What is Briyani?

A Rich and Flavorful Indian Layered Dish

Biryani, a world-famous Indian dish, takes time and practice to prepare but is well worth the effort. Long-grained rice (similar to basmati) flavored with fragrant spices like saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered and the lid is secured with dough before the biryani is cooked over a low flame. This is unquestionably a special occasion dish.

There is some disagreement about how this dish originated, but most agree that it originated in Persia as a rustic rice-and-meat dish and then spread to India. The various biryani recipes were then developed, primarily in areas where there was culinary influence from Muslim foods, particularly in the city of Hyderabad in south India, but also along the southern coast. Biryani's numerous variations are determined by where the dish is prepared. Some distinctions are subtle, while others are distinguished by the addition or substitution of ingredients.

Briyani's History

Biryani is rooted in the traditions of traditional South Asian cuisine. Its complexity and skill in production distinguishes it as one of our time's finer delicacies.

It was first invented during the Mughal Empire. Mumtaz Mahal, the Queen of Mughal Emperor Shah Jahan, is said to have inspired the dish in the 1600s.

During a visit to the Indian army barracks, she discovered that the soldiers were severely malnourished. She asked the chef to prepare something with both meat and rice that would provide a good balance of nutrition and protein. The chef's creation was biryani.

Because of its ties to the Mughal Empire's royal courts, it is also regarded as a dish reserved for the most special of occasions. The Mughal Emperors were known for lavishing in luxury, wealth, and fine dining, and biryani became an ideal staple dish to match.

The name is derived from the Persian word bery?(n), which means to fry or roast. Birian translates as 'fried before cooking.'