Biryani is one of the few dishes that need no introduction, as Indians have loved hogging on the dish since ages. With biryani made in different styles in different cultures, it is an indigenous dish which involves practised technique and meticulously measured ingredients. The word biryani is derived from the Persian word 'Birian', which means fried before cooking. It is generally believed that the popular dish originated in the middle east. Here are the details about how biryani made its way to India.

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The history of Biryani in India

According to ancient legends, the Turkish-Mongol conqueror, Timur brought the precursor of Biryani with him when he reached the frontiers of India in 1398. According to the famous historian and traveller Al Biruni, Timur ordered his royal chef to cook a balanced proportion of meat, rice and some spices, which would satisfy the appetite of his vast army. However, biryani was popularised in India by the Nizams of Hyderabad and Lucknow, as their royal chefs were famous all over the world for their signature biryani dishes. These chefs served biryani with many mouth-watering accompaniments like Mirchi ka Sala, Dhanshak and Baghare Baingan.

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Another interesting story which traces the origins of biryani is when Mumtaz Mahal(1593-1631), Shah Jahan’s queen, once visited the army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition in the right proportion, and thus the biryani was created.

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Biryani's technique

The perfect biryani calls for meticulously measured ingredients and a practised technique. Traditionally, the 'dum' method, popularly known as the slow heating method, was used to cook biryani in ancient times. While technique plays a crucial role in cooking a perfect biryani, a balance of right doses of spices can dish out good biryani too.

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