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5 Best Biryani Varieties in India You Must Try.

Biryani is more than just a dish — it’s an emotion for millions of Indians. A beautiful blend of fragrant rice, rich spices, and succulent meat or vegetables, biryani has earned a legendary status in Indian cuisine. Though its origin is often debated, what remains undeniable is its widespread popularity and the regional variations that make it even more special.

From the royal kitchens of Hyderabad to the coasts of Kerala, biryani takes on different flavors and techniques in every corner of the country. If you're a biryani lover or simply looking to explore India's rich food culture, here are the 5 best biryani varieties in India you absolutely must try.

1. Hyderabadi Biryani (Telangana)

When you talk about the best biryanis in India, Hyderabadi Biryani undoubtedly tops the list. Known for its royal roots and bold flavors, this biryani is typically cooked using the dum method. Raw marinated meat (usually chicken or mutton) is layered with partially cooked basmati rice, fried onions, mint, and saffron milk, then sealed and slow-cooked over a low flame.

The result is an intensely aromatic and spicy biryani that is rich in flavor and texture. It's a complete meal on its own, often enjoyed with mirchi ka salan (spicy chili curry) and raita.

2. Lucknowi (Awadhi) Biryani (Uttar Pradesh)

For those who prefer a more subtle, delicate biryani, Lucknowi Biryani is a must-try. Hailing from the Awadhi culinary tradition, this biryani is cooked in the pakki style — where meat is cooked before being layered with aromatic rice. It’s seasoned with saffron, rose water, and mild spices that provide an elegant fragrance and taste.

Unlike its Hyderabadi counterpart, the Lucknowi biryani isn’t overly spicy. Instead, it focuses on refined flavors and a melt-in-the-mouth texture. Every bite feels like a royal treat.

3. Kolkata Biryani (West Bengal)

Kolkata Biryani is a unique blend of subtlety and nostalgia. Inspired by the Awadhi style, it was developed when Nawab Wajid Ali Shah was exiled to Kolkata. One key feature that makes this biryani special is the addition of boiled potatoes and eggs along with the meat.

Lightly spiced and slightly sweet, Kolkata biryani is made with long-grain basmati rice, flavored with rose water, kewra, and mild masalas. The addition of potatoes soaks up the rich gravy and gives it a comforting, homely feel. It’s a favorite for many who enjoy a less oily, less spicy version of biryani.

4. Ambur Biryani (Tamil Nadu)

Originating from the town of Ambur in Tamil Nadu, this biryani is famous for its spicy and tangy flavor. It is traditionally made with seeraga samba rice, a short-grain rice that enhances the flavor of the masala.

Ambur biryani uses a red chili-based masala, and the meat (usually chicken or mutton) is cooked together with the rice, resulting in a deep, even flavor throughout. The dish is typically served with brinjal curry and raita. It's fiery, flavorful, and perfect for spice lovers.

5. Malabar Biryani (Kerala)

Kerala’s Malabar Biryani offers a unique coastal twist to the traditional dish. Popular in Kozhikode and Thalassery, this biryani is cooked with jeerakasala rice (short-grain, aromatic rice) and features mild but rich flavors, thanks to the use of ghee, coconut oil, curry leaves, and fried onions.

The meat is marinated and cooked separately, then layered with rice, fried cashews, and raisins. The result is a mildly spicy yet rich and aromatic dish. It’s often served during weddings and festivals and is best enjoyed with Kerala-style pickles and salad.

Conclusion

India’s biryani culture is as diverse as its people. Whether you love the fiery spice of Hyderabadi biryani, the subtle elegance of Lucknowi biryani, or the comforting flavors of Kolkata’s version, there's a biryani for every mood and meal.

So the next time you’re craving something flavorful and filling, try one of these five legendary biryanis and take your taste buds on a journey across India.