Biryani: Cooked in layers, with a pinch of love

Biryani: Cooked in layers, with a pinch of love

Here are four biryani recipes, and how you can master the art of making it

Hungry for some biryani? Try out these simple recipes Image Credit: Shutterstock

A culinary masterpiece – the biryani – has been an all time favourite among various diners. The rich, aromatic and flavoursome dish has retained a constant demand over the years. While perfecting the dish takes time, effort and a lot of patience, it is not impossible.

Although the origins of this dish is still contemplated, biryani has reached the hearts of those in India and abroad.

Here's a look into some of the finest biryani recipes and how you can make them at the comfort of your own home:

1. Kozhikkodan Chemmeen Biryani

Kozikkodan chemmeen biryani
This Kerala-style biryani features shrimps, yoghurt and spices. Topped with ghee, cream and milk, this dish only requires an hour to prepare Image Credit: Biryani Junction

Here's how you can make Kozhikkodan Chemmeen Biriyani

2. Lucknowi Dum Mutton Biryani

Lucknowi mutton biryani
To conquer this scrumptious dish, all you need is a good appetite. One of the highlights of this biryani is is flour dough underneath which the biryani lies. This recipe is best known for its fluffy Basmati rice, juicy mutton, saffron and rose water Image Credit: Biryani Junction

Here's how you can make Lucknowi Mutton Biryani

3. Alu Tehari or Potato Biryani for vegetarians

Alu Tahari
If you are on a time constraint, then this biryani recipe is the one for you. All you need is a handful of ingredients and 35 minutes. This spiced vegetarian rice dish from India's Awadhi cuisine is simple yet tasty Image Credit: Gulf News Archives

Here's how you can make Alu Tehari or potato biryani

4. Kachhi Biryani

Kachhi Biryani
Popular in Dhaka, Bangladesh, the Kacchi Biryani is a layered marvel of rice and meat, accompanied with fried potatoes and lashings of spiced yoghurt Image Credit: Shutterstock

Here's how you can make Kachhi Biryani

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