They say, you are not a true foodie, if you don,t like biryani. This beautiful creation of mankind, full of aroma and deliciousness, is every foodie’s fantasy. Here we are compiling the various versions of this lovely dish that you must try.

Dindigul Biryani (Tamil Nadu)

This one’s a favorite in Chennai with many outlets dedicatedly serving just Dindigul biryani. The rice used in it is very different ­ jeera samba rice instead of Basmati, giving it an entirely new flavor. The biryani also uses cube-sized mutton/chicken pieces instead of big chunks. Apart from the usual masala, a lot of pepper is used.

Lucknowi Biryani (Uttar Pradesh)

Based on the Persian style of cooking, it is made with the use of a completely different method known as dum pukht. As is the norm with most Persian formats, the meat and gravy are partially cooked and then layered in the dum pukht style. Served in a sealed handi, this version is light on the stomach as it is low on spices.

Kolkata Biryani (West Bengal)

Kolkata biryani has its roots in the Nawabi style version from Lucknow. The chefs from Awadhi kitchens brought the signature recipe to Kolkata, which later became the unique Kolkata biryani that we know today. The Kolkata version is unique, thanks to its subtle use of spices combined with ghee, Basmati rice, and mutton. The addition of potatoes and boiled eggs also lends a different flavor to the dish. The use of nutmeg along with saffron and kewra is its signature aroma.

Ambur Biryani (Tamil Nadu)

Take a trip to the sleepy little town of Ambur and the first thing that’ll strike you is the innumerable biryani stalls dotting the Chennai-Bengaluru highway. There’s chicken, mutton, beef and prawn as options, with the flavor of mint and coriander standing out. The highlight of this ambur version is the fact that chefs soak the meat in curd before adding it to the rice, which imparts a unique taste to the dish. Have it with onion raita and brinjal gravy.

Bhatkali Biryani (Coastal Karnataka)

Though low on spice, the Bhatkali biryani has the right amount of flavor. This particular style originated from the Nawayath Muslim community of Bhatkal, in coastal Karnataka. They use a lot of onions, green chilies in their style of cooking ­ also in the layered format. Bhatkali biryani chefs cook mutton/chicken pieces in curd. This eventually makes the dish less spicy.

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