Originated in the kitchen of Nizam’s with a fusion between Mughal and South Indian cuisines, Hyderabadi Biryani is highly popular for its spicy and aromatic flavors, combining tender meat with basmati rice.
Reflecting the sophisticated culture of the Nawabi era, Awadhi Dum Biryani is subtle in spices, featuring tender meat marinated in yogurt and cooked with saffron.
Influenced by the Awadhi style, Kolkata Biryani includes boiled potatoes, a unique innovation after the economic demand. It's mildly spiced, and the rice is cooked with fragrant rose water and saffron.
Known for its distinct taste, Dindigul Biryani uses jeera samba rice instead of basmati, and the meat is marinated in yogurt, lime juice, and a blend of spices, giving it a tangy flavor.
Donne Biryani, distinct from Karnataka, particularly Bengaluru, is celebrated for its eco-friendly serving style using dried leaves in the shape of a bowl, also known as 'donne'.
Originating from a small town, Ambur biryani is known for its fiery flavor and use of seeraga samba rice. The dish is traditionally cooked in a large pot over wood fire, giving it a smoky taste.
Thalassery Biryani is made with a special type of small-grained rice called "Kaima". The biryani is slightly sweet and aromatic, with a distinct coconut flavor.