By Nikita Toppo
February 24, 2024
Made with meat (or vegetables), rice and aromatic spices, biryani is a beloved dish in India. Here are seven types of rice used for preparing the dish across the country.
Known for its long grains and enchanting aroma, basmati rice is the most popular variety used for preparing biryani.
This golden brown medium-grain rice, grown in parts of Karnataka, Andhra Pradesh, Tamil Nadu, and Telangana, is commonly used for kalyani biryani.
Also known as bean rice, these short grains are brown in colour and are widely used for Burmese-style biryani.
Grown in many parts of Maharashtra, this fragrant and delicate rice is the main ingredient for Maratha-style biryani.
Grown in Tamil Nadu and a few parts of Sri Lanka, this rice is also used for making jeera rice and pulao.
Known for its mild flavours, this rice is mainly consumed in Bihar and is a great addition to traditional Moradabadi biryani.
It is a staple in Kerala cuisine and kaima rice is popularly used for Malabar or Thalassery biryani.