Biryani - At the Top of the Beauty of World Cuisine!

In the Middle East, the Biryani of Pakistan may be compared with Mansaf.  

The history of biryani can be traced back to medieval Islamic Persia, where an early rice-and-meat dish known as pilaf originated. This culinary tradition traveled to South Asia with Muslim conquerors - most notably the Mughals - in the 16th century.  In the vibrant cultural exchange that followed, the dish evolved as Persian and Arabic spices blended with local ingredients, eventually becoming a fragrant, saffron-infused rice preparation. Within the royal kitchens of the Mughal Empire (1526 - 1857), biryani developed into a refined delicacy -nutritious enough for soldiers yet luxurious enough for emperors.

The Mughals were renowned for their love of food. Their royal palace reportedly housed no fewer than six to eight kitchens, each staffed by expert chefs from across the Muslim world, including Persia, Syria, Lebanon, Palestine, and Egypt. These chefs introduced their culinary traditions, experimented with flavors, and transformed existing Middle Eastern dishes into new South Asian masterpieces - biryani among them.

The word biryani is derived from the Persian birian, meaning “fried before cooking.” Over time, biryani took on distinct cultural identities across South Asia’s Muslim communities. Iconic regional styles include the Hyderabadi biryani of southern South Asia and the Lucknowi biryani of the north.  The Nizam of Hyderabad’s royal chefs are said to have developed at least a dozen variations.

From Mughal South Asia, biryani traveled further -reaching Malaysia, South Africa and regions across the Middle East. In parts of the northern Middle East, the closest counterpart to biryani is mansaf.

Mumtaz Mahal, wife of the fifth Mughal Emperor, Shah Jahan, is often credited in culinary lore with inspiring what became one of biryani’s most exquisite recipes - rich with select Persian spices and saffron.

Traditionally, biryani can be made with chicken, beef, mutton, or lamb. Originating in the Mughal royal kitchens of the 1500s, the dish continued to diversify. In Pakistan today, several beloved varieties exist - for example, Sindhi biryani, famous for its spicy blend of meat and potatoes, and Memoni biryani, known for its use of bay leaf and intense, fragrant spices. Saffron strands are commonly soaked in kewra water and then diluted to achieve a balanced aroma.

As meat and saffron have become costly, biryani is now considered more of a celebratory dish than an everyday meal, unlike in the Mughal era. Interestingly, the modern concept of “veggie biryani” -  an occasional substitute for the traditional meat version - has less to do with austerity than assumed.  Instead, it reflects an effort toward balanced eating, allowing vegetables to be cooked in rich biryani spices so they taste more flavorful and less bland.