Ambur Biryani: another major difference is Samba, short-grain rice is used in Ambur biryani, and no spice powder is used
Goan Fish Biryani: The biryani offers a lighter taste with a plethora of flavours coming out from the fish
Kashmiri Biryani: perfect mix of tender chicken and rice with dried fruits and Kashmiri spices, and they stand out the ingredient of asafoetida
Bombay Biryani: The major difference is Bombay biryani uses, prune plum, which gives it a sweetness to it along with the kewra water used
Sindhi Biryani: The main differentiating factor for the from other biryanis is the amount chopped chilis used in this version is quite a lot
Thalassery biryani: The biryani is garnished with dry fruits like sauteed cashew nuts, sultana raisins and fennel seeds
Lucknow Awadhi Biryani: The meat is also cooked really slowly over hours, so the spices can slowly fuse into it
Hyderabadi Biryani: The strong aroma of the biryani comes from the kewda, rose water and saffron that is sprinkled on the biryani
Kolkata Biryani: The biryani cooked with rice with a yoghurt based marinated meat, the aloo, and boiled egg along with light spices