By Ranita Ray
Although mutton may have been the first meat to make biryani, chicken has overshadowed it. In a notable turn of events, chicken biryani has become the most preferred choice. If you're bored, try these 5 Indian chicken biryani types.
Wajid Ali Shah, the Nawab of Awadh, brought Biryani to Metiabruz, now Kolkata, in 1856. The dish's defining features are boiled eggs and potatoes. Calcutta or Kolkata chicken biryani is simpler and uses fewer spices.
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This delicacy is popular in northern Tamil Nadu. Vaniyambadi Biryani is another name. The Nawabs of Arcot devised this dish. This chicken biryani has more meat and needs a tangy eggplant curry and raita.
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Chicken and rice are cooked with various spices to create a dish known as Thalassery chicken biryani. Kerala's only Kaima-rice delicacy is Thalassery chicken biryani.
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Beary is India's mildest biryani, and it hails from South Karnataka. The dish's flavour comes from ghee and spices mixed with rice and left overnight. Besides chicken biryani, beary has shrimp, mutton, and beef versions.
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The world-famous Malabar Chicken Biryani combines fluffy rice, birista, dried fruits, and ghee with fragrant chicken masala. This is then sealed and simmered in steam. Malabar biryani doesn't follow a "typical" Indian recipe.
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