Lucknowi (Awadhi) Biryani
Main article: Awadhi_cuisine#Rice_preparations
Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) Dum biryani is the footprint that the Muslims of theMughal Empire left on the northern part of India. The Awadhi Dum biryani is also known as "Pukka" biryani as the rice and meat are generally partially cooked separately; then layered and cooked by Dum Pukht method.
Sindhi Biryani[edit]
Main article: Sindhi biryani
Most biryani cuisines in Pakistan combine elements of Sindhi biryani such as the common use of Yogurt recipes.
Bombay Biryani[edit]
Bombay biryani originated in Mumbai, India. The ingredients are meat, rice, salt, onions, ginger and garlic paste, yogurt, all spices powder, chili powder, white cumin powder, coriander, potatoes, green chillies, yellow food color, and Kewra.[11]
Calcutta Biryani[edit]
Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj.[5] But he did not forget bringing his personal Chef with him as he was very particular about his food. Due to recession aloo (potato) had been used instead of meat. Later on that has become the specificity of Calcutta biryani, though meat is also served along with it. In addition, Calcutta biryani is much lighter on spices (masala) than compared to other biryanis.[6] It primarily usesnutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with keoda water orrose water along with saffron to give it flavour and light yellowish color.