Biryani India's favourite

Biryani known as biriyani, biriani, birani or briyani, "spicy rice" is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. Popular throughout Indian subcontinent. Made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) and vegetables. Sometimes egg is also added.
Lucknow’s biryani referred as pukki biryani, meat and rice are cooked separately. Meat is usually seared in fat, slow cooked with traditional spices and stock till it is tenderised. Rice is shallow fried in margarine and then cooked in meat broth. meat and rice are stacked in alternate layers to complete the dish.
Hyderabadi biryani is made from kachha gosht or raw meat. meat and rice are not seared before cooking. meat is marinated in traditional spices for 4-5 hours. rice with spiced yogurt is added. Now, meat and rice are slow cooked in juices of the meat that is loaded with spices. handi is sealed with a seal of dough known as dum.
Bombay or Mumbai’s biryani took its indigenous form there itself. meat is marinated in basic spices and further packed with flavours derived from coriander, mint, plums, lemon juice and kewra juice – the juice extract of the pandanus flower.
the name biryani itself contains the word ‘birian’ means ‘fried before cooking’ in Persian. Rice is washed thoroughly,fried in butter or ghee and then cooked in boiling water. frying adds nutty flavour to rice and ensured that the rice grains retained their shape after cooking. well marinated and spiced up meat is cooked with the rice or separately. Can be said that this was the first, of all kinds of biryani in India.
Traditional South Indian biryani is succulent pieces of lamb meat seasoned with black pepper. Instead of the regular basmati rice that is usually used in biryani, locally available variety the seeragasamba rice or parakkum sittu having flavour of its own is used.
Kolkata’s biryani derives flavour from Mughlai and Awadhi cuisines. spicy yogurt marinade is used for tenderizing meat with nutmeg, mace, cardamom, cinnamon and cloves. Separately cooked rice is flavoured with rose and saffron water for the gorgeous yellow color and the sweet scent. Kolkata’s biryani contains potatoes.