Eid-e-Milad: Five Delicious Biryani One Should Relish This Year
Sindhi Biryani: The flavour pours down the taste of Sindh. Mutton is marinade overnight and then added to a thick curry of sautéed onions, tomatoes and other authentic spices. It is then added to al-dente basmati rice and garnished with fried onion rings, nuts, fresh mint, coriander, green chillies to create a lip-smacking dish. A Gujarati version of Sindhi Biryani is the Memoni Biryani, which is quite similar to Sindhi Biryani, however, the preparation uses fewer tomatoes as compared to the former.
Kolkata Mutton Biryani: The appetizing Kolkata Mutton Biryani boasts of mild flavours and aroma, and dishes out the juicy side of mutton. To make a perfect Kolkata Mutton Biryani, mutton is left to marinade overnight, peeled potatoes are boiled in turmeric and bay leaf and then fried, and hard-boiled eggs are added to the biryani. While layering rice, rose water, kewra water, saffron and 'meetha ittar' are used.
Malabar Mutton Biryani: Fried onions, coriander and an exotic mix of fresh coconut and poppy seeds take the centre stage in the Malabar Mutton Biryani. Onions are cut long and then fried; tomatoes and other ingredients are then sautéed along to create a juicy mutton mix. The Malabar Mutton Biryani exudes an unmatched flavour of South India.
Awadhi Mutton Biryani: The Awadhi Mutton Biryani is a royal treat. Mutton is cooked in a copper vessel with spices and then onions, ginger, garlic are sautéed with the mutton chunks. The beaten curd is added to lend a rich flavour and cook the mutton. Cooked mutton is then added to layers of rice and garnished with fresh herbs and saffron water. The potpourri is then sealed and placed on a hot iron griddle to let the heavenly mix simmer and spread its flavours and aroma.
Hyderabadi Biryani: Last but the most legendary, Hyderabadi Biryani is a dish that only someone hiding under a large rock wouldn’t have enjoyed at least once in his lifetime. Hyderabadis take pride in picking the cooking techniques straight from the kitchens of the Nawabs of Hyderabad. The marinated shanks of lamb and flavours of bay leaf, saffron and cardamom guide the royal flavour of Hyderabadi Biryani. What makes Hyderabadi Mutton Biryani standout is the way the kaccha gosht (raw meat) is cooked between the layers of rice in a sealed handi using dum (a slow cooking method, usually over coal).
