The heavenly taste of the Biryani can be easily attributed to the wonderful spices that form a vital part. It is the spices that make the biryani such a popular option at homes, offices and parties and hence they need to be sourced sensibly and the right quantities have to be added to the mix of rice and meat. While most of the spices are used in powdered form, spices like bay leaf, cloves etc. are often used in whole during making of the biryani.

Chefs ensure that all the spices used in the biryani preparation are fresh and of good quality, which is why the vendor or source is a reliable one. If you miss this step, the aroma of the biryani will go for a toss since stale spices can ruin a completely perfect biryani. World over, Indian spices are known for their freshness and quality and this is primarily because Indians have perfected the art of cultivating and storing spices.

The list of spices is unending with cloves, cardamom, nutmeg, star spice, bay leaves, black pepper, cardamom, coriander and cumin leading the way when it comes to bringing glory to a biryani. There are many chefs who swear by whole spices instead of powdered ones, while some recommend coarse ground spices if not the whole ones to retain the flavor and taste. The choice is entirely a personal one, dominated by past experiences.

Bamboo Biryani:

Have you heard about biryani cooked inside a bamboo stalk? Yes, you read it right. All the ingredients of the biryani including the long-grained rice, spices and meat are stuffed inside the hollo bamboo and cooked to create a unique tasting biryani. This biryani will connect you to nature as it is cooked inside the bamboo, without using metal utensils. Make sure you make some fresh raita to go along with it to further enhance the taste.

Riceless Chicken Biryani:

This is one biryani recipe that you would have rarely heard about. In this the traditional chicken biryani has been given a brilliant twist to create a healthy yet mouth-watering dish everyone would love to eat and savour. The authentic North Indian dish has rice as a primary ingredient which has been replaced with vermicelli. Spices like chilli powder, cloves, cardamom and Malabar peppercorn have been added to give it a unique taste. Your guests will surely ask for a second helping so make sure you make enough to satisfy their demands.

Chicken Quinoa Biryani:

Want to know how to make tasty yet healthier biryani without using rice? Try the Chicken Quinoa Biryani that eliminates rice from the equation and replaces it with Quinoa, the wonder grain. It is bound to give you a feeling of being full since it is rich in fiber and works wonder for those who are on to a healthy diet plan. Don’t forget to add yogurt to the biryani after the chicken has been cooked and before tossing in quinoa. Serve with Raita.

Mutton Goli Biryani:

This another unique biryani that is full of wonderful flavours and aroma to tickle your taste buds. It needs minced mutton to create delicious meatballs which are later used to layer the biryani with. These yummy meat balls are fried and kept aside while the rest of the biryani is cooked separately. The biryani is then sprinkled with saffron-flavored milk to give a truly distinctive taste.

Scheherazade Biryani:

This is a traditional Iranian style biryani that is made with fish, fried onions, raisins, cashews and rose water for that amazing essence. The fish is marinated prior to starting with the biryani to ensure the spices are well merged into it.

We are sure that these mouthwatering dishes now inspire you to try different varieties the next time you opt for Biryani Online delivery.

• Ensure that the ingredients of the biryani are absolutely top-notch since what you put in it can make or break the entire experience. Since rice forms the largest quantity, it is critical to choose and use the best quality rice, preferably basmati. Remember, the rice will impart the right kind of flavor, taste and texture to the biryani so make a good, informed decision. Since basmati rice grains are long and slender and become fluffy after they are cooked, they are automatically the first choice for authentic biryanis the world over.

• It is necessary to soak the chosen rice for at least half an hour before cooking it or you could have a sticky and lumpy biryani at the end of your effort. When rice is soaked, the grains are softened which allows it to absorb the water during cooking.

• While the rice is being boiled, make sure you have added all the spices as whole like cloves, cardamom etc. to infuse the wonderful aroma. Adding some homemade desi ghee to the base of the vessel (preferably a heavy-bottomed one) before adding the rice is a good idea. The rice should be carefully sautéed for about five minutes, before adding the meat to it and allowing it to cook over a slow fire.

• The meat should be marinated for at least 3-4 hours to make it juicy and succulent. When partially cooked rice is put into the vessel, it will further get cooked along with the meat and therefore overcooking of the meat is also avoided.

• Two common mistakes that can ruin all your efforts of making the biryani, overcooking and undercooking. The quality of rice and the kind of meat you use will determine how much time you need to cook it.

• Garnishing is important while serving the biryani to your guests. Caramelized onions, sautéed cashews, tiny slivers of almonds and fresh coriander make wonderful garnishing elements you can use.

Biryanis need to be created with lots of love, care and tons of patience, especially while it is being cooked. The end result has to reflect in the taste and aroma the biryani will emanate. If the above process seems tough and you do not possess enough patience, it is best to Order Biryani Online and relax in the company of family and friends.

Cochin

Mutton and Chicken biryanis are quite common irrespective of state boundaries, but Kerala’s prawn and fish biryani is its very own. The northern region of Kerala, Malabar, is famous for its biryani. But Cochin is home too for its seafood and if you know where to look, you can tickle your taste buds here too. Places like Kadaloram (Abad Palace), Kayeekas and Kayees are synonymous with biryani and boast of top-notch taste that is bound to tickle your taste buds.

Hyderabad

One simply cannot separate the biryani from Hyderabad as every single tourist and local would have definitely tried out this eclectic dish at least once in their lifetimes. The kacchi gosht biryani that is served at Hyderabad House is a favourite amongst the tech crowd and is famous for its perfect taste and impeccable quality. However no biryani lover can ever skip having the world-famous Paradise chicken and mutton biryani, that has been serving its
patrons since 1953 and still ranks as the top-ranking biryani across continents.

Kolkata

Biryani first made its appearance in Kolkata about 150 years ago when Nawab Wajid Ali Shah came and settled here along with his entourage. The traditional biryani was infused with potatoes by those who couldn’t afford meat always. Years later, Kolkata boasts of many places that serve truly delectable biryanis as loyal patrons swear by its quality and unbeatable taste. Rehmania on Park Street, Shiraz Golden Restaurant next door, Alia in Chandni Chowk and Royal at Rabindra Sarani are a few places that locals and tourists cannot miss if biryani is on their minds.

Lucknow

Legend says that during the construction of Bada Imambara, Nawab Asad-ud-Daulah fed the ocal labourers with a delicious mix of meat, rice and spices which was cooked in huge cauldrons over coal fires. The taste was so good that over time, the biryani found its way into the royal kitchen too and subsequently into the hearts of the royal families. The small, non-descript shops in Aminabad and Chowk are not huge on ambience but the authentic taste of Lucknowi Biryani can be found here. Age-old restaurants like Sakhawat in Hazratganj, Tunday in Aminabad and Nazirabad (also known for its galawat ke kabab, Idris Biryani Corner, Lalla ki Biryani and Haji Rahim are some of the must-visit places every biryani lover must visit.

Mumbai

This is an unlikely city to boast of authentic biryani, given the pot-pourri of cosmopolitan culture it is home to. While biryani is available across the island city, South-Central Mumbai is the place to be if biryani in on your menu. You can also search for order biryani online near me in case you plan to eat in the comfort of your own home. Mohammed Ali Road has a large number of restaurants that serve delicious biryanis though they may not boast of posh ambience but they are simply unbeatable for the tasty fare they serve. Noorani at Haj Ali, Lucky at Bandra and Olympia Coffee House at Colaba should be on your list of biryani – centric eating houses for sure.

The History of Biryani

Historically, the introduction of exotic dishes like kebabs and biryani were attributed to the Mughals and their cooks (Khansamas) and had turned cooking into an art form. However, historical evidence also shows that a dish known as Oon Soru was quite popular in the south. It was made from Rice, meat and ghee and was garnished with turmeric, bay leaf, coriander and pepper. This dish was a part of the diet that soldiers followed to take care of their nutritional needs.

Many historians and travellers have mentioned detailed descriptions of the biryani in their travel books, even prior to the Mughals. However, the Persians were primarily responsible for popularizing this dish and bringing it into the mainstream.

The Origins of Biryani

The Persian word “Birian” is thought to be the source of inspiration for the word “Biryani” and it precisely means “Fried before Cooking”. It is therefore safe to say that erstwhile Persia and modern-day Iran, is where the biryani originated. However, an interesting story about Shah Jahan’s queen, Mumtaz Mahal, and how she got the biryani into the mainstream.

It is said that during one of her visits to the soldier’s living quarters, Mumtaz Mahal noticed the malnourished condition of the soldiers. She instructed her personal chef to create a dish for the soldiers that was healthy, nutritional and tasty. And thus the Biryani was born.

The biryani followed the Mughals wherever they set up their kingdom. The Calcutta biryani, the Arcot Nawab biryani and the Hyderabadi Biryani are all a result of the foothold that the Mughal Empire.

Conclusion

What was once considered a treat for the royalty and a feast fit only for the kings, the biryani imbibed the local flavours too and also reflected the local traditions, thus becoming a favourite of the common people. It took the vegetarian avatar too, considering the local cuisine and religious sentiments, thus further embedding itself in the cuisine of the average Indian.