It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all. Mutton biryanis, of course, rule the roost with their many versions (Hyderbadi, Dindigul, Lucknowi, Kolkata, Kashmiri) but there are many kinds out there, for all varieties of diners.
Swing and seam bowler Irfan Pathan's mum, Shamim Banu makes a Pathani-style biryani using lamb. Pathan was born in Vadodara into a Pashtun family. Their home cooking reflects those roots. During the 2007 India-Australia series, after the Baroda match, his Ammi prepared her signature biryani for the 25-member team. Sachin Tendulkar loved it and came the second day for more.
Please find the recipe here: Pathani Lamb Biryani
Eid al-Fitra calls for a traditional mutton biryani. Reshma Aslam prepares a marvellously rich biryani, via the dum method, with tender marinated mutton, fragrant basmati rice, cashews, apricots, potatoes, numerous spices, that turns out as royal as its name. The most creative touch is the smoked oil, she adds as well.
Please find the recipe here: Nawabi Biryani
Step into the world of fusion biryanis by following Camellia Panjabi's unique, aromatic recipe centering on the flavour of tender asparagus. A bit of a stretch when it comes to biryanis, it somehow works. So go ahead and give it a go.
Please find the recipe here: Asparagus Biryani
For those who prefer chicken, even on Eid, to mutton, Masarrat Khan offers her take. She marinates the chicken with lime juice, yoghurt and ginger-garlic paste. She uses as much onion as she does rice and even more chicken. The cooked chicken is layered with the rice, and garnished with birasta (fried onions).
Please find the recipe here: Chicken Biryani
Nadiya Sarguroh offer her version of a classical mutton biryani made the conventional way. The mutton is first marinated with a slew of ingredients, including lemon juice and carmelised onions, and cooked; potatoes are then also added. The lightly-spiced rice is cooked separately and both are assembled.
Please find the recipe here: Mutton Biryani
Chef Dinesh Mhatre brings an innovative Maharashtrian flavour to Chicken Biryani. Unlike standard rice-based biryanis, this dish uses poha or flattened/beaten rice (poha). Chicken and potato on skewers is first fried and then cooked, after adding water, with spices and chillies. Poha goes in last.
Please find the recipe here: Murg Poha Biryani
We all know biryani is the favourite dish of every Indian. But few know how to cook an egg version well at home. Koushik Maji shares a simple and super tasty anda biryani recipe for beginners.
Please find the recipe here: Egg Biryani
Many will say that a vegetarian biryani is an oxymoron ie there is no such thing. But never mind that, Chef Ripu Daman Handa has a simple sabzi biryani recipe for vegetarians using long-grain basmati rice, colourful veggies, aromatic spices and a rich, nutty paste.
Please find the recipe here: Mumbai Biryani
Paneer is considered top-of-the-line vegetarian biryani (no matter how incongruous a meatless birz sounds). Chef Varun Inamdar has a lovely fragrant recipe that can be done as a one-pot affair. Walnut milk and walnut halves go in, but that's optional. Fennel is added along with the typical biryani spices. Garnish? Rose petals.
Please find the recipe here: Paneer Dum Biryani
Easy to digest, vegan, this meat-alternative biryani has a bit of the consistency and a hint of the flavour of a non-veg biryani, though it only contains jackfruit and is a guaranteed dinner table winner. Bethica Das suggests you enjoy her offering with raita, salad, pickle and roasted papad.
Please find the recipe here: Raw Jackfruit Dum Biryani
A quick recipe with no marination, from Manasi Sadarangani, where vegetables are cooked together with the spices and rice, in one go, in a large saucepan or a pressure cooker. The garnish is grated paneer and cashews.
Please find the recipe here: Vegetable Pot Biryani
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