India's love story with Biryani: 6 types of the legendary dish that defines richness of Indian culinary heritage

For Indians, Biryani is not just a dish; it's an emotion.

Indian's have been cooking and loving Biryani for millennia, with culturally diverse regions in the country preparing their unique type of Biryani. The royal kitchens of the North to coastal influences of the South exhibits local taste, preferences and even their way of life.

Here's a closer look at the top-notch Biryani, that explains Indian cuisine in every bite.

Hyderabadi Biryani

An inevitable dish in the Indian cuisine, known for its 'dum' cooking technique. Here, the Biryani is slow-cooked with marinated meat(chicken or mutton) and fragrant basmati rice in a sealed pot. The dish reaches its delicate flavour and deep aroma with rich spices, saffron, fried onions, and ghee sprinkled upon, delivering a perfect harmony of flavors.

Kolkata Biryani (West Bengal)

Kolkata Biryani offers lighter spice profile in regard to southern varieties instead complemented with a slight sweetness. The dish made in Awadhi style, is later modified by adding boiled eggs. It exhibits a hint of sweetness from dried fruit, rosewater and potatoes which also lends a soft texture to Biryani.

Ambur Biryani (Tamil Nadu)

Ambur Biryani

Vellore district is renowned for its distinct style of Biryani making. The rice used for the process is Seeraga samba where marinated meat soaked in yogurt, combined with spices and caramalised onions. It is served with brinjal curry and pachadi (yogurt-based salad).

Malabar or Thalassery Biryani (Kerala)

Malabar Biryani

Jeerakasala rice is most cultivated in Malabar region, where the short-grain rice is cooked with local spices, fried onions, ghee cashews, and raisins, creating a sweet and spicy flavour balance. Sea food and coconut milk to the Biryani reflects Kerala's cultural cuisine.

Dindugal Biryani (Tamil Nadu)

The goats from the local ranges of Dindugal, enhances the raw flavour of Dindigual Biryani. Known for its dark brown color and relatively mild flavor with rich spice complexity, this biryani includes pepper and lemon juice, making it tangy and flavorful.

Lucknow or Awadhi Biryani (Uttar Pradesh)

Lucknowi Biryani

The royal cuisine of Lucknow reflects in its classic Biryani with intense flavour than the level of spice. The meat and rice are cooked separately using the "pukht" method and then layered together. What makes it interesting is the aroma and essences like rose water, saffron, and kewra that adds on to its taste, aroma and texture. Traditionally served with cooling raita or salad, Awadhi Biryani highlights slow-cooking and fragrant spices can create a festive occasion feel, in every single bite.