Biryani is the mixed rice cuisine which originally originated from Persia and later brought to India by Mugals. The Biryani word is derived from Persian language; Birian means “fried before cooking”, and Birinj means “rice”. Although this scrumptious dish is discovered by Persian people, is further developed and enhanced in Mughals Kitchen. As per the remnants of history, Biryani was introduced in India by Mugal emperor Tmur in 1398.

Generally, Biryani is made with numerous spices, vegetables, rice, and meat ( pork, lamb, goat and chicken.) It is a very popular dish in the southern part of the Asian subcontinent. Many people often get confused between Biryani and Pulao. There are a lot of differences between these two cuisines, albeit they seem the same. In pulao vegetables and meat is cooked together with rice, whereas in Biryani the gravy is separately cooked before being layered on the cooked rice. Also, Biryani is a main cuisine, while Pulao is a secondary accompaniment with the main dish. 

There is no single recipe for making Biryani; you will be surprised to know that around 30 types of Biryani are cooked around the world, some of them are Chicken Biryani, Kacchi Biryani, Teehari, Beef Biryani, Ambur Biryani, Bohri Biryani, Memoni  Biryani, Mugalai Biryani etc. Because of the long length and fluffy texture Basmati is considered as the best Biryani rice. It gives it flowery aroma and enhances the taste.

Making delicious and perfect  Biryani is all practice. You can consider the following tips to make great and flavour chock-full Biryani.

 

  • Use Dry Spices

Dry spices is the secret of making flavorful Biryani. Use high quality dried spices such as cloves, cinnamon, black cardamom, turmeric, red chili powder, black pepper seeds, green cardamom, while making Biryani rice. To add fragrant Biryani it is best to buy them whole spices rather than powdered one. 

 

  • Use Meat Stock

Most of the people add simple water while cooking the Biryani, according to the expert chefs adding meat or chicken stock enhances the taste of Biryani rice. So, it would be better to use meat stock in lieu of plain water. The rice absorbs the flavour of meat or chicken and makes it more appetizing.

 

  • Fried Onion

Fried onions give necessary sweetness to the Biryani. So, it’s essential to garnish the Biryani with a good amount of long-sliced fried onion. Do not over fry the onion, otherwise they give a bitter taste. Also, do not leave them under cooked, for optimum taste fry them till they turn to golden brown. 

 

  • Long Grain Rice

Besides using quality spices, it’s also important to use high quality long-grain rice to come up with delicious Biryani. As per our research Basmati rice is the best rice for Biryani. It not only gives a nice nutty texture to Biryani but also boosts up its flavours. Some people also use Jasmine rice instead of Basmati, but they do not add fluffiness in the dish. 

 

  • Soak The Rice

It’s vital to rinse rice in normal water for 20-30 minutes. This process removes the dirt from the rice and extends their length. Also, it helps to reduce stickiness in the rice and allows them to absorb water while boiling. 

 

  • Rice To Meat Ratio

To prepare great Biryani, the rice to meat ratio should be appropriate. The golden ratio is 1:1, means for one cup of rice you should use 1 cup of meat or chicken.  But the people who love meat desperately can add a little bit more meat into the Biryani.

 

  • Use Thick Bottom Pot

To prevent the bottom rice from burning, it’s essential to use a thick bottom Pot while preparing Biryani. You can also add more thickness to your pot by placing a griddle under it.

 

  • Use Saffron To Enhance The Color

Don’t forget to add saffron soaked milk in the Biryani rice to make them more vibrant and alluring.

 

The Bottom Line -:

So here’s the thing. World is full of myriad Biryani dishes, but with the above tips you will definitely be making mouth-watering Biryani rice every time.