There are 10 different types of amazing Biryanis in India that you should try and enjoy.
1. Lucknowi Biryani
Lucknowi biryani, which comes straight from the streets of Lucknow, is milder on spices than other biryanis but still has a distinct and flavorful flavour. The Lucknowi Biryani, also known as the ‘Awadhi biryani’ (Awadh – present-day Lucknow and home to Mughals who ruled for over 300 years), has a unique cooking style known as “dumpukht,” in which the meat and rice are half cooked separately and then cooked together again to give that essence of flavour and perfection that’s just needed. Many people believe that “Lucknowi or Awadhi Biryani” was the first biryani served in India. They used different Biryani masala in the making of Awadhi Biryani
2. Biryani Mughalai
The Mughal Biryani is a dish that fits the royal palate because it was created during the Mughal era, when the rulers were avid foodies and lavish eaters. Often Mughalai biryani, seasoned with nuts and raisins, is ready to be devoured by royalty. The best Mughlai biryani can be found in Delhi and the surrounding areas in modern India.
3. Biryani Kashmiri
Kashmiri biryani is similar to pulao, but it’s cooked in the same way as other biryanis, for a long time and with different spices. It’s sweeter because there’s no garlic or onion in it.
4. Biryani Kampuri
Kampuri Biryani, a lesser-known variant, comes from the Muslim town of Assam. There’s a lot of extra vegetables.
5. Biryanis Sindhi, Bohri, and Memoni
Communities in Gujarat, India, and Sindh, Pakistan created this trio of biryanis.
The flavour of Bohri Biryani is rich and fragrant, with a distinct sweet-sour flavour. In Karachi and North India, it is extremely popular.
6. Biryani from Kolkata
Kolkata biryani has a sweet undertone and uses fewer spices than many other Bengali dishes. The potato is a key component in this delectable dish. Saffron, nutmeg, and kewra, for example, give the biryani a soothing aroma. The Dhakai Biryani, another well-known biryani in the north, is a closer version of Kolkata biryani with a lot of potatoes.
The storey behind the addition of potatoes to Kolkata biryani is as follows: Following the 1857 Sepoy Mutiny, the Nawabs of Lucknow were exiled to Kolkata. Because meat was scarce during the exile, the Nawabs’ cooks added potatoes to the biryani. As a result, modern Kolkata biryani includes potatoes in addition to meat.
7. Biryani from Bombay
The Bombay Biryani is based on Irani biryanis, which are served with a meat gravy. It’s usually sweeter – the addition of kewra water and dried plums gives it a distinct, tangy, and aromatic flavour. Bombay Biryani is similar to Kolkata Biryani in that it includes potatoes at times and is milder.
8. Biryani de Pescado de Pescado de Pescad
Goa is a sea-food lover’s paradise – if you like biryani, a Goan Fish biryani is a must to enjoy your Goan vacation in style (& spiciness).
9. Biryani from Hyderabad
The Hyderabadi Dum Biryani is one of India’s most fragrant biryanis. It has a wholesome flavour with saffron-flavored rice, golden fried onions, cooked whole spices, tender chunks of meat, and mint leaves. During the Nizam rule of Hyderabad, this world-famous biryani was created. They have used special Biryani masala in the making of Hyderabad Biryani During that time, it was reported that they experimented with nearly 50 different meat combinations.
10. Biryani Kalyani
The Kalyani Biryani (also known as poor man’s Hyderabadi Biryani) is a delicious variant of the Hyderabadi Biryani (also known as poor man’s Hyderabadi Biryani), which has fewer spices and is usually made with beef.
Apart from Hyderabadi and Kalyani, different variations of Andhra Biryani can be found in Guntur and other parts of the state, with a significant number of varieties also found in Bangalore. You can also buy biryani masala powder online for a great taste.