Biryani lovers, did you know there are really 10 types of major Biryanis in India?

Biryani fights are common all over India and can get rather messy, what with all the vested emotions from across the states. Whether you are a foodie or not, the indomitable aroma of a plate of hot biryani is sure to make you drool. Quite popular among Indians and its diaspora, Biryani has earned the luxury of being a royal food. A simple hotch potch of rice, vegetables and meat with some authentic Indian spices has made biryani a love affair for gastronomers.

Given the sheer richness and diversity of Indian cuisine thanks to the bountiful cultural heritage, almost every region has its own version of the biryani. While the biryani of Hyderabad, Kolkata, Kashmir, Lucknow, and Kerala are the prominent delicacies in the country and more popular, there are a lot of other varieties as well, some of which are on the verge of extinction.

Something like doodh ki biryani, Muthanjan biryani or seviyyon ki biryani aren’t really popular in the country because not many people know about it.

Tracing down the origin of the biryani, Dr. Elizabeth M. Collingham, a research fellow at Jesus College, Cambridge, who has her own book on Indian curries, said the biryani was created in the Mughal royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian pilaf. However, some other researches claim that the 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao: it states that the word "biryani" is of older usage in India. No matter when it originated, the biryani has been an eternal embodiment of delicacy. It is an enormous power. In fact it’s power was evident, though in this reference, negatively so, when a bunch of people were lured by a plate of biryani to burn buses in Bangalore. So powerful a food, yet not many know about the variants.

So here we present the 10 types of biryanis with recipes to make your weekend worthy of memories.

(Image: Wikipedia)