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Kacchi biryani
For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with goat meat. The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the cooking pot. A layer of rice (usually basmati rice or chinigura rice) is placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow it to cook in its own steam and it is not opened until it is ready to serve.
Tehari
Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding the potatoes to the rice, as opposed to the case of traditional biryani, where the rice is added to the meat. In Kashmir, tehari is sold as street food. Tehari became more popular during World War II, when meat prices increased substantially and potatoes became the popular substitute in biryani.
Beef biryani
Beef biryani
Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used.[27][28] This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera and dhania flavor.[29] In Kerala, beef biryani is well known.[30] The Bhatkali biryani is a special biryani where the main ingredient is onion. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.
In the Indian subcontinent
Hyderabadi vegetable biryani served in Tampa, U.S.
There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka,[31] Fakhruddin Biriyani in Dhaka,[32][33] Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.[19] Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities. Cosmopolitanism has also led to the creation of these native versions to suit the tastes of others as well.[34]
Ambur/Vaniyambadi biryani
Ambur/Vaniyambadi biryani is a type of biryani cooked in the neighboring towns of Ambur and Vaniyambadi in the tirupattur district of the northeastern part of Tamil Nadu, which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area. You can use basmati or zeera Samba rice too[35]
The Ambur/Vaniyambadi biryani is accompanied with 'dhalcha,' a sour brinjal curry and pachadi' or raitha, which is sliced onions mixed with plain curd, tomato, chilies and salt. It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.[16]
The Bohri biryani, prepared by the Bohris is flavoured with many tomatoes.[17] It is popular in Karachi.
Chettinad biryani
Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry leaves.[37][38][39][40]
Degh Ki biryani
Degh ki biryani is a typical biryani made from small cubes of beef or mutton. This biryani is famous in Parbhani and generally serves in marriages.
The meat is flavoured with ginger, garlic, red chili, cumin, garam masala, fried onion and Curd. This biryani is also known as kachay gosht ki biryani or the dum biryani, where the meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavor.