If you ask, “What are the different types of biryani in India?” you’ll discover that there’s no single answer. The main regional varieties you’ll find on your travels include the spicy Hyderabadi Biryani, the fragrant and subtle Lucknowi (or Awadhi) Biryani, the unique potato-and-egg-filled Kolkata Biryani, and the tangy Malabar Biryani from the coast. Each one tells a story about its city’s history and palate.

What’s the Real Difference Between Each Biryani?

Great question! As a traveler who has eaten my way through countless plates of this stuff, I can tell you the main differences lie in three things: the rice, the cooking method, and the local spices. Some use long-grain basmati, others use short-grain. Some cook the meat and rice together from raw (kacchi style), while others layer them cooked (pukki style).

Which Biryani is the Spiciest?

If you’re asking, “Which biryani is the spiciest?”, you’re probably looking for Hyderabadi Biryani. It’s famous for its generous use of green chillies and fiery spices. To really master this at home, you need the right blend of spices, which can be tricky to replicate. 

For that authentic spicy kick and the “dum” cooking method, Chef Ranveer Brar breaks it down perfectly. He truly understands the soul of this dish.

• Hyderabadi Murgh Dum Biryani by Chef Ranveer Brar: https://youtu.be/aleED1mc5kI?si=KMoVLciaJsXmG7Kf

If you’re ever in the city itself, navigating the hundreds of restaurants can be tough. I always check a local guide to find the most authentic spots before I land. 

Tell Me About Lucknowi Biryani.

Ah, the food of kings! If you ask, “What is Lucknowi biryani like?”, think subtle, aromatic, and elegant. This is an Awadhi-style pukki biryani, where the meat and rice are cooked separately and then layered. It’s known for its delicate fragrance, using expensive spices like saffron and kewra water. It’s less about heat and more about a complex, royal aroma.

Why Does Kolkata Biryani Have a Potato?

This is one of my favorite food stories, rooted in the history of Nawab Wajid Ali Shah, the last Nawab of Awadh. When he was exiled to Kolkata in the mid-19th century, his chefs cleverly added potatoes and eggs to the biryani to feed his large entourage more economically.

The city fell in love with it. Today, a Kolkata biryani without a perfectly cooked, spice-infused potato and a boiled egg is considered incomplete. If you’re visiting, you’ll find the best ones tucked away in decades-old establishments. 

• Kolkata Biryani Biryani by Chef Ranveer Brar: https://www.youtube.com/watch?v=qFk20hWp878

What Other Biryanis Should I Try in India?

Your food journey doesn’t stop there! If you head south, you should ask for:

• Malabar Biryani:

  

• Found in Kerala, this uses a unique, short-grain khyma rice and has a slightly tangy flavor from tomatoes. It’s often garnished with fried onions and cashews.
• Ambur Biryani: From Tamil Nadu, this biryani also uses a short-grain rice (seeraga samba) and has a distinct flavor from dried chilli paste and mint.
• Dindigul Biryani: Another Tamil Nadu gem, known for its powerful flavor from pepper and its use of tiny cubes of mutton.