Different flavours of Biryani from North to South India


Biryani” first thing comes in mind the flavour and the texture and one of the most popular delicacies in India, flavours, and taste of the Biryani changes from region to region if you travel from North to South in India you will get altogether different flavour and taste from rich in masala to mild in taste.

The style of cooking Biryani changes from North to South states of India, few of the most known Biryani in India are Hyderabadi Biryani, Kolkata Biryani ( also known as Awadhi style Biryani) and Lucknowi Biryani.


Chicken Dum Biryani


Lucknowi Biryani: Lucknowi Biryani is one of the most popular Biryani North India Biryani also known as Nawabo Ki Biryani and its a soul in every occasion it is known for its aroma rather than rich biryani of South, it made of cashew nuts, almonds, saffron and many more ingredients, one of the features of the Lucknowi Biryani is very aromatic and delicious and use of dry fruits from plums to raisin, cashew nuts, almonds are common, one of the reasons of using dry fruits is that it should provide the vitality but do not upset the stomach because it our use to be served for royal families and known to be a royal dish.




Kolkata Biryani: Kolkata style biryani is basically derived from Lucknowi style biryani when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. Calcutta biryani primarily uses meat and potatoes. It is said when Wajid ali shah came to Metiabruz in Kolkata he has not enough funds and sources to feed his entourage, so the potato was introduced in India by Portuguese since it was imported and enough meat was not available so the potato help in maximizing the biryani quantity of the biryani, in Kolkata biryani use of potato and egg and use of spice is very mild and its make the biryani very flavorful as the meat juice is used to cook the biryani. 




Hyderabadi Biryani: It is said that Hyderabadi biryani is originated in the kitchen of Nizam and it is a blend of Iranian and Muglai cuisine.

Hyderabadi biryani is cooked in 2 ways one is Kacche Gosht ki biryani and another one is Dum ki biryani

Kacche Gosht ki Biryani: The Kachchi gosht ki biryani is prepared with meat and marinated with spices and yoghurt overnight. The meat is layered between the long grain basmati rice and cooked in dum in handi in the slow flame which is sealed, it requires high expertise and experience to cook Kachhi gosht ki biryani because if it is overcooked or undercooked in both it spoil the taste of the biryani. 

Dum ki Biryani: Dum ki biryani or also called pakki biryani, in this method it is marinated for the shorter period and meat is half cooked and rice is also one fourth cooked and layered on the top of the meat and sealed in the vessel and cooked in slow flame for 30-40 minutes. Hyderabadi biryani is served with gravies and lots of other chutneys which is not popular in the north of India and Hyderabadi biryani is very rich in spice.