By Suprita Mitter
January 26, 2025
One of the most popular dishes in India, the Biryani is cooked across regions and communities in India. India's diverse biryanis reflect its rich culinary heritage, with each region offering unique flavours, spices, and cooking technique.
Known for its spicy and aromatic flavour, this biryani is made with basmati rice, meat (often goat), and a blend of spices, cooked in the traditional dum style.
Originating from Lucknow, this biryani is cooked in a dum style but is milder than the Hyderabadi version, with fragrant spices and a rich, flavourful broth.
The specialty of this Biryani is the mild flavour and the inclusion of potatoes and boiled eggs along with meat and Basmati rice. There is a hint of sweetness and fragrant flavours from saffron and rose water.
From Tamil Nadu, this biryani is made with jeera samba rice and features a tangy flavour, owing to the use of curd and lemon.
Made by the Bohri Muslim community, this delicious biryani is known for its rich flavour and the use of freshly ground spices. It is cooked specially during Eid and other festive occasions.
Originating from the town of Ambur, this biryani is known for its unique blend of spices and simplicity. It is typically made with short-grain seeraga samba rice, succulent pieces of chicken or mutton, and a blend of spices. Ambur Biryani is less spicy and relies on the flavour of the meat and rice
A Kerala specialty, this biryani is made with small-grained Khyma rice and is known for its aromatic and mildly spiced flavour, often prepared with chicken, seafood, or mutton.