biryani variants

Biryani has several regional forms in India, including those associated with Hyderabad, Lucknow and Kolkata. Hyderabadi biryani combines fragrant basmati rice, meat and spices. Kolkata mutton biryani also uses basmati, but includes potatoes among its characteristic ingredients.^[1][2]

In a Kolkata preparation, the meat is cooked first, while the rice is boiled separately until partly cooked. Meat, potatoes and rice are then layered with aromatics such as kewra water, rose water and saffron. The pot is sealed and cooked on dum, retaining steam to finish the rice and bring the layers together.^[1][2]