Shreya Cheema
Known for its rich aroma and spicy taste, Hyderabadi Biryani is a must-try. It's typically cooked in a "dum" style where rice and meat are layered and slow-cooked in a sealed pot.
This biryani is less spicy but very flavorful, cooked using the "pukki" method where meat and rice are cooked separately and then layered together.
Influenced by Awadhi cuisine, Kolkata Biryani is lighter and includes boiled eggs and potatoes, making it unique and delectable.
Popular in the Malabar region, this biryani is known for its unique taste and use of spices, typically prepared with short-grain rice.
Famous for its distinct flavor, this biryani uses a special type of rice called Seeraga Samba and a mix of spices that make it stand out.
Ambur Biryani has a slightly tangy taste, prepared with short-grain rice and a special blend of spices, making it a favorite in South India.
Known for its spicy and tangy flavor, Sindhi Biryani is made with a variety of vegetables, yogurt, and a generous amount of spices.
Originating from the coastal town of Bhatkal, Karnataka, this biryani is cooked with a unique blend of spices and tomatoes, giving it a distinct flavour.
This biryani is a blend of spicy and sweet flavours, often including dried fruits and caramelised onions, representing the Bohri Muslim community's culinary traditions. It is popular in Gujarat.
With a rich aroma and mild flavour, Kashmiri Biryani is often cooked with a variety of dried fruits and saffron, giving it a royal touch.
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