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5 Types of Biryani

5 Types of Biryani

There's a reason that biryani is just one of the most popular dishes in Asia, and with good reason! Despite originating in India, there are many different variations available using chicken, beef, mutton, seafood, vegetables, or even no meat at all! We've compiled just a few types of biryani which every foodie needs to try at least once.

 

Hyderabadi Chicken Biryani

One of the most popular meals in South East Asia and the Middle East, Chicken Biryani has become a staple in most households since it's so easy to cook. When preparing the chicken, cut it into large pieces with the bone attached. Not only does the bone add flavour to the dish while cooking, but it can actually make it tastier! For best results, marinate the chicken overnight so it can soak up all the delicious flavours of the marinade.

 

Nasi Biryani

One of the most popular dishes in Malaysia, Nasi Biryani is fragrant and tasty, especially when paired with spices or rose water. The aromatic rice makes for the perfect base for any meat, especially since it's so rich in flavour!

 

Awadi Mutton Biryani

A classic dish hailing from the royal Awadi kitchen, all the way in Uttar Pradesh in Northern India. Large pieces of mutton are cooked to perfect amongst the fragrant rice which makes for a truly delicious meal.

 

Vegetable Biryani

Are you having a meat-free week? Try Vegetable Biryani which is another classic dish coming this type from Hyderabad, the capital of Telangana. The secret to irresistible vegetable biryani is that it should always be cooked on dum. Dum is a slow-cooking technique which gives the dish its unique flavour and texture.

 

Malabar Biryani

The final dish comes from the Malabar Coast in southern India, and is renowned worldwide for its unique flavour. Traditionally, biryani in this region is made with jeerakasala rice which brings a sweet flavour to the entire dish. It also features seafood or marinated meat, and is seasoned with coconut curry for a smooth flavour. Don't have time to make these dishes from scratch? Easily achieve an authentic taste at home with our Indian Biryani Rice which makes for a quick, wholesome meal!

Types of Indonesian Rendang

Types of Indonesian Rendang

Voted #1 on CNN's list of the World's 50 Best Foods, there's no doubt that the Indonesian Rendang, with its blend of rich coconut cream and tangy spices, is a must on every foodie's bucket list. This hot and drier-style curry originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country, particularly as a celebratory meal.  There are many ways to cook rendang, with dozens of unique flavouring and spice combinations. Here are two of our favourite variations!

 

Rendang Daging

From its humble beginnings, the Rendang Daging is now a classic. Beef is slowly simmered with coconut milk and an aromatic mixture of lemongrass, garlic, ginger, turmeric, galangal and chillies, then left to stew for a few hours. Although beef is what the Rendang Daging is traditionally served with, you can also substitute it with other meat - including chicken, mutton, lamb or even water buffalo.

 

Given that it is a very rich curry, the best way to serve this rendang is with a simpler addition - such as plain steamed-rice. 

 

Rendang Tok

Unlike many other varieties, where chunks of beef are stewed in a rich and spicy sauce, the Rendang Tok from Perak is much drier. The gravy is greatly reduced from prolonged simmering (three to four hours), and the result of this are mouth-watering chunks of meat encased in a flavoursome coat of concentrated spices and condiments.

 

In Rendang Tok, the chillies must be fried before they are blended, and all ingredients should be in a paste form before they are mixed in a big wok. It takes a lot of skill to be able to balance the spices - you can't have too much of a certain ingredient!

 

But don't worry if you can't cook it perfectly the first time around. Easily achieve an authentic taste at home with our spice paste for Indonesian Rendang Curry

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