Most Indian cuisines are rich and varied, and South Indian biryanis are no exception. Each state in India gives its own unique touch with different spices and herbs. Rice dishes vary in a wide range. Here are seven biryanis that you must try.
Hyderabadi Biryani is something you must have in Hyderabad. It has long rice mixed with fried onion and eaten with extremely spicy chicken, chilies, or mint, which makes it even more delicious. When you put Hyderabadi biryani in your mouth, it not only fills you but also you can feel the aroma in each mouthful. It is full of flavor.
Kalyani Biryani has its history close to Hyderabad as this biryani is known as the “poor man’s biryani” since it only uses mutton. This biryani takes a tomato, jeera, and dhania masala base to give the biryani a different taste when compared to the others. Similarly, Kalyani Biryani is not as rich as a Hyderabadi style and only popularized into local stalls and public consumption later.
Ambur biryani flavour is closely aligned with Tamil Nadu’s Arcot region. Known for its meaty taste, Ambur biryani is unique for it’s dried chili paste with whole spices. It goes really well with a curd and mint. Ambur goes well with brinjal masala too!
Bhatkali biryani is from the coast of Karnataka. It incorporates a layering of chicken and rice with spicy masalas. The biryani even does not need a marination. Adding onions and proper the tomatoes to makes it meaningful, though. Bhatkali Biryani has a good little kick to it.
Dindigul Biryani, from Tamil Nadu, comes with its very own general populous of people who eat Mutton cooked with star anise and cloves. However, Dindigul does have a slight sour taste that gets through, and the spices just comes together to create a wonderful blend of flavours. You really should consume Dindigul Biryani for its bold flavour.
Beary Biryani is cooked up within Mangalore’s Muslim community. Their subtle snippets of aromas come from fennel, nutmeg and mint. It is even said that the taste is superb the next day, after slow cooking overnight! It is the spices that make this dish special.
Thalassery Biryani employs Kerala’s Khyma variety of rice. Short, deliciously-fragrant grains cook while being slathered in ghee, and spices such as cloves contribute to its appetizing thrills. Its a lip-smacking must-try dish so please enjoy the unique taste.
South Indian biryanis appeal to the variety of tastes because every region puts its own spin on biryanis. There are spicy, mild, and contradictory biryanis that tantalize foodies globally; every biryani tell a story and you just want to have more.
You should definitely go to Hyderabad if you want real Hyderabadi Biryani and visit Ambur or Dindigul in Tamil Nadu to explore more of your biryani love or visit coastal Karnataka and try out Bhatkali and Beary Biryani. If you are in Kerala, you have to try out Thalassery Biryani which will amaze you. Visit local eateries to sample the best examples of these biryanis.
Try your biryanis with raita or curry, eat at local restaurants, ask for traditional recipes, post about your experiences online, and continue to explore the South Indian food space.
These biryanis reflect the magic of South Indian food and each of them will offer unique spices and taste profiles that you will not want to miss. Which biryani will you taste first?
Also Read: Easy Paneer Chilli Samosa Recipe For Crispy Snacks
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