5 Most Popular Types of Biryani All Across the Globe

Rice is found in many dishes among varying cultures. One popular rice dish with many renditions is the biryani.

Biryani is an aromatic and flavorful rice dish mixed in with some type of meat. Depending on the culture, biryani can be prepared in different ways. Here, we’ll take a look at the five most popular types of biryani.

1.Awadhi Biryani or Lucknow Biryani

Awadhi biryani or Lucknow biryani is distinguished by its exciting cooking style called dum pukht. In dum pukht, the meat is infused with spices and marinated before being partially cooked in broth.

The rice contains a mix of saffron, cinnamon, and star anise. This rice is then layered with the meat in a deep bottomed vessel called a handi, where it will be cooked for several hours. This allows the flavors to really penetrate the dish, making it soft and flavorful.

2.Bombay Biryani

This biryani isn’t just beloved in Bombay, but it’s also popular in other places in the world. Bombay biryani uses chicken or mutton along with rice and fried potatoes. The chicken or mutton is marinated in a blend of classic biryani spices and includes mint, green chilies, plums, lemon juice, and coriander. This type of biryani is aromatic and has a sweet and tangy flavor.

3.Calcutta Biryani

This biryani, originally from Kolkata, is lighter on the spices. It’s also distinct from other variations due to its signature boiled eggs and potatoes. Calcutta biryani uses a yogurt-based marinade with cinnamon, cardamom, nutmeg, cloves, and mace. The rice is cooked separately from the meat and uses rose water with a bit of saffron for a light yellow color.

4.Hyderabadi Biryani

The Hyderabadi Biryani is perhaps the most basic form of biryani and is also the most popular. There are two versions of Hyderabadi Biryani: Katchi Hyderabadi Biryani and Pakki Hyderabadi Biryani.

In Katchi Hyderabadi Biryani, the basmati rice is infused with onions, saffron, and dried fruits. Raw marinated chicken or lamb is then placed in between layers of the infused rice.

In Pakki Hyderabadi Biryani, the basmati rice and meat are cooked separately and then layered together. In both versions, the biryani is slow-cooked in a dough-sealed earthen pot.

5.Sindhi Biryani

This biryani variation is named after the Sindh province in Pakistan, where the dish originated. It is a type of Pakki Biryani that uses basmati rice and meat. It also includes yogurt, fresh mint, potatoes, coriander leaves, and an onion-tomato paste. The Sindhi biryani has a distinct sour and spicy taste thanks to the copious amounts of dried plums and green chilies in the dish. This biryani dish also uses yellow food coloring, giving it a mix of bright yellow and white from the rice.

The Sindhi biryani also comes in another version called Memoni biryani, although there’s only a slight difference. The most significant difference is that Memoni biryani uses lamb meat. It also contains more sour yogurt, fried onions, and potatoes and less food coloring.

Final Thoughts

Biryani is a beloved and popular rice dish with many variations across the world. But no matter the meat, additional ingredients, or cooking method used, every version of biryani is filled with delicious flavors and aromas that match its rich culture.

Get a selection of different delicious biryani dishes from Karakoram Restaurant. Experience the treasured flavours and spices from several decades with the best Pakistani food in Vancouver. Feast your way through the taste of time by ordering now!