Indian Biryani Varieties By State

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Kashmiri Jammu and Kashmir Biryani

Saffron, spices, nuts and mutton.

Curd marinated chicken, almond paste, ghee, chillies and nuts

Fried onions, spicy chicken, mint leaves, rose water

Mild mutton with potatoes and soft boiled eggs

Chicken, rice cooked separately Whole spices, curd and turmeric

Uses short Kaima rice with Kerala spices. ghee, fish/prawns/chicken

Dried chilli paste with whole spices Eaten with brinjal curry

Subtle flavor of fennel, coconut cloves, cinnamon, coriander, ghee

Chicken with peas, carrots. beans, potato, bell peppers

A very spicy variety with tomatoes. potatoes and natural coloring

Irani inspired cuisine with golden onions, cardamoms, plum prunes

Light variety with mackerel fish. spices, grated coconut and black kokum

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