Regional Styles
Hyderabadi vs Lucknowi — the great dum debate
One marinates the meat raw and lets the rice cook on top. The other parboils and layers. We taste-tested 12 versions in three cities.
Coming soon
The Journal
Stories from the biryani world.
Regional deep-dives, master profiles, ingredient explainers, and the occasional manifesto. Written by people who've eaten more biryani than is medically advisable.
The journal launches with our public release. The articles below are the first six we're publishing. Want to write for us? Use our contact form.
Ingredients
Why the rice matters more than the spice
Long-grain basmati, jeera samba, sona masuri — each has a personality. Match the wrong rice to the wrong style and the whole biryani falls apart.
Coming soon
Diet & Verification
A field guide to halal biryani in the USA
What "halal" actually means at a biryani restaurant, what to look for in certification, and how we verify on BiryaniHub.
Coming soon
History
The Kolkata aloo — origin story
How a famine, a Nawab in exile, and a cost-saving measure gave us one of the most distinctive biryani styles in the subcontinent.
Coming soon
Technique
Dum technique, demystified
Not every "dum biryani" is actually cooked dum-style. We explain the seal, the heat, and the timing — and how to spot fakes.
Coming soon
Catering
Ordering biryani for 50 people: a catering guide
Quantities, side dishes, dietary mix, lead time. The mistakes party planners make and how to avoid them.
Coming soon
Get notified
We publish roughly twice a month — never spam. New posts go to subscribers first, then to the website.
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