Biryani is a fragrant rice dish made with basmati, meat or vegetables, and a rich mix of spices, slow-cooked to let all the flavours come together. It is hugely popular across South Asia, especially in cities like Hyderabad, where it is almost an identity by itself.

• Hyderabadi biryani, originating in the Nizam’s kitchens, is usually made with aged basmati rice, marinated goat or chicken, fried onions, yogurt, mint, ghee, and saffron, all cooked together using the dum (sealed pot) technique so that every grain absorbs meat juices and spice aroma. It comes in two main forms: kacchi, where raw marinated meat is layered with partially cooked rice and finished together, and pakki, where the meat curry and rice are cooked separately before being layered and steamed. The result is fluffy, non-sticky rice, tender meat, and a balance of heat, tang from curd, and the sweetness of browned onions and saffron.
• Other Indian biryani styles change the rice, fat, and spice balance while keeping the same basic idea. Lucknowi or Awadhi biryani is lighter and more aromatic, with the stock and rice cooked gently so the spices stay subtle. Kolkata biryani is famous for adding potatoes and boiled eggs, with a milder, slightly sweet spice profile influenced by Awadhi cooks who migrated there. In the south, Ambur biryani from Tamil Nadu uses short-grain jeera samba rice and a chilli-forward masala, giving a sharper heat than the more layered Hyderabadi version. Malabar or Thalassery biryani from Kerala switches to jeerakasala rice, generous ghee, fried onions, cashews, and sometimes coconut milk, creating a rich but gently spiced dish that often features chicken or seafood.
• Within Hyderabad today, classic dum biryani is still a daily obsession, with places like Café Bahar, Bawarchi, Shah Ghouse, Shadab, Grand Hotel, and Nayaab regularly praised for long-grained rice, juicy meat, and strong yet balanced masala.

India has many regional biryanis, each with its own rice, spices, and cooking style. Here are some of the most famous types:

• Hyderabadi biryani –

•  Dum-cooked with basmati rice and marinated meat (often goat or chicken), rich spices, and fried onions; iconic to Hyderabad.

• Lucknowi / Awadhi biryani – 

• From Lucknow; more subtle and aromatic, meat and rice are cooked separately then layered, with a lighter spice profile.

• Kolkata biryani – 

• Uses basmati rice, mild spices, and includes potatoes and boiled eggs along with meat, influenced by Awadhi style.

• Ambur / Vaniyambadi biryani – 

• From Tamil Nadu, made with jeera samba rice, a thinner gravy-style masala, and usually served with brinjal curry and raita.

• Thalassery (Malabar) biryani –

•  From Kerala’s Malabar region, uses short-grain jeerakasala rice, ghee, fried onions, cashews, and raisins, giving a light yet slightly sweet and spicy taste.

• Chettinad biryani – 

• Spicy Tamil Nadu style using seeraga samba rice and a strong masala with lots of pepper, red chillies, and aromatics.

• Dindigul biryani –

•  From Tamil Nadu, also with seeraga samba rice, tangy because of curd and lemon, and quite spicy.

• Beary biryani – 

• From the Beary Muslim community of coastal Karnataka, mild and aromatic, often using coconut and green chillies.