1.Mughlai Biryani
This perhaps is everyone’s favourite. The Mughlai biryani owes its origin to the kitchens of the Mughal Empire. According to food experts, the Persian Kings brought with them a secret recipe of cooking meat and rice in rich spices to create the authentic Mughlai Biryani.
2.Hyderabadi Biryani
This one is from the land of the Nizams – Hyderabad. Hyderabadi Biryani has a huge fan following. It’s spicy and rich in flavours. As history goes, it developed under the rule of Asaf Jah I, who had been appointed as the Governor of Deccan by the Mughal emperor Aurangzeb.
There are options of Hyderabadi biryani to choose from but the most common is Kachay Gosht ki Biryani where mutton is marinated and cooked along with the rice. Slow fire technique is used for the cooking where it is left on slow fire or dum for a fragrant and aromatic flavour.
- Lucknowi Biryani
From the Nizams we now move on to the land of Nawabs – Lucknow. The Nawabs liked their biryani to be a bit mild. Thus the Lucknowi biryani is less spicy as compared to the other variants of biryanis around.
- Kolkata Biryani
For those who love their potatoes and meat both, there is Kolkata Biryani. As history goes, the Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. This was a period when meat wasn’t readily available. This led to the cooks to add potatoes to the biryani and now that is the trend throughout Kolkata. When you order for biryani in Kolkata don’t be surprised to find equal amount of potatoes and meat in your biryani!
- Ambur Biryani
If you are under the impression that Tamilians do not have a palette for biryani than here is a little surprise for you. A Tamilian version of biryani that is simply delicious and extremely mouthwatering.
Called Ambur Biryani, this biryani owes its origin to a tiny city called Ambur in Tamil Nadu. You may find it amusing but Ambur has more biryani shops per km than any metropolitan city across the globe
- Bombay Biryani
Mumbaikars have their own version of Biryani and it can be relished at any local non veg restaurant. The best would be to go to some Chilia-muslim run restaurant. A bit oily and with a dash of sweetness, the Bombay Biryani is totally dhamakedar!
- Goan Fish Biryani
Goa is haven for sea food lovers and biryani fans need not be disappointed. Goa has a version of biryani made with fish (obviously!) that you are going to relish for life. Light yet with a bang of flavours, Goan fish biryani is not for the weak hearted.
- Thalassery Biryani
Prepared using Kaima/Jeerakasala rice instead of basmati rice, Thalassery Biryani is a specialty from Kerala. Originated in a small town called Thalassery in Kannur, this biryani is enticingly spicy!
- Sindhi Biryani
Sindhi Biryani is loaded with curd and that is what sets it apart from the other variants of biryani. Of the many different types of biryanis, this is the only one that uses yogurt in large amounts. A must try!
- Biryani Pilaf
This is a specialty from Bhopal. It is more on the lines of a pulav. But then the name puts all debates to rest – Its Biryani Pulav! Meat used in biryani pilaf is mainly mutton, but occasionally chicken is also used. It is a South Asian version of Mughal Biryani
- Malabar Biryani
Here the meat is deep fried and the amount of spice used is minimal. Malabar Biryani is mostly prepared on the coasts of Kerala.
- Bhatkali Biryani
Very similar to Bombay Biryani, Bhatkali Biryani is prepared using a lot of onions. It is very popular in the Konkan belt and the adjacent coasts of Karnataka. Since the meat and rice in the Bhatkali biryani are cooked in an onion gravy, it is very flavourful.
- Tahiri – Vegeterian Biryani
This one is especially for our vegetarian friends. Tahiri is an Awadhi dish popular in Uttar Pradesh. Many UP brahmins did not eat meat, thus they started preparing a vegetarian version of biryani called tahiri.