Hyderabadi Biryani
Hyderabadi biryani is savoured in all parts of India and forms an integral part of Indian cuisine.[2] The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish,quail, shrimp, deer and hare. A type of Hyderabadi biryani called "Kacchi Yeqni" biryani involves cooking the marinated meat and the rice together.
Thalassery biryani
Main article: Thalassery biryani
Thalassery biryani is also known as Malabar biryani or Kozhikode biriyani. The ingredients are chicken, spices and the specialty is the choice of rice named Khyma. Khaima rice is generally mixed with ghee. Although huge amount of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used,[3] there is only a small amount of chili (or chili powder) used in the preparation. It is made all along the Malabar area in Kerala from Kozhikode, Malappuram, Thalasseryto Kasargod.
Thalassery biryani do not use basmati rice. instead a small-grained thin(not round) fragrant variety of rice known as Khyma or Jeerakasala is used. The dum method of preparation (sealing the lid with dough(maida) or loin cloth and placing red hot charcoal above the lid) is applied here. This is a Pakki biriyani, the other famed recipe Hyderabadi biryani is a kacchi biryani.
Vaniyambadi Biriyani
'Vaniyambadi Biriyani' is a type of Biriyani cooked in the town of VANIYAMBADI and Vaniyambadi in Vellore district which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the place. It is purely a Mughal dish. Biryani was first created by the Mughals to serve food for the army. As it was very difficult to make rotis or parathas to cater to the need of thousands of army jawans, biryani was invented.
The Vaniyambadi Biriyani is accompanied with 'dhalcha', a sour Brinjal curry and 'pachadi' or raitha, which is sliced onions mixed with plain curd, tomato, chillies and salt. It has a distinctive aroma and is considered light on stomach and the usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.
Bengalooru Biriyani[edit]
Bengalooru Biriyani is made of Basmathi Rice cooked with Coriander, Mint leaves which has less spices but enriched with greens. Good for tongue (Taste), nose (Aroma) as well as stomach (Easily digestible). Bengalooru Biriyani originated from Bangalore by an artisan Dr.Shanthi Kishore. Bengalooru Biriyani is trade mark registered and available only in Bangalore.
Dindigul Biriyani[edit]
The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India. Well known among them is the Dindigul Thalapakatti Biryani who own trademark rights to the specific name and have won legal battles to uphold their trademark rights.[13]