5 Biryani varieties you can make with Impex Biryani Pot this Eid

By Riyas Ali

As the month of somber piety, self-restraint and fasting draws to a close, so comes the day of festivities filled with feasting and merriment. It is the time when families get together, exchange pleasantries and rejoice. It is  also the time when dining tables creak under the weight of mouthwatering dishes and desserts.   And for EId, no dining table is complete without the flavours of biryani, the highlight of Eid feast in many homes. Here, we talk about five biryani varieties you can prepare in Impex Biryani pots and make your Eid celebrations most delectable.

Malabar Dum Biryani (Chicken)

Famed for its taste and irresistible aroma, this God’s own country’s dish is the favourite among many food aficionados. The speciality of this biryani  is that it is air cooked (dum cooked) in a sealed vessel on charcoal or firewood – hence the name dum biryani– which lends it a unique taste. This delicious item is made with vegetables, herbs and spices, along with tender chicken pieces and fluffy rice. Try this succulent biryani if you really are looking for a traditional meal with a royal taste using your Impex biryani pot.   

Thalassery Biryani (Chicken)

Another delicious biryani popular by its place of origin, Thalassery biryani is great tasting food in Malabar weddings. Unlike the other varieties, it is both sweet and savoury. This lip-smacking slow-cooked dish is prepared using special Malabar aromatic spices, tender chicken, cow ghee and soft small grains called khaima and is perfected with sautéed cashew nuts, raisins and fennel. If you’re looking for that unique sweet and savoury taste this Eid, get your Impex pot ready for making Thalassery biryani.

Mughal Biriyani (Mutton)

This biryani is a major part of Mughlai cuisine, which arrived in India with Mughal kings.  This is arguably the authentic biryani with an origin traced down to Persia, the present-day Iran. While this royal cuisine, which is still made traditionally, is most popular in the northern part of India, Mughal biryani is served with relish in the other states too.  Mughal biryani used to be a cuisine prepared by the royal cooks with mutton chunks marinated in a melange of spices and slow-cooked on a bed of rice. Try this at home to give this Eid festivities some Mughal flavours.

Ambur Biryani (Mutton)

This is a biryani recipe which was first cooked by the  nawabs of Arcot, Ambur  of Tamil Nadu.  Known by the place of its birth,  this biryani recipe  is popular in south India. This nutrient-rich Biryani comes chiefly in two varieties, chicken and mutton, with the latter being the most sought-after. The speciality of the dish is that it’s cooked by short jeera samba rice instead of the traditional Basmati and has a different texture and taste from regular biryanis. Use your Impex Biryani pot to try this unique recipe at home this Eid. 

Hyderabadi Biryani

One of the spicy biryanis, this dish originates from Nizams of Hyderabad. It is cooked on a bed of basmati rice using meat, mostly mutton, combining the elements of mughlai and Hyderabadi cuisines in perfect harmony. This biryani is the main food in Hyderabadi cuisines and is popular all over the world for its great spicy taste. Very much part of Hyderabad city’s brand  identity, this biryani is said to be cooked and consumed by at least three lakh dinner plates in this pulsating city. Try lip-smacking biryani on your Impex Biryani pot to make your Eid make royally spicy.

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