Ambur to Hyderabadi: Biryani varieties of India that rule over the hearts of foodies

There is a hindi saying that best describes the diversity of India - “Kos kos par paani badle, chaar kos par vaani''. It means the taste of water in India changes every mile and language every 4 miles. With so many different cultures and traditions that coexist in our nation, not just the language, the food that we eat is also very diverse and unique. What might be a staple in one part of the nation might be completely unheard in another.

There are few dishes that bridge that gap. Khichdi, roti, dal, kheer or biryani might have different names in different parts of the country, but these are classic dishes that everyone enjoys in one form or the other. When it comes to biryani, the dish is everyone’s favourite - topping every popularity list and reigning supreme as the most ordered dish. Here are some popular biryani varieties from across India.

Hyderabadi biryani

Hyderabadi Biryani, synonymous with rich flavours and royal indulgence, comes in two varieties: the kacchi (raw) biryani and pakki (cooked) biryani. The former involves marinating raw meat with spices before layering it with partially cooked rice. The latter includes cooking meat and rice separately before layering and slow-cooking. Infused with spices like saffron and mint, Hyderabadi Biryani is known for its spicy and slightly tangy flavours.

Lucknawi biryani

Originating from the city of Nawabs, Lucknow, this biryani is a celebration of subtlety and finesse. It is characterised by its delicate flavours and the use of mild aromatic spices. The meat is slow-cooked with curd, saffron, and star anise, imparting a regal taste. The long-grain Basmati rice, fragrant spices, and artistic layering contribute to the distinctive allure of Lucknawi Biryani.

Sindhi biryani

Sindhi biryani stands out with its fusion of flavours and textures. It features Basmati rice layered with marinated meat and fried onions. What sets Sindhi Biryani apart is the use of a special masala mix, which has the inclusion of sour yoghurt, green chillies, and coriander along with kewra.

Ambur biryani

Ambur Biryani, popular in Tamil Nadu, is known for its fiery flavours. The aromatic jeera samba rice is used in this preparation and the biryani is traditionally cooked in a dum style, preserving the intensity of the whole spices. The flavours of the meat overpowers the rice in Ambur style biryani.

Kolkata biryani

This popular variety of biryani introduces a unique twist with the addition of boiled potatoes and a lighter use of spices. The rice is cooked with ghee, and the meat is marinated in curd, mustard oil, and whole spices. The addition of potatoes enhances the texture and taste, creating a unique and tasty amalgamation of flavours.

Thalassery biryani

This biryani is a culinary gem from the Malabar region of Kerala and boasts a distinct taste owing to the use of kaima rice. The biryani is not oily at all, owing to its fully dum technique. With the addition of fried onions, raisins, and cashews, Thalassery biryani can be the perfect lunch for a family gathering.