Biryani, the culinary platter of India, needs no introduction. If there is one dish that unites Indians, then without a doubt, its biryani. The aromatic long-grained basmati rice, the tenderly spice-infused meat or chicken, the charred potatoes, the caramelized onions, and a thick coat of dried fruits accompanied by a curry or mildly sour yoghurt can make anyone’s mouth water. Here’s a list of some delicious varieties of biryani across India.
1. Hyderabad Biryani
Hyderabadi dum biryani is the emperor of all biryanis. It is uniquely made in a slow cooking process where the meat and vegetables are marinated overnight and then cooked in a sealed earthen pot.
For Lucknowi biryani, both meat and rice are cooked separately and then layered in a handi with the addition of spices. It is slowly cooked for hours so that the flavours of all spices are absorbed.
3. Calcutta Biryani
Calcutti biryani has a mild sweet taste and delicate flavour. Potato, boiled eggs and juicy meat are marinated in yoghurt and light spices lending the biryani an appetizing aroma.
4. Bombay Biryani
Use of kewra water and dried plums along with spiced fried potatoes gives a unique taste to Bombay biryani. In Mumbai, biryani is more gravy-like unlike other parts of India.
5. Thalassery Biryani
A distinctive rice variety – Khyma is used to make Thalassery biryani which is popular in Kerala. Malabar spices, fennel seeds, meat and dry fruits are sautéed in ghee which is mixed with rice only at the time of serving.
6. Ambur Biryani
Coming from Tamil Nadu, Ambur biryani is made with seeraga samba rice with the addition of curd-marinated meat, whole spices and coconut milk. It is accompanied with brinjal curry and raita.
7. Bhatkali Biryani
Cooked in an onion and green chilli-based gravy, layered with rice and topped with mashed garlic, onions and curry leaves, Bhatkali biryani is cooked without the use of oil or ghee. It is popular in coastal Karnataka.
8. Memoni Biryani
Biryani in Kutch region of Gujarat is made with lamb, potato, fried onion, and curd. Memoni biryani is extremely spicy and does not involve the use of food colouring allowing the ingredients to manifest their natural colour.
9. Dindigul Biryani
Popular in Chennai, Dindigul biryani is made by mixing jeera samba rice with cube-sized meat pieces along with a lot of curd and lemon giving it a sour and tangy flavour.
10. Sindhi Biryani
Originated in Pakistan, Sindhi biryani derives its peculiar taste by addition of herbs like finely chopped chillies, coriander and mint, along with roasted nuts, plums, potatoes and spices.
11. Beary Biryani
Arising from North Karnataka region, Beary biryani is one of the less spicy biryanis. For its preparation, rice and local spices are flavoured with ghee and kept overnight for flavours to seep in.
12. Mughlai Biryani
Popularized by Nawabs, Mughlai biryani uses lots of green chilli, ghee, spiced meat chunks and deep-fried onions mixed with kewra scented rice which is served with almond paste.
13. Kachchi Biryani
Kachchi biryani is made by decking raw marinated chicken and uncooked rice in multiple layers which are then cooked at a low flame in a sealed handi.
14. Kalyani Biryani
Also known as ‘poor man’s’ biryani, Kalyani biryani is made from small chunks of buffalo meat cooked in a style similar to Hyderabadi biryani.
15. Kashmiri Biryani
Asafoetida, fennel powder, dry ginger and Kashmiri whole spices are the important ingredients of Kashmiri biryani giving it a pungent flavour and a mix of sweet and spicy taste.
The Special Ones:
From foodies to non-foodies, people swear by Biryani being their one true love. Delicate meat, aromatic rice and flavourful spices served as a steaming hot plate of biryani is every food lover’s ultimate binge eat.
An exquisite culinary experience of Sterling, the Jackfruit Biryani is a treat inside an actual Jackfruit!
See for yourself!
Set off to any of these regions in India to taste their characteristic and scrumptious biryani.