The components of a Biryani

What is biryani?

The mighty biryani is a mixed-rice dish hailing from South Asia. It contains spices, veggies, and usually one meat, ranging from chicken, mutton or lamb, to prawn and other kinds of fish. It’s not 100% clear where the dish originated, but it’s generally understood to have been dreamt up somewhere within the Persian empire, which covers modern-day Iran, Turkey and Syria. It was brought to India by the Mughals – a Muslim dynasty which came to rule over the Hindu population.

The biryani – pronounced bi-ree-aan-ee – is thought to have come from the Persian birinj, which just means rice. Or perhaps it’s from biryanan, which means to fry. The jury’s out.  Wherever it got its name, it’s a very popular dish in northern India, and a common sight on Indian, Nepalese and Bangladeshi menus right here in the UK.

Is biryani spicy?

Most biryanis tend to be considered mild, however if you’re cooking a biryani at home, you can experiment with spice level to find the perfect one for your palette.

Types of biryani

In India alone, there are tons of different biryanis, known to have been enjoyed by the Mughal leaders who brought the dish to India in the first place. Let’s talk about a few of our favourites…

Thalasseery biryani

This mild, fishy biryani is popular along the Malabar Coast, which runs up the western edge of the tropical subcontinent. Instead of lamb or goat, it’s made with prawns, alongside lots of ghee and spices including onion, ginger, garlic, lime and coriander.

Awadhi biryani

This tasty biryani is from the city of Lucknow in northern India. It stands out from the rest due to the way it’s cooked – low and slow over a fire in a closed clay pot. The dum pukht cooking method is basically the same as using a slow cooker, and can be left to simmer away for 24 hours. The dish itself contains saffron and cinnamon to add a bit of depth to the rice, which is mixed with spicy chicken or beef.

Beary biryani

Despite its name, this biryani contains absolutely zero bears. It’s from south Karnataka, on the southwest tip of India, and can be made mild or spicy, depending on where it’s served. The ghee and spice mixtures are joined by rice and a protein, which is generally chicken, beef or fish.

Hyderabadi biryani

There are two main variations of biryani in the Telangana state capital of Hyderabad – pakki and kacchi. Both dishes are thought to date back to the Mughal invasion in the late 17th century. The pakki consists of separately cooked rice and meat, which are then added together just before serving. While the kacchi is made with raw cuts of marinated meat (chicken or lamb), which are stuffed between layers of basmati, and cooked slowly in a pot over a fire with lots of spices.

How to make biryani

You’ll need two sets of ingredients, one for the marinade and one for the main biryani itself.

Ingredients for marinade

• 2cm ginger – peeled and grated
• 3 cloves garlic – crushed
• 1tsp chilli powder
• 1tsp salt
• 1tsp turmeric
• 3tsp garam masala
• 2tsp ground coriander
• 2tsp ground cumin
• 1tsp black peppercorns crushed
• 1 stick cinnamon broken in half

Ingredients for biryani

• x2 pouches of Pure Steamed Basmati Rice
• 450g lamb – diced into bite sized pieces
  • You can swap out the lamb for another protein to suit your tastes or just to mix things up
• 2tbsp sunflower oil
• 1tsp cumin seeds
• 2 onions sliced
• 3 tomatoes (deseeded and diced)
• 3 bay leaves
• 500ml vegetable stock
• Handful of spinach
• 125ml natural yogurt

How to make your biryani

1. Place all ingredients for the marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally overnight) and remove from fridge 1 hour before cooking
2. Prepare the rice by soaking it for at least 30 minutes and rinsing well in a sieve until the water runs clear
3. Add the oil to a large hot pan and fry the cumin seeds
4. Once the seeds start to sizzle, add the onion and fry until soft and brown
5. Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes while stirring continually to make sure the spices are cooked through
6. Turn the heat to low, cover and simmer for 25 minutes so that the lamb becomes tender
7. Add the bay leaves, rice and vegetable stock, stir and cover again
8. Leave on a low heat for a further 20 minutes
9. Turn off the heat, add spinach and stir once, then replace the lid
10. Let this stand for 10 minutes to ensure the rice is light and fluffy
11. Serve with a dollop of yogurt

Biryani rice

In order to make the perfect Biryani rice, you want to look for something that’s long-grained, and ever so slightly aromatic for the perfect flavours.

We’d always recommend basmati for dishes like this. This unique grain is known for its flavour, aroma and delicate fluffy texture. Like champagne, Pure Basmati rice can only be grown and harvested in one place on Earth, at the foothills of the Himalayas. Our grains are purity tested, as we believe only Pure Basmati has the unique characteristics.

If you’re interested in exploring more dishes and cuisines, you can read more like this on our blog.

How do you make biryani rice

Making Biryani rice is simple, just use our recipe above, but don’t add the protein!

Serve your biryani rice with pickled onions, cut cucumbers and a selection of chutneys.

Traditional cooking style

Biryani is traditionally prepared with the dum cooking technique. Dum means to breathe – to keep food on a low fire – a bit like an old fashioned slow cooker. All the ingredients are layered inside a sealed pot over a low-burning fire to cook in their own steam, tenderising the meat and releasing all the lovely flavours. The same results can be achieved using a pressure cooker.

Traditional cooking style

Biryani is traditionally prepared with the dum cooking technique. Dum means to breathe – to keep food on a low fire – a bit like an old fashioned slow cooker. All the ingredients are layered inside a sealed pot over a low-burning fire to cook in their own steam, tenderising the meat and releasing all the lovely flavours. The same results can be achieved using a pressure cooker.

How to decorate a biryani

There’s an artform to presenting this versatile dish, and garnishes can include saffron, boiled eggs, tomatoes, or fried onions for a bit of extra flavour. Different kinds of rice can be layered for further aesthetic appeal, showing how much extra care has been taken in preparing the dish. 

When it comes to condiments and extras, biryanis are often served with raita (a yoghurt-based side dish), or a salan (a spicy gravy) to balance the flavours. And although biryani is enjoyed all year round, it’s also considered a celebratory dish served during Eid and Ramadan festivals, weddings, and other special occasions across india. 

Biryani FAQs

Is biryani healthy?

Biryanis are packed full of nutrients, protein and veggies, but they are also fried, so it’s best enjoyed as part of a balanced diet. You get extra points if you prepare the dish with lean protein and a range of vegetables.

Can you freeze biryani?

Yes! You can freeze biryani for up to 3 months. This means defrosting it is perfect for a quick and delicious weeknight meal.

Where is biryani from?

Biryani as we know it today has roots in both India and Persia (Iran).

How to reheat biryani

Put your biryani in a microwave-safe dish, add a splash of water and cook in the microwave until piping hot. This should be around 4 minutes for one portion.

Is biryani a curry?

No, biryani isn’t a curry, rather a mixed-rice dish which uses some components of curry.

How many calories are in a biryani?

The calories in your biryani will depend on portion size and what you add. If you want to calorie count your meal, we recommend doing this per item added.