Biryani: Your favourite Biryani and the different varieties

mutton biryani

Biryani is a dish originating from the Indian subcontinent that typically consists of rice, meat or vegetables, and spices cooked in a gravy. 

There are many variations of Biryani, some of which are made with specific types of rice, meats, or vegetables. Some people even make their own versions by combining different spices and ingredients. Regardless of the variation, Biryani is always a delicious and heartwarming meal.

Origins of Biryani

Biryani is a royal dish originating in the Mughal Empire. The origins of Biryani are unknown, but it is believed to have originated from the Persian region. The dish originally consisted of meat, rice, and spices cooked together in a sealed pot or bowl. 

Over time, variations of the dish were created, including seafood, vegetables, and even sweet flavours. Biryani is now an iconic part of Indian cuisine and can be found all over the country.

Different types of Biryani

There are several different types of Biryani, including chicken biryani, lamb biryani, vegetable biryani, and shrimp biryani. Each type of Biryani is unique in its own way and is sure to please even the most discerning palate. 

Whether you’re looking for something light and refreshing or hearty and filling, there’s sure to be a type of Biryani that appeals to you.


Recipe for Classic for Chicken Dum Biryani

You must have made Biryani at home, but here we will share the most simple and relishing recipe for Dum Biryani that you can make at home and impress your guests. 


For Biryani:

  • One pound of chicken (bones included) is the finest option. 
  • 4 garlic cloves (sliced thin)
  • 4 pieces of fruit and vegetables (chopped fine)
  • Ginger-garlic paste in a jar
  • 1 spoon Biryani Masala
  • 1/2 cup chopped coriander (finely chopped)
  • 1 pound of mint (finely chopped)
  • 2 to 3 tbsp. cooking oil
  • Ghee: 1 tablespoon (clarified butter)
  • 2 pieces of cinnamon
  • 3 crushed cloves
  • An anise star
  • a pinch of salt
  • 1 or 2 drops of food-grade orange dye (optional)

Rice Preparation:

  • Basmati rice is 4 cups (long grain rice)
  • Drinking water in 4 litre containers
  • 1 tbsp. of cooking oil
  • 0.5 tsp. of salt per serving

For the purpose of chicken marinade, see the recipe below.

  • 2 tbsp. of yoghurt.
  • 6 fried onions, divided (also called barista)
  • a teaspoon of ground red pepper
  • 1 tsp. of ground turmeric
  • Ginger and garlic paste, 1 tsp.
  • 12 teaspoon cardamom powder
  • Cut one green chile in half.
  • Citrus flavouring: 1 tbsp (freshly squeezed)
  • Toss in 1 tsp of coriander (chopped)
  • Mint leaves, 2 teaspoons (chopped)
  • a pinch of salt
  • 1 tsp. ground pepper

Method to make Chicken Dum Biryani

  1. Rinse the rice twice or three times to remove the starch and not break the grains. For around 10 minutes, soak basmati rice in water. On average, boil 2 to 3 litres (1 gallon) of water in a large, heavy pot with a deep bottom. Cooking oil and salt should be added to the mixture. 
  1. Pour in the washed rice and cook it for 34 of the way through the recommended cooking time (3 and half minutes is about right for me). Basmati rice cooks differently depending on the brand, so keep an eye on it. Three-fourths of a cup of rice was ready in just 3.5 minutes. Wait until the rice is done cooking before draining the water.
  1. Combine all of the listed ingredients and use them to flavour the chicken. For the best results, marinate the chicken overnight in the refrigerator. If you’re pressed for time, give it at least 45 minutes to marinade.
  1. In a large, heavy saucepan, warm the oil and ghee. In a large skillet, heat oil and cook the listed ingredients (onions, tomatoes, green chilies, ginger-garlic paste, etc.). Cook the chicken after it has been marinated. Chicken should only be half-cooked.
  1. Layer rice and chicken (at least two layers of each) with fresh coriander and mint leaves. Using dough, seal the pan and lid together ( to make a tight seal). Cook it for at least 10-15 minutes on low heat in a dum.
  1. Pour the Biryani into a bowl, top with the remaining masalas, and garnish with coriander leaves. Raita is an excellent accompaniment to this dish.

The different ingredients in Biryani

The different ingredients in Biryani create a unique taste that is hard to duplicate. Some of the key ingredients include turmeric, cumin, cardamom, cloves, and cinnamon. These spices are used to flavour the rice and meat or poultry. The slow cooking process also results in an intense flavour profile that is difficult to replicate with any other dish.

Tips to make perfect Biryani

There is no one perfect way to make Biryani, but following these tips will result in a delicious and visually appealing dish.

  • First, choose the right kind of rice. Basmati rice is a good choice for Biryani because it has a nutty flavour and absorbs flavours well. Arborio or short-grain rice can also be used, but they will not cook evenly and may become mushy during baking or frying.
  • Select the right protein. Ground chicken or lamb are both common choices for Biryani, but other options include shrimp, duck, beef, or fish. Try to use a variety of meats, so the dish has flavour and texture variation. But if you are a vegetarian, you can add paneer, soya chunks, and also soya cubes. 
  • Vegetables and Spices. Add vegetables and spices to give your Biryani an extra layer of flavour and texture. Experiment with your choice of vegetables.
  • The best method of cooking Biryani is through slow cooking. So if you are looking for ways to cook Biryani at home, you can use a rice cooker for making delicious Biryani. 
  • Use Biryani masala for making restaurant style Biryani. 


In conclusion, biryani is a dish that can be enjoyed in many different ways, depending on your personal preference. Whether you enjoy it with a traditional side of naan and raita, or something a little more innovative like chicken tikka masala, there’s sure to be a biryani dish that will please everyone in your party. 

So why not give it a try this holiday season?

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