Producer:  Priyanka Das Editor: Sujata Singh

7 Mouth-watering Types of Biryani

The word 'biryani' is derived from the Persian word 'birian', which means ‘fried before cooking’ and birinj, the Persian word for rice.

There are various theories related to the origin of this scrumptious dish. Many historians believe that biryani originated from Persia and was brought to India by the Mughals.

Mughlai biryani: The traditional Mughlai biryani had perfectly spiced meat chunks with kewra-scented rice that emanated irresistible aroma that can make anyone hungry instantly.

Lucknow biryani: Biryani from Lucknow is known as ‘pukki’ biryani. In the 'pukki' style, meat and rice are cooked separately then layered in a copper vessel for the finish.

Kolkata biryani: After being banished by the British, Nawab Wajid Ali Shah recreated biryani in the city of Calcutta. As they were unable to afford meat, the local cooks replaced meat with perfectly cooked golden brown potatoes.

Bombay biryani: Spicy, hearty and zesty, Bombay biryani is a melting pot of flavours. The use of dried plums and kewra water gives it a slight sweetness.

Hyderabadi biryani: The famous Hyderabadi biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. It is believed that his chefs created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish.

Bangalorean biryani: Cooked in most of the Bangalorian weddings and houses, this biryani uses the special zeera samba rice only.

Thalassery biryani: Both sweet and savoury, this is one of India’s most loved biryanis. Soft chicken wings, mild Malabar spices and kaima rice are used to cook this biryani.