Tales From Southern India: Top 7 Regional Biryani And Cocktail Pairings
Across the Indian subcontinent, biryani, the aromatic and rich rice dish is celebrated for its complex flavour and deep taste. And one of the most characteristic features of this rice preparation is its versatility. Every region boasts of a different kind of biryani and the southern Indian province is no different.
Each part of this territory, complete with its own distinct language and culture, prepares a different kind of biryani which marks the regional flavours of that area. And such biryani variations can be paired with a number of interesting cocktails too, that can be infused with subtle regional Indian flavours to bring forth a more rich and complementary effect.
Read on below for an exploration of the different regional biryani variations across southern Indian provinces and how they can be paired with certain interesting cocktail pairings:
Hyderabadi Dum Biryani And Saffron Gin Fizz
Known for a culinary technique which involves marinating meat in rich spices and cooking the rice along with it to craft an exquisite rice dish, the Hyderabadi dum biryani has become a popular southern Indian variation for the characteristic ‘dum’ that finishes this recipe. An equally rich and regal drink that can be paired with the biryani is an aromatic and subtly red and orangish coloured saffron gin fizz made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice.
Ambur Biryani And Smoky Margarita
With origins in Tamil Nadu, the ambur biryani is primarily known for its deep red, tangy masala which is usually made using dried chilli paste as the base. Chicken or meat and rice is cooked in one pot to lend the recipe a peppery and earthy touch which is complemented by the similar smoky quality of a margarita crafted using 30 ml premium quality mezcal and a dash of lime juice.
Dindigul Biryani And Green Chilli Gimlet
Popular for its zesty, lemony flavour, the dindigul biryani stands out for its use of citruses in a biryani recipe. It is generously flavoured with lime juice and black pepper which lends the dish a tangy and spicy touch coupled with the creamy notes of curd that is used for marinating the meat. Such a fresh, light yet spicy offering echoes the tasting notes of a cocktail like a citrusy gimlet made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. Green chillies added to the drink lend it a complementary spicy touch.
Malabar Biryani And Coconut Sangria
Prepared in a mix of green chilli, ginger and garlic, Malabar biryani or its close companion, the Thalassery biryani have origins in Kerala’s coastal cuisine where the chicken and rice are cooked and layered separately. The biryani can be most suitably paired with coconut sangria, especially if prepared as a fish and rice version where the nuttiness of coconut water and the 30 ml white wine base become a classic combination with fish.
Also Read: Indian Mutton Biryani Meets Cocktails: 5 Best Drink Pairings
Bhatkali Biryani And Classic Piña Colada
Coconuts, caramelised onions and a red peppery masala are the characteristic features of the bhatkali biryani which originates along Karnataka’s coasts. Such a spicy recipe generally infused with fresh catch is reminiscent of Konkani culinary cultures and can be best paired with a creamy and dense piña colada crafted using 30 ml good quality white rum.
Chettinad Biryani And Clove Old Fashioned
A classic biryani variation made using stone-ground spices, curry leaves and fennel, the Chettinad variation involves cooking meats in both ghee and masala leading to a rich and deep flavour combination. Such a complexly flavoured dish can be paired with a ‘clove old fashioned’ made using a dash of spicy clove syrup and about 30 ml Johnnie Walker Black Label or any other premium whisky of choice.
Donne Biryani And Curry Leaf Mojito
One of the most popular biryanis in southern Indian cuisine, the donne biryani which has roots in Bangalorean cuisine is distinctly known for its use of a leafy green, mint-forward masala. The dish is traditionally served in the donne or an eco-friendly leaf bowl and can be paired with the similar leafy flavours of a mojito infused with curry leaves, prepared using 30 ml good quality white rum.
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