What are the different types of famous biryanis in India?

What are the different types of famous biryanis in India?

India’s culinary landscape is a tapestry of diverse flavours, and biryani, a beloved dish across the country, is a shining example of this diversity. Here are some of the most famous types of biryanis, each with its unique characteristics and regional influences:


  1. Hyderabadi Biryani: This is perhaps the most famous biryani in India, originating from the kitchens of the Nizams of Hyderabad. It comes in two varieties: Kacchi (raw) Biryani, where raw marinated meat is cooked with rice, and Pakki (cooked) Biryani, where cooked meat is layered with rice. It’s a rich dish, high in calories and fat, but provides good protein and carbohydrates.

  2. Lucknowi (Awadhi) Biryani: Known for its mild flavours and aromatic spices, this biryani from Lucknow involves cooking meat and rice separately and then layering them together.

  3. Kolkata Biryani: A unique variant that traces its roots to the Nawabs of Bengal, it features potatoes, meat, and rice. It is known for its subtle flavours and the use of yoghurt-based marinades.

  4. Dindigul Biryani: Hailing from Tamil Nadu, this biryani is known for its spicy and tangy taste, and it is often used with jeera samba rice instead of the more common basmati.

  5. Malabar Biryani: Originating from Kerala, this biryani uses short-grain rice and is noted for its distinct flavour, often using local spices and sometimes coconut milk.

  6. Ambur Biryani: Another Tamil Nadu variant, Ambur Biryani is famous for its use of dried chilli paste and a special variety of rice called Seeraga Samba. It has a distinct taste and is often accompanied by brinjal curry.

  7. Thalassery Biryani: This Kerala biryani is known for its unique preparation using a variety of spices and a special short-grain rice called Khyma or Jeerakasala.

  8. Sindhi Biryani: Originating from the Sindh region, now in Pakistan, this biryani is known for its spiciness and tangy ingredients like tomatoes and yoghurt.

  9. Kozhikode Biryani: Another Kerala variant, Calicut Biryani, is made with Khyma rice, ghee, and local spices.

  10. Bhatkali Biryani: A speciality of the coastal Karnataka town of Bhatkal, this biryani is distinguished by its use of onions and green chillies, resulting in a unique taste.


These biryanis, each with its unique taste and ingredients, highlight the rich regional diversity of India’s culinary heritage, inviting a sense of appreciation for the country’s varied flavours and cooking techniques.

Spread the Word: Share This Post!