Traditional Eid Biryani Recipes from Different Indian Regions

Eid celebration in Indian homes is much more than prayers and getting new clothes. It’s about the traditional food that brings families together to sit together, reflect, and celebrate. This Eid, why don’t you try regional varieties of biryani?

Be it Eid al-Adha or Eid ul-Fitr, biryani is the centrepiece of all the celebrations. Throughout the holy month of Ramadan, the homes and even lanes are filled with the aroma of a range of different biryanis. With India celebrating diversity, Eid is the time when biryanis from different regions get the spotlight. And that’s exactly what makes the one-pot Eid staple so beautiful. 

No matter where you are in the world, the aroma of biryani takes you back home. Celebrating togetherness, this is your sign to try new recipes of biryani and celebrate Eid. From the rich Awadhi biryani from Lucknow to the spicy ones from the coastal towns of Kerala to the all-time-favourite Hyderabadi biryani, here are some of the traditional biryani recipes from different regions of India.

Hyderabadi Kachche Gosht ki Biryani

Whenever you hear the word ‘biryani’, chances are a picture of the Hyderabadi version comes to your mind. Originating from the kitchens of the Nizams of Hyderabad, kacache gosht ki biryani has to be the undisputed king. The magic in Hyderabadi biryani lies in the raw, marinated gosht, aka, goat meat. You can layer it at the bottom of a thick-bottomed pot and marinate it with a mixture of curd, ginger-garlic paste, and a blend of your favourite spices. After a couple of hours, you can add layers of freshly prepared rice and a garnish of fried onion, mint and coriander leaves. The biryani is then slow-cooked on low heat to get the best flavours from the meat. It is usually the highlight of Eid celebrations and can be well paired with crispy kebabs and raita.

Lucknowi (Awadhi) Biryani

Inspired by the biryani prepared in the courts of the Nawabs of Awadh, now Lucknow, this biryani is known for its pukki-cooked method. It is when the rice and meat are cooked separately and then layered for the final steaming. Since Awadhi biryani has minimal use of spices, it is perfect for Eid gatherings where people have a lower spice tolerance. To make it at home, you can marinate the meat, cook it with yakhni and whole spices till the pieces are soft. Simultaneously, you can cook Basmati rice in another pot. Then, you can layer the two, sprinkle some rose water and then simmer for the final touch. You’d then get a mixture of white and yellow-coloured rice beautifully cooked with the meat.

Kolkata Biryani

Kolakta biryani is a version of Mughlai, but with a twist. The added distinction in the biryani is the use of potatoes. When Nawab Wajid Ali Shah was exiled to Kolkata, they used to make biryani with the limited access to ingredients, and potatoes were one of them. While some recipes replace the meat with potatoes, some versions have both potatoes and meat. But the culinary improvisation is still a beloved tradition in Muslim Bengali homes.

Malabar (Thalassery) Biryani

Taken from the Mappila Muslim community of the Malabar coast in Kerala, Thalassery biryani is a staple in the Southern parts of India. Unlike the North Indian versions of biryani, Thalassery biryani features short-grained rice called Kaima or Jeerakasala, instead of the long-grain Basmati rice. Since the rice has a unique texture and fragrance, the Malabar biryani is known for its distinct flavour with subtle notes of spicy, tangy, and even sweet. It is made with a slightly sweet masala, marinated chicken or mutton, lots of tomatoes and onions, and Malabar spices like fennel seeds, star anise, cardamom, etc. After cooking the rice separately, you can add in the masala, garnish with a generous amount of dry fruits and nuts and dig in.

Dindigul Thalappakatti Biryani

Dindigul biryani is a South Indian delight that got its name from a small town called Dindigul in Tamil Nadu. What makes it different is the fact that, unlike the spicy flavour of other biryanis, Dindigul biryani has a subtle flavour of cloves, cardamom, and nutmeg. Also, Dindigul biryani uses the short-grained rice, seeraga samba, making its texture unique. The traditional recipe involves cooking rice and meat together with a blend of spices, curd, and some lemon juice, giving every serving a subtle tangy flavour profile. Once fragrant, you can garnish the biryani with ghee and serve it with raita.

Ambur Biryani

Originating from Ambur town in Tamil Nadu, the biryani was made in the kitchens of the Nawabs of Arcot. Known for its distinct colour, Ambur biryani is a staple at Muslim weddings and festivals. Just like Dindigul biryani, Ambur biryani is also made with short-grained rice, called seeraga samba. And since the biryani is made with meat marinated in a mixture of curd and lots of tomatoes, the biryani has a reddish-orange hue with a tangy taste. Similar to how you’d make pulao, Ambur biryani can be made by soaking rice and cooking it with the masala till the rice is soft and the meat is well-cooked. Traditionally, it is served with Ennai Kathirikkai, Tamil-style brinjal curry.

Delhi-Style Mughlai Biryani

The Delhi-style biryani is the one passed down from the Mughal era. From the eateries around Jama Masjid to Muslim households in Delhi, you’d find Mughlai biryani for Eid, festivities, and elaborate dinners. To make it at home, you can make the marinade with dahi, green chillies, and a blend of spices. After the meat is marinated, you can cook it with rice and khade masale, aka whole spices. Once the masalas release their oil and the meat is thoroughly cooked, you can garnish with chopped coriander leaves and serve it with raita, salan, and sliced onion topped with a squeeze of lemon.