find your nearest one
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