Among all the delectable cuisines of India, Biryani is in a class of its own. Variations on the simple rice, meat, vegetable, and spice dish are available all through the country in different variations. One theory suggests that it is the Mughals who introduced this dish to the Indian subcontinent in the 16th century.
Now, every state prepares this dish in its own style. In this blog post, we have provided a list of 8 most common types of Biryani that’re known for its mouth-watering taste and aroma.
Types of Biryani
Lucknowi, or Awadhi Biryani
Undeniably, this is the undisputed King of Biryanis. Created in Northern India by the Mughal Royals in Awadh around the 18th century, the Awadhi Biryani never fails to excite the taste buds of food lovers.
The rice is cooked separately in spices and marinated chicken is added later. Next, it’s cooked in a vessel over a low flame in dum pukht style for a few hours. Going forward, delicate whole spices like saffron and star anise are added. Know the most exciting part? You can try this dish at any Colorado Springs fine dining restaurant.
Biryani reached Hyderabad when Mughal Emperor Aurangzeb invaded Southern India in the late 1600s. The quintessential Hyderabadi biryani is made by cooking raw goat meat and rice cooked together until the meat flavors seep into the rice.
Next, fried onions, mint, and coriander leaves are added to enhance the flavor. Food enthusiasts believe that the strong spices and sourness are the reasons behind the popularity of Hyderabadi Biryani.
With the onset of the British rule, Nawab Wajid Ali Shah (ruler of Awadh) was deposed to Kolkata. Along with his entourage, he brought in the culture and traditions of Awadh. Biryani was one among them.
In Kolkata, the addition of deep-fried potatoes led to a new style. Nutmeg, cinnamon, mace, cloves, cardamom, and yogurt are used for marinating the meat. Rosewater and saffron are also added for enhancing the flavor.
This variation of Biryani belongs to the western Gujarat-Sindh region of India. Unarguably, it’s one of the spiciest varieties available in India. Soft mutton chunks form the base of the dish, along with yogurt, fried onions, potatoes, and tomatoes. If you’re fond of spicy dishes, you’d simply love Memoni Biryani!
Having its origins in the Malabar region, this Biryani tastes both sweet and spicy. It uses small-grain Khyma or Jeerakasala rice instead of Basmati, and a lot of ghee. Fish or prawn are often used instead of the chicken or mutton. Onion, ginger, garlic paste, lime juice, curd, coriander, and mint leaves are added along with local spices, to make it juicy and aromatic.
With its origins in the Tamil Nadu region of Southern India, Ambur Biryani is another spicy variant that is enjoyed by Biryani lovers across India. It’s cooked in dum style using coconut milk, curd, and mint leaves. Dried chili pastes and whole spices are also added for making it spicy. Speaking of taste, it closely resembles Lucknowi biryani.
This is yet another type that hails from Tamil Nadu. The main ingredients are jeera samba rice and cube-sized meat pieces. The most unique thing about this type of Biryani is that it uses curd and lemon for a tangy taste. Pepper leaves are sometimes also added to fire up the taste.
Having its origins in the coastal town of Bhatkal, Karnataka, the Bhatkali Biryani is an important part of the Navayathi cuisine. The meat is marinated in a green chili and onion masala mixture, along with which the rice is cooked. Once the Biryani is made, mashed onions, garlic, spices, chilies, and curry leaves are added to make it juicy and tangy.
So, here was our list of top 8 types of Biryani. Make sure to try each if you’re a food lover, and Biryani is one of your most preferred choices.