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Sindhi biryani, Hyderabadi biryani, Malabar Biriyani, Calcutta/Kolkata biryani, Ambur biryani, Lucknowi biryani, Mughlai biryaniKalyani biryani
A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like basmati) flavored with exotic spices, such as saffron, is layered with dry fruits, masala paste, vegetables, a thick gravy and much more. The dish is then covered, its lid secured with dough, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.
There is much debate of how this dish came to be, but most agree that its origins began in Persia as a rustic rice and meat dish and then traveled to India. The various recipes of biryani were then born, mainly where there was culinary influence from Muslim foods, particularly in the city of Hyderabad, in south India, but also along the southern coast. Biryani's many, many variations depend on where the dish is based. Some differences are subtle while others are distinguished by added or substituted ingredients.
The Components of Biryani
The main components of this dish are rice, meat, marinade, and spices. Basmati rice is definitely prevalent, but you will also find other grains such as seeraga samba and jeerakasala. Depending on where the biryani is from will determine the type of protein; coastal regions, for example, will include fish and shrimp, while inland areas may incorporate chicken, goat, mutton, and beef (mainly buffalo, but if cow, would be outside of India).