The History of Biryani
Originally invented in the 1600’s, Biryani was created to provide nourishment to soldiers in Indian army barracks. Combining meat, and rice supplied the soldiers with a quick nutritional protein fix.
The name itself comes from the Persian word bery (n) meaning fried or roasted, and birian which translates as ‘fried before cooking’. The rice was traditionally fried in ghee before boiling, this gave it a nutty flavour while also allowing the rice to retain its shape when mixed with the meat. Made with a blend of aromatic spices and basmati rice, Biryani is served with either: lamb, chicken, fish or vegetable, all within a rich sauce.
The most common Biryani dishes include:
- Tahari Biryani
- Mutton Biryani
- Chicken Biryani
- Egg Biryani
- Shrimp Biryani
- Fish Biryani
- Daal Biryani
Biryani dishes today have been adapted to suit individual styles and tastes. Most Asian restaurants will serve a Biryani as their speciality dish, with a history as a luxury dish first introduced in the Mughal Empire, it’s still associated with special occasions.
With such a range of Biryani dishes available, why not experiment and make your own? Or look through the Biryani dishes we have on offer on our site.
Any questions don’t hesitate to get in touch with us to find out more.