9 types of Indian biryanis every lover of this classic dish simply must try

Guess what, French dictionary Le Petit Larousse is including the word ‘Biryani’ in its 2016 edition. Biryani may be one word, but it comes in various delicious avatars and is a true reflection of the diversity that is India. Here are the regional classics you’ve simply got to try if you are a true biryani lover:

1. Lucknowi biryani

The origins of the biryani are somewhat clouded in culinary history, but most historians agree it may have travelled to India from Persia, where it was common to cook rice with meat and fragrant spices. The Nawabi rulers of Awadh made the dish their own, cooking rice and meat separately, both scented by spices, and then layering them and ‘dum’ cooking the whole thing. The Lucknowi biryani is also known as the Awadhi biryani.

2. Hyderabadi biryani

This fragrant biryani, too, evolved in the royal kitchens of the Nawabs of Hyderabad. But this being the South, the biryani can be a little spicier than its Awadhi relative. Hyderabad also makes a ‘kacchi’ version, which means raw meat and rice are cooked together.

3. Calcutta biryani

When Awadh ruler Nawab Wajid Ali Shah was exiled to Calcutta, he carried the biryani traditions of the royal kitchens with him. The Calcutta biryani is subtle, scented with nutmeg and cinnamon, and also contains pieces of deep-fried potato.

4. Dindigul biryani

The small town of Dindigul in Tamil Nadu has quite a reputation for its spicy biryani. It uses a particular type of small grain rice and meat from goats reared in the region. The Thalappakatti biryani, produced by the same family over several decades, is the most famous of them all.

5. Ambur biryani

Here’s another biryani from a highway town in Tamil Nadu. In fact, Ambur is unremarkable, except for its Muslim-style biryani sold at several outlets across the town.

6. Thalassery biryani

This light, fragrant biryani comes from Kerala. It uses a particular small grain rice known as khaima and the meat is cooked along with the rice in the ‘dum’ style. This biryani gets a hint of sweetness from the crisp-fried onions, sultanas and cashewnuts it is often adorned with. Kerala also makes delicious prawn and fish biryanis in a similar manner.

7. Rawther biryani

Another famous Kerala biryani is the one made by the Muslim Rawther community in and around Palakkad. It is accompanied by a particular type of gravy and has a distinct Southern flavour to it.

8. Bhatkal biryani

This rich and spicy creation comes from the Muslim community in the coastal town of Bhatkal in Karnataka. The meat is cooked in an onion-based masala and topped with fragrant rice. The Bhatkali biryani is a must-have at wedding feasts in the region.

9. Beary biryani

Lighter than the Bhatakal biryani, but no less delicious is the biryani from the Beary Muslims of South Karnataka. Mutton is most commonly used and the rice is flavoured with star anise, saffron and other spices.

Hungry anyone?