How to Make Biryani: Authentic Recipes, Common Mistakes, and Pro Tips

When you ask someone what biryani, a layered rice dish from India with spiced meat, vegetables, and saffron-infused rice. Also known as biriani, it is a celebratory meal that varies wildly from region to region, they don’t just think of food—they think of aroma, tradition, and family gatherings. Biryani isn’t just cooked; it’s built. Every layer—rice, meat, spices, herbs—has a purpose. Get one step wrong, and the whole dish falls apart. That’s why so many home cooks struggle, even when they follow a recipe. The secret isn’t in the spice mix alone. It’s in timing, temperature, and technique.

There’s no single Hyderabadi biryani, a rich, slow-cooked style from Telangana with dum cooking and fried onions or Lucknowi biryani, a delicate, fragrant version from Uttar Pradesh with minimal spice and slow-steamed layers. Each has its own rules. Hyderabadi uses marinated meat and fried onions on top. Lucknowi relies on dum pukht—sealing the pot with dough to trap steam. Then there’s Kolkata biryani, which adds boiled eggs and potatoes. And in Kerala, coconut milk and curry leaves change everything. You can’t treat them the same. The rice matters too. Basmati isn’t just preferred—it’s required. Short-grain rice turns mushy. Overcooked rice? That’s not biryani. That’s porridge.

Most people mess up by rushing. They skip soaking the rice. They fry onions until they’re burnt, not golden. They dump all the spices in at once instead of layering them. They don’t let the meat cook low and slow before adding the rice. And they never seal the pot. The magic happens in the steam. That’s why restaurant biryani tastes better—it’s cooked under pressure, covered, and left to rest. At home, you can mimic it with a tight lid and a towel under it. Let it sit for 20 minutes after cooking. That’s the real trick.

What you’ll find below isn’t just one recipe. It’s the full range—how to make biryani from scratch, how to fix rubbery chicken, why your rice is sticky, which spices make the difference, and how to layer it like a pro. You’ll see what separates a good biryani from a great one. No fluff. No guesswork. Just what works.