Biryani needs no introduction! Just the name is enough to get us salivating as we crave for mouthfuls of this delicacy. It’s aromatic, it’s heavenly and one of the most loved delicacies not only in India but also across the globe.
Although it is believed that the first of the different types of biryani was discovered from the Mughal kitchens, the dish has absorbed the local flavours from different regions and has been improvised upon in many ways. That is why we have so many different types of biryanis today that are quite popular. So here’s presenting before all the biryani lovers, the top 10 different types of biryanis that are a must try:
1. Lucknowi biryani:
Also known as Awadhi biryani, Lucknowi biryani originated from the Mughal cuisine and is very much popular in Lucknow and Delhi. This type of biryani is made using a different method known as ‘dum pukht’. The meat and gravy is partially cooked and then layered in the ‘dum pukht’ style. Of the different types of Awadhi biryani possible, the most famous ones are- Lucknowi mutton biryani, Lucknowi Murgh biryani and dum gosht Lucknowi biryani.
2. Hyderabadi biryani:
It is one of the most popular dishes in India. This dish is quite a challenge to make. The usage of saffron is what makes it unique. This dish from the Mughlai cuisine is cooked in layers – the most challenging part in its creation. Unlike other biryanis, the rice is not dominated by the flavour of mutton or chicken but the saffron. It is served with yogurt and onions.
3. Bombay biryani:
This mouth watering dish is a perfect combination of flavouring spices. What makes it different is the use of potatoes, be it vegetarian or non-vegetarian biryani. The main ingredients are meat, rice, salt, onions, ginger and garlic paste, yogurt and all Indian spices.
4. Calcutta biryani:
The Calcutta biryani is unique. It has its roots in the Nawabi style biryani of Lucknow. The chefs from the Awadhi kitchens brought the signature biryani recipe to Calcutta, which later got tweaked into the unique Calcutta biryani of today. Apart from the subtle use of spices combined with ghee, basmati rice and mutton, the addition of potatoes and boiled eggs lend a different flavour to the dish. This unique biryani style is cooked with much lighter spices, yet, it has a rich taste and flavour.
5. Bhatkali biryani:
This particular style originated from the Nawayath Muslim community of Bhatkal, in coastal Karnataka. They use a lot of onions and green chilies in their style of cooking and cook the mutton and chicken pieces in curd. Although low on spices, the Bhatkal biryani has the right amount of flavour.
6. Sindhi biryani:
Named after its place of origin, the Gujarat-Sindhu province, now a part of Pakistan, the Sindhi biryani is quite spicy and zesty. Sour curd, generous use of spices, onions, potatoes, chilies along with the usage of kewra or mitha ittr mark this form of biryani. Sindhi biryani is served with salad and raita.
7. Kachhi biryani:
Kachhi biryani is perhaps the most pleasant and authentic Dhakai biryani. The term ‘kachhi’ means raw, referring to the ingredients being cooked raw, in layers, instead of separately adding cooked meat and rice, as in the case of some other biryani styles. Layers of meat, rice and potatoes are infused with delicious blends of aromatic spices to prepare the kachhi biryani. Whether it is a tender piece of mutton, potato or the rice itself, each spoonful is a divine delight.