8 Delicious Types Of Biryani You Need To Try In India

India is known for its rich and diverse culinary traditions, but one of its most iconic foods is enjoyed throughout the country. Almost every region in India has its own version of the biryani, and there are over 26 types of biryani in India.

Biryani is thought to have come to India via Arab traders and the Mughals, but the exact origin of the dish is unclear. What we do know is that this delicious mix of aromatic rice, spices, and meat has stood the test of time.

# Hyderabadi Biryani

Hyderabadi Biryani - is perhaps the most well-known Non-Vegetarian culinary delights from the famous Hyderabad Cuisine. It is a traditional dish made using Basmati rice, goat meat and various other exotic spices.

One of India’s most famous biryanis, Hyderabadi Biryani is believed to have originated from the kitchens of the Nizams. It is made with basmati rice, spices and various types of meat. There are various forms of Hyderabadi biryani, and one of the most popular is the dum biryani where the meat is marinated and cooked with the rice in a dough-sealed earthen pot over a charcoal fire.

# Bombay Biryani

In Mumbai, you can find the mild but delicious Bombay biryani. It is usually made with chicken or mutton, as well as fried and spiced potatoes. What is unique about this rice dish is the addition of kewra water and dried plums that give it a distinctively sweet and tangy flavour.

# Thalassery Biryani

This biryani comes from the Malabar region of Kerala, and is also known as Malabar Biryani. It uses a small-grained thin fragrant variety of locally grown rice known as Khyma or Jeerakasala, as well as Malabar spices, meat, fried onions, ghee, cashews and raisins, and is known for being both sweet and spicy.

# Awadhi Biryani

Also known as Lucknowi Biryani, this dish is unique because of its cooking style. The marinated meat (or chicken) is cooked and flavoured separately from rice with spices, saffron, star anise and cinnamon. They are then layered together in a handi and cooked together resulting in a mild yet flavourful dish.

# Bhatkali Biryani

Bhatkal in the coastal regions of Karnataka brings us this delicious biryani that is a speciality of the Navayath cuisine. It is said to originate from Persian traders to the region. Bhatkali biryani has a unique spicy and heady flavour that comes from the meat, which is cooked with onion and green chilis before being layered with rice.

# Tehari Biryani

While most traditional biryanis are made with meat, Tehari biryani is a vegetarian version. It is said to have been created for the vegetarian Hindu bookkeepers at the Mughal court and is made with potatoes instead of meat.

# Delhi Biryani

Delhi was the capital of the Mughal Emperors, and various parts of the city have their own styles of biryani, such as Nizamuddin biryani and Shahjahanabad biryani. The best biryani can be found near mosques and in the city’s oldest shopping districts.

# Ambur Biryani

Ambur (or Vaniyambadi) biryani is a type of biryani that comes from the Vellore district of Tamil Nadu. The meat is marinated in yoghurt and added to cooked seeraga samba rice along with dried chilli paste and whole spices. It is often accompanied by a brinjal curry, ennai kathirikai.