8. Tehari Biryani:

While most of our Biryanis are with Meat, do you know there is mainly a kind of Biryani dish that does not mix Meat at all? Yes, you heard it right. The Tehari Biryani is a special dish that is for the vegetarian Hindu bookkeepers in the Mughal time. Since then, it only has grown and got prominent for its unique taste and rich vegetable aroma. Several vegetables right from Carrots, potatoes, tomatoes, and spices are crucial here to prepare this delicious meal.

9. Mughalai Biryani:

The Mughalai Biryani is most common in and around Delhi and is among the first of its kind taste in the dish that Mughals have genuinely introduced. The Mughalai Biryani is more of a hot and spicy one in taste and appears more of yellow-orangish-colored rice in appearance. The cooking process is almost similar to that of other Biryanis. It is one of the oldest types of Biryani in India.

10. Sindhi Biryani:

Sindhi Biryani is a popular one in Pakistan. Since it is famous around India’s Sindh region prior to partition, the dish has got its name. Sindhi Biryani is more of a perfect blend of vegetables with meat, spices, and rice. Onions, nuts, chillis, mint, coriander, and dried fruits are crucial in the dish with ample amounts. Further, a blend of spice powders is also present to bring in an aromatic and exotic taste and appearance. Plums and potatoes are often also present in addition to give it a royal look too.

11. Chettinad Biryani:

Chettinad Biryani is another prominent and famous dish in Tamil Nadu. The Biryani is an entirely different variant when compared to others, both within and outside the taste. The Chettinad Biryani uses lesser whole spices and combines the cooking process with coconut milk, which helps add a distinct flavor. It takes lesser water and more Meat and flavor to give in a different taste when compared to the traditional variety. It is a must-try among types of South Indian Biryani.