# Origins of Biryani

By [Prabish Chaurasia](https://dylit.info/user/appspc)

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Other Notable Regional Biryanis: Dindigul Biryani (Tamil Nadu): Another Tamil Nadu variant, using Seeraga Samba rice and cube-sized meat pieces, known for its unique masala and often a peppery kick. Bhatkali Biryani (Bhatkal, Karnataka): Part of Navayathi cuisine, this biryani features a distinct flavor profile with a generous use of green chilies and onions, and the meat is often cooked directly with the rice. Beary Biryani (Coastal Karnataka): Infused with coconut and green chilies, offering a unique coastal flavor. Kalyani Biryani (West Bengal): A unique variety originating from Kalyani, known for its specific regional flavor. Memoni Biryani (Gujarat-Sindh region): Developed by the Memon Muslim community, it's a very spicy biryani, often made with lamb and characterized by fewer artificial food colors, letting the natural color of the ingredients shine through. Bohri Biryani (Western India): Originating from the Shia Muslim Bohra community, it's often milder with distinct flavors, sometimes featuring a whole piece of meat and a subtle sweetness. Kampuri Biryani (Assam): A unique Assamese take that not only includes meat but also a variety of vegetables. Doodh ki Biryani (Hyderabad): A royal Hyderabadi biryani where marinated meat is cooked in milk before being layered with rice. Kashmiri Biryani (Jammu & Kashmir): A milder version, rich with saffron, dry fruits, and nuts. Each regional biryani tells a story of local ingredients, historical influences, and culinary traditions, making the biryani landscape in India incredibly diverse and delicious.