Words by

A M M Mushfiqur Rahman
Editor In Chief
The Going Delicious Magazine

In our previous episode, we talked about the birth and journey of Biryani as a popular dish loved by every mass in the south and southeast Asia. We introduced Kolkata Biryani to you. Moving on to that story we would introduce other varieties of biryani to you so that your mouth remains still full of water.

2. Kachhi Biryani(Dhakaiyya Kachhi)

In Bangladesh, especially in old Dhaka, the most popular is raw/kachhi biryani. The word kachchi comes from the Urdu word Kachcha which means raw in Bengali.

Since the meat is cooked directly with fragrant rice, it is called Kachchi. It is also known by the same name in Hindi and Urdu. Raw biryani is cooked with mashed goat meat with sour yogurt and boiled with potato and rice.

Raw biryani was born in Central Asia. People in Tajikistan and Uzbekistan preferred red meat (Khasi / mutton). It is with this red meat that the people of this cold region started introducing kachchi. A dish with rice, butter, salt, pepper, cardamom, and local spice nutmeg.

This dish was probably introduced at the end of the reign of Timur; when it was repeated in Samarkand. Raw biryani was introduced in the Indian subcontinent in 1810 when Mughal subedars and other high-ranking officials arrived in Dhaka to run the administration. Most of them came from Lucknow in present-day India and they brought with them, personal cooks.

Although many subedars later migrated from Dhaka, some cooks remained in Dhaka and started small shops to enrich the Mughal cuisine by keeping the culture of raw biryani alive in Dhaka. It gradually became popular alongside the local cuisine of Dhaka and created a unique taste, winning the hearts of the common people and gradually becoming a regular part of their food list.


Borhani is made with sour yogurt, a special drink that helps digestion. Borhani is served in all wedding arrangements in Dhaka and Chittagong. However, in addition to marriage, it is served in various social ceremonies and fasting iftar.

It is usually drunk to aid digestion after heavy meals like biryani and polao. A glass of borhani after eating kachchi is very delicious.

3. Dhakayia Hazi Biryani

Hajir Biryani is the ‘champion’ of the world of biryani. Don’t think me one-sided again! It’s not entirely up to me, like many who have tasted this biryani once. Hajir biryani is the most successful in the world of biryani.

Haji Biryani’s journey started in 1939. Haji Hossain’s family members have been running this business for a long time. Now the business is overseen by Haji Muhammad Bapi who is the grandson of the founder Haji Muhammad Hossain.

The first specialty of Hajir Biryani is that they use only mustard oil instead of ghee or butter oil in biryani cooking. And the second specialty is that this shop has no signboard. Of course everyone knows one name.

Hajir Biryani is a groundbreaking brand in the world of food. Hajir biryani is cooked only with khasir meat. Another specialty is that this biryani is parceled with a special piece of jackfruit leaves. Parcels are not delivered in any other paper or box. This is also considered as a tradition of Hajir Biryani.

3. Chatgaiya Orash Biryani

Chatgaiya Orash/Orasher Akhni is a famous breed of biriyani. Akhni is usually the name of a special method of making water with spices. The water will be polau and the cooked meat will be mixed with it. This is the specialty of Akhni. Another thing is that Akhni has to be cooked with boiled rice. This rice is completely different from other biryani rice. This biryani may seem normal to you at first as it is very simple rice. But it is nectar to eat.

4. Tehari

Tehri was the first discovery for Hindu accountants under the Nawabs. Initially, potatoes were used instead of meat for religious reasons, but now meat is used in Tehri in Bangladesh. Tehri is quite popular on the streets of Kashmir. Tehri became very popular as the price of meat increased during the Second World War.

Tehri is actually a refined form of biryani. Tehri is much more spicy and salty than biryani. However, the specialty of Tehri is that it uses a lot of beef and raw chillies. It is basically a kind of Pakki Biryani. In Tehri small pieces of beef are used; And the amount of meat is a little less than biryani.

5. Hyderabadi Biryani

The first Hyderabadi biryani originated during the reign of Asaf Jahan I, Subedar of Deccan. Hyderabadi Biryani was born in a wonderful blend of Telugu cuisine with Mughal cuisine. Usually, chicken meat and occasionally khashi meat is also used in Hyderabadi biryani.

6. Ambur Biryani

The dish is named after a town “Ambur”, a town some 180 km from Chennai. This cuisine used to be the favorite for royal families of Arcot Nawabs. The chef, Hasin Baig who happened to be the cook in their kitchen, brought this dish to “Ambur”(his hometown) by opening a restaurant there.

Since then, the dish got so famous that people started having it for their breakfast even. Brinjal curry, dhalcha, and raitha are served with this biryani. Usually served with chicken.

7. Sri Lankan Biryani

The local name of biryani in Sri Lanka is Burani, derived from ‘Buhari Biryani’. In the 1900s, Arab traders brought biryani to Sri Lanka. Sri Lankan biryani is much saltier than Indian biryani.

It is served with pickles, Malay pickles, almond curry, and mint mash.

8. Thalaswari Biryani

One of the dishes invented by Muslims in Malabar, Kerala. Khaima rice mixed with ghee is used in this biryani. Unlike the other kind of popular biriyanis where Basmati rice is used, Thalaswari biriyani is made using a premium quality short-grain rice, which is also known as kaima rice or biriyani rice in Kerala. Along with almonds, sultana raisins, and many more are used.

The use of shrimp with meat is noticeable in this biryani. Masala for this biriyani is made from a unique blend of Kerala spices.

9. Kamarupi Biryani

Kamarupi biryani is popular in Assam, India. Kamarupi biryani is prepared in Assamese cuisine. Kamrup is a district in Assam and Kamrupi biryani finds its origin in the predominately Muslim areas from this region. This is a simple, colorful and flavourful dish, where chicken is cooked with peas, carrots, beans and potatoes and flavored with nutmeg and cardamom.

10. Lucknowi Biryani

Just like Kolkata biryani. The difference is that spices are used more and potatoes are not given.
Actually, Lucknow is more into pulao of dum variety whereas the biryani is more famous in Hyderabad and Delhi. Dum pulao is not very spicy. It is more earthy whereas Hyderabadi biryani is pungent and spicy with strong flavors. … The quality and flavor of meat in both are excellent.

11. Kalyani Biryani

This biryani came to Hyderabad by the hands of the Kalyani Nawabs of Bidar in Karnataka. After the Kalyani Nawabs came to Hyderabad, they were married to Ghazanfar Jang of their family in the family of Asaf Zahir. Kalyani biryani was served by the Nawab to those who came to Hyderabad from Bidar. Kalyani Biryani is called ‘Hyderabadi Biryani of the Poor’.
After Operation Polo was launched by the central government, Kalyani Nawab’s family moved to Pakistan and the chefs of the palace opened shops in Hyderabad and started selling Kalyani biryani. Sheep are usually used in this biryani.

12. Mughlai Biryani

The biryani that came from Persia has been converted into Mughal biryani in contact with Mughal cuisine. It is also called Delhi Biryani. Mughlai Biryani is found in and around Delhi. You will find Mughlai Biryani in different areas of Delhi including the Jama Masjid of Delhi, Chandni Chowk, Nizamuddin Auliya’s shrine area.

13. Memony Biryani

This memony biryani is the discovery of memony’s in the Gujarat-Indus region of western India. Memony biryani is made from a combination of mutton, yogurt, fried onions and potatoes.

14. Bombay Biryani

Its origin is from Iranian biryani. However, it has more sweetness, fat and fried onions than other biryani.

15. Sindhi Biryani

This biryani is found in Sindh, Pakistan. Sindhi biryani is prepared with a combination of meat, basmati rice, vegetables, and various spices. Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty.

16. Bohri/Bohra Biryani

Bohri biryani is one of the various delicious biryani of Pakistan made by Dawoodi bohra community. What makes bohra biryani different is that it is comparatively less spicy than Hyderabadi biryani or Sindhi biryani. Instead of red chillies and grounded garam masala, it uses green chilies for heat and whole garam masala (mixed spices) for aroma.
This is a juicy biryani recipe. This biryani is very popular in Karachi, Pakistan.

17. Kashmiri Biryani

Kashmiri biryani is made by combining different ingredients including curd. The specialty of saffron.

18. Lahore Biryani

The biryani originated in Lahore, the capital of Pakistan’s Punjab province. Excessive spices and broth have made this biryani special.

19. Afghan Biryani

A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (yakhni) and other condiments that are used in biryani. The Delhi-based historian Sohail Hashmi refers to the biryani as midway between the pulao and biryani. The Afghani biryani tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces. Generally, afghan biryani is a combination of polao and biryani. The rice and meat are cooked together, biryani is prepared, dried fruits and large quantities of meat are cut and spread small. As mentioned earlier, present, this biryani is available in Bhopal, the capital of Madhya Pradesh, Afghanistan, and India.

20. Ispahani Biryani

Found in Isfahan, Iran. Served with kebabs with rice and porridge and meat.

21. Dubai Biryani

Dubai in the United Arab Emirates has now become a hub for cultural activities around the world. Delicious Dubai Biryani is made by combining biryani from different countries.

22. Iraqi/Arabian Biryani

This biryani is made using chicken with saffron mixed rice.
Kabsa/ Majbus Kabsa is a similar dish like Biriyani but traditionally does not use garam masala nor yogurt during the cooking process is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as the national dish.

23. Turkish Biryani

The Turks learned biryani long ago. However, their biryani is not exactly biryani but looks like fried rice. Earlier, in the Ottoman Empire, Turkish biryani was served with pigeon meat at the Sultan’s palace. This biryani is currently available in Turkey.

24. Burmese Biryani

In Myanmar, Burmese biryani is known as ‘Danpouk’ or ‘Dunbouk’. This biryani is served with chicken and salad made of onion and cucumber.

25. Nasi Biryani

Today’s Nasi Biryani is a combination of Indian, Malaysian and Chinese cuisine with Muslim imported biryani in Malaysia and Singapore.

26. Nasi Kebuli Biryani

Ghee, meat and rice are made from Nasi Kabuli or Indonesian biryani. Nasi Kabuli originated in Indonesia at different times with the arrival of Indian and Indian culture.

27. Kapangpangam Biryani

A unique Kapampangan dish that is well enjoyed by other ethnic groups is nasing biringyi (chicken saffron rice). Since nasing biringyi is so difficult to prepare, this unique Kapampangan dish can only be enjoyed during fiestas in Pampanga.In the Philippines,this frozen rice biryani is served with meat. It should be compared to the Nasi Briyani dish of Malaysia.

Biryani is so ingrained in the last 400 years of Indian Subcontinent’s history that it would be a mistake to call it just a dish. A plate of biryani is a silent witness to joys and sorrows, festivals, and many national achievements and crises. So biryani seems to have merged with our national existence beyond mere filling or filling the mouth.

resources: # Google.com
# https://wikipedia.org/wiki/

Mushfiqur Rahman (Editor)

In Going Delicious Magazine, our mission is to focus stories around your world to the world. We aim to provide a platform for those who document and capture the world of food and travelling, bringing them together to create a record of wonderful and mesmerizing moments to share with everyone. Going Delicious Magazine is a collaborative project with a diverse group of photographers, writers, adventurers, Food journalist,Chefs and Food Critics. Together we bring readers a world of Adventure and delicious experience..

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