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10 Best Chicken Dishes in Chennai You Must Try

April 6, 2023 Sulthan's Biriyani Leave a comment

Introduction

Chennai, is known for its rich culture and delicious food. The city is famous for its traditional South Indian cuisine and unique blend of spices and flavours with that you ca find the best chicken dishes in chennai Among the many delicious dishes that Chennai has to offer, chicken dishes are a must-try. From biryani to tikka, there is something for everyone. This article will share the top 10 chicken dishes you must try in Chennai. So grab a fork and knife. Let’s dive in!

A quick view of the list

Chicken 65 – a popular spicy, deep-fried chicken dish originating from Chennai
Chicken Biryani – a traditional dish made with long-grain rice, chicken and spices
Chicken Tikka Masala – a creamy, tomato-based dish with tender chunks of chicken
Chicken Chettinad – a spicy, flavorful dish from the Chettinad region of Tamil Nadu
Chicken Korma – a rich, creamy dish made with yoghurt, cream and spices
Chicken Vindaloo – a fiery dish made with a spicy paste of chilli peppers and vinegar
Chicken Mughlai – a dish featuring tender chicken in a rich, creamy sauce with nuts and raisins
Chicken Saaru – a traditional South Indian dish made with tamarind and a variety of spices
Chicken Roast – a dish made with marinated chicken that is roasted to perfection
Chicken Fried Rice– a popular dish made with cooked rice, chicken and various vegetables and spices.

Chicken 65

chicken tikka masala – chicken dishes in chennai

This is a popular spicy, deep-fried chicken dish that originated in Chennai, India. The dish is known for its fiery red colour and its complex mix of flavours and spices.

The dish is traditionally made with boneless chicken pieces marinated in yoghurt, ginger, garlic, red chilli powder and other spices. The marinated chicken is then deep-fried until crispy and golden brown.

Curry leaves, which give the meal a distinctive and aromatic flavour is one of the dish’s distinctive characteristics. The dish is frequently accompanied by a squeeze of lime juice and topped with chopped cilantro and onions.

There is disagreement over the moniker Chicken 65’s etymology. Some suggest that the dish’s name was inspired by the year it was invented, while others assert that it was named for the number of chicken parts it included. Regardless of where it came from, Chicken 65 is a typical dish in South Indian cooking and is sold by many street vendors and restaurants in Chennai.

Chicken Biryani

Chennai enjoys the classic cuisine of chicken biryani, which is enjoyed throughout India. Long-grain rice, chicken and several spices are used to make it.

Making the rice is the first step in making the dish. Usually, basmati rice is soaked in water for a while before cooking. Marinate the chicken, yoghurt, ginger, garlic and various spices including turmeric, cumin, coriander and garam masala. The marinated chicken is then cooked with onions and tomatoes in a separate saucepan.

Once the rice and chicken are cooked, they are layered together in a pot and cooked on low heat for a while, allowing the flavours to meld together. The dish is often garnished with fried onions, raisins, cashews and cilantro before being served.

The dish is usually served with raita, a yoghurt-based condiment, and a variety of chutneys such as mint, tamarind or coriander chutney. Biryani is a very versatile dish and is often enjoyed in many different ways, like a meal on its own or as a side dish.

Also Check : History of chicken Biryani and its orgin

Chicken Tikka Masala

A classic meal originating in India and now loved worldwide is chicken tikka masala. It is a meal with delicate chicken bits and a creamy tomato base.

The dish is made by marinating chicken in a mixture of yoghurt, ginger, garlic and a variety of spices, such as cumin, coriander and garam masala. The marinated chicken is then skewered and grilled or broiled to create tender and flavorful chunks of chicken.

Once the chicken is cooked, it is added to a sauce made from tomatoes, cream and various spices such as cumin, coriander and garam masala. The sauce is simmered until thickened and the chicken is heated through. The dish is often garnished with fresh cilantro before being served.

Several side dishes including raita or chutneys like mint, tamarind or coriander chutney can be consumed with Chicken Tikka Masala, often served with rice or naan bread.

Although the dish’s origins are up for debate, it is generally accepted that the Indian subcontinent is where it first appeared.

Chicken Chettinad

chicken chetinad – chicken dishes in chennai

Chicken Chettinad is a hot, delicious dish from Tamil Nadu, India’s Chettinad district. It is renowned for its unique spice mixture and savoury rich flavour.

To make the dish, the chicken is marinated in a mixture of yoghurt, ginger, garlic and other spices including coriander, cumin, fennel, cinnamon and peppercorns. Onions, tomatoes and a range of other vegetables including eggplant, okra and drumsticks are cooked alongside the marinated chicken next.

The use of freshly ground Chettinad masala, a mixture of spices that includes red chillies, coriander, cumin, fennel and black pepper is one of the essential components in Chicken Chettinad. The dish’s distinctive and complex flavour is a result of this.

Chicken Korma

Chicken Korma is typically served with rice or naan bread. It can be enjoyed with side dishes such as raita or chutneys like mint, tamarind or coriander chutney.

Rich, creamy chicken korma is a typical dish in Indian and Pakistani cuisine. Tender chicken bits, yoghurt, cream and spices are used to make it.

To prepare the dish, the chicken must be first marinated in a mixture of yoghurt, ginger, garlic and other spices including cumin, coriander and garam masala.

The marinated chicken is then cooked in a yoghurt-and-cream sauce with many additional ingredients including tomatoes, onions and a range of nuts and seeds including sesame, almond and cashew seeds.

After that, the meal is boiled at a low temperature until the sauce thickens and the chicken is well-cooked. Before serving, the meal is frequently topped with fresh cilantro and nuts.

Chicken Vindaloo

The hot meal known as chicken vindaloo, created in the Indian state of Goa, is a favourite throughout India including Chennai. It is a hot and sour dish with hot chilli pepper and vinegar paste.

Steamed rice and fresh cilantro are frequently served with the dish. It can be consumed with other side dishes, raita and chutneys like mint, tamarind or coriander chutney.

Chicken Vindaloo is a delectable dish that is a must-try in Chennai and other parts of India but it is not for the faint hearted due to its spiciness.

Chicken Mughlai

Popular in Indian and Pakistani cuisine, Chicken Mughlai is a dish that dates back to the Mughal Empire. With a mix of nuts and raisins, this dish is rich, creamy and cooked with tender chicken bits.

Adding a variety of nuts including almonds, cashews and pistachios give Chicken Mughlai its rich, creamy texture and flavour. This is one of the dish’s main ingredients. Additionally raisins are frequently used as a garnish since they offer the food a wonderful texture and sweetness.

Chicken Mughlai can be consumed with various side dishes including raita and chutneys like mint, tamarind or coriander chutney and is often served with rice or naan bread.

Chicken Saaru

Originating from the southern Indian state of Karnataka, Chicken Saaru is a flavorful and satisfying dish traditionally served with rice. It is made by simmering chicken with tamarind juice, spices and coconut milk. The spices used include mustard seeds, cumin seeds, curry leaves and red chilli powder giving the dish a unique, tangy flavour.

Tamarind, a tropical fruit known for its sour taste, is a crucial ingredient in Chicken Saaru and adds a tangy flavour. The addition of coconut milk provides a creamy texture and subtle sweetness.

Widespread in southern India, Chicken Saaru can be found in various restaurants and street food vendors. It is a perfect dish for those who enjoy spicy food and a great way to add heat to your meal. It is commonly served with rice and makes a great main course for lunch and dinner. It is a must-try for anyone visiting the region.

Chicken Roast

Chicken Roast is a popular dish made by marinating chicken in a mixture of spices and then roasting it in the oven. The marinade typically includes ginger-garlic paste, turmeric, red chilli powder, cumin powder, and coriander powder. The chicken is then roasted at a high temperature until it is cooked and golden brown.

The result is a delicious, flavorful dish perfect for a hearty meal. Chicken Roast is usually served with rice or naan bread and can be garnished with fresh herbs or lemon wedges. It’s a popular dish among non-vegetarians; it can be enjoyed as a main course for lunch or dinner.

Chicken Fried Rice

Chicken Fried Rice is a widely enjoyed dish created by stir-frying cooked rice with chicken, vegetables and a blend of seasonings. The dish can be prepared with either white or brown rice and is seasoned with soy sauce, oyster sauce and sesame oil. The chicken is often diced and cooked with garlic and ginger before being added to the fried rice.

Vegetables such as carrots, peas and bell peppers are frequently included to give the dish added texture and flavour.

The dish is usually cooked in a wok or large skillet and is stir-fried over high heat to ensure the rice is crispy and evenly coated with the sauce. It is garnished with green onions, chopped cilantro and sometimes a fried egg on top.

Chicken Fried Rice is famous in Chinese restaurants and street food vendors. It is considered comfort food and a great quick and easy meal option. It can be a main course or a side dish to an Asian-inspired meal.

Conclusion

From the popular chicken biryani to the lesser-known chicken tikka, there are a variety of flavours and spices to explore. We hope this article has helped you discover some of the best chicken dishes the city has to offer and where to find them.

Remember to try a few different dishes and find your own personal favourite. Whether you’re a foodie or just looking to try something new, the chicken dishes in Chennai are sure to delight your taste buds. Happy eating!

FAQs

Which is the famous chicken dish of Chennai?

One of the famous chicken dishes of Chennai is “Chettinad Chicken” it is a spicy and flavorful dish that originates from the Chettinad region of Tamil Nadu, India.

What is a 7-course meal?

An hors d’oeuvre, soup, appetiser, salad, main meal, dessert and mignardise are all included in a seven-course dinner menu.

Which is the tastiest biryani in Chennai?

One of the tastiest Biryani is Sulthans Biryani, with a unique biryani flavour that no others have. With a wide range of starter dishes, this will be the best choice for your party menu.

What is Chennai famous for?

Chennai, the capital of Tamil Nadu, is one of the most well-liked tourist destinations in the southern part of the nation thanks to its ancient temples, dynamic arts scene, natural wonders and thriving culinary scene.

What are the nine pieces of chicken?

The nine pieces of chicken are:

2 wings
2 drumsticks
2 thighs
3 breast pieces

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The history of Chicken Biryani and its Origin

January 27, 2023 Sulthan's Biriyani Leave a comment

Introduction

Indians love Biryani, and it is not just a food; it’s also an emotion for most of them. It is also a comforting food because of its rich flavours. This is statistically proved by a famous food-delivering brand where they have stated that there were 115 biryani orders for every minute on their mobile application. This means Indians have bought 2 biryani per second on that app. Fascinating, isn’t it?

This is a significant increase compared to the 2020 figures, where 90 Biryani orders per minute. According to the research, “Chicken Biryani is still the queen of our hearts and ordered 4.3 times more than her modest vegetarian counterpart.” Ordering a Chicken Biryani marked the debut of over 4.25 lakh new users in that food-delivery partner.

Tracing the history

The history of Biryani dates back hundreds of years in the Indian subcontinent. There are several stories that state the history of chicken biryani. Some food historians believe that biryani may have been influenced by the Persian dish known as “pilaf,” which was introduced to the region by the Mughals during the medieval period. Biryani is made by layering cooked rice with chicken (or another protein) and various spices, and it is often served with raita, a yoghurt-based condiment in the Mughalai recipe. Another story says that it is believed to have originated in the Mughal Empire, which ruled India from the early 16th to the mid-19th century. The word “biryani” is derived from the Persian word “birinj,” which means “rice.”

According to some accounts, Queen Noor Jahan is credited with introducing the dish known as biryani to the Mughal court. She brought the recipe for biryani with her when she married Emperor Jahangir, and the dish quickly became popular in the Mughal court and beyond. However, it is worth noting that the origins of biryani are not entirely clear, and there are other theories about how the dish came to be.

It is a popular dish in countries such as India, Pakistan, and Bangladesh, and it has also gained popularity in other parts of the world.

Famous Indian Biryani types

Thalassalery Biryani

Jeerakasala rice, a short-grained local variety, is used in the Thalassery Biryani and is cooked separately from the meat before being seasoned with well-known Keralan spices and garnishes like fried onions, cashews, and raisins.

Khyma rice is used in the Kozhikode Biryani (Calicut Biryani), which is then tempered with a number of Keralan spices to give it its distinctively hot flavour.

Hyderabadi Biryani

When Mughal viceroy Asif Jah, often known as the Nizam of Hyderabad, ruled in the 18th century, Hyderabadi Dum Biryani was created as a fusion of Mughal and Iranian cuisine. Before topping it with long-grain, fragrant Basmati rice and cooking it in a sealed cooking pot, his royal cooks would marinate the meat with spices for an entire night and soak it in yoghurt.

Lucknowi Biryani

Lucknowi Biryani, so named after Lucknow, the capital of the north Indian state of Uttar Pradesh, is one of the most well-known Biryanis in India. It is regarded as one of the best Biryanis in terms of flavour and scent since the textures are softer and the spices are gentler.

It has a distinctively delicate flavour and fragrant aroma. The meat and rice are cooked separately and then combined in a saucepan over a low flame to create this unusual dish. To flavour the rice, many cooks often add a little stock that has been condensed.

Mughalai Biryani

The Mughal Emperors liked to have extravagant meals and saw cooking as an art. The elegant Mughlai biryani was the ideal choice. A mouthwatering aroma of succulent pieces of delicately seasoned pork wrapped in kewra-scented rice instantly makes one hungry. This biryani tastes and smells very regal!

Calcutta Biryani

The renowned chef Nawab Wajid Ali Shah, who was exiled by the British, attempted to reproduce his favourite meal in the city of Calcutta. The local chefs used nicely cooked, golden-brown potatoes in place of meat because they could not afford to buy any. With fewer spices, Kolkata Biryani is prepared by marinating the meat in yoghurt before cooking it separately from the light yellow rice. Additionally, the Calcutta biryani contains a subtle sense of sweetness, just like the majority of Bengali cuisines.

A quick biryani recipe

Ingredients

2 tbsp sunflower oil
1 large onion, chopped
4 chicken breasts
1 lemon, juice only
2 tsp garam masala
1 tsp chilli powder
2g (1 tsp) salt
300g basmati rice
1 garlic clove, crushed
1-inch piece of fresh ginger, grated
850ml hot chicken stock
3 tbsp chopped fresh coriander

Method

In a big saucepan, warm the oil slowly. The onion should be added, covered, and cooked for 10 minutes until tender.
Cut the chicken into bite-sized pieces, place in a bowl, and season with salt, garam masala, and other spices as desired. A good stir will coat.
Rice should be thoroughly rinsed in cold water several times until the water is clear. After cooking the onion for 2 minutes with the garlic and ginger, add the chicken pieces and simmer for another 2 minutes while stirring regularly.
Stir thoroughly after adding the rice to the pan with the boiling liquid before bringing it to a boil. Cook for 5 minutes, then cover with a tight-fitting lid and gently lower the heat. To enable the rice to continue cooking in the steam, turn off the heat and leave the pan empty for 10 minutes. Never open the lid. Serve right after adding the coriander.

Did you know?

There is a rise of 2.65% in restaurants offering Biryani on their menus in 2022.

Sulthans Biryani

Sulthans Biryani, with several branches across Tamil Nadu, offers a variety of Biryani with a wide range of vegetarian and Non-Veg starts for your special occasions. Bucket biryani is one of the preferred options from Sulthans Biryani. With 25 years of experience in the industry, we offer great flavours that explode in your mouth. To place your party order, fill out this form.

Bottomline

Biryani can be a guilty pleasure for most of us. But the most important thing to be kept in mind is the flavour that you prefer in a biryani, as there are various types of biryani that offer different flavours. Understanding the origin of Biryani is an important thing you should do as a biryani lover.

FAQs

1. What is the best rice for biryani?

The most popular type of rice for biryani is Basmati. It is the most preferred option for biryani because of the long grains, non-stickiness, aroma, soft texture, fluffy, and separate grains when cooked.

You can also use your locally available rice, like Samba or Ponni, to produce a unique flavour for your biryani.

2. Which spice is best for biryani?

There are many spices you can use for making the best-flavoured Biryani. Some of them are cinnamon sticks, star anise, bay leaf, fennel seeds, black cardamom pods, cloves, green cardamom, nutmeg, mace, and black peppercorns.

3. Which chicken is best for biryani?

Chicken thighs and drumsticks are highly recommended if you want your biryani to have succulent, soft, and tender chicken.

4. Is biryani wet or dry?

Biryani is typically a dry dish that is served as a main course. There shouldn’t be any or much liquid remaining in the cooked meat, only thick, non-flowing gravy.

5. Is biryani Indian or Pakisthani?

Biryani is considered to be the national favourite dish in both countries as this was introduced during the Mughal rule in the Indian subcontinent, which is currently divided into India and Pakistan.

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The Difference Between Malabar Biryani and Hyderabadi Biryani

January 25, 2023 Sulthan's Biriyani Leave a comment

Introduction

Though preparing the world-famous biryani requires considerable time and practice, it is definitely worth the effort. Layered with lamb/chicken/fish/beef or vegetables in a rich sauce, long-grained rice (like basmati) seasoned with saffron and other fragrant spices, biryani is cooked over a low flame with a dough-sealed lid. This savoury dish is more popular in South-Asian countries and other parts of the world like Iran, Thailand, and Malaysia.

There is significant debate over how this cuisine originated. Still, most people think it originated as a simple rice and meat dish in Persia before making its way to India. After Biryani entered India, the dish got a whole lot of variations, especially in places with a heavy culinary influence from Muslim foods. This included places like Hyderabad and cities on the southern coast like Malabar in Kerala.

This dish’s primary ingredients include rice, meat, marinade, and spices. While basmati rice is definitely prevalent, southern regions also have alternative grains like seeraga samba and jeerakasala. The type of protein will depend on the region from which the biryani is made; coastal places, for instance, will include fish and shrimp, while inland regions may include chicken, goat, mutton, and beef.

Read until the end of the blog to know more about the types of biryani and the differences between Malabar and Hyderabadi Biryani.

Types of Biryani you can find in India

Biryani’s numerous variations are defined by where the dish is prepared. While some differences are subtle, others can be identified by the addition or replacement of certain ingredients.

Here are some of the most common types of biryani you can find in India:

Lucknowi Biryani: The Lucknowi Biryani, also known as the ‘Awadhi biryani,’ stands out due to its cooking style, known as dum pukht. This is a terrific option for those who want their biryani less spicy and easier on their tummy.

Hyderabadi Biryani: Along with the rice, this biryani includes goat meat that has been marinated, cooked, and spiced with saffron and fresh coriander. This is usually served with Mirch ka salon and raita.

Malabar Biryani: This biryani dish is prepared with the jeerakasala/khyma rice instead of Basmati and is considered the easiest Biryani recipe ever! Fun fact: this biryani is served with coconut chutney!

Ambur Biryani: This Biryani stands out from the crowd because of the rice used – seeraga samba rice – which gives the dish a very earthy flavour. The rice and meat are cooked separately and combined with curd, mint leaves, and other spices.

Calcutta Biryani: The main ingredients in this biryani are potatoes and eggs; meat is used only occasionally. The marinade contains cinnamon, nutmeg, cloves, cardamom, and other spices, making it much milder in terms of spice.

Dindigul Biryani: This type of biryani uses black pepper and south Indian garam masala to amp up the flavour. Before cooking, the meat is marinated in curd and lemon, adding a fresh, tangy flavour to the biryani.

Sindhi Biryani: This biryani originated in present-day Pakistan and is more common there. The flavour is piquant and aromatic due to the generous use of chopped chillies, roasted spices, mint and coriander leaves, onions, nuts, dried fruits, and sour yoghurt.

All about Malabar Biryani

Hailing from the scenic coastal town of Malabar in Kerala, the Thalaserry (also called Malabar Biryani) Biryani is a recent favourite among Biryani lovers of the country. If you ever plan a trip to Malabar, make sure you don’t end the trip without tasting a plateful of mouthwatering biryani that is offered all the way from Kozhikode to Kasargod. Given that Kerala’s northern region is referred to as the “Spice Coast of Malabar,” it only makes sense to assume that this area may have given birth to the Malabar Biryani.

And when it comes to the Malabar/Thalassery Biryani, its soul lies in the rich and robust masalas. The dish includes chicken, small-grained rice known as jeerakasala, and ghee. The rice and chicken are cooked separately and then layered on top of each other, closed with a dough-sealed lid with hot charcoals placed above it. The Malabar biryani is served best with coconut and coriander chutney, raita, and date pickle.

And at the time of serving, the rice and meat are mixed, topped with fried onions, fennel seeds, cashews, and coriander, and served in the same pot it was cooked in. The majority of Indian spices are used in the preparation, with only a small amount of chilli.

Due to its flavorful sweetness and soft flesh, Malabar Biriyani stands apart from the crowd with its universal appeal. Adding to this, Malabar Biriyani is also the most preferred dish for any festivities and is the ideal comfort food for a hungry soul.

All about Hyderabadi Biryani

Believed to have come straight from Persia, Biryani has been on the palette of Hyderabadi cuisine for over 400 years now. Hyderabadi Biryani, also known as Hyderabadi Dum Biryani, is one of the most popular Biryanis in India due to its exotic flavours and spices. It originated in the kitchens of the Nizams of Hyderabad and is a fusion of both Hyderabadi and Mughlai cuisines.

It’s typically prepared using the layering method, where semi-cooked basmati rice (drizzled with Kesar water) and raw meat/vegetables (mutton or chicken) are layered one on top of the other and cooked in a dough-sealed closed pot on low heat until the meat and rice are slow-cooked, and the flavours from the meat have absorbed into the rice. Garnished with fresh coriander and mint leaves, this is usually served with Mirch ka salon and raita.

The rich flavours of the Hyderabadi biryani come from a generous amount of whole spices like cardamom, star anise, and cinnamon. And best of all, the decadent aroma of the biryani that makes everyone drool over it is created with the addition of kewda, rose water, and subtle notes of saffron in the dish.

The Hyderabadi Dum Biryani has two different cooking methods- the Kacchi Yakhni and the Pakki Yakhni.

Kacchi Yakhni: In this cooking style, raw marinated meat (marinated overnight) is layered between rice and cooked on low flame. The meat is sandwiched between layers of rice in a Handi (big bowl) and slowly cooked in the dum style.

Pakki Yakhni: In this style of cooking, pre-cooked meat is layered with rice. The meat is marinated for a shorter period of time and is partially cooked before being placed in a Handi and sealed to release aroma and savoury sauces into the dish.

The Hyderabadi biryani is one of India’s most popular types of biryani, mainly due to its unique cooking style and the confluence of various rich flavours and spices from both the south and other foreign parts of the world.

What’s the difference between the two?

Now that you have quite a bit of idea about both the types of Biryani, let’s now point out the differences between them.

We will be differentiating between Malabar Biryani and Hyderabadi Biryani based on these following pointers:

ORIGIN

Malabar Biryani- For many centuries, the Malabar Coast used to be the landing poit for many Arab traders. After a while, these traders married local women in the region, which led to new community of Muslims called the Mappilas. It is believed that the Malabar Biryani is the result of the mixing of these two cultures and ultimately, their cuisines.

Hyderabadi Biryani- After the Mughals took control of Hyderabad in the 1630s, the city came under the control of Nizams. So, naturally, Hyderabadi cuisine is a fusion of Mughlai and local cooking styles. Following the decline of the Mughal Empire in the 1800s, Hyderabad became the epicenter of South Indian cuisine and thus, the birthplace of the Hyderabadi Dum Biryani.

COOKING STYLE

Malabar Biryani- The rice and chicken are cooked separately and then layered on top of each other, closed with a dough-sealed lid. At the time of serving, the rice and meat are mixed, topped with garnishes like onions and cashews.

Hyderabadi Biryani- This biryani can be cooked in two styles- kacchi (raw) and pakki (cooked). Both these styles refer to the choice of protein. You can either layer raw marinated meat with rice or semi-cooked meat with rice. Both of them have different flavours, aroma, and taste.

TYPE OF RICE USED

Malabar Biryani- In this type of Biriyani, a special type of short-grained rice called the jeerakasala/khyma is used. This type of rice can only be originally found in the Malabar region and not anywhere else.

Hyderabadi Biryani- In Hyderabadi biryani, the classic long-grained and aromatic Basmati rice is used for the preparation.

CHOICE OF MEAT

Malabar Biryani- When it comes to Malabar Biryani, the choice of meat can vary between chicken, mutton, or beef with chicken being the most common option.

Hyderabadi Biryani- In contrast to Malabar Biryani, biryani lovers from Hyderabad mostly prefer mutton over other meat options like chicken.

SPICES USED

Malabar Biryani- The spices used in Malabar biryani include: bay leaf, cinnamon, cloves, star anise, coriander powder, cumin powder, fennel seeds, turmeric and chilli powder.

Hyderabadi Biryani- The spices used in Hyderabadi biryani include: saffron, hung curd, rose water, ghee, kewda, star anise, cinnamon, cardamom, ginger and garlic paste, and other common biryani spices.

PREFERRED SIDE-DISH

Malabar Biryani- The Malabar biryani is served best with coconut and coriander chutney, raita, and date pickle.

Hyderabadi Biryani- This biryani is often served with dahi chutney (equivalent to raita) and mirchi ka salan (peanut-based curried chilli peppers).

Enjoy the authentic taste of Biryani!

Did you know that the woodfire way of cooking biryani is considered the best biryani down south? In almost all Tamil Muslim weddings, the biryani dish is the most popular dish on the table with people attending the wedding just so they can have a taste of this heavenly rice dish. And the best part? The chefs at Sulthan’s Biryani follow the same cooking method! So now, you don’t necessarily need to attend a wedding to taste the authentic biryani.

From Lucknowi and Kolkata-styled biryani, we can satisfy all of your biryani cravings with our original recipes and conventional cooking techniques.

Conclusion

Wrapping up, both Malabar Biryani and Hyderabadi Biryani have their own peculiar taste, spices, flavours, cooking methods, and even the type of rice used. At the end of the day, it’s up to you to choose your favourite biryani based on your taste preferences. If you like a mild and flavourful biryani, you can go for the Malabar biryani. Or if you want your biryani to be spicy and masala-rich, the Hyderabadi biryani is your best option!

And to have a taste of the authentic biryani full of flavour and aroma, come visit the nearest Sulthan’s Biryani!

FAQs

1. Is Malabar and Thalassery biriyani same?

Thalassery biryani is well known for its distinctive flavour and aroma and comes from the Malabar area of Kerala. So yes, they both are the same.

2. What is the best biryani in Kerala?

There are many types of biryani in Kerala based on each region. But out of them all, the Malabar biryani is considered the best among everything.

3. What makes Hyderabadi biryani different?

The authentic Hyderabadi biryani is methodically made in which raw meat and raw rice are cooked together in an earthen pot with spices and a tiny bit of water.

4. Which is the most famous city of biryani in India?

A staple of Hyderabadi cuisine, Hyderabad biryani is so well-known that it is often synonymous with the city of Hyderabad.

5. Does Malabar biryani have a hint of sweetness?

Yes, Malabar biryani can have a tad bit of sweetness due to the cashews, raisins, and rose water.

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10 Best Chicken Biryani Recipes In Chennai

March 9, 2021 Sulthan's Biriyani Leave a comment

Biryani is a dish, but Chicken Biryani is an emotion. This favourite dish of many is always on the list of dishes for any event, no matter what. Well, Biryani has different flavours, different legends to associate with and much more. Out of all the types of Biryani, chicken biryani is the most popular one and is widely enjoyed and consumed by many.

There are many flavours to chicken biryani, and the feast doesn’t end with one flavour but craves for more and more. So if you are a chicken biryani lover, then you should definitely try out the below chicken biryani recipes that can leave a lasting impression on your taste buds.

Ambur chicken biryani

Ambur chicken biryani is the best Biryani in Chennai that you should never miss out on.

Ambur is known for the kind of Biryani that is made. Out of Biryani types that are made in Ambur with meats like mutton, prawn and much more, chicken biryani is the best. Ambur biryani has a hinge of mint flavour mixed with coriander. The meat in this Biryani is succulent because of the meat being soaked in curd before moving on to add them to the biryani rice. Ambur chicken biryani is a must-try in Chennai.

Chettinadu chicken biryani

Chettinadu chicken biryani is the authentic biryani recipe in Tamilnadu. The Chettinad chicken biryani is a spicy dish with aromatic spices. Chettinadu is the authentic south India cuisine which many around the nation enjoy and relish. Chettinadu biryani is highly rich in flavours with an exotic taste. The coconut milk added to the rice gives the best flavour to the Chettinad chicken biryani.

Dindigul chicken biryani

Dindigul chicken biryani is the most famous dish in Tamilnadu and is the best kind of Biryani. It is also sometimes called the Thalappakatti biryani. The taste of this Biryani somewhere falls on the sour taste. Dindigul chicken biryani is prepared with chicken marinated in curd and lemon juice. As the name itself suggests, Dindigul biryani is very popular and highly relished in Dindigul and another part of Tamil Nadu like Chennai.

Hyderabadi chicken biryani

If you are a biryani lover, then trying out Hyderabadi chicken biryani is a must. Hyderabadi Nizaam biryani is the spiciest and succulent chicken biryani one can ever have. It is also called dum Biryani and is a combination of Hyderabadi and Mughlai Biryani. This dish is an age-old dish and has its origin trace back to long back.

Awadhi chicken biryani

Awadhi chicken biryani is not a South Indian type of Biryani but is a Lucknowi dish. Awadhi chicken biryani is a rich biryani dish made with aromatic spices, saffron strands, delicious nuts, healthy herbs and much more. Awadhi chicken biryani is very filling and Biryani in its best form.

Rawther chicken biryani

Rawther chicken biryani is something else. The jeerkasala rice used in this dish makes it significant and different from chicken biryanis. The richness and highly different taste of the rice blends well with the meat and makes it the best Biryani any biryani lover would enjoy

Malabar chicken biryani

Malabar chicken biryani is also called Thalassery biryani and is a highly flavourful biryani. Malabar chicken biryani is cooked using jeerakasala rice and mixed nuts, raisins and fried onions. It is one of a kind and is a definitely mouth-watering dish.

Kalyani chicken biryani

Kalyani chicken biryani is also called the poor man’s Biryani. Kalyani biryani has small detectable meat pieces and is cooked with aromatic spice like ginger, garlic, turmeric, red chilli and cumin. Kalyani biryani is very popular among the small roadside biryani shops.

Afghan chicken biryani

Afghani chicken biryani is the biryani dish that was dropped into our lands by the Afghans. Afghani Biryani is succulent with highly crunchy nuts, raisins, and aromatic spices. The meat in the Biryani is juicy and detectable, giving the Biryani a highly moist taste.

Chicken 65 biryani

In chicken 65 biryani, the Biryani combines both the biryani rice and the chicken 65 starter. The basmati rice is cooked well with the biryani spices, and detectable pieces of chicken 65 fry are added to the Biryani. The above is an example of quite a few popular types of chicken biryanis in Chennai. Let us know in the comments below which biryanis you like to consume and which are you excited to try out.

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Biryanis That Proves India is the Biryani Capital of the World

January 29, 2021 Sulthan's Biriyani Leave a comment

When the first taste of the Biryani hits your taste buds, you can’t resist but accept that your soul almost reached the celestial places and got back to yourself. From might night cravings to comfort food. From parties to condolences. Biryani is a dish which the wide people range of people love, admire, almost lose their sanity over and gobble up.

Biryani is one unique dish which one person doesn’t cook like the other. If they are a multitude of faces for a dish, then it would be downright Biryani. There are certain flavours that certain kinds of food contain and can be widely categorized as sweet, spicy, sour, tangy and more. But if there is one dish which has different flavours and is widely enjoyed for every taste, it is Biryani.

You can find Biryani lovers all over the world, willing to try different kinds of flavours in Biriyani. But Wherever you go, one can find soul-satisfying Biryani only in India. After all, Biryani is a dish with many histories and stories, and there is one story which is widely recognized and worth mentioning.

This history of Biriyani’s wonder dates even back to times even before the times of world wonder existed. It is said that Mumtaz decided to visit the army barracks and was disheartened looking at the soldiers. They were weak and frail. Army men need to be stronger to defend the kingdom, and Mumtaz quickly decided that the soldiers should be fed better with higher nutrients.

Soldiers were put on a good diet. Their meal included a combination of rice fried in ghee and meat rich in proteins. Spices and saffron were added to the rice along with the meat. This food was later on called to Biryani. There is another popular legend that states Biryani was brought to India in 1398 by Mongol conqueror, Taimur. This dish was rich in flavour and was highly appreciated by Nizams of Hyderabad and Nawabs of Lucknow.

Biryani is a highly relished dish in India and has a huge base of people wanting to gulp it in. India being the land of diversity in itself has diverse flavours and kinds of Biyani, Few popular types of Biryani in India that are worth mentioning about are

Types of Biryani in India that are worth mentioning

1. Hyderabadi Biryani

Nizami Hyderabadi biryani is an authentic dish which has a great origin relating to the Mughals. Hyderabadi Biryani was introduced to Hyderbad when Mughals invaded Hyderabad.

Hyderabadi Biriyani generally has a spicy touch to the food. Hyderabadi Biriyani is prepared in a way that the meat absorbs the flavours to the fullest extent. The meat is first marinated in yoghurt along with spices and herbs. And then, the rice is cooked with a low flame, making sure that the rice and the meat absorb all the flavours.

2. Chettinad Biriyani

Chettinadu is a famous cuisine which originates from south India and is a widely relished one. Chettinad food is known for the different kinds of flavoured spices that are being used and the hinge of coconut milk that is a part of the dish.

Chettinadu Biriyani is generally made in a pot with minimal oil and the flavoured spices, meat and other ingredients like chilli, onions and tomatoes are added itself initially.

Once they are cooked to a reasonable extent, coconut milk is added, giving the dish a typical southern flavour. You can find Chettinad Biriyani in any south Indian restaurant and is a dish which will never go out of the biriyani market.

3. Afghani Biriyani

Afghani Biriyani is widely different from the kind of Biryanis mentioned above. It is a popular dish in Afghanistan and is also widely recognized in Bhopal, Delhi and many other parts of India.

Afghani Biriyani has a mild taste and has a lot of dry fruits like raisin and nuts in it. The meat is minced to small pieces and made as soft as possible and added to the food.

Few states that Afghani biryani is mildly similar to pulao because of the additional ingredients added to it like Pulao. Afghani Biriyani is a popular kind of Biryani which those who enjoy are mild taste in food relish.

4. Calcutta Biryani

This dish was originated from Lucknow when the last Nawab exiled to Kolkata. During his exile, he took his chef along with him, and due to the financial crisis that prevailed, the Biryani was cooked using potatoes instead of Biyani.

Calcutta Biriyani is cooked along with potatoes and meat. It is also marinated in nutmeg, curd, cinnamon and more spices. Calcutta biriyani is generally mild, and it is also flavoured using rose water.

5. Ambur Biriyani

Ambur Biryani was introduced to natives of Ambur by the Nawabs of Arcot who ruled the Ambur district for a brief period of time. Ambur biryani has an authentic touch with the dish being cooked using Basmati or Zeera Samba rice.

Ambur Biriyani is generally had along with a popular brinjal curry and raita which is made out of onions and curd. Unlike Afghani Biryani, Ambur biriyani has a lot of meat in it, and the dish has a mild taste filled with aromatic spices.

6. Thalassery Biryani

Thalassery biriyani is also popularly known as Malabar biriyani. Given the name, it is understandable that Malabar biryani has its origin in Kerala.

This is a little similar to Afghani biryani, and cashew nuts and resins are used along with the cooking. The rice is fried with ghee here, giving the dish a rich taste. It is not spicy as only a little amount of spice is used in the making.

Thalassery biriyani is generally made from a fragrant variety of rice known as Khyma or Jeerakasala. Be it any celebration from Christmas to Bakrid, natives of India are sure to make delicious Biryani and share it with the near and dear ones.

The diverse nature and kinds of Biriyani in India, and the fact that the dish is not just eaten but also celebrated b by many people across the country sure makes it the Biryani capital of the world.

Food brings people together, and Biryani is definitely a dish that bonds people in India with ease.

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Unlock The Different Flavours of Biryani at Sulthan Biryani

January 29, 2021 Sulthan's Biriyani Leave a comment

Food brings people together. Biriyani ties people together.

With a strong sense of oneness and love for Biriyani, Biryani lovers are chained together. Imagine the festive seasons like Bakrid and Ramzan. You can resist but nudge your friends to send you a hot pack of biriyani. Well, Sultan is your friend now and is solely focused on that idea of producing ‘Muslim Kalyana sapadu’. Sulthan’s biriyani is rich in hygiene, flavour, aroma and taste. Sulthan’s biriyani is to die for and never disappoints a biryani lover.

Biryani is a dish which has numerous legends and histories around it. Few claim that it was a Persian dish and was introduced to India by the Mughals and few others claim it was bought to India by Turk-Mongols. Whatever may be it, Biryani is widely enjoyed and consumed by a wide range of people worldwide. And the one thing about Biryani is that it satiates and satisfies people of all tastes.

Biryani carries different flavours and differs as per the making. Be it the spicy Hyderabadi and Chettinad Biryani, the rich Afghani Biryani or the exotic thalassery biryani, every kind of Biryani is enjoyed, welcomed and relished. Biryani changes in form and flavour in different places as per the local’s tastes.

There are quite a many ways in which Biryani is prepared in South India. There are numerous kinds of Biryani like the Hyderabadi Biryani, Ambur Biryani, Chettinadu Biryani, Malabar biryani, Bhatkali Biryani, Dindigul Biryani, and much more. Biryani is one particular dish that has numerous ways of making and flavours to go with. None of The flavours of Biryani fails to surprise or satiate the Biryani lovers, and neither does Sulthan’s Biryani. Let us quickly take a look at the different flavours of Biryani at Sulthan Biryani.

Different Flavours of Biryani at Sulthan Biryani

1. Chicken biryani

Chicken is one typical dish that is widely consumed by many. Sulthan’s chicken biryani is not very typical as such and will definitely leave a mark on your taste buds. Cooked with basmati rice, aromatic spice and high protein meat, Sulthan’s chicken biryani will sure make you visit the place over and over again.

2. Mutton biryani

mutton biryani recipe Different Flavours of Biryani at Sulthan Biryani

Mutton is the best combination of meat that is included in Biryani. Sulthan’s mutton biryani is rich in taste with authentic spices and leaves a lasting impression on you.

Mutton is a protein-rich food and consuming it along with the richness of the flavourful aromatic rice will sure build up muscle strength as well.

3. Chicken 65 biryani

Chicken 65 biryani – Different Flavours of Biryani at Sulthan Biryani

This Biryani will work well for the lovers of Chicken 65. Biryani rice is aromatic and flavours rich and mixed along with the fried chicken 65. This avoids the trouble of buying chicken 65 along with the Biryani you ordered, and you can simply consume Biryani and chicken 65 together.

4. Prawn biryani

Prawn biryani – Different Flavours of Biryani at Sulthan Biryani

Seafood lovers are sure to enjoy this dish. Prawn is highly delicious seafood, and when mixed with flavour rich spices in Biryani, it gives a finger-licking experience. The prawn biryani is cooked with hygiene and served hot to the customers.

5. Sulthan’s special Biryani

Sulthan’s special Biryani is available in chicken, mutton, prawn and even fish. They add their secret spices and cook it well to give the customers the taste of their authenticity. This can be only tasted in Sulthan and is sure to make the customers drool just at the sight of the Biryani.

6. Plain Biryani

Plain Biryani – Different Flavours of Biryani at Sulthan Biryani

Plain Biryani or Kuska they call. Many are in love with biryani rice but the meat in it. Well, not so much. This is for lovers of biryani rice. The rice is cooked with long basmati rice and with aroma and rich flavour of spices like cardamom, nutmeg, pepper, cloves and cinnamon. Plain Biryani can be paired with few of the below side dishes.

Few side dishes that go along with Biryani that enhances the taste

1. Raita

Raita – Side dishes that go along with Biryani

Raita is the typical side dish you have along with Biryani. In raita, the curd is mixed with onions, cucumber and a few pieces of green chillies. Raita is also preferred to be consumed along with Biryani also because if the fact that Biryani has a lot of spices and meat that can increase body heat and having curd along with it can maintain the body’s thermostat.

2. Brinjal Curry

Brinjal Curry – Side dishes that go along with Biryani

Brinjal curry gives a mellow taste and when consumed along with Biryani gives a highly favourable taste. Brinjal curry is the most famous side dish consumed along with Biryani in south India.

3. Boiled egg

Boiled egg – Side dishes that go along with Biryani

You can find a boiled egg along with any Chettinad Biryani. The boiled egg gives a different taste to the Biryani. The mild flavour of the egg goes along with the flavourful Biryani.

4. Kalaki and podimas

Kalaki and podimas – Side dishes that go along with Biryani

Kalaki and podimas are omelettes and scrambled eggs which are very succulent and goes well with Biryani. Egg lovers are sure to love these dishes along with their plate of Biryani.

5. Chicken fry

Chicken fry – Side dishes that go along with Biryani

Chicken fry and Biryani makes the right combination. There are many combos where Biryani is provided along with the Biryani. Prawn fry and fish fry also makes the right combination with Biryanis. Biryani, in itself, is a very filling and rich dish. Pairing it with side dishes like the above can enhance the taste and give a lip-smacking experience.

Biryani has different flavours and doesn’t pertain to a particular flavour as many other popular dishes do. Maybe that is the reason why Biryani is widely recognized and consumed by many because it satiates the taste of a wide variety of people.

Biryani can be spicy, tangy, sour, creamy with ghee and sometimes even sweet. Biryani is a diverse and versatile dish. Biryani is definitely a dish with different flavours, and Suthan’s Biryani is one such that is with mentioning about.

The year 2020 was predominantly hard like tasting elachi in your Biriyani, but Sutan’s Biryani continued to keep your taste buds and soul alive. If there is one thing that can keep us alive through any hardships, then that’s a stomach filling and delicious plate of Biryani. Continue to taste the richness of Sultan’s biriyani and keep your soul alive.

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Types of Briyani in South India

January 18, 2021 Sulthan's Biriyani Leave a comment

Biryani, the term is very familiar with people as well as food enthusiasts who have tasted a lot of different cuisines in their lives. Biryani is considered to be not just food but a burst of emotions. The aroma and the taste uplift your mood no matter the circumstances you are facing. This dish is usually made by basmati rice which is long rice that adds up the beauty of the entire meal. It is a world-renowned food that’s universally famous for its taste and aroma. The basmati rice is layered with exotic spices like saffron is layered with chunks of any meat of your liking. The chicken is marinated before it is cooked using curd and then slowly cooked over low flame. It is a perfect example of deliciousness and tastiness blended together. Biryani isn’t limited to the southern part of India according to popular belief, it is made in different ways in different states of India. There is always a cultural twist and uniqueness added to the Biryani with thousands of variations.

Considering specific locale like Chennai, there are best non-veg restaurants that offer delicious Biryani, made in different styles. Chennai is an ideal place to satisfy your cravings for this irresistible rice dish. There are best nonveg restaurants in Chennai who offer different types of Biryani. From Hyderabadi Biryani to Ambur Biryani, Chennai has a broad scope of this meat inspired dish.

There are the best biriyani restaurants in Chennai who make a variety of Biryani in different styles. Ranging from Yaa Mohaideen Biryani to Paradise Biryani, these places offer the best Biryani in town. Let us now see the types of Biryani in South India in general.Hyderabadi Dum Biryani- people who have been eating Biryani frequently might be well aware of this spicy and delicious extravaganza. This flavourful and delicious gastronomic wonder is a treat to relish on and is often cooked for dinner parties in north Indian kitchens. Create it at home to make a mark at your dinner party. It is a non-vegetarian delicacy that is authentic Hyderabadi rice preparation which is a meal in itself. Coupled with flavours of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist.

#1. Bhatkali Biryani :

This Biryani has a little twist. Bhatkali Biryani originates from the Nawayath Muslim community of Bhatkal town, in coastal Karnataka. It has a distinct taste and flavour compared to other types of Biryani. It can be described as making meat qorma and topping it with Biryani rice. The meat is slightly cooked in a strong onion and tomato base, where the onion is sweated over a slow fire, with tomatoes, minced ginger-garlic and spices. Next, the meat or seafood is added and slow-cooked till done. The overall preparation gets a korma-like consistency and may tempt you to eat it as is.

#2. Chicken 65 biryani :

Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India, as an entrée, or quick snack. The flavour of the plate can be attributed to red chillies. Still, the specific set of ingredients for the recipe can vary. This fried chicken is sprinkled into the Biryani after cooking it on low flame. This is very specific to Chennai as it also has different variants like Ambur Biryani, Chicken 65 biryani still remains famous.

#3. Kozhikode Biryani or the Calicut biryani

this is a Kerala delicacy. Famed among Biriyani lovers for the richness and spicy aroma, Kozhikode Chicken Biriyani is one such Kerala Biriyani having its origin among Muslims in Kerala. Kozhikode Chicken Biriyani has captured the entire world. It is a widely sought after dish, devoured with enthusiasm and great passion. A delicious and fulfilling delicacy prepared carefully with the perfect blending of spices. A thin fragrant variety of Basmati rice is employed in the preparation of Kerala Biriyani. Chicken pieces are marinated in naturally available herbs and spices before development. Both rice and chicken is cooked separately with required ingredients before blending. Layered carefully with other spreads of rice and chicken masala, and garnished sumptuously with boiled eggs, raisins and cashews look impressive and tempting.

#4. Ambur biryani

Ambur chicken biryani is a speciality of nawabs of Arcot who first cooked and made this biryani recipe most prevalent in southern parts of India, Ambur in Tamil Nadu. What’s unique about this Biryani is that it is cooked on wood fires and a select variety of short-grain rice called seeraga samba rice (jeera samba rice. It is used instead of the traditional basmati rice.

#5. Donne Biryani :

It is famous in Bangalore. Donne means big sized cups/bowls made from areca nut palm leaf. These are eco-friendly disposable plates and cups. As Biryani will be served on these plates/bowls, it is popularly known as Donne biryani. Unlike authentic Biryani, this Biryani is not layered nor cooked in dum. It is very similar to preparing any pulao, but it’s cooked with mutton/chicken stock.

#6. Pakki biryani:

when Biryani name pops up, the first place that comes up in our mind is Hyderabad. This Biryani has meat that is marinated for a shorter period and is cooked in dough seal vessel. The pakki is actually gravy in the Biryani that is made before making the Biryani itself. The Hyderabadi Pakki Biryani is considered to be the spiciest Biryani of all time.

#7. Beary biryani:

Beary Biryani or Manglorean-style Biryani comes from the Muslim community in the coastal regions of Dakshin Kannada. Bearys (traders) are the people who live there. Beary Biryani has subtle flavours with the distinct aroma of fennel spreading through the grains. The Dum Biryani has spices that include nutmeg, mint leaves, fennel seeds, mace (javitri), poppy seeds, almonds, star anise and others. This Biryani cooks slowly and tastes best on the next day of preparation.

Most of the best nonveg restaurants in Chennai offer all the different kinds of biriyani mentioned above. Each of the south Indian biriyanis has a unique style of being made, and the taste differs entirely. Try them out and satisfy your taste buds with this mindblowing rice dish. Feedbacks and suggestions are welcome for this post.

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Lucknowi Biryani or Hyderabadi Biryani?-The Real Biryani Battle

January 12, 2021 Sulthan's Biriyani Leave a comment

Not just colorful, music-filled festivities and celebrations, India is renowned for its exclusive culinary skills and succulent cuisine. Among the unlimited delicacies from the Indian platter, there’s always a distinctive, privileged spot for the Biryani. Considered one of the most famous and luscious food in the Indian sub-continent, biryani comes in different versions. The Hyderabadi and Lucknowi varieties are consumed with great relish across the nation.

How Biryani has Conquered the Indian Taste Buds

Originating in Persia, biryani has made in-roads to India through Afghanistan. Lucknowi biryani that took birth during the Mughal regime is said to have traveled and reached far and long in the nation later. The Calcutta variety was soon followed by the Hyderabadi biryani that went on to become one of the raging hits among the Indian platter.

The dish has made such mouth-watering impact and attained huge fan following since several decades. No wonder that it continues to attract the Indian gourmets. That the contemporary generation is spellbound with the fascinating taste of biryani can be discerned from the fact that there’s even a new form of fusion food by name ‘Brizza’ – meaning biryani +pizza, in the modern times.

The Two Most Famous Biryani Varieties in India

Hyderabad and Lucknow are well-known for their exceptionally tasty biryanis. Coming from a lineage of Ustads, these authentic, amazing biryani recipes extract their taste and richness from culinary experts through centuries. Both these varieties are world-renowned for their taste of the meat and vegetables and the aroma of the spices.

While Lucknowi biryani is smooth, with the meat marinated in herbs and yogurt, its Hyderabadi counterpart is usually spicy and meaty, with a liberal zaffron color. The debate rages on about which is authentic and better, while both the varieties stake claim.

The Fascinating Hyderabadi Biryani

Hyderabadi biryani is touted to be pungent and spicier. Having a lot of zaffron compared with the Lucknowi variety, this delicacy is made in the form of Dum. Dum refers to internal pressure. While cooking this dum biryani, the lid is sealed to the cooking pot using wheat flour or a wet cloth. This builds the pressure inside the pot to rise with the increasing temperature.

The combination of chicken pieces cut in big chunks and basmati rice makes the Hyderabadi biryani stand ahead of the other biryani varieties. Strong spices and the exclusive presentation are the hallmarks of the famous Hyderabadi biryani.

The exquisite Hyderabadi biryani comes in two different versions, one raw (known as kacchi biryani) and the other well-cooked (known as pakki biryani). In the raw version, meat is marinated with hot spices and soaked in yogurt. The meat and the long-grained basmati rice blend with each other and the biryani is served in a vessel sealed with dough. The other type, pakki biryani is prepared with the meat marinated for a shorter time and served with gravy. In this type, the ingredients are cooked before baking.

The Yummy Lucknowi Biryani

The Lucknowi biryani, claimed to be one of the oldest forms of biryani is also known as Awadhi dum biryani and pukka (well-cooked) biryani. This variety is not just a single dish in fact; it is rather a combination of biryani, Raita, and tari. Tari is the gravy exclusively prepared to be consumed along with biryani and raita is the tasty additive that goes with biryani. Raita is made of curd and select, cooked vegetables.

Lucknowi biryani is pleasant to the stomach. Being less spicy and having a soothing aroma, it invites those with an inclination toward controlled use of spices and ingredients. One distinctive feature of Lucknowi biryani is the method of cooking mutton.

The meat and other ingredients are partially cooked separately first. These are then layered and well-cooked using the dum-pukht style. The rice and gravy are sealed in a pot and cooked over a slow flame with ghee. This ensures that the mutton pieces are aromatic and juicy, giving the biryani a unique taste.

Who Wins the Race Between Hyderabadi and Lucknowi Biryani?

Normally, the quality of biryani can be judged based on taste, quality of the meat, and the blend of rice and spices. As there are several varieties of this delicious dish with different ingredients, what makes one variety stand out is the way of cooking. The uniqueness of the ingredients is instrumental in making a type of biryani special too.

In the Lucknowi variety, this rich Mughal dish has been rendered milder by the Nawabs to suit the palates of those with a love for mild tastes. Hyderabadi biryani, on the other hand, has been made rich and spicier by the Southerners and appeals to the taste buds of those with an increasing appetite for hot, spicy stuff.

Subtle Flavor and Gentle on the Stomach – the Scrumptious Lucknowi Biryani

The Lucknowi biryani is filled with a rich fragrance and uniquely delicate flavor. Going smooth and soft on the foodies’ with the soft palate, this delectable food presents meat in one of the richest presentations. The Awadhi preparation ensures a well-balanced taste while the rice and other ingredients convoy the meat to its full glory.

Slow-cooked and lighter on the stomach, this variety is close to the Middle Eastern style and a bit more into the pulao of dum type. Subtle and fragrant, the ingredients in the Lucknowi Biryani are cooked separately and then assembled.

The Hyderabadi Biryani for a Strong Blend of Spices and Flavors

This heavenly, mouth-watering dish is unique in its own way with spices and flavors being presented more emphatically. An explicit aroma and sting of spices and pungent taste are the distinctive features of this variety.

Side dish

Top 5 Best Side Dishes for Biryani

January 8, 2021 Sulthan's Biriyani Leave a comment

Biryani is not just a food; it is the ecstatic feeling for true lovers of Biryani that brings the nation together, by uniting the flavour in its own way. Biryani is much more than food but its pure emotion and joy while you savour this, mouth-watering dish. Most of the function item gathering has this succulent food item as the highlight which is sure to top the menu, ranging from veg biryani to non-veg Biryani. Especially in Muslim marriages, this dish with the exotic aroma is sure to steal the heart of the people attending the wedding and relish every bit of it. Many historians believe that Biryani originated from Persia and was brought to India by Mughals. The term Biryani is derived from the word Biriyan which means fried before cooking. Birinj, which is a Persian word for rice. It later became an ultimate choice for the Indians where the preparation with meat chunks and rice, whipped with spices and saffron was indeed a perfect delight. Each part of India has its unique take on Biryani.

The variations are found in Lucknowi style, Mughlai style, Malabar and Ambur. They almost create a different taste with different main ingredients being fish, Quail, hare meat, deer, beef, unlike the usual mutton or chicken. Biryanis are best served with eggplant curry, salan, raitas, boiled egg and Dalcha. We will see about these delicious add ons in detail.

#1. Brinjal gravy

This is the best side dish for any south India for that matter. This tangy and sweet dish is best served with any biryani. The tamarin pulp and tomatoes for tangy taste is an ideal ingredient. When blended with the brinjals and right quantities of masala, it enhances the taste of the side dish, making it a perfect pair. Since brinjals are deep or shallow fried, they turn soft and mouth- melting. When the gravy bubbles well with brinjals, it tastes delicious. This Brinjal gravy also goes by different names like Brinjal chops and Brinjal thoku. If you consider Chennai in general, the best biryani restaurants in Chennai offer brinjal gravy with Biryani more often.

The soft-cooked brinjal when mixed with this well renowned Indian dish that uplifts your mood of enjoying your never-ending appetite.

#2. Raita(Curd chutney)

For the benefit of digestion and to make you feel light, this side dish is another good pairing for Biryani. It is prepared with one of the best dairy product, that is curd and fresh veggies like cucumber, onions and tomatoes. It is flavoured with cumin powder, mint leaves and coriander leaves and gives a refreshing feeling altogether. Without this, the Biryani meal is incomplete in the serving. A full fat thick and fresh hung curd is preferred to elevate the taste of raitas. Raita is the frequently eaten side dish with Biryani. The best Biryani in Chennai, which is Dindugal Biryani, is best served with Raita so that you can indulge yourself in its deliciousness.

#3. Salan

This is another popular side dish for Biryani, this is a gravy made with the base of Mirchi(green chillies), sesame seeds and a bit of peanut and desiccated coconut. This liquidy curry is best served hot. The sauteed ingredients cooked with some masalas proves as an authentic side dish for any Biryani. The spicy, pungent taste of Mirchi gives you the kick to accompany with the Biryani. Taking Chennai as an example again best biryani restaurants in Chennai like Sukku Bhai biryani offer the best salan of all time. The perfect balance of this salan with Biryani is a stairway to heaven. There is a variety of salads, vegetarian salan like bhindi(ladies finger) or non-veg salan like mutton salan which all go well with Biryani in general. In most of the best biryani restaurants in Chennai, salan or salna is a mandatory dish that comes with Biryani.

#4. Dalcha

What is Dalcha? Dalcha is a slow-cooked lamb stew with lentils and mild spices. The one is cooked with chana dal and perfectly balanced spices that would leave you asking for more. Serve for lunch or at a dinner party along with some cooked rice. The dalcha pairing is yet another beautiful side dish. The dal includes channa(gram) daal and tuvar dal( pigeon pea). The dal is cooked with green chillies, ginger garlic paste and garnished with coriander peas compliments well with the exquisite Indian cuisine main course dish. Special tempering is used that mustard seeds and urad dal and curry leaf to fade away the heaviness of biriyani. This most loved, simple, easy and tasty side dish is made differently in different parts of India. Dalcha is not as famous as other side dishes like Raita, but it tastes equally good with Biryani.

#5. Chettinad egg curry

one of the marvellous invention as a side dish is the Chettinad egg curry. It tastes good as an accompaniment with biriyani. It is pretty popular in Kerala. Eggs are one of the versatile food to have around. The curry isn’t boiling but is moderately spicy, which makes the gravy very flavourful. The Chettinad masala includes poppy seeds, fennel seeds, coriander seeds, cumin seeds, some red chillies, two green cardamoms, cloves and grated coconut. When these items are sauteed, a pleasant aroma comes out. Just the smell of the dish would leave you drooling!

These are the top side dishes or add ons that one can indulge with Biryani. Many states tend to make it in different ways according to their cuisines. Additionally, two popular Mughlai side dishes in Kolkata biryani restaurants are the curd and ghee-based sauce, rezala, and the poppy and cashew paste cored slow-cooked dry dish. These could be made with mutton (goat) or chicken. Raw green chillies on the side are a must with biryanis too. They are meant to be bitten in between biting the Biryani.

Biryani should always be eaten with side dishes or should not be eaten at all. Experience this mouth-watering rice dish with these additional elements to really seal the flavour in your mouth!