Biryani is one of the most popular spicy and aromatic rice-based dish that is enjoyed all across South Asia today. The delicious biryanis are popular in South Asia for their unique blend of flavors due to the use of different ingredients that can vary from country to country. You can find different varieties of Biryanis that have evolved in various parts of regions over centuries. While the original form of Biryani traces back to the Mughal era, it is believed that its roots date much earlier from the central Asian cuisine brought to the Indian subcontinent. Over centuries of cultural diversity and interactions, the Biryani seems to have evolved to take on different regions as it spread across major South Asian Countries. In this blog, we will explore in-depth the history of Biryani, its evolution over time, popular biryanis, and how biryanis are made in Nepal.
Origin of Biryani
Biryani is a delicious dish that has captured the hearts and taste buds of most people in South Asia. However, the history of this flavourful dish is still a mystery. There are theories that exist behind the history of biryani but the truth remains still daunting.
Though the Biryani seems to be a Indigenous dish of India, the dish seems to have came from quite far way. The word “Biryani” is derived from the Persian word “birian” which means “fried before cooking” and “Birinj” which means rice. It is said that Biryani originated from a pulao-style rich dish eaten in Middle Eastern countries like Persia and Arabia. The “Pulao” or “Pilaf” from which Biryani is said to have originated is prepared in a pot where rice along with meat, vegetables, and a medley of aromatic spices are cooked slowly. Arab traders and invaders are believed to have introduced early versions of Biryani to parts of India during medieval times. However, it was during the Mughal empire in the 16th and 17th centuries that Biryani truly gained popularity across the subcontinent.
The Mughals known for their refined taste in food brought the precursor to biryani with them when they arrived at the frontiers of India in 1398. The Biryanis were believed to have served as a campaign diet for Mongol’s undernourished army. It is believed that the biryanis were prepared on an earthen pot full of rice, spices and whatever meat available by burying in a hot pit, before being eventually dug up and served to the warriors. Due to the influence of local rulers, regional varieties of biryani arose as the Mughal empire grew. For instance, in the late Mughal era, Lucknow’s Biryani started to be connected to the Awadh kingdom. A wide variety of biryani recipes have been created as a result of the original Persian flavors being blended over time with regional spices, ingredients, and cooking methods.
Another theory suggests that biryani originated in South India and was known as “Oon Soru,” or “one-pot meal.” According to this theory, the dish known as biryani was created by the Muslim kings of the South Indian kingdoms. Later, the Mughals included the dish into North Indian cuisine.
Despite the various theories, there is ample historical evidence of Biryani being enjoyed in India and beyond. Portuguese explorer Duarte Barbosa described a rice dish made in India in the sixteenth century that included meat, spices, and saffron. It’s thought that this dish, called “biriani,” was an early form of the dish.
While the exact origins of Biryani may remain a mystery, its presence in Indian cuisine for centuries is undeniable. Whether it was brought by the Mughals or originated in South India, the rich and fascinating history of Biryani is something to be savoured along with its delectable flavours.
Famous Biryani in South Asia
In South Asia, one of the most popular rice dish is biryani. There are various types of biryanis that are famous in different parts of the country due to varying recipes and ingredients used. Here are 4 of the most popular biryanis in South Asia along with their history of origin;
Lucknowi Biryani
The Lucknowi Biryani, also known as Awadhi Biryani, which was made by the Mughal Khansamahs in Awadh in the 18th century, is considered the king of biryani to date. Lucknowi Biryani is prepared in a dum method where meat is marinated with spics partially cooked, separately from the rice. The addition of star anise, cinnamon, and saffron on the rice enhances the aroma of this dish. The meat and rice are added together in a Handi in separate layers and cooked in a low heat flame for hours until the flavours seep through the meat, making it uber soft, succulent, and flavoursome.
Kolkata Biryani
After Nawab Wajid Ali Shah, the ruler of Awadh, was deported and asked to assume control of Bengal by the British Raj, he introduced the Awadhi Biryani to Kolkata, where it became known as Kolkata Biryani. The Kolkata Awadhi Biryani differentiates from the original Lucknowi Awadhi Biryani with the addition of deep-fired potatoes, which replace the meat. Nowadays, the Kolkata Awadhi Biryani is prepared using nutmeg, saffron, cinnamon, mace, cloves, cardamom, soft-boiled eggs, yogurt-marinated meat, and, of course, fried potatoes. A special ingredient, i.e., rose water, is sprinkled on top of biryani, giving biryani a unique and memorable flavor.
Hyderabadi Biryani
Hyderabadi Biryani is one of the most popular and flavourful biryani in South Asia. The Hyderabad Biryani is believed to have originated in the late 1600s when Aurangzeb took over Hyderabad and appointed Niaz-Ul-Mulk as the new ruler. As a gesture of appreciation, Niaz-Ul-Mulk asked his cooks to create several new dishes for a lavish feast. The appointed chefs at that time prepared over 50 versions of flavored rice using various types of meat, leading to the creation of Hyderabadi Biryani. The traditional Hyderabadi biryani is prepared with raw goat meat that is marinated and cooked with saffron-flavored rice until the meat’s flavors permeate every grain. Fried onions, mint, and coriander leaves add a rich and wholesome flavour to the dish.
Memoni Biryani
Memoni Biryani, also known as Kutchi Biryani, originates from the Pakistan Sindh region and is a spicier variant of Biryani. It is particularly popular in the Muslim-dominated Gujarat Sindh region. The unique combination of lamb, yogurt, fried onions, potatoes, tomatoes, and dried plums gives Memoni biryani its distinctive taste. Cumin, coriander, and turmeric are added to flavour the biryani, with the use of dried plums adding a tangy twist. Unlike other biryanis, natural food colouring is used in Memoni biryani, and food colourings are only used sparingly.
Spread to Nepal and Evolutions
Alongside cultural and political interactions between India and Nepal, the cuisine also travelled across the open border between the two countries. It is thought that variants of Biryani arrived in Nepal from the Gangetic plains of North India sometime in the 19th century or earlier. Traders, merchants, and royal cooks likely carried recipes and cooking techniques between the kingdoms.
There are several adaptations made in Nepalese Biryani to suit local preferences and the availability of ingredients over the decades. Popular additions included tomatoes, potatoes, cauliflower, and seasonal greens. Cooking methods were also tweaked, for example by layering rice and hearty curries rather than marinating meat. Regional styles surfaced – the ‘daal-bhaat’ influenced Biryani of terai towns and the Nepali’ thali’ inspired setup of several meat biryanis topped with curries and chutneys.
Some key characteristics of contemporary Nepalese biryanis:
- Rice is often soaked and boiled separately before assembly for a fluffier texture.
- Distinct tomato and potato gravy base layers not found in original Indian styles.
- Whole spices like cloves and cinnamon are used more prominently due to their familiarity with Nepali cooking.
- Served in community-style thali plates accompanied by raita, pickle, and curries on the side.
Over the decades, Nepalese biryanis have thus evolved into heartier, casserole-style dishes firmly ingrained in local cuisine rather than replicas of northern Indian preparations.
Continued evolution and popularity
Over the centuries since their introduction to the subcontinent, biryanis have become ingrained in South Asian culinary cultures and cuisines. In India and Nepal alike, they remain centrepieces of weddings, festivals, and occasions even today in certain community.
Contemporary trends have seen the emergence of innovative twists like vegan, Oriental, or pizza biryanis catering to evolving tastes. Meanwhile, migrant communities have also helped introduce Indian and Nepali biryani preparations to other parts of the world.
Overall, Biryani’s journey from Persia to South Asia shows how a single dish could travel across regions and evolve varied identities while retaining popularity. Having permeated cultural boundaries, biryanis today act as a great symbol of the shared culinary heritage between India, Nepal, and other parts of the subcontinent. Their continuing enjoyment ensures this rich legacy lives on for generations to come. If you’re looking for an authentic biryani experience in Kathmandu, remember to check out Haadi Bistro & Cafe, a leading biryani restaurant in Kathmandu town.
