9 Rare Biryanis of India that are worth trying

Indians love biryani, and this is why every region in India has a unique rice dish, which has been created to please the palate and touch the soul with that melange of spices and flavors. From Bengal to Hyderabad, love for biryani changes with region and landscapes. From fiery Andhra biryani to subtle Kolkata biryani, this one rice dish is a reflection of Indian culinary culture, so much so that each part of the country has something unique to offer. Here are 9 rare biryanis that are rare but worth trying!

Kalyani Biryani hails from the busy bylanes of Hyderabad and is popularly known as “poor man’s biryani.” This is because Kalyani Biryani is made using buffalo meat instead of the more expensive mutton/lamb meat. This recipe was created by the Nawabs of Bidar, where it was created to serve large gatherings on special occasions, as it was not so expensive to make! Apart from that, this simple biryani was made rich by adding more flavors, spices, and herbs and had a unique tangy taste, as curd/lemon juice was used to cook the meat.

Kozhikode Biryani, also known as Malabar Biryani, is a popular South Indian-style biryani, which stands out for its small-grained kaima rice and distinct coastal flavors from Kerala. Made with local ingredients like coconut oil, fried onions, and seafood, reflecting Kerala’s coastal heritage. Despite the use of spices, this biryani is less spicy but has a nice aroma of cardamom, cinnamon, and cloves that makes it special.

This classic biryani hails from Tamil Nadu, famous for the use of seeraga samba rice, a small-grained aromatic variety that absorbs flavors well. It has a characteristic peppery and tangy masala base, giving it a distinct taste from other South Indian biryanis.

A vegetarian biryani variant, developed for communities that avoid meat but desire the biryani experience. It uses a mix of vegetables like potatoes, carrots, and peas, combined with fragrant basmati rice and spices.

Tahari is often prepared during festivals and communal meals as an inclusive alternative to meat-based biryanis.

This version is unique for its characteristic sweetness from dried plums and potatoes, a gift from the Bohra Muslim community. Unlike other biryanis that focus heavily on meat or spice, the Bombay Biryani is balanced with sweetness and tanginess. It reflects the cosmopolitan nature of Mumbai, blending Persian, Gujarati, and local flavors.

Kolkata Biryani was inspired by the Awadhi (Lucknowi) style biryani, which was adapted during Nawab Wajid Ali Shah’s exile in Bengal. The inclusion of potatoes and boiled eggs makes it special. The light taste and texture make this biryani super delicious.

A popular rice dish made in most Gujarati and Sindhi households, Memoni Biryani was first prepared by the Memon Muslim community. Loved for its fiery taste and minimal use of tomatoes, this rice dish is a classic melange of taste and flavors. The biryani is made spicy by using intense spices like green chilies, black pepper, and garam masala to create a punchy taste and flavor. What’s more, unlike other biryanis, this one is typically made with beef and is known for being drier in consistency, with less gravy.

An interesting fusion of Assamese and Mughlai culinary traditions, this biryani includes chicken, vegetables, and local spices. Instead of saffron or food coloring, Kampuri Biryani gets a unique color naturally from local turmeric and spices. It is often less spicy compared to other Indian biryanis but has a subtle smoky flavor, typically prepared over slow firewood cooking.

If you are someone who loves biryani but with a subtle flavor and taste, then this Beary Biryani is perfect for you! This biryani was traditionally made by the Beary Muslim community from Mangalore. Loved for its light texture and aromatic taste, this biryani is cooked using coconut milk to enhance flavor. It typically features chicken or mutton but is milder and less oily than other biryanis, making it suitable for regular meals.