“Tweety, get ready”, I called loud. It was a Saturday evening and my li’l princess was relaxing listening to her favourite BTS song. “Get ready quickly. We need to go to a friend’s place for an invitation”, I explained her. “Which friend papa?”, asked Tweety. “You remember Biltu uncle? We went to their house warming few months ago?”, I reminded her. “Yes, I do remember. Their house was on 15th floor”, she announced.

She correct. Biltu’s house was indeed on 15th Floor. We were a bit late, but reached Biltu’s place by 8PM. Amitava and Dilip’s family had already arrived. It was lovely to spend time with friends. Time out from the daily mundane routine.

Surprise! It was Biltu and Prangya’s anniversary. Unfortunately, I was not aware, until they cut a nice anniversary cake to celebrate. Wished them a lovely life ahead together.

We had lots of fun together, with some delicious food arranged by the hosts. The finale was Kolkata style Arsanal’s Biriyani. Over the years Biriyani has become very popular across India. After a wonderful dinner, returned back to my den.

However, the biriyani was still in my head. I started blogging my mind out on the Story of Biriyani & how it has gradually mixed into the regional culture is just amazing.

Here’s the story of biriyani for all biriyani lovers:

Once upon a time, in India, there was a culinary masterpiece that won the hearts of people far and wide – biryani. Legend has it that biryani originated during the Mughal era when it was created as a royal dish fit for kings and nobles. The Mughal emperors were known for their love of food and their pursuit of creating exquisite culinary delights. Biryani was born out of their desire to craft a dish that would be a perfect harmony of aromatic spices, succulent meat, and fragrant rice.

Over time, the art of making biryani was passed down through generations, with each region in India adding its own unique touch to the dish. Biryani became a symbol of celebration and joy, often prepared during festive occasions, weddings, and gatherings of loved ones.

The process of making biryani is elaborate and requires skill. It starts with carefully selecting high-quality ingredients – aromatic basmati rice, tender meat (such as chicken, mutton, or beef), an array of spices (such as cardamom, cinnamon, cloves, and star anise), and flavor-enhancing ingredients like yogurt, saffron, and fried onions.

The meat is marinated with a blend of spices and cooked to perfection, while the rice is partially boiled and infused with aromatic flavors. The two are then layered in a pot and sealed with dough or foil to trap the flavors and allow them to meld together as the biryani cooks slowly over low heat.

As the biryani simmers, the aroma fills the air, tantalizing the senses. The anticipation builds as the flavors meld together, creating a symphony of taste and aroma. Finally, the pot is unveiled, and the fragrant biryani is revealed in all its glory.

Biryani is typically served with raita (a yogurt-based side dish) and/or salan (a spicy gravy), adding another layer of flavors to the dish. It is often garnished with fried onions, mint leaves, and coriander leaves for a burst of freshness.

What makes biryani special is not just its delectable taste but also the sense of togetherness and celebration it brings. Families and friends gather around a steaming pot of biryani, sharing stories, laughter, and love. It is a dish that transcends cultural boundaries, creating cherished memories.

Hyderabadi Biryani: Hailing from the city of Hyderabad in Telangana, Hyderabadi biryani is famous for its rich and aromatic flavors. It is usually prepared with basmati rice, marinated meat (such as chicken, mutton, or beef), and a blend of spices like cinnamon, cardamom, and cloves. Hyderabadi biryani is traditionally cooked using the “dum” method, where the rice and meat are layered and slow-cooked to lock in the flavors.

Lucknowi Biryani: Also known as Awadhi biryani, Lucknowi biryani originates from Lucknow in Uttar Pradesh. It is known for its distinct flavors and the use of tender, slow-cooked meat. Lucknowi biryani is typically made with basmati rice, and the meat (such as chicken, mutton, or beef) is marinated in yogurt and spices for hours to develop a deep flavor. The biryani is then cooked in a handi (a traditional cooking pot) with layers of rice and meat, and is often garnished with saffron and fried onions.

Kolkata Biryani: Also known as Calcutta biryani, Kolkata biryani offers a unique twist compared to other biryanis in India. It is a fusion of Mughlai and Bengali cuisine and is known for its subtle flavors and the use of potatoes. Kolkata biryani is typically made with basmati rice, tender meat (such as chicken, mutton, or fish), and a blend of spices. It is usually lighter on spices compared to other biryanis and is often served with boiled eggs and a side of yogurt-based raita.

Malabar Biryani: Originating from the Malabar region in the state of Kerala, Malabar biryani is known for its distinctive flavors and the use of local spices. It is usually made with khaima rice, a short-grain rice, and is cooked with marinated meat (such as chicken, mutton, or fish), roasted spices, and coconut milk. It has a rich and creamy texture and is often garnished with fried cashews and raisins.

Sindhi Biryani: Sindhi biryani comes from the Sindhi community in the Sindh region of Pakistan, which is now part of India. It is known for its unique flavors and the use of aromatic spices. Sindhi biryani is typically made with basmati rice, tender meat (such as mutton or beef), and a blend of spices including cumin, coriander, and dried plums. It is usually garnished with fried onions and mint leaves.

Bombay Biryani: Also known as Mumbai biryani, Bombay biryani is a popular street food in the bustling city of Mumbai, Maharashtra. It is known for its tangy and spicy flavors. Bombay biryani is typically made with basmati rice, tender meat (such as chicken or mutton), and a unique blend of spices that includes cloves, cinnamon, and star anise. It is often garnished with fried potatoes and coriander.

Delhi Biryani: Also known as Nihari Biryani, this type of biryani originates from the capital city of Delhi. It is known for its rich and robust flavors. Delhi biryani is typically made with basmati rice, slow-cooked meat (such as beef or buffalo), and a blend of spices including black cardamom, cloves, and cinnamon. It is often garnished with fried onions and served with raita (yogurt-based side dish) and hard-boiled eggs.

Memoni Biryani: Memoni biryani is a specialty of the Memon community in Gujarat and Maharashtra. It is known for its unique blend of flavors from both North and South Indian cuisines. Memoni biryani is typically made with basmati rice, tender meat (such as chicken, mutton, or fish), and a distinctive blend of spices including fennel seeds, star anise, and black cumin. It is often garnished with fried onions and mint leaves.

Thalassery Biryani: Originating from the coastal town of Thalassery in Kerala, Thalassery biryani is known for its aromatic flavors and the use of locally available spices. It is typically made with khaima rice, tender meat (such as chicken or mutton), and a unique blend of spices including cinnamon, cardamom, and nutmeg. Thalassery biryani is often garnished with fried onions, cashews, and raisins.

Bhatkali Biryani: Bhatkali biryani is a specialty of the Bhatkal region in Karnataka, known for its distinct flavors influenced by Arab and Navayathi (Muslim) cuisines. It is typically made with jeeraga samba rice, tender meat (such as chicken or mutton), and a blend of spices including cumin, cinnamon, and cloves. Bhatkali biryani is often garnished with fried onions and coriander leaves.

Kashmiri Biryani: Kashmiri biryani hails from the beautiful region of Kashmir in North India and is known for its unique blend of spices and flavors. It is typically made with basmati rice, meat (such as chicken or mutton), and a distinctive blend of spices including fennel seeds, ginger, and cinnamon. Kashmiri biryani is often garnished with dry fruits such as almonds, cashews, and raisins, which add a touch of sweetness to the dish.

Dindigul Biryani: Dindigul biryani is a popular type of biryani that hails from Dindigul, Tamil Nadu. It is known for its unique flavors and the use of seeraga samba rice, a short-grain aromatic rice variety. Dindigul biryani is typically made with seeraga samba rice, meat (such as chicken or mutton), and a blend of spices including star anise, stone flower, and mace. It is often garnished with fried onions, curry leaves, and coriander leaves.

Ambur Biryani: Ambur biryani is a flavorful type of biryani that comes from Ambur, Tamil Nadu. It is known for its distinct taste and the use of a special spice blend called “Ambur masala.” Ambur biryani is typically made with basmati rice, meat (such as chicken or mutton), and Ambur masala, which includes spices like fennel seeds, coriander, and cloves. It is often garnished with fried onions and mint leaves.

Coorgi Biryani: Coorgi biryani, also known as Kodava biryani, is a regional specialty from Coorg, Karnataka. It is known for its unique flavors influenced by the local Kodava cuisine. Coorgi biryani is typically made with short-grain rice, meat (such as pork, chicken, or mutton), and a blend of spices including cinnamon, cardamom, and pepper. It is often garnished with fried onions, cashews, and coriander leaves.

Maharaja Biryani: Maharaja biryani is a regal and luxurious type of biryani that is often associated with the Awadhi cuisine of Lucknow, Uttar Pradesh. It is known for its rich flavors and the use of premium ingredients. Maharaja biryani is typically made with basmati rice, meat (such as chicken or mutton), and a blend of royal spices including saffron, rose water, and gold leaf. It is often garnished with fried onions, cashews, and raisins, and is reserved for special occasions and celebrations.

Nagpuri Biryani: Nagpuri biryani is a lesser-known type of biryani that comes from Nagpur, Maharashtra. It is known for its unique flavors and the use of a special spice blend called “Nagpuri masala.” Nagpuri biryani is typically made with fragrant rice, meat (such as chicken or mutton), and Nagpuri masala, which includes spices like black pepper, cinnamon, and bay leaves. It is often garnished with fried onions, mint leaves, and coriander leaves.

These are just a few examples of the diverse types of biryani found in India. Each region has its own unique spin on this popular dish, making biryani a beloved and flavorful part of India’s culinary heritage.