Eid 2025: 12 Varieties Of Biryani That You Must-Try Once In India

 From the royal kitchens of the Nizams to the coastal spices of Kerala, let's embark on a flavorful journey to explore 12 distinct types of Biryani enjoyed across India.

 

Perhaps the most iconic of all, Hyderabadi Biryani is a global sensation. Originating from the kitchens of the Nizams of Hyderabad, it is known for its "dum pukht" cooking method, where marinated raw meat (kachchi gosht) and partially cooked basmati rice are layered and slow-cooked in a sealed pot. The result is an incredibly aromatic, rich, and flavorful biryani with perfectly tender meat and distinct long grains of rice.

 

Also known as Awadhi Biryani, this variant is renowned for its subtle flavors and delicate cooking style. Unlike the robust Hyderabadi version, Lucknowi Biryani employs the "dum" method where meat and rice are cooked separately and then layered and slow-cooked to meld the flavors. It often features pre-cooked meat (pakki gosht) and a milder spice profile, emphasizing the aroma of saffron, kewra, and rose water, giving it a refined and aristocratic taste.

 

Bringing a unique twist to the classic, Kolkata Biryani stands out with its inclusion of tender, soft potatoes and sometimes a boiled egg, alongside the meat (usually mutton or chicken). It’s characterized by its lighter, fragrant rice, subtle use of spices, and a hint of sweetness, often achieved with a touch of sugar or kewra water. The aromatic potatoes soak up all the delicious flavors, making it a truly comforting dish.

 

Hailing from the town of Ambur in Tamil Nadu, this biryani is distinct for its use of Seeraga Samba rice, a small-grained, aromatic rice variety that absorbs flavors beautifully without becoming mushy. The meat is cooked directly with the rice, typically with a chili paste made from dried red chilies, giving it a unique spiciness and a slightly tangy flavor. It's lighter on oil compared to some other biryanis, making it quite popular in the region.

 

Another gem from Tamil Nadu, Dindigul Biryani is known for its intense tang and bold, peppery notes. Like Ambur, it uses Seeraga Samba rice and is distinguished by the liberal use of curd and lemon juice, which impart a distinct sourness. The meat, usually mutton, is cut into small cubes, allowing it to cook thoroughly and absorb the flavors of the robust spice blend.

 

From the Malabar coast of Kerala, Thalassery Biryani is a testament to the region's Arab culinary influences. It uses a short-grain, aromatic rice called Jeerakasala or Khyma, which is fried in ghee before cooking. The masala for the meat is prepared separately and is rich with local spices like green chilies, ginger, garlic, and a hint of coconut oil. The layers are then slow-cooked, resulting in a fragrant and less spicy biryani with a unique texture.

 

Often considered synonymous with Thalassery Biryani, Malabar Biryani encompasses the broader coastal region's style. It shares the characteristic use of Jeerakasala rice and the layered "dum" cooking method. The flavor profile is a harmonious blend of fragrant spices, fresh herbs, and often a touch of coconut milk, giving it a subtly sweet and creamy undertone.

 

While originating from the Sindh province, Sindhi Biryani is widely popular in India, especially in communities with Sindhi roots. It's known for its robust and tangy flavor, often incorporating dried plums (aloo bukhara), potatoes, and fresh herbs like mint and coriander. The spices are bold, and it often has a distinctive reddish hue due to the use of tomatoes and red chili powder.

 

A vibrant and flavorful creation from Mumbai, Bombay Biryani is a delightful mix of sweet, spicy, and tangy notes. It often features fried potatoes, dried plums, and a generous amount of fried onions, contributing to its distinct taste and texture. It's a slightly wetter biryani compared to its drier counterparts, and the use of keora water adds to its floral aroma.

 

Originating from the Beary community in coastal Karnataka, this biryani is subtly flavored, relying on the fresh essence of green chilies, coconut, and specific local spices like fennel seeds. It's a lighter biryani that showcases the region's indigenous ingredients and has a distinct aroma that sets it apart.

 

Developed by the Memon community, who originated from Sindh and settled in various parts of India, this biryani is known for its rich and spicy flavor profile. It often uses lamb or beef and is characterized by its vibrant red hue, achieved through generous use of red chili powder. Unlike some other biryanis, it typically doesn't include potatoes or tomatoes, focusing purely on the meat and rice.

 

Primarily a vegetarian biryani, Tehri is popular in parts of Uttar Pradesh and Bihar. It's made with a variety of vegetables, most commonly potatoes, carrots, peas, and cauliflower, cooked with rice and a medley of spices. While often considered a type of pulao, its robust spicing and the "dum" cooking method give it a richness akin to biryani, offering a delicious alternative for vegetarians.