6 Most Popular Types of Biryani in India
Eid and Biryani are inseparable for most Indians. Biryani in India is often a festive and exotic delicacy; available in luxurious fine dining restaurants. At the same time, it is a regular street-side affair as well. We have infinite types of Biryani in India; the twist of cultural overlap and local influences over the original styles. The city of Hyderabad is said to be the Biryani Capital of India. The place alone hosts 40-50 types of Biryani in India.
Some believe that Biryani originated in Persia and was brought to India by the Mughals. Birinj in Persian means rice and Birian means rice which is fried. However, the most popular belief is that Biryani was introduced in Northern India by the Mughals; mainly for the nourishment of their soldiers. It was a simple one-pot dish rich in protein. Later on, it moved into the kitchens of the Nawabs with complex methods of cooking using exotic spices and ingredients. Slowly the notable Muslim centres developed a liking for Biryani. Southern India was introduced to this dish by the Arabs.
Let's quickly look into 6 most popular types of Biryani in India:
Hyderabadi Biryani
From the Nizam's ostentatious kitchen to the common man's basic chullah; one food item is customary in Hyderabad. It is Biryani. The types of Biryani and ingredients used may differ; but Hyderabadi Biryani in a broader sense has an ambrosial image in the world. Well, why not? Premium Basmati rice, generous use of ghee, cardamoms, meat, saffron, mint, onion barista and dried fruits, slow-cooked on dough sealed earthen pot on charcoal flame make the Hyderabadi Biryani stand out.
Lucknowi Biryani
Lucknowi or Awadhi Biryani tops the chart of types of Biryani in India. It is famous for the aroma of the spices used. Long grained Awra rice is used for cooking it. This is because the rice, unlike Basmati, doesn't have its own flavour. So the aroma of kewra, rose water, nutmeg, saffron, star anise, cardamom and cinnamon, stand out. The rice and meat are cooked separately. Then they are layered in a deep button handi (vessel) with its lead sealed by dough. It is then slow-cooked. This method is called the ‘Dum Pukt' style.
Calcutta/ kolkata Biryani
I am from the city of Joy, Calcutta. I realise how Biryani symbolises emotions. Calcutta Biryani has a history attached to it. Awadh's last Nawab, Wajid Ali Shah's kingdom was annexed by the East India Company. He was exiled to Metiabruz, Calcutta, in 1856. The Nawab was granted a pension by the Company. With that, he brought along his chefs with him. His love for Biryani cannot be expressed in words. However, due to the lack of such financial affluence, there was a shortage of meat and exotic spices. His chefs made an extension of the Awadhi Biryani with the use of eggs and potatoes. This is how Calcutta Biryani is distinguished. Yellowish rice, yoghurt-based juicy meat, soft succulent boiled egg and perfectly golden fried potato; with a tinge of sweetness and sparingly used spices, make the Calcutta Biryani.
Thalassery Biryani
This sweet and spicy Biryani of the Malabar region of Kerala is unique in its own way. Unlike North Indian Biryani, long-grained rice is not used for these types of Biryani. Instead, short-grained Khyma or Jeerakasala rice is used. Malabar spices, fried onions, fennel seeds, raisins and sautéed cashews are prepared together. The rice is prepared separately. They are mixed just before serving.
Bombay Biryani
Bombay Biryani is one of the most flavourful types of Biryani. It is highly influenced by the Sindhi Biryani which has its roots in Sindh in Pakistan. It is spicy, tangy, sweet and aromatic; lots of kewra, dried plums and prunes and spiced potatoes and meat are used for cooking.
Tehari Biryani
This is the official Veg Biryani. It originated from the Mughals. It is Awadhi Biryani cooked with rice and carrots, cauliflower and other vegetables in the Dum Pukt style, as a replacement for meat. The idea of vegetable Biryani developed for feeding the Hindu book keeps at the Mughal Court.
There are broadly two styles of cooking Biryani: Kachchi and Pakki. Kachchi style is where the marinated meat and rice are cooked together with the spices. Pakki style is where rice and meat are cooked separately and then layered. Types of Biryani vary due to different ingredients, cooking time and cooking methods. Various kinds of meat, fish and even shrimps are used. However, chicken Biryani remains the most ordered dish of Biryani in India.
Biryani has India's heart.
Author
Dipannita
A versatile writer and travel freak, discovering the world in her own casual way. Loves to immerse into the core of Mother Nature and extract her inherent beauty.
That all looks so good. I have never heard of Biryani until today, but now I know I need it in my life. Yum.
There are many kinds of Biryani but Kachchi and Pakki are the most popular. Anyone who takes it one time he/she can not forget it test. So, anyone can Kachchi and Pakki biryani online order.
I love Biryani. We’ve had it at Indian restaurants, and it’s one of my favorite things to order.
I never knew there were so many ways to prepare and serve Biriyani! Always great to learn more things like this.
I don’t think I have ever had any of these versions. I will have to try one next time we go to an Indian restaurant. They look delicious!
These dishes look amazing! I wish I could travel there, but for now will have to settle for second best at my local Indian restaurant.
Looks so delicious! I would LOVE to give them all a try.
I have to admit that I’ve never tried Indian food! Everything looks amazing that you posted and now I want to try it!
Alright. who is not tempted now? we made our own style biriyani for Eid 🙂
I honestly love Biryani! At least the ones that I have tried here in the Philippines. I am most intrigued with the Lucknowi Biryani in this list. Would love to try authentic Indian food in India someday.
Wow! There’s so many kinds of Biryani! I only tried the first one. I love mutton ones too!
Those dishes really look tasty. That is my kind of food.
Please taste once, you will like them
I’m excited to learn all about Biryani and all the versions there are! I’ve never tried it but I really want to try making it at home soon!
You can try at home, its easy
I love biryani! It’s always my favourite type dish to get from our local.
My favourite too
I love bombay biryani so much.Thanks for sharing with us. because i haven’t tired other types.
Me too love Biryani
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I truly like reading this blog since it taught me how well-known the dish Biryani is throughout all of these Indian states. Aluminum Biryani Handi is very famous for cooking in Hyderabad.
I truly like reading this blog since it taught me how well-known the dish Biryani is throughout all of these Indian states. Aluminum Biryani Handi is famous for cooking in Hyderabad.
Biryani is loved all over India and it is the best and most favorite dish of every Indian.And the best part is the it cooked in Biryani Pot . Thank you for sharing all the knowledge about Biryani and hope to learn more things about other Shahi Dishe’s.
This is good quality blog with qualitative content. Thank you very much to provide such good information about all the biryani’s. I didn’t knew that biryani’s would get in KILO’s, now i got to know that people demands are increasing to purchase biryani in Kilo grams.
I would like to share some information about biryani in our state which is Hyderabad. Hyderabad also has the best biryani in India, It has all the ingredients and flavors added, i suggest everyone to try Hyderabadi Biryani.
Many kinds of non-veg food but Biryani is the most of them. I think there is no one like this biryani. Now anyone can easily Online Biryani Order.