Biryani

Categories: Food | International Cuisine | Food & Drink
    • Name derived from Farsi word "birian", meaning "roasted"
    • Originated in either Persia or Arabia
    • Ancient biryanis were covered with dough to seal the pot
    • Commonly made with chicken or lamb
    • Spices vary by region

  • Biryani is a rice dish common to Indian or Pakistani Cuisine. It is similar to rice pilaf. Traditionally, it uses basmati rice and is heavily spiced. Usually the dry rice is fried, then parboiled, while the other elements are marinated in a separate vessel. The two are then layered and slow-cooked.

  • History

    Biryani was allegedly brought to India from Persia by the ruler Taimur in the last decade of the 1300s. Another biryani variant, served in Calcutta, was probably brought there by Arab traders.

  • Types of Biryani

    1. Lucknow biryani/awadh biryani: Meat and rice are cooked partway in separate containers, then layered and baked
    2. Hyderabad biryani/kutchi biryani: Marinated meat is placed in a cooking vessel, a rice and yogurt mixture is placed on top, and the container is sealed and slow cooked
    3. Mughlai biryani: Lamb, almonds and spices are combined with the rice
    4. Gosht biryani: Lamb, tomato and rice

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