Nov 17, 2025
A lighter biryani made with seeraga samba rice, red chilli paste, and minimal masala. Often served with brinjal curry and raita.
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Sweet, spicy and rich, made with fried potatoes, dried plums (alu Bukhara), kewra water, and aromatic rice. A Mumbai favourite.
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Fragrant long-grain basmati, layered with marinated meat, fried onions, mint, and saffron, slow cooked on dum. The king of biryanis.
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Influenced by Awadhi cuisine but includes potatoes, its most loved feature. Mild spices, fragrant rice, and a touch of sweetness from rosewater.
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Known for its subtle, aromatic flavours. The rice and meat are cooked separately using the yakhni method, giving it a light, delicate taste.
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Uses short grain Jeerakasala or Wayanad Kaima rice. Mild, slightly sweet, and rich due to ghee, raisins, and cashews.
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Bold and tangy with tomatoes, yogurt, potatoes, and lots of whole spices. Famous for its deep aroma and vibrant colour.
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A coastal Kerala classic known for its subtle sweetness, use of Khyma rice, and liberal use of fried onions and spices.
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