Palak
From North Kerala, this biryani layers cooked rice with fresh herbs and meat, prawns, or fish.
A Kerala favorite featuring Basmati rice, marinated chicken, and layers garnished with boiled eggs, raisins, and cashews.
This famous dish layers half-cooked rice with fried onions, mint, and meat, then cooks it dum style.
From Tamil Nadu's Kongunadu region, this biryani uses a subtle spice mix for a delicate, aromatic flavor.
A Tamil Nadu specialty from the nawabs of Arcot, this biryani uses aromatic seeraga samba rice and is cooked over wood fires.
This complex biryani uses short-grain rice and a variety of spices, with the rice and marinated meat cooked separately before final layering and sealing.