Checkout the authentic types of Biryani found in India in this article.
Biryani in India has changed and developed over time which has resulted in the different types of Biryani in India which comes from different regions. Biriyani is very close to every foodie’s heart and so we are here with a list of famous types of Biryani in India that you must not miss.
To know the varieties of Biryani available in India keep reading! Also, if you are a Biryani lover we have a list of Best Biryani Restaurants Online. You can check out these restaurants and get delicious Biryani delivered at your doorstep.
Types of Biryani
Here we have listed the different types of Biryani that you will find in India. Each recipe has its own story as it is developed in different regions of India.
Hyderabadi Biryani developed under the rule of the Mughal emperor Aurangzeb. It was in the late 1600s when the chefs for Nizam introduced the Hyderabadi Biryani recipe in the royal kitchen. The Biryani recipe suggests cooking raw meat and rice together. This ingests the flavour of meat into the rice. The Biryani is flavoured with fried onions, mint, coriander leaves, and strong spices. The vegetarian alternative of Hyderabadi Biryani is famous by the name Tehri Biryani.
1 Kg meat, salt for taste, 1 tablespoon ginger garlic paste, 1 tablespoon chilli paste, 1 tablespoon green chilli paste, 1/2 tablespoon cardamom powder, 3-4 Cinnamon sticks, 1 tablespoon cumin seeds, 4 Cloves, mint leaves, 2 tablespoon lemon juice, 250 gms curd, 4 tablespoon butter, 750 gms semi-cooked rice, 1 tablespoon saffron, 1/2 cup water, and 1/2 cup oil.
Clean the 1kg meat for biryani.
Add meat in a large pan followed by salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
Mix the ingredients thoroughly together with the meat.
Semi cooks rice and then add curd, clarified butter, saffron, water and oil to it.
Add the semi cook rice on the top of the meat.
Apply sticky dough on the sides of the pan.
Now cover the lid and seal it.
Cook for about 25 minutes.
Your Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.
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Lucknowi Biryani also called Awadhi Biryani is considered as the king of all Biryani. The Lucknowi Biryani recipe came from Northern India by Mughal in the 18th century. It was a Royal Mughal recipe that still continues to win hearts. The biryani has subtle, delicate flavours and rich fragrance.
For this biryani, the rice has to be cooked separately with spices and then the marinated chicken is added in layers. The Biryani is cooked Dum Pukht style in a pot sealed with flour at low flame for hours. The Lucknowi Biryani recipe is extremely popular across India and it is one of the best Biriyani you can have in India.
1-inch cinnamon stick, 2 teaspoon cumin seeds, 2 teaspoon coriander seeds, 2-star anise, 3, green cardamom, 1/2 kilograms mutton, 2 teaspoon salt, 2 1/2 cup milk, 2 cup basmati rice, 10 clove, 1 teaspoon fennel seeds, 1 teaspoon black pepper, 1/2 teaspoon mace powder, 2 black cardamoms, 3 teaspoon ghee, 4 tablespoons refined oil, 1 pinch saffron, and 1 large onion.
Marination - 1 teaspoon ginger paste, 1 teaspoon turmeric, 2 teaspoons crushed to paste cashews, 4 teaspoon yoghurt (curd), 1 teaspoon garlic paste, 1 teaspoon red chilli powder, and 1 pinch garam masala powder
Dry roast the garam masala and grind it using a mixer grinder.
Semi cooks basmati rice.
Marinate mutton in a bowl with ginger-garlic paste, turmeric and chilli powder.
Then add cashew nut paste, garam masala, curd and whisk it.
Cover it with a lid and put it in the refrigerator for an hour.
Thinly slice the onion and deep fry it in some oil and keep aside.
Let the meat come to room temperature and season the meat with salt.
Add ghee and oil in the handi and transfer the marinated meat in it.
Stir and cook the meat for a few minutes.
Cover with the lid and simmer it for another half an hour.
Add saffron to the milk and mix well.
Layer the mutton with cooked rice and add the saffron milk.
Add a little salt, garam masala, fried onions and the remaining ghee over the rice.
Add mint leaves.
Cover the handi with the lid and weight it down with something heavy.
Keep the flame low and cook for about half an hour.
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With Awadhi Ruler Nawab Wajid Ali Shah, the Biryani culture came into Kolkata. But the Biryani from Awadh changed in Kolkata. The meat was expensive in Kolkata therefore deep-fried potatoes were added to the Biryani. Since then Potatoes in Kolkata Biryani along with meat became the signature style. Kolkata Biryani is lightly spiced and sweet in taste. The meat used in this Biryani is marinated in Nutmeg, cinnamon, mace, cloves, cardamom, and yoghurt. For delicious fragrance rose water and saffron are used in the Biryani.
Spices - 1 tablespoon cumin seeds (Saah Jeera), 1 tablespoon coriander seeds, 1 tablespoon black pepper, 1 tablespoon white pepper, 2 or 3 black cardamons, 7 or 8 green cardamon, 1 whole nutmeg (jaifol), 2 whole maces (javetri flower), 5 or 6 whole cloves, and 1 inch long cinnamon stick.
Other ingredients - 2 cups of fine quality Basmati Rice, 4 Tbs of White Vegetable Oil, 2 tablespoons Rosewater or 1 tsp Rose Essence, 1 tablespoon Keora Water, 1 Dollop of ghee, 4 Pieces of Chicken Legs, 2 Medium sized Potatoes, 4 or 5 big Onions, 20 to 25 cloves of Garlic, 1 inch long Ginger, 150 gms plain Curd, 1 tablespoon Red chilli powder, A pinch of sugar, 2 Tablespoon warm milk, a pinch of saffron, and Salt
Marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes.
Take 4 or 5 cups of water in a pan and bring it to a boil and add a couple of green cardamoms, 1 clove and a cinnamon stick.
Add a pinch of salt and wait for the water to boil. Add the rice and cook till it is done.
once the rice is done drain the extra water and take a flat plate and spread the rice.
Dry roast the rest of the whole spices, let it cool and then grind it into a fine powder.
Now heat 2 tablespoons of ghee in a big pan and add chopped onions to it. Wait till the onions turn golden brown in colour.
Make a paste of ginger, garlic, and green chillies together.
Add it to the onions and saute for 2-3 minutes.
Next, you have to add red chilli powder, turmeric powder and let the spices cook for a minute.
Now add the marinated chicken to it and mix well
Cover and cook for 10-12 minutes on low flame.
Chop potatoes into four pieces and fry them.
Now take a heavy bottom pot and apply ghee at the bottom.
Spread one layer of rice and top it with a layer of chicken and 2 potatoes.
Repeat the layering thrice and add ghee at the top layer
Seal the mouth of the pot and cook it on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
Your Kolkata style biryani is ready.
Memoni is Sindhi Biryani that developed in western Gujarat-Sindh region of India. Memoni Biryani is the spiciest Biryani in India. The signature element of this Biryani is soft mutton chunks that form the base layer of the biryani. To the mutton chunk yoghurt, fried onions, potatoes, and tomatoes are added. The Memoni Biryani is delicious, rich and flavorful.
1 kg chicken, 1 kg Sela rice, 1 tbsp Ginger garlic paste, 1 tbsp turmeric, 1 tbsp coriander powder, 1 tbsp Red chili powder, Salt, 1 tsp Garam masala, 1/4 nutmeg powder, 1/4 tsp mace powder, 8-10 aloo Bukhara, 8 pieces Potatoes, 1 cup Yoghurt, 1.5 cup Oil, 2 tbsp Lemon juice, Lemon slices 6, 1 cup Onion fried, Onion chopped 3 big, Tomatoes 5 chopped, Coriander leaves 2 tbsp, Mint leaves 2tbsp, 2 tbsp Kewra water, pinch Orange colour, 4 tbsp Milk, 3 tbsp Ghee, and Whole spices.
Take 4 or 5 cups of water in a pan and bring it to a boil and add a pinch of salt and wait for the water to boil. Add the rice and cook till it is done.
Once the rice is done, drain the extra water and take a flat plate and spread the rice.
Take a pan and add oil to heat.
Add chopped onions and whole spices to it. Wait till the onions turn golden brown in colour.
Then add the chicken and let it fry.
Now add the chopped tomatoes and wait till they get soft.
Add aloo Bukhara and saute the masala.
Now add potatoes, yoghurt, lemon slices, Garam masala powder, nutmeg and mace powder to it.
Add water to tender cook the meat an potato.
Now take a heavy bottom pot and apply ghee at the bottom.
Spread one layer of rice and top it with some mint leaves and coriander leaves.
Next, add a layer of chicken and 2 potatoes.
Repeat the layering thrice and add ghee at the top layer
On the top layer add kewra with orange colour, lemom juice and milk mixture.
Seal the pot and cook the biryani on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
Your Memoni biryani is ready.
Malabar Biryani originated in Kozhikode region of Kerala. It is dum style cooked Biryani garnished with fried onions and dry fruits. The Biryani has 4 varieties based on the meat - Mutton, Chicken, Prawn and Fish. The biryani is lightly spiced so that the meat flavour comes out well. This Biriyani is aromatic and delicious.
3 garlic cloves,1" ginger, 1 big green chilly, 1/2 tsp ground turmeric, Salt to taste, 3 medium onions sliced, 2 tbsp yoghurt, 1/4 tsp fennel seeds, 1 big tomato, chopped, 2" cinnamon stick, 1 bay leaf, 4 cloves, 4 cardamom pods, 2 tsp ground black pepper, 1 tsp garam masala, 1 tsp ground coriander, 2 tsp ground red chillies, 3 cups basmati rice or jeera rice, Juice of 1 lemon, 1 kg chicken pieces (bone-in), Oil, 3 tbsp ghee, 6 cups water + 1/3 cup water, 1 tsp rose water, 20 cashew nuts, 3 tbsp raisins, 1 sprig coriander (cilantro) leaves.
First start by grinding garlic, ginger, and green chillies. Make a smooth paste of these ingredients. To make a smooth paste add water as per requirement.
Marinate your chicken for biryani. Use half of the paste, along with ground turmeric, 1 tablespoon of ground red chillies, 1/2 tablespoon of garam masala and salt.
Keep the marinated in the refrigerator for an hour.
After an hour shallow fry the chicken in oil.
Take some cashew nuts and soak them in 1/2 cup water. Let it be for half an hour.
Grind the soaked cashews into a smooth paste.
Also, soak the basmati rice in water for half an hour and set aside.
Now heat some oil in a pan and start frying 1/4 cup sliced onions, 13 cashew nuts and raisins separately.
Prepare the rice for biryani. Heat 2 tablespoons of ghee in a pan and add some fennel seeds. Take one medium onion and add cloves, cardamom pods, cinnamon stick and bay leaves to it. Add 8 cups of water followed by 3 cups of washed rice. Add some lemon juice to the rice and season it with salt. Let the rice boil and once it does turn down the heat and cover the pan with a lid. Once the rice is fully cooked, drain the water and keep it aside.
Gravy Preparation - Heat oil in a pan and fry the rest of onions until golden brown. Then add the remaining paste and fry for a few seconds. Throw in tomatoes, the rest of the spices ( ground coriander, ground red chillies, ground black pepper, garam masala), enough salt and cashew nut paste. Fry again for 3-4 minutes. Add chicken pieces along with 1/3 cup water. Finally, add 2 tsp yoghurt and 1 tsp vinegar. Cook again for a couple of minutes.
Start layering next. Take a deep heavy-bottomed pan and place a layer of chicken. Then add a layer of rice. Pour 1/2 tsp rose water. Use chicken and rice alternatively until finished. But make sure the top layer is rice. Pour 1/2 tsp rose water. Add 1 tbsp ghee.
Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.
Seal the pan and cook the biryani on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
Ambur Biryani developed in Southern India, Tamil Nadu is known for its strong flavour. The Special element of this Biryani is the dried chilli paste which contributes to its spiciness and whole spices of Tamil Nadu responsible for the strong flavour.
The Biryani is served with eggplant curry which creates the whole difference. This dum style cooked South Indian Biryani has coconut milk, curd and mint leaves as special ingredients.
This Biryani recipe comes from Bhatkal, Karnataka, and it is a classic Navayathi delicacy. The recipe is middle-eastern style, where the meat is marinated in a paste of green chilli and onion and then added to the rice and cooked together.
The Biryani is garnished using mashed onions, garlic, spices, chillies, curry leaves. This Biriyani recipe is unique and the taste is delicious. Bhatkali Biryani is a popular cuisine in Karnataka and you must give it a try.
Kashmiri Biryani is influenced by the authentic Mughal Biriyani. What stands out in Kashmiri Biryani is its mesmerising aroma and the addition of asafoetida. The Biriyani is heavenly in taste and you would love the flavour of Gosht used in the Biryani. The Kashmiri Bhuna Gosht Biryani is a popular dish in India. If you visit Kashmir you must try the authentic Kashmiri Bhuna Gosht Biryani.
Assamese Kampuri Biryani
Dindigul Thalappakatti Biriyani
Middle Eastern Biryani
So, these are the most popular types of Biryani in India that you must try. Indian food is rich in taste and Biryani is one of the most special cuisines of India.
1. What are the types of biryani?
There are different types of Biryani that you will find in India. Each recipe has its own story as it is developed in different regions of India. The types include Hyderabadi, Lucknowi, Kolkata, Beary Biryani, Kozhi Biryani, Assamese Kampuri Biryani, Bombay Biryani, Dindigul Thalappakatti Biriyani, Kalyani Biryani, Berian, Dan Pauk, Middle Eastern Biryani, Afghani Biryani, and more
2. What is the best type of biryani?
Biriyani is very close to every foodie’s heart and the best types of Biriyani which are most famous across India are Hyderabadi, Lucknowi, and Kolkata Biriyani.
3. Which city is famous for biryani in India?
Hyderabadi, Lucknowi, and Kolkata are famous for biryani in India. The Biriyani recipe in these cities is influenced by Mughal Royal Kitchen.
4. Which biryani masala is best?
The best Biryani Masala in India you can buy for a great biriyani are Suhana Chicken Biryani Spice Mix masala, Lucky Chicken Biryani Masala, Ustad Banne Nawab's Chicken Biryani Masala, Nawab's Secret Hyderabadi Biryani Masala, and Shan Chicken Biryani Masala. You can buy these biryani masala offline at grocery stores or you can get them online from any grocery site in India.