9 lesser-known Biryanis from different parts of India

From Lucknowi biryani or Hyderabad biryani, we have heard a lot of biryanis and its varieties. But, did you know that there are many flavourful biryani rice preparations of biryani enjoyed across India and are still not celebrated? So, if you are a biryani lover and looking for something beyond the regular biryani preparations, then this piece of information is for you. Take a look at these lesser-known Biryanis from different parts of India that are worth a try.

As the name suggests, this biryani uses doodh or milk in its preparation and belongs to Hyderabad. It is made with chicken or mutton chops cooked in milk. Later, rice is added along with spices and they all are together cooked on dum.

It is said that Nawab Wajid Ali Shah, the fifth king of Oudh was the creator of the very first Moti Biryani. Moti Biryani has edible pearls in it that were made using eggs and then wrapped in real gold and silver foils to give them a shiny appearance. These edible pearls were then stuffed inside the chicken, which was cooked along with rice.

Kolkata Biryani is known for having fried potatoes in it. As per food experts, Nawab Wajid Ali Shah wanted to recreate a similar Biryani dish in the city of Calcutta. As he was not able to afford meat at that time, the local cooks gave a twist to the Biryani recipe and replaced the meat with fried potatoes.

It is a classic South Indian biryani made with fish, rice, fried cashews, and caramelized onions. In some places, they also add coconut and black kokum to it.

This biryani is native to Northern India and uses a special achari masala made with fennel seeds, coriander seeds, onion seeds, carom seeds, fenugreek seeds, mustard seeds and other spices.

Jodhpuri Biryani is made with rice and a plethora of vegetables which makes it tasty and nutritious at the same time. It also uses a lot of dry fruits that give it a royal touch.

As the name suggests, Kataki Biryani belongs to the Cuttack region of Odisha. In this Biryani, mutton is first half-cooked and then given dum along with rice.

This biryani belongs to the Beary, also known as Byari Muslim community in the coastal region of Karnataka. This biryani was originally made by merchants and traders who used a large quantity of green chillies and coconut in the recipe.

This biryani is native to Kampur region of Assam and in this firstly chicken is cooked along with vegetables and then spices are added to give flavour and then rice is added.

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