Types of Biryani You Need to Try

Hyderabadi Biryani - Believed to have originated from the kitchen of the Hyderabad’s Nizam, there are two types of Hyderabadi Biryani – Pakki (cooked) and Kacchi (raw).

Lucknowi Biryani - Also known as the ‘Awadhi biryani’, the Lucknowi Biryani stands out due to its cooking style, known as dum pukht.

Calcutta Biryani - Calcutta Biryani originates from Kolkata, although it has roots tracing back to the Awadhi style biryani.

Thalassery Biryani - Sweet and spicy, this biryani hails from the Malabar region, specifically Kerala.

Bombay Biryani - Bombay Biryani is worth the trip to Mumbai in itself. It is composed of chicken (mutton or vegetables), fried and spiced potatoes, kewra water (screw pine) and dried plums that make the flavour distinctively sweet, tangy and aromatic.

Sindhi Biryani - Sindhi Biryani originated in Sindh province (now part of Pakistan), hence the name.

Kalyani Biryani - Kalyani Biryani, the ‘Poor man’s Hyderabadi biryani’ as it is often dubbed, is said to have originated from the Bidar city (Karnataka).

Dindigul Biryani - Dindigul Biryani is an ever-popular dish that can be found at several outlets across Chennai.