What is the Secret ingredient for Biryani?

Ingredient for Biryani You can follow us on this journey together. If you'd like to support our work, please consider pledging a small donation or showing your love by sharing our content. Thank you!

Biryani (or bhajji)—a meaty meat grilled over charcoal or wood—is synonymous with Mumbai’s food scene. It is easily one of the most popular meals served at home across many countries, including India, as well. But, what makes a dish so special that it has such an intense flavour and often gets a rather negative connotation?

It all boils down to its ingredients! A lot of things go into making delicious traditional Indian snacks (aka “masala dosa)”, but the secret sauce remains a mystery. Today, we will explain how the taste of Indian rice is made, some lesser-known ingredients used in dishes like roti and chaat, as well as how they enhance the flavours of any other spices used in the recipe. We also include tips for cooking different types of rice and chutneys for this Indian snack. So, let’s begin with the basics…

What are Rice Made Of?

In today’s world, there may not seem to be too much difference between the various kinds of rice in India. While many Indians continue to use maida (a very fine white rice), others make their own version of mung, which is a slightly brownish yellow variety of rice which isn’t easy to digest, and even produces flatulence in some cases. In fact, the word itself implies that the grains are bad for one’s health and should not be eaten for that long term. 

This being said, there are still a few varieties which have been deemed healthy and suitable for consumption as per ayurvedic medicine. These include rice grown to form two separate ears, called basmati; and the famous millet variety known as arbi or ragi. 

However, these rice are both considered part of the family of cereals, while modern usage sees them as alternatives to rice because of their lower amount of carbohydrates. Another variety not commonly used in India anymore is the red gram variety. 

Rice made from these grains, however, isn’t the same as regular rice, and lacks certain nutrients like iron and vitamin K. Therefore, they can be found in local markets and restaurants with names like khoya and khoa. 

All of these are extremely versatile, as they come in numerous colours, textures and tastes. There are also several more unusual variations, such as puris, which are typically referred to as wild rice. 

Although rice may look exactly like wheat, the starch in each grain helps regulate blood sugar levels and stabilise blood pressure, thus preventing diabetes and heart disease. As such, we recommend trying out just one kind of rice to get the full spectrum of benefits.

What Are Some Other Varieties Of Rice Used To Make Desserts And Meats?

When we talk about common ingredients used in Indian cuisine we usually refer to a wider range of grains than rice. Every culture and region varies, so choosing a particular variety isn’t a simple task. Each season of the year will see something entirely unique; hence, we will have to break every step down to a much deeper level. Below, we will discuss some less-known ones and how they complement our favourite desserts.

Indian Rice And Chahte Jalebi Rice : These are the main staples of a typical Gujarati meal, as they are usually eaten with rice. They are usually prepared using the seeds of black gram, which are then used to prepare saag (or tamarind paste). Both the spices are then cooked with salt and onions, before being mixed with jaggery, water, and ghee to create a tasty mix. With regards to toppings, saag can either be topped with vegetables or nuts. 

One particularly interesting variation is the addition of roasted cashews; especially when blended with saag and topped with fresh mint leaves. These little morsels of savoury heaven are quite similar in texture to salted mackerel fish sticks.

: These are the main staples of a typical Gujarati meal, as they are usually eaten with rice. They are usually prepared using the seeds of black gram, which are then used to prepare saag (or tamarind paste). 

Both the spices are then cooked with salt and onions, before being mixed with jaggery, water, and ghee to create a tasty mix. With regards to toppings, saag can either be topped with vegetables or nuts. 

One particularly interesting variation is the addition of roasted cashews; especially when blended with saag and topped with fresh mint leaves. These little morsels of savoury heaven are quite similar in texture to salted mackerel fish sticks. 

Poha : A pata-patta is traditionally made by roasting whole corn kernels and soaked overnight for the next day. Because this process requires soaking whole kernels and using only the softest part of the outer kernel, the resulting product can come out slightly sticky. 

Despite having a creamy consistency, it does require extra time to prepare. When paired with rice-based dishes, this adds layers of spice in a satisfying way. Adding coriander powder to the mixture and adding in plenty of chillies and cumin, gives just enough heat to keep everything nice & hot. Along with this, you can sprinkle some grated raw sugar on top and enjoy.

: A pata-patta is traditionally made by roasting whole corn kernels and soaked overnight for the next day. Because this process requires soaking whole kernels and using only the softest part of the outer kernel, the resulting product can come out slightly sticky. Despite having a creamy consistency, it does require extra time to prepare. 

When paired with rice-based dishes, this adds layers of spice in a satisfying way. Adding coriander powder to the mixture and adding in plenty of chillies and cumin, gives just enough heat to keep everything nice & hot. Along with this, you can sprinkle some grated raw sugar on top and enjoy. 

Kadhi : Similar to paan, this aromatic pickle can be prepared using green gram. Cooking this mix on the stove, after being coated in yogurt, makes for a wonderful side dish. Just be sure not to overcook, as excess moisture can overpower the flavours and leave you unsatisfied. 

Its milder flavours and tangy colour make it perfect for dipping, making dips and soups; in fact, they go great with kebabs, curries and curries. Not only do it pair well with rice, but it's a super-easy lunch option. Add chopped cucumber in place of ginger and you've got a lovely salad ready within minutes!

: Similar to, this aromatic pickle can be prepared using green gram. Cooking this mix on the stove, after being coated in yogurt, makes for a wonderful side dish. Just be sure not to overcook, as excess moisture can overpower the flavours and leave you unsatisfied. 

Its milder flavours and tangy colour make it perfect for dipping, making dips and soups; in fact, they go great with kebabs, curries and curries. Not only do it pair well with rice, but it's a super-easy lunch option. Add chopped cucumber in place of ginger and you've got a lovely salad ready within minutes! Roasted Peanuts: Roasting them in charcoal is a fabulous treat. 

Like peanuts, they are crunchy and juicy, and serve as an impressive side-dish with some stew. Their subtle sweetness pairs perfectly well with spices and curry powders to add depth, as they're quite flavourful themselves. Not only does pea-kadhi pair beautifully with rice and lentils, but it's also super-easy to throw together when in a hurry. 

Plus, you don't need to worry about cooking it too dry. An alternative method involves boiling and steaming, and can help you remove excess oil from the pea pods, leaving them crisp rather than chewy. The results make for a much healthier snack, and much lighter than eating them on their own. Don't forget to drizzle a generous layer of olive oil onto your roast!

: Roasting them in charcoal is a fabulous treat. Like peanuts, they are crunchy and juicy, and serve as an impressive side-dish with some stew. Their subtle sweetness pairs perfectly well with spices and curry powders to add depth, as they're quite flavourful themselves. 

Not only does pea-kadhi pair beautifully with rice and lentils, but it's also super-easy to throw together when in a hurry. Plus, you don't need to worry about cooking it too dry. An alternative method involves boiling and steaming, and can help you remove excess oil from the pea pods, leaving them crisp rather than chewy. 

The results make for a much healthier snack, and much lighter than eating them on their own. Don't forget to drizzle a generous layer of olive oil onto your roast! Curds Of Corn : Similar to cauliflower florets, these tiny balls of green grass can be boiled, peeled and sliced in order to create a soup-like dish. 

Unlike the name, the broth is actually smooth and doesn’t contain bits of corn. Many say that the combination of coriander and cinnamon brings a punchlines to this spicy concoction. Also, unlike peas, potatoes and other root vegetables, corns are rich in sugars, which means that there is less of the sweet-tooth-like