How Many Types of Biriyani Have You Had?

How Many Types of Biriyani Have You Had?

  • 06 Apr 2016
  • FWD Admin
  • Features

A spoon full of a cluster of rice, some spices and meat would be scrumptious, especially paired with some lip smacking pickles, popping poppadoms and spunky raita. Our favorite Biriyani has many avatars according to, woven with stories from years ago.

1. Lucknowi Biryani

Also known as the Awadhi Biryani. It is called the Pukki style of cooking this Biryani. The meat and all other ingredients are half cooked and rice is separately prepared. There is an element of saffron added to the rice when kept for dum. Dum means sealing with dough steaming over coals.


2. Hyderabadi Biriyani

The make is inherited from its original, from Iran. It is called ‘Kachche Gosht Ki Biryani’ because it is prepared all raw. The raw rice, meat, spices, and everything is put into an earthen ware and tossed together. It is garnished with dry fruits and fried onions towards the end.


3. Tahiri

This dish originated due to the Hindu Accounts Mughal Officer’s craving for Biryani. Biryani is traditionally a meat dish. The meat was replaced with potatoes. Tehri or Tahri is still a street dish in Kashmir.


4. Ambur

This is differently prepared from regular biriyanis. The mutton and the spices are lightened with curd which gives a different flavor. They serve biryani with a curd salad and brinjal curry adds to the flavor when served.


5. Bombay Biriyani

The specialty of Bombay biryani is the involvement of potatoes, no matter veg or non-veg. The Maharashtrian make is put for dum in a layered method. While kept the rice and the gravy is half cooked.


6. Dindigul Biriyani

Dindigul is a small town in Tamil Nadu from where the dish originated.The rice is the highlight and the more flavors the rice give out, the more perfectly it is made. Kannivada goat meat is used in the dish which is very soft . The natives are very fond of this dish in Tamil Nadu.


7. Bhatkali Biryani

The extinct dish originated from Bhatkal, a small town near Mangalore.The specialty of the dish is that the rice and the chicken are cooked separately. The rice and the chicken are mixed just a few minutes before serving. Finally, curry leaves and fried onions are used for garnishing the dish.

8. Beary Biriyani

The Muslim community of a Coastal Town in South Karanataka owns this lovely dish. It is a cluster of Chicken, Prawns, Beef and Mutton. It is the Mildest of the types of Biryanis. The dominating flavor of the dish is the ghee in the rice.

9.Kampuri Biriyani

As the name infers, this dish is from the town of Kampur in Assam. The meat is cooked along with carrots, beans, potatoes, bell peppers and peas flavored with nutmeg and cardamom powder. The rice is later mixed along with the colorful meat mixture.

10. Memoni Biriyani

The Gujarati dish is a cousin of the Sindhi Biryani made in the Sindh province of Pakistan. There are a lot of Gujarati traders like the Bohris, the Memons, etc, who have their own style of making it. They either add meat or chicken with the rice. The color of the rice is totally from the spices and not by adding saffron to it.


11. Kalyani Biriyani

‘The poor man’s Hyderabadi Biryani’ is what it is called. It originated from Bidar region of Karnataka. This make was introduced to the people by the royal chef of the Kalyani Nawabs of the Bidar region at his hotel. Buffalo meat is flavored with cumin seeds and tomatoes. It is a similar make of the Hyderabadi biriyani.


12. Malabar Biriyani

The Malabar has two of its kind in Kerala. One of them is known as Thalassery biriyani and the other as Mappila Biriyani.  The Thalassery biriyani is a make from Thalassery town in Kannur. They use Jerakasala rice which is small in size. They garnish with raisins and cashews. The Mappila biryani is originated from Calicut district of Kerala. They use the Khyma rice to cook the dish. The Calicut make is very spicy and perfectly flavored.


13. Kolkata Biriyani

The royal cooks of Nawab Wajid Ali Shah was in search of a substitute for meat in Biriyani. Later he substituted with potatoes and egg. This make is nothing without the two which flavors the dish in a very different way.

Words by: Sharanya Nandakishore
The thoughts and opinions expressed here are those of the author, and do not necessarily reflect those of









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