It is one of the most refined methods of cooking, used in both India and Pakistan for the last 200 years. Find Out Why! Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring. Curd and lemon lend the biryani its tangy taste, while the liberal use of pepper leaves its fiery mark on the palate. The biryani is generally accompanied by dalcha (a sour brinjal curry) and pachadi (a type of raita). The cooking process takes place over a low flame where ingredients are put in a sealed container to allow the meats to … The Kampuri biryani originated from the town of Kampur in Assam. Eaten with love and gusto by the rich as well as poor, biryani is indeed a marvel of India’s culinary heritage. The pot, sealed around the edges with dough, allows the steaming meat to tenderise in its own juices while flavouring the rice. His chefs reportedly created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. A cousin of the spicier Mangalore biryani, the Beary Biryani belongs to the Muslim community of the Dakshin Kannada region in Karnataka. In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani. Hyderabad was also the place where the Kacchi Akhni Biryani was fine tuned and perfected. A complete meal in itself, biryani has enough varieties to please one and all. Here are some lip-smacking regional variants that every biryani lover should know about. The Bhatkali biryani has a unique spicy and heady flavour that sets it apart from the other biryanis of coastal Karnataka. Dum pukht (Persian: دم‌پخت‎‎) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. In return, we would love it if you could help us spread the word about our new range of sustainable home cleaners: The Better Home. In this method, the ingredients are loaded in a pot and slow cooked over charcoal, sometimes from the top also, to allow the dum or steam to works its magic. This process allows all the potent flavours to seep into the rice. Tahari biryani is cooked without meat. The Mughal Emperors were very fond of lavish dining experiences and looked upon cooking as an art. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours. The jeera samba rice used in making this biryani is distinctive and gives it an entirely different flavour. The predominant flavour is of the rice, which is kept in a mixture of ghee and spices overnight. The Bhatkali biryani is an integral part of the Navayath cuisine and a speciality of Bhatkal, a coastal town in Karnataka, where it is a must-have at wedding feasts. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. The very 1st dum cooking was mentioned in 16th century in Ain-e-Akbari, it is a gazetteer of Akbar’s empire and it was written by Abu al-Fazl-ibn-Mubarak in 1590 ( vizier of Akbar). This Is One of India’s Best Conservation Efforts as per National Geographic Society. The best known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu variety. Use of rose water, sweet edible ittar and kewra water in biryani is also common, a practice prevalent since the medieval era. The rice is cooked separately from the gravy and mixed only at the time of serving. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors. Much lighter on spices, this biryani primarily uses a yoghurt based marinade for the meat, which is cooked separately from the light yellow rice. Succulent chunks of perfectly spiced meat, enveloped in kewra scented rice, emanate an irresistible aroma that makes one hungry instantly.