4 days ago
- Entertainment
- Time of India
Beyond Hyderabadi and Lucknowi: 11 offbeat biryanis every true foodie must try at least once
Everyone's heard of and probably tasted classics like Hyderabadi, Lucknowi, and Kolkata biryani. These royal staples have long ruled dinner tables and food festivals alike. But what if your taste buds are craving something new? Something unexpected, regional, and absolutely delicious? Across India, lesser-known biryani variations bring unique ingredients, quirky methods, and local flair to the beloved dish. If you're ready to step away from the usual and dive into bold new biryani territory, these 12 offbeat versions are your ultimate culinary adventure.
Beary Biryani (Karnataka)
A gentle, creamy biryani from the Beary Muslim community in coastal Karnataka, this version uses coconut milk and mildly spiced masala for a comforting flavour profile. Unlike its northern counterparts, it leans into the creaminess and depth offered by ground coconut and warm spices. With tender meat, fragrant rice, and the richness of coconut, Beary biryani is both light and deeply satisfying. It can be paired with raita and papadam.
Bamboo Biryani (Assam)
This Assamese marvel is cooked inside bamboo tubes over an open fire, infusing the rice and meat with a deep, smoky, earthy aroma. The marinated meat and rice are stuffed into hollow bamboo and sealed with banana leaves. It's slow-cooked in traditional dum biryani style, and then assembled in a bamboo, which imparts a naturally woody flavour. A must-try for those who love experimental, rustic cooking.
by Taboola
by Taboola
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Goan Fish Biryani (Goa)
This seafood biryani is Goa on a plate- vibrant, tangy, and packed with flavour. It features fresh local fish like kingfish or pomfret, marinated in vinegar and spices, then layered with rice and herbs. Mustard seeds, curry leaves, and coconut milk bring in coastal notes, while a dash of toddy vinegar gives it a sharp, distinctive finish. It's light, zesty, and perfect for seafood lovers.
Chettinad Biryani (Tamil Nadu)
From the spice capital of Tamil Nadu comes this firecracker of a biryani. Loaded with freshly ground masalas, black pepper, star anise, fennel, and cinnamon, Chettinad biryani is a bold, peppery dish with a punch of heat. Usually made with seeraga samba rice, its fragrance is unmistakable. The meat, marinated in curd and masala, is slow-cooked until tender. This biryani is not for the faint-hearted.
Bhatkali Biryani (Karnataka)
A lesser-known gem from the Nawayath Muslim community, this biryani layers rice with curd-marinated meat, fried onions, and green chillies. The dish is known for its spicy, slightly tangy flavour and use of minimal oil. Unlike most biryanis, tomatoes are a key ingredient here, creating a juicy base for the meat.
Kerala Prawns Biryani (Kerala)
A seafood delicacy from God's Own Country, this biryani is rich with coconut milk, curry leaves, green chillies, and fresh prawns. The rice is fragrant, and unlike other biryanis, this recipe calls for a slightly sweet masala and succulent prawns. It's milder than many other biryanis, but the tropical flavours shine through. What sets it apart is that it is often garnished with cashews and raisins.
Bombay Biryani (Mumbai)
This city-special biryani is all about drama—sweet, spicy, and tangy in one bite. What sets it apart? Fried potatoes, dried fruits, and a dash of kewra water. With layers of fragrant basmati rice, marinated meat, caramelised onions, and a slightly sweet tomato base, Bombay biryani walks the tightrope between indulgent and soulful. It's often served with a cooling cucumber raita to balance the intense flavours.
Ambur Biryani (Tamil Nadu)
This tangy biryani hails from the town of Ambur and has a dedicated fan base among long-distance travellers and foodies alike. It uses short-grain seeraga samba rice and curd-marinated meat, cooked in a spicy tomato base. What makes it stand out is not just its restrained use of spices and slightly sour undertone. It is the fact that this biryani is traditionally served with a spicy brinjal curry!
Dindigul Biryani (Tamil Nadu)
Known for its use of jeera samba rice and cube-cut meat, Dindigul biryani is all about precision and balance. The meat is marinated in curd, lime juice, and pepper-heavy masala, which gives it a distinct tangy heat. Unlike the layered dum style, it's mixed and pressure-cooked, allowing the rice to absorb all the rich flavours. Simple, spicy, and satisfying—it's a regional treasure.
Malabar (Thalassery) Biryani (Kerala)
This is Kerala's answer to festive feasts. Made with short-grain jeerakasala rice, Malabar biryani has a delicate sweet-savoury balance. Cashews, raisins, fried onions, and garam masala add richness, while ghee and curd give it a soft texture. It's typically cooked in a dum style. What sets it apart is that it is served with date pickle and coconut chutney.
Memoni Biryani (Gujarat & Sindh)
Popular among the Memoni community, this biryani is a fiery delight made with fewer ingredients to highlight the natural taste of meat. It's all about bold, peppery flavours—no excess oil, no overuse of masala. The dish uses green chillies, yoghurt, onions, and lemon for a tangy, spicy punch. Traditionally, the biryani is cooked using the dum method, where the marinated meat and partially cooked rice are layered together in a pot. The pot is then sealed and slow-cooked over a low flame for about 30 minutes, allowing the flavours to meld beautifully.
