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Biryani- Types of Biryani

Deepak Kiran

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Biryani is a layered rice preparation, traditionally made with cooked meat and rice. The meat is flavoured with warm spices (garam masala) and a gravy with tomato or onion. The meat and rice are added in alternate layers and the whole pot is cooked with a sealed lid on top of it (dum)

It is made with Indian spices, rice, meat (chicken, beef, goat, pork, lamb, prawn, or fish), or eggs. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine.

One theory states that it originated from birinj, the Persian word for rice. Another theory states that it is derived from biryan or beriyan, which means "to fry" or "to roast. . The word 'biryani' is derived from a Persian word, birian, which means fried before cooking.

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.

Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India.

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities.

In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Andhra Pradesh, and Karnataka, where Muslim communities were present

Biryani has many distinct versions. Let's discuss the various varieties of Biryani

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Hyderabad’s main biryani specialties — zafrani biryani and sofiyani biryani.

Zafrani biryani is a special dish that was cooked in the imperial kitchens of the Moghul Empire, and was primarily named so because of the presence of the main ingredient zafran i.e., saffron. Sofiyani biryani, on the other hand, gets its name from sofiyana, which denotes delicateness and is associated with nobility. The two dishes are cooked in very few households, because the authentic recipe remains only with a few of the noble families
Above shown Zafrani biryani

Sofiyani biryani

Deepak Kiran

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Hyderabadi Chicken Dum Biryani :heart1:
Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad.

This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself.

It is made using chicken which is marinated then cooked and then is added to cooked rice and again cooked under dum. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. :tso:

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This rice dish has two major ingredients – chicken and basmati rice. The rest is playing around with ingredients and spice mix to create this flavorful Chicken Biryani.

This is Kacchi Style of Biryani from Hyderabad, where the chicken used for layering is uncooked and is placed at the bottom of the handi. Takes much longer to be prepared than a Pakki biryani, where the chicken is cooked before it is layered on the rice.

People cook raw rice and raw meat together in a ‘handi' (or earthen pot) with potli masala (a mixture of different masalas) which makes it so special and spicy. The method of cooking makes hyderabadi biryani unique and delicious. potli masala (mixture of different masalas) makes it so special and spicy and layering of basmati rice and nonveg pieces adds to the taste and covering the lid with dough helps in boiling evenly and it is a blend of Mughlai and Telugu cuisine.

It takes careful planning and a lot of time to prepare Hyderabadi biryani. It is believed that this style of cooking is known as ‘Dum' which comes from Persia during the regime of Mughals in the country.

It is just not the rich taste for which the Hyderabadi biryani is famous for. The food is also often compared to the way of life in Hyderabad.


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Just jeeraga samba make it go mad even the raw rice smells like a biryani. Alomost all the biryani masters prefer this rice.
Note: in ambur they have association for biryani masters almost all over tamilnadu for elections our masters in tamilnadu tour.:holiday: