The Kolkata biryani has a cult following of its own. The piece of boiled potato and egg (along with the tender meat) is the USP of this biryani.
This is one of the most popular biryanis in India and it's full of flavours and delicious. Here half boiled rice is layered with fried onions, cooked mutton or chicken, mint - the pot is sealed with dough and slow cooked.
In this biryani, nuts, saffron and milk are sometimes also used. Lucknowi biryani is also called Awadhi biryani.
The Kashmir-style biryani is another yummy dish. The rice is flavour-infused and the meat is well-cooked, thus leaving a lingering aftertaste.
The biryani gets a perfect twist as spices synonymous with the coastal region of Malabar are used. Cashew and raisins are also used and often, the meat is replaced by fish fillet.
This is a distinct cuisine from Thalassery town of northern Kerala. A unique blend of spices like fennel, star anise and black pepper is used to prepare this.
Ambur Biryani has its roots in Tamil Nadu. The flavour of the meat is more dominant in this biryani as lesser spices are used and is also considered to be lighter on the stomach than many other fellow biryanis.
As the name suggests, this Biryani came to India with the arrival of the Mughals. It is made with a variety of spices and is slow-cooked on a bed of rice scented along with kewra.
This biryani is made of potatoes, yoghurt, Basmati rice, and onion-tomato paste and the preferred meat is one with bones.
While biryani is usually synonymous with meat, don't despair if you are a vegetarian. A biryani preparation made of basmati rice, mixed veggies, herbs, and biryani spices will make your day. You can use paneer chunks too.