Biryani can be made in several ways – each style unique to its place of origin. From a rich Hyderabadi biryani to a subtle Lucknowi biryani, there’s much to this delectable dish that we still don’t know of. In this post, we’ve mentioned some of the best and most preferred biryanis sold in India.

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India is a nation that not only comes from a rich cultural heritage, but also a comprehensive variety of traditional cuisines. You will stumble upon fresh flavors and new cuisines every few miles as you explore this culinary rich country. Indian cuisines are a mesmerizing pot of authentic flavors, colors, and texture. Biryani is one such Indian cuisine, much loved by the masses, which finds itself in the menu since times immemorial. Naturally, the best biryani masala comes from here and so, you must sample some of these rich biryani dishes whenever you can!

Hyderabadi Biryani (Andhra Pradesh)

The culinary pride of Andhra Pradesh, Hyderabadi biryani is one of the most popular dishes of all times. A challenging dish to prepare, Hyderabadi biryani recipe needs to be executed with utmost precision for best results. What makes it stand out is the use of coconut and saffron. The two ingredients form the top most layer of the dish and give it a unique taste. It is highly spicy and usually served with a subtle curd based curry.

Dindigul Biryani (Tamil Nadu)

Dindigul biryani is a famous dish that’s found on the streets from Chennai. The jeera samba rice used in the making of this distinctive biryani, is quite different from the usually used long-grained basmati rice. It gives the cuisine an entirely new flavor and makes it more palatable. Dindigul biryani, unlike other biryanis, has cube-sized mutton or chicken pieces, which are cooked-till-tender before being added to the dish. Apart from the usual biryani masalas, a lot of pepper is used in the making of Dindigul biryani.

Lucknowi Biryani (Uttar Pradesh)

Cooked in Persian style, the Lucknowi biryani is made in the ‘dum pukht’ style. Both meat and gravy are partially cooked in separate pans and then layered in the main pot. Lucknowi Biryani is served in sealed handis to keep its taste fresh and intact. It is low on spices, hence, light on the stomach.

Kolkata Biryani (West Bengal)

The chefs from Awadhi Kitchen first brought their signature biryani recipe to the city of Kolkata, which was later tweaked to match the local taste of the city but also maintaining its distinctiveness. Kolkata biryani mesmerizes its consumers with its choice of best biryani masala combined with ghee, Basmati rice and slow cooked mutton. The addition of boiled eggs, potatoes, nutmeg, kewra and saffron add to its distinctive flavor.

Malabar Biryani (Kerala)

Malabar biryani is another delicious variety of biryani characterized by the use of a unique rice type known as khyma. That along with the generous infusion of rich spices, cashew nuts and raisins. Chefs in Kerala state that it is one of those few dishes that demand patience and a lot of generosity with ingredients. Rice in Malabar biryani is cooked separately, from its gravy and mixed only at the time of serving.

Bombay Biryani (Maharashtra)

A classic Maharashtrian cuisine, the unique feature of Bombay Biryani is the use of potatoes – a lot of potatoes! Vegetarian or not, potatoes are one of the primary ingredients used in the making of this biryani. Bombay biryani recipe is quite similar to Hyderabadi biryani recipe. It is layered in proper dum-style and is highly spicy.

Hidden in the layers of spices, vegetables, succulent meat and rice, are tiny tales of biryanis that make it one of the culinary treasures of the nation. Explore the dazzling variety of biryanis and admire these delightful creations.