Lucknowi Biryani
Lucknow is the mecca for all food lovers. From kebabs to chaat and paratha, you will be spoilt for choice. But nothing defines the Lucknowi food culture better than Lucknowi Biryani. It is unequivocally the best.
The classic preparation of Lucknowi Biryani is influenced by the Mughlai technique, which is known as dum phu*kt. In the Dum method, the marinated meat is first partially cooked separately from rice, which is flavoured with spices such as sweet whole spices like bay leaves, clove, cumin seeds, cinnamon, saffron, star anise, and green cardamom.
Later, a layer of the meat is first spread in a handi (a vessel with a deep bottom) and topped with a layer of rice. The process is repeated, and finally, the vessel is sealed on the sides with a dough allowing the flavours to seep through every rice grain and piece of meat, making them succulent. The result is the mild flavoured biryani with a hint of kewra that sings in your mouth.
You can now try the Lucknowi biryani from Ekdum and relish the taste of the Nawabi dish.
Kolkata Biryani
Whether you are a food lover or not, you ought to have Kolkata Biryani when you are in Kolkata. The biryani has more subtle flavours than other biryani types in India. To prepare this dish, the vegetables/meat or chicken are marinated in thick yoghurt mixed with roasted whole spices such as nutmeg, green cardamom, black peppercorn, cinnamon, mace and bay leaves.
What sets apart Kolkata Biryani from the rest is the use of glistering potatoes and hard-boiled eggs that add a distinct flavour to the biryani. The slow-cooked rice with the combination of potatoes and yoghurt-based meat oozes a delectable fragrance, which is then seasoned with ghee, saffron, attar, and kewra water for added richness.
Kolkata biryani may be low on the spices level, but its ranking on the taste-o-meter is as high as any biryani can get. You can enjoy this delicacy with Ekdum and know why they call Kolkata the 'city of joy.'
Dindigul Biryani
Originating from the Dindigul city in Tamil Nadu, Dindigul Biryani is now available all over Tamil Nadu. It is the perfect example of a food that can make even the harshest critic drool!
One of the things about Dindigul biryani that make it a distinctively south Indian speciality is the use of special broken rice, a type of biryani rice that is different from the usual basmati rice used for cooking biryani. The Dindigul biryani is an instant hit because it is a combination of chillies, peppers, black stone flowers, and curry leaves. While preparing Dindigul Biryani, the meat is marinated and added to the pan sauteed with spices. Once cooked, the rice is added and mixed completely.
It boasts a fine balance of zingy, zesty and tangy flavours that makes every mouthful a flavour bomb. You can order Dindigul biryani online from Ekdum and take a trip down the food paradise.
Kutchi Biryani
When you think of the Kutch region, you may probably not think of Biryani. But this little gem was originally developed by the Memons of the Sindh region in Pakistan, who came to Kutch in 1422 and has since been a part of the local food culture. Generally made with lamb or goat (locals call it mutton) meat, it is one of the spiciest biryanis in India.
Its spice levels are particularly conspicuous due to the generous use of slit chillies and fewer tomatoes and potatoes. A hallmark of this biryani, which sometimes the locals refer to as Memoni Biryani, is that it is topped with fried onions and dried plums. These are not just garnishes but add another layer of flavour and taste. Also, Kutchi biryani involves light use of food colouring that allows the natural food colours to shine.
It is a local favourite and a biryani lover's delight!
Hyderabadi Biryani
Hyderabad Biryani. Just the mention can make anyone's mouth water. Made with the choicest of ingredients, this Biryani symbolises the rich historical heritage and influence of the royal Nizams on the local culture. It is one of the most popular types of Biryanis served all over India.
Hyderabadi Biryani is unique because of its spicy taste and use of particular ingredients like the finest basmati rice, ghee, curd, spices, onions, and saffron that takes the taste, flavour, and aroma to another level. Also, the rich taste of Hyderabadi biryani comes from its cooking method, where the marinated meat is first half-cooked separately and then cooked again between the layers of the basmati rice in an earthen pot over a charcoal fire.
The cooking pot and the charcoal add a touch of smokiness and make your biryani eating experience the best ever. You can order your favourite Hyderabadi Biryani from Ekdum and feel the blessing of the Biryani gods with every morsel.
Now that you know about the different types of Biryanis in India, you can order 'Ek-Dum' (pun intended) and tell us which one is your favourite.
