Biryani: Unveiling Fascinating Facts of Pakistan’s Beloved Dish

Last updated on April 16th, 2024 at 04:27 pm

Biryani, a dish that has become synonymous with the culinary landscape of Pakistan, is more than just a meal. It’s an experience. A symphony of flavors and aromas that tell a story of centuries-old traditions and cultural influences.

The origins of Biryani trace back to the Mughal era, where royal kitchens concocted this flavorful dish. The word ‘Biryani’ comes from the Persian word ‘Birian’, meaning ‘fried before cooking’. This method was used by cooks in the royal kitchens to infuse maximum flavor into each grain of rice.

Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers.

The Origins of Biryani

Historians often attribute the creation of Biryani to Mumtaz Mahal, wife of Shah Jahan—the Mughal emperor who built Taj Mahal. She noticed malnourished soldiers in her husband’s army and ordered a nutritious dish be prepared with meat and rice. Thus, biryani was born.

However, others argue that biryani originated from pilaf recipes brought by Turk-Mongol conquerors. Over time, Indian spices were added leading to what we now know as biryani. Regardless of its true origin, it’s clear that biryani is a product of cultural fusion—a testament to Pakistan’s rich history.

Ingredients Used in Traditional Biryani

A traditional Pakistani biryani is characterized by its long-grain basmati rice layered with marinated meat—usually chicken or mutton—and cooked on low heat (dum). The meat marinade typically includes yogurt and a blend of spices such as turmeric, red chili powder, coriander powder, garam masala among others.

Fried onions (birista), mint leaves (pudina), boiled eggs and lemon slices are often used for garnishing. Each ingredient plays its part in creating the complex flavor profile that makes biryani so loved.

Variations of Biryani Across Pakistan

Biryani varies across Pakistan, reflecting the diversity of its people. In Karachi, biryani is spicy and includes potatoes—a unique addition not seen in other regions. Sindhi biryani, another popular variant, is known for its tangy taste due to the generous use of souring agents like lemon and dried plums (aloo bukhara).

In contrast, Lahore’s biryani leans towards a milder flavor profile with less spice but more aroma from whole spices like cloves and green cardamom. Hyderabadi biryani from Hyderabad (Sindh) is also well-known—it’s distinguished by its cooking method where raw marinated meat and partially cooked rice are layered and cooked together.

The Art of Cooking Biryani

Cooking biryani is an art that requires patience and precision. It begins with marinating the meat for several hours—sometimes overnight—to allow the flavors to penetrate deeply. The rice is then parboiled separately.

The final step involves layering the partially cooked rice over the marinated meat in a heavy-bottomed pot. This pot is sealed tightly to trap steam (dum), allowing the flavors to meld together as it cooks slowly over low heat.

Serving and Eating Etiquette for Biryani

Biryani is traditionally served on a large platter or in a clay pot in which it was cooked. It’s often accompanied by raita—a yogurt-based side dish—and salad.

When eating biryani, many prefer using their hands instead of utensils. This not only enhances the sensory experience but also connects one to age-old traditions.

Popular Occasions for Serving Biryani

Biryani isn’t just everyday fare—it’s often reserved for special occasions such as weddings, Eid celebrations, and family gatherings. Its rich flavors make it perfect for festive occasions where food plays a central role.

In recent years, biryani has also become a popular choice for Sunday lunches, signifying the end of the week and time spent with family.

Influence of Pakistani Biryani Globally

Pakistani biryani has made its mark globally. From New York to London, it’s appreciated for its rich flavors and aromatic rice. It’s not uncommon to find Pakistani restaurants overseas serving their version of biryani, often adapted to local tastes.

For many Pakistanis, it evokes memories of family gatherings, festive celebrations, and childhood nostalgia. The aroma of biryani cooking can transport one back in time. Indeed, every bite of biryani tells a story—a story of tradition, culture, and shared experiences that make it more than just a meal. It’s a symbol of Pakistan’s rich culinary heritage.

A Simple Biryani Recipe

Biryani is a dish that requires time and patience, but the end result is worth every minute. Here’s a simple recipe to help you create this flavorful dish at home.

Ingredients

• 2 cups Basmati rice
• 500g chicken or mutton, cut into pieces
• 4 onions, finely sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Handful of mint leaves (pudina)
• Handful of coriander leaves
• Juice of one lemon
• Oil for frying

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about half an hour.
2. Heat oil in a pan and fry half of the sliced onions until they turn golden brown. Remove from oil and set aside.
3. In the same oil, add remaining onions and sauté until translucent.
4. Add ginger-garlic paste to the pan and sauté until fragrant.
5. Add chopped tomatoes and cook until soft.
6. Add chicken or mutton pieces to the pan along with red chili powder, turmeric powder, coriander powder, garam masala and salt. Cook on medium heat until meat is tender.
7. Stir in yogurt and cook for another few minutes.
8. In a separate pot, bring water to boil with a pinch of salt added to it. Drain soaked rice and add it to boiling water.
9. Parboil rice till it’s about three-quarters done then drain off excess water.
10. Layer partially cooked rice over the meat in the pan. Sprinkle fried onions, mint leaves, coriander leaves and lemon juice on top.
11. Cover the pot with a tight lid and cook on low heat for about 20-30 minutes until rice is fully cooked and flavors have melded together.

The Broader Cuisine of Pakistan

Pakistani cuisine is as diverse as its people, reflecting influences from various regions including Central Asia, Middle East, and South Asia. It’s characterized by rich flavors, aromatic spices, and a variety of textures.

Meat Dishes

Meat plays a central role in Pakistani cuisine. Dishes like Nihari (slow-cooked beef stew), Haleem (a hearty dish made with meat and lentils), Kebabs (grilled or skewered meat), and Karahi (meat curry cooked in a wok) are popular choices.

Vegetarian Fare

Despite the prominence of meat, vegetarian dishes also hold their own in Pakistani cuisine. Daal (lentil curry), Aloo Gobi (potato and cauliflower curry), Bhindi Masala (okra stir-fry) are often enjoyed with roti or rice.

Bread Varieties

Bread is an integral part of every meal in Pakistan. From Naan to Roti to Paratha—each has its unique place at the dining table.

Desserts

No meal is complete without dessert. Traditional sweets like Gulab Jamun (deep-fried milk balls soaked in sugar syrup), Jalebi (fried sweet pretzel-like dessert), Kheer (rice pudding) are loved by all.

Pakistani cuisine offers something for everyone—from spicy curries to mild lentil dishes; from succulent kebabs to flavorful biryanis; from soft naans to crispy parathas—it’s a culinary journey that promises to delight your taste buds at every turn.