Guide to 34 Types of Biryanis

A Linkedin post created by GPT4 on types of Biryanis from India received great participation from linkedin users .With the collective feedback of over 500 users, a list of 34 Biryanis has by collated. Here is the list in alphabetical order :

1. Afghani Biryani, also known as Kabuli Pulao, is a popular dish in Afghanistan. It is believed to have originated in the city of Kabul and is considered a national dish. The main ingredients of the dish include long-grain basmati rice, lamb or beef, carrots, raisins, and various spices like cardamom, cinnamon, and cloves. The rice is cooked separately from the meat, and the two are then layered together in a pot and baked in the oven. The result is a delicious and aromatic rice dish that is a staple of Afghan cuisine.
2. Ambur Biryani is a popular biryani dish from the town of Ambur in the state of Tamil Nadu, India. The dish is made using short-grain rice, also known as Seeraga Samba rice, and is known for its unique taste and texture. The main ingredients of Ambur Biryani include lamb or chicken, onions, tomatoes, ginger, garlic, green chilies, and a variety of spices. The dish is usually served with raita and a boiled egg.
3. Kampuri Biryani is a traditional biryani dish from the Kampur district of Assam, India. The dish is made using a variety of spices and herbs, including bay leaves, cloves, cardamom, cinnamon, turmeric, ginger, garlic, and coriander. The main ingredient is usually chicken, although sometimes mutton or beef can be used. The rice used in the dish is short-grain rice, and the dish is typically served with a side of salad or raita.
4. Bamboo Biryani is a unique biryani dish from the state of Assam, India. The dish is cooked inside a bamboo shoot, which gives it a distinct flavor and aroma. The main ingredient is usually chicken or mutton, and the rice used is short-grain rice. The dish is typically cooked over a wood fire, and the bamboo shoot is sealed with dough to prevent the steam from escaping. The result is a delicious and aromatic biryani that is a specialty of the region.
5. Berian is a traditional biryani dish from the Kerman province of Iran. The main ingredient of the dish is usually lamb or beef, and the rice used is typically a long-grain rice such as basmati. The dish is cooked using a variety of spices, including cumin, coriander, turmeric, and saffron. The dish is typically served with a side of salad or yogurt.

1. Bhatkali Biryani is a popular biryani dish from the town of Bhatkal in the state of Karnataka, India. The dish is made using short-grain rice and is known for its unique taste and aroma. The main ingredients of Bhatkali Biryani include chicken or mutton, onions, tomatoes, ginger, garlic, green chilies, and a variety of spices. The dish is usually served with raita and a boiled egg.
2. Bombay Biryani, also known as Mumbai Biryani, is a popular biryani dish from the city of Mumbai in India. The dish is made using long-grain rice, and the main ingredient is usually chicken or mutton. The dish is cooked using a variety of spices, including cinnamon, cardamom, cloves, and bay leaves. The dish is typically served with a side of raita or salad. The dish is believed
3. Chettinad Biryani: Chettinad biryani is a traditional South Indian biryani from the Chettinad region of Tamil Nadu. It is a spicy and flavorful biryani made with seeraga samba rice, which is a small, fragrant rice variety that is unique to the region. The biryani is usually made with chicken or mutton that is cooked with a blend of aromatic spices, coconut milk, and tomatoes. The dish is also characterized by the use of marathi moggu, a type of spice that adds a distinctive flavor to the biryani. It is usually served with raita and boiled eggs.
4. Chhattisgarhi Biryani or Jimikand Biryani: Jimikand biryani, also known as Chhattisgarhi biryani, is a unique vegetarian biryani from the Indian state of Chhattisgarh. The dish is made with yam (jimikand), which is boiled and mixed with spices and herbs to create a flavorful base. The yam mixture is then layered with cooked rice and garnished with fried onions and coriander leaves. The biryani is typically served with a side of raita and papadum.
5. Coorg Biryani: Coorg biryani, also known as kodava pulao, is a popular dish from the Kodava region of Karnataka, India. The biryani is made with a unique blend of spices that includes star anise, fennel seeds, cinnamon, and cardamom. The rice is cooked with tender cubes of chicken or mutton that have been marinated in a mixture of yogurt, ginger-garlic paste, and spices. The biryani is typically garnished with fried onions, mint leaves, and cashews.
6. Dan pauk (Burma): Dan pauk is a popular Burmese biryani that is made with chicken, rice, and a variety of spices. The dish is believed to have originated in the royal courts of Burma and was traditionally served during special occasions. The rice is cooked with a mixture of coconut milk and chicken stock, which gives it a creamy texture and rich flavor. The dish is also flavored with turmeric, ginger, garlic, and lemongrass, which give it a distinct aroma and taste.
7. Dindigul Biryani: Dindigul biryani is a popular biryani from the city of Dindigul in Tamil Nadu, India. The dish is made with seeraga samba rice, which is a short-grained, aromatic rice variety that is unique to the region. The biryani is typically made with mutton or chicken that is marinated in a mixture of yogurt and spices, and then cooked with onions, tomatoes, and a blend of aromatic spices. The dish is usually served with a side of raita and boiled eggs.
8. Donne Biryani: Donne biryani is a popular biryani from the city of Bengaluru in Karnataka, India. The dish gets its name from the donne, which is a leaf cup made from areca nut palm leaves, in which the biryani is traditionally served. The biryani is made with seeraga samba rice, which is cooked with a variety of spices, onions, tomatoes, and tender cubes of chicken or mutton. The dish is typically garnished with fried onions, mint leaves, and coriander leaves.
9. Hyderabadi Biryani originated in the city of Hyderabad in the Indian state of Telangana. It is a rich and spicy biryani, made with basmati rice, meat (usually chicken or lamb), yogurt, onions, and a blend of aromatic spices including cardamom, cinnamon, cloves, and bay leaves. The unique aspect of this biryani is that it is cooked in layers, with the meat and rice cooked separately and then layered together and steamed in a sealed pot, allowing the flavors to meld together perfectly.
10. Jain Biryani is a vegetarian version of the popular biryani dish, which is prepared without using any meat, onion or garlic. It is a specialty of the Jain community, who are strict vegetarians and avoid consuming root vegetables as well. Jain Biryani is made with fragrant basmati rice, a variety of vegetables such as carrots, green peas, beans, and cauliflower, and a blend of aromatic spices such as cumin, coriander, and cinnamon. It is a flavorful and aromatic dish that is enjoyed by vegetarians and non-vegetarians alike.
11. Kathal Biryani is a vegetarian biryani that is popular in the Indian states of Uttar Pradesh and Bihar. It is made with jackfruit, which is known as kathal in Hindi, along with basmati rice and a blend of aromatic spices such as cinnamon, cardamom, and cloves. The jackfruit is cooked in a spicy tomato-based sauce and then layered with the rice before being cooked together to create a flavorful and satisfying dish.
12. Kongu Nadu mutton pulav, also known as biryani, is a specialty of the Kongu region in the Indian state of Tamil Nadu. It is made with flavorful mutton, basmati rice, and a blend of aromatic spices such as cinnamon, cloves, cardamom, and bay leaves. The dish is cooked in a unique way, with the meat and rice cooked together in a pressure cooker to create a rich and flavorful biryani that is perfect for special occasions.
13. Kolkata Biryani is a popular biryani variation that originated in the city of Kolkata (formerly known as Calcutta) in the Indian state of West Bengal. It is made with flavorful basmati rice, tender meat (usually chicken or mutton), boiled eggs, potatoes, and a blend of aromatic spices such as bay leaves, cardamom, and cinnamon. The dish is then layered and slow-cooked to create a delicious and aromatic biryani that is unique to Kolkata.
14. Lucknowi Biryani, also known as Awadhi Biryani, is a specialty of the city of Lucknow in the Indian state of Uttar Pradesh. It is a rich and aromatic biryani that is made with basmati rice, meat (usually chicken or mutton), yogurt, onions, and a blend of aromatic spices such as cinnamon, cloves, and cardamom. The dish is slow-cooked with a dough seal to trap the flavors and aromas, resulting in a delicious and tender biryani that is fit for royalty.
15. Malabar Biryani: Malabar Biryani, also known as Thalassery Biryani, is a famous dish from the Malabar region of Kerala in South India. The dish originated from the port town of Thalassery, which was a trading hub for various cultures. The key ingredient in this biryani is the khaima or Jeerakasala rice, which is a short-grain, fragrant variety of rice. The biryani is made with a variety of spices, including cinnamon, cardamom, cloves, and bay leaves. Meat, typically chicken, beef, or mutton, is marinated in a blend of spices and yogurt, then slow-cooked with the rice to infuse the flavors. The dish is typically served with raita and pappadam.
16. Memoni Biryani: Memoni Biryani is a specialty of the Memon community in India and Pakistan. The biryani is made with basmati rice and a blend of aromatic spices, including cinnamon, cardamom, cloves, and bay leaves. Meat, typically chicken or beef, is marinated in yogurt and a variety of spices, then slow-cooked with the rice to infuse the flavors. The dish is typically garnished with fried onions and served with raita and salad.
17. Middle Eastern Biryani: Biryani is a popular dish in many Middle Eastern countries, with each region having its own unique take on the dish. Middle Eastern Biryani is typically made with long-grain basmati rice and a variety of aromatic spices, including cumin, cinnamon, cardamom, and cloves. Meat, typically chicken or lamb, is marinated in a blend of spices and yogurt, then slow-cooked with the rice to infuse the flavors. The dish is typically garnished with fried onions, raisins, and almonds, and served with a side of salad or raita.
18. Moradabadi Biryani: Moradabadi Biryani is a traditional biryani from the city of Moradabad in the northern Indian state of Uttar Pradesh. The biryani is made with basmati rice and a variety of aromatic spices, including cinnamon, cardamom, and cloves. Meat, typically chicken or mutton, is marinated in a blend of spices and yogurt, then slow-cooked with the rice to infuse the flavors. The dish is typically garnished with fried onions, mint leaves, and cashews.
19. Mughlai Biryani: Mughlai Biryani is a popular biryani from the Mughal era in India. The dish is made with basmati rice and a variety of aromatic spices, including cinnamon, cardamom, and cloves. Meat, typically chicken or lamb, is marinated in a blend of spices and yogurt, then slow-cooked with the rice to infuse the flavors. The biryani is typically garnished with fried onions, raisins, and cashews, and served with a side of raita.
20. Nasi Kebuli (Indonesia): Nasi Kebuli is a traditional Indonesian biryani that originated in the city of Batavia, now known as Jakarta. The dish is made with basmati rice and a variety of aromatic spices, including cinnamon, cardamom, and cloves. Meat, typically chicken or lamb, is marinated in a blend of spices and coconut milk, then slow-cooked with the rice to infuse the flavors. The dish is typically garnished with fried onions, boiled eggs, and acar, which is a type of pickled vegetable.
21. Peshawari Biryani: Peshawari Biryani is a popular Pakistani dish that originated in the city of Peshawar. The dish is known for its unique blend of spices, including cumin, cardamom, cloves, and cinnamon, which are used to flavor the rice and meat. The meat used in the biryani is typically beef or chicken, which is cooked with onions, tomatoes, and a mix of spices until tender. The meat is then layered with the rice and garnished with fried onions, cashews, and raisins before being steamed.
22. Pilaf (Turkey): Pilaf is a traditional Turkish rice dish that has been popular for centuries. The dish is made by cooking rice in a flavorful broth, which is typically made from chicken or beef. The rice is then seasoned with a variety of spices, including cinnamon, cumin, and paprika. The dish is often served with grilled meats, such as lamb or chicken, and is garnished with fresh herbs and vegetables, such as parsley and tomatoes.
23. Purani Delhi Biryani: Purani Delhi Biryani is a classic dish from the Old Delhi region of India. The dish is known for its fragrant, long-grain rice and tender, flavorful meat. The meat used in the biryani is typically beef or goat, which is cooked with a mix of spices, including cumin, coriander, and garam masala, until tender. The rice is cooked separately and then layered with the meat before being steamed. The dish is typically garnished with fresh herbs, such as cilantro, and served with raita and a side of roasted papadum.
24. Rampuri Biryani: Rampuri Biryani is a specialty dish from Rampur, a city in the northern Indian state of Uttar Pradesh. The dish is known for its fragrant, long-grain rice and tender, flavorful meat. The meat used in the biryani is typically goat, which is marinated in yogurt and a mix of spices, including cloves, cinnamon, and cardamom, before being cooked until tender. The rice is cooked separately and then layered with the meat before being steamed. The dish is typically garnished with fried onions, fresh herbs, and a side of raita.
25. Sindhi Biryani: Sindhi Biryani is a popular dish from the Sindh province of Pakistan. The dish is known for its unique blend of spices, including cumin, coriander, and ginger, which are used to flavor the meat and rice. The meat used in the biryani is typically beef or chicken, which is cooked until tender with a mix of onions, tomatoes, and spices. The rice is cooked separately and then layered with the meat before being steamed. The dish is typically garnished with fresh herbs, such as cilantro, and served with a side of raita.
26. Sri Lankan Biryani is a popular dish in Sri Lanka and is heavily influenced by South Indian and Malay cuisine. It is made with a mix of aromatic spices, including cardamom, cinnamon, cloves, and bay leaves, and features long-grain rice, tender chunks of meat (usually chicken or beef), vegetables such as carrots and green beans, and roasted cashews or almonds. Coconut milk is also added to give the dish a creamy, rich flavor. The spices and seasonings are added in layers as the dish is assembled and then baked in the oven or cooked over a low flame until the flavors meld together.
27. Tehri Biryani is a vegetarian version of the classic biryani dish, and it originated in the Indian state of Uttar Pradesh. The dish is made with a mix of fragrant spices and long-grain basmati rice, and often includes vegetables such as potatoes, peas, and cauliflower. The dish is typically garnished with fried onions and fresh cilantro, and served with raita, a yogurt-based condiment. Tehri Biryani is a popular dish during the festival of Eid al-Fitr, which marks the end of the Muslim holy month of Ramadan.
28. Thalassery Biryani, also known as Malabar Biryani, is a famous biryani variant from the Malabar region of Kerala. It is made with short-grain rice, and features a unique blend of spices that include fennel seeds, cinnamon, cardamom, cloves, and bay leaves. The dish is typically prepared with chicken or mutton, and sometimes with prawns or fish. The meat is marinated in yogurt and spices before being cooked with caramelized onions, green chilies, and tomatoes. The rice is cooked separately with a few of the same spices, then layered with the meat and garnished with fried onions, raisins, and cashews.
29. Yakhni Biryani is a popular biryani variant from the Kashmiri region of India, and is known for its unique, rich flavor. The dish is made with long-grain basmati rice, and features tender chunks of meat (usually chicken or mutton) that have been marinated in a yogurt and spice mixture. The marinated meat is then cooked with caramelized onions, tomatoes, and aromatic spices such as cinnamon, cardamom, cloves, and bay leaves. The rice is cooked separately with some of the same spices, then layered with the meat and garnished with fried onions, raisins, and cashews. Yakhni Biryani is traditionally served with raita, a yogurt-based condiment, and shorba, a light soup made with meat stock and spices.

If you know of any other traditional Biryani , please do add it in the comments sections. We will incorporate the same. Thanks for coming so far.