Biryani is one of the most popular and beloved dishes in India. Every region has its own style of making biryani, resulting in dozens of different biryanis across the country. With so many options to choose from, which biryani reigns supreme as the number one in India?
What is Biryani?
Biryani is a mixed rice dish that originated in India. It is made by cooking fragrant long-grain rice and aromatic spices together with meat, vegetables, eggs or seafood. The ingredients are layered in the pot, which allows the flavors to blend together during cooking. Biryanis can vary in their spiciness, cooking technique, ingredients and presentation across different regional cuisines of India.
There are two main methods of cooking biryani – Kachi biryani and Pakki biryani. In Kachi biryani, the raw marinated meat is layered with raw rice before cooking. Pakki biryani is cooked in stages, with the meat and rice being prepared separately and then layered and cooked together. The blending of spices, rice and meat makes biryani a complete and balanced meal.
Different Types of Biryani
Some of the most popular regional biryanis in India include:
- Hyderabadi Biryani – From the Nizam’s kitchen in Hyderabad, this biryani is made with basmati rice, yogurt, fried onions and a onion-based masala. Goat meat is the most commonly used in Hyderabadi biryani.
- Lucknowi Biryani – Originating from the Awadhi cuisine, this biryani uses less food coloring compared to others. It has a light aroma and flavor and uses spices like nutmeg, mace and cardamom.
- Kolkata Biryani – The signature biryani from Bengal, made with lightly spiced basmati rice and chicken or mutton. Potatoes and eggs are also used.
- Dindigul Biryani – A popular South Indian biryani that uses a little curd and lemon for tanginess. It has a distinct aroma from spices like star anise, cinnamon and bay leaves.
- Ambur/Vaniyambadi Biryani – A spicier style from Ambur in Tamil Nadu made with seeraga samba rice and mutton.
- Bombay Biryani – Mumbai’s local biryani style, often flavored with potatoes and cooked dum pukht style.
- Memoni/Sindhi Biryani – A salty, spicy biryani popularized by the Memons of Gujarat-Sindh region.
- Beary Biryani – Coastal biryani from Mangalore with a distinctive flavor and light on spices.
- Thalassery Biryani – Malabar region’s fragrant biryani made with a mix of rice varieties like khyma and mapilla.
Apart from these popular regional variants, there are many more local biryanis like Moradabadi, UP biryani, Malabari biryani etc. found across different parts of India.
Criteria for Ranking Best Biryani
But when it comes to choosing the number one biryani in India, it’s not an easy decision. There are several criteria that can used to judge or rank the different biryanis:
- Taste – The flavor and aroma from spices, rice and meat is of utmost importance. The biryani should have a balanced, nuanced taste.
- Texture – The rice should be long-grained and fluffy. The meat should be tender.
- Cooking method – Authentic biryani techniques like dum pukht and layering of ingredients.
- Ingredients – Quality and freshness of raw ingredients like rice, meat, yogurt etc.
- Variety of options – Having multiple types of biryani with varied ingredients.
- Origin and heritage – How authentic the biryani is to its region of origin.
- Dum/aroma – The flagrance of whole spices and dum cooking.
- Consistency – The ability to churn out good biryani consistently across multiple outlets.
- Cost – How reasonable or value-for-money the biryani is.
- Presentation – How appetizing and aesthetically presented the biryani is served.
Considering all these factors, it’s time to analyze the contenders for the number one biryani in India.
Hyderabadi Biryani
When it comes to popularity, Hyderabadi biryani is undoubtedly one of the most well-known biryanis across India. Originating from the kitchens of Nizams of Hyderabad, it has garnered fame across the globe for its aromatic, flavorful taste.
The ingredients that give Hyderabad biryani its trademark flavor include:
- Basmati rice
- Curd
- Fried onions
- Spice mix containing chili, coriander, cumin, cardamom, cinnamon, bay leaf, nutmeg and mace
- Saffron
- Goat meat (usually)
- Ghee
The rice and meat are cooked separately before being layered and cooked on dum. The saffron, fried onions and curd-chili mix add a unique tangy and robust flavor. Various restaurants in Hyderabad like Paradise, Bawarchi and Shadaab have popularized this biryani.
While incredibly tasty and aromatic, the Hyderabad biryani can be slightly high on oil and food coloring in some restaurants. It also remains confined to mostly goat meat as the choice of protein.
Lucknowi Biryani
Lucknow in Uttar Pradesh is the home to the refined, subtle-flavored Lucknowi biryani. Their cooking style reflects influences from the Persian and Mughalai cuisine.
Some key characteristics of Lucknowi style biryani are:
- Cooked on a slow fire or dum
- Less spicy and vibrantly colored than other biryanis
- Uses spices like cardamom, cinnamon, cloves, nutmeg and mace
- Employs yakhni stock made from meat
- Meat is chicken or mutton
- Rich, aromatic and light on stomach
In Lucknow, you can savor this biryani at iconic places like Idrees and Tunday Kababi. The subtler flavor and milder spicing makes Lucknowi biryani appealing to those who don’t enjoy very spicy food.
However, some feel that it does not have the punch of other more robust biryanis. The cooking also requires more time and skill.
Kolkata Biryani
Introduced in India by the Mughals, the biryani evolved its own distinct style in Kolkata. Some key features are:
- Light on spices, focused on aroma
- Use of yogurt and potato (special Kolkata ingredients)
- Meat is mostly chicken
- Cooking method is pakki style
- Served with a boiled egg
This biryani originated in the Awadhi style but transformed over time to suit local Bengali tastes. The yogurt and potato add tang and texture. Kolkata biryani restaurants like Arsalan, Aminia and Shiraz are quite popular.
Critics feel the Kolkata biryani can be too mild or bland at times. The rice also becomes slightly sticky.
Dindigul Biryani
The Dindigul town of Tamil Nadu is famed for its spicy, aromatic biryani. It gets its distinct flavor from:
- Curd and lemon for tang
- Spices like star anise, cinnamon and bay leaves
- Short-grain jeera samba rice
- Goat or chicken meat
The jeera samba rice gives it a disticnt taste. Dindigul biryani uses dried spices, giving it an intense aroma. Leading Dindigul biryani joints include Dindigul Thalappakatti and Jeya Biryani.
Some drawbacks are that it can be quite spicy and pungent for those not used to it. The strong dried spice flavors also overpower the meat and rice at times.
Ambur/Vaniyambadi Biryani
Ambur in Tamil Nadu has its own specialty biryani that is much-loved in the state and beyond. It is known for:
- Use of small-grained seeraga samba rice
- Flavorful mutton pieces
- Spicier taste
- Liberal use of spices like coriander, fennel, chili, turmeric
The Ambur biryani is quite peppery and spicy. The rice is also cooked separately from the mutton. Leading makers are Ambur Star Briyani and Hotel Rahmath.
The spiciness can be a put off for those not accustomed to heat. The rice grains are also slightly smaller and not as fluffy.
Bombay Biryani
Mumbai has its own brand of biryani, often known as Bombay biryani. It originated when Persians and Mughals came to Bombay.
Distinctive traits include:
- Cooked dum style like its Lucknow cousin
- Use of tomatoes, potatoes and chili
- Aromatic spices like cinnamon, cardamom, cloves and star anise
- Both chicken and mutton variations
- Saffron for color and flavor
Popular joints serving Bombay biryani in Mumbai are Noor Mohammadi and Baghdadi. The potatoes and slight tanginess offer a different profile.
However, some find this biryani can become too moist or greasy at times. It is also not as popular outside Mumbai compared to other variants.
Sindhi Biryani
This spicy mutton biryani originated from Pakistani Sindh and was brought to India post partition by Sindhi Hindus. Its highlights are:
- Exclusively mutton based
- Fiery hot with abundance of chili and spices
- Use of sour undertones from curd and lemon
- Rich, dark colored gravy
- Loads of fried onions, garlic and tomatoes
Sindhi biryani is one of the spiciest and meatiest. It is a must-try for hardcore non-vegetarian biryani fans who like robust spicing and game meat.
The potent spiciness and pungent flavors make it unpalatable for those not used to intense biryanis. The coloring can also be synthetic in some places.
Thalassery Biryani
The Malabar region’s Thalassery biryani is slow-cooked with rice varieties like khyma, mapilla samba and gauri parboiled rice. Key features are:
- Moderate spice levels
- Fragrant with spices like coriander, cardamom, cloves, cinnamon
- Sweet and sour taste
- Mainly chicken or mutton
- Cooked in traditional copper vessel
Thalassery biryani uses a medley of rice varieties that give it a distinct taste, aroma and texture. Paris Restaurant is renowned for serving this biryani.
On the downside, the biryani can become too sweet for some palates due to the added sugar. The sourness also needs to be balanced well.
One Biryani to Rule Them All
After looking at the different contenders, it’s a tough choice to pick just one winner. The ranking below summarizes the pros and cons of each biryani style:
| Biryani Style | Pros | Cons |
|---|---|---|
| Hyderabadi | Very aromatic, flavorful, popular | High oil, synthetic coloring |
| Lucknowi | Subtle flavors, light on stomach | Not as robust tasting |
| Kolkata | Unique potato addition, mild | Can be too mild or sticky rice |
| Dindigul | Intense dried spice flavor | Too spicy and pungent |
| Ambur | Very spicy and flavorful | Extreme spice levels |
| Bombay | Distinct tangy taste | Can be greasy or wet |
| Sindhi | For true spice and meat lovers | Too spicy for some |
| Thalassery | Fragrant, moderate spice | Sweetness not for all |
Considering all the criteria – taste, aroma, ingredients, cooking method and popularity – the winner for the number one biryani in India is the classic Hyderabadi Dum Biryani.
The Hyderabadi biryani strikes the perfect balance between spicy and aromatic flavors. Its widespread popularity across India and globally is a testament to its finger-licking taste. The basmati rice and succulent kebabs absorb all the spices, yogurt and fried onions to provide a complete sensory experience. While some restaurants may use food coloring or excess oil, when cooked right, the Hyderabadi biryani is unmatched in its flavor delivery.
Conclusion
The diversity of biryani styles across India is a boon for food lovers. Each region brings its own twist to the classic dish. But Hyderabadi biryani has emerged as the most popular biryani loved by Indians and foreigners alike. The fluffy basmati rice, perfectly spiced meat, aromatic flavors and visual appeal make Hyderabadi biryani worthy of being called the number one biryani in India.