Types of Indian Biryani & Easy Recipes to Try at Home
Biryani is more than just a dish—it’s a symbol of India’s rich culinary diversity. From the spicy Hyderabadi biryani to the aromatic Lucknowi version, each region adds its flavor, spice mix, and cooking style. In this blog, we take you on a journey across India to discover eight famous types of biryani and share easy home recipes you can try today.
1. Hyderabadi Biryani – Telangana
Specialty: Dum style, spicy, rich aroma.
This iconic Hyderabadi biryani is known for its intense spice and slow dum cooking method.
Simple Recipe:
- Start by marinating chicken in a mix of yogurt, ginger-garlic paste, red chili powder, turmeric, chopped mint leaves, and crispy fried onions.
- In a thick-bottomed pot, arrange a layer of raw marinated chicken followed by half-cooked basmati rice.
- Drizzle saffron milk and ghee over the top. Seal the pot tightly and cook on low flame for about 40 minutes.
Serve hot with raita or mirchi ka salan.
2. Lucknowi (Awadhi) Biryani – Uttar Pradesh
Specialty: Mild, flavorful, cooked in yakhni (broth).
The Awadhi biryani is more delicate and relies on the fragrance of spices rather than heat.
Simple Recipe:
- Begin by preparing a yakhni, which is a stock made by simmering marinated meat with whole spices, herbs, and aromatics.
- Separately, parboil basmati rice with cloves, cardamom, and a little salt. In a large vessel, layer the meat and rice gently.
- Sprinkle rose water and kewra essence for a royal aroma. Seal and cook on low flame until the flavors meld.
This biryani is often served with a side of spiced yogurt or salad.
3. Kolkata Biryani – West Bengal
Specialty: Mild spices, includes potatoes and boiled eggs.
Kolkata biryani traces its roots to the Lucknowi style but adds regional twists like potatoes and eggs.
Simple Recipe:
- Lightly sauté marinated meat with cinnamon, a pinch of nutmeg, and a splash of rose water to enhance flavor.
- Boil basmati rice with cardamom and bay leaves. Add cooked potatoes and boiled eggs in between the rice layers.
- Pour saffron milk on top, cover the pot tightly, and simmer on low heat for 30 minutes.
The use of potato makes this biryani uniquely comforting and filling.
4. Thalassery Biryani – Kerala
Specialty: Uses small-grain Kaima rice, sweet and spicy.
This Kerala-style biryani has a unique aroma and uses Jeerakasala rice, also known as Kaima rice.
Simple Recipe:
- Fry onions, cashews, and raisins in ghee. Cook chicken with chopped tomatoes, green chilies, and local spices until tender.
- Cook Kaima rice separately with whole spices like cloves, cinnamon, and star anise.
- Layer the rice and chicken in a pot, garnishing with fried nuts and onions. Cover and steam for 15 minutes.
Thalassery biryani is often served during weddings and festive occasions.
5. Dindigul Biryani – Tamil Nadu
Specialty: Tangy flavor from lemon and curd, uses jeera samba rice.
Popular in South Tamil Nadu, this biryani is punchy, peppery, and cooked with short-grained jeera samba rice.
Simple Recipe:
- Marinate chicken in curd, lemon juice, and pepper powder. Sauté with onions, garlic, and green chilies in oil.
- Add seeraga samba rice and water, cooking everything together until the rice is perfectly fluffy and the chicken tender.
This biryani is often accompanied by onion raita or spicy brinjal gravy.
6. Ambur Biryani – Tamil Nadu
Specialty: A flavorful dish with tangy curd, fiery dry red chilies, and aromatic seeraga samba rice.
Ambur biryani is known for its bold red color and deep flavors, originating from the town of Ambur.
Simple Recipe:
- Cook mutton with a ground paste made of dry red chilies and garlic. Add curd, fresh mint, and coriander leaves to the mixture.
- Then add soaked seeraga samba rice and water.
- Let everything cook on low heat until the liquid is absorbed and the rice is fluffy.
Best enjoyed with kathirikai pachadi (brinjal curry).
7. Bohri Biryani – Maharashtra
Specialty: A blend of sweet and spicy flavors, enriched with dry fruits for added richness.
Favored by the Bohra Muslim community, this Bohra biryani has both heat and sweetness.
Simple Recipe:
- Cook chicken with yogurt, fried onions, and mild spices until aromatic. Boil rice with cardamom and cloves.
- In a large pot, layer rice and meat, topping each layer with fried cashews and raisins.
- Drizzle with saffron-infused milk and seal the pot to cook over low heat.
The dry fruits add a luxurious texture to this biryani.
8. Sindhi Biryani – Sindh
Specialty: Spicy and tangy, often includes prunes and potatoes.
Originating from the Sindh region, this biryani is fiery and complex in taste.
Simple Recipe:
- Cook mutton or chicken with tomatoes, green chilies, and dried plums (prunes). Separately, boil rice with cinnamon, cardamom, and star anise.
- In a thick vessel, layer the cooked meat and rice, along with chunks of potatoes and freshly chopped herbs like mint and coriander.
- Steam on dum for 25–30 minutes.
This biryani is known for its bold flavors and fragrant layers.
Final Thoughts
India’s love for biryani is as diverse as its culture. Whether you prefer it spicy or mild, with eggs or potatoes, there’s a biryani that suits every palate. Each region brings its own tradition, technique, and taste to this beloved dish.
With these simple home recipes, you can now recreate the magic of authentic Indian biryanis in your own kitchen. So the next time your cravings strike, skip the restaurant and treat yourself to a flavorful homemade biryani adventure. Pick your favorite regional style and cook up a storm—because every pot of biryani tells a delicious story.
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