Biryani Recipes | Authentic Pakistani & Indian Biryani Guide

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Biryani is more than just a dish — it’s the heart of Pakistani and Indian cuisine. Fragrant basmati rice, tender meat, and bold spices come together in countless regional styles. From Karachi’s fiery layers to the slow-cooked Hyderabadi dum and even lighter vegetarian versions, the variety is endless.

In this guide, I’ve gathered my most popular recipes along with tips for cooking perfect rice, blending authentic masalas, and pairing with refreshing raita. Whether you’re a beginner or pro, this page is your one-stop resource for making the best biryani at home.

Jump to:

What is Biryani?
Types of Biryani
By Protein
By Region & Style
Fusion (Biryani Variations)
Biryani Masala & Spices
How to Make Biryani at Home?
Pro Tips
Serving Ideas With Sides
FAQS
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Biryani Recipes (Authentic Pakistani & Indian Biryani Guide)

What is Biryani?

Biryani is a flavorful rice dish made with fragrant basmati rice, tender meat or vegetables, and a rich blend of spices layered together and slow-cooked for depth of flavor. Unlike pulao, where rice and meat are cooked together, biryani is usually layered — partly cooked rice is combined with marinated meat or curry, then finished on dum (steam cooking). This technique creates distinct, aromatic grains of rice infused with the flavors of spices, herbs, and saffron.

Biryani is deeply embedded in the cultural heritage of South Asia, with every region presenting its unique twist — ranging from the fiery Karachi biryani to the regal Hyderabadi dum biryani. As the years have passed, it has evolved into one of the most cherished dishes globally, frequently enjoyed at weddings, family reunions, and celebratory events.

History

The exact origins of biryani are frequently a topic of discussion, yet there is a general consensus that it traces back to the royal kitchens of the Indian subcontinent. Some people link it to the Mughals, who introduced Persian culinary influences — particularly the concept of layering rice with meat and spices. Others suggest that Arab traders brought a similar rice dish that transformed into various local adaptations throughout South Asia.

As time passed, biryani made its way through areas such as Hyderabad, Lucknow, Karachi, and Sindh, with each region contributing its unique flair through local spices, herbs, and cooking methods. Nowadays, biryani is not only cherished in Pakistan and India but also in the Middle East and other parts of the world, establishing itself as one of the most renowned rice dishes globally.

Why biryani is different from pulao

At first glance, biryani and pulao may look similar — both are rice-based dishes with meat, vegetables, and spices — but the cooking method makes them very different.

Biryani is layered: the rice is parboiled separately, then layered with marinated meat or curry and cooked on dum (steam). This creates distinct, fluffy grains infused with rich aromas.
Pulao is one-pot: the rice and meat are cooked together, absorbing the flavors as they simmer. It’s usually lighter and less spicy than biryani.

That’s why biryani feels more festive and indulgent, while pulao is simpler, everyday comfort food.

Why biryani is loved worldwide

These days, biryani is relished not just in Pakistan or India; it has gained popularity as a cherished dish around the world.

In places like the USA, UK, and Australia, it ranks among the most popular South Asian dishes, found in restaurants, food festivals, and home kitchens alike. Whether it’s shared at a family gathering in Lahore, a festive dinner in London, or a cozy weekend meal in New York, biryani unites people with its rich taste and soul-satisfying aroma.

Types of Biryani

By Protein

1. Chicken Biryani

Chicken biryani is the traditional favorite, prepared with tender and juicy chicken korma (curry), fragrant basmati rice, and an ideal mix of spices. It's easy enough for a weeknight meal but special enough for festive occasions like wedding. For best results, start with perfectly cooked basmati rice

chicken biryani in white platter showing fluffy and non-adherent basmati rice. — biryani recipe

2. Mutton Biryani

Rich in flavor, mutton biryani combines slow-cooked meat with fragrant rice that beautifully takes in all the spices that can be balanced with the refreshing yogurt side dish . It is a timeless favorite in both Pakistani and Indian cooking.

3. Beef Biryani

Beef biryani is a hearty and flavorful dish where tender beef masala is cooked with fragrant basmati rice and bold spices. Loved for its rich taste, it’s especially popular in Karachi and among beef lovers worldwide. Best to enjoyed with a green raita.

A trending variation of beef biryani, Nalli Gosht Biryani uses beef shank pieces (nalli) for an extra-rich, melt-in-your-mouth flavor. Though not a traditional style, it has become a modern favorite in many restaurants and food festivals.

4. Chickpea Biryani (Chana Biryani)

Chickpea biryani, or chana biryani as it is sometimes called, is a wholesome vegetarian dish crafted with protein-rich chickpeas, basmati rice, and a variety of aromatic spices. It’s light yet packed with flavor, making it a superb choice for meatless dining, and it tastes even better when enjoyed with a side of mint yogurt sauce.

Closed shot of Chickpea biryani served a oval platter. Topped with lemon slices and green chilies

9. Fish Biryani

A popular dish by the coast, fish biryani combines succulent, tender fish with aromatic rice and spices. It's lighter than the meat versions, offering a subtle yet fragrant taste that goes perfectly with refreshing raita or a dash of fresh lemon. This instant pot recipe will surely win your heart.

8. Vegetable Biryani

A colorful and vibrant variation, vegetable biryani is crafted using seasonal veggies, fragrant long grain basmati rice, and a combination of spices. It’s a lighter, vegetarian-friendly alternative that doesn’t sacrifice flavor, making it great for weeknight dinners or celebrations.

Here is the quick and easy one-pot vegetable biryani recipe that you much love.

By Region & Style

Pakistani Biryani

Hyderabadi Biryani

Hyderabadi biryani is well-known for its distinctive dum cooking technique, where marinated meat is layered with saffron rice, fried onions, and various herbs. It’s considered one of the most royal biryanis.

Closed look of Hyderabadi Chicken Dum Biryani served in a white platter.

Karachi Biryani

Karachi biryani is an acclaimed and highly spiced rice dish from Karachi, Pakistan, known for its vibrant, tangy flavor and moist masala. It uniquely includes a rich gravy made with a lot of tomatoes and yogurt, often featuring potatoes and dried plums (aloo bukhara) for a special sweet-and-sour nuance, all layered with Basmati rice and cooked on dum. Best to make a combo with fresh vegetable salad and raita.

Sindhi Biryani

Sindhi Biryani is a flavorful and fragrant dish originating from the Sindh province of Pakistan, renowned for its zesty taste and complex spice mixture. Its uniqueness lies in the inclusion of dried plums and potatoes, which contribute to its richness and harmony. Typically prepared with chicken, mutton, or beef, this biryani is cherished for its lively flavor and celebratory charm.

Arabic Biryani (Kabsa & Mandi)

Although not traditional biryani, Middle Eastern rice dishes like Kabsa and Mandi share many similarities. Both feature fragrant rice, tender meat, and aromatic spices, making them close cousins of biryani.

Kabsa is rich and tangy with a tomato-based flavor, while Mandi is famous for its smoky aroma from underground cooking.

👉 Discover more with my recipes: Kabsa and Mandi to serve with Daqoos.

Fusion (Biryani Variations)

Tikka Biryani

Chicken tikka biryani is a tasty combination where marinated, grilled chicken tikka is arranged with spiced basmati rice. With its smoky aroma and vibrant colors, it represents a modern interpretation of traditional chicken biryani, adored for its rich flavors. Best to serve with tomato sauce as a side.

White Biryani (Sofiyani)

White biryani, often referred to as Sofiyani biryani, is a popular rice dish from Hyderabad, recognized for its creamy and white texture. This dish involves delicately layering boiled basmati rice and steaming it with a white curry (korma) to create the signature white (safaid) look of the biryani rice.

Pulao Biryani

I firmly believe that the pulao biryani is the ultimate fusion, offering the distinct flavors of both recipes in a single serving. Biryani lovers will back this up, provided they give it a try.

Biryani Masala & Spices

Essential spices in biryani

The heart of biryani lies in its spices. Each ingredient adds a unique layer of flavor and aroma, creating the irresistible taste we all love.

Here are the most essential spices for biryani:

Cumin Seeds (Zeera) - Adds a warm, earthy base flavor and is often tempered in hot oil to release its aroma.
Coriander Seeds (Dhaniya) - Gives a mild citrusy and nutty taste that balances stronger spices.
Cardamom (Elaichi) - Both green and black cardamom bring a sweet, floral fragrance to the masala.
Cinnamon (Dalchini) - Aromatic and slightly sweet, it adds depth to the spice blend.
Cloves (Laung) - Strong and pungent, cloves give biryani its bold kick.
Bay Leaves (Tez Patta) - Used for fragrance, they create a subtle herbal note.
Black Pepper (Kali Mirch) - Adds gentle heat and blends well with other spices.
Nutmeg & Mace (Jaifal & Javitri) - Used sparingly, they give biryani a royal, warm fragrance.
Ginger & Garlic - Fresh ginger-garlic paste forms the base of biryani masala for depth and heat.
Dried Plums (Aloo Bukhara) [Optional] - Often added in Sindhi or special biryanis for a tangy sweetness.
Kewra - Rose Water - Biryani Essence [Optional] - A few drops bring a floral note that makes biryani festive.
Herbs - Green chilies (Add freshness and spice, balancing the creamy yogurt or tomato base), fresh coriander leaves (optional), and fresh mint (optional)

Store-bought vs. homemade masala

Both store-bought and homemade masalas can make a delicious biryani, but they offer different advantages:

Store-Bought Masala

✔️ Quick and convenient — no need to measure individual spices.
✔️ Great for beginners or busy cooks.
❌ Flavor can be less fresh and often standardized, missing the personal touch.
❌ Some brands may add preservatives or extra salt.

Homemade Masala

✔️ Freshly ground spices give a more aromatic and authentic taste.
✔️ You can adjust the heat, aroma, and flavor balance to your liking.
✔️ Perfect for experimenting with regional styles (Hyderabadi, Sindhi, Karachi, etc.).
❌ Takes more time and requires multiple spices on hand.

🌿 Nothing beats the aroma of freshly ground spices in biryani. Here’s the complete recipe to make Homemade Biryani Masala Powder that’s bursting with flavor — and you can store it in an airtight jar for up to 6 months!

2 side image showing whole spices and finished version of biryani masala powder — biryani masala recipe

How to Make Biryani at Home?

Making biryani at home may seem intimidating, but with the right steps, it becomes an enjoyable process that fills your kitchen with irresistible aromas. Whether you’re cooking chicken, beef, mutton, or a vegetarian version, the method usually follows the same core stages:

Step 1: Cook the Meat or Vegetables

Prepare a thick curry base with onions, tomatoes, ginger-garlic paste, brown onions (birista) and spices.
Add your choice of protein (chicken, beef, mutton, seafood) or vegetables and cook until tender.

Step 2: Prepare the Rice

Wash and soak long-grain basmati rice for at least 20–30 minutes before cooking.
Parboil with whole spices (cardamom, cloves, cinnamon, bay leaf) until 70% cooked. Drain and set aside.

💡 For beginners, here is the complete guide with video to cook basmati rice for biryani. It will help you to make fluffy and non-adherent rice.

Step 3: Layering

In a heavy pot or handi, layer partially cooked rice and the curry alternately.
Sprinkle fresh coriander, mint leaves, fried onions, and a few drops of saffron milk or yellow/red food color for aroma and color.
Pour few drops of biryani essence, kewra or rose water. It's optional and depending on your choice of fragrance.

Step 4: Dum Cooking (Steaming)

Seal the pot with a tight lid (or dough for a traditional touch).
Cook on low heat for 20–30 minutes, letting the flavors infuse beautifully.

Step 5: Serve & Enjoy

Gently fluff the layers without breaking the rice grains.
Serve hot with cooling biryani raita, salad, or chutney.

💡 Pro Tip: Every region has its own twist — Sindhi biryani is tangy and spicy, Hyderabadi biryani is cooked on dum with saffron, while Karachi biryani is bold and aromatic.

Pro Tips

Use long-grain basmati rice – always soak for 20–30 minutes before cooking for fluffy, separate grains.
Cook rice 70% only – parboiling ensures rice finishes cooking perfectly during dum without turning mushy.
Caramelize onions well – biryani onions add sweetness and depth in masala.
Balance the spices – don’t let one spice dominate; harmony is the key to authentic biryani.
Layer properly – alternate rice and curry layers, finishing with rice on top.
Seal for dum cooking – cover with a tight lid (or dough) to trap steam and infuse flavors.
Don’t over-stir – gently fluff the biryani before serving to keep the grains intact.
Garnish smartly – add fried onions, mint, coriander, and saffron milk for aroma and a royal touch.
Rest before serving – let it sit for 10 minutes after dum cooking to settle flavors.

💡 Check out the best biryani tips and secrets in more detail.

Serving Ideas With Sides

A hearty plate of biryani always tastes better with the right side dishes. Here are some classic pairings to try:

Raita Varieties – The ultimate cooling partner for spicy biryani. Try simple cumin raita, mint-coriander raita, or boondi raita. Get my raita recipe for biryani here »
Fresh Salads – Light and refreshing sides like kachumber salad, sliced cucumber, or thinly sliced onions with lemon juice help balance the richness.
Sauces & Chutneys – Add a burst of flavor with spicy dakous, creamy garlic sauce, or tangy honey garlic chutney.
Kebabs – From seekh kababs to shami kababs, meaty sides pair beautifully to make it a festive meal.

FAQS

What is the secret ingredient in biryani?

The true key to an unforgettable biryani lies not in a single spice, but in the balance of flavors. Although saffron and biryani masala contribute depth and fragrance, numerous chefs insist that fried onions (birista) are the secret ingredient that adds sweetness, richness, and the distinctive biryani flavor. When paired with fresh herbs such as mint and coriander, these small secrets enhance each layer of rice and meat, transforming it into something extraordinary.

How long to soak basmati rice?

For perfectly long, fluffy, and non-sticky grains, you should soak regular basmati rice for about 20 to 30 minutes before cooking. On the other hand, Sela (parboiled) basmati rice usually requires a longer soak of 45 minutes to 1 hour because its grains are tougher and need extra time to soak up the water. This step is crucial for getting that perfect texture of rice.

Which rice is best for biryani?

The ideal rice for biryani is long-grain basmati rice, celebrated for its fluffy texture, distinct grains, and natural aroma. Many chefs also opt for Sella basmati rice (parboiled basmati), which is more robust, less prone to breaking, and perfect for slow-cooked dum biryani. Both types absorb spices wonderfully, but traditional basmati offers a lighter, more fragrant experience, whereas Sella rice provides a firmer texture. Always rinse and soak the rice before cooking to achieve the best results.

Can biryani be vegetarian?

Indeed, biryani can certainly be made vegetarian. You can substitute meat with vegetables such as potatoes, peas, carrots, and cauliflower, or opt for protein-rich alternatives like paneer, tofu, or chickpeas. The cooking technique stays consistent — layering aromatic basmati rice, spices, and gravy — ensuring it is just as delicious as the meat varieties.

What side dishes go best with biryani?

Biryani goes great with refreshing onion, or mint raita, a fresh kachumber salad, and zesty chutneys like mint or tomatoes. A lot of people also love having it with kebabs, grilled meats, pickles, or crispy papad for a full meal.

Can I store biryani in the fridge?

Absolutely, you can keep biryani in the fridge. After it cools down, put it in an airtight container and it’ll be good for about 3–4 days. When you’re ready to eat, just add a splash of water to the rice and steam it on low heat, or cover it and microwave it to bring back that fresh taste.

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