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  •   2019/04/09

    What are different types of Biryani in India?

    Answer by :

    Biryani is one of the ancient most dishes of India, originated its name from Persian language ‘Biran’. The ancient dish was savored by Mughals at their dynasty and is lovingly accepted throughout the world. Foodies just can’t stop drooling over it. It is basically a dish that includes rice, Indian spices and Meat. India being so diverse has many kinds of Biryani, however, it is the method of preparation that is distinct.

    Let me introduce you with some famous Biryanis of India:

    Hyderabadi Biryani

    Hyderabadi Biryani itself is classified into two types- One being Kacchi biryani (Raw), where meat, rice and all ingredients are cooked together slowly in its raw form. Other being Pakki Biryani (Cooked), where rice and meat are cooked separately and then layered together.

    Lucknowi Biryani

    Lucknowi Biryani or Awadhi Biryani uses a lot of Indian spices like cinnamon, star anise and saffron. The meat is half cooked and then layered with rice and left for slow cooking. The more time it takes to prepare the more infused with flavors dish is prepared. You simply can’t resist the soft, mild flavors of Lucknowi Biryani.

    Calcutta Biryani

    The biryani is symmetrical to Lucknowi Biryani but is a plate full of subtle flavors, tinge of sweetness can be found in flavors. The meat is cooked with yogurt and the aroma of yellow rice with saffron and kewra makes it irresistible.

    Thalassery Biryani

    This biryani is found in the Malabar regions, Kerala. The sweet and spicy flavors are dominant in this dish. They use Khyma or Jeerakasala (kind of rice) instead of Basmati Rice. Malabar spices are used for the preparation along with fennel seeds, cashew, and raisins. The rice and the meat is cooked separately and is mixed only at the time of serving.

    Bombay Biryani

    Bombay biryani draws foodies with its sweet, tangy and aromatic flavors. It contains meat, spiced potatoes, vegetables, kewra and dried plums.