India is a hub of never ending cuisines and when in India you need to get a taste of every bit. Each state of India has its own taste and way of cooking food. Each region has their own way of using ingredients and spices which makes all the dishes taste different.
Rice as we all know is a staple dish in India especially in the southern part of the country. That is why; there are a lot of tempting dishes that has rice in it. Biriyani is a dish which is mostly loved by all. But each state has a different recipe for this particular dish and when you come down to southern part of India, you get some popular varieties of biriyani. But on other parts of India, biriyani tastes a bit different. If you want to try the veg biriyani recipe in Marathi; you will get that in a recipe book.
But here for you are the popular biriyanis of South India.
When you are in Hyderabad the two things that you simply cannot miss are a visit to the Charminar and tasting the authentic Hyderabadi biriyani. This street biriyani of Hyderabad is a traditional dish of the city and it has some lovely flavours and aroma which you cannot ignore. In this biriyani version, you will get long and flavoured rice cooked in layers with some chillies, golden fried onions, mint leaves and most importantly meat. You can never have enough of it.
This particular biriyani is also known as the ‘poor man’s biriyani’ and it also has a story behind it. The Kalyani Nawabs of Bidar once came to Hyderabad and they set up their havelis (mansions) in the city. When they were declined the cooks they hired set up their stalls on the streets and started serving biriyanis to passerby. This one has a distinct taste which comes from roasted tomatoes, dhania, jeera and raw pieces of mutton cooked well with local spices.
Ambur is a very small town located in the Arcot region of Tamil Nadu. This was once ruled by the Nawabs of Arcot and the biriyani served here is famous for the unique meaty flavours, whole spices and some dried chilli paste. In fact, the local people there pair up this biriyani with brinjal masala. They follow the dum version of cooking and it also includes mint leaves and curd.
This is a very popular biriyani version from the coastal regions of the state of Karnataka. Here the chicken and rice are mixed with some spicy masalas so that it can get its distinct flavour. Chickens are not marinated here from before but they are cooked along with the rice along with some tomatoes, onions and spices.
In Tamil Nadu, there is a city called Dindigul where the Pandyas, Cholas and Vijaynagars had their rules separately. Here the mutton biriyani is cooked with cloves, mace powder and spices which make it a delight.
You can try all these at home too.