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 biryani, then this list, “Types of Biryanis in India” is just for you – 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!!
From the Kitchens of North
1. Lucknowi Biryani
Straight from the streets of Lucknow, Lucknowi biryani is comparatively milder on spices yet offers a distinguished and flavoursome taste. Also known as the ‘Awadhi biryani’ (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 “dum pukht”, where the meat and rice are half cooked separately and then cooked together again to give that essence of flavour and the perfection that’s just needed. Many claim that “Lucknowi or Awadhi Biryani” is the first appearance of biryani in India.
2. Mughalai Biryani
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.
3. Kashmiri Biryani
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.
4. Kampuri Biryani
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.
5,6,7. Sindhi, Bohri and Memoni Biryanis
These trio of biryanis were created by communities in Gujarat, India and Sindh, Pakistan.
Bohri Biryani is rich fragrant and has a characteristic sweet – sour flavour. It is very popular in Karachi and North India.
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 – 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.
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.
8. Kolkata Biryani
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.
Story behind potato addition to Kolkata biryani: 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.
