Types of Biryani

Then, our first plate of Ambur biryani is served — orangish-pink in colour, the rice is mildly spiced, the meat, a tad spicier and cooked to perfection. m. Rahman, a 75-year-old ex-councillor, a regular, sits with us to eat.

Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal; In biryani, meat and rice are cooked separately before being layered and cooked together. Pulao is a single-pot dish: meat and rice are simmered in a liquid until the liquid is absorbed.

Both the biryani are same but the cooking style is different in dum biryani . Dum biryani is cooked by dum process, while other by normal process. Now the question arises, what is Dum cooking ? Here is the answer. Dum cooking. Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water.

Traditionally, kachchi biryani is cooked in clay oven and the cooking pot is usually sealed with flour dough to allow the biryani to cook in its own steam. The sealed pot is not opened until the biryani is ready to be served.

Kalyani biryani is the 'other' lesser know biryani of Hyderabad. This is a biryani made from beef/buffalo and has a very interesting past Kalyani biryani is the 'other' lesser know biryani of Hyderabad.

Calcutta/Kolkata biryani: This biryani mostly uses potatoes and eggs. It is much lighter spice wise, and only sometimes contains meat. The marinade is made of cinnamon, nutmeg, cloves, cardamom and other spices, and the rice is flavored with ketaki or rose water and yellow in color.

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani. Kachchi gosht ki biryani. The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking.

Memoni/Kutchi biryani Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with lamb, dahi (yogurt), fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

mughlai veg biryani recipe - mughlai vegetable biryani is a mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mixed veggies and dry fruits.

Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Dont know whether it originates from Sindh or not. Just make sure about one thing if you dont want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat.