Hunger games - The food blog

- September 01, 2020

Disclaimer: Don't read this if you have just had your meal or you are not hungry, because you will miss your tongues getting wet...

My last blog was about food, but some did not find it to be qualified to become hungry. So here I am again trying my hands to get better on the same

This is a dish which you all know and is not new, this is a dish which you all know, the motive behind this blog is that all of us should know how this dish is celebrated in our country...

So, handle your tastebuds and read this.

This is Biryani

Cooked with chicken or beef or mutton flourishing with plenty of spices will melt your heart with love

any festival, or wedding or family gatherings or parties are incomplete without Biryani…

India has many regions and every region have different varieties of it. A slight difference in taste, cooking style, the way they serve, the variety they serve with. But mark my words, you will love them all

Here I introduce you to some of the most amateurs types of different regions of biryani

1.Hyderabadi Biryani:

Like you cut a layered cake, take a spoon, dig on the center of the biryani bowl, twist the spoon to 180 degrees ;) lift the spoon and feast your eyes with layers of rice, your meat, and huge spices with dripping taste on those.

Name adapted from the capital city of Hyderabad from Telangana state(former Andhra Pradesh state). Rice is partially cooked over the marinated meat, they are served in layers the top layer has rice, the middle layer consists of meat, and the bottom layer has spices with onions tomatoes, etc.. Enjoy with Mirchi ka salan (chili gravy) and curd sauce...

2.Lucknowi Biryani:

This one is a rainbow feast where you can see colorful rice kidnapped by spices which will party your taste buds...

Name adapted from the capital city of Hyderabad from Uttar Pradesh state. he rice is cooked separately in spices, and marinated chicken is added later in a separate layer and cooked in a vessel over a low flame in a pot sealed with flour

3.Kolkata biryani:

Name adapted from the capital city of Kolkata from Westbengal state. The result is lightly spiced and slightly sweet. Nutmeg, cinnamon, mace, cloves, cardamom, and yogurt are used for marinating the meat. Rosewater and saffron are its special ingredients

4.Malabar Biryani:

Name adapted from the Malabar district from Kerala state. cooked with short-grained aromatic rice with a variety of meat including mutton, chicken, prawn, and fish, and many spices.

5. Vaniyambadi and Ambur Biryani:

Name adapted from a town called Vaniyambadi from Tamil Nadu state of south India. Dried chili paste and whole spices are the trademarks of this biryani. The dish is usually accompanied by sour eggplant curry. Cooked in dum style using coconut milk, this recipe includes curd and mint leaves, and the taste close to that of Lucknow biryani.