Biryani's history can be traced back to the Indian subcontinent, where it was introduced by Persian travelers and Mughal rulers during the 16th and 17th centuries. The word “Biryani” is derived from the Persian word “Birian,” which means “fried before cooking.” It is believed that Mughal emperors, who ruled most of India during that period, developed this rice-and-meat dish as a royal feast, combining their Persian roots with Indian cooking styles.
In the royal kitchens of the Mughal courts, skilled cooks prepared biryani for the emperors and their guests. The dish was considered a symbol of wealth and power because it used costly spices like saffron and fragrant long-grain rice. Its preparation was often an elaborate process, with meat being marinated overnight and slow-cooked with rice in a sealed pot, allowing the flavors to mingle perfectly — this technique is called “Dum” cooking.
As biryani spread across India, different regions adapted it to suit their tastes and local ingredients. Some of the most famous versions include:
Over the centuries, biryani’s fame traveled far beyond India’s borders. It became a popular dish across Pakistan and Bangladesh, and then spread to the Middle East, Southeast Asia, the United Kingdom, and other countries with large South Asian communities. Today, you can find biryani in restaurants worldwide — from street food stalls in Dubai to fine-dining restaurants in London and New York.
In modern times, biryani continues to evolve. Chefs and home cooks now create vegetarian and vegan versions, as well as fusion recipes like paneer biryani or even seafood biryani. Its appeal lies in its rich flavors, aromatic spices, and the festive feeling it brings whenever it’s served.
Biryani is not just a dish; it’s a celebration of culture, tradition, and history. From its royal Mughal origins to its present-day fame around the world, biryani remains one of the most beloved and iconic dishes in global cuisine.