Written by Nanthini Suresh
A world-renowned Indian dish, biryani takes
time and practice to make but is worth every bit of the effort. Long-grained
rice (like basmati) flavored with fragrant spices such as saffron and
layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is
then covered, its lid secured with dough, and then the biryani is cooked over a
low flame. This is definitely a special occasion dish.
There is much debate of how this dish came to be, but
most agree that its origins began in Persia as a rustic rice-and-meat dish and
then traveled to India. The various recipes of biryani were then born, mainly
where there was culinary influence from Muslim foods, particularly in the city
of Hyderabad in south India, but also along the southern coast. Biryani's many,
many variations depend on where the dish is based. Some differences are subtle
while others are distinguished by added or substituted ingredients.
The Components of
Biryani
The main components of this dish are rice, meat,
marinade, and spices. Basmati rice is definitely prevalent, but you will also
find other grains such as seeraga samba and jeerakasala.
Depending on where the biryani is from will determine the type of protein;
coastal regions, for example, will include fish and shrimp, while inland areas
may incorporate chicken, goat, mutton, and beef (mainly buffalo, but if cow, would be outside of India).
The meat is usually marinated before being cooked, and
the most common marinade is yogurt-spiced based as the acid in the yogurt helps
to tenderize the meat. It is the layers of spices that give a biryani its
complex flavor, and these spices can be whole or ground, or individual or a
spice mix (such as garam masala). Herbs and seeds may also be a part of the dish,
which is often topped with caramelized onion, dried or fresh fruit, nuts, and fresh
herbs.
Types of Biryani
There are several main types of biryani that are specific
to certain communities. Each variety is named after the place it was created.
1. Sindhi
biryani
This aromatic type
of biryani is popular in Pakistan and known for its spicy taste, fragrant rice,
and delicate meat. It is made with meat and basmati rice, vegetables, and
various types of spices.
2. Hyderabadi
biryani
This biryani is one of India's most popular types of
biryani. It incorporates goat meat that is marinated and cooked along with the
rice and is seasoned with coconut and saffron.
3. Malabar
Biriyani
This is the only
version of biryani in Kerala, an Indian state. It is a popular dish eaten by the
Malabar Muslim community and incorporates Khyma rice mixed with ghee.
4. Calcutta/Kolkata
biryani
This biryani mostly uses potatoes and eggs and only
sometimes contains meat. It is much lighter spice-wise; the marinade is made of
cinnamon, nutmeg, cloves, cardamom, and other spices, and the rice is flavored
with ketaki or rose water and is yellow in color.
5. Ambur
biryani
This leather-tanning city in Tamil Nadu makes one of the
most famous types of biryani, and the town has more biryani shops than any
other city in the world. The meat and rice are cooked separately and then
brought together, along with mint leaves and curd.
6. Lucknowi
biryani
This type of
biryani is based on a Persian cooking style so it uses the dum pukht method
where the meat and gravy are only cooked partially and are then layered and
served in a sealed handi. The spice profile is not as intense.
7. Mughlai
biryani
This biryani is
cooked with curd, chicken, almond paste, ghee, dry fruits, and green chilies,
and has a rich flavor.
8. Kalyani biryani
Small chunks of buffalo meat go into this more
budget-friendly biryani. It is rich and flavorful but does not include more
expensive ingredients.
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