Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat, mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main varieties of the dish – kachchi (raw) and pakki (cooked). It is said that Hyderabadi biryani's richness of flavor is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately.
The special cooking style, known as dum, is believed to have come from Persia during the Mughals' regime in India.
MOST ICONIC Hyderabadi biryani
View moreBiryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt.
It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired the dish in the 1600s. The word biryani is derived from the Persian word birian, meaning fried or roasted, and the dish made its way from Persia to India via groups of traders and immigrants.
VARIATIONS OF Biryani
MOST ICONIC Biryani
View moreThis simple Indian dish consists of red beans (rajma) and cooked rice (chawal). Rajma is traditionally made with onions and tomato purée which acts as a gravy for the red beans. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner.
If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation.
MOST ICONIC Rajma chawal
View moreBombay biryani is a variety of Indian biryani, consisting of layers of flavored basmati rice, potatoes, chunks of chicken or mutton, alongside some fried onions, mint leaves, and dried plums. Rice is boiled with a variety of spices, the meat and potatoes are fried, and everything is layered in a pot.
The dish is typically finished with melted ghee on top and enjoyed with cooling raita and a fresh salad on the side. This variety of biryani is distinguished by a mild sweetness imparted by the dried plums, kewra essence, and fried onions used in its preparation.
Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur. However, rice is the most commonly used ingredient, combined with meat, vegetables, dried fruits, and spices, simmered together in a flavored broth.
In Turkey, pilaf can be both a side dish and the main course, when it is traditionally served with a salad and yogurt on the side. Some believe that the best part of a pilaf is tahdig. The word means bottom of the pot, and it refers to the golden crust of rice which forms on the bottom of the cooking vessel.
VARIATIONS OF Pulao
Mughlai biryani is a variety of Indian biryani that is believed to have been savored by the Mughal Emperors in the past. The dish is made with flavored rice, chunks of spiced and browned meat (usually lamb, mutton or chicken), fried onions, sultanas, and dry fruits such as almonds, which are layered in a pot, and then cooked together, yielding a highly-aromatic specialty said to be fit for a king.
A large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and cinnamon contributes to the rich and intense flavor of the biryani, making it perfect for festive occasions and religious events such as Eid. Mughlai biryani is typically consumed warm, either on its own or complemented by raita on the side.
MAIN INGREDIENTS
Paruppu sadam is one of the most popular side dishes from Tamil Nadu, consisting of rice and dal lentils which are seasoned with various spices and herbs such as garlic, chili, cumin, turmeric, and curry leaves. The whole dish can be made in a single pot, and its simplicity is the reason for its popularity.
It is recommended to serve paruppu sadam with chips, potato curries, chutneys, or appalam.
MAIN INGREDIENTS
Pulihora is a popular south Indian dish that can easily be found in the states of Andhra Pradesh, Tamil Nadu, and Karnataka. It consists of rice, turmeric, tamarind, curry leaves, coriander, ginger, and green chiles. Additionally, yellow lentils, roasted sesame seed powder, and mustard seeds can be added to enhance the already rich flavors of the dish.
It is commonly prepared for festivals, yellow in color due to turmeric - considered sacred and symbolizing festive occasions in the Hindu world. The word puli in its name means sour, reflecting the tangy flavor of the dish. However, spicy and salty flavors that are also present in the dish are well balanced with the sour tamarind.
MAIN INGREDIENTS
Jeera rice is a simple Indian dish made with rice and cumin seeds. Basmati rice is typically mixed with cumin seeds which have been fried in ghee, and the dish can be additionally enriched with cinnamon, cardamom, bay leaves, cloves, and coriander.
Once prepared, jeera rice can be served on its own or as an accompaniment to a variety of Indian dishes. The word zeera is Hindi-Urdu for cumin seeds, hence the alternative spelling – zeera rice.
Ghee bhat is a traditional dish originating from Bengal. This simple dish consists of basmati rice enriched with ghee and it's made with a combination of basmati rice, ghee, and sea salt. The rice is washed and then soaked in order to reduce the cooking time and stop the grains from breaking while they're cooking.
The drained rice is boiled in water until just cooked. While the basmati rice is still hot, it's mixed with ghee and sea salt and then served immediately. There are many variations on ghee bhaat, so it can be enriched with additional ingredients such as cashews, raisins, cinnamon, cardamom, cloves, or mixed vegetables.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 27 Indian Rice Dishes” list until February 13, 2025, 1,394 ratings were recorded, of which 987 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.