biryani

Biryani is a mixed rice dish from the Indian subcontinent in which long-grain basmati rice is layered with marinated meat or vegetables and cooked with a blend of spices. The dish is typically fragrant, rich in aroma, and can be prepared with grape of ingredients such as yogurt, fried onions, saffron, and ghee, as well as herbs like mint and coriander.

The origin of biryani is debated, with associations to Persian culinary influence during the Mughal era and to regional Indian kitchens. It developed into many regional styles across India, Pakistan, Bangladesh, and parts of the Middle East, each adapting spices, ingredients, and techniques to local tastes. The name is commonly linked to Persian roots, though the exact etymology is uncertain.

Two principal methods are used in biryani preparation. In the kacchi biryani method, meat is marinated and placed raw between layers of partially cooked rice, and the entire pot is cooked slowly to finish the meat and rice together. In the pakchi biryani method, the meat is pre-cooked before being layered with parboiled rice. The dish is often sealed with dough and finished through slow steaming, a technique known as dum pukht in some regions.

Common regional varieties include Hyderabadi biryani, which is usually rich with yogurt, fried onions, and saffron; Lucknowi or Awadhi biryani, which emphasizes delicate aromatics and the dum cooking method; Kolkata biryani, typically lighter and sometimes served with potatoes; and Malabar and Sindhi varieties, which incorporate local ingredients such as coconut, cashews, and unique spice blends.

Biryani is commonly served with raita, salad, or boiled eggs, and remains a staple for festive occasions as well as everyday meals in many South Asian communities.