Biryani is one dish that is loved by the entire country. Unlike Pulao, Biryani requires cooking rice and meat separately before combining them in a vessel by forming layers of each. The dum method is one of the most well-known forms of making Biryani. It entails fully sealing the vessel and holding the lid closed to contain the fragrance inside. After that, the Biryani is cooked over a low heat/dum, transferred to a serving casserole or hot case to keep it warm until ready to serve.

Top 10 Biryani Dishes Found Across India 

Biryanis are traditionally divided into two types: Pakki, which consists of cooked meat combined with half-cooked rice and then cooked, and Katchi, which consists of raw chicken pieces marinated in yoghurt and spices and cooked with uncooked rice. Biryani is a full meal in and of itself, suitable for any occasion; whether it’s a heaping plate on a lazy Friday night or a massive, scrumptious extravagance at the dinner table, there are options to fit everyone.

1. Calcutta Biryani


Calcutta Biryani hails from Kolkata, but its origins can be traced back to Lucknow’s Awadhi style biryani. It’s made with light yellow rice, layered with yoghurt-based chicken, soft boiled eggs, and potatoes, and has subtle flavours with a hint of sweetness and sparing use of spices. Saffron, nutmeg, and kewra, for example, give the biryani a calming aroma.

2. Lucknowi Biryani


The Lucknowi Biryani, also known as the ‘Awadhi biryani,’ is distinguished by its cooking style, known as dum pukht. The spice-infused meat (or chicken) is mostly cooked separately from the saffron, star anise, and cinnamon-flavoured rice. The meat and rice are then layered in a handi (deep-bottomed vessel) and prepared for hours until the flavours have penetrated deeply. The outcome is a mildly flavoured Lucknowi biryani with a smooth texture.

3. Hyderabadi Biryani


Hyderabadi Biryani comes in two varieties: Pakki (cooked) and Kacchi (uncooked). It is thought to have originated in the kitchen of Hyderabad’s Nizam (raw). Pakki Hyderabadi Biryani is made by cooking basmati rice and meat separately and then layering them. The kacchi Hyderabadi Biryani is made with raw marinated meat (chicken or lamb) sandwiched between layers of basmati rice infused with saffron, onions, and dried fruits, and both are slow-cooked in a dough-sealed earthen pot over a charcoal fire, yielding a creamy, aromatic, and punchy biryani. If you go out to eat with a local, you’re more than likely to order one of the Hyderabadi biryani varieties.

4. Thalassery Biryani


This biryani comes from the Malabar region of Kerala and is sweet and spicy. This region’s biryani varieties are as numerous and diverse as its cultures and ethnic groups. In the Thalassery Biryani, for example, a native rice variety – Khyma or Jeerakasala – is used instead of conventional basmati rice. Malabar spices, meat or chicken, fried onions, fennel seeds, sauteed cashews, and raisins are among the other ingredients in this biryani. The Khyma is prepared separately from the meat and combined only when ready to serve.

5. Bombay Biryani


Bombay biryani is the kind of biryani that is layered with chicken, potatoes, tomatoes, fried onions, mint leaves, spices, and herbs.  Rice is cooked with a variety of spices, and the meat and potatoes are fried before being layered in a pot.

6. Sindhi Biryani


Sindhi Biryani, as the name suggests, is a dish that originated in Sindh province (now part of Pakistan). The taste of this biryani is piquant and aromatic, thanks to the liberal use of minced chillies, dried spices, mint and coriander leaves, onions, nuts, dried fruits, and sour yoghurt. For good measure, berries and potatoes are added to this biryani.

7. Kalyani Biryani


Kalyani Biryani, also known as the “poor man’s Hyderabadi biryani,” is said to have emerged in Bidar (Karnataka). The Kalyani biryani is a flavorful and tangy dish made with chicken meat and a variety of spices, coriander, and tomatoes. Even though it lacks the ingredients found in the famous Hyderabadi biryani, the taste and aroma are similar.

8. Dindigul Biryani


Dindigul Biryani is a common dish that can be found in a variety of restaurants throughout Chennai. It has a strong and tangy flavour that comes from the combination of curd and lemon, as well as cube-sized meat ( chicken) and jeera samba rice. A lot of pepper is also added to give it a lemony flavour.

9. Tehari biryani


Tehari biryani is eaten without meat, as opposed to conventional biryani. According to legend, this biryani was made for the Mughal court’s vegetarian Hindu bookkeepers, and it has since become one of the most common vegetable meals in the area. This biryani is made with potatoes, carrots, a variety of vegetables, and a variety of spices, giving it a hearty and savoury flavour. This can be stored in a casserole to keep it warm and delicious. 

10. Ambur Biryani


When visiting Tamil Nadu, Ambur Biryani is an unmissable travel experience in and of itself. This biryani, like other biryani variations, contains meat (chicken), but the form in which the meat is cooked is what sets it apart. The meat is covered in curd and flavoured with coriander and mint before being mixed with other spices and added to cooked Seeraga samba rice. Every biryani lover’s dream is to eat it with ennai kathirikai, a brinjal curry. It tastes better when served warm, so kept in a casserole. 


The fragrance of a great Biryani must always be present. A scented ingredient is always present in a classic Biryani, increasing the aromatic quotient to new heights. For this jasmine, rose, Kewra, Saffron, and Screw-pine are commonly used. To conclude,  these are the top ten biryani dishes found across India which one can try out. These can be cooked at the home very easily and then for keeping it warm and delicious, they can be stored in a casserole or a hot box.