Biryani

Last updated

Biryani
"Hyderabadi Dum Biryani".jpg
Hyderabad-style biryani
CourseMain dish
Region or state South Asia
Serving temperatureHot
Main ingredients
  • Meat
  • Rice
  • Spices
  • Yoghurt (curd)
  • Wikibooks-logo-en-noslogan.svg Cookbook: Biryani
  •   Commons-logo.svg Media: Biryani

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. [1] It is thought to derive from a Persian rice dish, either pilau or birinj biryan. [1] [2] [3] The historian of food Lizzie Collingham states that the dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; she suggests the dish was developed in the Mughal court kitchens. [1]

Contents

Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora. The dish is often associated with the region's Muslim population. Similar dishes are prepared in many other countries, often with local variations, and often brought there by South Asian diaspora populations. Biryani is the most-ordered dish on Indian online food ordering and delivery services, is used in weddings and celebrations throughout the region, and has been described as the most popular dish in India.

Etymology

The word biryani (Hindi : बिरयानी , Urdu : بریانی ) is derived from biryan or beriyan (Persian : بریان ), which means "to fry" or "to roast", said by Merriam-Webster probably to be related to Sanskrit : भृज्जति bhṛjjati with the same meaning. [4] [5] [6] [7] The usage is from the Persian phrase birinj biryan (with Persian : برنج birinj, "rice"), meaning "fried rice". [8] [9]

Origin

Historical sources

A modern Persian pilau, havij polo (Persian: hwyj plw, "carrot rice") with rice grains cooked to remain separate and in different colours. Pilau may be an ancestor of biryani. Havij polo.jpg
A modern Persian pilau, havij polo (Persian: هویج پلو, "carrot rice") with rice grains cooked to remain separate and in different colours. Pilau may be an ancestor of biryani.

Pilau (Persian: پلو 'plo', "rice") is a Persian rice dish, attested by the polymath and physician Avicenna in 10th century Persia. [10]

The Mughal text Ain-i-Akbari (written 1589–1596 [11] ), from the time of the emperor Akbar, mentions both pilau and biryani, listing ingredients with required quantities for each: [12]

Secondly, [dishes] in which meat and rice, &c., are used ... 2. Duzdbiryán. 10 s[eer] rice, 3½ s. g'hí; 10 s. meat; ½ s. salt: this gives five dishes. 3. Qimah Paláo. Rice and meat as in the preceding; 4 s. g'hí; 1 s. peeled gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger, and pepper; cuminseed, cardamums and cloves, 1 d[han]. of each: this gives five dishes. [a] [12]

The Ain-i-Akbari further names a dish of spiced mutton as a biryani, this time without mentioning rice:

Thirdly, meats with spices... Biryán. For a whole Dashmandi sheep, take 2 s[eer] salt; 1 s[eer] g'hí; 2 m[āshā] saffron, cloves, pepper, cuminseed: it is made in various ways." [a] [12]

Mughal biryani timeline
Period/EmperorDatesEvent
(Timur)(1370–1405)(No record of it in Central Asia at that time) [13]
Akbar 1556–1605Mention of multiple recipes in Ain-i-Akbari (1589–1596) [12]
Shah Jahan 1628–1658Brief description by Sebastien Manrique in 1641 [14]
Aurangzeb 1658–1707Mention (with khichri ) in letters to his son, Bahadur Shah I [15]
Bahadur Shah Zafar 1837–1857Recipe [16]
Key: () and red background: Unrecorded

The Portuguese priest Sebastien Manrique described rice dishes on sale in the tent-city of the next Mughal emperor Shah Jahan as he travelled to Lahore in 1641. Manrique distinguished "Persian" pilau from "Mogol" biryani:

Among these dishes the principal and most substantial were the rich and aromatic Mogol Bringes [biryanis] [b] and Persian pilaos of different hues". [14]

The dish is mentioned, too, in letters of the emperor Aurangzeb to his son. [15] For example:

Exalted son, I remember the savour of your 'khichidi' and 'biryani' during the winter. Truly the 'kabuli' cooked by Islam Khan does not surpass them (in point of relish and savour). I wanted to have from you (in my service) Saliman, who cooks 'biryani'; but you did not allow him to serve as my cook. If you happen to find a pupil of his, skilful in the art of cookery, you will send him to me. [17] [18]

According to the historian Rana Safvi, the earliest actual recipe is from the later Mughal period, from Bahadur Shah Zafar's time. [16]

Analysis

Diagram of Lizzie Collingham's analysis of the origin of biryani, proposing that in the time of the Mughals, specifically the emperor Akbar, Persian pilau was adapted to include Persian-style yoghurt-marinated meat and spicy Indian styles of cooking rice. Origin of Biryani.svg
Diagram of Lizzie Collingham's analysis of the origin of biryani, proposing that in the time of the Mughals, specifically the emperor Akbar, Persian pilau was adapted to include Persian-style yoghurt-marinated meat and spicy Indian styles of cooking rice.

The historian of food K. T. Achaya states that pilau is "of older usage in India" than biryani, indicating that it could have been a precursor of biryani. [2]

The historian of food Lizzie Collingham writes that the modern biryani developed in India (Hindustan) in the royal kitchens of the Mughal Empire, specifically during the rule of the emperor Akbar (1556–1605), and is a mix of the native spicy rice dishes of South Asia, Persian yoghurt-marinated meat, and the Persian pilau style of garnished rice. [1] Collingham writes that "in the kitchens [of the Mughal court]... the delicately flavoured Persian pilau met the pungent and spicy rice dishes of Hindustan to create the classic Mughlai dish, biryani". [1]

The cookery writer Pratibha Karan states that biryani is of Indian origin, derived from pilau which Muslim traders and invaders brought with them. She speculates that pilau 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. [9] [13]

In the view of the historian of Islamic cuisine Salma Hussein [3] and others, biryani came to South Asia from Persia before the Mughal era, [13] most probably arriving in South India's Deccan region, brought by travelling soldier-statesmen and pilgrims. [3] It has also been suggested that the dish was introduced from Persia by the Mughals. [19] Another variant 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 region of Central Asia during that period. [13]

Biryani evidently has some connection with Persia, but commentators disagree on what that might be. Pilau is certainly a Persian dish, attested by Avicenna in 10th century Persia; Birinj biryan is a Persian phrase meaning "fried rice". The Mughals had biryani by the reign of Akbar in the 16th century, attested in the Ain-i-Akbari. Evidence: 1: folk theory 2: Kris Dhillon 3: Salma Hussein 4,5: Pratibha Karan 6: Lizzie Collingham Theories of Biryani's origins.svg
Biryani evidently has some connection with Persia, but commentators disagree on what that might be. Pilau is certainly a Persian dish, attested by Avicenna in 10th century Persia; Birinj biryan is a Persian phrase meaning "fried rice". The Mughals had biryani by the reign of Akbar in the 16th century, attested in the Ain-i-Akbari .

Evidence: 1: folk theory 2: Kris Dhillon 3: Salma Hussein 4,5: Pratibha Karan 6: Lizzie Collingham

Ingredients

Biryani can be accompanied by side dishes such as mirchi ka salan and raita. Mirchi ka salan and Dahi chutney.jpg
Biryani can be accompanied by side dishes such as mirchi ka salan and raita .

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb, [20] prawn or fish) is the prime ingredient with rice. Vegetables are sometimes added. Navratan biryani tends to use sweeter, richer ingredients such as cashews, sultanas (kishmish), and fruits such as apple and pineapple. [21]

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace, [22] pepper, cloves, [22] cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, [20] star anise, and garlic. The premium varieties include saffron. [22] Some commercial recipes for biryani include aromatic essences such as mitha attar, kewra and rose water. Dried sour prunes (alu bukhara) may be added. In nasi briyani and other variants made in Southeast Asian countries such as Malaysia, Singapore, and Indonesia, local spices and aromatics such as pandan leaf may be added. [23]

Biryani may be served with side dishes such as raita (yoghurt with cucumber, tomato, etc), fried or curried aubergine (brinjal), salad, or a curried side such as ande ka salan (with boiled eggs) [24] or mirchi ka salan (with chili peppers). [25]

Dietary variations include adding eggs, potatoes, and substituting meat with paneer or vegetables, especially in Hindu or non-religious vegetarian variants. [26]

Preparation styles

Pakki and kacchi biryani

Lucknowi style mutton kacchi biryani cooked in a clay pot sealed with dough. The dough seal is broken after cooking. Lucknowi Mutton Matka Dum Biriyani.jpg
Lucknowi style mutton kacchi biryani cooked in a clay pot sealed with dough. The dough seal is broken after cooking.

Biryani can be cooked using one of two techniques, pakki ("cooked") and kacchi ("raw"). [27] In a pakki biryani, the ingredients are cooked separately (at least in part) and then arranged in layers. The different layers can be individually coloured and flavoured with a brightly-coloured spice such as turmeric or saffron. [27] In a kacchi biryani, layers are arranged in a pot which is then sealed and cooked slowly (Dum cooking) for the food to steam in its own liquid. [27]

Difference between biryani and pilau

Biryani on a 2017 stamp of India Indian Cuisine - Biryani on 2017 stamp of India.jpg
Biryani on a 2017 stamp of India

Pilau is a mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between the dishes, if any. [28] [29]

The British-era author Abdul Halim Sharar mentions that biryani has a stronger curried taste due to a greater amount of spices. [28] [30] According to Delhi-based historian Sohail Hashmi, pilau 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 cooked with additional dressings and often has a light layer of scorched rice at the bottom. [21]

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 pilau is not layered. [13]

Author Colleen Taylor Sen lists the following distinctions between biryani and pilau: [31]

Varieties

In the Indian subcontinent

Hyderabadi egg biryani served with mirchi ka salan, raita and salad Hyderabadi egg biryani.jpg
Hyderabadi egg biryani served with mirchi ka salan, raita and salad

There are many types of biryani in the Indian subcontinent. Biryani is the single most-ordered dish in Indian online food ordering and delivery services, and has been described as the most popular dish in India. [32] [33] The names of variants are often based on their region or city of origin. Some have taken the name of the shop that sells it, as in Fakhruddin Biriyani in Dhaka, [34] [35] Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. [21] Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities. [36] [37]

In 2009, the Deccani Biryani Makers Association submitted 'Hyderabadi Biryani' for a geographical indication, but the attempt failed as they were unable to provide documentary evidence of its historical origin. [38]

Outside the Indian subcontinent

Burmese biryani (danpauk) Kyet Shar Soon biryani.jpg
Burmese biryani (danpauk)

Varieties of biryani have arisen in many countries, [39] and was often spread to such places by South Asian diaspora populations. [40] For example in Myanmar, danpauk (ဒံပေါက်) is a mainstay at festive events such as weddings. [41] [42] On the Persian Gulf, biryani (Persian: برياني) is usually saffron-based with chicken, [43] while in Indonesia nasi kebuli is an spicy steamed rice dish [44] cooked in goat meat broth, milk and ghee . [45] In Thailand the dish is known as khao mhok (Thai : ข้าวหมก), using chicken, beef or fish, topped with fried garlic and served with a green sour sauce. [46]

In culture

Biryani forms "the centrepiece of countless Indian holidays and weddings". [47] In Bangladesh, kacchi biryani with mutton has been described as "the quintessential wedding dish" [48] of Old Dhaka, largely replacing the murg (chicken) pulao that was favoured in the 20th century [48] for special occasions across the subcontinent. [1] In Delhi, the Muslim festival of Bakr Eid was marked by biryani at dinner, using the mutton from the goats slaughtered in memory of the prophet Abraham, who had shown he was willing even to sacrifice his own son. [47]

Biryani is used across the Indian Subcontinent in celebrations. Annual biryani festivals have been held in cities such as Ambur, [49] Islamabad [50] and Karachi. [51] South Asian diaspora populations have held their own festivals, for example by the North American Indian Muslim Association in North America. [52] Biryani festivals have been held more widely in places such as Singapore [53] and Qatar. [54] [55]

See also

Notes

  1. 1 2 A seer was a measure of weight, varying by region, but around 1 kg; a māshā was around 2 grams; and a dhan was around 50 milligrams (the weight of one wheat berry).
  2. ↑ See 'Etymology' above on birinj.

References

  1. 1 2 3 4 5 6 7 8 9 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors . Oxford University Press. pp.  25–29. ISBN   978-0-19-988381-3.
  2. 1 2 3 Padmanabhan, Mukund; Jeyan, Subash; Wilson, Subajayanthi (26 May 2012). "Food Safari: In search of Ambur biryani". The Hindu . Archived from the original on 18 October 2012. Retrieved 6 August 2018.
  3. 1 2 3 4 "From Iran to India: The journey and evolution of biriyani". BBC News . 15 June 2016. Retrieved 23 January 2024.
  4. ↑ Cannon, Garland Hampton; Kaye, Alan S. (2001). The Persian Contributions to the English Language: An Historical Dictionary. Otto Harrassowitz Verlag. p. 71. ISBN   978-3-44704-503-2.
  5. ↑ Vishal, Anoothi (14 May 2011). "When rice met meat". Business Standard . Retrieved 6 August 2018.
  6. ↑ "Definition of 'biryani'". Oxford Dictionary . Archived from the original on 14 October 2013. Retrieved 15 July 2016.
  7. ↑ "Biriyani". Merriam-Webster . Retrieved 3 December 2025.
  8. ↑ "From Iran to India: The journey and evolution of biriyani". BBC News. 15 July 2016.
  9. 1 2 3 4 Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN   978-81-8400-254-6.
  10. 1 2 Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. p. 135. ISBN   978-0520267206.
  11. ↑ "Ain-I-Akbari.Vol.1". University of Exeter. Retrieved 7 January 2026.
  12. 1 2 3 4 'Allami, Abul Fazl; Blochmann, Heinrich (trans.) (1873). The Ain i Akbari. Calcutta: Asiatic Society of Bengal. pp. 59–60.
  13. 1 2 3 4 5 6 7 8 Sanghvi, Vir. "Biryani Nation". Hindustan Times . Archived from the original on 17 August 2014. Retrieved 24 August 2014.
  14. 1 2 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors . Oxford University Press. pp.  14, 38. ISBN   978-0-19-988381-3.
  15. 1 2 Antani, Vishu; Mahapatra, Santosh (2022). "Evolution of Indian cuisine: a socio-historical review" (PDF). Journal of Ethnic Foods. 9 (15).
  16. 1 2 "Rude Food by vir Sanghvi: The people's biryani". Hindustan Times. 25 July 2021.
  17. ↑ Narayanan, Divya (2015). Cultures of Food and Gastronomy in Mughal and post-Mughal India. University of Heidelberg (PhD thesis). pp. 70–71. doi:10.11588/heidok.00019906.
  18. ↑ Bilimoria, Jamshid (trans.) (1908). Rukaʿat-i Alamgiri or Letters of Aurangzeb. Bombay: Luzac & Co. p. 12.
  19. 1 2 Dhillon, Kris (2013). The New Curry Secret. Little, Brown and Company. p. 234. ISBN   978-0-7160-2352-4.
  20. 1 2 Makhijani, Pooja (22 June 2017). "A Beginner's Guide to Biryani, the Ultimate Rice Dish". Saveur . Retrieved 19 December 2018.
  21. 1 2 3 Ravish Kumar interviews historian Sohali Hashmi (9 September 2016). प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? [Prime Time: What will separate from Biryani?] (Television production) (in Hindi). Old Delhi: NDTV . Retrieved 19 October 2016.
  22. 1 2 3 Brown, Ruth (16 August 2011). "The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses". Willamette Week . Vol. 37, no. 41.
  23. ↑ "Nasi Biryani Recipe". The New York Times Cooking. Retrieved 2 May 2024.
  24. ↑ "Side Dishes to Enjoy with Biryani". The Times of India . Retrieved 4 December 2025.
  25. ↑ Kapoor, Sanjeev (2 August 2016). "Mirchi Ka Salan". Sanjeev Kapoor . Retrieved 9 December 2025.
  26. ↑ Bhandari, Kabir Singh (21 April 2020). "The curious case of potato in Kolkata biryani and how the British fed us a lie". Hindustan Times . Retrieved 19 August 2020.
  27. 1 2 3 Dey, Shuvra (16 November 2022). "The origin of Biryani – how a Mughal delicacy invaded Bengal". GetBengal. Retrieved 18 November 2022.
  28. 1 2 Shaffer, Holly (2012). "6: Dum Pukht". In Ray, Krishnendu; Srinivas, Tulasi (eds.). Curried Cultures: Globalization, Food, and South Asia. University of California Press. pp. 124–125. ISBN   978-0-520-27011-4.
  29. ↑ "What is the Difference Between Biryani and Pulao". Mynt Orlando. 23 June 2023.
  30. ↑ Sharar, ʻAbdulḥalīm (1989) [1913]. Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna). Translated by E.S. Harcourt; Fakhir Hussain. Oxford University Press. ISBN   978-0-19-562364-2.
  31. ↑ Taylor Sen, Colleen (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. pp. 194–195. ISBN   978-1780233918.
  32. ↑ Daniyal, Shoaib (7 February 2020). "Biryani is India's most popular dish – so why does the BJP hate it so much?". Scroll.in . Retrieved 17 December 2021.
  33. ↑ Tandon, Suneera (16 December 2020). "Jubilant FoodWorks forays into biryani business with 'Ekdum'". Mint . Retrieved 15 November 2021.
  34. ↑ "Dhaka's Biryani - A Taste of Aristocracy". NIBiz Soft. 23 May 2015. Retrieved 6 August 2018.
  35. ↑ Bipul, Hassan (28 March 2016). "Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston". Bdnews24.com . Retrieved 17 December 2025.
  36. ↑ "Where does biryani come from?". Hindustan Times . Archived from the original on 24 June 2016. Retrieved 20 October 2016.
  37. ↑ Daniyal, Shoaib (7 February 2020). "Biryani is India's most popular dish – so why does the BJP hate it so much?". Scroll.in . Retrieved 17 December 2021.
  38. ↑ "Famous Delicacy 'Hyderabadi Biryani' Fails To Prove Its Origins". NDTV. 9 March 2017. Retrieved 7 January 2026.
  39. ↑ Wallis, Bruce (12 April 2017). "Eat My Words: A taste of Iraqi Kurdistan". Duluth News Tribune . Archived from the original on 5 October 2021. Retrieved 28 December 2018.
  40. ↑ "Iconic Dishes: A Guide to Rice Dishes in Malaysia and Where to Find Them". Michelin Guide . Retrieved 30 May 2025.
  41. ↑ "Biryani trade takes on a new flavour". The Myanmar Times . 20 March 2015. Archived from the original on 27 July 2020. Retrieved 25 April 2020.
  42. ↑ "Mouth-watering Thingyan food and delicacies". The Myanmar Times . 6 April 2018. Archived from the original on 12 November 2019. Retrieved 25 April 2020.
  43. ↑ Ganapti, Priya (9 April 2004). "Of biryani, history, and entrepreneurship". Rediff.com . Retrieved 27 August 2014.
  44. ↑ "Nasi Kebuli Gaya Betawi" [Betawi Style Kebuli Rice]. Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015.
  45. ↑ Dharmaputra, T. S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Indonesian). Jakarta: Puspa Swara. ISBN   978-602-213-036-9 . Retrieved 5 June 2017.
  46. ↑ Ismael, Furqan (11 February 2022). "ข้าวหมกไก่มาจากไหน ทำไมถึงกลายมาเป็นอาหารอิสลามในประเทศไทย" [Where did Khao Mok Gai come from? Why did it become an Islamic food in Thailand?]. Halal Life Magazine (in Thai). Retrieved 22 September 2025.
  47. 1 2 Haq, Husna (7 October 2016). "India's biryani wars". BBC Travel. Retrieved 9 December 2025.
  48. 1 2 "Old Dhaka Weddings: Of flavours and traditions". The Daily Star . Retrieved 9 December 2025.
  49. ↑ "Beef banned from menu at Tamil Nadu biryani festival, authorities asked to reconsider decision". India Today . 12 May 2022. Retrieved 9 December 2025.
  50. ↑ "Back Biryani Festival and Presenting of REAP Journal Ceremony". High Commission of Malaysia, Islamabad. 4 December 2023. Retrieved 9 December 2025.
  51. ↑ "Biryani Festival 2024". Morocco Consulate Karachi. Retrieved 9 December 2025.
  52. ↑ "Biryani Fest". North American Indian Muslim Association. Retrieved 9 December 2025.
  53. ↑ "Savour the Flavours at Singapore's Only Biryani Festival 2.0". In Diplomacy. 23 July 2025. Retrieved 9 December 2025.
  54. ↑ "Thousands throng first-ever Biryani Festival". The Peninsula . 11 February 2018. Retrieved 9 December 2025.
  55. ↑ "Biryani Festival launched". Gulf Times . 8 February 2018. Retrieved 9 December 2025.
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