briyani - everything you need to know

BRIYANI- EVERYTHING YOU NEED TO KNOW

Biryani is an evergreen classic that really needs no introduction. So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.


It may sound strange that it’s not a desi dish in complete sense. In reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.


The dish was brought to the southern Malabar coast of India by Arab traders who were frequent visitors there. There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors..


However, the most popular story traces the origins of the dish to Mumtaz Mahal, Shah Jahan’s beautiful queen who inspired the Taj Mahal. It is said that Mumtaz once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course!


The evolution of biryani spans many centuries, many cultures, many ingredients and many cooking styles. From an army dish to a dish fit for royalty, the biryani today is a pan-India culinary favourite. Its many varieties reflect the local tastes, traditions and gastronomic histories of their regions of evolution


Here are some lip-smacking regional variants that every biryani lover should know about:By


Mughlai Biriyani:Succulent chunks of perfectly spiced meat, enveloped in kewra scented rice, emanate an irresistible aroma that makes one hungry instantly.

Hyderabadi Briyani:While most other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the aromatic saffron flavored rice is the star of the dish.


Calcutta Briyani:Much lighter on spices, this biryani primarily uses a yoghurt based marinade for the meat, which is cooked separately from the light yellow rice. Also, just like most Bengali dishes, the Calcutta biryani has a hint of sweetness hidden in it.

Dindugal Briyani:The jeera samba rice used in making this biryani is distinctive and gives it an entirely different flavour. Curd and lemon lend the biryani its tangy taste, while the liberal use of pepper leaves its fiery mark on the palate.


Lucknowi Briyani:Cooked in the royal Awadhi style, the textures of Lucknowi biryani are softer and the spices milder. The first step involves making a yakhni stock from meat that is slow boiled in water infused with spices for about two hours or more.Dindugal Briyani:

Arcot Briyani: Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur and Vaniyambadi in the Vellore district of Tamil Nadu. The biryani is generally accompanied by dalcha (a sour brinjal curry) and pachadi (a type of raita).


Memoni Briyani: Usually made with lamb, yoghurt, browned onions and potatoes, Memoni biryani uses less food colouring compared to other biryanis.

Thalassery Briyani:The main ingredients are soft chicken wings, mild Malabar spices and a type of rice known as kaima. Lots of sauteed cashew nuts, sultana raisins and fennel seeds are used generously in preparing this biryani.


Kampuri Briyani: The Kampuri biryani originated from the town of Kampur in Assam. In this simple yet delicious dish, the chicken is first cooked with peas, carrots, beans, potatoes, and yellow bell peppers.

Tahari Briyani: Legend has it that this biryani was created in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. Thus, a vegetarian version of a cult dish was born. Tahari is also a popular street food in Kashmir.


Beary Briyani : A cousin of the spicier Mangalore biryani, the Beary Biryani belongs to the Muslim community of the Dakshin Kannada region in Karnataka. The predominant flavour is of the rice, which is kept in a mixture of ghee and spices overnight.

Sindhi Briyani:Unlike any other biryani, the Sindhi Biryani is loaded with finely slit green chillies, fragrant spic A distinctive characteristic is the addition of aloo bukhara (plums) in the spices, which gives the biryani a beautiful aroma; es, and roasted nuts.


Bhatkali Briyani: The Bhatkali biryani is an integral part of the Navayath cuisine and a speciality of Bhatkal, a coastal town in Karnataka, where it is a must-have at wedding feasts.

Bombay Biriyani: In the north, long grain brown rice was traditionally used to make biryani. It has today been replaced by the fragrant basmati rice. On the other hand, in the south, biryanis were and are still made using local varieties of rice, like the zeera samba, kaima.


Doodh Ki Biriyani:An absolutely unique Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The blending of creamy milk with roasted nuts and aromatic spices results in a dish that is subtle, refined, and delicately flavoured. Definitely a gem among the regal biryanis of the Hyderabadi Nizams!

Biryani is indeed a marvel of India’s culinary heritage.

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briyani - everything you need to know

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