Mutton biryani recipe

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Please help improve this article by adding citations to reliable sources. Coconut is native to Southern India and spread to Europe, Arabia, and Persia through the southwestern Malabar Coast of South India over the centuries. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. People also consume ragi, or finger millet, in large quantities in southern Karnataka. The cuisines of Andhra Pradesh and Telangana are the spiciest in all of India. Generous use of chili and tamarind make the dishes tangy and hot.

Rice is the staple food of the region. Sambar is a special kind of dal prepared in Andhra Pradesh. A traditional Andhra meal comprises five kinds of dishes. To cool the stomach after a spicy meal, curd is served at the end. The three regions of Telugu Land vary in their cuisines. The Telangana region, which shares borders with Central India and Vidharba, has more sorghum- and pearl millet-based roti in the staple diet. The Rayalaseema districts share borders with eastern Karnataka and Tamil Nadu, and its cuisine has similarities to that of those regions.

The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with the inclusion of seafood. Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Telugu cuisines. Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine. The rest of Telugu cuisine has various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Staple vegetarian meal of Karnataka Jolada rotti, Palya, and anna-saaru.