Biryani is one of the most beloved and popular dishes in India, with a rich and diverse history that spans centuries and regions. This fragrant and flavorful rice dish is enjoyed by people from all walks of life and is a testament to the creativity and diversity of Indian cuisine. But did you know that there are many different types of biryanis, each with its own unique ingredients, flavours, and cooking methods? In this article, we will take a closer look at the different types of biryanis in India, from the rich and spicy Hyderabadi biryani to the delicate and aromatic Lucknowi biryani and everything in between. We will explore the unique ingredients and spices used in each style and discuss the different cooking techniques that make each type of biryani so special. So, whether you are a biryani aficionado or a curious foodie looking to explore the rich and varied world of Indian cuisine, join us on a journey through the many types of biryanis in India.
Awadhi Biryani:
The Awadhi biryani originated in the Awadh region of Uttar Pradesh and is characterized by its robust and spicy flavour. The meat, usually chicken or mutton, is marinated in yoghurt and a blend of spices that includes cinnamon, cardamom, cloves, and bay leaves. The biryani is then layered with basmati rice that is infused with saffron and garnished with fried onions, cashews, and raisins. The result is a rich, flavourful biryani that is sure to satisfy your cravings.
Lucknowi Biryani
The Lucknowi biryani is a more delicate version of the Awadhi biryani and is known for its subtle flavours and fragrances. The meat, usually chicken or lamb, is cooked in a mixture of spices that includes bay leaves, cinnamon, cardamom, and cloves, and then layered with long-grained basmati rice. The delicate aroma and flavour come from the saffron and rosewater infusions in the biryani.
Kolkata Biryani
Kashmiri Biryani
The Kashmiri biryani is a sweet and aromatic dish that is a hallmark of the cuisine of the Kashmir Valley. The biryani is made with basmati rice and meat, usually lamb or chicken, that is cooked with a blend of spices that includes fennel, ginger, and cardamom. The dish is then layered with dried fruits, nuts, and saffron-infused milk, which makes it a rich and flavourful biryani distinct from the other varieties.
Hyderabadi Biryani
Hyderabadi biryani is a famous dish from the state of Telangana, characterised by its rich and aromatic flavour. The meat, usually chicken or lamb, is marinated in yoghurt and a blend of spices that includes cinnamon, cardamom, cloves, and bay leaves. The biryani is then layered with basmati rice that is infused with saffron and garnished with fried onions, cashews, and raisins. The dish is slowly cooked in a sealed pot called a "handi," which infuses the flavours into the rice and meat.
Ambur Biryani
Ambur biryani is a popular one-pot dish from the town of Ambur in Tamil Nadu. The biryani is made with short-grain rice and tender mutton that is cooked with a unique blend of spices. It is then garnished with caramelised onions, mint leaves, and lemon wedges, giving it a tangy and spicy flavour. The unique taste of Ambur biryani comes from the use of a special variety of rice called "Seeraga Samba," which gives the biryani a distinct aroma and texture.
Chettinad Biryani
Chettinad biryani is a spicy and tangy dish from the Chettinad region of Tamil Nadu. The biryani is made with short-grain rice and chicken that is cooked with a blend of spices that includes star anise, black stone flower, and cinnamon, which gives it a distinct aroma. The dish is garnished with fried onions and curry leaves, which impart a distinct flavour.
Thalassery Biryani
Thalassery biryani is a specialty of the Malabar region in Kerala. The biryani is made with fragrant Jeera Kasala rice and chicken that is cooked with a blend of spices that includes fennel, cardamom, and cinnamon. The dish is garnished with fried onions known as 'bista', cashews, and raisins, giving it a sweet and nutty flavor. Thalassery biryani is typically served with chammandi (a biryani chutney made of coconut), raita, pickle, or a spicy tomato-based gravy.
Dindigul Biryani
Dindigul biryani is a spicy and flavorful dish from the town of Dindigul in Tamil Nadu. The biryani is made with long-grain rice and tender mutton that is cooked with a blend of spices that includes star anise, cumin, and coriander. The dish is garnished with fried onions, mint leaves, and lemon wedges, giving it a tangy and spicy flavour.
Bohri Biryani
Bohri biryani is a speciality of the Bohra Muslim community in Gujarat. Biryani is made with fragrant basmati rice that is cooked with tender mutton or chicken that has been marinated in a blend of spices, including cumin, coriander, and ginger. The dish is garnished with fried onions, cashews, and raisins, giving it a sweet and nutty flavour. What makes Bohri biryani unique is the use of "khara masala," a blend of spices that includes cinnamon, bay leaves, and black cardamom.
Biryani is a dish that holds a special place in the hearts and palates of Indians. Each region of India has its own unique take on this beloved dish, resulting in a wide variety of biryanis that cater to different tastes and preferences. From the aromatic and spicy biryanis of the North to the flavourful and tangy biryanis of the South and the rich and diverse biryanis of the West, the culinary landscape of India is enriched by the myriad of biryanis that it offers. So, the next time you want to treat your taste buds to a burst of flavour and aroma, try one of the many types of biryanis that India has to offer.