Biryani: Difference between revisions

Biryani
	Hyderabad-style biryani
Course	Main dish
Region or state	South Asia
Serving temperature	Hot
Main ingredients	Meat; Rice; Spices; Yoghurt (curd);

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This article contains Hindi, Urdu, Arabic, and Persian text. Without proper rendering support, you may see question marks, boxes, unjoined letters running left to right, misplaced vowels, missing conjuncts, or other symbols instead of Hindi, Urdu or Arabic, an appropriate script.

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated.^[1] It is thought to derive from a Persian rice dish, either pilau or birinj biryan.^[1]^[2]^[3] The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens.^[1] It is also possible that biryani was brought to South India before the Mughal era, or that pilau was brought to India and biryani was developed from it before being adopted by the Mughals.

Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora. The dish was often associated with the region's Muslim population but is now a mainstream culinary staple embraced by every demographic. Similar dishes are prepared in many other countries, often with local variations, and often brought there by South Asian diaspora populations. Biryani is the most-ordered dish on Indian online food ordering and delivery services, is used in weddings and celebrations throughout the region, and has been described as the most popular dish in India.

Etymology

The word biryani (Script error: The function "langx" does not exist., Script error: The function "langx" does not exist.) is derived from biryan or beriyan (Script error: The function "langx" does not exist.), which means "to fry" or "to roast", said by Merriam-Webster probably to be related to Script error: The function "langx" does not exist. bhṛjjati with the same meaning.^[4]^[5]^[6]^[7] The usage is from the Persian phrase birinj biryan (with Script error: The function "langx" does not exist. birinj, "rice"), meaning "fried rice".^[3]^[8]

Origin

Historical sources

Pilau (Persian: پلو 'plo', "rice") is a Persian rice dish, attested by the polymath and physician Avicenna in 10th century Persia.^[9]

The Mughal text Ain-i-Akbari (written 1589–1596^[10]), from the time of the emperor Akbar, mentions both pilau and biryani, listing ingredients with required quantities for each:^[11]

Secondly, [dishes] in which meat and rice, &c., are used ... 2. Duzdbiryán. 10 s[eer] rice, 3½ s. g'hí; 10 s. meat; ½ s. salt: this gives five dishes. 3. Qimah Paláo. Rice and meat as in the preceding; 4 s. g'hí; 1 s. peeled gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger, and pepper; cuminseed, cardamums and cloves, 1 d[han]. of each: this gives five dishes.^{[lower-alpha 1]}^[11]

The Ain-i-Akbari further names a dish of spiced mutton as a biryani, this time without mentioning rice:

Thirdly, meats with spices... Biryán. For a whole Dashmandi sheep, take 2 s[eer] salt; 1 s[eer] g'hí; 2 m[āshā] saffron, cloves, pepper, cuminseed: it is made in various ways."^{[lower-alpha 1]}^[11]

Mughal biryani timeline
Period/Emperor	Dates	Event
(Timur)	(1370–1405)	(No record of it in Central Asia at that time)^[12]
Akbar	1556–1605	Mention of recipes in Ain-i-Akbari (1589–1596)^[11]
Shah Jahan	1628–1658	Brief description by Sebastien Manrique in 1641^[13]
Aurangzeb	1658–1707	Mention in letters to his son, Bahadur Shah I^[14]
Bahadur Shah Zafar	1837–1857	Recipe^[15]
Key: () and red background: Unrecorded

The Portuguese priest Sebastien Manrique described rice dishes on sale in the tent-city of the next Mughal emperor Shah Jahan as he travelled to Lahore in 1641. Manrique distinguished "Persian" pilau from "Mogol" biryani:

Among these dishes the principal and most substantial were the rich and aromatic Mogol Bringes [biryanis]^{[lower-alpha 2]} and Persian pilaos of different hues".^[13]

The dish is mentioned, too, in letters of the emperor Aurangzeb to his son.^[14] For example:

Exalted son, I remember the savour of your 'khichidi' and 'biryani' during the winter. Truly the 'kabuli' cooked by Islam Khan does not surpass them (in point of relish and savour). I wanted to have from you (in my service) Saliman, who cooks 'biryani'; but you did not allow him to serve as my cook. If you happen to find a pupil of his, skilful in the art of cookery, you will send him to me.^[16]^[17]

According to the historian Rana Safvi, the earliest actual recipe is from the later Mughal period, from Bahadur Shah Zafar's time.^[15]

Analysis

The historian of food Lizzie Collingham writes that the modern biryani developed in India (Hindustan) in the royal kitchens of the Mughal Empire, specifically during the rule of the emperor Akbar (1556–1605), and is a mix of the native spicy rice dishes of South Asia, Persian yoghurt-marinated meat, and the Persian pilau style of garnished rice.^[1] Collingham writes that "in the kitchens [of the Mughal court]... the delicately flavoured Persian pilau met the pungent and spicy rice dishes of Hindustan to create the classic Mughlai dish, biryani".^[1]

The cookery writer Pratibha Karan states that biryani is of Indian origin, derived from pilau which Muslim traders and invaders brought with them. She speculates that pilau was an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish became biryani due to different methods of cooking.^[8]^[12]

In the view of the historian of Islamic cuisine Salma Hussein^[3] and others, biryani came to South Asia from Persia before the Mughal era,^[12] most probably arriving in South India's Deccan region, brought by travelling soldier-statesmen and pilgrims.^[3] It has also been suggested that the dish was introduced from Persia by the Mughals.^[18] Another variant theory, that biryani came to India with Timur's invasion, appears to be incorrect because there is no record of biryani having existed in his native region of Central Asia during that period.^[12]

The historian of food K. T. Achaya states that pilau is "of older usage in India" than biryani, indicating that it could have been a precursor of biryani.^[2] Achaya notes that ancient and early medieval Indian texts described rice cooked with meat and spices, suggesting that composite rice dishes were part of the subcontinent's cuisine long before the Mughal period.^[19]He further references early Tamil literature from the Sangam era (c. 300 BCE–300 CE), describing a dish known in these sources as ūn sōru—rice cooked with meat, ghee, and spices—which bears structural similarities to later layered rice preparations.^[20]

Biryani evidently has some connection with Persia, but commentators disagree on what that might be. Pilau is certainly a Persian dish, attested by Avicenna in 10th century Persia;^[9] *Birinj biryan* is a Persian phrase meaning "fried rice".^[8] The Mughals had biryani by the reign of Akbar in the 16th century, attested in the *Ain-i-Akbari*.^[1]

Evidence: 1: folk theory^[12] 2: Kris Dhillon^[18] 3: Salma Hussein^[3] 4,5: Pratibha Karan^[8] 6: Lizzie Collingham^[1]

Ingredients

Biryani can be accompanied by side dishes such as *mirchi ka salan* and *raita*.

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef^[21]) is the prime ingredient with rice. Seafood (fish, prawns) and vegetables are sometimes added. Navratan biryani tends to use sweeter, richer ingredients such as cashews, sultanas (kishmish), and fruits such as apple and pineapple.^[22]

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace,^[23] pepper, cloves,^[23] cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies,^[21] star anise, and garlic. The premium varieties include saffron.^[23] Some commercial recipes for biryani include aromatic essences such as mitha attar, kewra and rose water. Dried sour prunes (alu bukhara) may be added. In nasi briyani and other variants made in Southeast Asian countries such as Malaysia, Singapore, and Indonesia, local spices and aromatics such as pandan leaf may be added.^[24]

Biryani may be served with side dishes such as raita (yoghurt with cucumber, tomato, etc), fried or curried aubergine (brinjal), salad, or a curried side such as ande ka salan (with boiled eggs)^[25] or mirchi ka salan (with chili peppers).^[26]

Dietary variations include adding eggs, potatoes, and substituting meat with paneer or vegetables, especially in Hindu or non-religious vegetarian variants.^[27] Kolkata biryani, invented by Wajid Ali Shah in the 1850s, includes potato.^[28]

Preparation styles

Pakki and kacchi biryani

Lucknowi style mutton *kacchi biryani* cooked in a clay pot sealed with dough. The dough seal is broken after cooking.

Biryani can be cooked using one of two techniques, pakki ("cooked") and kacchi ("raw").^[29] In a pakki biryani, the ingredients are cooked separately (at least in part) and then arranged in layers. The different layers can be individually coloured and flavoured with a brightly-coloured spice such as turmeric or saffron.^[29] In a kacchi biryani, layers are arranged in a pot which is then sealed and cooked slowly (Dum cooking) for the food to steam in its own liquid.^[29]

Difference between biryani and pilau

Pilau is a mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between the dishes, if any.^[30]^[31]

The British-era author Abdul Halim Sharar mentions that biryani has a stronger curried taste due to a greater amount of spices.^[30]^[32] According to Delhi-based historian Sohail Hashmi, pilau tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. Biryani contains more gravy, and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is cooked with additional dressings and often has a light layer of scorched rice at the bottom.^[22]

The cookery author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the pilau is not layered. Further, in modern usage, biryani is the primary dish in a meal, while pilau is usually a secondary accompaniment to a larger meal; and biryanis have more complex and stronger spices than pilaus.^[12]

The translator and cookery author Colleen Taylor Sen notes that the difference has been extensively debated, that the dishes are both of long-grained rice with meat or vegetables, and are sometimes "almost impossible to tell apart". However, pilau is usually a side dish, biryani a "centre piece" with its own sides; and pilau is a one-pot dish, while biryani's rice and meat can be cooked separately.^[33]

Varieties

In the Indian subcontinent

Hyderabadi egg biryani served with mirchi ka salan, raita and salad

There are many types of biryani in the Indian subcontinent. Biryani is the single most-ordered dish in Indian online food ordering and delivery services, and has been described as the most popular dish in India.^[34]^[35] The names of variants are often based on their region or city of origin. Some have taken the name of the shop that sells it, as in Fakhruddin Biriyani in Dhaka,^[36]^[37] Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.^[22] Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.^[38]^[34]

In 2009, the Deccani Biryani Makers Association submitted 'Hyderabadi Biryani' for a geographical indication, but the attempt failed as they were unable to provide documentary evidence of its historical origin.^[39]

Outside the Indian subcontinent

Varieties of biryani have arisen in many countries,^[40] and was often spread to such places by South Asian diaspora populations.^[41] For example in Myanmar, danpauk (ဒံပေါက်) is a mainstay at festive events such as weddings.^[42]^[43] On the Persian Gulf, biryani (Persian: برياني) is usually saffron-based with chicken,^[44] while in Indonesia nasi kebuli is an spicy steamed rice dish^[45] cooked in goat meat broth, milk and ghee.^[46] In Thailand the dish is known as khao mhok (Script error: The function "langx" does not exist.), using chicken, beef or fish, topped with fried garlic and served with a green sour sauce.^[47]

In culture

Biryani forms "the centrepiece of countless Indian holidays and weddings".^[48] In Bangladesh, kacchi biryani with mutton has been described as "the quintessential wedding dish"^[49] of Old Dhaka, largely replacing the murg (chicken) pulao that was favoured in the 20th century^[49] for special occasions across the subcontinent.^[1] In Delhi, the Muslim festival of Bakr Eid was marked by biryani at dinner, using the mutton from the goats slaughtered in memory of the prophet Abraham, who had shown he was willing even to sacrifice his own son.^[48]

Biryani is used across the Indian Subcontinent in celebrations. Annual biryani festivals have been held in cities such as Ambur,^[50] Islamabad^[51] and Karachi.^[52] South Asian diaspora populations have held their own festivals, for example by the North American Indian Muslim Association in North America.^[53] Biryani festivals have been held more widely in places such as Singapore^[54] and Qatar.^[55]^[56]

Notes

↑ ^1.0 ^1.1 A seer was a measure of weight, varying by region, but around 1 kg; a māshā was around 2 grams; and a dhan was around 50 milligrams (the weight of one wheat berry).
↑ See 'Etymology' above on birinj.

References

↑ ^1.00 ^1.01 ^1.02 ^1.03 ^1.04 ^1.05 ^1.06 ^1.07 ^1.08 ^1.09 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 25–29. ISBN 978-0-19-988381-3.
↑ ^2.0 ^2.1 ^2.2 Padmanabhan, Mukund; Jeyan, Subash; Wilson, Subajayanthi (26 May 2012). "Food Safari: In search of Ambur biryani". The Hindu. Archived from the original on 18 October 2012. Retrieved 6 August 2018.
↑ ^3.0 ^3.1 ^3.2 ^3.3 ^3.4 "From Iran to India: The journey and evolution of biriyani". BBC News. 15 July 2016.
↑ Cannon, Garland Hampton; Kaye, Alan S. (2001). The Persian Contributions to the English Language: An Historical Dictionary. Otto Harrassowitz Verlag. p. 71. ISBN 978-3-44704-503-2.
↑ Vishal, Anoothi (14 May 2011). "When rice met meat". Business Standard. Retrieved 6 August 2018.
↑ "Definition of 'biryani'". Oxford Dictionary. Archived from the original on 14 October 2013. Retrieved 15 July 2016.
↑ "Biriyani". Merriam-Webster. Retrieved 3 December 2025.
↑ ^8.0 ^8.1 ^8.2 ^8.3 Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN 978-81-8400-254-6.
↑ ^9.0 ^9.1 Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. p. 135. ISBN 978-0520267206.
↑ "Ain-I-Akbari.Vol.1". University of Exeter. Retrieved 7 January 2026.
↑ ^11.0 ^11.1 ^11.2 ^11.3 'Allami, Abul Fazl; Blochmann, Heinrich (trans.) (1873). The Ain i Akbari. Calcutta: Asiatic Society of Bengal. pp. 59–60. Archived from the original on 14 July 2018. Retrieved 7 January 2026.{{cite book}}: CS1 maint: bot: original URL status unknown (link)
↑ ^12.0 ^12.1 ^12.2 ^12.3 ^12.4 ^12.5 Sanghvi, Vir. "Biryani Nation". Hindustan Times. Archived from the original on 17 August 2014. Retrieved 24 August 2014.
↑ ^13.0 ^13.1 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 14, 38. ISBN 978-0-19-988381-3.
↑ ^14.0 ^14.1 Antani, Vishu; Mahapatra, Santosh (2022). "Evolution of Indian cuisine: a socio-historical review" (PDF). Journal of Ethnic Foods. 9 (15).
↑ ^15.0 ^15.1 "Rude Food by vir Sanghvi: The people's biryani". Hindustan Times. 25 July 2021.
↑ Narayanan, Divya (2015). Cultures of Food and Gastronomy in Mughal and post-Mughal India. University of Heidelberg (PhD thesis). pp. 70–71. doi:10.11588/heidok.00019906.
↑ Bilimoria, Jamshid (trans.) (1908). Rukaʿat-i Alamgiri or Letters of Aurangzeb. Bombay: Luzac & Co. p. 12.
↑ ^18.0 ^18.1 Dhillon, Kris (2013). The New Curry Secret. Little, Brown and Company. p. 234. ISBN 978-0-7160-2352-4.
↑ Achaya, K. T. (1994). Indian Food: A Historical Companion. Delhi: Oxford University Press. p. X. ISBN 9780195634488.
↑ Achaya, K. T. (1994). Indian Food: A Historical Companion. Delhi: Oxford University Press. p. Y. ISBN 978-0195634488.
↑ ^21.0 ^21.1 Makhijani, Pooja (22 June 2017). "A Beginner's Guide to Biryani, the Ultimate Rice Dish". Saveur. Retrieved 19 December 2018.
↑ ^22.0 ^22.1 ^22.2 Ravish Kumar interviews historian Sohali Hashmi (9 September 2016). प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? [Prime Time: What will separate from Biryani?] (Television production) (in हिन्दी). Old Delhi: NDTV. Retrieved 19 October 2016.
↑ ^23.0 ^23.1 ^23.2 Brown, Ruth (16 August 2011). "The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses". Willamette Week. Vol. 37, no. 41.
↑ "Nasi Biryani Recipe". The New York Times Cooking. Retrieved 2 May 2024.
↑ "Side Dishes to Enjoy with Biryani". The Times of India. Retrieved 4 December 2025.
↑ Kapoor, Sanjeev (2 August 2016). "Mirchi Ka Salan". Sanjeev Kapoor. Retrieved 9 December 2025.
↑ Bhandari, Kabir Singh (21 April 2020). "The curious case of potato in Kolkata biryani and how the British fed us a lie". Hindustan Times. Retrieved 19 August 2020.
↑ Saha, Somdatta (4 August 2023). "The Fascinating Story Of Aloo In Kolkata Biryani: All You Need To Know!". NDTV Food. Retrieved 9 February 2026.
↑ ^29.0 ^29.1 ^29.2 Dey, Shuvra (16 November 2022). "The origin of Biryani – how a Mughal delicacy invaded Bengal". GetBengal. Retrieved 18 November 2022.
↑ ^30.0 ^30.1 Shaffer, Holly (2012). "6: Dum Pukht". In Ray, Krishnendu; Srinivas, Tulasi (eds.). Curried Cultures: Globalization, Food, and South Asia. University of California Press. pp. 124–125. ISBN 978-0-520-27011-4.
↑ "What is the Difference Between Biryani and Pulao". Mynt Orlando. 23 June 2023.
↑ Sharar, ʻAbdulḥalīm (1989) [1913]. Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna). Translated by E.S. Harcourt; Fakhir Hussain. Oxford University Press. ISBN 978-0-19-562364-2.
↑ Taylor Sen, Colleen (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. pp. 194–195. ISBN 978-1780233918.
↑ ^34.0 ^34.1 Daniyal, Shoaib (7 February 2020). "Biryani is India's most popular dish – so why does the BJP hate it so much?". Scroll.in. Retrieved 17 December 2021.
↑ Tandon, Suneera (16 December 2020). "Jubilant FoodWorks forays into biryani business with 'Ekdum'". Mint. Retrieved 15 November 2021.
↑ "Dhaka's Biryani - A Taste of Aristocracy". NIBiz Soft. 23 May 2015. Retrieved 6 August 2018.
↑ Bipul, Hassan (28 March 2016). "Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston". Bdnews24.com. Retrieved 17 December 2025.
↑ "Where does biryani come from?". Hindustan Times. Archived from the original on 24 June 2016. Retrieved 20 October 2016.
↑ "Famous Delicacy 'Hyderabadi Biryani' Fails To Prove Its Origins". NDTV. 9 March 2017. Retrieved 7 January 2026.
↑ Wallis, Bruce (12 April 2017). "Eat My Words: A taste of Iraqi Kurdistan". Duluth News Tribune. Archived from the original on 5 October 2021. Retrieved 28 December 2018.
↑ "Iconic Dishes: A Guide to Rice Dishes in Malaysia and Where to Find Them". Michelin Guide. Retrieved 30 May 2025.
↑ "Biryani trade takes on a new flavour". The Myanmar Times. 20 March 2015. Archived from the original on 27 July 2020. Retrieved 25 April 2020.
↑ "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 6 April 2018. Archived from the original on 12 November 2019. Retrieved 25 April 2020.
↑ Ganapti, Priya (9 April 2004). "Of biryani, history, and entrepreneurship". Rediff.com. Retrieved 27 August 2014.
↑ "Nasi Kebuli Gaya Betawi" [Betawi Style Kebuli Rice]. Kompas (in Bahasa Indonesia). 21 February 2009. Retrieved 30 January 2015.
↑ Dharmaputra, T. S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Bahasa Indonesia). Jakarta: Puspa Swara. ISBN 978-602-213-036-9. Retrieved 5 June 2017.
↑ Ismael, Furqan (11 February 2022). "ข้าวหมกไก่มาจากไหน ทำไมถึงกลายมาเป็นอาหารอิสลามในประเทศไทย" [Where did Khao Mok Gai come from? Why did it become an Islamic food in Thailand?]. Halal Life Magazine (in ไทย). Retrieved 22 September 2025.
↑ ^48.0 ^48.1 Haq, Husna (7 October 2016). "India's biryani wars". BBC Travel. Retrieved 9 December 2025.
↑ ^49.0 ^49.1 "Old Dhaka Weddings: Of flavours and traditions". The Daily Star. Retrieved 9 December 2025.
↑ "Beef banned from menu at Tamil Nadu biryani festival, authorities asked to reconsider decision". India Today. 12 May 2022. Retrieved 9 December 2025.
↑ "Back Biryani Festival and Presenting of REAP Journal Ceremony". High Commission of Malaysia, Islamabad. 4 December 2023. Retrieved 9 December 2025.
↑ "Biryani Festival 2024". Morocco Consulate Karachi. Retrieved 9 December 2025.
↑ "Biryani Fest". North American Indian Muslim Association. Retrieved 9 December 2025.
↑ "Savour the Flavours at Singapore's Only Biryani Festival 2.0". In Diplomacy. 23 July 2025. Retrieved 9 December 2025.
↑ "Thousands throng first-ever Biryani Festival". The Peninsula. 11 February 2018. Retrieved 9 December 2025.
↑ "Biryani Festival launched". Gulf Times. 8 February 2018. Retrieved 9 December 2025.

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Template:Curry in the United Kingdom

[Units-12] 1.0 ^1.1 A seer was a measure of weight, varying by region, but around 1 kg; a māshā was around 2 grams; and a dhan was around 50 milligrams (the weight of one wheat berry).

[17] See 'Etymology' above on birinj.

[Collingham_2006-1] 1.00 ^1.01 ^1.02 ^1.03 ^1.04 ^1.05 ^1.06 ^1.07 ^1.08 ^1.09 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 25–29. ISBN 978-0-19-988381-3.

[TheHindu2012-2] 2.0 ^2.1 ^2.2 Padmanabhan, Mukund; Jeyan, Subash; Wilson, Subajayanthi (26 May 2012). "Food Safari: In search of Ambur biryani". The Hindu. Archived from the original on 18 October 2012. Retrieved 6 August 2018.

[BBC_2016-3] 3.0 ^3.1 ^3.2 ^3.3 ^3.4 "From Iran to India: The journey and evolution of biriyani". BBC News. 15 July 2016.

[4] Cannon, Garland Hampton; Kaye, Alan S. (2001). The Persian Contributions to the English Language: An Historical Dictionary. Otto Harrassowitz Verlag. p. 71. ISBN 978-3-44704-503-2.

[BS2011-5] Vishal, Anoothi (14 May 2011). "When rice met meat". Business Standard. Retrieved 6 August 2018.

[6] "Definition of 'biryani'". Oxford Dictionary. Archived from the original on 14 October 2013. Retrieved 15 July 2016.

[7] "Biriyani". Merriam-Webster. Retrieved 3 December 2025.

[Pratibha2009-8] 8.0 ^8.1 ^8.2 ^8.3 Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN 978-81-8400-254-6.

[Nabhan_2014-9] 9.0 ^9.1 Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. p. 135. ISBN 978-0520267206.

[10] "Ain-I-Akbari.Vol.1". University of Exeter. Retrieved 7 January 2026.

[Ain-i-Akbari-11] 11.0 ^11.1 ^11.2 ^11.3 'Allami, Abul Fazl; Blochmann, Heinrich (trans.) (1873). The Ain i Akbari. Calcutta: Asiatic Society of Bengal. pp. 59–60. Archived from the original on 14 July 2018. Retrieved 7 January 2026.{{cite book}}: CS1 maint: bot: original URL status unknown (link)

[Vir_invention-13] 12.0 ^12.1 ^12.2 ^12.3 ^12.4 ^12.5 Sanghvi, Vir. "Biryani Nation". Hindustan Times. Archived from the original on 17 August 2014. Retrieved 24 August 2014.

[Collingham_2006_Manrique-14] 13.0 ^13.1 Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 14, 38. ISBN 978-0-19-988381-3.

[Antani_2022-15] 14.0 ^14.1 Antani, Vishu; Mahapatra, Santosh (2022). "Evolution of Indian cuisine: a socio-historical review" (PDF). Journal of Ethnic Foods. 9 (15).

[Sanghvi_2021_Safvi-16] 15.0 ^15.1 "Rude Food by vir Sanghvi: The people's biryani". Hindustan Times. 25 July 2021.

[18] Narayanan, Divya (2015). Cultures of Food and Gastronomy in Mughal and post-Mughal India. University of Heidelberg (PhD thesis). pp. 70–71. doi:10.11588/heidok.00019906.

[19] Bilimoria, Jamshid (trans.) (1908). Rukaʿat-i Alamgiri or Letters of Aurangzeb. Bombay: Luzac & Co. p. 12.

[Dhillon2013-20] 18.0 ^18.1 Dhillon, Kris (2013). The New Curry Secret. Little, Brown and Company. p. 234. ISBN 978-0-7160-2352-4.

[Achaya1994pX-21] Achaya, K. T. (1994). Indian Food: A Historical Companion. Delhi: Oxford University Press. p. X. ISBN 9780195634488.

[Achaya1994pY-22] Achaya, K. T. (1994). Indian Food: A Historical Companion. Delhi: Oxford University Press. p. Y. ISBN 978-0195634488.

[Saveur_2017-06-22-23] 21.0 ^21.1 Makhijani, Pooja (22 June 2017). "A Beginner's Guide to Biryani, the Ultimate Rice Dish". Saveur. Retrieved 19 December 2018.

[ndtvravish-24] 22.0 ^22.1 ^22.2 Ravish Kumar interviews historian Sohali Hashmi (9 September 2016). प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? [Prime Time: What will separate from Biryani?] (Television production) (in हिन्दी). Old Delhi: NDTV. Retrieved 19 October 2016.

[WWeek-25] 23.0 ^23.1 ^23.2 Brown, Ruth (16 August 2011). "The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses". Willamette Week. Vol. 37, no. 41.

[26] "Nasi Biryani Recipe". The New York Times Cooking. Retrieved 2 May 2024.

[ToI_-_Sides-27] "Side Dishes to Enjoy with Biryani". The Times of India. Retrieved 4 December 2025.

[28] Kapoor, Sanjeev (2 August 2016). "Mirchi Ka Salan". Sanjeev Kapoor. Retrieved 9 December 2025.

[Bhandari_2020-29] Bhandari, Kabir Singh (21 April 2020). "The curious case of potato in Kolkata biryani and how the British fed us a lie". Hindustan Times. Retrieved 19 August 2020.

[30] Saha, Somdatta (4 August 2023). "The Fascinating Story Of Aloo In Kolkata Biryani: All You Need To Know!". NDTV Food. Retrieved 9 February 2026.

[Dey_2022-31] 29.0 ^29.1 ^29.2 Dey, Shuvra (16 November 2022). "The origin of Biryani – how a Mughal delicacy invaded Bengal". GetBengal. Retrieved 18 November 2022.

[KrishTulasi2012-32] 30.0 ^30.1 Shaffer, Holly (2012). "6: Dum Pukht". In Ray, Krishnendu; Srinivas, Tulasi (eds.). Curried Cultures: Globalization, Food, and South Asia. University of California Press. pp. 124–125. ISBN 978-0-520-27011-4.

[33] "What is the Difference Between Biryani and Pulao". Mynt Orlando. 23 June 2023.

[Abdul1913-34] Sharar, ʻAbdulḥalīm (1989) [1913]. Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna). Translated by E.S. Harcourt; Fakhir Hussain. Oxford University Press. ISBN 978-0-19-562364-2.

[Sen_2015-35] Taylor Sen, Colleen (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. pp. 194–195. ISBN 978-1780233918.

[scroll7Feb2020-36] 34.0 ^34.1 Daniyal, Shoaib (7 February 2020). "Biryani is India's most popular dish – so why does the BJP hate it so much?". Scroll.in. Retrieved 17 December 2021.

[Tandon_2020-37] Tandon, Suneera (16 December 2020). "Jubilant FoodWorks forays into biryani business with 'Ekdum'". Mint. Retrieved 15 November 2021.

[38] "Dhaka's Biryani - A Taste of Aristocracy". NIBiz Soft. 23 May 2015. Retrieved 6 August 2018.

[39] Bipul, Hassan (28 March 2016). "Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston". Bdnews24.com. Retrieved 17 December 2025.

[40] "Where does biryani come from?". Hindustan Times. Archived from the original on 24 June 2016. Retrieved 20 October 2016.

[41] "Famous Delicacy 'Hyderabadi Biryani' Fails To Prove Its Origins". NDTV. 9 March 2017. Retrieved 7 January 2026.

[Wallis_2017-42] Wallis, Bruce (12 April 2017). "Eat My Words: A taste of Iraqi Kurdistan". Duluth News Tribune. Archived from the original on 5 October 2021. Retrieved 28 December 2018.

[Michelin_Malaysia-43] "Iconic Dishes: A Guide to Rice Dishes in Malaysia and Where to Find Them". Michelin Guide. Retrieved 30 May 2025.

[tmt20Mar2015-44] "Biryani trade takes on a new flavour". The Myanmar Times. 20 March 2015. Archived from the original on 27 July 2020. Retrieved 25 April 2020.

[45] "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 6 April 2018. Archived from the original on 12 November 2019. Retrieved 25 April 2020.

[rediff_Priya2004-46] Ganapti, Priya (9 April 2004). "Of biryani, history, and entrepreneurship". Rediff.com. Retrieved 27 August 2014.

[47] "Nasi Kebuli Gaya Betawi" [Betawi Style Kebuli Rice]. Kompas (in Bahasa Indonesia). 21 February 2009. Retrieved 30 January 2015.

[48] Dharmaputra, T. S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Bahasa Indonesia). Jakarta: Puspa Swara. ISBN 978-602-213-036-9. Retrieved 5 June 2017.

[49] Ismael, Furqan (11 February 2022). "ข้าวหมกไก่มาจากไหน ทำไมถึงกลายมาเป็นอาหารอิสลามในประเทศไทย" [Where did Khao Mok Gai come from? Why did it become an Islamic food in Thailand?]. Halal Life Magazine (in ไทย). Retrieved 22 September 2025.

[Haq_2016_BBC-50] 48.0 ^48.1 Haq, Husna (7 October 2016). "India's biryani wars". BBC Travel. Retrieved 9 December 2025.

[Old_Dhaka-51] 49.0 ^49.1 "Old Dhaka Weddings: Of flavours and traditions". The Daily Star. Retrieved 9 December 2025.

[52] "Beef banned from menu at Tamil Nadu biryani festival, authorities asked to reconsider decision". India Today. 12 May 2022. Retrieved 9 December 2025.

[53] "Back Biryani Festival and Presenting of REAP Journal Ceremony". High Commission of Malaysia, Islamabad. 4 December 2023. Retrieved 9 December 2025.

[54] "Biryani Festival 2024". Morocco Consulate Karachi. Retrieved 9 December 2025.

[55] "Biryani Fest". North American Indian Muslim Association. Retrieved 9 December 2025.

[56] "Savour the Flavours at Singapore's Only Biryani Festival 2.0". In Diplomacy. 23 July 2025. Retrieved 9 December 2025.

[57] "Thousands throng first-ever Biryani Festival". The Peninsula. 11 February 2018. Retrieved 9 December 2025.

[58] "Biryani Festival launched". Gulf Times. 8 February 2018. Retrieved 9 December 2025.

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v t e Bangladeshi dishes
Main and side dishes	Achar Akhni Alu gosht Alur Dom Beef Hatkora Bhorta Begun bhorta Bini/biran bhat Biryani Haji biryani Chacchari Chatni Chicken korai Chicken tikka Chingri malai curry Chira Dal Fried fish Gosht Hash O Bash Hutki Shira Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema Motor Khichra Khichuri Norom khichuri Kofta Korma Machh bhaja Machher Jhol Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Panta bhat Paya Polao Ponir Posondo Roast chicken Roust Shak Shorba Shukto Shorshe ilish Tandoori chicken Tehari Tikka Torkari Zorda polao
Snacks and sauces	Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chanachur Chhana Chotpoti Doi bora Haleem Jhalmuri Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Borhani Cha Dudh cha Masala cha Seven Color Tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chomchom Doi Mishti doi Nabadwip-er lal doi Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Morobba Muktagachhar monda Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category Commons Cookbook ' '

v t e Street food
Street foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì sandwich Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
By location	Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Thailand
Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks Food trucks in Tampa, Florida
See also	Food street
Template:Category-inline

@@ Line 1: / Line 1: @@
-{{short description|Rice-based dish from Indian subcontinent}}
+{{Short description|Rice-based dish from South Asia}}
-{{About|the rice dish|the 2013 film|Biriyani (film)|the 2020 film|Biriyaani}}
+{{good article}}
 {{Distinguish|Isfahan beryani}}
-{{Use British English|date=March 2023}}
+{{pp-pc|small=yes}}
+{{Use Indian English|date=December 2025}}
 {{Use dmy dates|date=March 2023}}
 {{Infobox food
-| name             = Biryani
+| name               = Biryani
-| image            = "Hyderabadi Dum Biryani".jpg
+| image              = "Hyderabadi Dum Biryani".jpg
-| caption          = Hyderabadi Dum Biryani
+| caption            = Hyderabad-style biryani
-| alternate_name   = ''Biriyani'', ''Biriani'', ''Beriani'', ''Briyani'', ''Breyani'', ''Briani'', ''Birani'', ''Buriyani'', ''Bariania'', ''Beriani''
+| region             = [[South Asia]]
-| region           = [[Indian subcontinent]], [[Western Asia]], [[Central Asia]], [[Southeast Asia]]
+| course             = Main dish
-| course           = Main dish
+| served             = Hot
-| served           = Hot
+| main_ingredient    = {{plain list|
-| main_ingredient  = {{plain list|
+* Meat
 * Rice
 * Spices
-* Meat
+* Yoghurt (curd)
-}}
+ }}
-| minor_ingredient = {{plainlist|
-* Mutton
-* Chicken
-* Beef
-* Eggs
-* Nuts
-* Dried fruits
-* Vegetables
-* Potatoes
-}}
- | variations       = Various
-| other            =
 }}
 {{Contains special characters
-|special= [[Urdu alphabet|Urdu]], [[Arabic alphabet|Arabic]], and [[Persian alphabet|Persian]] text
+|special = [[Devanagari|Hindi]], [[Urdu alphabet|Urdu]], [[Arabic alphabet|Arabic]], and [[Persian alphabet|Persian]] text
-|fix=Help:Multilingual support
+|fix = Help:Multilingual support
-|error=[[Specials (Unicode block)#Replacement character|question marks, boxes]], unjoined letters running left to right, misplaced vowels, missing conjuncts, or other symbols instead of [[Devanagari|Hindi]], [[Urdu alphabet|Urdu]] or [[Arabic alphabet|Arabic]], a script where appropriate
+|error = [[Specials (Unicode block)#Replacement character|question marks, boxes]], unjoined letters running left to right, misplaced vowels, missing conjuncts, or other symbols instead of [[Devanagari|Hindi]], [[Urdu alphabet|Urdu]] or [[Arabic alphabet|Arabic]], an appropriate script
 }}
-[[File:Indian_Cuisine_-_Biryani_on_2017_stamp_of_India.jpg|alt=|thumb|''Biryani'' depicted on a 2017 stamp of India]]
-'''Biryani''' ({{IPAc-en|b|ɜːr|ˈ|j|ɑː|n|i}}) is a [[mixed rice dish]] originating among the [[Islam in South Asia|Muslims of the Indian subcontinent]]. It is made with [[Indian spices]], [[rice]], and usually some type of [[meat]] ([[chicken]], [[beef]], [[goat]], [[Lamb (food)|lamb]], [[prawn]], and [[fish]]), or in some cases without any meat, and sometimes, in addition, [[egg as food|eggs]] and [[potato]]es.<ref>{{cite news|last=Bhandari|first=Kabir Singh|date=21 April 2020|title=The curious case of potato in Kolkata biryani and how the British fed us a lie |newspaper=[[Hindustan Times]]|url=https://www.hindustantimes.com/more-lifestyle/the-curious-case-of-potato-in-kolkata-biriyani-and-how-the-british-fed-us-a-lie/story-k1smJjNz1QhxyyVZVdNyKN.html|access-date=19 August 2020}}</ref>
-''Biryani'' is one of the most popular dishes in [[South Asia]], as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in [[Iraq]], [[Myanmar]], [[Thailand]], and [[Malaysia]].<ref>{{Cite news |url=https://www.duluthnewstribune.com/lifestyle/food/4249270-eat-my-words-taste-iraqi-kurdistan|title=Eat My Words: A taste of Iraqi Kurdistan|last=Wallis|first=Bruce|date=12 April 2017|work=Duluth News Tribune|language=en}}</ref> ''Biryani'' is the single most-ordered dish on Indian [[online food ordering]] and [[food delivery|delivery]] services, and has been labelled as the most popular dish overall in [[India]].<ref name=":1">{{Cite web|last=Daniyal|first=Shoaib|title=Biryani is India's most popular dish – so why does the BJP hate it so much?|url=https://scroll.in/article/952475/biryani-is-indias-most-popular-dish-so-why-does-the-bjp-hate-it-so-much|access-date=2021-12-17|website=Scroll.in|language=en-US}}</ref><ref>{{cite web |last1=Tandon |first1=Suneera |title=Jubilant FoodWorks forays into biryani business with 'Ekdum' |url=https://www.livemint.com/companies/news/jubilant-foodworks-forays-into-biryani-brand-ekdum-11608126898411.html |website=mint |access-date=15 November 2021 |language=en |date=16 December 2020}}</ref>
+'''Biryani''' is a [[mixed rice dish]] originating in [[South<!--inc. India, Pakistan, Bangladesh, please leave this alone, thank you--> Asia]], traditionally made with rice, meat ([[Chicken as food|chicken]], [[Goat meat|goat]], [[beef]]) or seafood ([[Shrimp and prawn as food|prawns]] or [[Fish as food|fish]]), vegetables, and [[spices]]. It was present in [[Mughal Empire|Mughal-era India]], though the precise date and place of origin are debated.<ref name="Collingham 2006"/> It is thought to derive from a [[Persian cuisine|Persian]] rice dish, either ''[[Pilaf|pilau]]'' or ''birinj biryan''.<ref name="Collingham 2006"/><ref name="TheHindu2012"/><ref name="BBC 2016"/> The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-[[marinated]] meat and a spicy [[Indian cuisine|Indian]] style of cooking; it was likely developed in the Mughal court kitchens.<ref name="Collingham 2006"/> It is also possible that biryani was brought to South India before the Mughal era, or that pilau was brought to India and biryani was developed from it before being adopted by the Mughals.<!--lead summarises cited text in article body-->
-==Etymology==
+Biryani is one of the most popular dishes in South<!--inc. India, Pakistan, Bangladesh, please leave this alone--> Asia and among the [[South Asian diaspora]]. The dish was often associated with [[Islam in South Asia|the region's Muslim population]] but is now a mainstream culinary staple embraced by every demographic.<!--<ref name="scroll7Feb20202"/>--> Similar dishes are prepared in many other countries, often with local variations, and often brought there by South Asian diaspora populations. Biryani is the most-ordered dish on Indian online food ordering and delivery services, is used in weddings and celebrations throughout the region, and has been described as the most popular dish in India.<!--lead summarises cited text in article body-->
-One theory states that it originated from ''birinj'' ({{lang-fa|{{Wikt-lang|fa|برنج}}}}), the Persian word for rice.<ref name="Pratibha2009"/><ref>{{cite web |url=http://www.oxforddictionaries.com/us/definition/american_english/biryani |archive-url=https://web.archive.org/web/20131014020333/http://oxforddictionaries.com/us/definition/american_english/biryani |url-status=dead |archive-date=14 October 2013 |title=Definition of 'biryani' |website=Oxford Dictionary |access-date=15 July 2016}}</ref> Another theory states that it is derived from ''biryan'' or ''beriyan'' ({{lang-fa|{{Wikt-lang|fa|بریان}}}}), which means "to fry" or "to roast".<ref>{{cite book |url=https://books.google.com/books?id=2iX3RXJnHCUC |title=The Persian Contributions to the English Language: An Historical Dictionary |last1=Cannon |first1=Garland Hampton |last2=Kaye |first2=Alan S. |publisher=Otto Harrassowitz Verlag |year=2001 |isbn=978-3-44704-503-2 |page=71}}</ref><ref name="BS2011">{{cite news |url=http://www.business-standard.com/article/beyond-business/when-rice-met-meat-111051400071_1.html |title=When rice met meat |first=Anoothi |last=Vishal |date=14 May 2011 |newspaper=[[Business Standard]] |access-date=6 August 2018}}</ref> It may alternatively be related to the Persian word ''bereshtan'' ({{lang-fa|{{Wikt-lang|fa|برشتن}}}}) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices. Persian was used as an [[official language]] in different parts of medieval India by various Islamic dynasties.<ref>{{cite book |url=https://books.google.com/books?id=nl5uAAAAMAAJ |title=A thousand laurels—Dr. Sadiq Naqvi: studies on medieval India with special reference to Deccan |last1=Naqvī |first1=Ṣādiq |last2=Rao |first2=V. Kishan |last3=Satyanarayana |first3=A. |publisher=Felicitation Committee, Dept. of History & Dept. of Ancient Indian History, Culture & Archaeology, Osmania University |year=2005 |volume=1 |page=97}}</ref><ref>{{cite book |url=https://books.google.com/books?id=PvlthkbFU1UC&pg=PA734 |title=History of Humanity: From the seventh to the sixteenth century |last=de Laet |first=Siegfried J. |publisher=UNESCO |year=1994 |isbn=978-9-23102-813-7 |page=734}}</ref>
-==Origin==
+== Etymology ==
-The exact origin of the dish is uncertain. In [[North India]], different varieties of ''biryani'' developed in the Muslim centres of [[Delhi]] ([[Mughlai cuisine]]), [[Rampur State|Rampur]], [[Lucknow]] ([[Awadhi cuisine]]) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of ''biryani'' emerged from [[Hyderabad Deccan]] (where some believe the dish originated<ref>{{Cite book|url=https://books.google.com/books?id=hSAUCAAAQBAJ&q=santhosh&pg=PA141|title = The World in a Skillet: A Food Lover's Tour of the New American South|isbn = 9780807869963|last1 = Knipple|first1 = Paul|last2 = Knipple|first2 = Angela|date = March 2012}}</ref>) as well as [[Tamil Nadu]] ([[Ambur]], [[Thanjavur]], [[Chettinad]], [[Salem, Tamil Nadu|Salem]], [[Dindigal]]), [[Kerala]] ([[Malabar region|Malabar]]), [[Telangana]], and [[Karnataka]] ([[Bhatkal]]) where Muslim communities were present.<ref name="Pratibha2009">{{cite book |first=Pratibha |last=Karan |title=Biryani |url=https://books.google.com/books?id=cZe-r38DYjcC |year=2009 |publisher=Random House India |isbn=978-81-8400-254-6 |pages=1–12, 45}}</ref><ref>{{Cite web |url=http://food.ndtv.com/lists/10-best-biryani-recipes-696324 |title=10 Best Biryani Recipes |first=Sparshita |last=Saxena |website=NDTV Food |access-date=24 June 2016}}</ref>
-According to [[historian]] Lizzie Collingham, the modern ''biryani'' developed in the royal kitchens of the [[Mughal Empire]] (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian ''[[pilaf]]''.<ref name="Lizzie2006">{{cite book |last=Collingham |first=Lizzie |title=Curry: A Tale of Cooks and Conquerors |url=https://archive.org/details/curry00lizz |url-access=registration |date=6 February 2006 |publisher=Oxford University Press |isbn=978-0-19-988381-3 |page=[https://archive.org/details/curry00lizz/page/27 27]}}</ref> Indian [[restaurateur]] Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.<ref name="Dhillon2013">{{cite book |last=Dhillon |first=Kris |title=The New Curry Secret |url=https://books.google.com/books?id=kj3BBAAAQBAJ&pg=PT234 |year=2013 |publisher=Little, Brown Book Group |isbn=978-0-7160-2352-4 |page=234}}</ref>
+The word biryani ({{langx|hi|{{Wikt-lang|hi|बिरयानी}}}}, {{langx|ur|{{Wikt-lang|ur|بریانی}}}}) is derived from ''biryan'' or ''beriyan'' ({{langx|fa|{{Wikt-lang|fa|بریان}}}}), which means "to fry" or "to roast", said by [[Merriam-Webster]] probably to be related to {{langx|sa|{{Wikt-lang|sa|भृज्जति}}}} ''bhṛjjati'' with the same meaning.<ref>{{cite book |url=https://books.google.com/books?id=2iX3RXJnHCUC |title=The Persian Contributions to the English Language: An Historical Dictionary |last1=Cannon |first1=Garland Hampton |last2=Kaye |first2=Alan S. |publisher=[[Otto Harrassowitz Verlag]] |year=2001 |isbn=978-3-44704-503-2 |page=71}}</ref><ref name="BS2011">{{cite news |url=http://www.business-standard.com/article/beyond-business/when-rice-met-meat-111051400071_1.html |title=When rice met meat |first=Anoothi |last=Vishal |date=14 May 2011 |newspaper=[[Business Standard]] |access-date=6 August 2018}}</ref><ref>{{cite web |url=http://www.oxforddictionaries.com/us/definition/american_english/biryani |archive-url=https://web.archive.org/web/20131014020333/http://oxforddictionaries.com/us/definition/american_english/biryani |url-status=dead |archive-date=14 October 2013 |title=Definition of 'biryani' |website=[[Oxford Dictionary of English|Oxford Dictionary]] |access-date=15 July 2016}}</ref><ref>{{cite web |title=Biriyani |url=https://www.merriam-webster.com/dictionary/biryani#h1 |website=[[Merriam-Webster]] |access-date=3 December 2025}}</ref> The usage is from the Persian phrase ''birinj biryan'' (with {{langx|fa|{{Wikt-lang|fa|برنج}}}} birinj, "rice"), meaning "fried rice".<ref name="BBC 2016">{{cite web |url=https://www.bbc.com/news/world-asia-india-36423412 | title=From Iran to India: The journey and evolution of biriyani |work=[[BBC News]] |date=15 July 2016 }}</ref><ref name="Pratibha2009">{{cite book |last=Karan |first=Pratibha |url=https://books.google.com/books?id=cZe-r38DYjcC |title=Biryani |publisher=[[Random House|Random House India]] |year=2009 |isbn=978-81-8400-254-6 |pages=1–12, 45}}</ref>
-Another theory claims that the dish was prepared in India before the first Mughal emperor [[Babur]] conquered India.<ref name="Vir_invention">{{cite web |url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |title=Biryani Nation |first=Vir |last=Sanghvi |author-link=Vir Sanghvi |access-date=24 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |archive-date=17 August 2014}}</ref> The 16th-century Mughal text ''[[Ain-i-Akbari]]'' makes no distinction between ''biryanis'' and ''pilaf'' (or ''pulao''): it states that the word "biryani" is of older usage in India.<ref name="TheHindu2012" /> A similar theory, that ''biryani'' came to India with [[Timurid dynasty|Timur]]'s invasion, appears to be incorrect because there is no record of ''biryani'' having existed in his native land during that period.<ref name="Vir_invention" />
+== Origin ==
-According to Pratibha Karan, who wrote the book ''Biryani'', ''biryani'' is of Mughal origin, derived from ''pilaf'' varieties brought to the Indian subcontinent by [[Arab people|Arab]] traders. She speculates that the ''pulao'' was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became ''biryani'' due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.<ref name="Pratibha2009" /><ref name="Vir_invention" />
+=== Historical sources ===
-According to Vishwanath Shenoy, the owner of a ''biryani'' restaurant chain in India, one branch of ''biryani'' comes from the Mughals, while another was brought by the Arab traders to [[Malabar Coast|Malabar]] in South India.<ref name="rediff_Priya2004">{{cite web |url=http://www.rediff.com/money/2004/apr/09spec.htm |title=Of biryani, history, and entrepreneurship |last=Ganapti |first=Priya |date=9 April 2004 |website=[[Rediff.com]] |access-date=27 August 2014}}</ref>
+[[File:Havij polo.jpg|thumb|A modern Persian [[Pilaf|pilau]], ''havij polo'' (Persian: هویج پلو, "carrot rice") with rice grains cooked to remain separate and in different colours. Pilau may be an ancestor of biryani.<ref name="Collingham 2006"/><ref name="TheHindu2012"/>]]
-There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.<ref>{{Cite web|url=https://www.hindustantimes.com/lifestyle/brunch/rude-food-by-vir-sanghvi-the-people-s-biryani-101627181800260-amp.html?__twitter_impression=true|title=Rude Food by vir Sanghvi: The people's biryani|date=25 July 2021}}</ref>
+[[Pilaf|Pilau]] (Persian: پلو 'plo', "rice") is a Persian rice dish, attested by the polymath and physician [[Avicenna]] in 10th century Persia.<ref name="Nabhan 2014">{{cite book |last=Nabhan |first=Gary Paul |title=Cumin, Camels, and Caravans: A Spice Odyssey |url=https://books.google.com/books?id=e-glDQAAQBAJ&pg=PA135 |page=135 |publisher=[[University of California Press]] |date=2014 |isbn=978-0520267206}}</ref>
-===Difference between biryani and pulao===
+The [[Mughal Empire|Mughal]] text ''[[Ain-i-Akbari]]'' (written 1589–1596<ref>{{cite web |title=Ain-I-Akbari.Vol.1 |url=https://famineanddearth.exeter.ac.uk/displayhtml.html?id=fp_00128_en_ainiakbari_vol01 |publisher=University of Exeter |access-date=7 January 2026}}</ref>), from the time of the emperor [[Akbar]], mentions both pilau and biryani, listing ingredients with required quantities for each:<ref name="Ain-i-Akbari">{{cite book |last1='Allami |first1=Abul Fazl |last2=Blochmann |first2=Heinrich (trans.) |author2-link=Heinrich Blochmann |title=The Ain i Akbari |date=1873 |publisher=[[Asiatic Society of Bengal]] |location=Calcutta |pages=59–60 |url=https://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702050%26ct%3D0 |archive-date=14 July 2018 |access-date=7 January 2026 |archive-url=https://web.archive.org/web/20180714022016/https://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702050%26ct%3D0 |url-status=bot: unknown }}</ref>
-<gallery class="center" widths="180" heights="145">
-File:Mirchi ka salan and Dahi chutney.jpg|Two ''biryani'' accompaniments, ''[[mirchi ka salan]]'' and ''[[raita]]''
-</gallery>
-''[[Pilaf]]'' or ''pulao'', as it is known in the Indian subcontinent, is another mixed rice dish popular in the [[cuisines of the Indian subcontinent]], Central Asia, and [[Middle Eastern cuisine]]. Opinions differ on the differences between ''pulao'' and ''biryani'', and whether actually there is a difference between the two.<ref name="KrishTulasi2012">{{cite book |last=Shaffer |first=Holly |chapter=6: Dum Pukht |editor1-last=Ray |editor1-first=Krishnendu |editor2-last=Srinivas |editor2-first=Tulasi |title=Curried Cultures: Globalization, Food, and South Asia |chapter-url=https://books.google.com/books?id=p1kZBqJBjOgC&pg=PA124 |year=2012 |publisher=University of California Press |isbn=978-0-520-27011-4 |pages=124–}}</ref>
-According to Delhi-based historian Sohail Hashmi, ''pulao'' tends to be plainer than ''biryani,'' and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. ''Biryani'' contains more gravy (or [[yahni|''yakhni'']]), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. ''Biryani'' is also cooked with additional dressings and often would have a light layer of [[Scorched rice|socarrat]] at the bottom.<ref name="ndtvravish"/>
+{{blockquote|Secondly, [dishes] in which meat and rice, &c., are used ... 2. ''Duzdbiryán''. 10 [[seer (unit)|s[eer]]] rice, 3½ s. [[ghee|g'hí]]; 10 s. meat; ½ s. salt: this gives five dishes. 3. ''Qimah Paláo''. Rice and meat as in the preceding; 4 s. g'hí; 1 s. peeled gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger, and pepper; cuminseed, cardamums and cloves, 1 d[han]. of each: this gives five dishes.{{efn|name="Units"|A [[Seer (unit)|seer]] was a measure of weight, varying by region, but around 1 kg; a [[Indian units of measurement|māshā]] was around 2 grams; and a dhan was around 50 milligrams (the weight of one wheat berry).}}<ref name="Ain-i-Akbari"/>}}
-Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a ''biryani'' consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the ''pulao'' is not layered.<ref name="Vir_invention" />
+The ''Ain-i-Akbari'' further names a dish of spiced mutton as a biryani, this time without mentioning rice:
-[[Colleen Taylor Sen]] lists the following distinctions between ''biryani'' and ''pulao'':<ref>{{cite book |url=https://books.google.com/books?id=VN_vCgAAQBAJ&pg=PA194 |title=Feasts and Fasts: A History of Food in India |last=Taylor Sen |first=Colleen |publisher=Reaktion Books |year=2014 |isbn=9781780233918 |pages=194–195}}</ref>
+{{blockquote|Thirdly, meats with spices... ''Biryán''. For a whole ''[[Badakhshan|Dashmandi]]'' sheep, take 2 [[seer (unit)|s[eer]]] salt; 1 s[eer] [[ghee|g'hí]]; 2 [[Indian units of measurement|m[āshā]]] saffron, cloves, pepper, cuminseed: it is made in various ways."{{efn|name="Units"}}<ref name="Ain-i-Akbari"/>}}
-* ''Biryani'' is the primary dish in a meal, while the ''pulao'' is usually a secondary accompaniment to a larger meal.
-* In ''biryani'', meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. ''Pulao'' is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers, such as Holly Shaffer (based on her observations in [[Lucknow]]), R. K. Saxena, and Sangeeta Bhatnagar have reported ''pulao'' recipes in which the rice and meat are cooked together and then simmered for [[dum pukht|dum cooking]] until the liquid is absorbed.<ref name="KrishTulasi2012" /><ref name="BhatnagarSaxena1997">{{cite book |first1=Sangeeta |last1=Bhatnagar |first2=R. K. |last2=Saxena |title=Dastarkhwan-e-Awadh |url=https://books.google.com/books?id=XBNHAAAAYAAJ |date=1 January 1997 |publisher=HarperCollins Publishers, India |isbn=978-81-7223-230-6}}</ref>
-* ''Biryanis'' have more complex and stronger spices compared to ''pulao''.<div style="line-height: 0.22em;">{{nbsp}}</div> The [[British Raj|British-era]] author [[Abdul Halim Sharar]] mentions the following as their primary difference: ''biryani'' has a stronger taste of curried rice due to a greater amount of spices.<ref name="KrishTulasi2012" /><ref name="Abdul1913">{{cite book |first=ʻAbdulḥalīm |last=Sharar |author-link=Abdul Halim Sharar |title=Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna) |translator=E.S. Harcourt |translator2=Fakhir Hussain |url=https://books.google.com/books?id=98IPSgAACAAJ |year=1989 |publisher=Oxford University Press |isbn=978-0-19-562364-2 |orig-year=1913}}<!-- Originally serialized in the journal ''Dil Gudaz'' in the years after 1913 --></ref>
-==Ingredients==
+{| class="wikitable" style="margin: 1em auto;"
-Ingredients for ''biryani'' vary according to the region and the type of meat and vegetables used. Meat (of either chicken, goat, beef, lamb,<ref name="Makhijani 2017-06-22T10:00:00-04:00">{{Cite magazine |url=https://www.saveur.com/south-asian-indian-biryani-guide|title=A Beginner's Guide to Biryani, the Ultimate Rice Dish|last=Makhijani 2017-06-22T10:00:00-04:00|first=Pooja|magazine=Saveur|language=en|access-date=19 December 2018}}</ref> prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing ''biryani''. Corn may be used depending on the season and availability. Navratan ''biryani'' tends to use sweeter, richer ingredients such as [[cashew]]s, ''[[kismis]]'' and fruits, such as [[apple]]s and [[pineapple]]s.<ref name="ndtvravish" />
+|+ [[Mughal Empire|Mughal]] biryani timeline
+|-
+! scope="col" |Period/Emperor
+! scope="col" |Dates
+! scope="col" |Event
+|- style="background-color:lightcoral;"
+| ([[Timur]]) || (1370–1405) || (No record of it in Central Asia at that time)<ref name="Vir_invention"/>
+|-
+| [[Akbar]] || 1556–1605 || Mention of recipes in ''[[Ain-i-Akbari]]'' (1589–1596)<ref name="Ain-i-Akbari"/>
+|-
+| [[Shah Jahan]] || 1628–1658 || Brief description by [[Sebastien Manrique]] in 1641<ref name="Collingham 2006 Manrique"/>
+|-
+| [[Aurangzeb]] || 1658–1707 || Mention in letters to his son, [[Bahadur Shah I]]<ref name="Antani 2022"/>
+|-
+| [[Bahadur Shah Zafar]] || 1837–1857 || Recipe<ref name="Sanghvi 2021 Safvi"/>
+|-
+| colspan=3 style="text-align: center;" |<small>Key: () and red background: Unrecorded</small>
+|}
-The spices and [[condiment]]s used in biryani may include [[fennel seeds]], ''[[ghee]]'' (clarified butter), [[nutmeg]], [[Mace (spice)|mace]],<ref name="WWeek">{{Cite news |url=http://www.wweek.com/portland/article-17853-the-melting-pot.html |first=Ruth |last=Brown |date=17 August 2011 |title=The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses |newspaper=[[Willamette Week]] |volume=37 |number=41}}</ref> [[Black pepper|pepper]], [[clove]]s,<ref name="WWeek" /> [[cardamom]], [[cinnamon]], [[Bay leaf|bay leaves]], [[coriander]], [[Mentha|mint]], [[ginger]], [[onion]]s, [[tomato]]es, [[green chilies]],<ref>{{Cite magazine |url=https://www.saveur.com/south-asian-indian-biryani-guide|title=A Beginner's Guide to Biryani, the Ultimate Rice Dish|last=Makhijani 2017-06-22T10:00:00-04:00|first=Pooja|magazine=Saveur|language=en|access-date=2018-12-19}}</ref> and [[garlic]]. The premium varieties include [[saffron]].<ref name="WWeek" />
+The Portuguese priest [[Sebastien Manrique]] described rice dishes on sale in the tent-city of the next Mughal emperor [[Shah Jahan]] as he travelled to [[Lahore]] in 1641. Manrique distinguished "Persian" pilau from "Mogol" biryani:
-The main ingredient that usually accompanies the spices is chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with ''[[dahi chutney]]'' or ''[[raita]]'', ''[[korma]]'', [[curry]], a sour dish of [[aubergine]] (''[[brinjal]]''), [[boiled egg]], and [[salad]].<div style="line-height: 0.22em;">{{nbsp}}</div>
+{{blockquote|Among these dishes the principal and most substantial were the rich and aromatic Mogol Bringes [biryanis<!--gloss by Collingham-->]{{efn|See 'Etymology' above on ''birinj''.}} and Persian pilaos of different hues".<ref name="Collingham 2006 Manrique">{{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |url=https://archive.org/details/curry00lizz |title=Curry: A Tale of Cooks and Conquerors |date=6 February 2006 |publisher=[[Oxford University Press]] |isbn=978-0-19-988381-3 |pages=[https://archive.org/details/curry00lizz/page/38 14, 38] |url-access=registration}}</ref>}}
-== Preparation styles: pakki versus kacchi biryani ==
+The dish is mentioned, too, in letters of the emperor [[Aurangzeb]] to his son.<ref name="Antani 2022">{{cite journal |last1=Antani |first1=Vishu |last2=Mahapatra |first2=Santosh |title=Evolution of Indian cuisine: a socio-historical review |journal=Journal of Ethnic Foods |date=2022 |volume=9 |issue=15 |url=https://link.springer.com/content/pdf/10.1186/s42779-022-00129-4.pdf}}</ref> For example:
-''Biryani'' can be cooked using one of two styles/techniques, ''pakki'' ("cooked") and ''kacchi'' ("raw").<ref>{{cite web|url=https://www.getbengal.com/details/the-origin-of-biryani-how-a-mughal-delicacy-invaded-bengal|title=The origin of Biryani – how a Mughal delicacy invaded Bengal|first=Shuvra|last=Dey|date=16 November 2022|website=GetBengal|access-date=18 November 2022}}</ref>
-* In a ''pakki biryani'', the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours).<div style="line-height: 0.22em;">{{nbsp}}</div>The contents are then [[Baking|baked]] to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
-* In a ''kacchi biryani'', layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape (proper [[dum pukht]]).<div style="line-height: 0.22em;">{{nbsp}}</div>A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture.  Potatoes often comprise the bottom layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve. ''Kacchi biryani'' is technically much more demanding and time-consuming than ''pakki biryani'', for the following reasons:
-* The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many ''kacchi'' recipes use parboiled (semi-cooked) rice rather than raw rice.
-* If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
-* One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor the cooking progress—it takes the understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making ''kacchi biryani'' requires a seasoned hand.
-==Varieties==
+{{blockquote|Exalted son, I remember the savour of your '[[khichri|khichidi]]' and 'biryani' during the winter. Truly the 'kabuli' cooked by Islam Khan does not surpass them (in point of relish and savour). I wanted to have from you (in my service) Saliman, who cooks 'biryani'; but you did not allow him to serve as my cook. If you happen to find a pupil of his, skilful in the art of cookery, you will send him to me.<ref>{{cite book |last1=Narayanan |first1=Divya |title=Cultures of Food and Gastronomy in Mughal and post-Mughal India |date=2015 |publisher=[[University of Heidelberg]] (PhD thesis) |pages=70-71 |doi=10.11588/heidok.00019906}}</ref><ref>{{cite book |last1=Bilimoria |first1=Jamshid (trans.) |title=Rukaʿat-i Alamgiri or Letters of Aurangzeb |date=1908 |publisher=Luzac & Co. |location=Bombay |page=12 |url=https://archive.org/details/rukaatialamgirio00aurarich}}</ref>}}
-===In the Indian subcontinent===
-[[File:Vegetable Biriyani.jpeg|thumb|right|[[Hyderabad, India|Hyderabadi]] vegetable ''biryani'' served in [[Tampa]], U.S.]]
-[[File:Biryani of Lahore.jpg|thumb|''Biryani'' of Lahore]]
-There are many types of ''biryani'', whose names are often based on their region of origin. For example, Sindhi ''biryani'' developed in the [[Sindh]] region of what is now Pakistan, and Hyderabadi ''biryani'' developed in the city of Hyderabad in South India.
-Some have taken the name of the shop that sells it, for example: ''[[Haji Biriyani]]'', ''Haji Nanna Biriyani'' in [[Old Dhaka]],<ref>{{cite web |url=http://www.espncricinfo.com/page2/content/story/489063.html |title=The king of rice dishes |first=Mohammad |last=Isam |website=ESPN Cricinfo |access-date=6 August 2018}}</ref> ''Fakhruddin Biriyani'' in [[Dhaka]],<ref>{{cite web |url=https://www.nibizsoft.com/dhakas-biryani-a-taste-of-aristocracy/ |title=Dhaka's Biryani - A Taste of Aristocracy |date=23 May 2015 |website=NIBiz Soft |access-date=6 August 2018}}</ref><ref>{{cite news |url=https://bdnews24.com/lifestyle/2016/03/28/dhakas-biryani-can-be-unesco-world-heritage-says-food-critic-matt-preston |title=Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston |first=Hassan |last=Bipul |date=28 March 2016 |website=[[Bdnews24.com]] |access-date=6 August 2018}}</ref> Students ''biryani'' in [[Karachi]], Lucky ''biryani'' in Bandra, Mumbai and Baghdadi ''biryani'' in [[Colaba]], Mumbai.<ref name="ndtvravish" /> ''Biryanis'' are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.<ref>{{cite news |url=http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |title=Where does biryani come from? |website=Hindustan Times |access-date=20 October 2016 |url-status=dead |archive-url=https://web.archive.org/web/20160624141257/http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |archive-date=24 June 2016}}</ref>
+According to the historian Rana Safvi, the earliest actual recipe is from the later Mughal period, from [[Bahadur Shah Zafar]]'s time.<ref name="Sanghvi 2021 Safvi">{{cite news |date=25 July 2021 |title=Rude Food by vir Sanghvi: The people's biryani |url=https://www.hindustantimes.com/lifestyle/brunch/rude-food-by-vir-sanghvi-the-people-s-biryani-101627181800260-amp.html |work=Hindustan Times}}</ref>
-==== Ambur/Vaniyambadi biryani ====
+=== Analysis ===
-Ambur/Vaniyambadi ''biryani'' is a variety cooked in the neighboring towns of [[Ambur]] and [[Vaniyambadi]] in the [[Tirupattur district]] of the northeastern part of [[Tamil Nadu]], which has a high Muslim population. It was introduced by the [[Nawab of Arcot|Nawabs of Arcot]] who once ruled the area. It is typically made with [[Samba (rice)|''jeera samba'' rice]].<ref>{{Cite web |url=https://viralvidos.com/easy-chicken-biriyani-recipe/ |title=Easy chicken Biriyani Recipe |date=3 February 2017 |website=Viralvidos.com |access-date=6 August 2018}}</ref>
-The Ambur/Vaniyambadi ''biryani'' is accompanied by ''dhalcha'', a sour ''[[brinjal]]'' curry, and ''pachadi'' or ''raitha'' (sliced onions mixed with plain curd, tomato, chilies, and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.<ref name="TheHindu2012">{{Cite news |url=http://www.thehindu.com/life-and-style/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |title=Food Safari: In search of Ambur biryani |last1=Padmanabhan |first1=Mukund |last2=Jeyan |first2=Subash |last3=Wilson |first3=Subajayanthi |date=26 May 2012 |newspaper=[[The Hindu]] |access-date=6 August 2018 |url-status=dead |archive-url=https://web.archive.org/web/20121018041053/http://www.thehindu.com/life-and-style/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |archive-date=18 October 2012}}</ref> Ambur-style ''biriyani'' is popular as street food all across [[South India]].
+[[File:Origin of Biryani.svg|thumb|center|upright=2.5|Diagram of [[Lizzie Collingham]]'s analysis of the origin of biryani, proposing that in the [[Mughal Empire|time of the Mughals]], specifically the emperor [[Akbar]], Persian [[Pilaf|pilau]] was adapted to include [[Persian cuisine|Persian-style]] yoghurt-marinated meat and spicy [[Indian cuisine|Indian styles of cooking]] rice.<ref name="Collingham 2006"/>]]
-==== Beef biryani ====
+The historian of food [[Lizzie Collingham]] writes that the modern biryani developed in India (Hindustan) in the royal kitchens of the [[Mughal Empire]]<!-- (1526–1857)-->, specifically during the rule of the emperor [[Akbar]] (1556–1605), and is a mix of the native spicy rice dishes of South Asia, Persian yoghurt-[[marinated]] meat, and the Persian [[pilaf|pilau]] style of garnished rice.<ref name="Collingham 2006">{{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |url=https://archive.org/details/curry00lizz |title=Curry: A Tale of Cooks and Conquerors |date=6 February 2006 |publisher=[[Oxford University Press]] |isbn=978-0-19-988381-3 |pages=[https://archive.org/details/curry00lizz/page/27 25–29] |url-access=registration}}</ref>  Collingham writes that "in the kitchens [of the Mughal court]... the [[Persian cuisine|delicately flavoured Persian]] pilau met the pungent and spicy rice dishes of Hindustan to create the classic [[Mughlai cuisine|Mughlai dish]], biryani".<ref name="Collingham 2006"/>
-[[File:Food-Beef-Biryani-2.jpg|thumb|Beef ''biryani'' |right]]
-Beef ''biryani'', as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani ''biryani'', in which buffalo or cow meat is used.<ref>{{cite web |url=http://food.ndtv.com/opinions/the-other-hyderabadi-biryani-with-a-300-year-old-past-730300 |title=The Other Hyderabadi Biryani With a 300-Year-Old Past |first=Mohit |last=Balachandran |date=24 August 2015 |website=NDTV |access-date=6 August 2018}}</ref><ref>{{cite news |url=http://www.thehindu.com/opinion/op-ed/a-tale-of-two-biryanis/article7838496.ece |title=A tale of two biryanis |first=Serish |last=Nanisetti |date=4 November 2015 |newspaper=The Hindu |access-date=6 August 2018}}</ref> This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani ''biryani'' is made with small cubes of beef, regular spices, onions, and many tomatoes. It has a distinct tomato, ''jeera'' and ''dhania'' flavour.<ref>{{cite web |url=http://www.huffingtonpost.in/tushar-dhara-/as-the-furore-over-beef-r_b_8243228.html |title=Why Kalyani Beef Biryani Is a Favourite of Many Hyderabadis, Muslim, and Hindu |first=Tushar |last=Dhara |date=10 June 2015 |website=[[The Huffington Post]] |access-date=6 August 2018}}</ref> In Kerala, beef ''biryani'' is well known.<ref>{{cite news |url=http://indianexpress.com/article/explained/explained-how-beef-became-malayalis-object-of-desire/ |title=In fact: How beef became Malayalis' object of desire |first=Amrith |last=Lal |date=25 December 2015 |newspaper=The Indian Express|access-date=6 August 2018}}</ref> The Bhatkali ''biryani'' is a special variant where the main ingredient is onion. Its variations include beef, goat, chicken, ''titar'', egg, fish, crab, prawn, and vegetable ''biryani''.
-==== Bhatkali/Navayathi biryani ====
+The cookery writer Pratibha Karan states that biryani is of Indian origin, derived from pilau which Muslim traders and invaders brought with them. She speculates that pilau was an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish became biryani due to different methods of cooking.<ref name="Pratibha2009"/><ref name="Vir_invention"/>
-This is an integral part of the [[Nawayath|Navayath]] cuisine and a specialty of [[Bhatkal]], a coastal town in [[Karnataka]]. Its origins are traced to the Persian traders who left behind not only ''biryani'' but a variation of ''kababs'' and Indian breads. In Bhatkali ''biryani'', the meat is cooked in an onion and green chili-based ''masala'' and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange.
-Though similar to those in [[Thalassery]], this ''biryani'' differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal ''biryani''. No oil is used.<ref>{{cite news |last1=Kumar |first1=K. C. Vijaya |title=In search of Bhatkal Biryani |url=http://www.thehindu.com/features/magazine/mag-columns/in-search-of-bhatkal-biryani/article4512252.ece |date=16 March 2013 |newspaper=The Hindu |access-date=6 August 2018}}</ref>
+In the view of the historian of Islamic cuisine Salma Hussein<ref name="BBC 2016"/> and others, biryani came to South Asia from Persia before the Mughal era,<ref name="Vir_invention">{{cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |title=Biryani Nation |url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |newspaper=[[Hindustan Times]] |url-status=dead |archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |archive-date=17 August 2014 |access-date=24 August 2014}}</ref> most probably arriving in South India's [[Deccan Plateau|Deccan region]], brought by travelling soldier-statesmen and pilgrims.<ref name="BBC 2016"/> It has also been suggested that the dish was introduced from [[Persia]] by the Mughals.<ref name="Dhillon2013">{{cite book |last=Dhillon |first=Kris |url=https://books.google.com/books?id=kj3BBAAAQBAJ&pg=PT234 |title=The New Curry Secret |publisher=[[Little, Brown and Company]] |year=2013 |isbn=978-0-7160-2352-4 |page=234}}</ref> Another variant theory, that biryani came to India with [[Timurid dynasty|Timur]]'s invasion, appears to be incorrect because there is no record of biryani having existed in his native region of Central Asia during that period.<ref name="Vir_invention"/>
-==== Bohri biryani ====
+The historian of food [[K. T. Achaya]] states that pilau is "of older usage in India" than biryani, indicating that it could have been a precursor of biryani.<ref name="TheHindu2012">{{cite news |url=https://www.thehindu.com/features/metroplus/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |title=Food Safari: In search of Ambur biryani |last1=Padmanabhan |first1=Mukund |last2=Jeyan |first2=Subash |last3=Wilson |first3=Subajayanthi |date=26 May 2012 |newspaper=[[The Hindu]] |access-date=6 August 2018 |url-status=dead |archive-url=https://web.archive.org/web/20121018041053/http://www.thehindu.com/life-and-style/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |archive-date=18 October 2012}}</ref> Achaya notes that ancient and early medieval Indian texts described rice cooked with meat and spices, suggesting that composite rice dishes were part of the subcontinent's cuisine long before the Mughal period.<ref name="Achaya1994pX">{{cite book |last=Achaya |first=K. T. |title=Indian Food: A Historical Companion |publisher=Oxford University Press |location=Delhi |year=1994 |isbn=9780195634488 |page=X}}</ref>He further references early Tamil literature from the Sangam era ({{circa}} 300 BCE–300 CE), describing a dish known in these sources as ūn sōru—rice cooked with meat, ghee, and spices—which bears structural similarities to later layered rice preparations.<ref name="Achaya1994pY">{{cite book |last=Achaya |first=K. T. |title=Indian Food: A Historical Companion |publisher=[[Oxford University Press]] |location=Delhi |year=1994 |isbn=978-0195634488 |page=Y}}</ref>
-Bohri ''biryani'', prepared by the [[Musta'li|Bohris]] is flavoured with many tomatoes.<ref name="rediff_Priya2004"/> It is popular in [[Karachi]].
-==== Chettinad biryani ====
+[[File:Theories of Biryani's origins.svg|center|thumb|upright=3.5|Biryani evidently has some connection with Persia, but commentators disagree on what that might be. [[Pilaf|Pilau]] is certainly a Persian dish, attested by [[Avicenna]] in 10th century Persia;<ref name="Nabhan 2014"/> ''Birinj biryan'' is a Persian phrase meaning "fried rice".<ref name="Pratibha2009"/> The Mughals had biryani by the reign of [[Akbar]] in the 16th century, attested in the ''[[Ain-i-Akbari]]''.<ref name="Collingham 2006"/><br/>
-[[Chettinad cuisine|Chettinad]] ''biryani'' is famous in the Indian state of [[Tamil Nadu]]. It is made of [[Samba (rice)|''jeeraka samba'']] rice, and smells of spices and ''[[ghee]]''. It is best taken with ''nenju elumbu kuzhambu'', a spicy and tangy goat meat gravy. The ''podi kozhi'' is usually topped with fried onions and curry leaves.<ref>{{cite news |url=http://www.thehindu.com/features/metroplus/All-the-way-from-Karaikudi/article14397076.ece |title=All the way from Karaikudi |first=Parshathy J. |last=Nath |date=23 June 2016 |newspaper=The Hindu |access-date=19 January 2017}}</ref><ref>{{cite news |url=http://www.thehindu.com/features/metroplus/little-chettinad-in-east-delhi/article6272241.ece |title=Little Chettinad in East Delhi |first=Rahul |last=Verma |date=1 August 2014 |newspaper=The Hindu |access-date=19 January 2017}}</ref><ref>{{cite news |url=http://indianexpress.com/article/lifestyle/food-wine/delicious-destinations-from-dindigul-biryani-to-bikaneri-bhujia-foodie-2852537/ |title=Delicious destinations: From Dindigul biryani to Bikaneri bhujia |date=14 June 2016 |newspaper=The Indian Express|access-date=19 January 2017}}</ref><ref>{{cite news |url=http://www.thehindu.com/features/metroplus/Food/When-Hyderabad-came-to-Chennai/article14485058.ece |title=When Hyderabad came to Chennai |first=Akila |last=Kannadasan |date=12 July 2016 |newspaper=The Hindu |access-date=19 January 2017}}</ref>
+<br/>
+Evidence:
+: folk theory<ref name="Vir_invention"/>
+: Kris Dhillon<ref name="Dhillon2013"/>
+: Salma Hussein<ref name="BBC 2016"/>
+,5: Pratibha Karan<ref name="Pratibha2009"/>
+: [[Lizzie Collingham]]<ref name="Collingham 2006"/>]]
-[[File:Degh ki.jpg|thumb|alt=Degh Biryani|Degh Biryani especially served in Parbhani District and surroundings]]
+== Ingredients ==
-==== Degh Ki biryani/Akhni Biryani of Parbhani ====
+[[File:Mirchi ka salan and Dahi chutney.jpg|thumb|Biryani can be accompanied by side dishes such as ''[[mirchi ka salan]]'' and ''[[raita]]''.]]
-''Degh ki biryani'' is a typical ''biryani'' made from small cubes of beef or [[mutton]]. This ''biryani'' is famous in [[Parbhani]] and generally served at weddings.
-The meat is flavoured with [[ginger]], garlic, [[Chili pepper|red chili]], [[cumin]], ''[[garam masala]]'', fried onion and [[curd]]. This ''biryani'' is also known as ''kachay gosht ki biryani'' or ''dum biryani'', where the meat is marinated and cooked along with short grain and fine rice. It is left on a slow fire or ''[[Dum pukht|dum]]'' for a fragrant and aromatic flavour.
+Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef<ref name="Saveur 2017-06-22">{{Cite magazine |url=https://www.saveur.com/south-asian-indian-biryani-guide |title=A Beginner's Guide to Biryani, the Ultimate Rice Dish |last=Makhijani |first=Pooja |magazine=[[Saveur]] |date=22 June 2017 |access-date=19 December 2018}}</ref>) is the prime ingredient with rice. Seafood (fish, prawns) and vegetables are sometimes added. Navratan biryani tends to use sweeter, richer ingredients such as [[cashew]]s, [[Sultana (grape)|sultanas]] (''kishmish''), and fruits such as apple and [[pineapple]].<ref name="ndtvravish"/>
-==== Delhi biryani ====
+The spices and [[condiment]]s used in biryani may include [[fennel seeds]], [[ghee]] (clarified butter), [[nutmeg]], [[Mace (spice)|mace]],<ref name="WWeek">{{cite news |url=http://www.wweek.com/portland/article-17853-the-melting-pot.html |first=Ruth |last=Brown |date=16 August 2011 |title=The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses |newspaper=[[Willamette Week]] |volume=37 |number=41}}</ref> [[Black pepper|pepper]], [[clove]]s,<ref name="WWeek"/> [[cardamom]], [[cinnamon]], [[Bay leaf|bay leaves]], [[coriander]], [[Mentha|mint]], [[ginger]], onions, tomatoes, [[green chilies]],<ref name="Saveur 2017-06-22"/> [[star anise]], and garlic. The premium varieties include [[saffron]].<ref name="WWeek"/> Some commercial recipes for biryani include aromatic essences such as mitha [[attar]], [[kewra]] and [[rose water]]. Dried sour [[prune]]s (''alu bukhara'') may be added. In ''nasi briyani'' and other variants made in Southeast Asian countries such as [[Malaysia]], Singapore, and [[Indonesia]], local spices and aromatics such as [[Pandanus amaryllifolius|pandan]] leaf may be added.<ref>{{cite news |title=Nasi Biryani Recipe |url=https://cooking.nytimes.com/recipes/1022901-nasi-biryani |access-date=2 May 2024 |newspaper=[[The New York Times]] Cooking}}</ref>
-The Delhi version of ''biryani'' developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked ''biryani'' in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of ''biryani''. This is the reason why most shops that sold ''biryani'' in Delhi, tended to be near mosques such as [[Jama Masjid]] (for travellers) or traditional shopping districts (such as [[Chandni Chowk]]).
-Each part of Delhi has its own style of ''biryani'', often based on its original purpose, thus giving rise to Nizamuddin ''biryani'', Shahjahanabad ''biryani'', etc.  Nizamuddin ''biryani'' usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the [[Nizamuddin Dargah]] shrine and thereafter to be distributed to devotees.<ref name="ndtvravish" /> A non-''dum'' ''biryani'', using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi ''biryani''. Another version of Delhi ''biryani'' uses ''achaar'' (pickles) and is called achaari ''biryani''.<ref name="pratibha">{{cite book |last1=Karan |first1=Pratibha |year=2009 |title=Biryani |publisher=Random House (India) |isbn=978-8184000931 }}</ref>
+Biryani may be served with side dishes such as ''[[raita]]'' (yoghurt with cucumber, tomato, etc), fried or curried [[aubergine]] (''brinjal''), [[salad]], or a curried side such as ''ande ka salan'' (with boiled eggs)<ref name="ToI - Sides">{{cite web |title=Side Dishes to Enjoy with Biryani |url=https://recipes.timesofindia.com/web-stories/not-just-regular-raita-other-unique-side-dishes-served-with-biryani/photostory/108397874.cms |publisher=[[The Times of India]] |access-date=4 December 2025}}</ref> or ''[[mirchi ka salan]]'' (with chili peppers).<ref>{{cite web |last=Kapoor<!--famous chef--> |first=Sanjeev |author-link=Sanjeev Kapoor |title=Mirchi Ka Salan |url=https://www.sanjeevkapoor.com/Recipe/Mirchi-Ka-Salan-Khazana-of-Indian-Recipes.html |publisher=[[Sanjeev Kapoor]] |access-date=9 December 2025 |date=2 August 2016}}</ref>
-==== Dhakaiya biryani ====
+Dietary variations include adding [[Eggs as food|eggs]], [[potato]]es, and substituting meat with [[paneer]] or vegetables, especially in [[Hindu Vegetarianism|Hindu]] or non-religious [[vegetarian]] variants.<ref name="Bhandari 2020">{{cite news |last=Bhandari |first=Kabir Singh |date=21 April 2020 |title=The curious case of potato in Kolkata biryani and how the British fed us a lie |url=https://www.hindustantimes.com/more-lifestyle/the-curious-case-of-potato-in-kolkata-biriyani-and-how-the-british-fed-us-a-lie/story-k1smJjNz1QhxyyVZVdNyKN.html |access-date=19 August 2020 |newspaper=[[Hindustan Times]]}}</ref> Kolkata biryani, invented by [[Wajid Ali Shah]] in the 1850s, includes potato.<ref>{{cite web |last=Saha |first=Somdatta |url=https://food.ndtv.com/food-drinks/the-fascinating-story-of-aloo-in-kolkata-biryani-all-you-need-to-know-4268746 |title=The Fascinating Story Of Aloo In Kolkata Biryani: All You Need To Know! |website=NDTV Food |date=4 August 2023 |access-date=9 February 2026}}</ref>
-[[File:Bangladeshi Biryani.jpg|thumb|right|Dhakaiya ''biriyani'']]
-The city of [[Dhaka]] in Bangladesh is known for selling [[Goat meat|Chevon]] ''Biryani'', a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, [[mustard oil]], garlic, onion, [[black pepper]], [[saffron]], [[clove]], [[cardamom]], [[cinnamon]], salt, lemon, [[Curd (India)|''doi'']], peanuts, [[cream]], [[raisin]]s and a small amount of cheese (either from cows or [[Water buffalo|buffalo]]). [[Haji Biriyani|Haji ''biryani'']] is a favourite among Bangladeshis living abroad.<ref>{{cite news |last1=Sakhawat |first1=Adil |title=Haji Biriyani: The Scintillating Taste from Old Dhaka |url=http://www.daily-sun.com/old_version/details_yes_08-03-2013_Haji-Biriyani:-The-Scintillating-Taste-from-Old-Dhaka_431_4_14_1_8.html |access-date=30 April 2015 |newspaper=[[Daily Sun (Bangladesh)|Daily Sun]] |date=8 March 2013 |url-status=dead |archive-url=https://web.archive.org/web/20150518091201/http://www.daily-sun.com/old_version/details_yes_08-03-2013_Haji-Biriyani:-The-Scintillating-Taste-from-Old-Dhaka_431_4_14_1_8.html |archive-date=18 May 2015}}</ref> A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt".<ref>{{cite news |last1=Mydans |first1=Seth |title=For A Secret Stew Recipe, Time Is Running Out |url=https://www.nytimes.com/1987/07/08/garden/for-a-secret-stew-recipe-time-is-running-out.html |date=8 July 1987 |newspaper=The New York Times |access-date=30 April 2015}}</ref>
-Dhakaiya Kacchi ''Biryani'' is accompanied by ''[[borhani]]'', a salted mint drink made of yogurt, coriander, mint and salt.
+== Preparation styles ==
-==== Dindigul biryani ====
+=== ''Pakki'' and ''kacchi'' biryani ===
-The [[Dindigul]] town of [[Tamil Nadu]] is noted for its ''biryani'', which uses a little curd and lemon juice for a tangy taste.<ref>{{cite news |url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/article783371.ece |title=Biryani bistro |newspaper=The Hindu |date=11 March 2010 |access-date=28 December 2012}}</ref>
-==== Hyderabadi biryani ====
+[[File:Lucknowi Mutton Matka Dum Biriyani.jpg|thumb|[[Lucknow]]i style mutton ''kacchi biryani'' [[Dum pukht|cooked in a clay pot sealed with dough]]. The dough seal is broken after cooking.]]
-{{Main|Hyderabadi biryani}}
-[[File:Hyderabadi Chicken Biryani.jpg|thumb|right|Hyderabadi Chicken ''Biryani'']]
-Hyderabadi ''biryani'' is [[India]]’s most famous ''biryani''; some say ''biryani'' is synonymous with Hyderabad.<ref>{{cite web |url=http://www.india.com/food-2/10-cities-in-india-for-the-food-lovers-soul-212397/ |title=10 Cities in India for the Food Lover's Soul |date=5 December 2014 |website=India.com |access-date=26 July 2016}}</ref> The crown dish of Hyderabadi Cuisine, Hyderabadi ''biryani'' developed under the rule of [[Qamar-ud-din Khan, Asif Jah I|Asaf Jah I]], who was first appointed as the governor of [[Deccan Plateau|Deccan]] by the [[Mughal Empire|Mughal]] Emperor [[Aurangzeb]]. It is made with ''[[basmati]]'' rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi ''biryani'', such as ''kachay gosht ki biryani'' or ''dum biryani'', where goat meat is marinated and cooked along with the rice. It is left on a slow fire or ''[[Dum pukht|dum]]'' for a fragrant and aromatic flavour.<ref>{{cite news |url=https://blogs.wsj.com/indiarealtime/2013/04/14/indias-best-city-for-biryani-is-2/ |title=India's Best City For Biryani Is... |date=14 April 2013 |newspaper=[[The Wall Street Journal]] |access-date=16 May 2016}}</ref>
-==== Memoni/Kutchi biryani ====
+Biryani can be cooked using one of two techniques, ''pakki'' ("cooked") and ''kacchi'' ("raw").<ref name="Dey 2022">{{cite web |url=https://www.getbengal.com/details/the-origin-of-biryani-how-a-mughal-delicacy-invaded-bengal |title=The origin of Biryani – how a Mughal delicacy invaded Bengal |first=Shuvra |last=Dey |date=16 November 2022 |website=GetBengal |access-date=18 November 2022}}</ref> In a ''pakki biryani'', the ingredients are cooked separately (at least in part) and then arranged in layers. The different layers can be individually coloured and flavoured with a brightly-coloured spice such as turmeric or saffron.<ref name="Dey 2022"/> In a ''kacchi biryani'', layers are arranged in a pot which is then [[Dum pukht|sealed and cooked slowly]] (Dum cooking) for the food to steam in its own liquid.<ref name="Dey 2022"/>
-Memoni ''biryani'' is an extremely spicy variety developed by the [[Memon people|Memons]] of [[Gujarat]]-[[Sindh]] region in India and Pakistan.<ref name="rediff_Priya2004"/> It is made with mutton, ''dahi'', fried onions, and potatoes, and fewer tomatoes compared to Sindhi ''biryani''. Memoni ''biryani'' also uses less food colouring compared to other ''biryanis'', allowing the rich colours of the various meats and rice (and vegetables, if present) to blend without too much orange colouring.{{citation needed|date=January 2018}}
-==== Kalyani biryani ====
+=== Difference between biryani and pilau ===
-Kalyani ''biryani'' is a typical ''biryani'' from the former state of [[Hyderabad Deccan]].<ref>{{cite news |url=http://www.hindu.com/mag/2008/02/10/stories/2008021050080400.htm |archive-url=https://web.archive.org/web/20080216011627/http://www.hindu.com/mag/2008/02/10/stories/2008021050080400.htm |url-status=dead |archive-date=16 February 2008 |title=Stuff of memories |date=10 February 2008 |newspaper=[[The Hindu]] |access-date=6 August 2018}}</ref> Also known as the "poor man's"  Hyderabadi ''biryani'', Kalyani ''biryani'' is always made from small cubes of [[water buffalo|buffalo meat]].
-The meat is flavoured with [[ginger]], garlic, [[turmeric]], [[Chili pepper|red chili]], [[cumin]], [[coriander]] powder, and much onion and tomato. It is first cooked as a thick [[curry]] and then cooked along with rice. Then given [[dum pukht|''dum'']] (the Indian method of [[steaming]] in a covered pot).
+[[File:Indian Cuisine - Biryani on 2017 stamp of India.jpg|thumb|Biryani on a 2017 stamp of India]]
-Kalyani ''biryani'' is supposed to have originated in [[Bidar]] during the reign of the Kalyani [[Nawab]]s, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the [[Asaf Jahi Dynasty|Asaf Jahi]] family. Kalyani ''biryani'' was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their ''[[devdi]]'' or noble mansion.
+[[Pilaf|Pilau]] is a mixed rice dish popular in the [[cuisines of the Indian subcontinent]], Central Asia, and [[Middle Eastern cuisine]]. Opinions differ on the differences between the dishes, if any.<ref name="KrishTulasi2012">{{cite book |last=Shaffer |first=Holly |chapter=6: Dum Pukht |editor1-last=Ray |editor1-first=Krishnendu |editor2-last=Srinivas |editor2-first=Tulasi |title=Curried Cultures: Globalization, Food, and South Asia |chapter-url=https://books.google.com/books?id=p1kZBqJBjOgC&pg=PA124 |year=2012 |publisher=[[University of California Press]] |isbn=978-0-520-27011-4 |pages=124–125}}</ref><ref>{{cite web |url=https://www.myntorlando.com/what-is-the-difference-between-biryani-and-pulao/ |title=What is the Difference Between Biryani and Pulao |website=Mynt Orlando |date=23 June 2023 }}</ref>
-==== Kolkata biryani ====
+The [[British Raj|British-era]] author [[Abdul Halim Sharar]] mentions that biryani has a stronger curried taste due to a greater amount of spices.<ref name="KrishTulasi2012" /><ref name="Abdul1913">{{cite book |first=ʻAbdulḥalīm |last=Sharar |author-link=Abdul Halim Sharar |title=Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna) |translator=E.S. Harcourt |translator2=Fakhir Hussain |url=https://books.google.com/books?id=98IPSgAACAAJ |year=1989 |publisher=[[Oxford University Press]] |isbn=978-0-19-562364-2 |orig-year=1913}}<!-- Originally serialized in the journal ''Dil Gudaz'' in the years after 1913 --></ref> According to Delhi-based historian [[Sohail Hashmi]], pilau tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. Biryani contains more gravy, and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is cooked with additional dressings and often has a light layer of [[scorched rice]] at the bottom.<ref name="ndtvravish">{{cite AV media |people=Ravish Kumar interviews historian Sohali Hashmi |date=9 September 2016 |title=प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? |trans-title=Prime Time: What will separate from Biryani? |medium=Television production |language=hi |url=https://khabar.ndtv.com/video/show/prime-time/prime-time-what-will-be-separate-from-biryani-430689?yt |access-date=19 October 2016 |location=Old Delhi |publisher=[[NDTV]]}}</ref>
-[[File:Kolkata Biryani.jpg|thumb|right|Kolkata ''biryani'']]
-Calcutta or [[Kolkata]] ''biryani'' evolved from the [[Lucknow]] style, when Awadh's last [[Nawab]] [[Wajid Ali Shah]] was exiled in 1856 to the Kolkata suburb of [[Metiabruz]].<ref name="rediff_Priya2004"/> Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat and egg ('dim' in Bengali). It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potatoes. But serious historians have rejected this as a myth. When Wajid Ali Shah arrived in Kolkata, the potato was an exotic vegetable in India and the former Nawab of Awadh, being a connoisseur of great food encouraged their chefs to try new ingredients in the dish. The Kolkata ''biryani'' is much lighter on spices but high on flavours.
-==== Rawther biryani ====
+The cookery author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the pilau is not layered. Further, in modern usage, biryani is the primary dish in a meal, while pilau is usually a secondary accompaniment to a larger meal; and biryanis have more complex and stronger spices than pilaus.<ref name="Vir_invention"/>
-This type of ''biryani'' is popular in the [[Palakkad district|Palakkad]] and [[Coimbatore]] regions. This was most commonly prepared by [[Rawther]] families in Kerala and Tamil Nadu. This type of ''biryani'' is cooked in a different style. Goat meat is most commonly used and it is entirely different from [[malabar biryani|Malabar ''biryani'']].{{citation needed|date=January 2018}}
-==== Sindhi biryani ====
+The translator and cookery author [[Colleen Taylor Sen]] notes that the difference has been extensively debated, that the dishes are both of long-grained rice with meat or vegetables, and are sometimes "almost impossible to tell apart". However, pilau is usually a side dish, biryani a "centre piece" with its own sides; and pilau is a one-pot dish, while biryani's rice and meat can be cooked separately.<ref name="Sen 2015">{{cite book |url=https://books.google.com/books?id=VN_vCgAAQBAJ&pg=PA194 |title=Feasts and Fasts: A History of Food in India |last=Taylor Sen |first=Colleen |publisher=[[Reaktion Books]] |year=2014 |isbn=978-1780233918 |pages=194–195}}</ref>
-[[File:Sindhi Biryani.JPG|thumb|right|[[Sindhi biryani|Sindhi ''biryani'']]]]
-The exotic and aromatic [[Sindhi cuisine|Sindhi]] ''biryani'' is known in Pakistan for its spicy taste, fragrant rice, and delicate meat. [[Sindhi biryani|Sindhi ''biryani'']] is a beloved staple in food menus of [[Pakistani cuisine|Pakistani]] and Sindhi cuisine. Sindhi ''biryani'' is prepared with meat and a mixture of [[basmati]] rice, vegetables, and various spices.
-==== Sri Lankan biryani ====
+== Varieties ==
-[[File:Chicken Biryani.jpg|thumbnail|Sri Lankan chicken ''biryani'']]
-''Biryani'' was brought into [[Sri Lanka]] by the South Indian [[Muslims]] who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s.{{citation needed|date=February 2018}} In Sri Lanka, it is ''Buryani'', a colloquial word which generated from Buhari ''Biryani''. In many cases, Sri Lankan ''biryani'' is much spicier than most Indian varieties. Side dishes may include ''acchar,'' Malay pickle, cashew curry and mint ''sambol''.{{citation needed|date=January 2018}}
-==== Thalassery biryani ====
+{{main|Varieties of biryani}}
-{{Main|Thalassery cuisine}}
-[[File:Biriyani.jpg|thumbnail|[[Thalassery biryani|Thalassery ''biryani'']]]]
-Thalassery ''biryani'' is the variation of ''biryani'' found in the Indian state of [[Kerala]]. It is one of the many dishes of the [[Mappila|Malabar Muslim community]], and very popular.<ref>{{cite book |url=https://books.google.com/books?id=cZe-r38DYjcC |title=Biryani |last=Karan |first=Pratibha |year=2012 |publisher=Random House India |isbn=978-8-18400-254-6}}</ref>
-The ingredients are chicken, spices and the specialty is the choice of rice called ''khyma''. [[Wayanad Gandhakasala rice|''Khyma'' rice]] is generally mixed with ''[[ghee]]''. Although a large number of spices such as mace, [[cashew nuts]], sultana [[raisin]]s, fennel-[[cumin seeds]], tomato, onion, ginger, garlic, [[shallot]], cloves and cinnamon are used,<ref>{{cite book |last=Abdulla |first=Ummi |title=Malabar Muslim Cookery |publisher=Orient Blackswan |year=1993 |isbn=978-8125013495 |page=2}}</ref> there is only a small amount of chili (or chili powder) used in its preparation.
+=== In the Indian subcontinent ===
-A ''pakki'' ''biryani'', the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as ''khyma'' or ''jeerakasala''. The ''[[Dum pukht|dum]]'' method of preparation (sealing the lid with dough [''[[Maida (flour)|maida]]''] or cloth and placing red-hot charcoal above the lid) is applied here to avoid [[scorched rice]].
+[[File:Hyderabadi egg biryani.jpg|thumb|[[Hyderabad, India|Hyderabadi]] egg biryani served with mirchi ka salan, raita and salad]]
-===Outside the Indian subcontinent===
+There are many types of biryani in the Indian subcontinent. Biryani is the single most-ordered dish in Indian online food ordering and delivery services, and has been described as the most popular dish in India.<ref name="scroll7Feb2020">{{cite news |last=Daniyal |first=Shoaib |title=Biryani is India's most popular dish – so why does the BJP hate it so much? |url=https://scroll.in/article/952475/biryani-is-indias-most-popular-dish-so-why-does-the-bjp-hate-it-so-much |access-date=2021-12-17 |work=[[Scroll.in]] |date=7 February 2020}}</ref><ref name="Tandon 2020">{{cite news |last=Tandon |first=Suneera |title=Jubilant FoodWorks forays into biryani business with 'Ekdum' |url=https://www.livemint.com/companies/news/jubilant-foodworks-forays-into-biryani-brand-ekdum-11608126898411.html |newspaper=[[Mint (newspaper)|Mint]] |access-date=15 November 2021 |date=16 December 2020}}</ref> The names of variants are often based on their region or city of origin. Some have taken the name of the shop that sells it, as in Fakhruddin Biriyani in [[Dhaka]],<ref>{{cite web |url=https://www.nibizsoft.com/dhakas-biryani-a-taste-of-aristocracy/ |title=Dhaka's Biryani - A Taste of Aristocracy |date=23 May 2015 |website=NIBiz Soft |access-date=6 August 2018}}</ref><ref>{{cite news |url=https://bdnews24.com/amp/story/lifestyle%2Fdhakas-biryani-can-be-unesco-world-heritage-says-food-critic-matt-preston |title=Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston |first=Hassan |last=Bipul |date=28 March 2016 |website=[[Bdnews24.com]] |access-date=December 17, 2025}}</ref> Students biryani in [[Karachi]], Lucky biryani in Bandra, Mumbai and Baghdadi biryani in [[Colaba]], Mumbai.<ref name="ndtvravish" /> ''Biryanis'' are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.<ref>{{cite news |url=http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |title=Where does biryani come from? |website=[[Hindustan Times]] |access-date=20 October 2016 |url-status=dead |archive-url=https://web.archive.org/web/20160624141257/http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |archive-date=24 June 2016}}</ref><ref name="scroll7Feb2020"/>
-====Burma====
+In 2009, the Deccani Biryani Makers Association submitted 'Hyderabadi Biryani' for a [[geographical indication]], but the attempt failed as they were unable to provide documentary evidence of its historical origin.<ref>{{cite web |title=Famous Delicacy ‘Hyderabadi Biryani’ Fails To Prove Its Origins |url=https://www.ndtvprofit.com/pursuits/famous-delicacy-hyderabadi-biryani-fails-to-prove-its-origins |publisher=NDTV |access-date=7 January 2026 |date=9 March 2017}}</ref>
-[[File:Kyet Shar Soon biryani.jpg|upright|thumb|A dish of Burmese ''biryani'' (locally known as ''danpauk''), as served at Kyet Shar]]
+<!--Please do not try to add individual biryani varieties here; there is a separate list article for those, and make sure you cite any addition there to a reliable source. Thank you.-->
-In Myanmar (Burma), ''biryani'' is known in [[Burmese language|Burmese]] as ''danpauk'' or ''danbauk'' ({{Linktext|ဒံပေါက်}}), derived from the Persian term ''[[dum pukht]]'', which refers to a slow oven cooking technique. ''Danbauk'' is a mainstay at festive events such as [[Thingyan]], weddings and donation feasts.<ref name=":0">{{Cite web|url=https://www.mmtimes.com/business/13642-biryani-trade-takes-on-a-new-flavour.html|title=Biryani trade takes on a new flavour|date=2015-03-20|website=The Myanmar Times|access-date=2020-04-25}}</ref><ref>{{Cite web|url=https://www.mmtimes.com/news/mouth-watering-thingyan-food-and-delicacies.html|title=Mouth-watering Thingyan food and delicacies|date=2018-04-06|website=The Myanmar Times|access-date=2020-04-25}}</ref> Given ''danbauk''<nowiki/>'s South Asian origins, ''danbauk'' restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.<ref name=":0" />
+=== Outside the Indian subcontinent ===
-Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.<ref>{{Cite web|url=https://www.foodmagazinemyanmar.com/contributors/%E1%80%92%E1%80%B6%E1%80%95%E1%80%B1%E1%80%AB%E1%80%80%E1%80%BA-biryani/|title=ဒံပေါက် (Biryani)|date=2019-09-12|website=Food Magazine Myanmar|language=my|access-date=2020-04-25}}</ref> In ''danbauk'', chicken specially seasoned with a ''danbauk'' [[Spice mix|masala]] spice mix,<ref>{{Cite web|url=https://www.foodmagazinemyanmar.com/contributors/%E1%81%BE%E1%80%80%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AC%E1%80%B8%E1%80%92%E1%80%B6%E1%80%B1%E1%80%95%E1%80%AB%E1%80%80%E1%80%B9/|title=ကြက်သားဒံပေါက်|website=Food Magazine Myanmar|access-date=2020-04-25}}</ref> is cooked with the rice.<ref>{{cite news |url=http://www.sfgate.com/recipes/article/The-Burmese-Way-A-visit-to-the-land-of-pagodas-3238193.php#photo-2382531 |newspaper=[[The San Francisco Chronicle]] |title=The Burmese Way / A visit to the land of pagodas and enchanting cuisine |quote=Burmese chicken biryani differs from its Indian counterpart: the chicken is cooked with the rice. |first=Mai |last=Pham |date=11 October 2000}}</ref> ''Danbauk'' is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup.<ref name="mmtimes.com">{{Cite web|url=https://www.mmtimes.com/news/top-10-biryani-restaurants-yangon.html|title=Top 10: Biryani Restaurants in Yangon|date=2020-01-03|website=The Myanmar Times|access-date=2020-04-25}}</ref> In recent decades, ''danbauk'' restaurants have innovated variations, including "ambrosia" ''biryani'' ({{Linktext|နတ်သုဓာထမင်း}}), which features dried fruits and buttered rice.<ref name="mmtimes.com"/>
+[[File:Kyet Shar Soon biryani.jpg|thumb|Burmese biryani (''danpauk'')]]
-====Western Asia====
+Varieties of biryani have arisen in many countries,<ref name="Wallis 2017">{{Cite news |last=Wallis |first=Bruce |date=12 April 2017 |title=Eat My Words: A taste of Iraqi Kurdistan |url=https://www.duluthnewstribune.com/lifestyle/food/4249270-eat-my-words-taste-iraqi-kurdistan |url-status=dead |archive-url=https://web.archive.org/web/20211005065230/https://www.duluthnewstribune.com/lifestyle/food/4249270-eat-my-words-taste-iraqi-kurdistan |archive-date=5 October 2021 |access-date=28 December 2018 |work=[[Duluth News Tribune]]}}</ref> and was often spread to such places by South Asian diaspora populations.<ref name="Michelin Malaysia">{{Cite web |title=Iconic Dishes: A Guide to Rice Dishes in Malaysia and Where to Find Them |url=https://guide.michelin.com/en/article/dining-out/iconic-dishes-a-guide-to-rice-dishes-in-malaysia-michelin-guide |access-date=30 May 2025 |website=[[Michelin Guide]] }}</ref> For example in Myanmar, ''danpauk'' ({{Linktext|ဒံပေါက်}}) is a mainstay at festive events such as weddings.<ref name="tmt20Mar2015">{{cite news |url=https://www.mmtimes.com/business/13642-biryani-trade-takes-on-a-new-flavour.html |title=Biryani trade takes on a new flavour|date=2015-03-20 |newspaper=[[The Myanmar Times]] |access-date=25 April 2020 |archive-date=27 July 2020 |archive-url=https://web.archive.org/web/20200727012233/https://www.mmtimes.com/business/13642-biryani-trade-takes-on-a-new-flavour.html |url-status=dead}}</ref><ref>{{cite news |url=https://www.mmtimes.com/news/mouth-watering-thingyan-food-and-delicacies.html |title=Mouth-watering Thingyan food and delicacies |date=2018-04-06 |newspaper=[[The Myanmar Times]] |access-date=2020-04-25 |archive-date=12 November 2019 |archive-url=https://web.archive.org/web/20191112054705/https://www.mmtimes.com/news/mouth-watering-thingyan-food-and-delicacies.html |url-status=dead}}</ref> On the Persian Gulf, biryani (Persian: برياني) is usually saffron-based with chicken,<ref name="rediff_Priya2004">{{cite news |last=Ganapti |first=Priya |date=9 April 2004 |title=Of biryani, history, and entrepreneurship |url=http://www.rediff.com/money/2004/apr/09spec.htm |access-date=27 August 2014 |work=[[Rediff.com]]}}</ref> while in Indonesia ''[[nasi kebuli]]'' is an spicy steamed rice dish<ref>{{cite news |title=Nasi Kebuli Gaya Betawi |date=21 February 2009 |newspaper=[[Kompas]] |url=http://travel.kompas.com/read/2009/02/21/08230951/nasi.kebuli.gaya.betawi |language=id |trans-title=Betawi Style Kebuli Rice |access-date=30 January 2015}}</ref> cooked in goat meat broth, milk and ''[[ghee]]''.<ref>{{cite book |url=https://books.google.com/books?id=9ihcDAAAQBAJ&q=kebuli+rice&pg=PA31 |title=Kumpulan Masakan Favorit Sepanjang Masa |language=id |first=T. S. |last=Dharmaputra |isbn=978-602-213-036-9 |publisher=Puspa Swara |year=2015 |location=Jakarta |access-date=5 June 2017}}</ref> In Thailand the dish is known as ''khao mhok'' ({{langx|th|ข้าวหมก}}), using chicken, beef or fish, topped with fried garlic and served with a green sour sauce.<ref>{{cite web |last=Ismael |first=Furqan |date=2022-02-11 |title=ข้าวหมกไก่มาจากไหน ทำไมถึงกลายมาเป็นอาหารอิสลามในประเทศไทย |url=https://www.halallifemag.com/thai-chicken-biryani/ |access-date=2025-09-22 |website=Halal Life Magazine |language=th |trans-title=Where did Khao Mok Gai come from? Why did it become an Islamic food in Thailand?}}</ref><!--Please do not try to add individual biryani varieties here; there is a separate list article for those, and make sure you cite any addition there to a reliable source. Thank you.-->
-In Iraq and in the states of the Persian Gulf, ''biryani'' (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq, especially in the [[Kurdistan Region]].  Most variations also include [[vermicelli]], fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice.<ref name="rediff_Priya2004"/> Sometimes, a sour/spicy tomato sauce is served on the side (''maraq'').
-In Iran, during the [[Safavid dynasty]] (1501–1736), a dish called ''Beriyan Polo'' ([[Nastaliq script]]: {{Nastaliq|بریان پلو}}) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like [[raisin]]s, [[prune]]s or [[pomegranate]] seeds—and later cooked in a [[Tandoor|''tannour'']] oven, then served with [[steamed rice]].{{citation needed|date=September 2018}}
+== In culture ==
-====Afghan biryani====
+Biryani forms "the centrepiece of countless Indian holidays and weddings".<ref name="Haq 2016 BBC">{{cite web |last1=Haq |first1=Husna |title=India’s biryani wars |url=https://www.bbc.co.uk/travel/article/20161006-indias-biryani-wars |publisher=[[BBC]] Travel |access-date=9 December 2025 |date=7 October 2016}}</ref> In Bangladesh, kacchi biryani with mutton has been described as "the quintessential wedding dish"<ref name="Old Dhaka"/> of [[Old Dhaka]], largely replacing the murg (chicken) pulao that was favoured in the 20th century<ref name="Old Dhaka">{{cite news |title=Old Dhaka Weddings: Of flavours and traditions |url=https://www.thedailystar.net/life-living/news/old-dhaka-weddings-flavours-and-traditions-3882986 |access-date=9 December 2025 |work=[[The Daily Star (Bangladesh)|The Daily Star]]}}</ref> for special occasions across the subcontinent.<ref name="Collingham 2006"/> In [[Delhi]], the Muslim festival of [[Eid al-Adha|Bakr Eid]] was marked by biryani at dinner, using the mutton from the goats slaughtered in memory of the prophet [[Abraham]], who had shown he was willing even to sacrifice his own son.<ref name="Haq 2016 BBC"/>
-A different dish called ''biryan'' is popular in Afghanistan. ''Biryan'' traces its origins to the same source as ''biryani'', and is today sold in Afghanistan as well as in [[Bhopal]], India. ''Biryan'' is prepared by cooking ''[[gosht]]'' and rice together, but without the additional gravy (''yakhni'') and other condiments that are used in ''biryani''. The Delhi-based historian Sohail Hashmi refers to the ''biryan'' as midway between [[Pilaf|''pulao'']] and ''biryani''.  Afghani ''biryani'' tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.<ref name="ndtvravish">{{cite AV media |people=Ravish Kumar interviews historian Sohali Hashmi |date=9 September 2016 |title=प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? |trans-title=Prime Time: What will separate from Biryani? |medium=Television production |language=hi |url=https://khabar.ndtv.com/video/show/prime-time/prime-time-what-will-be-separate-from-biryani-430689?yt |access-date=19 October 2016 |location=Old Delhi |publisher=NDTV}}</ref>
-====Indonesia====
+Biryani is used across the Indian Subcontinent in celebrations. Annual biryani festivals have been held in cities such as [[Ambur]],<ref>{{cite news |title=Beef banned from menu at Tamil Nadu biryani festival, authorities asked to reconsider decision |url=https://www.indiatoday.in/india/tamil-nadu/story/beef-banned-from-menu-at-tamil-nadu-biryani-festival-authorities-asked-to-reconsider-decision-1948783-2022-05-12 |access-date=9 December 2025 |newspaper=[[India Today]] |date=12 May 2022}}</ref> [[Islamabad]]<ref>{{cite web |title=Back Biryani Festival and Presenting of REAP Journal Ceremony |url=https://www.kln.gov.my/web/pak_islamabad/news-from-mission/-/blogs/biryani-festival-and-presenting-of-reap-journal-ceremony |publisher=High Commission of Malaysia, Islamabad |access-date=9 December 2025 |date=4 December 2023}}</ref> and [[Karachi]].<ref>{{cite web |title=Biryani Festival 2024 |url=https://moroccoconsulatekhi.com/biryani-festival-2024/ |publisher=Morocco Consulate Karachi |access-date=9 December 2025}}</ref> South Asian diaspora populations have held their own festivals, for example by the North American Indian Muslim Association in North America.<ref>{{cite web |title=Biryani Fest |url=https://indianmuslims.org/biryanifest/ |publisher=North American Indian Muslim Association |access-date=9 December 2025}}</ref> Biryani festivals have been held more widely in places such as Singapore<ref>{{cite web |title=Savour the Flavours at Singapore's Only Biryani Festival 2.0 |url=https://indiplomacy.com/2025/07/23/savour-the-flavours-at-singapores-only-biryani-festival-2-0/ |website=In Diplomacy |access-date=9 December 2025 |date=23 July 2025}}</ref> and Qatar.<ref>{{cite news |title=Thousands throng first-ever Biryani Festival |url=https://thepeninsulaqatar.com/article/11/02/2018/Thousands-throng-first-ever-Biryani-Festival |newspaper=[[The Peninsula (newspaper)|The Peninsula]] |access-date=9 December 2025 |date=11 February 2018}}</ref><ref>{{cite news |title=Biryani Festival launched |url=https://www.gulf-times.com/story/580964/biryani-festival-launched |newspaper=[[Gulf Times]] |access-date=9 December 2025 |date=8 February 2018}}</ref>
-[[File:Nasi Kebuli Jakarta.JPG|thumb|upright|An authentic ''[[nasi kebuli]]'' served in [[Jakarta]]]]
-''[[Nasi kebuli]]'' is an Indonesian spicy steamed rice dish<ref>{{cite news|title=Nasi Kebuli Gaya Betawi |date=21 February 2009 |newspaper= Kompas |url=http://travel.kompas.com/read/2009/02/21/08230951/nasi.kebuli.gaya.betawi|language=id |access-date=30 January 2015}}</ref> cooked in goat meat broth, milk and ''[[ghee]]''.<ref>{{cite book|url=https://books.google.com/books?id=9ihcDAAAQBAJ&q=kebuli+rice&pg=PA31|title=Kumpulan Masakan Favorit Sepanjang Masa|language=id| first = T.S. | last = Dharmaputra|isbn=978-602-213-036-9|publisher=Puspa Swara| year = 2015 | location = Jakarta | access-date=5 June 2017}}</ref> ''Nasi kebuli'' is descended from [[Kabuli Palaw|''kabuli palaw'']] which is an Afghani rice dish, similar to ''biryani'' served in the [[Indian subcontinent]].<ref>{{cite book|url=https://books.google.com/books?id=hcUWBAAAQBAJ&q=shredded+carrots+kabuli&pg=PA60|title=Mountain to Mountain: A Journey of Adventure and Activism for the Women of Afghanistan|first=Shannon|last=Galpin|publisher=Macmillan|author-link=Shannon Galpin|year=2014|isbn=978-1-250-04664-2}}</ref>
-Although Indonesia has authentic ''nasi kebuli'', Indonesia also inherited and has local-style of ''biryani'' which is known as ''nasi biryani'' or ''nasi briyani''. ''Nasi biryani'' is popular among and often associated as [[Acehnese cuisine|Acehnese]], [[Indonesian Arab cuisine|Arab Indonesian]], [[Indonesian Indian cuisine|Indian Indonesian]] and [[Malay cuisine]].<ref>{{cite web |url=http://www.lintas.me/go/travel.kompas.com/sajian-kebuli-mandi-dan-biryani |title=Sajian Kebuli, Mandi, dan Biryani |website=Kompas.com |date=6 July 2014 |language=id |access-date=24 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140903084827/http://www.lintas.me/go/travel.kompas.com/sajian-kebuli-mandi-dan-biryani |archive-date=3 September 2014}}</ref>
+== See also ==
+{{commonscat}}
-====Malaysia and Singapore====
+* [[Bannu pulao]]
-[[File:Mutton briyani from Little India, Singapore - 20130719.jpg|thumb|Mutton ''biryani'' at [[Little India, Singapore]]]]
+* [[Fried rice]]
-''Nasi briyani'' dishes are very popular in Malaysia and Singapore. As an important part of [[Malaysian Indian cuisine|Malaysian]] and [[Indian Singaporean cuisine|Singaporean Indian cuisines]], they are popularized through [[mamak stall]]s, [[hawker centre]]s, and [[food court]]s as well as fine dining restaurants.
+* [[Kabuli pulao]]
+* [[Jollof rice]]
-==== Mauritius ====
+* [[Tehri (dish)|Tehri]]
-''Biryani'' dishes are very popular in Mauritius, especially at Muslim weddings and festivities. It is also widely available at street food places. Mauritian biryanis are often accompanied by an achaar (mango pickles), chilies and salads.
+* [[Paella]]
+* [[List of rice dishes]]
-====Philippines====
-[[Kapampangan cuisine]] of the Philippines (often in [[Pampanga]]) features a special dish called ''[[nasing biringyi]]'' (chicken saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or [[Festival|fiestas]]. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. ''Nasing biringyi'' is similar to the ''nasi [[briyani]]'' dish of Malaysia in style and taste. A version that has merged with the [[Paelya|Filipino version]] of the [[Paella|Spanish ''paella'']] is known as ''[[bringhe]]''.<ref>{{Cite web |url=https://aboucheamused.com/2012/01/16/come-taste-my-philippines-the-food-of-pampanga/ |title=Come Taste My Philippines – the food of Pampanga |date=16 January 2012 |website=A Bouche Amused |access-date=20 February 2018}}</ref>
-====South Africa====
-In the [[Cape Malay]] culture, a variation of ''biryani'' incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Uncommonly, it is made using the [[Dum pukht|''dum''-cooking]] method. The spices are similar to those used in the original Indian ''biryani''.
-====Thailand====
-[[File:Khaomhokkhai.png|thumb|''Khao mhok ghai'' (Thai ''biryani'' with chicken)]]
-''Biryani'' in Thailand is commonly known as ''khao mhok'' ({{lang-th|ข้าวหมก}}). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and is often served with a green sour sauce.
-{{-}}
-===Similar dishes===
+== Notes ==
-==== Tehari ====
+{{notelist}}
-[[Tehri (dish)|Tehari]], tehri and tehari are various names for the vegetarian adaptation of Biryani but are mainly classified as pulao. It was developed for the Hindu bookkeepers of the Muslim [[Nawab]]s. It is prepared by adding potatoes to the rice, as opposed to the case of biryani, where the rice is added to the meat. In [[Kashmir]], tehari is sold as [[street food]]. Tehari became more popular during [[World War II]], when meat prices increased substantially and potatoes became the popular substitute in biryani.
-==See also==
+== References ==
-{{portal|Food}}
-* [[List of rice dishes]]
-* [[Tehri (dish)|Tehari]]
-* [[Fried rice]]
-==References==
 {{reflist|30em}}
-==External links==
-* {{Commons category-inline|Biryani}}
-* {{Cookbook-inline}}
 {{Rice dishes |state=collapsed}}
@@ Line 242: / Line 186: @@
 {{Sri Lankan cuisine}}
 {{Street food}}
+{{Curry in the United Kingdom}}
-[[Category:Andhra cuisine]]
-[[Category:Bahraini cuisine]]
 [[Category:Bangladeshi rice dishes]]
-[[Category:Beef dishes]]
+[[Category:Burmese rice dishes]]
-[[Category:Bengali cuisine]]
+[[Category:Chicken and rice dishes]]
-[[Category:Burmese cuisine]]
 [[Category:Desi culture]]
 [[Category:Fish dishes]]
-[[Category:Gujarati cuisine]]
-[[Category:Hyderabadi cuisine]]
-[[Category:Mauritian cuisine]]
 [[Category:Indian chicken dishes]]
 [[Category:Indian meat dishes]]
 [[Category:Indian rice dishes]]
-[[Category:Indonesian rice dishes]]
+[[Category:Indonesian cuisine]]
-[[Category:Iraqi cuisine]]
+[[Category:Lamb and mutton dishes]]
-[[Category:Kurdish cuisine]]
-[[Category:Kuwaiti cuisine]]
-[[Category:Lamb dishes]]
 [[Category:Malaysian cuisine]]
-[[Category:Muhajir cuisine]]
 [[Category:Pakistani rice dishes]]
-[[Category:Punjabi cuisine]]
-[[Category:Sindhi cuisine]]
 [[Category:Singaporean cuisine]]
-[[Category:Sri Lankan chicken dishes]]
-[[Category:Sri Lankan lamb dishes]]
-[[Category:Sri Lankan rice dishes]]
-[[Category:Tamil cuisine]]
-[[Category:Telangana cuisine]]
-[[Category:Chicken and rice dishes]]
-[[Category:Nepalese cuisine]]
-[[Category:Goat dishes]]
-[[Category:Awadhi cuisine]]
-[[Category:Kerala cuisine]]