Savouring the History of Biryani

An indispensable part of any celebration, biryani has different variations all over India. Read our blog to find its history and various types of biryani.

Occasions or gatherings with friends and family are enjoyed with twice as much fun and enthusiasm when there is biryani on the menu. The aroma of the spices that sanctifies your nostrils and the flavours that burst in your mouth with that first spoon is what makes biryani the most sought after food in India. Though many of us would believe that biryani is Indian, tsk tsk let us break your bubble by informing you that it isn’t. 

This dish originated in Persia and was brought by Mughals to India and was further developed in the royal kitchen of the Mughals. 

The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking.’ 

There are various legends associated with Biryani. One is that The Turk-Mongol conqueror, Taimur brought biryani to India in 1398. 

Another legend says that When Mumtaz Mahal (the queen whose tomb is the Taj Mahal) visited the army barracks and found the soldiers to be undernourished, she asked her chef to make them something which is prepared with meat and rice.

Flavours of Biryani Throughout India:

India, the land of spices have contributed immensely to make the biryani flavourful. Indian biryani has the flavours of spices like cloves, saffron, cinnamon, ginger, garlic, green chillies and the hero ingredient being the meat, of course. Indian biryani is high on spice level, whereas the traditional Arab and Persian biryani is subtle.

The flavours of biryani vary from state to state in the diverse gastronomic culture of India. Like the biryani of South India has a flavour of coconut and tamarind and has tad extra chillies. Curd and spices like cardamom, cinnamon and bay leaves are used as a marinade for biryani in North India.

Kolkata biryani has potatoes in it and has become the traditional biryani of that region. The vegetarian version of this dish, Tehri biryani, is said to be made during the same time for the bookkeepers of the court who wouldn’t eat mutton biryani.

Some biryanis are flavoured with rose, jasmine, kewra and dry fruits to add a nutty flavour. 

The Bone of Contention Between Biryani and Pulao:

When you think biryani, you immediately imagine juicy pieces of meat and chicken and when we think about pulao what comes to our minds is potato, peas and carrots. Biryani lovers feel that it is outright insulting to give pulao the name of vegetable biryani.

But we forget pulao can be non-vegetarian too. Have you ever heard about Yakhni pulao? Yakhni pulao is a Kashmiri delicacy that is made of chicken or meat and yet it is referred to as pulao. 

The reason for the discrimination in the name could be because biryani was populated in the Muslim regions. On the other hand, the hilly regions were secluded from the reigns of Mughals, probably because of its demographics and the hilly regions had their own dynasty rulers. Therefore, biryani never reached the hills, but pulao did. 

Also, because of the difference in the preparation of both these dishes, they have distinguished names. Biryani is partially cooked rice with meat layered on top in a handi (earthen pot) and cooked on dum (slow cooking). While, for pulao, the rice along with meat or vegetables is fried and cooked in a measured quantity of water. 

Types of Biryani in India:

1. Mughlai Biryani:

The Mughal emperors introduced Mughlai biryani and this biryani has spiced meat chunks and kewra scented rice that would make it irresistible for to a person to devour it.

2. Lucknowi Biryani:

Lucknowi biryani, also known as Awadhi biryani, is made popular by the Nawabs of Awadh who were of Persian origin. The meat and rice are cooked separately then layered in the copper vessel to make it completely cooked.

3. Bombay Biryani:

Spicy and sweet, this biryani is filled with mouth-watering flavours. The Bombay Biryani gets its sweetness from dried plums and kewra.

4. Kolkata Biryani:

Kolkata biryani was created by the chef of Nawab Wajid Ali when he was deposed to Kolkata. As they were unable to afford meat, the cooks added potatoes to the biryani. It is lighter on spice and uses curd based marinade for the meat and the light yellow rice is cooked separately from it.

5. Hyderabadi Biryani:

Hyderabadi biryani has originated from the kitchens of the Nizam of Hyderabad. When Nizam-Ul-Mulk was appointed as the ruler of Hyderabad, his chefs curated almost 50 different versions of the biryani that used fish, shrimp, deer, quail and hare meat. But today, Hyderabadi biryani is categorised into two categories: 1) Kachchi gosht ki biryani and 2) Pakki biryani which is eaten with mirchi ka salan. 

6. Thalassery biryani:

Thalassery biryani comes from the state of Kerala, which is both sweet and savoury. Infused with Malabar spices, chicken wings and made with Jeerakasala/Kaima rice, this biryani is loved by all.

7. Bangalorean Biryani:

This biryani is cooked in most Bangalorean weddings and homes using a different kind of rice called Zeera Samba instead of the usual Basmati rice.

I sure know that you are craving to eat biryani after reading this blog because I sure am craving it after writing about it. It’s a good idea if you see some biryani recipes and make one for yourself.