Biryani is a healthy meal and full of aromatic flavour’s that one shouldn’t miss while in India. This means that every place in the country has its own version and a unique variant of this classic meal. Some may be spicy, others less, but it is worth a try. Here are 7 types of Biryani that you should try.
Types of Biryani In India
It is believed that it comes from the Nizam kitchen of Hyderabad, there are two types of Hyderabadi Biryani: Pakki (cooked) and Kacchi (raw). Pakki Hyderabadi Biryani consists of cooking basic rice and meat separately and putting them together. While the Hyderabadi Biryani kacchi is made from raw marinated meat (chicken or lamb) placed between layers of Basmati rice stuffed with saffron, onion and nuts, both are slowly cooked in a baked clay pot over the coal, which results in a rich, aromatic and strong biryani.
If you are going to eat with a local, you will most likely have one of the variants of Hyderabadi biryani.
Also known as “Awadhi biryani”, Lucknowi Biryani stands out for its cooking style known as dum pukht. The meat (or chicken) filled with spices is partially cooked separately from rice flavored with saffron, star anise and cinnamon. Both meat and rice are layered in a handi (deep-bottomed bowl) and cooked for several hours until the flavors penetrate deep. The end result is a soft Lucknowi biryani with a delicate taste.
Kolkata Biryani comes from Kolkata, although it has roots that date back to the Biryani Awadhi style of Lucknow. It is characterized by a delicate flavor with a touch of sweetness and a soft use of spices. It is cooked with light yellow rice, which is combined with yogurt meat, hard boiled eggs and potatoes. Add to that saffron, nutmeg and kewra, which give biryani a soothing aroma.
Sweet and spicy biryani comes from the Malabar region, specifically from Kerala. Biryani variations in this area are as abundant and diverse as cultures and ethnic groups. For example, Thalassery Biryani uses the native Khyma or Jeerakasala variety instead of basmati rice. Other ingredients used in this biryani include Malabar spices, meat or chicken, fried onions, fennel seeds, roasted cashews and raisins. The khyma is cooked separately from the meat and mixed only at the time of administration.
It is worth a trip to Bombay Biryani to Mumbai. It consists of chicken (lamb or vegetables), fried and spicy potatoes, kewra water (gratin pine) and prunes, which makes the flavor distinctively sweet, spicy and aromatic.
Sindhi Biryani is a food that comes from Sindh province (now part of Pakistan), hence the name. This biryani is made from the generous use of chopped chili peppers, toasted spices, mint and coriander leaves, onions, nuts, dried fruit and sour yogurt, making the taste spicy and aromatic. To this biryani plums and potatoes are added to a good extent.
Ambur Biryani itself is an unacceptable travel experience when visiting Tamil Nadu. Like other variations of biryani, this meat has meat (chicken or lamb), but what distinguishes it is the way it is made. The meat is soaked in curd and seasoned with coriander and mint and then added to the cooked Seeraga samba rice along with other spices. Ennai Kathirikai, enjoy it with a curry brinjal, is a pleasure for all lovers of biryani.
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