By Suprita Mitter
August 12, 2024
Biryani is one of India’s favourite dishes. Each region in the country has made the dish their own and adapted it with regional flavours with unique blends of spices, rice, and meats. From aromatic and spicy to mild and tangy, each biryani tells a story of its origin.
Known for its spicy and aromatic flavour, this biryani is made with basmati rice, meat (often goat), and a blend of spices, cooked in the traditional dum style.
Originating from Lucknow, this biryani is cooked in a dum style but is milder than the Hyderabadi version, with fragrant spices and a rich, flavourful broth.
The specialty of this Biryani is the mild flavour and the inclusion of potatoes and boiled eggs along with meat and Basmati rice. There is a hint of sweetness and fragrant flavours from saffron and rose water.
From Tamil Nadu, this biryani is made with jeera samba rice and features a tangy flavour, owing to the use of curd and lemon.
Made by the Bohri Muslim community, this delicious biryani is known for its rich flavour and the use of freshly ground spices. It is cooked specially during Eid and other festive occasions.
Originating from the town of Ambur, this biryani is known for its unique blend of spices and simplicity. It is typically made with short-grain seeraga samba rice, succulent pieces of chicken or mutton, and a blend of spices.
A Kerala specialty, this biryani is made with small-grained Khyma rice and is known for its aromatic and mildly spiced flavour, often prepared with chicken, seafood, or mutton.