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Types of Chicken Biryani recipes
from: GhulamWhat's the big deal about rice and meat together in the same dish? Plenty, if you come from Hyderabad, Lucknow or Kolkata; not much if you live elsewhere.
The Hyderabadi biryani
Hyderabadi biryani is the ultimate test of a good cook. It is traditionally made with uncooked, marinated lamb or beef. It is layered at the bottom of a pan with rice in various stages of 'doneness' -- the topmost is more pre-cooked than the rice nearest the meat which is only 25 percent cooked. The point is to have perfectly cooked meat with flavourful rice, preferably in the same dish, although there are some versions of biryani in which the two ingredients are browned and cooked separately. Biryani aficionados can tell whether both have been cooked together or separately.
The Lucknowi biryani
Lucknowi biryani is made from stock, and not water. The meat is first sautéed and then cooked separately. The rice is later cooked in the same stock. This precludes the concept of Kachhe Ghosht ke biryani. Point to note that while Hyderabadi biryani has top notes and middle notes, Lucknowi biryani owes its success to a homogenous blend of spices, so that no single one predominates.
Kolkata biryani
When cooks from the Nawab's kitchen fled to Kolkata post 1857, they set up an extension of their home style of cooking in a Lucknow-meets-Bengal school. Metia Burj is now too grimy for words, and it is hard to believe that it is the place where Kolkata's own style of biryani sprang from. Kolkata biryani is far spicier than its other country cousins, and distinguishes itself (if that is the right word) by its use of potatoes. Purists wince at whole, skinned potatoes in biryani, but there is no denying that the humble spud takes on all the nuances of flavour in the stock.
If you still want to tast other varieties of biriyani, then never miss the opportunity of attending any of your Muslim friends wedding.
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