RIVANSHI RAKHRAI
Originating from the Muslim community in coastal Dakshin Kannada, this biryani has subtle flavors with a distinct aroma of fennel. Cooked slowly, it's best enjoyed the day after preparation.
A specialty of Hyderabad, with meat marinated for a shorter period and cooked in a sealed vessel. The gravy, or pakki, is prepared before assembling the biryani, resulting in a spicy dish.
Famous in Bangalore, this biryani is served in eco-friendly disposable cups made from areca nut palm leaf.
Hailing from Ambur in Tamil Nadu, this biryani is cooked on wood fires using a special variety of short-grain rice called seeraga samba rice instead of basmati rice.
A Kerala delicacy, particularly beloved for its richness and spicy aroma. Marinated chicken pieces are cooked with fragrant Basmati rice, layered with other spreads of rice and chicken masala, and garnished with boiled eggs, raisins, and cashews.
A specialty from Chennai's Hotel Buhari, Chicken 65 is a spicy, deep-fried chicken dish. In this biryani, the fried chicken is sprinkled over cooked biryani rice, offering a distinct flavor profile.
Originating from coastal Karnataka's Nawayath Muslim community in Bhatkal town, this biryani has a unique twist