Biryani Map of India: Lucknowi vs Hyderabadi vs Kolkata

Did you know there are different types of Biryani? We don’t just mean chicken, mutton, or fish biryani… we mean regional variations. There are approximately 26 varieties of biryani in India, with a variation of the popular dish in almost every area. With each variation featuring their own flavour profiles and ingredients, including various meats, aromatics and spices. To pick your favourite, you need to be able to identify the difference between each variation, and maybe even sample each one too. Rather than go through every biryani type, let’s just take a look at the main three types here:

Lucknowi Biryani

Also known as Awadhi Biryani, this dish is incredibly popular in Lucknow and Delhi, originating from Awadhi Cuisine. This subtle and aromatic dish is cooked using the Dum Pukht or slow-cooking method, where the meat and rice are booked together, in a sealed pot, over a low flame. Featuring fluffy, long grain basmati rice, which remain separate (rather than sticky or moist), resulting from the gentle cooking process and aromatic stock. This rice is then layered with a yogurt-marinated meat and topped with fragrant spices, such as cinnamon, saffron, rose essence, cardamom, and cloves. A perfect dish for anyone who prefers a milder taste, this regal meal reflects the refined culinary traditions of the Nawabs of Awadh.

Hyderabadi Biryani

A celebrated dish that is renowned for its layers of fragrant basmati rice and spiced meat, which is traditionally goat or chicken. Just like Lucknowi biryani, Hyderabadi is cooked using the slow-cooking, Dum Pukht method, with aged basmati rice. There are two main preparation methods. The first is Kacchi Biryani, where raw, marinated meat is layered with parboiled rice and both are cooked together in a sealed pot. The second is Pakki Biryani, where pre-cooked meat is layered with rice and then they are steamed together. Saffron-infused milk is often added to give the dish a rich colour and add to its delicate flavour. Hyderabadi Biryani is a reflection of the rich and complex Hyderabadi cuisine, blending together Mughlai influences with local Indian flavours.

Kolkata Biryani

A distinct dish that includes potatoes and boiled eggs, as well as meat, the Kolkata Biryani has a subtle sweetness, with a delicate, aromatic and very mild spicy flavour. Although it shares Awadhi origins, it differs in that the meat is made into a korma, which is then slow-cooked with rice, resulting in a soup-like consistency. The Kolkata Biryani originated from the Lucknow-style biryani. and is known for its juicy and tender meat, as well as its succulent potatoes.

Other types of Biryani

Some of the other popular types of biryani include:
• Mughlai Biryani: famous in the area of Delhi.
• Bombay Biryani: sweeter and with more grease, this has more fried onions than other varieties.
• Mangalore Fish Biryani: more common in the coastal sides of India, often made with prawns.
• Malabar Biryani: an all-round biryani that can be made with chicken, egg, fish or mutton.