10 Best Varieties of Biryani from Across India


An experience of Indian cuisine is just incomplete without Biryani. A remarkable and a yummy diversion of rice dish, Biryani - the name itself gets us salivating of this delicacy.

Though this dish is of a Persian origin, it was brought to India during the Mughal era. However, you will be surprised to know that every region in India has its own unique and scrumptious Biryani recipe that’s as lip-smacking good as the other.

Here we bring to you 10 best varieties of Biryani from across India that will make you feel hungry:

Hyderabadi Dum Biryani 

Hyderabadi biryani is a world famous dish that originated from the kitchens of Nizam.
The preferred choice of meat for this dish is goat; however, chicken is also used in some variations. To prepare this non-vegetarian delicacy, the meat is usually marinated in traditional spices. It is then layered with basmati rice and cooked in a dough-sealed handi called dum.
This dish is so aromatic and rich in taste that it is just hard to resist.


Awadhi Mutton Biryani

Awadhi biryani is very much popular in Lucknow and Delhi.
This biryani is quite different from the rest of the biryani and is usually cooked in three steps. The first step involves the making of the Yakhni (rich mutton stock), the second step involves preparation of rice in yakhni and spices, and the third is the layered arrangement of rice and meat that is cooked in a sealed pot on very low heat.  The kewra water or screwpine water is later added to the Awadhi Biryani for a final royal touch.
Full of flavor, this biryani is just perfect for your dinner table feasting!


Ambur Biryani                            

Ambur biryani is an authentic and traditional dish from Tamil Nadu. Cooked mainly with jeeraga samba rice, this dish can be prepared with either chicken or mutton as per choice. The major highlight of this biryani is the fact that the meat is soaked in curd before adding it to the rice.
Usually served with brinjal curry (khattay baigan) and cucumber raitha, this dish imparts a unique taste that’s hard to forget.


Dindigul Biryani 

Dindigul biryani is an amazing South Indian preparation to indulge in.  A melange of spices like star anise, mace powder, and cloves, this dish is a true delight for rice lovers. What makes it different from other biryanis is the marination of meat in lemon juice and curd.
Tangy and spicy, with a quintessential flavor, this dish deserves every bit of its reputation.


Kolkata Style Chicken Biryani

Kolkata style chicken biryani is an inspiration from Awadhi cuisine.
The distinctive thing about Kolkata Biryani is that it is much lighter on spices. Nutmeg, cardamom, cinnamon, mace, rose water, saffron, screwpine water (meetha attar) and yogurt are the quintessential ingredients for this dish. In fact, the addition of potatoes lends a different flavor to this gastronomy delight.
This Kolkata innovation of biryani is so a delicious in taste, that it certainly makes you ask for more.


Sindhi Biryani

This dish originates from the Sindhi province of Pakistan. It is made with tender meat (lamb), tangy masala, curry seeped potatoes, prunes and beautiful basmati rice scented with the aroma of mint and saffron. However, this dish is a little spicier as compared to other biryanis.
A complete expression of its culture, Sindhi biryani tastes yummy and delicious when served hot.


Bombay Biryani

This exotic dish is usually prepared by the Muslim community in Mumbai (originally known as Bombay).
A hearty combination of spices, meat, and rice, studded with kewra, this dish is typically sweeter and has more grease and fried onions than other varieties. Served with either raita or salad, this dish is a classic Sunday meal in most non-vegetarian families in Mumbai.


Malabar Biryani

Malabar biryani is yet another popular dish from Kerala in South India. It is cooked with tender chicken wings, steamed rice, turmeric, mild spices and is beautifully garnished with sautéed dry fruits.
Mouth-watering and palatable this Kerala style biryani is quite heavy enough to fill your tummy.


Bhatkali Biryani 

Bhatkali biryani evolved from the Bombay biryani and is quite popular in the Konkan belt and in coastal Karnataka. 
The unique component of this dish is that it uses a lot of onions for preparation. While cooking this dish - the meat and onion based sauce is placed at the bottom of the cooking pot, whereas the layers of rice are added on the top. In addition, spices like cardamom, cloves, and cinnamon are used to obtain a distinct aroma. 
Although low on spice, the Bhatkali biryani has the right amount of flavor to soothe your taste buds. 


Beary Biryani 

Beary biryani evolves from the Muslim community of the Dakshin Kannada region, of Karnataka.  
Interestingly, this dish can either be made with chicken, mutton, or prawns – depending on the choice. To prepare this dish, the basmati rice is cooked separately with spices and ghee, with raw meat layered on top for the final traditional dum method.
Mildest biryani of all, Beary biryani aptly creates a delicious sensation in your mouth!!
Biryani is a lot more than just a dish. Wholesome and nutritious they are appropriately defined as a gastro nirvana for food lovers.
So if you wish to tranquilize your belly senses, ensure you go for a biryani trail from across the various regions in India!!


Cox and kings