In the Indian subcontinent

Hyderabadi vegetable biryani served in Tampa, U.S.

Biryani of Lahore

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,[27] Fakhruddin Biriyani in Dhaka,[28][29] Students biryani in Karachi,
Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.[20] Biryanis are
often specific to the Muslim communities where they originate; they are usually the defining
dishes of those communities.[30]

Ambur/Vaniyambadi biryani

Ambur/Vaniyambadi biryani is a variety 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.
It is typically made with basmati or jeera samba rice.[31]

The Ambur/Vaniyambadi biryani is accompanied with dhalcha, a sour brinjal curry, and
pachadi or raitha (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.[17] Ambur-style biriyani
is popular as street food all across South India.

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.[32][33] 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.[34] In Kerala, beef biryani is well known.[35] The
Bhatkali biryani is a special variant where the main ingredient is onion. Its variations include
beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.

Bhatkali/Navayathi biryani

This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in
Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a
variation of kababs and Indian breads. In Bhatkali biryani, the meat is cooked in an onion and
green chili based masala and layered with fragrant rice. It has a unique spicy and heady
flavour, and the rice is overwhelmingly white with mild streaks of orange.

Though similar to those in Thalassery, this biryani differs with lingering after-notes of
mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a
unique flavour to Bhatkal biryani. No oil is used.[36]

Bohri biryani

Bohri biryani, prepared by the Bohris is flavoured with many tomatoes.[18] 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 served at weddings.

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 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.

Delhi biryani

The Delhi version of biryani developed a unique local flavor as the Mughal kings shifted
their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked
biryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants
primarily catered to travelers and merchants. Any region that saw more of these two classes
of people nurtured more restaurants, and thus their own versions of biryani. This is the reason
why most shops that sold biryani in Delhi, tended to be near mosques such as Jama Masjid
(for travellers) or traditional shopping districts (such as Chandni Chowk).

Each part of Delhi has its own style of biryani, often based on its original purpose, thus
giving rise to Nizamuddin biryani, Shahjahanabad biryani, etc. Nizamuddin biryani usually
had little expensive meat and spices as it was primarily meant to be made in bulk for offering
at the Nizamuddin Dargah shrine and thereafter to be distributed to devotees.[20] A non-dum
biryani, using many green chillies, popularized by the Babu Shahi Bawarchi shops located
outside the National Sports Club in Delhi is informally called Babu Shahi biryani. Another
version of Delhi biryani uses achaar (pickles) and is called achaari biryani.[41]

Dhakaiya biryani

Dhakaiya biriyani

The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with
highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat,
mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon,
doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji
biryani is a favourite among Bangladeshis living abroad.[42] A recipe was handed down by the
founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I
have never changed anything, not even the amount of salt".[43]

Dhakaiya Kacchi Biryani is accompanied by borhani, a salted mint drink made of yogurt,
coriander, mint and salt.
Dindigul biryani

The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon
juice for a tangy taste.[44]

Hyderabadi biryani

Main article: Hyderabadi biryani

Hyderabadi Chicken Biryani

Hyderabadi biryani is India's most famous biryani; some say biryani is synonymous with
Hyderabad.[45] The crown dish of Hyderabadi Cuisine, Hyderabadi biryani developed under
the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal
Emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations
use chicken instead of goat meat. There are various forms of Hyderabadi biryani, such as
kachay gosht ki biryani or dum biryani, where goat meat is marinated and cooked along with
the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.[46]

Memoni/Kutchi biryani

Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh

region in India and Pakistan.[18] It is made with lamb, dahi, fried onions, and potatoes, and
fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring
compared to other biryanis, allowing the rich colours of the various meats and rice (and
vegetables, if present) to blend without too much orange colouring.[citation needed]

Kalyani biryani

Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.[47] Also
known as the "poor man's" Hyderabadi biryani, Kalyani biryani is always made from small
cubes of buffalo meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and
much onion and tomato. It is first cooked as a thick curry and then cooked along with rice.
Then given dum (the Indian method of steaming in a covered pot).

Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani
Nawabs, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into
the Asaf Jahi family. Kalyani biryani was served by the Kalyani Nawabs to all of their
subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble
mansion.
Kolkata biryani

Kolkata biryani

Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh's last Nawab
Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz.[18] Shah brought his
personal chef with him. The Kolkata biriyani is characterized by the unique presence of
potato in it, along with meat. It is said that the Nawab, having is lost his kingdom, could not
afford meat, so his chefs tried to compensate by adding potato. But serious historians have
rejected this as a myth. When Wajid Ali Shah arrived in Kolkata, potato was an exotic
vegetable in India and the former Nawab of Awadh, being a connoisseur of great food
encouraged their chefs to try new ingredients in the dish. The Kolkata biryani is much lighter
on spices but high on flavours.

Rawther biryani

This type of biryani is popular in the Palakkad and Coimbatore regions. This was most
commonly prepared by Rawther families in Kerala and Tamil Nadu. This type of biryani is
cooked in a different style. Goat meat is most commonly used and it is entirely different from
Malabar biryani.[citation needed]

Sindhi biryani

Sindhi biryani

The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice
and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi
cuisine. Sindhi biryani is prepared with meat and a mixture of basmati rice, vegetables and
various spices. Sindhi biryani is often served by Pakistan International Airlines (PIA) on
most of their international flights. A special version of Sindhi biryani sold by a shop in
Karachi called the Students Center is popularly called "Students biryani."[48]

Sri Lankan biryani

Sri Lankan chicken biryani

Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the
Northern part of Sri Lanka and in Colombo in the early 1900s.[citation needed] In Sri Lanka, it is
Buryani, a colloquial word which generated from Buhari Biryani. In many cases, Sri Lankan
biryani is much spicier than most Indian varieties. Side dishes may include acchar, Malay
pickle, cashew curry and mint sambol.[citation needed]