18 JULY, 2023
Sushim Mukul
Hailing from north Tamil Nadu, this biryani is characterised by the use of short-grain rice, tender meat (often mutton), and a special spice mix, delivering a spicy flavour profile.
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A speciality of the Memon community of West India, it combines basmati rice, meat and an assortment of whole spices, and mint leaves.
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Kolkata's version has fragrant rice cooked with potatoes, meat (commonly chicken or mutton), and a mild blend of spices, resulting in a distinct and slightly sweeter taste.
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Coming from Karnataka, this biryani is prepared using fragrant rice, meat, and a distinctive blend of spices. It is traditionally served in a donne (banana leaf cup), hence the name.
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A speciality of Thalassery in Kerala, this biryani uses a unique variety of rice called Jeerakasala (small-grain), along with meat, spices, and caramelized onions, imparting a distinct taste.
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From the city of Nawabs, this biryani showcases delicate layers of basmati rice, tender meat, and whole spices, providing a subtle and royal taste with a hint of saffron to garnish with.
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Originating from Hyderabad, this world-famous rice dish is layered with basmati rice, meat, and a blend of hot spices, creating a flavorful and spicy delight.
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Hailing from coastal Kerala, this biryani incorporates fragrant rice, meat (often fish), and a unique blend of spices, including coconut and fennel seeds, resulting in a flavorful and mildly spiced dish.
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The biryani from the Valley features basmati rice, tender meat and a mix of aromatic spices, along with the addition of saffron, nuts, and raisins.
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Born in Moradabad (UP), and raised in Delhi, this biryani has long-grain rice, meat and a combination of whole spices and pickles offering a flavorful delight with a touch of mint and yogurt.