{"id":1115,"date":"2018-10-28T12:32:34","date_gmt":"2018-10-28T12:32:34","guid":{"rendered":"http:\/\/thebiryaniblogger.com\/?p=1115"},"modified":"2019-01-27T06:11:09","modified_gmt":"2019-01-27T06:11:09","slug":"20-types-of-amazing-biryanis-in-india-you-should-try-and-relish","status":"publish","type":"post","link":"https:\/\/thebiryaniblogger.com\/?p=1115","title":{"rendered":"20 types of Amazing Biryanis in India you should try and relish!"},"content":{"rendered":"Reading Time: <\/span> 7<\/span> minutes<\/span><\/span>
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An experience of India and the Cuisines our country offers is never complete without tasting the legendary biryanis of India. If you are gaga over\u00a0biryani, then this list, \u201cTypes of Biryanis in India<\/strong>\u201d is just for you \u2013 Hop on to a biryani trail from the North to South of India and explore these amazing varieties which are sure to leave your lip smacking for more!!<\/p>\n

From the Kitchens of North<\/div><\/h2>\n

1<\/span>Lucknowi Biryani<\/h2>\n

Straight from the streets of Lucknow, Lucknowi biryani is comparatively milder on spices yet offers a distinguished and flavoursome taste. Also known as the \u2018Awadhi biryani\u2019 (Awadh – The present day Lucknow and Home to Mughals who ruled for more than 300 years), the Lucknowi Biryani has its unique cooking style, known as \u201cdum pukht\u201d, where the meat and rice are half cooked separately and then cooked together again to give that essence of flavour and the perfection that\u2019s just needed. Many claim that \u201cLucknowi or Awadhi Biryani\u201d is the first appearance of biryani in India.<\/p>\n

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2<\/span>Mughalai Biryani<\/h2>\n

The Mughal Biryani fits the royal palate of dishes, as this was originated during the Mughal rule, who themselves are fond foodies and lavish eaters. Often Seasoned with nuts and raisins, one is all set for relishing the royalty with Mughalai biryani. In modern India, you will find the best Mughlai biryani in Delhi and neighbouring areas.<\/p>\n

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3<\/span>Kashmiri Biryani<\/h2>\n

Kashmiri biryani is more like a pulao, but it is cooked in the same style as other biryanis, for a long period of time, but with different spices. It is sweeter, with no garlic and not onion.<\/p>\n

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4<\/span>Kampuri Biryani<\/h2>\n

A lesser known version, Kampuri Biryani originates from the Muslim town of Assam. There is a lot of added vegetables like peas, carrots, potatoes, capsicums and beans with spices to the meat.<\/p>\n

5,6,7<\/span>Sindhi, Bohri and Memoni Biryanis<\/h2>\n

These trio of biryanis were created by communities in Gujarat, India and Sindh, Pakistan.<\/p>\n

Bohri Biryani is rich fragrant and has a characteristic sweet \u2013 sour flavour. It is very popular in Karachi and North India.<\/p>\n

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Sindhi Biryani is a dish that originated in Sindh province (now part of Pakistan), hence the name. What makes Sindhi biryani unique is the additions onto the dish which are quite different from many \u2013 It makes generous use of finely slit chillies (So be ready for more Spiciness), roasted nuts and fragrant spices. Another distinctive addition is aloo Bukhara(Plums). Sindhi biryani is layered with a lot of sour yoghurt and tomatoes to give a cool tangy and spicy mix.<\/p>\n

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Memoni biryani is similar to sindhi in many ways, except that it uses comparatively lesser tomatoes. It features lamb, tomatoes, potatoes, and prunes. An integral part of the cuisine of Memons of the Gujarat and Sindh region of India and Pakistan, Memoni biryani is known to be extremely spicy.<\/p>\n

8<\/span>Kolkata Biryani<\/h2>\n

Kolkata biryani has a sweet tinge to it and is lighter in spices, a characteristic of many Bengali dishes. Potato is the integral ingredient in this appetizing dish. Add to that, saffron, nutmeg and kewra, which lends a soothing aroma to the biryani. Another well-known biryani in north, the Dhakai Biryani is a closer version of Kolkata biryani with a lot of potatoes-incorporation.<\/p>\n

Story behind potato addition to Kolkata biryani:<\/strong>\u00a0 The Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. In days of exile the meat was scarce, so the Nawabs cooks added potatoes to the biryani. That is why, the present day, Kolkata biryani contains potatoes along with meat.<\/p>\n

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From the Kitchens of Mid India,<\/div><\/h2>\n

9<\/span>Bombay Biryani<\/h2>\n

Bombay Biryani is adapted from the Irani biryanis that is eaten with a meat gravy. It is typically sweeter – The addition of kewra water, dried plums make the flavour unique, tangy and aromatic. Similar to Kolkata Biryani, Bombay Biryani also has addition of potatoes at times and is milder.<\/p>\n

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10<\/span>Goan Fish Biryani<\/h2>\n

Goa is a sea-food lover\u2019s destiny \u2013 If you are a biryani fan, Grabbing a Goan Fish biryani is a must to relish your Goan trip with coolness(& spiciness).<\/p>\n

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From the Kitchens of South India,<\/div><\/h2>\n

11<\/span>Hyderabadi Biryani<\/h2>\n

The Hyderabadi Dum Biryani is one of most aromatic biryanis of India. With saffron flavored rice, golden fried onions, cooked whole spices, tender chunks of meat and mint leaves, it offers a wholesome taste. This world-famous biryani came into being during the Nizam rule of Hyderabad. During those times, it was reported they tried and created almost 50 versions with different meat combinations.<\/p>\n

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12<\/span>Kalyani Biryani<\/h2>\n

The\u00a0Kalyani Biryani\u00a0is an equally tasty variant of the Hyderabadi Biryani (Also known as poor man\u2019s Hyderabadi Biryani), which is milder on spices and is usually made with beef.<\/p>\n

Besides hyderabadi and Kalyani, there are different variations of Andhra Biryani found in Guntur and other parts of state \u2013 Significantly many varieties are found in Bangalore as well.<\/p>\n

13<\/span>Beary Biryani<\/h2>\n

Mangalorean Muslim style biryani, as it is often called (Concentrated mostly in the coastal region of Dakshina Kannada), it is simple in preparation – light and less spicy, flavoured with ghee.<\/p>\n

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14<\/span>Bhatkali Biryani<\/h2>\n

Another Coastal Karnataka\u2019s savoured biryani recipe \u2013 there is a fiery taste of red chillies and sweeter taste of flesh and onions mix. This dish has a distinct color, taste and flavour. Rice, meat and spices are cooked separately in three different vessels and are mixed together just before serving. They use less to no oil or ghee in preparation (A Calorie \u2013 Conscious Biryani ! \u2013 May be :))<\/p>\n

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15<\/span>Tehari Biryani<\/h2>\n

Tehari biryani is cooked without meat and is popular in Mysore. The history goes like Tipu Sultan hired vegetarian Hindus as his book keepers who popularised this dish which has a lot of vegetables added especially carrots, cauliflowers and potatoes.<\/p>\n

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16,17,18<\/span>Chettinad, Ambur, and Dindigul Biryani<\/h2>\n

A trifecta of biryani from the kitchens of Tamil Nadu. These are often prepared with seeraga samba, a starchy short-grained rice grown in the state \u2013 in contrast with the basmati rice variant which is mostly used in the other states.<\/p>\n

Chettinad Biryani \u2013 The Chettinad Kitchens (250 Miles south of Chennai City) have perfected the food dishes for years. Biryani is one of the wholesome meal from these kitchens. Made with jeeraga samba rice, Chettinad biryani is fiery and aromatic with spices and meat, headed with black peppers, star anise and cinnamon. Best Tasted with Chettinad chicken and Mutton gravy alongside.<\/p>\n

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Ambur Biryani \u2013 Ambur Biryani is a must on your bucket list if you visit Tamilnadu. Originated from the arcots of Nawab kitchens, Ambur biryani has a typical South Indian\u00a0twist in its\u00a0preparation. This unique dish is prepared in dried chilli paste and whole spices. Brinjal\u00a0masala\u00a0<\/em>is the perfect side-dish for this mouthwatering\u00a0biryani.\u00a0The meat is soaked in curd and flavoured with coriander and mint, and then added to the cooked Seeraga samba rice, along with other spices \u2013 The whole process makes the meat chunkier and tender.<\/p>\n

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Dindugul Biryani – Another South Indian\u2019s Biryani Delight is the Dindigul biryani – also called thalapakatti biryani. It is strong and tangy in flavour. A lot of pepper is used to give it a full-on zesty flavour on the Jeeraga samba rice.<\/p>\n

19<\/span>Rawther Biryani<\/h2>\n

Rawther biryani is another type of biriyani style popular in regions around\u00a0palakkad&\u00a0Coimbatore This was most commonly prepared by\u00a0rawther family\u00a0in Kerala and Tamil Nadu. Mutton is the popular meat variant in this biryani.<\/p>\n

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20<\/span>Thalassery Biryani<\/h2>\n

Also called the\u00a0Kozhikode\u00a0<\/i>biryani, it uses a different variety of thinner, fragrant variety of rice called the Khyma. Comparatively sweeter taste, Thalassery biryani uses less chilli powder \u2013 includes subtle Malabar spices and is cooked in a pukki style \u2013 where the components are cooked separately and then assembled. Besides the mutton and chicken variety, Thalassery also uses the local favourite seafood \u2013 prawns, fish and shrimps – and is seasoned with coconut, curry leaves and generous use of nuts and dried fruits.<\/p>\n

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Hope these 20 types of biryanis of India joins your next travel and food hunt to explore your favourite dish of all time \u2013 THE BIRYANI. I am sure with such a unique and diversified culture like India, there has to be many more versions of this delectable dish which has not been included in the list\/unexplored. Please feel free to comment and add on such legendary biryanis of India which embodies our culture to make it spicy, flavourful and exciting. Stay tuned to find the best places to grab the mouth-watering biryanis of India.<\/p><\/blockquote>\n

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Reading Time: <\/span> 7<\/span> minutes<\/span><\/span>An experience of India and the Cuisines our country offers is never complete without tasting the legendary biryanis of India. If you are gaga over\u00a0biryani, then this list, \u201cTypes of Biryanis in India\u201d is just for you \u2013 Hop on to a biryani trail from the North to South of India and explore these amazing…<\/p>\n","protected":false},"author":1,"featured_media":1116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45],"tags":[73,81,77,69,70,78,72,71,76,82,75,80,74,79],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/posts\/1115"}],"collection":[{"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1115"}],"version-history":[{"count":2,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/posts\/1115\/revisions"}],"predecessor-version":[{"id":1460,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/posts\/1115\/revisions\/1460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=\/wp\/v2\/media\/1116"}],"wp:attachment":[{"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebiryaniblogger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}