The results are out: Biryani was the most ordered dish of 2021
115 biryanis were ordered per minute… here are 11 recipes to try
Biryani was the most ordered dish of 2021 by India, according to the annual report released by Zomato, a multinational restaurant aggregator. Two biryanis were delivered per second, and chicken biryani topped the charts 4.3 times more than its vegetarian counterpart. This data surpassed 2020’s statistics of 35 million biryanis ordered.
Moreover, 1 crore momos or dumplings with minced meat were ordered, followed by the south Indian dosa at 8.8 million, samosa at 5 million orders and pav bhaji with 2.1 million orders.
Since we know that our readers love biryani too, here's a list of some delicious recipes from Gulf News Food to make...
Chicken biryani
According to Indian food author Pratibha Karan, chicken biryani was prepared as an 'army dish' in medieval India. Kitchens made this one-pot meal of rice with all kinds of meat, although chefs mostly used chicken. This 1958 recipe is exclusive to Dubai's Khyber restaurant, and here's how you can make it at home.
Emirati 7-spice biryani
Try an Emirati version of dum biryani with this recipe. Made with the traditional seven Emirati spices (a blend of equal measures of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon), this biryani has a yoghurt-tomato gravy base and uses hammour fish.
Chicken berry biryani
The chicken berry biryani combines Indian and Arabic flavours with a sweet and spicy twist. The heart of the dish lies in the combined use of currants, raisins, blueberries, raspberries, and spices. Make it under an hour with this recipe.
Mutton biryani
Do you know how to make the perfect mutton biryani? Here’s a recipe. The meat has to be tender and should be cooked separately on a medium to low flame. This recipe uses a spice mix made with garam masala, equal measures of ginger and garlic, chilli powder and green chillies. Try it out.
Emirati fish biryani
Similar to the 7-spice biryani, but not the same, this recipe comes from Dubai's Bayt Al Wakeel restaurant. The fish is marinated, fried, and then cooked in an onion and tomato paste with clarified butter or ghee. The rice is semi-cooked separately for 15 to 20 minutes. Once the fish is added, the biryani is air cooked for 20 minutes. Top it off with fried onions or birista, for a hearty meal.
Hyderabadi biryani
When in India, Hyderabadi biryani is a must-try. The flavour comes from the addition of saffron. Raw rice and raw meat are combined and cooked in an earthenware or handi with spices and water. Try the recipe here.
Lucknowi mutton biryani
Also known as Awadhi pakki gosht ki biryani, this dish includes meat, rosewater and saffron. This recipe is made in the pakki style of cooking where the meat and rice are cooked individually. It is placed in an earthen pot or handi, which is then sealed with a flour cover.
Kachhi biryani
Kachhi biryani's rice and meat are cooked separately. The meat is first marinated for a minimum of five hours and the rice is slow-cooked. Fried potatoes, topped with a bit of brown sugar complete the dish. Here's how you can make it at home.
Alu Tehari
This recipe is one for vegetarians. The easy-to-make potato biryani comes from India's Awadhi cuisine and takes 40 minutes (or less) to make. Garnish with fried onions or birista, and serve and enjoy with raita.
Kozhikkodan chemmeen or shrimp biryani
Popular in Kerala, India, this biryani is famous for its spices, raisins and pineapples. Also known as the Malabar biryani, it is made with yoghurt, ghee, cream, milk, and marinated meat. Half-cooked rice and marinated meat are placed in a large vessel, sealed shut with a flour cover, and cooked on coal. Try a simpler version of this recipe at home.
Pressure cooker biryani
Are you short of time? Make pressure cooker biryani. Also known as Kottayam biryani, this recipe is a quick-fix that doesn't use many vessels. Every ingredient is added to the pressure cooker. The first step is marinating your meat, after which it is cooked in whole spices. Next, the rice is added and closed. One whistle is all it takes.
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