Biryani is one of India’s best-loved dishes, and nearly every region makes it differently. Here are some of the most famous styles to try.
- Hyderabadi biryani: perhaps the most famous. The kacchi style layers raw marinated meat with partly cooked rice, and cooks them together under a sealed lid.
- Lucknowi or Awadhi biryani: delicate and fragrant, cooked using the dum slow-cooking method, with subtle spicing.
- Kolkata biryani: lighter on spice, and known for adding potatoes and often eggs.
- Malabar or Thalassery biryani (Kerala): made with short-grain kaima rice, and garnished with fried onions, cashews and raisins.
- Dindigul biryani (Tamil Nadu): uses seeraga samba rice, and often has a tangy flavor.
- Ambur biryani (Tamil Nadu): cooked with soaked chili paste, giving it a distinct color and flavor.
- Bombay biryani: often includes potatoes, with a slightly tangy, aromatic flavor.
What makes a good biryani?
- Separate, fragrant grains of rice.
- Tender, well-marinated meat or vegetables.
- Balanced, layered spices.
- Slow, sealed cooking that lets the flavors combine.
Accompaniments
Biryani is often served with raita, salan or mirchi ka salan, and boiled eggs, depending on the region. Exploring more? Read our guide to haleem in Hyderabad.
