New Yorkers can now dig into the flavors of South Asia, as 12 distinct biryani options have made their way to the Big Apple.
For a taste of Lucknow, head over to Kabab King in Western Queens. The Pakistani eatery serves up two types of biryani - chicken and goat - that are bursting with flavor, featuring whole cloves, cardamom, and dried apricots. This version is cooked 'dum pukht,' or sealed, concentrating the flavors and adding a sweet touch.
In contrast, Halal Diner's chicken biryani is spicier and features a generous amount of meat, spices, nuts, and caramelized onions. While it may not be as layered as its Lucknow counterpart, this diner-style version packs plenty of punch.
Another contender is Kuttanadan, which brings the flavors of Kerala to NYC. Beef biryani is on the menu here, with a rich flavor profile that owes much to the state's love of spices like black pepper and cardamom.
In Bushwick, Indika House serves up nine types of biryani, including a vegetarian variety featuring jackfruit and potatoes. The standout, however, is its hard-boiled egg biryani, where eggs are deshelled and dyed bright yellow before being hidden among the rice grains. A raita with mango pickle adds a tangy flavor to this dish.
For those looking for something spicy, Masala Times has just the thing - its vegetable biryani is dominated by onions and cardamom, served in a heaping pile that's perfect for dainty eaters who can't handle too much spice. A side of thick, vegetable-shot raita helps cool down the palate.
In Union Square, Kebabwala offers a recreation of Adda's original crust-topped Lucknowi biryani. This limited supply is available each day, so be sure to get there early and dig in before it's gone.
Another unique option is Kanyakumari, which brings the flavors of Bengaluru to NYC. The baby goat donne biryani here features tender morsels cooked in a banana leaf, resulting in an earthy flavor that pairs perfectly with yogurt and peanut salan.
For those who prefer a more traditional Hyderabadi style, Hyderabadi Zaiqa is the place to go. With 15 different types of biryani on offer, including this gongura chicken biryani, there's something for everyone here. The pickled sorrel adds a distinctive green color and sour taste that sets it apart.
Spice Up, meanwhile, has a beef tehari dish that's essentially a casserole of short-grained rice dotted with morsels of beef, chiles, and mustard oil. This Bangladeshi staple is often served at steam-table establishments like this one, where freshwater fish is also on the menu.
Last but not least, Hyderabad House offers a chef's special chicken biryani that features poultry hidden under the rice, cooked 'dum pukht' and accompanied by fried and glazed chicken 65. Boiled eggs provide decoration, while two sauces - raita and peanut-based salan - add to the richness of this dish.
These are just a few of the many options available in NYC's vibrant biryani scene. Whether you're in the mood for something spicy, traditional, or unique, there's sure to be a type of biryani out there that'll satisfy your cravings.
For a taste of Lucknow, head over to Kabab King in Western Queens. The Pakistani eatery serves up two types of biryani - chicken and goat - that are bursting with flavor, featuring whole cloves, cardamom, and dried apricots. This version is cooked 'dum pukht,' or sealed, concentrating the flavors and adding a sweet touch.
In contrast, Halal Diner's chicken biryani is spicier and features a generous amount of meat, spices, nuts, and caramelized onions. While it may not be as layered as its Lucknow counterpart, this diner-style version packs plenty of punch.
Another contender is Kuttanadan, which brings the flavors of Kerala to NYC. Beef biryani is on the menu here, with a rich flavor profile that owes much to the state's love of spices like black pepper and cardamom.
In Bushwick, Indika House serves up nine types of biryani, including a vegetarian variety featuring jackfruit and potatoes. The standout, however, is its hard-boiled egg biryani, where eggs are deshelled and dyed bright yellow before being hidden among the rice grains. A raita with mango pickle adds a tangy flavor to this dish.
For those looking for something spicy, Masala Times has just the thing - its vegetable biryani is dominated by onions and cardamom, served in a heaping pile that's perfect for dainty eaters who can't handle too much spice. A side of thick, vegetable-shot raita helps cool down the palate.
In Union Square, Kebabwala offers a recreation of Adda's original crust-topped Lucknowi biryani. This limited supply is available each day, so be sure to get there early and dig in before it's gone.
Another unique option is Kanyakumari, which brings the flavors of Bengaluru to NYC. The baby goat donne biryani here features tender morsels cooked in a banana leaf, resulting in an earthy flavor that pairs perfectly with yogurt and peanut salan.
For those who prefer a more traditional Hyderabadi style, Hyderabadi Zaiqa is the place to go. With 15 different types of biryani on offer, including this gongura chicken biryani, there's something for everyone here. The pickled sorrel adds a distinctive green color and sour taste that sets it apart.
Spice Up, meanwhile, has a beef tehari dish that's essentially a casserole of short-grained rice dotted with morsels of beef, chiles, and mustard oil. This Bangladeshi staple is often served at steam-table establishments like this one, where freshwater fish is also on the menu.
Last but not least, Hyderabad House offers a chef's special chicken biryani that features poultry hidden under the rice, cooked 'dum pukht' and accompanied by fried and glazed chicken 65. Boiled eggs provide decoration, while two sauces - raita and peanut-based salan - add to the richness of this dish.
These are just a few of the many options available in NYC's vibrant biryani scene. Whether you're in the mood for something spicy, traditional, or unique, there's sure to be a type of biryani out there that'll satisfy your cravings.
I'm literally so down for trying all these new biryani spots in NYC!! 
I mean, who wouldn't wanna taste the flavors of Lucknow, Kerala, and Bengaluru in the Big Apple?! 
I need to try Kabab King's chicken biryani ASAP - that dum pukht flavor sounds 
! And Indika House's hard-boiled egg biryani is giving me LIFE 
. Can't wait to explore all these new options and find my fave! 
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And Indika House's jackfruit biryani sounds like a game changer 
Can't wait to try them all out!
i'm talking dum pukht style and it's like a whole different level of flavor explosion 
they have this one kerala beef biryani at kuttanadan that sounds SO good - all those spices and black pepper must be insane ! also halal diner's chicken biryani is looking fire 
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I mean, who doesn't love a good plate of Lucknowi or Hyderabadi-style biryani? And the fact that you have multiple places serving different regional flavors is just pure gold 
. I'm definitely hitting up Kabab King and Halal Diner ASAP to try their versions out 
. Kuttanadan's jackfruit veggie biryani sounds crazy good too 
. And Halal Diner's spicier version is tempting me to come back for more 
! I mean, who wouldn't want to try all these different flavors from South Asia? Kabab King's Lucknowi-style biryani sounds like a total game-changer - whole cloves and cardamom? Yes, please! 
And Halal Diner's spicy chicken biryani? That sounds AMAZING too! 
These NYC spots seem to be just cashing in on the trend with fancy marketing and menu descriptions. Anyone got some credible sources on which of these places are actually serving up good, old-fashioned Indian comfort food? 
Kabab King's Lucknow-style biryani sounds especially good to me 