Biryani: a food that binds us together beyond boundaries

Biryani, who doesn’t love biryani….typically a non vegetarian dish made with rice by Muslim communities across the Indian Subcontinent.

Biryani in itself is a cosmopolitan dish having different variants namely:

Hyderabadi biryani:

Hyderabadi biryani is a standout amongst India's most celebrated biryanis; some state biryani is synonymous with Hyderabad,the crown dish of the Hyderabadi Muslims. It is made with basmati rice, flavors and goat meat. Prevalent varieties utilize chicken rather than goat meat.

Thalassery biryani:

Thalassery biryani is the variety of biryani found in the Indian territory of Kerala. It is one of the numerous dishes of the Malabar Muslim people group, and extremely well known.

The fixings are chicken, flavors and the forte is the decision of rice called Khyma. Khyma rice is commonly blended with ghee. In spite of the fact that countless, for example, mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves, and cinnamon are utilized, there is just a little measure of bean stew (or bean stew powder) utilized in its readiness.

Rawther biryani:

This kind of biryani is prominent in the Palakkad and Coimbatore areas. This was most usually arranged by Rawther families in Kerala and Tamil Nadu. This kind of biryani is cooked in an alternate style. Goat meat is most normally utilized and it is totally not the same as Malabar biryani.

Kalyani biryani:

Kalyani biryani is a run of the mill biryani from the previous territory of Hyderabad Deccan.Also known as the 'poor man's' Hyderabadi biryani, Kalyani biryani is constantly produced using little solid shapes of buffallo meat.

Bhatkali/Navayathi biryani:

This is a basic piece of the Navayath food and a claim to fame of Bhatkal, a coastal town in Karnataka. Its inceptions are followed to the Persian brokers who deserted biryani as well as a variety of kababs and Indian breads.

Ambur biryani:

Ambur/Vaniyambadi biryani is a kind of biryani cooked in the neighboring towns of Ambur and Vaniyambadi in the Vellore region of the northeastern piece of Tamil Nadu, which has a high Muslim populace. It was presented by the Nawabs of Arcot who once led the region.

Chettinad biryani:

Chettinad biryani is celebrated in the Indian state of Tamil Nadu. It is made of jeeraka samba rice and scents of flavors and ghee.

Dindigul biryani:

The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.