Kerala’s Thalassery biryani differs from others in that it does not use the long-grain aromatic Basmati rice in the making of biryani. What it uses instead is the Jeerakasala rice – a short-grained local

: recipe : Calcutta biryani is a great deal similar to the Lucknowi biryani because it came to the city with the deposed Awadhi nawab Wajid Ali Shah. However, it is a lot more subtle in taste because the

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Recipe : The baap of all biryanis out there, the Awadhi biryani is what all other biryanis aspire to be, in terms of the flavour and aroma. In Lucknow, the people who make biryani are called karigars –

Recipe - Some say the is closer to the original Iranian recipe than the Mughlai one. It originated in the kitchens of the Nizam where the royal cooks marinated meat overnight with spices and then soaked