Topic: History of Biryani in India, and analysis of

how food is part of a culture.

Group 6: Wildiya, Mariyam, Sanaaya
 Introduction:
Biryani is an evergreen classic that really needs no introduction. If you are a fan of this delicious dish,
then with this presentation we will take things up a notch for you by telling you the story of what
makes biryani so extraordinary.

Let’s begin!
HISTORY OF BIRYANI:
● The word Biryani is derived from the Persian word ‘Birian’ which means ‘fried
before cooking’ and ‘Birinj’, the Persian word for rice. Many historians believe
that biryani originated from Persia and was brought to India by the mughals.
Biryani was further developed in the Mughal royal kitchen.
There are many legends associated with the evolution of Biryani.
One of the most popular stories being related to Mumtaz Mahal, wife of Shah
Jahan. It is believed that when Mumtaz visited the army barracks, she found that
the Mughal soldiers looked undernourished. In order to provide a balanced diet to
the soldiers, she asked the chefs to prepare a dish with meat and rice. The dish was
whipped up with spices and saffron and cooked over a wood fire.
Biryani - Everything you need to know: In a Nutshell

Contrary to the popular belief, Biryani is not an Indian or rather a ‘desi’ dish. The origins of
the dish traces back to quite far from India.

From Persia to Your Plate.

○ Origin - Persia, Arabia.

○ Babur the first mughal emperor bought Biryani to India.
○ Was the dish of Mughals and the Nizams.
Biryani is not just a delightful treat but a bribe, bait and gift. It puts smiles on cheeks, Brings
a ray of hope in adverse circumstances, pushes campaigns forward, stimulates arguments
and unites people.
Different Types:
○ Kacchi Biryani.
○ Sindhi Biryani (Karachi).
○ Hyderabadi Biryani.
○ Kolkata Biryani (Potatoes added).
○ Bombay Biryani (Sweeter).
○ Sri Lankan Biryani (Spicier).
○ Tahiri (Veg Biryani).
 DUM BIRYANI VS. NORMAL BIRYANI
Dum Biryani Vs. Normal Curry method Biryani

In a normal Chicken Biryani, the meat is separately fried and added, whereas in dum biryani
the entire rice, meat, potatoes cooked by the steam and pressure.
Thus, Fried chicken biryani will be more oily and spicy, and dum will be more flavourful!
WHAT GOES INTO THE MAKING OF BIRYANI?

Traditionally, biryani was cooked over charcoal in

earthen pots. Biryanis are flavoured with distinctive
spices such as cardamom, cinnamon and bay leaves.

Some biryanis are also flavoured with jasmine, rose,

kewra and saffron, using dry fruits to add on to the nutty
flavour. This flavor can also be created by frying the rice
in ghee before it is cooked with the meat or vegetables.
Let’s talk about the Ingredients!
Ingredients:

○ Chicken & Basmati Rice

○ Chopped Onions
○ Ginger and garlic Paste, green chilli paste
○ Powders- Chilly, Turmeric, Coriander, Garam Masala
○ Leaves- Mint, Coriander, Bay
○ Salt, Oil, Ghee
Biryani - Currently: Such is the craze (popularity) of it!

○ Over 7 lakh plates of biryani is consumed in Hyderabad

everyday.
○ 3500 tonnes of basmati is been supplied to hyderabadi biryani
joints: Kohinoor basmati rice.

○ Bride Refused to marry because of bad taste of biryani.

HOW IT HAS BECOME A PART OF OUR CULTURE - due to the
different types of Biryanis:
As years passed, biryani spread throughout the Indian subcontinent and became very
popular in every state.

With its increasing production each individual started adding their own twists and turns to it.

Thus, was birthed different variants of Biryani and every state now celebrates it own version
of a Biryani and that is so deep that it has been ingrained into people lives and become a
part of their cultures too.
VARIANTS OF BIRYANI FROM DIFFERENT PLACES:

1. Mughlai Biryani
2. Hyderabadi Biryani
3. Calcutta Biryani
4. Dindugal Biryani
5. Lucknowi Biryani
6. Memoni Biryani
7. Thalassery Biriyani
8. Kampuri Biryani
9. Tahari Biryani
10. Beary Biryani
11. Bhatkali Biryani

Lastly,
12. Doodh Ki Biryani
CULTURAL IMPORTANCE - Unity in diversity because of Biryani:

In many nations worldwide, biryani is an essential component of culture and customs. It's a recipe
that has been savored for many years and passed down from one generation to the next. The
distinct flavors and fragrances of biryani have made it a favorite meal during festivities and special
occasions, as well as a mainstay in many homes. Delicious and rich in cultural meaning, different
varieties of biryani are connected to various nations, faiths, and cultures. Many people have
embraced biryani as a sign of harmony and joy all throughout the world, from India to Pakistan
and the Middle East.

The biryani came to India with the spread of Islamic culture, and the biryani chefs thought to
construct a vegetarian version for their Hindu brothers and sisters.

This shows their inclusive Ganga-Jamuni tehzeeb and acknowledges the limits of luxury as meat
wasn't always inexpensive.
WHY IS BIRYANI A TRADITIONAL FOOD?

The history of this delicious delicacy is the subject of several theories. According to many historians, the Mughals
brought the dish of biryani from Persia to India. The Mughal imperial kitchen helped to refine the dish of biryani.

The development of Biryani is the subject of several legends. One of the most well-known is the tale of Shah
Jahan's bride Mumtaz Mahal. The Mughal soldiers are said to have appeared underfed when Mumtaz visited the
army barracks. She instructed the chefs to prepare a dish containing rice and meat so that the soldiers would
have a balanced diet. The meal was prepared with saffron and spices and grilled over a wood fire.

According to a different narrative, Taimur, the Turko-Mongol ruler, brought Biryani to India around 1398. Even the
Hyderabadi Nizams and the Lucknowi Nawabs were renowned for enjoying this delicacy. Biryani was traditionally
prepared in an earthen pot using charcoal.
WHY IS BIRYANI SO FAMOUS IN INDIA?
The enticing flavour of Biryani contributes to its popularity. It is a filling dish that is suitable for consumption at any time of day or night. It appeals to
people of all tastes and ages.

Biryani - the treasure of islamic cuisine (Kerala tradition)

A correctly prepared Malabar Biriyani meal is already a representative of Mappila assery, among the areas, are full of savory flavors thanks to
regional traditional heritage.

In the Malabar region, they preparflavorni in a variety of ways. The Biryanis of Kozhikode spices and ingredients. The use of tomato and
corianIslamicder makes the Kozhikode and Thalassery biryani fundamentally different from one another. The Kozhikode variant includes tomatoes
and coriander powder, whilst the Thalassery variant does not.

The method used to make Kozhikode Biriyani is the same as that used to make Kachhi Biriyani, in which layers of marinated meat and half-cooked
rice are layered and cooked together gently using the dumpakhtâ or steaming method.

Thalassery Biriyani adheres to the Pakki Biryani, in which the meat and rice are cooked separately, layered, and finished using the dumpakhtâ
technique. The Kozhikode variation requires more time To prepare.

Cardamom, cloves, cinnamon, aniseed, cumin seed, shahi jeera, mace, and nutmeg make up the whole garam masala used to prepare the biryani.
Before being processed into Malabar garam masala, these spices are sun-dried for at least two hours. Ghee is an additional crucial component used
in the preparation of regional flavoring. The use of ghee provides the Biriyani with a distinctive flavor, apart from the competition in the land of
coconuts, where most culinary items are prepared in coconut oil.

Instead of the traditional Basmati rice, the inhabitants of Malabar make their biryani with short-grained Kaima rice. Another fantastic example of the
blending of Malabar and Mughal cuisines is this substitute.
In the north, long grain brown rice was traditionally used to make
biryani. It has today been replaced by the fragrant basmati rice. On the
other hand, in the south, biryanis were and are still made using local
varieties of rice, like the zeera samba, kaima, jeerakashala and kala
bhaat, that lend their distinct taste, texture and aroma to the dish.
BIRYANI AS AN EMOTION:

In festivals,

● Biryani has one of the major role in every Muslim festivals which includes Eid ul Adha , Eid ul
Fitr, mawlid, etc.
● Eid ul fitr is most commonly popular for the food which includes dessert called semiya
payasam served for the guests who visits on Eid.
● Eid ul Adha is mostly popular for ritual slaughter which has been practiced for years.

Basically, goat and buffalo are the animals used for this ritual. The most common dishes
prepared by these meats are biryanis and ghee rice with combinations Malabar curries.
AN EXPERIENCE/ EXAMPLE - Cultural Importance:

Since childhood we celebrate Eid.

People from our vicinity are more amped than us. They are excited about the scrumptious food we
prepare. I’ve seen people from other religion visits our home on Eid day and would like to taste and share
them. We could also say food especially biryani is one of the most craved dish among Muslims and others
as well. It is a cuisine which has emotion.

Mawlid is one of the greatest commemoration where the beef biryani being served in huge quantity
among people which is also known as “erchi chor”.

Biryani is the one of most popular dish which served in most of the Muslim weddings. There are few other
complimentary dishes that served with biryani which includes kachambar (curd salad) and achaar (pickle).
 Bibliography
Biryani- A Complete Guide and Recipe - Sukhi's (sukhis.com)

Origin of Biryani In India | The Better India

What is Biryani | History of Biryani in India - Biryani By Kilo

Feisty Bangalore bride rejects groom over biryani tantrum | Bengaluru News - Times of India (indiatimes.com)

The story of biryani, rice dish for special occasions that unites the people of India, Pakistan and Bangladesh | South China
Morning Post (scmp.com)
THANK YOU!!!