From Hyderabad to Lucknow – 7 Iconic Indian Biryanis the World Craves

A Culinary Tour of India’s Most Beloved Biryani Styles That Leave a Lasting Flavor

New Delhi – When it comes to Indian cuisine, few dishes evoke as much passion and nostalgia as biryani. Across India, every region adds its own twist—spices, techniques, and even ingredients like potatoes or plums. From Hyderabadi dum biryani to Kolkata’s potato-rich variant, these rice-and-meat masterpieces have carved a place in global culinary hearts. Here’s a look at seven iconic Indian biryanis that the world just can’t get enough of.

1. Hyderabadi Biryani Royalty in Every Bite

Often called the “king of biryanis,” Hyderabadi biryani is a true celebration of flavor and fragrance. Made with long-grain basmati rice, marinated meat (usually chicken or mutton), and a blend of strong yet balanced spices, this dish is cooked using the dum method (slow steam cooking), sealing in the aroma and taste.

Why it stands out:

• Signature spice blend

• Use of saffron and fried onions

• Cooked in a sealed pot for hours

2. Lucknowi Biryani A Mughlai Marvel

Also known as Awadhi Biryani, Lucknow’s version is elegant, light on spices, and big on flavor. The meat and rice are cooked separately and then layered together for a delicate yet rich result. It’s more subtle compared to its southern counterparts but equally satisfying.

What makes it special:

• Dum cooking with a soft touch

• Aromatic and refined flavor profile

• Influenced heavily by Mughlai cuisine

3. Kolkata Biryani The Potato Surprise

A legacy of the Nawabs of Awadh, Kolkata biryani brings an unexpected but beloved ingredient to the mix—potatoes. Combined with boiled eggs and mild spices, this version is less fiery but deeply flavorful, and the ghee-rich aroma makes it unforgettable.

Signature features:

• Aloo (potato) and egg as key components

• Use of saffron-infused rice

• Often includes a hint of sweetness

4. Ambur Biryani Spice Lover’s Delight

From the Dindigul region in Tamil Nadu, Ambur biryani is a fiery affair made using Jeerakasamba rice (short-grain and fragrant). The meat is heavily spiced and often fried before cooking with rice, resulting in bold, intense flavors.

What sets it apart:

• Perfect for spice lovers

• Made with short-grain rice

• Cooked with oil, not ghee, for a distinct taste

5. Bombay Biryani Sweet, Spicy, and Aromatic

Unique to Maharashtra, Bombay biryani blends sweet and spicy notes. It often includes dried fruits, kewda (screw pine essence), and even plums, making the flavor profile layered and complex. Meat and rice are cooked separately and then assembled.

Defining traits:

• Dry fruits and aromatic essence

• Combination of sweet and tangy flavors

• Often includes fried potatoes

6. Thalassery Biryani Kerala’s Coastal Gem

Originating from Malabar region, Thalassery biryani uses kaima rice (small-grain, fragrant rice) and features less oil and more spices than others. It is often made with chicken or fish and has a coastal influence thanks to the use of ghee and spices like cardamom and cinnamon.

Highlights:

• Use of kaima rice

• Cooked in ghee

• Strong spice-forward taste without being too oily

7. Bhatkali Biryani The Coastal Karnataka Star

This lesser-known gem from Karnataka’s coastal region features spicy onion-based masala and is known for being both hot and aromatic. Unlike others, it layers raw marinated meat with rice, allowing the spices to deeply penetrate every grain.

Key features:

• Strong onion-tomato base

• Marinated raw meat layered with rice

• Popular among coastal communities

Conclusion

From the regal kitchens of Lucknow to the spice-loaded streets of Ambur, India’s biryani culture is a vivid tapestry of taste, tradition, and technique. No matter your preference—mild or spicy, sweet or savory, meat or veggie—there’s a biryani waiting to win your heart.