Celebrate Eid 2026 with these 15 delicious Biryani varieties

No Eid celebration is complete without a delicious and fragrant spread of biryani. The aroma of slow-cooked marinated meat seamlessly blended with parboiled long rice, gently topped with fried brown onion, kewra water, and sprinkles of saffron water, makes it a sinful delight that pairs well with salan and raita. And that is how the holy month of Ramadan ends, with the biryani feast with loved ones. If you can visualize it right, here are some classic and delicious biryani variations you can try this Eid to prepare for your loved ones.

This is an aromatic and juicy rice dish made with mutton marinated with beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala and a host of other spices. It is topped with crispy brown fried onion slices called birista, and tomatoes.

This is one of the most iconic biryanis, known for its rich aroma, layered flavours, and signature dum cooking technique. Originating from Hyderabad, it reflects the royal culinary heritage of the Nizams. It is made with basmati rice, bay leaves, cumin seeds, and other spices which is slow-cooked on dum.

Another popular variety of biryani, which is made with boiled eggs, par-boiled rice, spices, saffron water, fried onions and is served with salan.

It is one of the most famous biryanis, made with marinated chicken meat cooked along with partially cooked rice, spices, saffron, water, and fried onions on dum.

Sour curd, generous use of spices, chilli, and kewra or mitha itra mark the signature style of making Sindhi biryani and is a must-try. It originates from the Sindhi community (now largely in Pakistan and parts of India) and is especially popular during festive occasions and family feasts.

As the name suggests, it is native to the Chettinad region of Tamil Nadu and has the pungency of garam masala, topped with boiled eggs. In some parts, people use sun-dried meats and salted vegetables too.

This interesting biryani includes well-cooked rice, spices, and a whole leg of slow-cooked lamb, which adds to the richness of its flavour. It is considered a royal, celebratory dish, often served on special occasions and festive gatherings.

Made with minced meat, aromatic spices, and herbs, Keema Biryani is a delectable dish which is made in India during Ramadan. and Eid as well.

This biryani is a unique and flavourful variation where minced mutton is shaped in small ball, called goli and cooked along with rice and spices. This interesting biryani has a strong aroma of saffron and kewra. It also uses ginger-garlic paste, which enhances the taste of the dish.

Popularly known as Lakhnavi biryani and considered as pakki biryani, it is rich in meat and spices and is cooked in dum-style. Also, the use of rose water, kewra water, and saffron water adds to the beauty of this biryani.

This biryani is native to Chennai and uses a unique blend of spices along with cube-sized mutton or chicken chunks, and a lot of pepper.

This biryani has a unique taste, thanks to its subtle use of spices combined with ghee, Basmati rice and mutton. The addition of potatoes and boiled eggs also lends a different flavour to the dish.

Popular in Kozhikode, Thalassery and Malappuram areas of Kerala, this biryani is characterised by the unique variety of rice called khyma rice, the rich flavour of spices, and the generous usage of cashew nuts and raisins.

What makes this biryani special is the use of potatoes along with meat in it and is best enjoyed with curry.

This is a vegetarian's delight, where marinated veggies are layered along with rice, and biryani masala and cooked on dum. It is best served with salan, pickled onion, and salad.

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