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Biryani Varieties in India

There is no greater comfort food than Biryani…

If there is one dish which is enjoyed across the length and breadth of India, it is Biryani or rather the many varieties of Biryani. This preparation of rice, meat or vegetables, oil or ghee and spices has the right combination of protein, carbohydrates and fats. Particularly if oil-usage is controlled and lean-meat is used, Biryani is also a healthy food option.

While chicken biryani and mutton biryani are popular among non-vegetarians, vegetable biryanis made with vegetables like cauliflower, carrots, beans and potatoes are also well-liked.

Most of the Biryanis are finished in ‘dum’ style, wherein the final cooking is done over a low flame with the lid sealed to the cooking utensil with ‘atta’ dough.

Variety of Biryanis to tickle your palate…

The extraordinary thing is that there are no less than 9 generic types of biryanis reflecting the cuisine nuances of north, south, east and west of India. We list out in Resources below the variety of famed Biryanis.

Residents of metros like Mumbai and Delhi, have the advantage of being able to taste the entire range of Biryanis, including those which originated in little-known places like Dindigul or Bhatkal.

Resources
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A.P. & Telangana

Hyderabadi Biryani

Final 'dum' cooking is done after layers of mutton or chicken gravy are interspersed with saffron-mixed-rice. Ideally accompanied by 'Mirch ka Salan'

Karnataka

Bhatkali Biryani

Here mutton or chicken pieces are cooked in yoghurt. Meat gravy and rice are placed in layers. Lots of onions and green chillies are used but this biryani is less spicy.

Kerala

Malabar Biryani

Khyma rice and mutton gravy are cooked separately and mixed only while serving. Cashew nuts and raisins are liberally used.

Maharashtra

Bombay Biryani

Half-cooked and cooked meat are placed in layers and then steamed 'dum' style. The distinguishing aspect is the usage of potatoes both in veg or non-veg biryanis.

Mumbai

Bohri Biryani

The Bohri biryani is slow cooked. The pot is layered with birista (golden fried onions), white rice, chicken or mutton, tomatoes and spices. It has a distinct smoked flavour, on account of meat being smoked before being put in the 'dum'.

Sindh

Sindhi Biryani

A spicy biryani on account of usage of sour curd and liberal usage of spices and chillies. Kewra, potatoes and prunes are also used.

Tamil Nadu

Ambur Biryani

Meat is marinated in yoghurt before adding it to rice. The flavours of mint and coriander stand out.

Tamil Nadu

Dindigul Biryani

Instead of basmati, jeera samba rice is used. Meat pieces are small-sized cubes and masala contains lots of pepper. 

U.P.

Lucknowi Biryani

Another lightly spiced biryani. Partially cooked meat gravy is layered with rice and after sealing the handi with atta, 'dum pukht' cooking is done

West Bangal

Kolkata Biryani

Distinguished by the usage of basmati rice, ghee, potatoes and boiled eggs. Aroma is the result of nutmeg, saffron and kewra.

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