7 Lesser-Known Biryanis from India you must try

According to statistics, biryani has remained one of the most ordered dishes online for three years in a row in 2019. If this doesn’t spell Indian’s love for biryani, nothing does. Everyone is crazy after Biryani, slow-cooked with rice, grounded aromatic spices, vegetables or meats, saffron, fried onion, mint and coriander leaves which gives you a burst of flavour in every bite. We have all tried popular one’s like Lucknowi and Hyderabadi dum biryani, but have you tried these lesser-known biryanis from various parts of India?

Bangalore dum biryani is usually made with lamb, fish or chicken depending on the preference. This biryani is on a milder side in spice scale but promises tastefulness in every spoon. It is usually served in Muslim weddings and is an indulgence of choice for Bangaloreans

Meen Biryani imbibes the flavours of coastal regions of Kerala, which is where this dish originates from. One of the most popular preparations of the area, this biryani is made using fish and that is where it gets its name ‘Meen’. Fish fried in spices is layered with rice, fried cashews, caramelised onion to make this scrumptious biryani.

Also called Kozhikode biryani, it has a royal touch as owing to its Arab origin. It is popular among the residents of the Malabar coast which uses different rice than other biryanis. Jeerakasala or Khyma is fragrant, short and thin rice which gives this dish a distinct flavour when cooked with mouthwatering aromatics and lots of ghee and topped with fried raisins and cashews.

Who said biryani is only for spice lovers? This mildly spicy biryani is a Mangalorean dish originating from a Muslim community of the coastal areas of Dakshina Kannada. The traders (bearys) are the people residing there, from where this biryani gets its name. It is slow-cooked and tastes best the next day. The subtle aroma of fennel is what stands out in this dish.

Ulavacharu Biryani is a household recipe originating from Andhra Pradesh. It is made at home on special occasions and weekends. It is spicy and aromatic with the use of fennel, cloves, star anise and biryani flower, making it a lip-smacking treat. One tip that comes useful while making this biryani is to cook the rice in the same water chicken is boiled in to enhance the flavours.

Kampuri biryani has a north-eastern origin and is a lesser-known but truly delectable dish. Apart from the usual rice and meat, this dish involves lots of fresh vegetables like peas, potato, bell peppers, carrots cooked with nutmeg and cardamom.

No, this biryani is not made by a house help. The name ‘Bai’ comes from what Muslims in the area was previously called. It ranges to a mild-to-spicy dish that is made widely in the Muslim households of Tamil Nadu. You don’t strictly have to use basmati rice for this biryani as it can also use broken rice. It gives out an earthy, smoky aroma as the dum is given using charcoal and ghee while covering the dish.

Which one would you try?