Fun Facts

Royal Origins

Biryani is believed to have originated in the kitchens of the Mughal emperors. Persian influences brought by the Mughals mixed with Indian spices to create what we now know as biryani.

Endless Varieties

There are around 30 to 50 well-known traditional biryani types globally, with unique interpretations across South Asia, the Middle East, and Southeast Asia. Some of the regional varieties of biryani, include Hyderabadi, Sindhi, Karachi, Peshwari, Lucknowi, Kolkata, and Malabar biryanis. Each type has its unique flavor profile, ingredients, and cooking style, influenced by the local culture and spices.

The Dum Technique

Traditional biryani is often made using the “dum” technique, where the pot is sealed, trapping steam inside. This slow-cooking method allows the flavors to meld beautifully, infusing the rice and meat with the aroma of spices.

Biryani vs. Pulao

Although similar, biryani and pulao are not the same. Biryani involves layering partially cooked rice with meat, whereas pulao is made by cooking the rice and meat together, often with fewer spices.

Popularity Across Borders

Biryani is popular not just in South Asia but also in the Middle East and parts of Africa, with each region adding its twist to the recipe.

World Records

The largest biryani ever made weighed over 14,000 kg, set in Hyderabad, India, in 2008! It was cooked in a massive pot and served thousands of people.

International Appeal

Biryani consistently ranks among the most ordered and loved foods in countries with South Asian diasporas, and even appears on restaurant menus worldwide.

Biryani’s versatility and rich history make it a favorite that continues to bring people together across cultures!