The word “biryani” comes from the Persian word “birian” which means “fried before cooking.” Its origin goes back to Iran or Persia.
The Mughlai dish which is we all love nowadays came with the Mughals a very long time back. They had very fine culinarians who did variations in the dishes according to their likings and that’s when they introduced Biryani to India.
Biryani is a flavourful rice dish which is cooked with aromatic spices along with meats, fish/seafood or vegetables. There are various techniques for making a biryani and the most used and flavorful technique is, Dum Biryani, where meat is marinated with aromatic and flavorful spices and curd. Cooked meat and rice are layered in a clay pot and then dum for an hour or so.
Today I am sharing a few of my favorite Biryanis. Do try them out and please do not forget to let me know your valueable feedback. ❤
Mughlai Biryani is made with succulent chunks of perfectly spiced meat, a lot of hot green chilies, almond paste, basmati rice cooked with whole aromatic spices, garnished with a handful of roasted nuts, mint-coriander leaves, fried onions, and aromatized with kewra water.
Chettinad is one of the spiciest and aromatic masala you will ever find. This Chettinad Biryani is very aromatic because of the freshly roasted masala, and it is a spicy one so pair it up with Cucumber Raita, Boondi Raita, or any other Raita of your choice and enjoy the spicy Chettinad Biryani.
Pair this Hyderabadi Mutton Dum Biryani with any raita or Hyderabadi Salan and vinegar onions on the side.
The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.
As the name says this Awadhi Biryani is one such amazing and flavorful Biryani that comes from the land of Awadh and is also know as Lucknowi Biryani. This Awadhi or Lucknowi Biryani is different from the other Biryani recipe as this recipe doesn’t call for ground spices, tomatoes, or Biryani Masala. All the flavors come from using the whole spices. If you too are a fan of Biryani then you must try this aromatic Awadhi Biryani. Serve this Biryani with your choice of Raita, and some onion rings and enjoy the Awadhi cuisine. 🙂
Addition of coconut milk with few whole spices gives a nice twist and flavor to the regular IP or pressure cooker Biryani and is prepared under 30mins. Making a flavorful Biryani can’t get easier than this Coconut Milk Chicken Biryani. If you too are a Biryani lover, then you must try this recipe soon.
The star ingredient of this recipe is mint & coriander which is very easily available and it gives a slight greenish color to your Biryani. The color will depend upon the quantity of green you use while making the paste. The proportion of mint-coriander and green chilies can be changed according to one’s taste and preference.
This is not the traditional Biryani recipe where we layer the rice and chicken and then dum the Biryani. This is a one-pot Chicken Biryani recipe. However, the taste is so delicious that you just won’t be able to control yourself from overeating, Instant Pot Biryani is a really quick recipe.
This is the best way to use those leftover chicken tikkas which nobody wants to eat the next day. I am sure everybody will love this Biryani.
his chicken biryani is nothing different than what I always prepare BUT the flavor of clay pot makes the biryani so delicious and special. This is a MUST MUST MUST try recipe for all the Biryani lovers.🙂