Made as a Hindu variation for Muslim Nawabs, Tehri is a vegetarian rice dish with a recipe similar to the classic biryani with a slight alteration to it. This dish gained extreme recognition during the World War II when meat prices skyrocketed and vegetables emerged as a cheaper alternative to it.
When we think of biryani, Hyderabadi Biryani is the first that comes to one’s mind. It was initially conceived as a dish under AsafJaha I, the appointed Governor of Deccan by Aurangzeb.
Bengal got its Biryani in 1856, when the Nawab of Awadh, Wajid Ali Shah was exiled from Lucknow. The Nawab brought his chef and his royal recipes of biryani along with him. A simpler variation of the biryani, Calcutta biryani is light and mild regarding spices.
A very popular dish among the community of Malabar, this variation of the dish originated in Kerala. A majority of spices are used in the preparation with very little chilli.
This Biryani originated in Pakistan, as it prevailed in the previously known Sindh region of the country before the partition. It has since then, evolved to become a significant part of Sindhi and Pakistani cuisine. Truly exotic in taste, this biryani is a treasure of sorts for its aromatic spices and flavor.
The Bombay Biryani is derived from the Irani style of Biryani. It is accompanied with a side of meat gravy. The base is similar to Bhatkali Biryani, while it also draws influences from Mangalore and Gujarat.
There are lots of similarities in the cuisine palate of India and Middle East. Hence Biryani and Kebabs are a usual part of the staple diet in both of the regions. It is popular in Iraq, Bahrain and other Middle Eastern nations. This Biryani differs from the Indian version as they use more saffron in quantity than the Indian kind.