Best Types Of Biryani Dishes For Upcoming Winter Season
Best Types Of Biryani Dishes For Upcoming Winter Season
Biryani is the best Indian food in Brooklyn to have. Its steamy rice and aromatic spices warm you from the inside. You can try many varieties of this dish this winter.

Best Types Of Biryani Dishes For Upcoming Winter Season

A bowl of Hyderabad biryani is what many Indian food lovers crave during winter. Of course, biryani lovers crave it throughout the year. But it’s undoubtedly a great food for winter. Its steamy basmati rice and aromatic spices fill us with warmth from inside out. Its meat and/or vegetables tantalize our taste buds and hit the spot.

What makes this dish even more special is that every region has its own recipe and style. Here are some varieties that you and your loved ones should try this winter holiday:

Hyderabad Biryani

The Hyderabad biryani is undoubtedly the most popular Indian rice dish. It’s considered the mother of all biryanis by many fans. It’s prepared by layering lamb between basmati rice and cooking them for a long time on low heat. Saffron, mint and onions are added to the mixture for taste.

Chefs may prepare it in the pakki style or the kacchi style. In the pakki style, the chef cooks the meat and rice before cooking them together. In the kacchi style, they are cooked together raw.

Sindi Biryani

If you eat Indian food in Brooklyn only for the spiciness, then Sindi biryani might be your new favorite. It’s one of the spiciest rice dishes filled with a generous amount of green chilies, coriander, fresh mint, roasted spices and a thick curry garnished with cashews and raisins. Chicken is usually its main ingredient.

Memoni Biryani

Memoni biryani is a spicier version of Sindi biryani. It’s mostly similar to the latter but tends to be spicier due to fewer tomatoes added during cooking. It’s usually prepared with lamb. Potatoes, fried onions and yogurt are usually added.

Veg Biryani

Vegetarians can also enjoy this Indian food in Brooklyn as this veg rice dish. Despite what many believe, vegetarian biryani is not pulao. Pulao is a separate dish that can also be made with meat. The rice dish is a genuine biryani with a historic precedent. It’s prepared with potatoes, carrots and/or other vegetables instead of meat.

Ambur Biryani

Many people find the spiciness of Indian rice dishes too much to bear. Ambur biryani might be the better choice for them. It has a mild taste thanks to the coconut milk, curd and mint leaves added during cooking. Dry chilies and whole spices are used for a mild spiciness. The eggplant adds some sourness to the meal.

Goan Biryani

If you’re more of a seafood person, then you might prefer this Indian food in Brooklyn. It comes with shrimps layered between red rice. It’s cooked with red chilies, cinnamon, cardamom, curry leaves, black pepper, cloves and coconut milk.

Thalassery Biryani

The rice dish is another treat for seafood lovers, usually coming with fish or prawns layered between the rice. Though mutton or chicken are also commonly used. The dish stands out from other biryanis for its use of khyma instead of basmati. Khyma is a type of rice that’s small. It gives the dish a grainy texture. It is prepared in the pakki style and has a sweet-spicy taste.

Bombay Biryani

This Indian food in Brooklyn is another rice dish that leans on the sweet side. Its tangy-sweet taste comes from kewra water and dried plum. Fried potatoes are its signature ingredients. It comes layered with chicken, mutton or vegetables. It tends to be more oily than other varieties and has more onions than them.

Lucknow Biryani

A priced dish in the Awadhi cuisine, it’s a must-try for Indian food fans. It’s prepared in the dum pukht style. The rice and meat are cooked together in a sealed pot at low heat for a long time. The rice and meat soak the spices, allowing their flavors to meld.

Calcutta Biryani

This rice dish has a status on par with the Hyderabad biryani. The fans of these two biryanis often debate about which one is the better version. The Calcutta version is a direct descendant of the Awadhi style. It’s slightly different due to the eggs and potatoes added to the recipe. Rosewater and saffron are added for taste and color.