Delicious biryani, a mixed rice dish that has been adored and adorned across kitchens in Bangladesh, however, has a mysterious past. Here’s one food that both unites and divides us and yet ties us all together in its aromatic flavor.
The history of the entry of biryani in our country is also fascinating. Do you want to know biryani types? How many types of biryani in the world?
Here I will tell you about 10 delicious biryani types of the word.
Must-Know Delicious Biryani Types
Sometimes I thought, How many types of biryani in the world? there are 50 different types of biryani in the world! Then I do deep research on the internet and find these top 10 picks!
Here are they:
Delicious Hyderabadi Biryani
The rice dish here can be of two types – Kacchi and Pakki. The Pakki rendition involves: Cooking the basmati rice and meat separately and then layering them into a mouth-watering finish,
Kacchi Hyderabadi Biriyani is made from the raw marinated meat (chicken or lamb) placed between the layers of basmati rice infused with saffron, onions, and dried fruits, both are slow-cooked in a dough-sealed earthen pot over a charcoal fire.
Lucknowi Dum Pukht
Mainly Dum-pakht is a method of making biriyani. People of Lucknow use this method for making biriyani. The Lucknowi Biryani is cooked in its dum pukht style which is known as Awadhi biryani.
Process Of Cooking
The meat (or chicken) infused with spices is partially cooked separately from rice, which is flavored with saffron, star anise and cinnamon.
They are then layered together in a handi (deep-bottomed vessel) and cooked for hours until the flavors deeply penetrate, creating a mildly flavored dish.
Awadhi Style Delicious Biryani- Calcutta Delicious Biryani
While it traces its origin back to the Awadhi form, it is characterized by subtle flavors with a tinge of sweetness and more sparing use of spices, it is cooked with light yellow rice, which is layered with yogurt-based meat, soft boiled eggs, and potatoes.
Calcutta people cook biriyani in the Awadhi method.
It is composed of chicken (mutton or vegetables), fried and spiced potatoes, kewra water (screw pine), and dried plums and has a distinctively sweet, tangy and aromatic flavor.
Delicious Thalassery Biryani
Hailing from the Malabar Bregion, the Thalassery Biriyani makes use of an indigenous variety of rice – Khyma or Jeerakasala – instead of the basmati rice that is used traditionally. They also use Malabar spices, meat or chicken, fried onions, fennel seeds, sauteed cashews, and raisins. The rice is cooked separately from the meat and mixed only at the time of serving.
The ‘Poor man’s Hyderabadi biriyani’ consists of buffalo meat and an array of spices, coriander, and tomatoes.
Originating in Sindh province (now part of Pakistan), this biriyani is made from the generous use of chopped chilies, roasted spices, mint and coriander leaves, onions, nuts, dried fruits, and sour yogurt, making the flavor piquant and aromatic. Potatoes, as well as plam, are mixed to prepare this biryani.
The name Dindigul sounds so exciting! It comes from Chennai. It has a tangy and robust flavor because curd and lemon are used in preparing the meat. The piece of meat is cube sized and also with jeera samba rice.
Tehari biryani is served both with or without red meat. Legend has it that this biriyani was created for the vegetarian Hindu bookkeepers at the Mughal court. Since then, it has become one of the popular dishes among vegetarians across the North India region and consists of potatoes, carrots, several veggies, and an array of spices. This is another amazing biryani types.
This version of the biriyani sees the meat is soaked in curd and flavored with coriander and mint and then added to the cooked Seeraga samba rice, along with other spices. This is often present with brinjal curry.
These are all 10 delicious biryani types. I hope you will try all these biryani types of kacchi biryani. All these flavors of delicious kacchi biryani have different tastes and aroma.