Biryani is a popular mixed rice dish which is very popular among people of India. Its origin is from the Muslim of the Indian subcontinent but has grown to be a favourite dish of Indians, over the years.
Calcutta Biryani, as suggested by the name, is from the streets of Calcutta (Kolkata). It has milder spices compared to other Biryani. Boiled potato and eggs are a major part of Calcutta Biryani. It is made of curd based chicken and has a tinge of sweetness to it. The use of egg and potato makes it very different from other types of Biryani and hence it becomes a must-try.
Hyderabadi Biryani is said to be one of the most popular types of biryani which makes it compulsory to taste at least once in a lifetime. It is considered spicier than other biryanis. Sprinkled with Kewda, rose water and saffron.
The rice is layered with mint leaves and fried onions. It is believed to be originated from the kitchen of Hyderabad’s Nizam. There are two types of Hyderabadi Biryani – kacchi and pakki. Hyderabadi Biryani is said to be one of the most popular types of Biryani which makes it compulsory to taste at least once in the lifetime.
It is also known as Awadhi Biryani. It is generally lighter to stomach. The meat or chicken is first cooked separately with the spices and then rice and meat are mixed together and cooked for hours so that the spices infuse homogeneously. The finely cooked Lucknowi Biryani is definitely a treat to the tongue.
It hails from the Malabar region of India. Thalassery Biryani makes use of local rice Khyma or jeerakasala, which is cooked separately from the meat and added only at the time of serving. Thalassery Biryani tastes like a mix of sweet and spicy flavours and leaves you wanting for more.
Ambur Biyani is a popular dish from Tamil Nadu. It is served with brinjal curry ‘ennai kathirikai’. The meat is soaked in curd and then added to cooked ‘seeraga samba’ rice. It is a must-try for anyone travelling to Tamil Nadu.
Bhatkali Biryani comes from the place Bhatkal near Mangalore. Not many people are aware of this tasty Biryani. The spices of Bhatkali Biryani are not infused in the rice but in the first bite, there is a rush of red chillies and at the same time, there is a taste of sweet onion. It is one of the tastiest Biryanis in India.
Sindhi Biryani originated from Sindh provinces. It has the use of chopped chillies, nuts, dry fruits, onion, mint leaves, sour yoghurt and roasted spices. Potatoes and plums are also added in this Biryani.
Bombay Biryani is an absolute favourite of many Biryani lovers. Fried and spiced potatoes, Kewra water and dried plums make the taste sweet, tangy and aromatic. It is derived from the Iranian style of Biryani and contains more oil and onions that other varieties of Biryani. This has to be on your list if you travelling to Mumbai.
Tehari Biryani is a popular Biryani among vegetarians as it is made of potato, carrot and other veggies, along with spices. Hindu pundits in Muslim courts did not have meat and hence this vegetarian form of Biryani originated. If you are a vegetarian and you still want to get the heavenly taste of Biryani, this one is for you.
Dindigul Thalapakatti Biryani
It is another famous Biryani from Tamil Nadu. Unlike other South Indian dishes, it does not use tomato or coconut. It gets it tangy flavour from curd and lemon. A lot of pepper is added to it for the strong taste. South India has some of the best Biryanis in India and this is one of them.
It is known as ‘poor man’s Hyderabadi Biryani’. It is said to have originated from Bidar city of Karnataka. Kalyani Biryani has cubes of beef in it. Although the ingredients of Kalyani Biryani are different, the taste and aroma remain the same as Hyderabadi Biryani.
Assamese Kampuri Biryani
This type of Biryani is originally from Muslim areas of Assam. However, with time, it has grown popular all over Assam and in other neighbouring states too. The chicken is cooked with vegetables like peas, capsicums, potatoes, beans, carrots, along with spices and is mixed with rice later. It looks colourful and definitely tastes delicious.
Kashmiri Biryani is subtlety flavoured and is without bold spices. Kashmiri Biryani stands out for the addition of asafoetida. Saffron and other spices are used to make it aromatic. The Kashmiri Bhuna Gosht Biryani is a variation of Biryani that is renowned all over the country.
Goan Fish Biryani
Goa is known for its seafood and therefore, it has its own variety of Biryani that is made of fish. The special feature about this type of Biryani is the addition of grated coconut and black Kokum to it. Adding fish to Biryani is unique and hence this one deserves a try.
It is very similar to Sindhi Biryani but it is spicier than Sindhi Biryani. The ingredients of memoni Biryani are lamb or mutton, tomatoes, yoghurt, onions and loads of spices. The spices are sure to provide delight to your tongue.
Beary Biryani originated from the Byari Muslim community in Karnataka. The ingredients of Beary Biryani are rice, meat, coconut paste and spices like fennel seeds, mace (javitri), almonds, star anise, nutmeg, mint leaves, poppy seeds and others. The aroma of fennel spreads through the rice which invites you to taste it.