The mere mention of the word “biryani” is enough to make you hungry, regardless of the time of day. The famous Indian biryani is like heaven for people who adore rice dishes, and even those who don’t like rice make an exception for biryani.
Indian biryani, a royal cuisine, is probably the most complete meal the country has ever made. This is a delicious dish that is loved by food enthusiasts of various ethnicities and eating habits across India. Whether you’re staying in Chennai, Delhi, Mumbai, or Kolkata, you’ll find a variant of the Indian biryani on almost every menu.
When you think about biryani, you immediately think of that one spot where you can get “the finest biryani in the world.”
North Indian biryani cooking style differs from that of the southern regions. North Indians successfully experimented with it to arrive at vegetarian versions since a major section of North India was populated by vegetarian communities such as Brahmins and Marwaris. Vegetable biryani, often known as ‘Tehri,’ is a traditional Sunday dinner in most North Indian households.
South Indian biryani varieties are greater than any other area of the country. Hyderabad is reported to have up to 40 different varieties. Hyderabadi biryani, coorgi mutton biryani, bhatkali biryani, and Mangalorean fish biryani are some of the most well-known biryani in the South.
The Western region of the country has a wonderful variety of biryanis, one of the most renowned of which is the Bombay biryani, a robust blend of spices, meat, and rice studded with kewra. Sindhi biryani, Gujarati biryani, and Memoni biryani are all must-try dishes in Western India. Aurangabad is also a destination for Mughlai biryani prepared in the Maharashtrian manner.
Here are 12 mouth-watering Indian biryani from throughout India that are sure to tease your appetite.
The Hyderabadi biryani is one of the most fragrant Indian biryanis, and it is a favorite of many foodies all over India and the world. The kewda rose water, and saffron that is sprinkled on top of the biryani give it a distinct fragrance. Hyderabadi biryani is divided into two categories: pakka and kaccha. The meat and basmati rice must be cooked separately in the Pakka.
The kaccha is made by sandwiching uncooked marinated meat between two layers of basmati rice, then sealing the container with dough and gently cooking the whole thing. This creates an authentic blended aromatic sensation. The flavorful biryani with a strong fragrance is a favorite. The availability of this biryani is not restricted to Hyderabadi restaurants and hotels; it can be found at many places across India.
The Mughlai biryani is one of the best biryani in India and was developed in the kitchens of the Nawabs. Curd, delicate chicken chunks, almond paste, ghee, hot green chilies, and dried fruits are used to make it. It has a very rich flavor and is a meal suited for a king.
The Bombay biryani is the Maharashtrian version and is quite similar to its other biryani siblings. The main distinction is that Bombay biryani contains prune plum, which adds sweetness to the dish, in addition to the kewra water. The Bombay biryani is usually served with a side dish of a delicious specialty sauce that contains a lot of fried onions. While there are many different types of biryani available in Mumbai, the Bombay biryani is popular at a lot of restaurants and hotels.
Another famous biryani in India, the Ambur biryani, which hails from Tamil Nadu, is a traditional Indian biryani with a twist on how the meat is prepared. The meat (chicken/mutton) in Ambur biryani is soaked in curd, coriander, and mint, unlike in other biryanis.
Another significant difference is that in Ambur biryani, short-grain rice is used instead of long-grain rice, and no spice powder is used. Instead, whole spices are utilized, giving the meat a considerably richer flavor than the rice. Brinjal curry is a traditional accompaniment to Ambur biryani. The dish is available at most Bangalore restaurants and hotels.
Goan Fish Biryani
Unlike other biryanis, this Indian biryani employs a distinct type of protein. The Goan fish biryani, which hails from Goa’s seaside, is known for utilizing fish instead of beef, giving the meal a unique twist. This biryani has a lighter flavor with a variety of flavors from the fish, making it a wonderful contrast for all fish and biryani fans.
Due to the Mughals’ frequent visits to Kashmir, after it was conquered by Akbar, the Kashmiri biryani is influenced by the Mughal biryani. The Kashmiri Biryani is a delicious combination of delicate chicken and rice with dried fruits and Kashmiri spices, including asafoetida as a prominent component.
As the name suggests, this Indian biryani is from Sindh, and it’s packed with dried fruits and nuts. The number of chopped chilis used in this recipe is quite a bit, coupled with a good amount of coriander, fresh mint, onion, and roasted spices, which sets it apart from other biryanis. The biryani is also made with sour yogurt, which gives it a tangy touch.
This biryani comes from the Malabar area of Kerala and is sweet and spicy. This region’s biryani varieties are as diverse as its cultures and ethnic groupings. In the Thalassery biryani, for example, an indigenous rice type, Khyma or Jeerakasala, is used instead of the standard basmati rice. Malabar spices, beef or chicken, fried onions, fennel seeds, sautéed cashews, and raisins are among the other components in this biryani. The Khyma is cooked separately from the meat and combined just when ready to serve.
Lucknow / Awadhi Biryani
The Lucknowi biryani, also known as the ‘Awadhi biryani,’ is a famous biryani in India that is distinguished by its cooking method, known as dum pukht. The spice-infused beef (or chicken) is partially cooked separately from the saffron, star anise, and cinnamon-flavored rice. The meat and rice are then stacked in a handi (deep-bottomed pot) and simmered for hours until the flavors have penetrated thoroughly. The end product is a mildly flavored Lucknowi biryani with a delicate texture. No wonder this Indian biryani is delicious.
For a long time, biryani fans in Hyderabad and Kolkata have been debating which is superior; while both have qualities, the Kolkata biryani is simply the best. This Indian biryani hails from Kolkata, although its origins may be traced back to Lucknow’s Awadhi-type Indian biryani. It’s made with light yellow rice, topped with yogurt-based meat, soft-boiled eggs, and potatoes, and has mild flavors with a hint of sweetness and sparing use of spices.
Saffron, nutmeg, and kewra, for example, give the biryani a relaxing fragrance. This Kolkata version is the best biryani in India due to its excellent combination of spices and fragrance, as well as its wonderful flavor. Kolkata biryani is offered at most restaurants and hotels around the city.
The Malabar biryani is one of India’s most popular dishes, and it comes in both sweet and salty varieties, depending on your preferences. Soft chicken wings, steaming rice, turmeric, and mild spices are used to make this dish. The biryani is finished off with a lovely garnish of sautéed dry fruits.
Tehri biryani is served without meat, as opposed to conventional Indian biryani. According to legend, this famous biryani in India was made for the Mughal court’s vegetarian Hindu bookkeepers, and it has since become one of the most famous vegetarian meals in the region. This biryani is made with potatoes, carrots, a variety of vegetables, and a variety of spices, giving it a wholesome savory flavor and hence making it the best biryani in India.