Everything you must Know about Irresistible Biryani’s

Being a Biryani lover I try many of its kind . There are several ways to make Biryani. Here are the India- Specific ones that every rice and biryani lover should know about. The masses love it and festivals are incomplete without it . The delicious biryani is favourite of all . India has a wide variety to choose from when it comes to this royal dish .

What is Biryani ?

Biryani is generally made with spices, rice, and meat.The word “biryani” is derived from the Persian language,  it originates from “birinj” means  rice & “biryan” or “beriyan” means to fry or roast.

Hyderabadi Biryani 
Origin – Andhra Pradesh
Hyderabadi Biryani is one to the most popular of South Indian dishes . This dish is of Mughlai Origin . It’s a challenge to make as it has unique way of spicing and layering up. The usage of saffron and coconut makes it stand out . This biryani is made in layers – the most challenging part in its creation . While other biryani are dominated by mutton and chicken gravy , here the saffron mixed rice takes away the show. It usually served along with brinjal gravy.
Ambur Biryani 
Origin – Tamil Nadu
The little town Ambur has innumerable biryani stalls that will catch your attention. There’s is option between chicken, mutton, beef and prawns . The highlight of this biryani is that the meat is soaked in curd before adding it to the rice , which imparts unique taste to the dish .The flavour of coriander and mint stands out. Served with onion raita and brinjal gravy.
Bhatkali Biryani
Origin – Coastal Kerela
Bhatkali Biryani is low on spice and well balanced flavour. This dish is originated from Nawab of Muslim Community of Bhatkal . Lot of onions, green chillies used in Bhatkali Biryani cooked in layered format . In Bhatkali Biryani meat pieces are cooked in curd which makes it less spicy.
Lucknowi Biryani 
Origin – Uttar Pradesh 
Being originated from Persian cooking style Lucknowi Biryani  is made with completely different cooking style known as Dum Pukht . In Dum Pukht method , the meat gravy and rice are partially cooked and then layered in the vessel. This vessel is then sealed by flour paste and let it cook further on low flame known as Dum. Lucknowi Biryani is light on the stomach as it is low on spices.
Kolkata Biryani 
Origin – West Bengal 
Kolkata Biryani has been inspired by the Nawabi cooking style of Lucknow. The Kolkata Biryani  has subtle flavours of spices combined with ghee , basmati rice and mutton . Use of potatoes and boiled eggs also introduce a different aroma & flavour to dish . Use of nutmeg along with saffron gives Kolkata Biryani its signature aroma.
Malabar Biryani 
Origin – Kerala 
This biryani found in Malabar areas like Kozhikode , Malappuram of Kerala. The unique variety of rice called khyma rice is used in this biryani Cooked with rich flavour of spices and generous use of raisins and cashewnuts. The rice and mutton gravy are cooked separately and mixed only at the time of serving .
Sindhi Biryani 
Origin – Pakistan 
Originated from Sindi cuisine of Pakistan. This is cooked with curd , generous use of spices and  chilles make this biryani spicy and zesty . Use of kewara or mitha ittr also differentiate it from others . Sindhi Biryani also use potatoes and prunes.
Bombay Biryani 
Origin – Maharashtra 
Bombay biryani is specially cooked with potatoes. Be it vegetarian or non vegetarian potatoes is must in Bombay biryani . Cooked with layered method where half  cooked basmati rice and cooked meat are place in layered and cooked by Dum Pukht style.

This post is for Day 27 of  Daily Chatter  BLOGCHATTER UBC

Dr Bushra

Gynaecologist by profession~~Food ,Health,lifestyle,Freelance Blogger~~social media influencer~~writer at heart~~Email for collaboration

12 thoughts on “Everything you must Know about Irresistible Biryani’s

  • October 27, 2016 at 5:41 pm

    Oh! I’m a die-hard Biriyani lover and I hail from Kerala. That said, I love all the different varieties of Biriyanis listed here along with Malabar Biriyani. Nice compilation!

    • October 27, 2016 at 7:14 pm

      thanks 🙂

  • October 27, 2016 at 6:57 pm

    I must be an adherent of the Persian versions. Because until right now, I never knew that biryani had meat in it!
    I will be sticking with my vegetarian stocked versions, but this was enlightening.

    • October 27, 2016 at 7:17 pm

      Yeah biryani is traditional & main dish not only of non veg menu but also muslim weddings is incomplete without it . my mom cooks yummy mince biryani 🙂

  • October 27, 2016 at 10:34 pm

    Wonderful and mouthwatering biriyani collections.
    Love Kolkata biriyani and HyderabadI one.
    Where’s your own recipe Bushra?Look forward to that one.

    • October 27, 2016 at 10:38 pm

      Coming soon 🙂

  • October 27, 2016 at 10:56 pm

    I love biryanis Bushra and thanks for this informative post. My favourite is hyderabadi chicken biryani:)

    • October 27, 2016 at 11:14 pm

      mine too found of hyderabadi biryani 🙂 thanks deeps for stopping by

  • October 28, 2016 at 7:30 am

    I am wondering how many varieties I will find when I visit next year.

    • October 29, 2016 at 8:54 pm

      yeah you must try these 🙂 Thanks for stopping by 🙂

  • January 11, 2017 at 4:31 pm

    This is one delicious post!
    Happy to share that except for the Sindh Biryani, i’ve had them all! Yum!!!:))

    • January 11, 2017 at 7:22 pm

      thanks 🙂


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