Hi I hope All you are good and doing good.. In this blog I am going to tell about Different Varieties of Biryani

Bombay Biryani

Bombay Biryani is a worth trip to Mumbai. Made with chicken (mutton or vegetables), fried and seasoned potatoes, kewra water (pine snails) and dried prunes it has a distinctive sweet and tangy flavor.

Sindhi Biryani

Sindhi Biryani is so named because it originated in the state of Sindh. This Biryani is made with plenty of chopped chillies, roasted spices, mint and corriander leaves, onions, nuts dried fruits and sour yogurt for a tangy and savory flavor. This Biryani is served with plums and potatoes.

Dindugal Biryani

Dindugal Biryani is a popular dish that can be found in several outlets in Chennai. It has a strong, spicy flavor derived from curd and lemon, which is a mixture of diced meat (mutton or chicken) and jeera samba rice.

Ambur Biryani

Ambur Biryani is a must travel experience when visiting Tamil Nadu. Like other Biryani variations, this includes meat (chicken or mutton
), but what differs is the way the meat is prepared. Add to cila Samba rice cooked with spices. It is every biryani lover's delight to enjoy with eggplant, savouring with brinjal curry.

Lucknowi Biryani 

The Lucknowi Biryani as grand as a royal dish, but better in flavor than spice. It has a mild taste and is relatively gentle on the stomach. The preparation method is very similar to Calcutta Biryani the difference is that there is no potato. Almost no spices are used but it is characterized by its aroma and rich taste.

Mughlai Biryani

Invented in Mughal cuisine, this dish made its way to India when the Mughal Empire began to rule India. The Mughal Empire, which spread across the country, taught people and cultures their cuisine and different cuisines. Biryani is one of them. This Biryani style in common in Delhi.

Malabar Biryani

A variation of this dish is a very popular dish among the Malabar Muslim community and originates from the state of Kerala. Although the meat and spice ingredients are similar to other varieties this biryani differ from other Biryani in the choice of rice. They use a rare variety of rice gain called keema, which is small, thin rice. Most spices use very little chili during preparation. Biryani is cooked in a dam after the top of the pot is sealed and covered with hot charcoal.

Kozhi Biryani

Kozhikode Biryani is a credit to the trading community of Mappila. Their rich culinary heritage is highly regarded in the community. Kozhikode Biryani is cooked with keema rice, which is seasoned with spices responsible for its unique flavor.

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