8 Varieties of Biryani available in India

Some would go to the extent of calling it ‘The pride of India’, others would remark upon the fact of how one dish could be made in so many different ways. People overseas are hung up on tasting it. This Indian delight, commonly referred to as The biryani has a variety of recipes on making it, each version with its very own ingredients ranging from different states of India. Not to be outdone, we came up with a list of Biryani each a favorite of a different corner of India.

1.   The Hyderabadi Biryani – This particular kind of Biryani with a dozen or more spices to its credit has to be the most popular, sought after Biryani ever! The Hyderabadi Biryani from Telegana state is made using extremely long rice and is particularly known for using saffron and desiccated coconut in its many layers, each conveying a different, delicious story. The durbars of the Mughal courts were once filled with its aromatic smells and so it carries with it a long history of legacy and lineage.

2.   Malabar Biryani – Probably the second one to make it to the list of the most popular Biryanis, The Malabari Biryani, made perfectly and adopted first in Kerala, has its very own list of unique spices and a special variety of rice known as Khyma rice. This Biryani also has seasoned cashew, dried grapes and sautéed onion to give it a lovely and distinct flavor. Just like the Hyderabadi Biryani, the Malabari Biryani is also made in layers except that it is made in a completely different manner. The rice is cooked separately from the mutton/chicken gravy and then the layers are stacked one on top of the other accompanied by anise seeds and rose water.

3.   Kolkata Biryani -  This Biryani from West Bengal which has its roots from the Nawabi style Biryani of Lucknow, was made and pilfered into the Biryani that it is served as today. Its unique taste stems from the fact that the spices used are combined with ghee, mutton and Basmati rice. Saffron and nutmeg also adds to its very distinct flavor.

4.   Lucknowi Biryani – The Lucknowi Biryani, from Uttar Pradesh is made in a completely different way, unlike any Biryani that we might have previously mentioned. This method is known as the Dum Pukht where the rice and meat are cooked only partially and is later layered in the Dum Pukht style. This Biryani is heavily inspired by Persian cooking and the recipe could have its roots derived from here. A perfect meal for any Nawab don’t you think?

5.   Bhatkali Biryani – Its roots can be traced to the Nawayath Muslim Community of Bhatkal (Coastal Karnataka). Although the Bhatkali Biryani does not have much of spices added to it, it does have large amounts of green chillies and onions. The curd that is added to the gravy might render it less spicy than most Biryanis but it is lovely on the palate nonetheless.

6.   Ambur Biryani – When in Tamil Nadu, go to the nearest food outlet and grab and Ambur Biryani! After all, local flavor is all the rage these days. Much like its name, this Biryani originates from the little town known as Ambur, situated in Tamil Nadu. The meat variety is numerous. One can have Ambur chicken, mutton, beef, and prawn Biryani. Makes you hungry just thinking of it, don’t it?

7.   Dindigul Biryani – Yet another delicacy of Tamil Nadu, the Dindigul Biryani is known for having small square chunks of mutton or chicken pieces instead of the ginormous ones we usually found in Biryanis. This variety tastes best with Jeera-Samba rice which renders it a very aromatic and delicious flavor.

8.   Bombay Biryani – We know you all were wondering why we haven’t mentioned this already. But there you go… The all famous Bombay Biryani from the origins of Bollywood, Maharashtra, with its potato packed delicacy with something for everyone is here to stay. This Biryani is available in both vegetarian and non-vegetarian forms. Fancy that. Herein, the Biryani is made using half cooked Basmati rice to go with the meat gravy which is then prepared in the famous Dum style.