From Bhatkali to Moti: 12 types of Biryani enjoyed across India

Biryani isn’t just a dish—it’s an experience! This fragrant and flavorful rice preparation is a timeless classic of Indian cuisine, where every grain tells a story. Slow-cooked with aromatic spices, tender meat or vegetables, and a hint of saffron or rose water, biryani is a feast for the senses. The layers of rice, succulent fillings, and crispy fried onions create a beautiful medley of textures and flavors that’s perfect for celebrations and cozy meals alike. A bite of biryani instantly transports you to a world of rich heritage, warm hospitality, and soul-satisfying comfort. From North to South, this Indian classic is celebrated in many ways. Let us explore the flavours of biryani enjoyed across India.

This is an aromatic and juicy rice dish made with mutton marinated with beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala and a host of other spices. It is topped with crispy brown fried onion slices called birista, and tomatoes.

Another mutton biryani made with basmati rice, bay leaves, cumin seeds, and other spices which is slow-cooked on dum.

Another popular variety of biryani, which is made with boiled eggs, par-boiled rice, spices, saffron water, fried onions and is served with salan.

It is one of the most famous biryanis, made with marinated chicken meat cooked along with partially cooked rice, spices, saffron, water, and fried onions on dum.

This biryani is native to Bhatkal region in Karnataka . Unlike the typical layered biryanis, Bhatkali Biryani is cooked in a one-pot style, blending fragrant jeera samba rice with tangy tomatoes, spices, and tender meat—often chicken or mutton.

As the name suggests, it is native to the Chettinad region of Tamil Nadu and has the pungency of garam masala, topped with boiled eggs. In some parts, people use sun-dried meats and salted vegetables too.

Made with minced meat, aromatic spices, and herbs, Keema Biryani is a delectable dish which is made in India during Ramadan.

Moti Biryani, often referred to as the “Jewel of Biryanis" originated from the royal kitchens of Hyderabad and Awadh. This biryani is characterized by the inclusion of moti (pearl-like dumplings) made from egg whites or silver-coated minced meat. It also uses a medley of spices like saffron, cardamom, and rose water.

Popularly known as Lakhnavi biryani and considered as pakki biryani, it is rich in meat and spices and is cooked in dum-style.

This biryani has a unique taste, thanks to its subtle use of spices combined with ghee, Basmati rice and mutton. The addition of potatoes and boiled eggs also lends a different flavour to the dish.

Popular in Kozhikode, Thalassery and Malappuram areas of Kerala, this biryani is characterised by the unique variety of rice called khyma rice, the rich flavour of spices, and the generous usage of cashew nuts and raisins.

As the name suggests, it has a lot of seasonal vegetables along with rice, and biryani masala. It is best served with salan, pickled onion, and salad.

All Images Courtesy: istock

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