8 Best Varieties of Biryani

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Biryani is a dish that has been improvised upon in many ways. Each community and region of India has its own traditional style of making biryani.


It has also absorbed by all. That is why, we have more than 50 different types of biryani that are popular in India and abroad. To give biryani lovers a head start, we have put together a list of 8 Best Varieties of Biryani that you must try before your life is over.

Ambur Biryani


It’s laborious to miss out on the Ambur biryani if you’re in Tamil Nadu.

Take a visit to the sleepyheaded very little city of Ambur and also the very first thing that’ll strike you is that the in enumerable biryani stalls dotting the Chennai-Bengaluru route. There is chicken, mutton, beef and prawn as choices, with the flavour of mint and coriander standing out.


The highlight of this biryani is that the undeniable fact that chefs soak the meat in curd before adding it to the rice, that imparts a singular style to the dish. Have it with onion raita and brinjal gravy…

It is the best types of Biryani in Southern India. Ambur has more biryani shops per km than any metropolitan city in the world!

Dindigul Biryani


This one’s a favorite in chennai with many shops dedicatedly serving simply Dindigul biryani.

The rice utilized in it is terribly completely different – jeera samba rice rather than Basmati, giving it a wholly new flavour.


The biryani additionally uses cube-sized mutton chicken items rather than huge chunks. With the exception of the same old masala, loads of pepper is employed.

Lucknowi Biryani


Lucknowi Biryani (Uttar Pradesh) is famous in Uttar Pradesh.

Uttar Pradesh: supported the Persian sort of preparation, the Lucknowi biryani is formed with the utilization of a totally totally different methodology referred to as dum pukht.


As is that the norm with most Persian formats, the meat and gravy square measure part deep-fried so bedded within the dum pukht style. Served in a very sealed handi, Lucknowi biryani is light-weight on the abdomen because it is low on spices.

Malabar Briyani


Kerala: Malabar biryani, celebrated in Kozhikode, Thalassery and Malappuram areas of Kerala, is defined by the distinctive type of rice known as khyma rice, the wealthy flavour of spices, and also the generous usage of cashew nuts and raisins.

Chefs in Kerala add these ingredients munificently whereas getting ready the biryani. The rice is cooked separately from mutton gravy and mixed well only at the time of serving.


The Kerala vogue biriyani or Malabar Biriyani may be created with chicken, egg, mutton and fish. Malabar Biriyani is out there at Malabar region and in conjunction with coast from Kozhikode, Malappuram, Kannur to Kasargod.

Sindhi Biryani


Pakistan: Sindhi biryani, that originated in Sind, Pakistan, is sort of spicy and zesty. Sour curd, generous use of spices and chili mark this manner of biryani. Usage of kewra or mitha ittr is another differentiating issue. Sindhi biryani recipes additionally use potatoes and prunes.


The popular dish is created with special meat and rice beside its spicy has quite distinct aroma. Sindhi Biryani is additional spicy and attractive biryani is serverd with raita and salad.

Hyderabad Biryani

Chicken Hyderabadi Biryani (6) - 1

The delicious Hyderabadi Biryani is formed with basmati rice and lamb meat or chicken and serverd with food and onions. Hyderabadi biryani is one among the foremost common dishes in south Asian nation. For several home cooks and chefs, this dish from Mughlai culinary art is sort of a challenge to create, and every has his distinctive means of spicing it up.


What makes it stand out is that the usage of saffron and coconut. This biryani is done in layers – the foremost difficult half in its creation. whereas most alternative biryanis ar forever dominated by mutton and chicken gravy, here the saffron mixed-rice takes over. Serve it with eggplant gravy.

Bhatkali biryani


Bhatkali biryani has been derived from the Bombay biryani. It uses more onions than any of the different types of biryani’s we discussed above. The meat and rice are cooked in an onion gravy. Unlike Ambur biryani, in which mutton pieces are soaked in curd, Bhatkali biryani chefs cook mutton chicken pieces in curd.

This biryani is popular in the Konkan belt and the coasts of Karnataka.

Kolkata Biryani


West Bengal: urban center biryani has its roots within the Nawabi style biryani of Lucknow. The chefs from Awadhi kitchens brought the signature biryani formula to urban center, that later got tweaked into the distinctive urban center biryani that we all know these days.


The urban center biryani is exclusive, because of its delicate use of spices combined with clarified butter, Basmati rice and mutton. The addition of potatoes and poached eggs additionally lends a special flavour to the dish. Use of nutmeg in conjunction with saffron and kewra provides this biryani its signature aroma.

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