Sindhi Biryani: The flavour pours down the taste of Sindh. Mutton is marinade overnight and then added to a thick curry of sautéed onions, tomatoes and other authentic spices. It is then added to al-dente basmati rice and garnished with fried onion rings, nuts, fresh mint, coriander, green chillies to create a lip-smacking dish. A Gujarati version of Sindhi Biryani is the Memoni Biryani, which is quite similar to Sindhi Biryani, however, the preparation uses fewer tomatoes as compared to the former.
Kolkata Mutton Biryani: The appetizing Kolkata Mutton Biryani boasts of mild flavours and aroma, and dishes out the juicy side of mutton. To make a perfect Kolkata Mutton Biryani, mutton is left to marinade overnight, peeled potatoes are boiled in turmeric and bay leaf and then fried, and hard-boiled eggs are added to the biryani. While layering rice, rose water, kewra water, saffron and 'meetha ittar' are used.
Malabar Mutton Biryani: Fried onions, coriander and an exotic mix of fresh coconut and poppy seeds take the centre stage in the Malabar Mutton Biryani. Onions are cut long and then fried; tomatoes and other ingredients are then sautéed along to create a juicy mutton mix. The Malabar Mutton Biryani exudes an unmatched flavour of South India.
https://www.madanfoodrecipe.ga/
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