Biryani (pronounced [bɪr.jaːniː]), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.[1][2][3] It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan.[4] It is made with Indian spices, rice, meat (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.

Biryani (بریانی) is a Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.One theory states that it originated from birinj (Persian: برنج‎), the Persian word for rice.Another theory states that it is derived from biryan or beriyan (Persian: بریان‎), which means “to fry” or “to roast”.

Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.In all biryanis, the main ingredient that accompanies the spices is the 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

For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with chicken or goat meat and occasionally with fish or prawns. The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the cooking pot. A layer of rice (usually basmati rice or chinigura rice) is placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow it to cook in its own steam and it is not opened until it is ready to serve. Cite error: There are <ref> tags on this page without content in them (see the help page).

Hyderabadi biryani is one of India’s most famous biryanis; some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Muslims, Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the 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. One such biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour. One more variation is dum cooked Hyderabad veg biryani for vegetarians.

Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh’s last NawabWajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz.[16] Shah brought his personal chef with him. The poorer households of Kolkata, which could not afford meat, used potatoes instead, which went on to become a specialty of the Calcutta biryani. The Calcutta biryani primarily uses meat and potatoes. However, this theory is vehemently opposed by Janab Shahanshah Mirza, great great grandson of Nawab Wajid Ali Shah. According to him, Awadh’s last ruler used to get an annual pension of Rs.12 Lakh and he was the highest paid pensioner in India. He was an animal lover and had set up a zoo in Kolkata. He used to spend about 25% of his pension on the maintenance of zoo and upkeep of animals. A man who can spend a substantial part of his income on the welfare of animals can certainly afford meat in his biryani, argues Mirza. He points out that potatoes were first introduced in Surat in the 17th century. They slowly spread to different regions and were brought to Bengal by English traders. In those days, potato was an exotic vegetable and because of low yield it was extremely expensive. The chefs who had accompanied Nawab Wajid Ali Shah tried various combinations and experiments to enhance the taste of biryani. On one such occasion potatoes were added while cooking the biryani. It appealed to the taste buds of Nawab Wajid Ali Shah. He was so pleased that he ordered that henceforth whenever biryani was cooked it should be with this vegetable.The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the dahi-based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour compared to other styles of biryani. The rice is flavoured with ketaki water or rose water along with saffron to give it flavour and a light yellowish colour.

Lucknowi Biryani has a uniquely delicate flavor and rich fragrance. In preparing this unique dish, the meat and the rice are cooked separately and then layered in a pot that is placed over a low flame. Many chefs also add a little-concentrated stock to the rice to flavor it. Each grain will look like nothing much, but when you put it in your mouth, it will (if it’s done right) burst with flavor.

While both biryanis may have been influenced by the Mughals, Lucknow’s chefs refined the cuisine through the use of aromatics and cooking techniques and Hyderabad transformed the dishes with robust flavors. We at Biryani by Kilo deliver both authentic Hyderabadi (Kutchi) and Lucknowi (Pukki) Biryani prepared in individual earthen handis with the freshest ingredients. To take your experience a notch higher, we send you earthen Angeethis (Aanch) with each order. We also prepare each order fresh and from scratch, to ensure that we do justice to the rich heritage of the wholesome dish. To rediscover the flavors, order a royal feast by the kilo.