Rice, biyyam (Telugu), arici (Tamil), ari (Malayalam) are only some of the words used for what is almost a staple. South India does so many versions of the one-pot wonder that is biryani. There is the famous Hyderabadi biryani, of course, with layers of slow-cooked rice, crispy fried onion, chillies and chicken. Then there is another classic from the city of Nizams—the Kalyani biryani with mutton and distinct flavours of tomatoes, cumin and coriander. Along the coastal region of Karnataka, the Bhatkali biryani is a popular delicacy with chicken infused with tomatoes, onions and other spicy masalas native to the region. And then there is the Ambur biryani from the Arcot region in Tamil Nadu, packed with meaty flavours, chilli paste and whole spices. The Kozhikode or Thalassery biryani of Kerala is made from a thinner rice called jeeraksala and cooked in lots of ghee.