Koh-i-noor

Hyderabadi Biryani: Originating from Hyderabad, this biryani features basmati rice, spices, and various meats. The dum biryani, where meat is marinated and cooked with rice in a dough-sealed earthen pot over charcoal, is particularly popular¹.

Bombay Biryani: Found in Mumbai, this mild yet delicious biryani includes chicken or mutton, spiced potatoes, and unique additions like kewra water and dried plums¹.

Thalassery Biryani: Hailing from Kerala’s Malabar region, it uses fragrant Khyma or Jeerakasala rice, Malabar spices, meat, fried onions, ghee, cashews, and raisins. It balances sweetness and spiciness¹.

Awadhi Biryani (Lucknowi Biryani): Unique in its cooking style, marinated meat or chicken is cooked separately from rice with spices, saffron, star anise, and cinnamon. Layered together, it results in a mild yet flavorful dish¹.

Bhatkali Biryani: A specialty of Karnataka’s coastal region, it has a spicy flavor. Meat is cooked with onion and green chilies before being layered with rice¹.

Tehari Biryani: A vegetarian version, Tehari biryani uses potatoes instead of meat. It was created for vegetarian Hindu bookkeepers at the Mughal court¹.

Delhi Biryani: Various parts of Delhi have their own styles, such as Nizamuddin biryani and Shahjahanabad biryani. The best biryanis can be found near mosques and in the city’s oldest shopping districts¹.