Have you ever tried Biryani?
Among all the delectable dishes from India, it is indeed one of the most iconic dishes of all time. You can not disagree that Biryani has its class. And to top it off, you will get different varieties of Biryani from acropolis India.
What Is Biryani?
It is a complex rice and curry layered dish that the chef in an Indian restaurant Cranbourne prepares with many spices, herbs, and other ingredients. It is not an easy dish to prepare as it takes a lot of time and the proper technique to get the perfect dish as a result.
Varieties Of Biryani Throughout India
According to many studies, we have gathered that Mughals brought Biryani to India, but with time the Indians adopted the dish to their palate. Hence you would see a bunch of biryanis in India that are so much different from the other yet similar. This paradox is what keeps Biryani on top among all others. Each state prepares Biryani in its style, with the available ingredients and diet.
In this blog, we will talk about some of the most celebrated biryani dishes you can enjoy at an Indian restaurant.
Types Of Biryani
These are the types of Biryani that you must try out at least once at its volume for the Indian Food in Melbourne.
- Lucknowi or Awadhi Biryani
The chef originally created Lucknow Biryani in the 18 century for the Mughals Royals in Northern India. People also call him the undisputed king of biryanis. In short, if you love to indulge in a dish packed with flavors and spiciness, then this Biryani would never fail to excite your taste buds.
The chef cooks the rice separately with spices and herbs and then marinates the chicken differently. After that, the chef cooks them in a vessel over a low flow flame in dum pukht style for some hours. They also throw on some whole spices such as star anise and saffron.
The Biryani finally reached Hyderabad when the Mughal Emperor Aurangzeb invaded southern India in the late 1600s. The chef prepares this quintessential Hyderabadi Biryani by preparing the raw goat meat and the rick together until and unless the meat flavors seep into the rice thoroughly.
After that, the chef finishes the dish by garnishing some coriander leaves, mint leaves, and fried onion to enhance the flavor further. According to the food lover and critics, the strong spices and the sourness of the Hyderabadi Biryani made it quite famous and delectable.
- Calcutta biryani
It is not quite so popular internationally, but it has its own subtle yet dignified taste that the Mughal emperor brought with them after the onset of British rule. Along with the emperor, they also brought the culture and the tradition of awadh. And food and Biryani were among the things in their cultural package.
Unlike any other biryani from different states, you would notice an addition of half-fried potatoes and egg in them that makes it so much different and unique. Mace, cloves, nutmeg, cinnamon, and cardamom are some common spices the chef uses to prepare Biryani.