What is biryani? | Everything you wanted to know about this iconic dish 

Among rice dishes, biryani is one of the most well-known and well-loved around the globe. But what is biryani? If you find yourself confused about it, this is not without reason. Culinary terms such as biryani, pilaf, and rice tahdig are often used interchangeably even though these are three distinct dishes. 

Let us share its characteristics and help you understand how it differs from similar rice dishes, what defines authentic biryani, and what sets the most popular types of biryani apart.

What is biryani?

At its core, it is a rice dish with over 50 cultural variations—about 30 varieties are found within the Indian subcontinent. Traditionally, a layered dish, it is prepared with long-grain rice and meats, vegetables, or both, infused with a ton of spices, and slow-cooked. 

The name of the dish has roots in more than one Persian language word—birinj (rice), biriyan (to fry), and bereshtan (to roast or toast). The concept of ‘fried’ in biryani comes from cooking rice flavored with saffron in fat (oil or ghee) until half done, then layering it in a deep pot called deg with other ingredients such as marinated meat and spices, and steaming the dish until all the ingredients blend and are cooked together. The grains of rice at the top are fluffy while the ones at the bottom soak up the essence of the spices and meat juices, and are deeply savory. 

Its name may be rooted in Persian, but the origins of biryani are heavily debated. Tracing its roots leads us to conclude that whether it was born in Persia or India, the dish was undisputedly shaped by Persian culinary culture. 

Read more about the origin, history, evolution, and the many variations of biryani: The untold story of Indian biryani and its cousins Click here

Rice tahdig and pilaf—biryani or not?

Confusion about biryani partly stems from the use of words and generic culinary terms that have become associated with different rice dishes from the region.  

For example, you find recipes for rice tahdig labeled as ‘tahdig biryani’. However, rice tahdig (bottom of the deg) is a Persian crunchy rice dish with a caramelized, crisp crust, and rice infused with aromatic saffron and orange zest. Pre-cooked rice is layered with whole milk yogurt and butter in a tightly covered pan. When ready, the contents of the pot are turned upside down to serve—with the crispy layer at the bottom sitting on top, and the rice underneath, fluffy and moist. 

Persian rice tahdig is a delicious dish, but it is not biryani. 

Then we have pilaf or pulao—another rice dish that is often confused with biryani. Here the confusion arises from the evolution of culinary traditions. As Lizzie Collingham says in her book Curry: A Tale of Cooks and Conquerors, pulao was initially a dish consumed by nomads and soldiers. It was a simple rice dish cooked with meat. Similar rice-based dishes are mentioned from as early as 1000 BC in ancient Persia and India. 

Pilaf evolved under the influence of cultural and culinary exchanges along the Silk Road. Spices and cooking techniques from India, Persia, China, and Turkic and Mongol peoples came together. From 1370 to 1507 during the Timurid Empire under Tamerlane, the dish became a feature of feasts and celebration and a symbol of power and hospitality.

Since rice and meat are the main ingredients in both pulao and biryani, the two are frequently confused. Furthermore, when pulao or pilaf, having evolved into a delicacy in Persia, came to India, it continued to adapt and evolve until it emerged in a distinctly refined form, i.e., biryani—most likely during the Delhi Sultanate period, predating the Mughals. 

Nevertheless, pilaf or pulao is not biryani.

Biryani vs. pilaf—what makes them different?  

There are some essential differences between pulao and biryani. The first difference is the cooking method. Pulao is a one-pot dish. Biryani is cooked by preparing spiced rice and marinated meat (chicken or seafood), vegetables, etc. separately; ingredients are then combined and steamed together. 

In pulao, rice and other ingredients are cooked together in a broth, and it is flavored and colored evenly. Biryani, on the other hand, is a layered dish. The separately prepared meat or other spiced ingredients, including the rice, are layered in a pot and steamed together to complete the cooking process. The result is a colorful rice dish. 

Pulao is milder in spices and its overall flavor profile. Biryani is richly spiced with bold flavors and more heat.

The texture of the two dishes is different, too. Pulao has a uniform and mild texture. Biryani offers a variety of textures achieved by layering.

Pulao is an everyday dish, while biryani is a traditional festive dish. It has long been associated with special occasions and wedding feasts, although in recent times it has become a celebratory street food enjoyed to mark everyday happy events. 

Authentic biryani—defining the flavor

There are so many varieties of biryani prepared around the world that it would be nearly impossible to list the specific spice blends required for each type. Interestingly, despite its wide variety, it remains distinctly recognizable because of its basic layering technique, depth of flavor, and aromatic profile. 

A blend of essential spices forms the foundation of the authentic biryani flavor, to which other ingredients might be added for variations. Spices that define authentic biryani are: cardamom, black cardamom, cloves, turmeric, black pepper, red chilis, cinnamon, nutmeg, mace, saffron, cumin, dried coriander, and bay leaf. Each of these spices brings its own unique aroma to the dish, but the star of authentic biryani spices is saffron. Saffron is prized for its floral notes and golden color. Due to the high price of saffron, it was always associated with royal and luxurious dishes—and biryani was traditionally a dish of royal Indian courts. 

One of the most recognizable features of authentic biryani is the streaks of golden color from saffron running through the layers of rice and meat. 

Traditionally, long-grain fragrant basmati rice is used to prepare it. Each grain remains separate and fluffy. The texture and aroma of basmati rice also define the flavor profile of authentic biryani.

‘Birista’, or caramelized onions, fried slowly to release their sweetness, play an essential role in creating the overall distinct flavor of authentic biryani. They are not only used as a garnish but often added during the layering process.

Dum vs. regular—what is the difference?

Traditionally, biryani is cooked slowly in a sealed pot. Whether it’s cooked in the kacchi (raw) or pakki (cooked) style, the dum pukht technique is at its heart. Dum pukht is the fine art of slow-cooking that requires time and patience. The term comes from Persian and is commonly referred to as the ‘dum’ method. 

It takes hours to prepare and cook the ‘dum’ biryani, but the long wait is more than rewarded when the rich and moist biryani is ready to serve.

Read more about the ingredients & techniques that make the Indian biryani The untold story of Indian biryani and its cousins Click here

The term ‘regular’ biryani refers to the everyday version of the dish made in most home kitchens without investing hours in overnight marination or the ‘dum‘ period. Meat, chicken, seafood, etc., are marinated in yogurt and spices and pre-cooked. The rice is infused with saffron and also pre-cooked. All the ingredients are then layered in one pot and heated through to complete the cooking process, without having to slow-cook in steam. 

This method is more suitable for people whose lifestyle does not allow them enough time to cook meals with a long prep time. However, the flavor profile of the ‘regular’ biryani is not as blended, rich, or deep as that of the ‘dum’ biryani, and the texture of ingredients lacks the moistness lent by the dum method.

Two royal variations—Hyderabad vs. Lucknow 

The royal courts of the princely states in India were rivals in arts, architecture, music, and of course, cuisine. Chefs constantly tried to outdo each other to produce the ultimate luxurious dish. Hyderabad was the capital city of the state of Hyderabad, while Lucknow was the capital of the state of Awadh. 

No wonder that the biryanis of Hyderabad and Lucknow are different. 

The Hyderabadi version uses the ‘kacchi’ style. Raw meat that’s been marinated for long hours (preferably overnight) is layered with partially cooked rice and other ingredients in a sealed pot for slow steaming or dum.

The Lucknowi or Awadhi version is prepared in the ‘pakki’ style. Meat and rice are pre-cooked separately, then layered together to complete the preparation, and allowed to sit in dum.

Hyderabadi biryani is bolder with red chilis and warm spice blends. Saffron and fried onions strongly define its flavor. Lucknowi/Awadhi biryani is subtle and sweet, uses rose water, and focuses on cardamom and cinnamon. 

In Hyderabad, it is garnished with fried onions, cilantro, and boiled eggs. In Lucknow, the garnish consists of saffron-flavored milk and rose water, toasted almonds, pistachios, and cashew nuts. Saffron-infused milk with a hint of rose water is poured over the biryani before steaming, and toasted nuts are added before serving. 

What makes it a popular rice dish worldwide?

Biryani is a special delicacy, characterized by its rich flavor and texture, and requires time-consuming preparation. The results, however, are more than worth the effort. There is no rice dish quite like it. 

The complexity of the flavors comes together in a delightful medley. It lends itself to great versatility. Local and regional ingredients can be added without altering the essential and authentic flavor. Each mouthful brings contrasting textures and vibrant flavors, and this is precisely why the dish became so popular. 

It remains among the most-ordered dishes on food delivery platforms around the globe, taking its rightful place alongside pizza, pasta, and burgers.

Biryani side dishes & condiments—what to eat it with  

Biryani is a complete dish in itself. You don’t really need an elaborate side dish to pair it with. Even a side as simple as plain Indian yogurt (curd), prepared routinely in home kitchens, completes the dining experience. 

Traditionally, it is served with these side dishes and condiments:

• Raita—Indian curd flavored with vegetables, herbs, and spices. Check out these quick recipes by Swatshi Sheerekanth for cool, refreshing cucumber or mint raita. Boondi raita is another common accompaniment for biryani—here is a quick recipe for this raita variation.
• Hyderabadi ‘mirchi ka salan’ (green chili pepper curry) and ‘bagara baingan’ (eggplant curry) are two popular pairings for biryani. These classic creamy and nutty curries perfectly complement biryani’s depth of flavor. Find recipes for ‘mirchi ka salan‘ and ‘bagara baingan‘ by Swatshi. 
• A fresh kachumber salad with raw onions, cucumbers, and tomatoes dressed with lemon juice, salt, and black pepper is a common condiment for biryani. Like raita, this is a quick option for biryani lovers who may not have time or the skill to make traditional Hyderabadi curries. Check out this quick recipe for kachumber salad by Izzah Cheema.

Concluding words…

Biryani is more than just a rice dish. It is a culinary kaleidoscope. Eating it is to experience the intricate, rich flavors of cultures that have blended through centuries. It is truly a celebration of taste, texture, and color—a dish that brings a new sense of festive joy with every bite. 

Kaiser brings you two great biryani options—and the best part?  You can serve these authentically prepared biryanis in under 10 minutes. Click to learn more

Commonly asked questions about biryani

What spices are used in biryani?

Spices that define authentic biryani are: cardamom, black cardamom, cloves, turmeric, black pepper, red chilis, cinnamon, nutmeg, mace, saffron, cumin, dried coriander, and bay leaf. 

Why is saffron used in biryani?

Saffron is the star of authentic biryani spices. It is prized for its floral notes and golden color that it imparts to the dish. It’s a pricey spice that has always been associated with royal and luxurious dishes. It’s a traditional mark that lends its aroma, texture, and flavor to the dish, and validates it as an authentic, festive dish loved by the Indian royals and nobility. 

What rice is best for biryani?

Traditionally, long-grained rice is preferred. Basmati rice is the preferred choice for biryani because of its type of starch and aroma. The basmati grains lengthen and stay separated during the ‘dum’ process. They don’t become mushy or clump; rather, the rice is fluffy with each grain separate from the other. 

Is basmati required for biryani?

It is not a requirement as such, but definitely preferred due to its properties. Another type of rice that is aromatic, does not become mushy or clump during the ‘dum’ process, and is good at absorbing flavor from spices and other ingredients like meat can also work.

Does biryani contain yogurt?

Yes. The traditional marinade for meat in biryani is made with yogurt and spices.

Why are fried onions used in biryani?

Fried onions are used when layering and as garnish on top. The caramelized onions lend a subtle sweetness, aroma, color, and crunch to the garnish. 

What meat is used in biryani?

Lamb, beef, chicken, and seafood like prawns—all are used. It depends on which regional culture the biryani comes from. For instance, the traditional North Indian biryani uses mutton, beef, or chicken. Some North Indian variations also use minced meat.  

What’s the difference between Indian and Pakistani Biryani?

Essentially, there isn’t a difference. Both Indian and Pakistani versions are rooted in the North Indian biryani tradition. The 30 or so variations of biryani found across the Indian subcontinent have subtle differences influenced by the local palate. With that said, unlike the North Indian biryani, the Sindhi version in Pakistan tends to focus less on spices and more on the main ingredients, i.e., meat and rice. 

What is the difference between biryani and pilaf or pulao?

Biryani and pilaf, or pulao, are essentially different in several ways. They differ in their cooking methods, flavor profiles, and texture. Traditional pulao is a one-pot dish, whereas biryani is a layered rice dish. Pulao has a mild flavor profile, but biryani is bold. Pulao is rather uniform in texture, whereas biryani has a variety of textures achieved by layering. Pulao is an everyday dish, whereas biryani is a festive dish enjoyed to mark festive and everyday happy events.