It was introduced by the Nawabs of Arcot who once ruled the area. It is typically made with jeera samba rice. The Ambur/Vaniyambadi biryani is accompanied by dhalcha, a sour brinjal curry, and pachadi or raitha (sliced onions mixed with plain curd, tomato, chilies, and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice. Ambur-style biriyani is popular as street food all across South India. Beef biryani Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions, and many tomatoes. It has a distinct tomato, jeera and dhania flavour. In Kerala, beef biryani is well known. The Bhatkali biryani is a special variant where the main ingredient is onion. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn, and vegetable biryani. Bhatkali/Navayathi biryani This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian breads. In Bhatkali biryani, the meat is cooked in an onion and green chili-based masala and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange. Though similar to those in Thalassery, this biryani differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal biryani. No oil is used. Bohri biryani Bohri biryani, prepared by the Bohris is flavoured with many tomatoes. It is popular in Karachi. Chettinad biryani Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry leaves. Degh Ki biryani/Akhni Biryani of Parbhani Degh ki biryani is a