“Yum” is the only word that comes to my mind when I hear this. Kozhikode Dum Biryani is a traditional recipe of Kerala and is a favourite of many food lovers all across the globe. Biryani is derived from the Iranian word “birian” which means “fried before cooked”. Dum is a slow cooking method where the contents are kept in a sealed container and allowed to cook in its own steam.
This video explains the making of Kozhikode Dum Biryani. The rice and the chicken are cooked separately before they are combined for Dum. Apart from this there are other types of biryani available all across the world. Most of them have either got their names from the place of its origin or by its culture. Some of the famous ones include:
Mughlai Biryani- is an innovation from the Mughal empire kitchen.
Lucknowi Biryani – is known for its milder spices.
Hyderabadi Biryani – is a variant of the Mughlai biryani with an Andra touch.
Sindhi Biryani – is known for its yoghurt content in the biryani.
Kacchi Biryani – a Bangladesh version, which is prepared with raw meat and rice marinated and cooked.
And a lot more..
Although the name varies, ideally all biryani uses ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions and garlic.
With all its variants, biryani remains a mouth watery dish for all to savour.