The mouth-watering concoction of meat with long grain basmati rice, aromatic masalas, curd and onions makes a delectable and finger licking preparation called Biryani. A must have for any Mughlai food lover, for that matter any foodie, biryani is much more than \u2018just a biryani\u2019! If we had to describe biryani in just one sentence, it would be rice cooked with meat and spices. However, there are many different types of biryani that are cooked in different ways using varied ingredients. Biryani is one dish that is available in the widest variety both in India and abroad. It is believed that the first of the different types of biryani was discovered from the Mughal Kitchens.<\/p>\n
The Lucknowi Biryani also known as Awadhi Biryani is very much popular in Lucknow and Delhi, originated from the Moghul Cuisine.\u00a0Lucknowi Awadhi Mutton biryani,Lucknowi Mutton Biryani and Lucknowi Murgh Biryani,\u00a0Lucknowi Chicken Biryani and Dum Gosht Lucknowi Biryani are the most famous types of Awadhi Biryani.<\/p>\n
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The delicious Hyderabadi Biryani is made with basmati rice and lamb meat or chicken and serverd with\u00a0yogurt and onions.\u00a0Hyderabadi Biryani has two types Kachchi Biryani1 and Pakki Biryani both has its own of making.\u00a0Hyderabadi Haleem, Mughlai and Kababs are well famous and listed as must have dishes while visiting India.<\/p>\n
Kolkata biryani is evolved from the Awadhi style biryani and has rich taste and flavour.\u00a0The unique style of making Calcutta biryani with much lighter spices and\u00a0distinct flavour and yellowish color makes it different as compared to other styles of biryani.<\/p>\n
The Dindigul Thalapakatti Biryani is much famous in the states of Tamil Nadu along with\u00a0other major cities in India.\u00a0Dindigul Biriyani is popular for its unique taste and rich spicy aroma and favorite among the most Non-veg lovers.<\/p>\n
The Kerala style biriyani or Malabar Biriyani can be made with\u00a0chicken, egg, mutton and fish.\u00a0Malabar Biriyani is available at Malabar region and along with coast from Kozhikode, Malappuram, Kannur to Kasargod.<\/p>\n
The Bhatkali biryani is the specialty of coastal region of Karnataka and part of the Navayath cuisine.\u00a0distinct color, taste and flavor along with various kind, which includes mutton, fish, chicken and shrimp\u00a0makes it quite different from others across India.<\/p>\n
Beary Biryani is the light, less spicy and is easy to digest dish from the Muslim Community in Dakshina Kannada.\u00a0Beef, chicken, mutton, fish and prawns are used for the Beary biryani and flavoured with ghee and many local spices.<\/p>\n
The mouth watering dish from the deram city of Mumbai, Bombay Biryani\u00a0is perfect combination of flavoring spices and excellent flavor.\u00a0As each region has some unique ingredients that adds a distinct taste to biryani,Bombay Biryani\u00a0ingredients are meat, rice, salt, onions, ginger and garlic paste, yogurt and all Indian spices.<\/p>\n
The popular dish is made with special meat and rice along with its\u00a0spicy has quite a distinct aroma.\u00a0Sindhi Biryani is more spicy and tasty biryani is serverd with raita and salad.<\/p>\n
The Memoni Biryani is quite similar to Sindhi Biryani made with lamb, yogurt and fried onions.\u00a0Memoni Biryani is developed by the Memon ethnic group and available with little variations brought by different region.<\/p>\n","protected":false},"excerpt":{"rendered":"