This time the digital desk: Biryani (biryani). Water on the tongue when you hear the name. Especially for those who love to eat biryani, its importance is immense. In the coexistence of white and yellow rice mixed with pure ghee, Rewaji Khasi peeks out the breast of love and peeks in glory. Melts as soon as it falls on the face. The sweet fragrance of sweet perfume overwhelms with every bite. A boiled egg boiled on one side of the dish. And potatoes.

Those who live in Kolkata will surely know about 2-3 types of biryani. However, 9 types of biryani are famous in India. Take a look at what they are

1. Hyderabadi Biryani (Hyderabadi Biryani): Biryani fans remember its name first. The most famous is no less an exaggeration. The Indian captain knows his greatness well. He did not hesitate to leave the hotel to get a taste of it. Hyderabadi biryani is famous as the most spicy biryani. Those who have eaten Paradise Biryani once will know how it tastes.

2. Dindigul Biryani: Tamil Nadu Special Biryani. Its uniqueness lies in its rice. The rest of the biryani is cooked in rough basmati rice, where cumin samba rice is used. Which gives it a special flavor. A lot of pepper powder is used as spice and the meat is cut into small pieces.

3. Ambur Biryani: This is also the delicacy of Tamil Nadu. It was named after amber in Tamil Nadu. Along the Bangalore-Chennai highway you will find countless stalls, shops and restaurants where amber biryani is available. There are four main types of chicken, mutton, beef and shrimp. A lot of yoghurt is used in this biryani. The meat is left to soak in the curd and then the rice is cooked in it. It also tastes a little different. Served with onion raita and beghun broth.

4. Bhatkali Biryani: The Bhatkal Muslim community in the coastal region of Karnataka started making this special kind of biryani. That is why it got such a name. Spices are rarely used in it. Cooking based mainly on onion and raw chilli. But very tasty.

5. Lucknowi Biryani: Its clash with Hyderabadi Biryani with the title of Emperor of Biryani is quite strong. Biryani is cooked in the same way that it was made in ancient Persia, or the so-called ‘dum pukht’ method. In this biryani, rice and meat are cooked separately and then divided into layers. Kolkata biryani follows the same style. In this too spices are rarely used.

. Kolkata Biryani (Kolkata Biryani): As mentioned earlier, Kolkata Biryani is made in the style of Lucknow Nawabi style biryani. There are definitely some differences. In Lucknow biryani where only saffron is used, in Calcutta biryani it is used with kawra water and water soaked in prunes. With potatoes and boiled eggs. Eggs are found only in Kolkata biryani in India.

. Malabar Biryani: This biryani is very popular in Kozhikode, Talaseri and Malappuram areas of Kerala. Its specialty is also rice. There is a type of rice called Khima in Kerala which is used to make it. As well as being quite spicy, cashews and raisins are also used in it. The method of making is also very different. The rice is cooked separately. It is served with broth at the time of serving. Meat is different.

. Sindhi Biryani: That is why it originated in the Sindh province of Pakistan. This biryani is also quite spicy. Kawra water and sweet perfume are used instead of saffron. Potatoes are also used in this biryani. With whole plums.

9. Bombay Biryani: Hearing the name, it is understood where it is in circulation. Its specialty, whether you eat vegetarian biryani or non-vegetarian, must have potatoes. This biryani is also cooked with gusto. The rice is half boiled and the meat is simmered without being cooked whole.