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Biryani
Biryani (pronounced [bɪr.jaːniː]), also known as biriyani, biriani, birani
Biryani
or briyani, is a mixed rice dish with its origins among the Muslims of the
Indian subcontinent.[1][2][3] This dish is especially popular throughout the
Indian subcontinent, as well as among the diaspora from the region. It is
also prepared in other regions such as Iraqi Kurdistan.[4] It is made with
Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or
eggs.

Contents
Etymology Hyderabadi Biryani (left) served with
Origin other Indian dishes.
Difference between biryani and pulao
Alternative Biriyani, Biriani,
Ingredients names Briyani, Breyani,
Varieties Briani, Birani.
In the Indian subcontinent
Course Main dish
Outside the Indian subcontinent
Burma Place of origin India
Middle East
Region or Indian
Afghan biryani state subcontinent
Indonesia
Singapore and Malaysia Main Rice
Mauritius ingredients
Indian spices
Philippines
South Africa
Meat
Thailand Vegetables
See also Dahi
References Ingredients Eggs
External links generally used
Nuts
Dried fruits

Etymology Potatoes
Variations Many
Biryani is a Hindustani word derived from the Persian language, which
was used as an official language in different parts of medieval India by Cookbook: Biryani
various Islamic dynasties.[5][6] One theory states that it originated from Media: Biryani
birinj, the Persian word for rice.[7][8] Another theory states that it is
derived from biryan or beriyan, which means "to fry" or "to roast".[9][10]

Origin
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers
of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is
more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (specifically

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Hyderabad), Tamil Nadu (Ambur), Kerala (Malabar), and Karnataka, where Muslim communities were present.
Andhra is the only region of South India that does not have many native varieties of biryani.[7][11] During the Safavid
dynasty (1501–1736) in Persia, a dish called Berian Pilao (Nastaliq script: ‫ )ﺑﺮﯾﺎن ﭘﻠﻮ‬was made with lamb or chicken,
marinated overnight — with dahi, herbs, spices, dried fruits (e.g., raisins, prunes, or pomegranate seeds) — and later
cooked in a tandoor oven. It was then served with steamed rice.

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire
(1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.[12] Indian restaurateur Kris
Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.[13] Another theory claims
that the dish was prepared in India before the first Mughal emperor Babur came to India.[14] The 16th-century Mughal
text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of
older usage in India.[15] A similar theory, that biryani came to India with Timur's invasion, appears to be incorrect,
because there is no record of biryani having existed in his native land during that period.[14]

According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian
subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies,
unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was
available. Over time, the dish became biryani due to different methods of cooking, with the distinction between
"pulao" and "biryani" being arbitrary.[7][14] According to Vishwanath Shenoy, the owner of a biryani restaurant chain
in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in
South India.[16]

Difference between biryani and pulao

Biryani contains more gravy and is Two biryani accompaniments:

cooked for longer with condiments. mirchi ka salan and dahi chutney.

Pilaf or pulao, as it is known in the Indian subcontinent, is another mixed rice dish popular in the cuisines of the
Indian subcontinent and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and
whether actually there is a difference between the two.[17]

According to Delhi-based historian Sohail Nakhvi, pulao tends to be comparatively plainer than the biryani and
consists of meat (or vegetables) cooked with rice. Biryani, on the other hand, contains more gravy (due to the use of
yakhni in it), and is often cooked for longer, leaving the meat or vegetables more tender. Biryani is also cooked with
additional dressings.[18] Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is
that a biryani consists of two layers of rice with a layer of meat (or vegetables) in the middle; whereas, the pulao is not
layered.[14]

Colleen Taylor Sen lists the following distinctions between biryani and pulao:[19]

Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal
In biryani, meat and rice are cooked separately before being layered and cooked together. Pulao is a single-pot
dish: meat and rice are simmered in a liquid until the liquid is absorbed. However, some other writers, such as
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Holly Shaffer (based on her observations in Lucknow), R. K. Saxena and Sangeeta Bhatnagar have reported
pulao recipes in which the rice and meat are cooked separately and then mixed before the dum cooking.[17][20]
Biryanis have more complex and stronger spices compared to pulao. The British-era author Abdul Halim Sharar
mentions the following as their primary difference: biryani has a stronger taste of curried rice due to a greater
amount of spices.[17][21]

Ingredients
Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb,[22] prawn
or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used
when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and
availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as
apples and pineapples.[18]

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,[23] pepper, cloves,[23]
cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies,[24] and garlic. The
premium varieties include saffron.[23] In all biryanis, the main ingredient that accompanies the spices is the chicken or
goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita,
korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Varieties
Kacchi biryani

For kacchi biryani, raw marinated meat is layered with raw rice before being cooked
together. It is also known as kacchi yeqni. It is typically cooked with chicken or goat meat
and occasionally with fish or prawns. The dish is cooked layered with the meat and a dahi-
based marinade at the bottom of the cooking pot. A layer of rice (usually basmati rice or
chinigura rice) is placed over it. Potatoes are often added before adding the rice layer. The
pot is usually sealed (typically with wheat dough) to allow it to cook in its own steam and it is
not opened until it is ready to serve.

Tehari

Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was
developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding the
potatoes to the rice, as opposed to the case of traditional biryani, where the rice is added to
the meat. In Kashmir, tehari is sold as street food. Tehari became more popular during World
War II, when meat prices increased substantially and potatoes became the popular
substitute in biryani.

Beef biryani

Beef biryani, as the name implies, uses beef as the

meat. In Hyderabad, it is famous as Kalyani biryani, in
which buffalo or cow meat is used.[25][26] This meal was
started after the Kalyani Nawabs of Bidar came to
Hyderabad sometime in the 18th century. The Kalyani
biryani is made with small cubes of beef, regular spices,
onions and lots of tomatoes. It has a distinct tomato,
jeera and dhania flavor.[27] In Kerala, beef biryani is well Beef biryani
known.[28] The Bhatkali biryani is a special biryani where
the main ingredient is onion. Its variations include beef,
goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.

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In the Indian subcontinent

There are many types of biryani, whose names are often based on their
region of origin. For example, Sindhi biryani developed in the Sindh region
of what is now Pakistan, and Hyderabadi biryani developed in the city of
Hyderabad in South India. Some have taken the name of the shop that sells
it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka,[29]
Fakhruddin Biriyani in Dhaka,[30][31] Students biryani in Karachi, Lucky
biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.[18]
Biryanis are often specific to the respective Muslim communities where
they originate, as they are usually the defining dishes of those
communities. Cosmopolitanism has also led to the creation of these native
versions to suit the tastes of others as well.[32]

Delhi biryani

The Delhi version of the biryani developed a unique local

flavor as the Mughal kings shifted their political capital to Hyderabadi vegetable biryani
the North Indian city of Delhi. Until the 1950s, most served in Tampa, U.S.
people cooked biryani in their home and rarely ate at
eateries outside of their homes. Hence, restaurants
primarily catered to travelers and merchants. Any region that saw more of these two classes
of people nurtured more restaurants, and thus their own versions of biryani. This is the
reason why most shops that sold biryani in Delhi, tended to be near mosques such as Jama
Masjid (for travellers) or traditional shopping districts (such as Chandni Chowk). Each part of
Delhi has its own style of biryani, often based on its original purpose, thus giving rise to
Nizamuddin biryani, Shahjahanabad biryani, etc. Nizamuddin biryani usually had little
expensive meat and spices as it was primarily meant to be made in bulk for offering at the
Nizamuddin Dargah shrine and thereafter to be distributed to devotees.[18] A non-dum
biryani, using a lot of green chillies, popularized by the Babu Shahi Bawarchi shops located
outside the National Sports Club in Delhi is informally called Babu Shahi biryani. Another
version of Delhi biryani uses achaar (pickles) and is called achaari biryani.[33]

Dhakaiya Haji Biriyani

The city of Dhaka in Bangladesh is known for selling

Chevon Biryani, a dish made with highly seasoned rice
and goat meat. The recipe includes: highly seasoned
rice, goat meat, mustard oil, garlic, onion, black pepper,
saffron, clove, cardamom, cinnamon, salt, lemon, doi,
peanuts, cream, raisins and a small amount of cheese
(either from cows or buffalo). Haji biryani is a favourite
among Bangladeshis living abroad.[34] A recipe was
handed down by the founder of one Dhaka restaurant to
the next generation. Haji Mohammad Shahed claimed, "I
have never changed anything, not even the amount of Dhakaiya biriyani
salt".[35]
Dhakaiya Kacchi Biryani is accompanied by borhani, a
salted mint drink made of yogurt, boiled eggs and salt.

Sindhi biryani

The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice
and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi
cuisine. Sindhi biryani is prepared with meat and a mixture of basmati rice, vegetables and
various spices. Sindhi Biryani is often served by Pakistan International Airlines (PIA) on most
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of their international flights. A special version of Sindhi

biryani sold by a shop in Karachi called the Students
Center is popularly called "Students biryani."[36]

Hyderabadi biryani

Hyderabadi biryani is one of India's most famous

biryanis; some say biryani is synonymous with
Hyderabad.[37] The crown dish of the Hyderabadi
Muslims, Hyderabadi biryani developed under the rule of
Asaf Jah I, who was first appointed as the governor of Sindhi biryani
Deccan by the Mughal Emperor Aurangzeb. It is made
with basmati rice, spices and goat meat. Popular
variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani.
One such biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is
marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and
aromatic flavour.[38] One more variation is dum cooked Hyderabad veg biryani for
vegetarians.[39]

Thalassery biryani

Thalassery biryani is the variation of biryani found in the

Indian state of Kerala. It is one of the many dishes of the
Malabar Muslim community, and very popular.[40]
The ingredients are chicken, spices and the specialty is
the choice of rice called Khyma. Khyma rice is generally
mixed with ghee. Although a large number of spices
such as mace, cashew nuts, sultana raisins, fennel-
cumin seeds, tomato, onion, ginger, garlic, shallot,
cloves and cinnamon are used,[41] there is only a small
amount of chili (or chili powder) used in its preparation. Thalassery biryani
A pakki biryani, the Thalassery biryani uses a small-
grained thin (not round) fragrant variety of rice known as
Khyma or Jeerakasala. The dum method of preparation
(sealing the lid with dough (maida) or cloth and placing red-hot charcoal above the lid) is
applied here.

Kolkata biryani

Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh's last Nawab Wajid
Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz.[16] Shah brought his
personal chef with him. The poorer households of Kolkata, which could not afford meat, used
potatoes instead, which went on to become a specialty of the Calcutta biryani. The Calcutta
biryani primarily uses meat and potatoes. However, this theory is vehemently opposed by
Janab Shahanshah Mirza, great great grandson of Nawab Wajid Ali Shah. According to him,
Awadh's last ruler used to get an annual pension of Rs.12 Lakh and he was the highest paid
pensioner in India. He was an animal lover and had set up a zoo in Kolkata. He used to
spend about 25% of his pension on the maintenance of zoo and upkeep of animals. A man
who can spend a substantial part of his income on the welfare of animals can certainly afford
meat in his biryani, argues Mirza. He points out that potatoes were first introduced in Surat in
the 17th century. They slowly spread to different regions and were brought to Bengal by
English traders. In those days, potato was an exotic vegetable and because of low yield it
was extremely expensive. The chefs who had accompanied Nawab Wajid Ali Shah tried
various combinations and experiments to enhance the taste of biryani. On one such
occasion potatoes were added while cooking the biryani. It appealed to the taste buds of
Nawab Wajid Ali Shah. He was so pleased that he ordered that henceforth whenever biryani
was cooked it should be with this vegetable.
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The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg,
cinnamon, mace along with cloves and cardamom in the dahi-based marinade for the meat
which is cooked separately from rice. This combination of spices gives it a distinct flavour
compared to other styles of biryani. The rice is flavoured with ketaki water or rose water
along with saffron to give it flavour and a light yellowish colour.

Ambur/Vaniyambadi biryani

Ambur/Vaniyambadi biryani is a type of biryani cooked in the neighboring towns of Ambur

and Vaniyambadi in the Vellore district of the northeastern part of Tamil Nadu, which has a
high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the
area.[42]

The Ambur/Vaniyambadi biryani is accompanied with 'dhalcha,' a sour brinjal curry and
pachadi' or raitha, which is sliced onions mixed with plain curd, tomato, chilies and salt. It
has a distinctive aroma and is considered light on the stomach. The usage of spice is
moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.[15]

Chettinad biryani

Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba
rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy
and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry
leaves.[43][44][45][46]

Bhatkali/Navayathi biryani

This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in
Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a
variation of kababs and Indian breads. In Bhatkali biryani the meat is cooked in an onion and
green chili based masala and layered with fragrant rice. It has a unique spicy and heady
flavour, and the rice is overwhelmingly white with mild streaks of orange. Though similar to
those in Thalassery and Kozhikode, this biryani differs with lingering after-notes of mashed
onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique
flavour to Bhatkal biryani. No oil is used.[47]

Memoni/Kutchi biryani

Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh

region in India and Pakistan.[16] It is made with lamb, dahi, fried onions, and potatoes, and
fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring
compared to other biryanis, allowing the rich colours of the various meats, rice, and
vegetables to blend without too much orange colouring.

Dindigul biryani

The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon
juice for a tangy taste.[48]

Bohri biryani

The Bohri biryani, prepared by the Bohris is flavoured with a lot of tomatoes.[16] It is very
popular in Karachi.

Kalyani biryani

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Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.[49] Also
known as the 'poor man's' Hyderabadi biryani, Kalyani biryani is always made from small
cubes of buffalo meat.
The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, lots of
onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then
given dum (the Indian method of steaming in a covered pot).
Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani
Nawabs, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into
the Asaf Jahi family. Kalyani biryani was served by the Kalyani nawabs to all of their subjects
who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion.
This was the practice for many decades. But after Operation Polo when the Indian army took
over Hyderabad State, the state of the nobles went into decline. Some of their illustrious
cooks set up their own stalls and introduced Kalyani biryani to the local populace of
Hyderabad state.

Sri Lankan biryani

Biryani was brought into Sri Lanka by the South Indian

Muslims who were trading in the Northern part of Sri
Lanka and in Colombo in the early 1900s. In Sri Lanka, it
is Buryani, a colloquial word which generated from
Buhari Biryani. In many cases, Sri Lankan biryani is
much spicier than most Indian varieties. Side dishes
may include acchar, Malay pickle, cashew curry and
mint sambol.

Rawther biryani Sri Lankan chicken biryani

This type of biryani is popular in the Palakkad and

Coimbatore regions. This was most commonly prepared by Rawther families in Kerala and
Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly
used and it is entirely different from malabar biryani.

Outside the Indian subcontinent

Burma
In Myanmar (Burma), biryani is known in Burmese as danpauk or
danbauk, from the Persian dum pukht. Featured ingredients include:
cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron
and bay leaf. In Burmese biryani, the chicken is cooked with the rice.[50]
Biryani is also eaten with a salad of sliced onions and cucumber.

Middle East
One form of "Arabic" biryani is the Iraqi preparation (‫ﺑﺮﯾﺎﻧﻲ‬: "biryani"), A dish of Burmese biryani (locally
known as danpauk), as served at
where the rice is usually saffron-based with chicken usually being the meat
Kyet Shar
or poultry of choice. It is most popular in Iraqi Kurdistan. Most variations
also include vermicelli, fried onions, fried potato cubes, almonds and
raisins spread liberally over the rice.[16] Sometimes, a sour/spicy tomato sauce is served on the side (maraq).

In Iran, during the Safavid dynasty (1501–1736), a dish called Berian (Nastaliq script: ‫ )ﺑﺮﯾﺎن ﭘﻠﻮ‬was made with lamb or
chicken, marinated overnight — with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds —
and later cooked in a tannour oven. It was then served with steamed rice.

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Afghan biryani
A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is
today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but
without the additional gravy (yakhni) and other condiments that are used in biryani. The Delhi-based historian Sohail
Hashmi refers to the biryan as midway between the pulao and biryani. The Afghani biryani tends to use a lot of dry
fruit and lesser amounts of meat, often cut into tiny pieces.[18]

Indonesia
Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is
descended from Kabuli Palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.[51]

Singapore and Malaysia

Nasi Briyani dishes are very popular in Malaysia and Singapore. As an
important part of Malaysian Indian cuisine, they are popularized through
Mamak stalls, hawker centres, food courts as well as fine dining
restaurants.

Mauritius
Biryani dishes are very popular in Mauritius especially at Hindu and
Muslim weddings. It is also widely available at street food places. Mutton biryani at Little India,
Singapore.

Philippines
Kapampangan cuisine of the Philippines (often in Pampanga) features a special dish called Nasing Biringyi (chicken
saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or fiestas.
It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. Nasing Biringyi is
similar to the Nasi Briyani dish of Malaysia in style and taste, but is also compared to a saffron-cooked version of
Spanish Paella.[52]

South Africa
In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat
(usually goat meat or chicken). The dish may be seasoned with garam masala or a curry spice mix (though this is not
authentic to the local style) and coloured, sometimes heavily, with turmeric.

Thailand
Biryani in Thailand is commonly known as khao mhok (Thai: ข ้าวหมก). It
is commonly paired with chicken, beef or even fish and topped with fried
garlic. The dish is common in Thai cuisine and often served with a green
sour sauce.

See also
Khao mhok ghai (Thai biryani with
List of rice dishes chicken)

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onepage&q=history%2520of%2520biryani&f=false). Random House India. ISBN 978-8-18400-254-6.

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