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15 types of biryani you must not miss

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15 types of biryani you must not miss

Last updated on - Oct 13, 2016, 15:59 ISTShare fbshare twshare pinshareComments (0)

01/1615 types of biryani you must not miss

There are several ways to make biryani - each style loyal to its local gastronomic history. Here are the India specific ones that every rice or biryani lover should know about.

02/1615 types of biryani you must not miss

Kacchi Biryani
This Biryani has its origin in Bangladeshi cuisine. As the name suggests, it uses raw mutton to make the rice dish. The mutton is cooked along with the rice and spices.

03/1615 types of biryani you must not miss

Mutton Biryani
The classic Mutton Biryani is made with marinated mutton and is cooked with aromatic spices on slow cooker which does not allow the steam to escape. It has its origin in the Mughlai food and is among the richest dishes with deep cultural connotations. Mutton Biryani is usually served with raita and salad and is a favourite festival dish.

04/1615 types of biryani you must not miss

Hyderabadi Biryani
Hyderabadi biryani is one of the most popular dishes in south India. For many home cooks and chefs, this dish from Mughlai cuisine is quite a challenge to make, and each has his unique way of spicing it up. What makes it stand out is the usage of saffron and coconut. This biryani is cooked in layers - the most challenging part in its creation. While most other biryanis are always dominated by mutton and chicken gravy, here the saffron mixed-rice takes over.Serve it with brinjal gravy.

05/1615 types of biryani you must not miss

Dindigul Biryani
This one's a favourite in Chennai with many outlets dedicatedly serving just Dindigul biryani.The rice used in it is very different - jeera samba rice instead of Basmati, giving it an entirely new flavour. The biryani also uses cube-sized muttonchicken pieces instead of big chunks. Apart from the usual masala, a lot of pepper is used.

06/1615 types of biryani you must not miss

Lucknowi Biryani
Uttar Pradesh: Based on the Persian style of cooking, the Lucknowi biryani is made with the use of a completely different method known as dum pukht. As is the norm with most Persian formats, the meat and gravy are partially cooked and then layered in the dum pukht style. Served in a sealed handi, Lucknowi biryani is light on the stomach as it is low on spices.

07/1615 types of biryani you must not miss

Kolkata Biryani
West Bengal: Kolkata biryani has its roots in the Nawabi style biryani of Lucknow. The chefs from Awadhi kitchens brought the signature biryani recipe to Kolkata, which later got tweaked into the unique Kolkata biryani that we know today. The Kolkata biryani is unique, thanks to its subtle use of spices combined with ghee, Basmati rice and mutton. The addition of potatoes and boiled eggs also lends a different flavour to the d dish. Use of nutmeg along with saffron and kewra gives this biryani its signature aroma.

08/1615 types of biryani you must not miss

Malabar Biryani
Kerala: Malabar biryani, famous in Kozhikode, Thalassery and Malappuram areas of Kerala, is characterised by the unique variety of rice called khyma rice, the rich flavour of spices, and the generous usage of cashew nuts and raisins.

Chefs in Kerala add these ingredients generously while preparing the biryani. The key difference lies in the method of preparation. The rice is cooked separately from mutton gravy and mixed well only at the time of serving.

09/1615 types of biryani you must not miss

Bombay Biryani
Maharashtra: What makes Bombay biryani special is the use of potatoes in it.Be it vegetarian or non-vegetarian biryani, potato is a must. The preparation uses a layered method, where half-cooked basmati rice and cooked meat are put on dum-style.

10/1615 types of biryani you must not miss

Chicken Biryani
Chicken Biryani is that recipe of delight which, when cooked perfectly can turn into a dish par excellence. Loved by all food lovers across the world, Chicken Biryani is a classic chicken recipe with a rich historical past. One of the representative dishes of India that reminds of the culinary heritage of the regal era.

11/1615 types of biryani you must not miss

Sindhi Biryani
Pakistan: Sindhi biryani, which originated in Sind, Pakistan, is quite spicy and zesty.Sour curd, generous use of spices and chilli mark this form of biryani. Usage of kewra or mitha ittr is another differentiating factor. Sindhi biryani recipes also use potatoes and prunes.

12/1615 types of biryani you must not miss

Tahri Biryani
Tahri is a traditional rice dish prepared in North India. It has its origins in the Awadhi cuisine. It is a vegetable biryani which is said to have become popular during the Second World War when the prices of meat skyrocketed and potato became its substitute. It is a one pot dish which has loads of vegetables and this makes it super healthy.

13/1615 types of biryani you must not miss

Chettinad Chicken Biryani
This is a dish of the Chettinad region of Tamil nadu state in South India, known for its spiciest and one of the most aromatic cuisines. Says chef Himanshu Taneja, "The dish is hot and pungent with fresh ground masala, and topped with a boiled egg that's usually considered essential part of a meal. Chefs use a variety of sun-dried meats and salted vegetables. The meat includes fish, prawn, lobster, crab, chicken and lamb. Most people do not eat beef andpork."

14/1615 types of biryani you must not miss

Raan Biryani
A whole leg of slow-cooked lamb is served along with the fragrant biryani rice, in this style. The serving is large, usually enough for four people.