The word biryani is derived from Persian language, the word “Birinj” in Persian means rice and “Biryan” means roast. In medieval Indian army due to lack of cooking skills and unavailability of food items, there used to be one pot dish cooked with rice and whatever meat they used to have with them, Over the time this dish became biryani due various cooking methods and ingredients used in it
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Varieties of biryani by ingredients
- Tehari: Tehari is the vegetarian version of biryani, originally it used to be prepared for Hindu book keepers working for The Muslim Nawabs by adding potatoes instead of meats , in Kashmir Tehari is sold as street food
- Mutton biryani: Cooked with goat meat
- Chicken biryani: Cooked with chicken
- Beef biryani: Cooked with beef
- Egg biryani: Egg used in the biryani instead of meat
- Shrimp biryani: varieties of shrimps used in The biryani
- Fish biryani: Fish used in the biryani, Famous Ilish biryani in Bengal is an example of such variety
- Daal biryani: Addition of Daal in the biryani enhancing the nutritional value & fragrance of the dish
- Soya biryani: Uses of Soya chunks in The biryani, Popular among vegetarians
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Varieties of Biryani by regions
- Hyderabadi biryani: There are various types of Hyderabadi biryani. One such type is the kachchi gosht ki Biryani or the Dum Biryani, where the raw mutton is marinated and cooked along with the rice on a slow fire or dum for afragrant and aromatic flavor, there are uses of lots of mint leaves, coriander leaves & Green chilies in The Biryani, Kalyani biryani is a typical Hyderabadi biryani also known as the ‘poor man’s Hyderabadi biryani, the Kalyani biryani is always made from small cubes of buffalo meat. Though all the expensive ingredients are used and level of richness is not same as famous Hyderabadi biryani, but at the same time this type of biryani is very tasty
- Lucknowi biryani: TheLucknowi or Awadhi dum biryani is a pakki biryani. In the method of cooking the rice and meat are partially cooked separately; then layered and cooked in the dum pukht way
- Calcutta biryani or Kolkata biryani: Kolkatabiryani similar to the Lucknowi style of biryani, in the year 1856, Nawab Wajid Ali Shah brought his personal chef with him to Kolkata and along with them the methods of cooking biryani, They used potatoes in biryani which went on to become a specialty of the kolkata biryani. The Calcutta biryani is much lighter on spices. It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat, here rice and meats are cooked separately then layered to cook in dum pukht style.combination of spices used in Kolkata biryani, gives the dish a distinct flavor as compared to other varieties of biryani. In some restaurant they serve eggs in the biryani
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- Bombay biryani: Bombay biryani originated inMumbai, The ingredients that are used in this style of biryani are similar to Hyderabadi style of biryani, Here they use onions, ginger and garlic paste, yogurt, all spices powder, chili powder, white cumin powder, coriander leaves , mint leaves, potatoes, green chilies, Kesar, and kewra
- Memoni biryani: Memoni biryani is an extremely spicy variety developed by theMemons of Gujarat-Sindh It is made with lamb, yogurt, fried onions, and potatoes, and tomatoes. The method of Memoni biryani also uses less food coloring compared to other varieties of biryani, It gives the dish the rich colors of the various meats, rice, and vegetables
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- Thalassery biryani: Made in Malabar area of Kerala, The ingredients used in the method are chicken, spices and the specialty is this biryani is the rice named Khyma. Khyma rice is mixed with ghee. Lots of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used, in the preparation only small amount of chili (or chili powder) is used.
- Ambur/Vaniyambadi biryani: This type of biryani is cooked in neighboring towns ofAmbur & Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, The Ambur/Vaniyambadi biryani is accompanied with ‘dhalcha’, a sour brinjal curry and ‘pachadi’ or raita
- Bhatkali biryani: Bhatkali biryani originates from theNawayath Muslim community of Bhatkal, in coastal Karnataka. Similar to that of Bombay biryani, Onions are used in larger proportions compared to other varieties
- Dindigul biryani: The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice to get a tangy taste; it doesn’t use coconut or tomato found in other varieties of South India
- Palakkad Rawther biryani: The Palakkad Rawther biryani is a spicy dum biryani prepared mainly by the Rawther Muslim community in the Palakkad district of Kerala State and some parts of Tamil Nadu. The variants include: lamb and mutton; chicken; beef and egg. This is accompanied by Kaichar, a type of gravy, thair chutney (curd salad) and a dessert prepared from winter melon
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