Biryāni

Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. Sometimes eggs or potatoes are also added.

Biryani is one of the most popular dishes in South Asia and the South Asian diaspora. Similar dishes are also prepared in many other countries like Iraq and Malaysia, and was often spread to such places by South Asian diaspora populations. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.

Etymology

Some theories suggest that the it originated from the ''vrīhí'' (), meaning rice. Other theories suggest originated from ''birinj'' (), the Persian word for rice. Another theory states that it was derived from ''biryan'' or ''beriyan'' (), which means "to fry" or "to roast". It may alternatively be related to the Persian word ''bereshtan'' () which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices.

Origin

The exact origin of the dish is uncertain, however, it has been suggested that it originated in India. In North India, different varieties of ''biryani'' developed.

According to the 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 South Asia and the Persian '' polao''. Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to South Asia by the Mughals. Salma Hossein, whom the BBC has dubbed the "doyenne of Islamic cooking in India," shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era. Food scholar Pushpesh Pant also challenges the Mughal-origin claim, stating that it originated in Iran and that "there is no evidence that biryani first came to this land with the Mughals. It is far more probable that it travelled with pilgrims and soldier-statesmen of noble descent to the Deccan region in South India".

Another theory claims that the dish was prepared in South Asia before the first Mughal emperor Babur conquered India. 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. 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.

According to Pratibha Karan, who wrote the book ''Biryani'', ''biryani'' is of Mughal origin, derived from ''pilaf'' varieties brought to the South Asian subcontinent by Arab and Persian traders. She speculates that the ''pulao'' was an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish became ''biryani'' due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.

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.

There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.

Southern India

Some claim that the dish "oonchoru" as mentioned in Sangam literature, which dates from between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.

The spices used in the preparation of Southern Indian biryanis, such as those used in the Malabar variety, are distinctive to the region and the Western Ghats. These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of Southern Indian biryani.

In Southern India, where rice is more widely used as a staple food, several distinct varieties of ''biryani'' emerged from Hyderabad in Telangana, Vijayawada in Andhra Pradesh, Mangalore and Bhatkal in Coastal Karnataka, Thalassery in Kerala, as well as Ambur and Chettinad in Tamil Nadu.

Local varieties

* Hyderabadi biryani
* Kerala biriyani
* Kolkata biryani
* Sindhi biryani
* Thalassery biryani
* Bombay biryani
* Pakistani biryani

Difference between biryani and pulao

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

According to Delhi-based historian Sohail Hashmi, ''pulao'' tends to be plainer than ''biryani'', and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. ''Biryani'' contains more gravy (or ''yakhni''), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. ''Biryani'' is also cooked with additional dressings and often would have a light layer of scorched rice at the bottom.

Author 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 (and vegetables, if present) in the middle, while the ''pulao'' is not layered.

Author Colleen Taylor Sen lists the following distinctions between ''biryani'' and ''pulao'':
* ''Biryani'' is the primary dish in a meal, while the ''pulao'' is usually a secondary accompaniment to a larger meal.
* In ''biryani'', meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. ''Pulao'' is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers have reported ''pulao'' recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed.
* ''Biryanis'' have more complex and stronger spices compared to ''pulao''.
The British-era author Abdul Halim Sharar mentions that ''biryani'' has a stronger taste of curried rice due to a greater amount of spices.

Ingredients

Ingredients for ''biryani'' are extensive and vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of South Asia, vegetables are sometimes also used when preparing ''biryani''. Corn may be used, depending on the season and availability. Navratan ''biryani'' tends to use sweeter, richer ingredients such as cashews, sultanas (''kishmish''), and fruits such as apples and pineapples.

The spices and condiments used in biryani may include fennel seeds, ''ghee'' (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, star anise, and garlic. The premium varieties include saffron. Some commercial recipes for biryani also include aromatic essences such as Mitha attar, kewra and rose water. Dried sour prunes (''alu bukhara'') may also be added to the biryani. In ''nasi briyani'' and other variants made in Southeast Asian countries such as Malaysia, Singapore, and Indonesia, typical Southeast Asian spices and aromatics such as pandan leaf may be used alongside typical South Asian spices.

The main ingredient that usually accompanies the spices is chicken, lamb or goat meat; special varieties might use beef or seafood instead. The dish may be served with '' dahi chutney'' or ''raita'', with the sole purpose of them being to soothe the biryani and lower the heat from the spices in the biryani. Other sides include seekh kebab, '' Qorma'', curry, a sour dish of aubergine (''brinjal''), boiled eggs, and salad.

Preparation styles

''Biryani'' can be cooked using one of two styles/techniques, ''pakki'' ("cooked") and ''kacchi'' ("raw").
* In a ''pakki biryani'', the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours). The contents are then baked to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
* In a ''kacchi biryani'', layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape (proper dum pukht).
:A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve. ''Kacchi biryani'' is technically much more demanding and time-consuming than ''pakki biryani'', for the following reasons:
:* The different ingredients—meat, rice, vegetables—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many ''kacchi'' recipes use parboiled (semi-cooked) rice rather than raw rice.
:* If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
:* One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor the cooking progress—it takes expertise and understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making ''kacchi biryani'' requires a seasoned hand.

Varieties

On 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, ''Fakhruddin Biriyani'' in Dhaka, Students ''biryani'' in Karachi, Lucky ''biryani'' in Bandra, Mumbai and Baghdadi ''biryani'' in Colaba, Mumbai. ''Biryanis'' are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.

Ambur/Vaniyambadi biryani

Ambur/Vaniyambadi ''biryani'' is a variety cooked in the neighboring towns of Ambur and Vaniyambadi in the Tirupattur district of the northeastern part of Tamil Nadu, which houses a high Muslim population. It was introduced during the time of the Nawabs of Arcot who once ruled the area. It is typically made with ''jeera samba'' rice. Nowadays, it is popular as both Ambur or Vaniyambadi style ''biryani'' as those are two prominent towns along the popular Bangalore to Chennai highway, where travellers are known to stop for eating.

The Ambur/Vaniyambadi ''biryani'' is often accompanied by ''dhalcha'', a sour '' brinjal'' curry, and ''pachadi'' or '' raitha'' (sliced onions mixed with plain yogurt, tomato, chilies, and salt). It is known to have 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 utilizes a higher ratio of meat to rice. Ambur-style ''biryani'' is popular as a street food all across South India.

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 introduced ''biryani'' along with ''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. Its variations include beef, goat, chicken, ''titar'' (partridge), egg, fish, crab, prawn, and vegetable ''biryani''.

Though similar to those in Thalassery, 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 Bhatkali ''biryani''. No oil is used.

Another variety common among the Navayath mainly involves rice vermicelli being used as a substitute for rice, therefore lending this biryani the name '' shayya'' or ''shayyo'' as a result of its use. Like many other recipes, the meat, typically chicken, is first cooked with spices and yoghurt, with the vermicelli and fried onions being added later.

Bohri biryani

This ''biryani'', traditionally made by the Bohri community, is one with a rich history. The Bohris, originally from Yemen, migrated mainly to Gujarat and other parts of India between the 11th and 13th centuries. As a result, the dish incorporates both Yemeni and Gujarati influences. The recipe is typically standard and can vary; although its signature ingredients include crispy potatoes along with even more tomatoes and onions. It is seemingly also a dish in Pakistan.

Chettinad biryani

Chettinad ''biryani'' is famous in the Indian state of Tamil Nadu. It is mostly made using ''jeera samba'' rice, and is known to have a distinct aroma of spices and ''ghee''.This biryani is usually paired with ''nenju elumbu kuzhambu'', a spicy and tangy goat meat gravy . The ''podi kozhi'' is usually topped with fried onions and curry leaves.

Degh ki biryani/akhni biryani of Parbhani

Degh ki Biryani is a traditional biryani dish made with small cubes of beef or mutton. This biryani is believed to have originated in the Ahmadnagar Sultanate and is particularly famous in Parbhani, a city in the Marathwada region of Maharashtra. It is commonly served at weddings.

The meat is marinated with a blend of spices, including ginger, garlic, red chili powder, cumin, garam masala, fried onions, and curd, enhancing its rich flavor. This biryani is also referred to as ''Kachay Gosht ki Biryani'' or ''Dum Biryani'', as the marinated meat is slow-cooked with fragrant, short-grained rice under ''dum'' (sealed, slow-cooking method) to enhance its aroma and taste.The dish is cooked on a low flame using the ''dum'' method, allowing the flavors to infuse deeply, resulting in a rich, aromatic biryani.

Delhi biryani

The Delhi version of ''biryani'' developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked ''biryani'' in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers 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. A non-''dum'' ''biryani'', using many 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''.

Dhakaiya biryani

The city of Dhaka in Bangladesh used to be the capital of Bengal Subah and is known for Dhakaiya Kacchi ''Biryani'', a Chevon ''Biryani'' 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). It is accompanied by '' borhani'', a salted mint drink made of yogurt, coriander, mint and salt.

Haji ''biryani'' is a favourite among Bangladeshis living abroad. 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 salt". Bengali style biryani often includes potatoes.

Dindigul biryani

The city of Dindigul in Tamil Nadu is noted for its ''biryani'', which uses a little curd and lemon juice for a tangy taste.

Donne biryani

According to some historians, this ''biryani'' is believed to have originated many centuries back, although the origins are numerous and disputed. One historical account states that back in 1638, Shahaji Bhosale of the Maratha Empire achieved his conquest of Bangalore in Karnataka, and his descendants set up and ran these new establishments called "military hotels".

Today, the military hotels of Bangalore are well known for selling ''biryani'' served in dried leaf bowls called donne, in Kannada. Just like many other biryani varieties in South India, it uses the standard short grain ''seeraga samba'' rice. Along with yogurt and spices, it contains a gravy that is mainly composed of mint, coriander leaves and green chillies, that gives the biryani its signature green colour. To impart a specific taste, the recipe for this biryani usually includes either kapok buds (known as Marathi Moggu) or stone flowers as additional spices. The choice of meat can be either chicken or mutton.

Hyderabadi biryani

Hyderabadi ''biryani'' is India's most famous ''biryani''; some say ''biryani'' is synonymous with Hyderabad. Hyderabadi ''biryani'' developed in Hyderabad Subah under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with ''basmati is marinated and cooked along with the rice. It is left on a slow fire or '' dum'' for a fragrant and aromatic flavour.

Kutchi/Memoni biryani

Memoni or Kutchi ''biryani'' is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with mutton, ''dahi'', fried onions, and potatoes, and fewer tomatoes compared to Sindhi ''biryani''.

Kalyani biryani

Kalyani ''biryani'' is a beef ''biryani'' from the former state of Hyderabad Deccan. Also known as the "poor man's" Hyderabadi ''biryani'', Kalyani ''biryani'' is made from small cubes of buffalo meat or cow meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and lots of onion and tomato. It is first cooked in a thick curry and then cooked along with rice. It is then cooked on ''dum'' (the Indian method of steaming in a covered pot). It has a distinct flavour of tomatoes, ''jeera'' and ''dhania''.

Kalyani ''biryani'' is supposed to have originated in Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad in mid 18th century after one of the Nawabs, Ghazanfur Jang married into the Asaf Jahi family uniting their realms. 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.

Kizhi biryani

This variant of ''biryani'' is well-known to the state of Kerala, and gets its name from the method by which it is prepared. The recipe is considerably different from many others due to its preparation and assemblage. The meat can typically be chicken, fish or ''chemmeen'' (prawns), depending on the region. Unlike the other methods, the meat is marinated in spices and lemon juice and cooked separately; with the same applying for the rice and gravy. Coconut milk is somewhat used as a signature ingredient to enrich the texture.

The easily distinguishable aspect of this biryani is in its serving. A banana leaf is cut in half and tempered, and the meat, rice and gravy are all placed together in a particular fashion on its surface, involving some herbs and ''birista'' (fried onions). Additional accompaniments may include eggs and coconut chutney. After assembly, the biryani is wrapped within the leaf and steamed. Due to the manner in which it is cooked and served, this is most likely ideal to be consumed by only one person.

Kolkata biryani

Calcutta or Kolkata ''biryani'' evolved from Dhakaiya biryani and the Lucknow style biryani when Awadh's last Nawab, Wajid Ali Shah, was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. Like Dhakaiya biryani, the Kolkata biryani is characterized by the presence of potatoes in it.

Lucknow biryani

Lucknow was a capital of Awadh Subah. For Lucknow / awadhi biryani, basmati rice is cooked in ghee with warm, aromatic spices and then layered with a type of meat curry or marinade, sealed, and cooked over low heat until done.

Beary Biryani (Mangalorean-style Biryani)

Beary Biryani is a specialty of the Beary community in coastal Karnataka and is also referred to as Mangalorean-style Biryani. This biryani is distinct for its use of green chilies and coconut, giving it a rich, mildly spicy flavor with subtle hints of fennel. The spice blend typically includes nutmeg, mace (''javitri''), fennel seeds, poppy seeds, star anise, almonds, and fresh mint leaves. The rice and meat (mutton, chicken, or beef) are first cooked separately, then layered and slow-cooked together in the ''dum'' style, allowing the flavors to blend harmoniously. This biryani is popularly served at weddings and family gatherings, making it an integral part of Beary culinary traditions.

MLA Potlam biryani

This viral style of ''biryani'' traces its origins to "The Spicy Venue" restaurant in Hyderabad. The recipe is quite unique and easily distinguishable from every other biryani by appearance. It is composed of a mutton keema and prawn biryani wrapped inside an omurice-style seasoned omelette.

Rawther biryani

This type of ''biryani'' is popular in the Palakkad and Coimbatore regions. This was most commonly prepared by Rowther 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''.

Sindhi biryani

The exotic and aromatic Sindhi ''biryani'', originating in the former Mughal subah based in Thatta 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. This ''biryani'' is prepared with meat and a mixture of basmati

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