What is Biryani?

What does Biryani consist of? 

Biryani consists of basmati rice, aromatic spices, meat and/or vegetables. It’s cooked on a low heat, slowly so the ingredients are cooked at the same time and the spices have time to infuse into all the ingredients. It’s often misunderstood as a curry dish when it’s traditionally a one-pot rice dish that’s brimming with flavour.

History of Biryani 

Biryani is thought to have been introduced to India by the Mughals, who were famed for their rich and luxurious cooking methods. 

Rafi was born in Hyderabad, where the most popular Biryani comes from. Rice is a staple ingredient in this region so it’s no surprise that the most desired dish served here is a one-pot rice dish. Hyderabadi Biryani is known for its intense heat and flavours. Hyderabadi Biryani is traditionally cooked using the dum method - a slow cooking process where the pot is tightly sealed with dough, trapping steam and cooking the ingredients. 

This process allows the flavours to fully absorb into all of the ingredients, creating a flavour-packed dish that’s a must-try when visiting Hyderabad. 

Rafi never sealed her Biryani with dough or by weighing the lid down with live embers or a hot brick; instead she stuck to this golden rule - never open the pan while the Biryani is cooking. As another precaution, we suggest adding a piece of foil under the lid to further prevent any steam escaping. 

This keeps all the moisture in the pan so that all the ingredients can cook thoroughly. To test if the Biryani is cooking at the right temperature, Rafi would sprinkle some cold water on the outside wall of the pan; if it sizzles away quickly, the Biryani is cooking at the right temperature. Rafi would say that ‘Biryani always announces itself by emitting the most engulfing aroma.’

Traditionally, Biryani would be made with mutton (goat meat) or chicken, but other variations feature beef, fish or a mixture of vegetables. Rafi included a vegetarian version in her cookbook, which included cauliflower and potatoes. Potatoes are another great choice as they absorb all the flavours from the spices and become very soft with slow cooking. 

We recommend making the Biryani for entertaining as it’s a real crowd pleaser. Rafi thought it was the perfect dish to make for catering to a large crowd - she would sometimes serve it to over 30 people! To make entertaining easier, Rafi made a Biryani Spice Mix that takes some of the legwork out of cooking this dish. 

Our Biryani Spice Mix is based on the Hyderabadi Biryani, but without the intense heat. However, like all of our Spice Mixes, you can choose the heat strength that you prefer. Our Spice Mix is packed with aromatic spices like Green Cardamom, Cinnamon and Black Cumin. 

Follow these tips to make the ultimate Biryani at home using our Spice Mix or your chosen recipe. 

Tips for cooking Biryani

Biryani cooking tips 

Marinate ingredients - marinade for at least 4 hours or preferably overnight. This will give the spices enough time to infuse their flavours into the marinated ingredients. 

Soak the rice - this is essential for achieving fluffy, evenly cooked rice throughout the dish. 

Measuring the liquids - add the right amount of liquid that your recipe suggests. This is crucial for the dish to cook and the rice to become fluffy. 

Grease with butter - this is an important step to prevent ingredients from sticking to the sides of the pan. This also helps to create the prized crispy layer of rice at the very bottom of the pan. 

Layering the ingredients - add even layers of rice and ingredients so the Biryani can cook evenly. We suggest creating 3 even layers: rice, ingredients and then one final layer of rice. 

Cook on a low heat - the Biryani favours slow cooking. This allows all the ingredients to cook through and the flavours to release from the spices. 

Oven cooking - we recommend cooking the Biryani in the oven at 140°C as this helps it to cook evenly and create a slightly caramelised crust around the edges. Alternatively, cook directly on the hob for a delicious layer of crunchy rice at the bottom of the pan.

Biryani equipment tips 

Add foil - adding foil to the lid of the pot will help the dish retain more moisture.

Use a tight-fitting lid - this will also keep the moisture sealed in the pot. 

Use a good quality pan - clay pots, cast iron casserole dishes, Dutch ovens and non-stick pans (with oven-proof lids) are the best to use for cooking Biryani. 

Types of ingredients for cooking Biryani

Quality rice - rice is the main ingredient in Biryani, so choose a high-quality basmati rice to make the best Biryani possible. 

Using meat - lamb, goat or beef are great choices for adding to the Biryani. For lamb and goat, leg and shoulder pieces work best. If using beef, use chuck or shank cuts. These cuts become tender and succulent when slow-cooked, so they will be perfect in the Biryani. 

Using vegetables - root vegetables like potatoes and carrots work brilliantly in the Biryani as they absorb a lot of flavour and become deliciously soft. 

Add saffron - adding a few strands of saffron into the milk and water mixture will add more flavour to the dish and give the rice a golden colour. 

For serving, we’d recommend adding a dollop of yoghurt to the side of the Biryani. Try serving the Biryani with Tarka Dhal or Tomato Goju for a delicious meal that's perfect for sharing. For something different, serve with the Boiled Egg Curry Recipe just like Rafi would serve it. 

We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.