Did you know facts about biryani?

Biryani is one of the most popular dishes in South Asian cuisine. It is a mixed rice dish originating among the Muslims of the Indian subcontinent. Here are some fascinating facts about this aromatic and delicious rice dish that you may not know.

Table of Contents

What is Biryani?

Biryani is a mixed rice dish made with spices, rice, and meat, fish, eggs or vegetables. There are many variations of biryani across South Asia, but some key elements are:

Basmati rice
Spices like cumin, cardamom, cloves, cinnamon, bay leaves
Meat, fish, eggs or vegetables

Yogurt
Fried onions
Saffron

The ingredients are layered in a pot and cooked together so the flavors blend. What makes biryani different from a normal rice dish is the unique cooking method. The dum pukht method involves sealing the lid tightly and cooking slowly over a low flame to allow the ingredients to steam together.

Origins of Biryani

The origins of biryani are uncertain, but some possible origins include:

One legend claims it was created for the army of Mughal emperor Shah Jahan in the 17th century.

It may have derived from Persian dish berian which means “fried before cooking.”
The word biryani comes from the Persian word birian which means “fried before cooking.”
It may have roots in ancient Indian rice dishes like pulao.

The Arab dish kabsa could also be an influence.

While the exact origins are ambiguous, it clearly evolved in royal kitchens of the Mughal Empire before spreading to the rest of the subcontinent.

Different Regional Styles

There are many distinct regional varieties of biryani found across South Asia:

Hyderabadi Biryani – From Hyderabad, uses basmati rice, yogurt, fried onions and spices like saffron.
Lucknowi Biryani – From Lucknow, cooked with mutton and uses more exotic spices like kewda.
Calcutta Biryani – Originated in Calcutta, uses potatoes and is less spicy.

Sindhi Biryani – From Pakistan’s Sindh region, has less gravy and is loaded with local spices.
Thalassery Biryani – From Kerala, uses a short-grained rice and has a tangy taste.
Beary Biryani – Mangalore style, very spicy with fried fish as the meat.

Dindigul Biryani – From Tamil Nadu, uses a small-grained rice and local spices.
Memoni Biryani – A Mumbai style, uses lamb and potatoes.

While techniques and ingredients vary, they all share the core elements of rice and meat slow cooked together with layers of flavorful spices.

Meat Variations

While most biryanis use meat, there are vegetarian versions that use vegetables, lentils or paneer instead. Some popular meat variations include:

Chicken Biryani	Uses chicken as the meat
Mutton Biryani	Uses goat meat
Beef Biryani	Uses beef
Fish Biryani	Uses fish like pomfret or prawns
Egg Biryani	Uses boiled eggs
Shrimp Biryani	Uses shrimp as the protein

In general, chicken and mutton are the most popular choices for non-vegetarian versions. The meat is often marinated in yogurt and spices before cooking.

Types of Rice

The rice used can also impact the taste and texture of the biryani. Common rice varieties include:

Basmati Rice – Aromatic long-grained rice, the most commonly used variety.
Ambe Mohar Rice – A type of basmati prized for its fragrance.
Jeera Samba Rice – Nutty, small-grained rice used in South Indian biryanis.

Rosematta Rice – A short-grained, pearl rice used in Kerala style biryanis.
Kaima/Jeerakasala Rice – A short-grain rice with high starch content.
Sona Masoori Rice – A lightweight, aromatic rice used in Hyderabadi dum biryani.

The choice of rice affects the texture of the grains and how well it absorbs flavors.

Types of Biryani Pots

Traditionally, biryanis were cooked in covered pots to allow dum or steaming of the layers. Some typical vessels used include:

Handi – Thick bottomed pot made from clay, brass or copper.

Degchi – Cauldron-like vessel made from iron, aluminium or copper.
Dum Pukht – A heavy pot with tight fitting lid for sealing steam.
Patila – A flat-bottomed pan used for cooking and serving.

The thick, heavy material allows slow and even cooking so the steam permeates the entire dish.

Common Accompaniments

Biryani is usually served with some tasty side dishes and condiments, such as:

Raita – Yogurt mixed with spices and diced vegetables.

Mirchi Ka Salan – Spicy curry made with chilli peppers.
Onion Salad – Sliced onions in vingegar.
Aloo Buraa – Crispy fried potato slices.

Hyderabadi Baghare Baigan – Spicy brinjal curry.
Lukhmi – Thinly layered bread.
Pappadums

Achar – Spicy mango or lemon pickle

These additions provide a cooling contrast to the hot, spicy biryani and add more complex flavors.

Serving Styles

Biryani can be served in different ways:

Dum biryani – Cooked and served in the same pot (handi or degchi) which seals in aroma.
Tahiri/Tahari – Layers of biryani arranged on a platter with meat and rice separated.
Kacchi Yeqni – Raw marinated meat cooked together with rice.

Pukki Biryani – Pre-cooked meat layered with rice before dum cooking.
Tehari – Meat and rice arranged in layers and cooked in the oven.

The filling is revealed as you fluff and mix the contents while eating.

Global Popularity

While biryani originated in South Asia, it has gained popularity worldwide for its aromatic flavors and colorful appearance. Some key facts:

One of the most searched Indian dishes online globally.
Many Indian restaurants abroad have biryani as their signature dish.

Featured on the menus of fusion restaurants combining Indian with other cuisines.
International chains like Nando’s have added biryani to their menu.
Biryani recipe videos are hugely viral online outside India.

Academic papers have analyzed the globalization of biryani’s appeal.

The layered rice dish has transcended its origins and become appreciated for its complex medley of aromas and textures.

Health Benefits

While notoriously high in calories, biryani can provide some health benefits in moderation:

Primary ingredient of rice delivers energy-providing carbohydrates.
Protein from meat, eggs, fish or dairy promotes muscle growth.
Iron, zinc and B vitamins from meat and spices prevent anemia.

Anti-oxidants in spices like turmeric prevent cell damage.
Onions, chili peppers and mint stimulate digestion.
Herbs like cinnamon regulate blood sugar and cholesterol.

The mix of nutrient-rich ingredients makes biryani a wholesome, well-rounded meal despite its indulgent nature.

Innovative Variations

Chefs are coming up with innovative takes on the traditional biryani using modern ingredients and fusions with global cuisines:

Burrito biryani wraps the usual ingredients in a flatbread for Mexican touch.

Quinoa biryani substitutes the grain for rice to make it gluten-free.
Seafood biryani uses shrimp, squid, clams, crab for coastal appeal.
Thai biryani adds lemongrass, chilies and kaffir lime for Thai flavors.

Nasi biryani is an Indonesian twist using coconut milk and spices.
Paella biryani combines Spanish paella cooking with biryani masala.

Biryani continues to evolve outside its place of origin, absorbing new influences in modern interpretations while staying true to its roots.

Cultural Significance

Beyond just a popular food, biryani holds cultural importance in the Indian subcontinent:

Closely tied to Muslim communities and Nizami cuisine.
Served at weddings, celebrations and special occasions.

Constantly evolving with many regional variations.
A point of pride with many communities claiming it as their own.
Trigger for heated debates on ingredients and cooking methods.

Stars in many iconic Indian films over the decades.
Represented in paintings, literature, poetry and folklore.

More than just nourishment, biryanis are part of shared memories, traditions and cultural identity for South Asians.

Global Biryani Day

The popularity of biryani has inspired an unofficial food holiday dedicated to it:

Celebrated on June 10th annually.
Originated in India around 2009 and gained popularity through social media.

A day for restaurants to offer biryani discounts and specials.
Food bloggers, chefs and home cooks share recipes and stories.
People post photos of their favorite biryanis to Instagram or Twitter.

Those living abroad use #GlobalBiryaniDay to connect over shared nostalgia.
An occasion to appreciate the dish’s diversity and long history.

For biryani lovers across the globe, June 10th represents a chance to honor this flavorful rice dish.

Fun Biryani Facts

Here are some more interesting facts and statistics about biryanis:

India consumes 4.5 million tonnes of biryani rice annually.
Hyderabad has over 800 biryani outlets – more than McDonald’s in India.

The world’s largest biryani weighing 2,000 kg was cooked in Bhopal in 2016.
There are over 20,000 Indian restaurants in the UK, most serving biryani.
Google lists over 184 million search results for ‘biryani recipe’.

Colleges in India have held biryani festivals and competitions.
A survey found 70% of Indians prefer home-cooked to restaurant biryani.
“Biryani” was one of the most searched Indian food terms during the Covid-19 pandemic.

From Guinness records to passionate home cooks, biryani has clearly captured the appetites and imagination of people worldwide.

Conclusion

With its complex blend of aromas, spices, and textures, biryani has earned its reputation as a beloved rice dish across South Asia and beyond. While its origins may be debated, there’s no denying the cultural significance and nostalgia associated with biryani. It continues to evolve in modern interpretations while retaining its traditional essence. The next time you savor a plate of steaming biryani, you can appreciate the fascinating history behind it!