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Originally from Persia and introduced in India by Mughal rulers, the dish is a delight to eat while is a challenge for the chefs to prepare. In a perfect pot of biryani, every grain of rice is separate yet infused with aromas of various spices and has meat or vegetables paired with it.

All biryanis have rice in common, but that’s about it. There are many different kinds of biryani that vary because of the spices used, meat used and the cooking style adapted. 

Lucknowi or Awadhi Biryani originates in Northern India and uses distinctive spices like anise, cinnamon and saffron. It is often cooked when there is a celebration in the authentic ‘dum’ style.

Kolkata Biryani is the biryani that is flavoured with mild spices in rice and spicy chicken.

Sindhi Biryani originates from Sindh(modern-day Pakistan) and gets its bold flavours from chilies and spices with added potatoes.

Memoni Biryani is made of potatoes, spices and chillies but also uses tomatoes and lambs.

Hyderabadi Biryani comes in two forms: Pakki (cooked) and Kacchi (raw). Here, you cook the rice and meat separate from each other and then combine. Whether you’re laying the raw or cooked meat in between the rice, both kinds are then slow-cooked to perfection. 

Malabar Biryani comes from the Malabar region of Kerala and features a paste made of green chillies and a combination of spices. 

Thalassery Biryani also originates near Kerala, uses roasted cashews for a nutty flavour with short grained rice instead of the traditional long grained rice used in Biryanis.

Ambur Biryani is also made with short grain rice and gets a lot of its flavor from the chicken added to the dish as the rice is mildly spiced.

Dindigul Biryani  has a tangy flavor thanks to lemon and curd. This biryani usually has lamb or chicken incorporated in it.

The word Biryani is derived from the Persian word ‘Birian’ which means ‘fried before cooking’ and ‘Birinj’, the Persian word for rice. Many historians believe that biryani originated from Persia and was brought to India by the mughals. Biryani was further developed in the Mughal royal kitchen. 

There are many legends associated with the evolution of Biryani. One of the most popular stories being related to Mumtaz Mahal, wife of Shah Jahan. It is believed that when Mumtaz visited the army barracks, she found that the Mughal soldiers looked undernourished. In order to provide a balanced diet to the soldiers, she asked the chefs to prepare a dish with meat and rice. The dish was whipped up with spices and saffron and cooked over a wood fire.

Traditionally, biryani was cooked over charcoal in earthen pots. Biryanis are flavoured with distinctive spices such as cardamom, cinnamon and bay leaves. Some biryanis are also flavoured with jasmine, rose, kewra and saffron, using dry fruits to add on to the nutty flavour. This flavor can also be created by frying the rice in ghee before it is cooked with the meat or vegetables.

Characteristics of a good Biryani

The characteristics of a good biryani is the key ingredients:

Fine and fresh chicken, mutton, vegetables, poultry or seafood adds the freshness in Biryani.

The finest long-grained basmati rice for the aroma and taste.

A well-balanced marinade comprising curd, herbs, and spices is integral to a good biryani.