All for the love of Biriyanis

" Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together" - Guy Fieri  

If there is one thing that unites our whole family together, then it is the love for Biriyanis. My brothers and cousins take the front row seat at a Biriyani dedication. It is such joy to see them all light up when it is Biriyani that is served for lunch or dinner. Just to drive home the point, I have a niece who used to eat only Biriyani rice everyday!! She just did not like white rice. Now, that is what I would call a torch bearer of the family legacy. You go, Girl!! 

I have often been a part of food discussions, with the topic invariably involving Biriyani. My brothers and cousins are all Biriyani Lovers and I love being part of their food discussions - the talk is always about the Biriyani. On second thoughts, they do not talk much about the Biriyani - they eat and then pass the verdict. 

Since I have been bit by the Biriyani Bug, my initial thought was to get the Biriyani recipes from each Maami and then try them out. Our family itself  can come up with at least 6 types of Malabar Biriyani, each so subtly different but with varying and distinctive end results. But then I thought there are numerous varieties in the whole of India and I would like to try them out all. This is just so that I can try everything and then pass my biased verdict that Malabar Biriyani is the best. Done ? 

 I know and have heard it multiple times from the Biriyani purists - Mutton Biriyani is the only Biriyani. I agree, the flavors are a class apart. I have people in the family who agree vehemently - but for all practical purposes and humbly accepting that I am not getting any younger - Chicken  works best for me. Especially if I am making Biriyani every other week, I might as well keep an eye on my weight. I will try to bring in Mutton and Prawns occasionally, but it is going to be predominantly chicken. No fish and vegetable Biriyani here. Sorry, not sorry.  

Amma always used to say, the trick to get the biriyani right is to just keep trying. Like all things in life, I guess. Though she mentions this often and has always mentioned it since forever,  I have  come to agree on this only recently. As I can see a marked difference in how my Biriyani turns out these days. While there is always chances for improvement, there are no more disasters in my kitchen these days.

Hope I did not jinx my lucky streak with that statement. Let me strike that off, just in case. 

These days, I have come to enjoy the process of making Biriyanis. It is everything that goes against my nature. It requires planning and being aware of the surroundings. ( I mean the rice boiling)  And I am basically the kind who expects to throw things in and expect something wonderful comes out at dinner time. But with time and experience,  I have learnt to enjoy the process, I have to plan ahead. I, usually do the marination the night before. I get the ginger garlic paste ready and keep the powdered masalas ground and ready to go. So the next day is a breeze. With everything set, it is still important that the rice turns out right. Very important I should say. The mushy rice just spoils all the effort and planning that you put in. Also, I do the layering and Dum process with the help of the Oven. Best thing to happen to my biriyanis. Try it if you do not use the oven and you can thank me later. 

I will try to include a brief intro to each of the different Biriyanis - some day when my children get interested in food - they might want to know. Ah ..well, One can dream. 

Restaurant Style Chicken Biriyani -We have not eaten in or ordered in from a restaurant since March 2020. Imagine that!! Who would have thought that is even possible? I specifically do not like this lesson that Corona taught us!! Now, to bring some peace and pacify my children, I thought I can make an attempt at making a Biryani that looks like it is from the restaurant. So, this is my result here in this post. Nothing magical - But for my children it was. 10 years is a magical age when the children think anything Amma makes is praiseworthy. They won't be this little for long, so I might as well take advantage of it. The grumpy teens are coming!! 

Boneless Chicken Biriyani - Another recipe that took all the testing and cooking and is tailor made for our family. Sure it is labor some, but then it does bring a smile on my daughter's face. Priceless!!

Ambur Biriyani - The most famous of the Arcot Biriyanis, this is famously known as the Star Biriyani. I have seen the shops in Bangalore and Chennai, but do not remember trying it out. A mental to do note for the next India trip.  

Lamb Biriyani - Here is one for the Biriyani Purists. I struggled to get my hands on the meat here but then where there is a biriyani on the horizon, there is a way. Now, this one tasted great and it was an easy cooking weekend. 

Bespoke Boneless Chicken Biriyani - Now, like necessity is the mother of invention - this Biriyani was born out of exact specifications of my most fussy client, My daughter. This is one dish she loves and eats with such interest, that I wonder if I should just not bother and feed her just chicken all year. 

She does not like biting into the onions, Imagine that. And all that we have in the Kerala biriyani is onions. Oh, the blasphemy!!! This one is very similar to the boneless chicken Biryani, but with customizations. This one is time consuming, so you have been warned. 

Thalapakattu Biriyani - All those years that I lived in Tamil Nadu, not once have I tried this Biriyani. I have tried this in restaurants only couple of times in Chennai and Bangalore.  And now, years later, it is frequently made in my kitchen. Husband likes this more than the children do. So that is reason enough to make it I guess. 

North Indian Biriyani - A very generic version of the famous Biriyani. I wanted to try how the Northern part of India likes it's Biriyani and came across many variations. Before I try my hands on the milder Awadhi and Memoni versions, here is one. I loved the flavors and the Onion and Tomato used in the layering. And to top it all, a very homemade feel.  What's not to like ?

Chicken65Biriyani -  I am always for innovative recipes which take two delicious dishes and put it together and make another outstanding dish This is one such. Anybody from India has heard or had a chicken 65 in their life. Same goes for the biriyani I assume. So now here it is, a stunning combination, worth the effort. 

Awadhi Biryani - I spent the most time reading about this Biryani. As I have never been to Lucknow, it is based only on  the information that I could get from the Internet. Cardamom and Mace powder is a must. So do not skip that one. And, the traditional version does not include mint or fried onions. That is the reason I did not use them. This one stands apart from the South Indian Biriyanis in that the spice is very subtle and it has strong floral notes - Thanks to Kewra water ( Keora essence) and the rose water.