Popular Biriyani Dishes From Across The Globe

If there is anything so-called, 'heavenly food', it is undoubtedly the biryani. Biryani, an evergreen classic, really needs no introduction. It's aromatic, it's divine and one of the most loved delicacies not just in India but around the world.

Here are few of my favourite Biriyani Dishes from across the globe:

1. Hyderabadi Biryani- Whenever it comes to biryani, Hyderabadi Biryani is the first that comes to our mind. This is the crown dish of the Hyderabadi Muslims. Asaf Jah I was the ruler under whom Hyderabadi Biryani was first prepared, who was first named as the Governor of Deccan by the Mughal Emperor Aurangzeb. It also known as Hyderabadi Dum biryani, a style of biryani which comprises cooked rice and cooked meat made in alternative layers and cooked on a flame. Dum pukht method is used in the preparation which infuses the correct flavors in the rice and meat. The usual components of the dish are rice, meat (gosht) and spices.
2. Sindhi Biriyani- The colourful and sweet-smelling Sindhi biryani originated from the Sindh province of Pakistan which quite popular for its peppery savour, aromatic rice, and delicate meat. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. Sindhi biryani is prepared with meat included with basmati rice, different vegetables, and spices.
3. Mughlai Biryani- Mughlai biryani is a variety of Indian biryani to have been enjoyed by the Mughal Emperors before. It is generally mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mix veggies and dry fruits. A lot of fragrant flavors such as saffron, nutmeg, cardamom, cumin, and cinnamon add to the rich and exceptional flavor of the biryani thereby making it ideal for festive events and religious occasions such as Eid.
4. Oman Chicken Biriyani- This rice dish is an Omani interpretation of Indian and Persian chicken biryanis. This biriyani consists of basmati rice mixed with desi ghee, saffron and marinated chicken (preferably legs or breasts) which is roasted. The use of spices and herbs makes it different from other biriyanis.
5. Malabar Biriyani or Thalassery Biryani- A very popular dish among the community of Malabar Muslims, this variation of the dish originated in Kerala. The components of meat and spices are quite similar to the other varieties of biriyani but Malabar biriyani is different because of its choice of rice. They use an unusual type of rice grain known as Khyma which a small- grain thin rice. A majority of spices are used in the preparation with very little chilli. The biryani is then cooked on dum after being sealed, and the top of the pot is covered with hot charcoal.
6. Lucknowi Biriyani- This lucknowi biriyani style is synonymous to 'pakki'  and it belongs to the royal city of Lucknow. It is known to have a comparatively mild flavour; the meat and the rice are cooked separately and then layered in a pot that is placed over a low flame. Many chefs also add a little-concentrated stock to the rice to flavour it. This variant doesn't use potato and is light for the stomach as it is very less spicy. 
7. Afghani Biriyani-This Biryani comes all the way from Afghanistan and gets its rich colour and fragrance from the use of saffron. This is an exclusive biryani dish with spicy and dry fruits incorporated perfectly with rice and meat. Dum Biryani Restaurant Style is the technique of cooking as it helps to make the recipe much more delicious.
8. Srilankan Biriyani- In Sri Lanka, it is Buryani, a colloquial word which is generated from Buhari Biryani. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. This one-pot meal is actually very similar to South Indian version of Biriyani. It gets its unique flavour from the tempering of cashew paste cooked in coconut milk, which makes the dish rich and delicious. 
9. Nasi Kebuli Biriyani- Nasi kebuli Biriyani belongs to Indonesian variant. Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent. It is made by infusing several ingredients together like spicy steamed rice dish cooked in goat meat broth, milk and ghee. It is served with cucumbers, tomatoes and lettuce on the side
10. Kachchi Biryani- Kachchi biryani was created after Aurangzeb appointed Niza-ul-Mulk as the new ruler of Hyderabad. It is a sort of biryani where the uncooked yet marinated chicken or goat meat is layered in the handi, an earthen pot with rice alternatively in multiple layers and cooked on the heat. As the handi is sealed with wheat dough, the steam inside allows cooking the dish. The container remains unopened during the entire duration of cooking. 

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-Aayush Neil