One of the most piquant, savoury and flavoursome dishes since the ancient times, Biryani, has evolved beyond imagination and has come a long way. No matter where or how it is prepared, it still manages to be as appetizing and wholesome as it started when it came into being.

It was introduced as a healthy and balanced dish that was specially prepared for soldiers during war times of the Mughal era, as it was a great mix of rice, meat, dry fruits and spices. Since then, it has managed to stay in the hearts of millions of people around the world.

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Biryani is prepared in many parts of the world by different names such as Afgani Biryani in Afganistan, Danpauk in Burma, Nasi Kebuli in Indonesia, and many such more varied forms. In India, Biryani is made in various ways depending on the region where it is prepared in. So, in case you are an adventurous foodie and have a passion for trying out new diverse types of dishes, then you might want to save this article.

Presenting a list of different types of Biryani that are a must-try while visiting those places:

1. Mughlai Biryani

The dish from where it all began. Although it has now been highly improvised and modified according to the area that it is prepared in, one can still find its existence in some parts of and around Delhi. The preparation of this Biryani includes the most authentic form of cooking from the Mughlai era where the rice is first fried in ghee and then cooked along with the meat and spices.

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2. Hyderabadi Biryani

The most popular one from the Biryani family, and as evident by its name, it is a specialty of Hyderabad. This biryani is a unique blend of Mughlai and Iranian cuisine which originated in the kitchens of Nizams at the time they were ruling the state of Hyderabad. This biryani is prepared in two different ways, Katchi biryani in which the meat and rice is cooked together from the very beginning and Pakki biryani in which cooked meat is layered with semi cooked rice in a pot and cooked for a shorter period of time.

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3. Ambur Biryani

Prepared in a place called Ambur in Tamil Nadu this dish is made via the pakka method i.e. cooked in dum. It is prepared in a south Indian style using a small grained rice called Seeraga Samba and is served with brinjal curry. Ambur is famous for its Biryani which originated from the kitchens of Arcot Nawabs.

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4. Malabari/ Thalassery Biryani

The only Biryani recipe in Kerala, it is a part of the Malabar cuisine in the northern part of the state. The main distinguishing factor of this biryani is the type of rice used in it, which is a short grain rice called Kaima/ Jeerakasala. It is said that this biryani is a fusion on Mughlai and Malabari cultures.

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5. Lucknowi Biryani

Also termed as Awadhi Biryani, this biryani is made in the pakki way and is easier on the stomach as it involves less of spices. It is one of most popular versions of biryanis in India, with a distinguished and flavoursome taste as the meat and rice are half cooked separately and then cooked together again, reproducing a completely unique, delicious and gratifying flavour.

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6. Mumbai Biryani

A relatively sweeter version of biryani, it owes its distinct taste to the addition of sweet plums, potatoes and screwpine (kewra water). As the name suggests, it is a product of Mumbai and is a very moist form of biryani which is slow cooked in dum style.

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7. Kolkata Biryani

This Awadhi style Biryani originated from the kitchens of Nawab Wajid Ali Shah, the tenth and last nawab of Awadh. When he was exiled after the 1857 Sepoy Mutiny, Shah’s Khansamas had to make do with a very little budget, and hence, introduced potatoes and eggs into the biryani. Since then it has been predominant feature of the Kolkata Biryani.

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8. Kalyani Biryani

Another one from Hyderabad, it is a simpler, unpretentious and a humble version of the Hyderabadi Biryani. Kalyani biryani comes from the Bidar region of Karnataka and has a distinct taste of tomatoes, cumin seeds(jeera) and coriander seeds (dhaniya) and uses less of spices and saffron. It is referred to as a ‘poor man’s Hyderabadi Biryani’.

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9. Dindigul Biryani

One of the most famous Biryanis of Tamil Nadu, this one comes from the Dindigul Thalapakatti region. It is made with a sui generis mix of home made masalas, home rared goats, seeraga samba rice and Kamarajar Lake water used in cooking. The quantity of meat is more than the rice in this type of Biryani, which makes the rice soak in all the flavours and spices of the meat.

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10. Bhatkali Biryani

For those people who are calorie conscious, this is a must try as there is no oil or ghee used in its preparation. Rice, meat and spices are cooked separately in three different vessels and are mixed together just before serving. All the flavours stand out and once you dig in and mix all the three elements of this biryani, you can feel the flavours dancing in your mouth. Bhatkali Biryani is a product of Bhatkal, a small coastal town near Mangalore in Karnataka.

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11. Sindhi Biryani

A recipe cognate with the Sindhi Biryani from the Pakistan’s Sindh region, it uses lesser food coloring, potatoes and tomatoes as compared to the Sindhi version. What gives this biryani its distinct taste is the use of dry fruits, nuts, fresh mints, roasted spices, fried onions and more yogurt than its counterparts.

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12. Bohri Biryani

Prepared by the Bohri trader community in Mumbai, it uniquely uses a lot of tomatoes in its preparation. It is cooked in the dum way over slow fire for around two hours, with the marinated meat smoked prior to that and then cooked with the semi boiled rice, trapping all the flavours and aromas within. The result is an extraordinarily moist dish with a heavenly aroma.

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13. Beary Biryani

This dish comes from the Muslim community concentrated mostly in the coastal region of Dakshina Kannada in the state of Karnataka. Beary Biryani is the one of the most simple forms of biryani existing the country today as it light and less spicy. It can be made with chicken, mutton, fish, prawns and beef.

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14. Kampuri Biryani

A product of Kampur in Assam, this lesser known version of Biryani is a colourful and wholesome meal on its own. It comprises of vegetables like peas, carrots, beans, potatoes and bell peppers which are cooked with the meat and then mixed with rice. It is an amalgamation of many flavours of both vegetables and meat along with nutmeg and cardamom, which are added before mixing it with rice.

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15. Mangalorean Biryani

This pakki biryani is a speciality of the coastal city of Mangalore/ Mangaluru in Karnataka. Seafood is a common element of this biryani along with the regular chicken and mutton versions. The quantity of meat used in a Mangalorean Biryani is quite a lot as compared to the other versions of this dish. It also gets a significantly distinct taste due to a copious used of fennel and coriander.

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16. Doodh ki Biryani

A Hyderabadi speciality known for its mild and delicate flavours, it is prepared with creamy milk, roasted nuts and minimal use of spices. An exclusively off beat and unique dish, it is amazingly different from the other types of Biryanis, which use spices in abundance.

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17. Mutanjan Biryani

Coming from the mountains of Kashmir, this variety of Biryani uses sugar in substantial quantities. While other prominent ingredients being mutton, rice, cream, spices, saffron, screwpine water and rose water, it is one of most unique form of Biryani.

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18. Tehri/ Tahri Biryani

This is a vegetarian Biryani from the Awadhi cuisine and comes from the region of Hyderabad. The most popular version uses potatoes along with rice, to which spices have been already added. In Kashmir, Tehri is one of the most common street food. However, in some places of Pakistan, Tehri is cooked by adding red meat to the rice for a more fragrant, textured and flavoursome result.

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With a culture like ours, there have to be a lot of versions of any single dish. And when it comes to Biryani, it leaves no doubt for that. There are still many versions of this delectable dish that are still to be explored or named. It is a meal in itself and can be made in any style according to your taste and preferences. It can be made in the simplest of forms yet, can be one of the most complex dishes on the menu.

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A must try when you visit these regions, to experience the diversity of food, our culture and most importantly to give your taste buds a moment to explore themselves.

Also read: Here Is A Brief History Of Biryani That Every Food Lover Should know

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