Biryani

Biryani is a tasty mixed rice dish from South Asia. It is made with rice and meat such as chicken, goat, or beef. You can also use seafood like prawns or fish, or even vegetables. All of these are mixed with special spices.

People have enjoyed biryani since the time of the Mughal Empire in India, but we are not sure when it started.

Biryani might have come from a Persian dish called pilau. The way it is cooked uses slow methods from Persia and marinated meat with spicy Indian flavors. Some people think biryani was in South India even before the Mughal time.

Today, biryani is a favorite food in South Asia and among people from the South Asian diaspora. Even though it is often linked with Muslim people in the area, everyone enjoys it. You can find similar biryani in many other countries, usually brought there by South Asian communities. It is a common dish at weddings and parties and is often called the most popular dish in India.

Etymology

The word biryani comes from a Persian phrase meaning "fried rice." It is related to an older word that means "to fry" or "to roast." This name shows how the dish has roots in Persian cooking, which influenced the food of South Asia.

Origin

Historical sources

Pilau is a Persian rice dish first written about by the scientist Avicenna in 10th-century Persia.

The book Ain-i-Akbari, written in the late 1500s during emperor Akbar’s rule, mentions both pilau and biryani. It lists ingredients such as rice, meat, and spices.

The Portuguese priest Sebastien Manrique wrote about rice dishes sold near emperor Shah Jahan in 1641. He described “Mogol” biryani differently from “Persian” pilau.

Emperor Aurangzeb also wrote to his son about enjoying biryani.

According to historian Rana Safvi, the oldest known recipe for biryani comes from the time of emperor Bahadur Shah Zafar.

Analysis

Food historian Lizzie Collingham says that the modern biryani developed in India during emperor Akbar’s rule (1556–1605). She explains that it combined India’s spicy rice dishes with Persian-style meat and pilau.

Cookery writer Pratibha Karan believes biryani started in India, based on pilau brought by Muslim traders. She thinks pilau was a simple army dish that later became biryani.

Some historians, like Salma Hussein, think biryani came to South Asia from Persia before the Mughal era, possibly through travelers and pilgrims. Others suggest it arrived with the Mughals.

Historian K. T. Achaya notes that pilau has been in India longer than biryani. He mentions ancient Indian texts describing rice cooked with meat and spices, similar to later biryani. However, other experts say these ancient dishes were different from biryani.

Ingredients

Biryani ingredients change depending on where it is made and what type of meat or vegetables are used. The main ingredients are rice and meat, such as chicken, goat, or beef. Sometimes seafood like fish or prawns, and vegetables are added too. A special type called Navratan biryani uses sweeter ingredients like cashews, sultanas, and fruits such as apple and pineapple.

The spices and condiments in biryani can include fennel seeds, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, star anise, and garlic. Premium biryani might have saffron. Some recipes add special smells like mitha attar, kewra, and rose water. Dried sour prunes can also be added. In places like Malaysia, Singapore, and Indonesia, local flavors such as pandan leaf might be used.

Biryani is often served with side dishes like raita (yoghurt with cucumber or tomato), fried or curried aubergine, salad, or curried dishes such as ande ka salan or mirchi ka salan.

Some versions of biryani include eggs, potatoes, or use paneer or vegetables instead of meat, especially in Hindu or vegetarian styles. Kolkata biryani, created by Wajid Ali Shah in the 1850s, includes potato.

Preparation styles

Biryani can be cooked in two ways: pakki ("cooked") and kacchi ("raw"). In pakki biryani, ingredients are cooked separately and then layered, often with colorful spices like turmeric or saffron. In kacchi biryani, layers are put in a pot, sealed and cooked slowly so the food steams in its own liquid.

Pilau is another mixed rice dish enjoyed in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Some people think biryani and pilau are similar, while others see differences. Biryani often has more spices and gravy, and the meat and rice are cooked longer. Pilau is usually simpler, sometimes with potatoes or onions, and is often served as a side dish, while biryani is the main dish.

Varieties

Main article: Varieties of biryani

In the Indian subcontinent

There are many kinds of biryani in the Indian subcontinent. Biryani is very popular and is often the top dish ordered in Indian online food services. The names of different biryanis usually come from the region, city, or even the shop where they are made, like Fakhruddin Biriyani in Dhaka or Lucky biryani in Mumbai.

Outside the Indian subcontinent

Biryani has become popular in many countries, often brought there by people from South Asia. In Myanmar, a dish called danpauk is a favorite at special events like weddings. In the Persian Gulf area, biryani is often made with saffron and chicken. In Indonesia, a similar dish called nasi kebuli is made with spicy rice cooked in goat meat broth. In Thailand, the dish is known as khao mhok, and it uses chicken, beef, or fish, topped with fried garlic and a sour green sauce.

In culture

Biryani is a popular dish for special events and celebrations in many parts of South Asia. It is often the main dish at weddings and holidays, such as Bakr Eid in Delhi, where families enjoy it together.

Cities like Ambur, Islamabad, and Karachi hold yearly festivals celebrating biryani. Even communities far from South Asia, like in North America, Singapore, and Qatar, enjoy their own biryani festivals.