What are the different varieties of biryani?

Biryani is a popular mixed rice dish that combines Persian pilau techniques with spicy Indian cuisine. There are numerous regional varieties across the Indian subcontinent and globally, featuring different combinations of rice, meat, seafood, and vegetables. Well-known regional styles include Hyderabadi dum biryani and Thalassery biryani.

What we know

• Biryani is a mixed rice dish traditionally made with spiced meat, seafood, or vegetables, combining Persian slow-cooking and yoghurt-marinated meat with spicy Indian cooking styles. [2, 3]
• Hyderabadi biryani originates from the kitchens of the Nizam of Hyderabad and is made with basmati rice and goat meat. [4]
• Thalassery biryani uses kaima or jeerakasala, an Indian aromatic rice, instead of the basmati rice typically used in other biryani dishes. [5]
• Biryani is the most-ordered dish on Indian online food ordering and delivery services and is a mainstream culinary staple. [3]

Still open

• It is debated whether biryani was originally created in Mughal-era India or derived earlier from Persian rice dishes before being adopted by the Mughals.

Where to go next

• a case in pointHow is Hyderabadi biryani prepared?
• whenWhat is the history of biryani?
• what caused itHow does Persian pilau influence biryani?
• the bigger pictureWhat makes Thalassery cuisine unique?
• compared withHow do regional variations differ across South Asia?
• an unexpected connectionHow is a maritime trading post connected to a unique rice choice?Thalassery's history as a maritime trading post influenced its distinct culinary style, leading to a local biryani variety that uniquely uses kaima rice instead of basmati.

Sources

• [1]Varieties of biryani (Wikidata Q137427370) · CC0 1.0
• [2]Varieties of biryani · CC BY-SA 4.0
• [3]Biryani · CC BY-SA 4.0
• [4]Hyderabadi biryani · CC BY-SA 4.0
• [5]Thalassery cuisine · CC BY-SA 4.0