If you love rice, spices, and a flavor explosion, you must have savored a biryani in your day. Though not specifically Indian in origin—biryani was reportedly brought to India by Persian settlers—Indians have added their own regional twists to this one-pot wonder. Just as pasta sauces and shapes change as you travel across Italy, biryani recipes also change as you travel across the Indian states. Some southern Indian states like Telangana, Karnataka, and Kerala have different biryani recipes based on the region and availability of ingredients. Here are five singular biryani dishes you can only relish in India.
- Dindigul Biryani (Tamil Nadu): If you have only eaten biryani that is made with Basmati rice, then you wouldn’t have savored this tangy, peppery, and spicy biryani that is made with a special short-grained rice. The rice lends its own aroma to the local goat meat and spice blend that makes for a delightfully subtly spiced biryani.
- Motiyan Biryani (Lucknow, Uttar Pradesh): If there ever was a “royal biryani”, this has to be it. Chicken and lamb mince is mixed with aromatics, fashioned into meatballs, and mixed with Awadhi spiced rice and onions. The “royalness” of this dish comes from the fact that the meatballs are covered in fine, edible gold and silver leaves that add glamour and oomph to this dish. One bite of this biryani is sure to transport you to the elegance and charm of the Mughal courts.
- Bhatkal Biryani (Karnataka): This rather unassuming biryani may not be as popular, but its use of indigenous ingredients (like fresh seafood) and adopted cooking methods (the “dum method” of cooking rice) makes for an interesting eating experience. Unlike most biryanis that are flavoured with whole dry spices, aromatics and ghee, Bhatkal Biryani is majorly flavored with onions, green chillies, and garlic and there’s no ghee or oil used. Some recipes even replace the rice with short vermicelli noodles. A must-try for biryani aficionados.
- Bohri Biryani (Gujarat): When the Bohri Muslims from Yemen first settled in Gujarat and Sindh in the 13th and 14th centuries, they brought this rich and redolent dish to these shores. Bohri biryani is known for its adaptability since the spice profile can complement both meat and seafood. The addition of sour plums and crispy fried potato chunks, lend an additional level of “drama” to this already headily flavorful dish.
- Guntur Biryani (Telangana): If you love eating spicy Korean ramen, then you will definitely adore this dish. Though Hyderabadi biryani is famous worldwide, the uber-spicy Guntur biryani is a local favorite. Made with boneless chicken pieces, long-grained rice, and a spice mix made with the eye-wateringly spicy Guntur red chillies, this dish is not meant for the faint-hearted. But, rest assured, one mouthful of this decadent and spicy biryani will make you come back for more.
While biryani may have Persian roots, India has truly made it its own—with every region adding its own legacy, ingredients, and personality to the dish. Whether it’s the smoky heat of Guntur, the royal richness of Lucknow, or the homegrown simplicity of Bhatkal, these biryanis are more than meals—they’re stories on a plate. So the next time you’re in India, skip the usual and seek out the unexpected, confident that Mony has you covered. Your taste buds will thank you!