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May 20 2016

9 types of Biryani food-lovers must know

SpinachPeople love it, politicians woo voters with it, and festivals are incomplete without it -the delicious Biryani is the favourite of all. You have a wide variety to choose from this royal dish. There are several ways to make Biryani. Here are the specific ones that rice and biryani lovers should know about.

Hyderabadi Biryani

Hyderabadi biryani is one of the most popular dishes in south India. For many home cooks and chefs, this Mughlai cuisine is quite a challenge to make and each has his unique way of spicing it up. What makes it stand out is the use of saffron and coconut. This biryani is cooked in layers, which is the most challenging part in its creation. While most other biryanis are dominated by mutton and chicken gravy, here the saffron mixed-rice takes over. Serve it with brinjal gravy.

Sindhi Biryani

Sindhi biryani, originated in Sindh, Pakistan, is spicy and zesty. Sour curd, generous use of spices and chilli differentiate it. Use of kewra or mitha ittr is another differentiating factor. Sindhi biryani also has potatoes and prunes.

Dindigul Biryani (Tamil Nadu)

This is a favourite in Chennai with many outlets serving just Dindigul biryani. The rice used in it is very different - jeera samba rice instead of Basmati, giving it a new flavour. The biryani also uses cube-sized mutton or chicken pieces instead of big chunks. Apart from the usual masala, a lot of pepper is used.

Ambur Biryani(Tamil Nadu)

It's hard to miss Ambur biryani if you are in Tamil Nadu. Take a trip to the sleepy little town of Ambur and the first thing you will notice is the biryani stalls dotting the Chennai-Bengaluru highway. It is made with chicken, mutton, beef, fish and prawn as options, with the flavour of mint and coriander standing out. The highlight of this biryani is that chefs soak the meat in curd before adding it to the rice, which imparts a unique taste to it. Have it with onion raita and brinjal gravy.

Bhatkali Biryani (Coastal Karnataka)

Bhatkali Biryani originated from the Nawayath Muslim community of Bhatkal in coastal Karnataka. They use lots of onions and green chillies in their style of cooking, in layered format. Unlike Ambur biryani, in which mutton pieces are soaked in curd, Bhatkali biryani chefs cook mutton chicken pieces in curd. This eventually makes the biryani less spicy.

Stay tuned for the part 2 of this article. We will share it with you right here in a few days...

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