Originating from the coastal Karnataka region, this biryani uses coconut milk, fennel seeds and curry leaves, making it lighter on spices. Often cooked with chicken, it’s garnished with fried onions and boiled eggs.
A royal dish from the Mughal era, it is rich and fragrance, featuring a variety of spices, dried fruits and saffron. The meat (lamb or chicken) is marinated in yoghurt and herbs and then cooked with basmati rice.
Inspired by Indian pickles, this biryani is tangy and spicy, using pickling spices like mustard seeds, fenugreek and fennel. It features marinated meat (chicken or mutton) cooked with rice.
A luxurious Hyderabadi dish, it includes small meatballs (moti) made from minced meat. The meatballs are cooked with fragrant basmati rice, saffron and traditional biryani spices.
Also known as fish biryani, this coastal dish features marinated fish cooked with rice, coconut milk and spices like curry leaves, mustard seeds and green chillies. It has a subtle coconut flavour and coastal aroma.