“Top 7 Irresistible Biryani Recipes You Must Try | From Hyderabadi to Kolkata Style”

“Explore a handpicked collection of delicious Biryani recipes from across India – including Hyderabadi, Kolkata, Lucknowi, and more, with easy steps and pro tips.”

🌶️ Popular Biryani Recipes (Brief Overview):

1. Hyderabadi Dum Biryani
   • Fragrant basmati rice, marinated meat, layered and slow-cooked with saffron and fried onions.
2. Lucknowi (Awadhi) Biryani
   • Mildly spiced, rich in aroma, and cooked with meat stock (yakhni) for a royal flavor.
3. Kolkata Biryani
   • Inspired by Awadhi cuisine, includes potatoes, boiled eggs, and light fragrant spices.
4. Chicken Biryani (Pressure Cooker Style)
   • Quick and easy method using basic ingredients, ideal for busy days.
5. Veg Biryani (Dum Style)
   • Layered vegetable rice cooked in dum with saffron, ghee, and whole spices.
6. Malabar Biryani (Kerala Style)
   • Coconut-flavored biryani with small-grain rice, fried shallots, and ghee.
7. Paneer Tikka Biryani
   • A vegetarian twist using grilled paneer tikka, ideal for festive or special meals.

🍗 1. Hyderabadi Chicken Dum Biryani (Traditional Style)

🌿 Ingredients:

For Marination:

For Rice:

For Layering:

• Ghee – 2 tbsp
• Saffron – few strands soaked in 2 tbsp warm milk
• Extra mint, coriander, and fried onions

👨‍🍳 Instructions:

1. Marinate chicken with all ingredients for at least 1–2 hours (overnight for best results).
2. Parboil rice with spices till 70% cooked. Drain and keep aside.
3. In a heavy-bottomed pot, layer marinated chicken, then add half the rice, followed by herbs, saffron milk, ghee, and fried onions. Repeat with the remaining rice.
4. Cover tightly with a lid (or seal with dough). Cook on low flame for 25–30 mins (Dum method).
5. Let it rest 10 mins before serving. Gently mix and serve with raita or salan.

🥩 2. Kolkata-Style Mutton Biryani (with Potatoes & Egg)

🌿 Ingredients:

For Mutton:

For Rice:

• Basmati rice – 2 cups
• Whole spices – Bay leaf, cardamom, cloves, cinnamon
• Salt – to taste

👨‍🍳 Instructions:

1. Marinate mutton with yogurt, paste, salt, masala, and rest for 1–2 hrs.
2. Fry onions till golden, set aside half for garnishing.
3. Pressure cook mutton until tender.
4. Parboil rice with spices and drain.
5. In a pot, layer rice and cooked mutton, adding ghee, rose/kewra water, boiled potatoes, eggs, and fried onions in between.
6. Dum-cook on low for 25 minutes.
7. Serve hot with raita or salad.

For Rice:

• Basmati rice – 2 cups (parboiled)
• Whole spices – as above
• Saffron milk – 2 tbsp

👨‍🍳 Instructions:

1. Cook veggies in a spiced yogurt gravy till semi-dry.
2. Parboil basmati rice with whole spices.
3. In a pot, layer gravy and rice, adding saffron milk, fried onions, and herbs.
4. Cover and cook on low heat (dum) for 20–25 minutes.
5. Serve with boondi raita or salan.

❓ Frequently Asked Questions – Biryani Recipes

1. What is the origin of Biryani?

Biryani originated in Persia and was brought to India by the Mughals. It evolved into regional variants across the country.

2. Which rice is best for making biryani?

Aged basmati rice is ideal due to its long grains, fragrance, and ability to stay separate after cooking.

3. What is the difference between dum biryani and regular biryani?

Dum biryani is slow-cooked with sealed layers, while regular biryani may involve pre-cooked ingredients simply mixed together.

4. Can I make biryani without a pressure cooker or oven?

Yes, you can cook it in a heavy-bottomed pot with a tight lid (or sealed with dough) on low flame.

5. How to prevent biryani rice from becoming sticky?

Parboil rice (70–80% cooked), drain it properly, and avoid overmixing during layering.

6. What are some popular types of biryani in India?

Hyderabadi, Kolkata, Lucknowi (Awadhi), Malabar, Sindhi, Chettinad, and Veg Dum Biryani are popular regional variations.

7. Is veg biryani real biryani?

Though controversial, Veg Dum Biryani is a popular vegetarian version using spiced vegetables and the dum method.

8. How long does it take to cook biryani?

On average, 45–60 minutes depending on the type and cooking method (dum or pressure cook).

9. What are the essential spices in biryani?

Bay leaf, cardamom, cloves, cinnamon, star anise, black pepper, and biryani masala.

10. What is the ratio of rice to meat in biryani?

Typically 1:1 for a balanced meat-to-rice ratio, or 1:1.5 if you prefer more rice.

11. Can I use chicken breast for biryani?

You can, but bone-in chicken (like thighs) retains moisture better and adds more flavor.

12. What makes Kolkata Biryani unique?

The use of boiled potatoes, mild spices, and rose/kewra water gives Kolkata Biryani its distinct flavor.

13. Can I prepare biryani in advance?

Yes. Biryani tastes even better after a few hours as the flavors settle. Reheat gently with a splash of water.

14. What are some good side dishes for biryani?

Raita, boiled eggs, salad, papad, and mirchi ka salan go well with biryani.

15. Is biryani spicy?

It can be mild or spicy depending on the region and your preferences. Adjust chili powder and green chilies accordingly.

16. Can I make biryani vegan?

Yes! Use vegetables, tofu or mushrooms, coconut yogurt, and oil instead of ghee or dairy.

17. How to make biryani quickly on a weekday?

Use a pressure cooker or Instant Pot version with pre-cut meat or paneer and ready-made biryani masala.

18. What oil or fat is best for biryani?

Traditionally, ghee is used. You can also use mustard oil (in Kolkata biryani) or refined oil for lighter versions.

19. Can I freeze leftover biryani?

Yes. Let it cool completely, store in airtight containers, and freeze for up to 2–3 weeks.

20. Why does my biryani turn dry or bland?

It could be due to overcooked rice, insufficient oil/ghee, or not enough spices in the marinade or gravy.

🔗 Internal & External Link Suggestions

✅ Internal Link:

“Ultimate Guide to Making Tamil Nadu Delicious Ven Pongal & Sakkarai Pongal at Home:30 minits”

🌐 External Link:

Others publishers

• Print
• Facebook
• WhatsApp
• ShareCopied to clipboard