salt. Dindigul biryani The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste. Hyderabadi biryani Hyderabadi biryani is India’s most famous biryani; some say biryani is synonymous with Hyderabad. The crown dish of Hyderabadi Cuisine, Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani, such as kachay gosht ki biryani or dum biryani, where goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour. Memoni/Kutchi biryani Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with mutton, dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats and rice (and vegetables, if present) to blend without too much orange colouring. Kalyani biryani Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan. Also known as the "poor man's" Hyderabadi biryani, Kalyani biryani is always made from small cubes of buffalo meat. The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and much onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot). Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the Asaf Jahi family. Kalyani biryani was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion. Kolkata biryani Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat and egg ('dim' in Bengali). It is said that