What is biryani and how is it made? Which country’s dish is Masterchef Biryani? What is Biryani recipe and ingredients required?

Delicious meals were made on Masterchef today. The most curious topic of the audience was the Biryani recipe. So what is the best Biryani recipe? How to make biryani? What are the ingredients required for biryani? What does biryani mean? What is biryani? Biryani food?


Biryani is a mixed rice dish that originated among the Muslims of the Indian subcontinent. It is made with Indian spices, rice and often some types of meat (chicken, beef, goat, lamb, prawns, fish) or in some cases without meat, and sometimes with eggs and potatoes.

Biryani is one of the most popular dishes in South Asia and the diasporas of the region. Similar dishes are also prepared in other parts of the world, such as Iraq, Thailand and Malaysia. Biryani is the most requested dish on Indian online food ordering and delivery services.



One theory states that it derives from the Persian word for rice, birinj (Persian: ????). Another theory states that it is derived from biryan or beriyan (Persian: ?????), meaning “to fry” or “to fry”. Alternatively, it may be related to the Persian word bereshtan (Persian: ?????), which also means “to fry (onions)”, as the dish is usually prepared by seasoning rice with fried onions and meat, along with soft. spices. Persian was used as an official language by various Islamic dynasties in different parts of medieval India.


The exact origin of the dish is unclear. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is used more as a staple food, several different varieties of biryani have emerged from Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala, as well as the Deccan (some they believe the dish is from) Hyderabad. (Malabar), Telangana and Karnataka (Bhatkal) with Muslim communities.

According to historian Lizzie Collingham, modern biryani was developed in the royal kitchens of the Mughal Empire (1526-1857) and is a mixture of spicy rice indigenous to India and Persian rice. Indian restaurateur Kris Dhillon believes the dish originated in Iran and was brought to India by the Mughals.

Another theory claims that the dish was prepared in India before the first Mughal emperor, Babur, conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and rice (or pulao): it states that the word “biryani” is an older usage in India. A similar theory that biryani came to India with Timur’s occupation seems false, as there is no record of biryani existing in his homeland at that time.

According to Pratibha Karan, who wrote the book Biryani, biryani originated in South India, which is made from rice varieties brought to the Indian subcontinent by Arab traders. He speculates that Pulao was an army dish in medieval India. Armies would prepare a one-pot rice dish with whatever meat was available. Over time, the dish evolved into biryani due to different cooking methods, and the distinction between ‘pulao’ and ‘biryani’ became arbitrary.

According to Vishwanath Shenoy, owner of a chain of biryani restaurants in India, one branch of biryani came from the Mughals, while another branch was brought to Malabar in South India by Arab traders.

There are several made-up tales of the invention dating back to the time of Shah Jahan, but the eminent historian Rana Safvi says that he has only been able to find a description from the Mughal period after the time of Bahadur Shah Zafar. It is not his claim that there was no biryani before him; He just said he couldn’t find a recipe. Other historians who have studied the texts say that the first references to biryani appeared only in the 18th century.


The ingredients for biryani vary depending on the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb, shrimp or fish) is the main ingredient in rice. Vegetables are sometimes used in the preparation of biryani, as is common in dishes from the Indian subcontinent. Maize can be used depending on the season and availability. Navratan biryani tends to use sweeter and richer ingredients like cashews, kismis and fruits like apples and pineapple.

Spices and seasonings used in biryani include fennel seeds, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaf, coriander, mint, ginger, onion, tomato, green pepper and garlic. Premium varieties contain saffron.

The main ingredient that usually accompanies the spices is chicken or goat meat; Special varieties may use beef or seafood. The dish can also be served with chutney or raita, korma, curry, a sour eggplant (brinjal), boiled egg and salad.

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