India has more than 32 types or varieties of Biryani… Most popular types of Indian biriyani?

Indian Biryani types, sub-types and versions: It is said that there are more than 32 types of biryani in India, with 26 main or basic types. There are about six to eight sub-types, taking the total number of Indian biryani types to about 32.

Like the Hyderabadi biryani, the Lucknowi, or Awadhi biryani is the first original type. Lucknowi biryani, also known as Awadhi biryani, originates in Northern India and uses spices like anise, cinnamon, and saffron.

Then there is Kolkata biryani, Sindhi Biryani, Memoni biryani, Malabar biryani, Thalassery biryani, (Tamil Nadu), Dindigul biryani, Ambur biryani (Assam), Kashmiri biryani, Bombay biryani and so on, not to forget the much evolved Hyderabadi biryani.

States like Maharashtra, Goa and the southern states have evolved their own sub-types and for example in Goa Fish biryani is very popular in the coastal restaurants catering to North Indian visitors.

Goan chefs took a popular food item – fish (prawns, crab, pomfret, king fish) and trying to cater to the North Indian guests who flock to the beaches of Goa during the Indian summer, tried to reinvent the chicken or mutton biryani, adding fish (including crab meat, prawns, kingfish, etc.,) to the traditional biryani recipes, thus creating a new variety of biryani.

Similarly, other states added either pork or beef to create different varieties of biryani, using the basic concepts of preparing the exotic dish.

While many biryani lovers in India will claim that Hyderabadi Biryani is the most popular biryani in India because of its meticulous blend of spices, nestled with the tenderness of meat and veggies, Goans will swear by the crab or prawn biryani. Similarly in some southern states, beef biryani is a rage, while in the North East or even in Goa (during Catholic weddings), pork biryani is also very popular.

Coming back to Hyderabadi biryani, there are two versions or sub-types of Hyderabadi Biryani: Katchi Hyderabadi Biryani and Pakki Hyderabadi Biryani. The original version combined elements of Hyderabadi and Mughlai cuisines, with the latter having a major impact. It evolved in the kitchens of the Nizam of Hyderabad.

Similarly Thalassery Biryani is made with a special type of rice called Khyma or Jeerakasala rice (short-grained rice) instead of basmati. The rice is mixed with ghee and is fried and cooked separately from the gravy and then mixed together and cooked.

No matter which variety or state you hail from or live in, the magic of the biryani continues to thrill foodies over the generations. Youth to senior citizens, all love a well-cooked biryani and spicy or sweetish, mutton or fish the biryani rules the menus of restaurants all over India.