One of my fondest childhood memories revolves around Biryani, enjoyed during family outings to a Hyderabad restaurant when I was about 4 or 5 years old. Weekends meant movies and delectable Biryani feasts. Reflecting back I didn't quite comprehend the allure of the aromatic spices filling the air upon entering the restaurant. Nevertheless, it intrigued me. Seated at the table with my family, I eagerly savored each mouthful of fragrant rice and succulent meat. This simple pleasure has remained etched in my memory, a cherished moment that brings joy whenever reminisced.

For me, Biryani is the epitome of a complete meal. I could enjoy it any time of the day, whether it's for lunch, dinner, or even a midnight snack. Biryani isn't just food; it's an experience, an emotion.

“Making Biryani is like meditation to me” Nitin Kamath 🙂

When preparing Biryani, here are three key aspects to know about my process:

Handcrafted Biryani Masala: I meticulously handcraft the Biryani masala for each batch, ensuring a perfect balance of flavors and spices tailored to elevate the dish's taste profile, imbuing it with my personalized touch

Tenderizing Marinade: I believe in the importance of marinating the meat, ensuring it becomes tender and fully absorbs all the aromatic flavors of the spices and herbs.

Cherishing the Process: From the initial marination to the final assembly, I take great joy in every step of the Biryani-making process. It's not just about creating a dish; it's a labor of love and dedication, where each ingredient and technique is carefully curated to craft a culinary masterpiece that delights the senses and brings joy to those who savor it.

Origins of Biryani can be traced back centuries to the royal kitchens of ancient Persia. Originally known as in Persian "birian," (fried before cooking) or “birinj” (rice) this dish was brought to the Indian subcontinent by Persian merchants and traders. Over time, it evolved and adapted to local tastes and ingredients, becoming the beloved Biryani we know today. With influences from Mughal, Turkish, and Arabic cuisines, Biryani has become an integral part of Indian culinary traditions.

Biryani preparation typically falls into two main styles: Dum Biryani & Pulao (or Pilaf) style Biryani

Dum Biryani: Dum Biryani is a slow-cooking method where marinated meat (or vegetables) and partially cooked rice are layered together in a heavy-bottomed pot. The pot is then sealed with a tight-fitting lid or dough to trap the steam. The dish is then cooked on low heat, allowing the flavors to mingle and the ingredients to cook in their own juices. This process known as ‘Dum’ results in a fragrant and flavorful Biryani with tender meat and perfectly cooked rice.

Here are a few popular biryanis prepared in this method:

• Hyderabadi Biryani (Telangana): hails from Telangana, characterized by its rich and spicy flavors. It features Basmati rice cooked with marinated meat, often chicken or mutton, and a medley of aromatic spices like saffron, cloves, cardamom, and bay leaves.

• Lucknowi (Awadhi) Biryani (Uttar Pradesh): originates from Lucknow, Uttar Pradesh, is known for its delicate flavors and tender meat. Made with basmati rice cooked with marinated meat, usually chicken or lamb, and fragrant spices like saffron, rose water, and kewra (screw pine) water.

• Kolkata Biryani (West Bengal): A specialty of Kolkata (formerly Calcutta) in West Bengal, Kolkata Biryani is renowned for its unique blend of flavors and the addition of potatoes. It features garnishes like fried onions, boiled eggs, and fresh coriander, adding complexity and depth of flavor.

• Thalassery Biryani or Malabar Biryani: Originating from the Malabar region of Kerala, is distinguished by its unique blend of spices and the use of fragrant, small-grain rice, typically Jeerakasala rice. Marinated meat, often chicken or mutton, is layered with the rice and cooked. caramelized onions, cashews, raisins, and fresh herbs adds complexity and richness to the dish.

Pulao Style: Pulao, also known as Pilaf, is a simpler and quicker method of preparing rice dishes. In Pulao style, the rice and meat (or vegetables) are cooked together in a single pot with a measured amount of liquid (usually water or broth). Meat & the ingredients are typically sautéed together with spices before adding the liquid and rice. Once the rice is cooked and the liquid is absorbed, delicious Pulao is ready to savour.

Here are a few popular biryanis prepared in this method:

• Donne Biryani: originating from Karnataka in South India, is a flavorful dish served in local eateries, distinguished by its rustic presentation in dried palm leaf cups, known as "donne." Made with fragrant short-grain Jeerakasala rice and marinated meat, it features a special spice blend including fennel seeds, cinnamon, clove, kasoori methi, and star anise, along with fresh herbs like mint and coriander.

• Ambur Biryani: originating from Ambur in Tamil Nadu, is renowned for its unique cooking technique and delicate flavors. Made with short-grain Jeerakasala rice. What sets it apart is that meat slow cooked with very little spices like cinnamon, cardamom and cloves, caramelized onions, tomatoes, and fresh aromatic herbs like mint & coriander

Jeerakasala rice, also known as Jeerakasamba rice or Seeraga Samba rice, is a special variety of aromatic rice primarily cultivated in the South Indian states of Tamil Nadu and Kerala. It is known for its unique fragrance, slender grains, and distinct flavor, making it a popular choice for preparing traditional South Indian dishes, especially Biryani.

Vegetarian Biryani or Pulao: It provides a delightful twist, offering a meat-free alternative without sacrificing taste. Popular options include Paneer Biryani, featuring soft and creamy paneer infused with aromatic spices; Jackfruit Biryani, where tender jackfruit mimics the texture of meat; and Soya Chaap Biryani, showcasing protein-rich soya chaap marinated and cooked to perfection.

I will be serving my twist on Donne Biryani for my next Supper Club stay tuned for date announcement on my instagram swaadbynitin & website 

Nitin