What Is Biryani? Everything You Need to Know Before Your First Bite

Picklelicious Curries
Aug 22
6 min read

If you’ve ever wondered what is biryani, you’ve come to the right place.

This aromatic, layered dish of rice, meat, and spice has captured hearts around the world, and especially here in the UK. With its Persian roots and strong Mughal influence, biryani travelled through India, picked up regional flavours, and has now made its way into the kitchens, takeaways, and hearts of biryani lovers everywhere. Whether you enjoy a hearty chicken biryani, a royal mutton biryani, or a fragrant vegetarian version, this dish is much more than just food; it's an experience.

In this blog, we break down everything you need to know before your first bite.

What Is Biryani?
The Components of Biryani
Types of Biryani
Which Spices Are Used in Biryanis?
What Makes a Good Biryani?
Restaurant-Style Chicken Biryani
Why Do I Love It So Much?
The Roots of This Recipe
How to Make Biryani
How to Decorate a Biryani
Conclusion
Biryani FAQs

What Is Biryani?

What is biryani? In simple terms, it’s a traditional South Asian dish made by layering biryani rice with marinated meat or vegetables, slow-cooked together with rich spices and herbs.

The meat is typically chicken, lamb, or goat, though seafood and vegetarian versions are also popular. Served hot and heaped high on platters, often served during festivals, weddings, or large family gatherings. And in the UK, it's one of the top choices at any Indian restaurant in Wakefield or across the country.

What sets biryani apart? Each bite is a burst of flavour, warmth, and comfort—and once

you've tried it, you'll understand the hype.

The Components of Biryani

A classic biryani, whether chicken, lamb, veg, or seafood, is all about the interplay of its elements:

Rice: Usually aged basmati for unmatched fragrance and length.
Marinade: Usually yoghurt-based, with garlic, ginger, lemon juice, and spices.
Spices: A blend of whole and ground spices, balanced for fragrance and warmth.
Gravy or Curry: Often called the biryani curry layer, it adds richness and depth.
Garnish: Barista onions (Crispy fried onions), mint, coriander, saffron milk, kewra water, and sometimes nuts or boiled eggs.

Types of Biryani

Biryani changes character as it travels through regions. Here are some of the most loved styles:

Hyderabadi Biryani
Cooked using the dum method, this type is famous for its layered cooking with raw marinated meat and rice. Saffron and barista onions add a rich finish.
Thalassery Biryani
Hailing from Kerala, this version uses kaima rice instead of basmati and often includes seafood, green chillies, and coconut oil for a coastal touch.
Awadhi Biryani
From Lucknow, it’s made using the pukka method, where meat and rice are cooked separately before being layered. It’s mild, aromatic, and elegant.
Beary Biryani
From coastal Karnataka, Beary biryani uses coconut, green chillies, and is lighter in spice but rich in aroma. Perfect for lovers of gentle heat.
Tandoori Biryani
A more modern fusion, this one incorporates tandoori-grilled chicken into biryani layers, adding smoky, charred flavours and vibrant colour.

Which Spices Are Used in Biryanis?

Cumin seeds
Green and black cardamom
Cloves
Cinnamon sticks
Bay leaves
Star anise
Nutmeg and mace
Saffron, soaked in warm milk
Rose water essence
Chilli powder
Fresh herbs: mint and coriander

Each spice is added in precise quantities, so no one flavour overpowers the rest.

What Makes a Good Biryani?

Whether it’s a chicken dum biryani or a classic mutton biryani, the following elements define a top-tier dish:

Aged basmati rice that stays fluffy, not sticky
Perfectly marinated protein that's tender and juicy
Balanced spices, fragrant but not overwhelming
A layering technique that ensures even cooking
Dum cooking that seals in all the flavour
Crispy onions and saffron for that golden finish

Moisture must be just right: too dry and it’s bland, too wet and it becomes mush.

Restaurant‑Style Chicken Biryani

In a busy professional kitchen, like the ones at the best Indian restaurant in Wakefield, the biryani process is part preparation, part performance.

Here’s how it’s done:

Chicken is marinated in a spiced yoghurt base overnight.
A rich biryani curry is cooked separately with onions and tomatoes.
Parboiled rice is layered over the chicken masala.
Saffron milk, fried onions, and herbs are added.
The pot is sealed and cooked over low heat (dum style).

The result? A fragrant, colourful biryani with tender meat and beautifully spiced rice, ready to serve at your favourite Indian takeaway in Wakefield or for a special night in.

Why Do I Love It So Much?

Biryani is so much more than a meal; it's an experience. Few dishes fill a room with such a warming aroma. With each scoop, you get comforting rice, a pop of spice, melt-in-your-mouth meat, and a sprinkle of crispy onion, whether it’s a special occasion, a chilly night in, or just because, biryani always feels both nostalgic and exciting, like the world’s best one-pot comfort food.

The Roots of This Recipe

Imagine a royal Persian court centuries ago. Large copper pots simmering gently, releasing the sweet scent of saffron and cardamom into the air. This was where the idea of layered rice and meat began, a dish meant for nobility, made with care, and served with pride.

As traders and emperors moved eastward, this elegant rice dish made its way to the Indian subcontinent. Then came the Mughals, bringing not only power but also a deep love for food. They didn’t just get recipes, they brought techniques and a passion for perfection. In their royal kitchens, biryani evolved from simple layers into something spectacular.

The dish settled into different regions, Lucknow, Hyderabad, Kolkata, Kerala, and each gave it a new identity. In Lucknow, it became graceful and aromatic. In Hyderabad, it grew bold and fiery. Along the Malabar coast, it embraced coconut and seafood.

And eventually, like all great stories, biryani travelled again, this time across oceans. Today, you’ll find it steaming on plates in homes, takeaways, and restaurants from Birmingham to Bradford, Leicester to Wakefield. It has become a part of the UK’s multicultural heartbeat.

But no matter where it’s served, biryani still whispers its royal past, one spoonful at a time.

How to Make Biryani

Ingredients for Marinade & Biryani

For the Marinade

600g chicken thighs
150g Greek yoghurt
1 tbsp ginger-garlic paste
1 tsp turmeric
1½ tsp garam masala
1 tsp red chilli powder
Salt
Juice of ½ lemon

For the Biryani

300g aged biryani rice
2 large onions, thinly sliced
3 tbsp ghee or vegetable oil
Whole spices (2 cloves, 2 cardamoms, 1 bay leaf, 1 small cinnamon stick, 2 star anis)
Mint and coriander leaves
Saffron soaked in 2 tbsp warm milk
Barista Onions
Optional: boiled egg halves, roasted cashews

Step‑by‑Step Guide

Marinate the Meat: Mix marinade ingredients, coat chicken/lamb/veg, and chill for at least 1 hour (longer is better).
Par‑boil the Rice: Rinse rice until the water runs clear, soak for 30 minutes, then par-boil with whole spices until just undercooked. Drain well.
Fry Onions & Make Masala: Fry onions in ghee/oil until deep brown; set half aside. Add marinated meat/veg, cook till sealed.
Layer the Biryani: In a heavy pot, layer meat/veg with masala gravy, then rice, repeating as needed. Top with fried onions, mint, coriander, and saffron milk.
Seal & Dum Cook: Cover with a tight-fitting lid or foil, cook on low for 30–40 minutes, or bake at 170°C for a similar time.
Final Garnish & Rest: Scatter extra fried onions, herbs, nuts, and sliced eggs. Let rest for 10 minutes before opening and serving.

Biryani Rice Technique

Getting the rice right is essential:

Rinse to remove starch
Soak for 30 minutes
Parboil with salt and whole spices
Drain and handle gently to avoid breakage
Layer loosely to allow steam circulation

Traditional Cooking Style

There are various types of cooking briyani in different regions & cultures:

Kacchi Biryani – Raw marinated meat layered with rice, cooked together.
Pukka Biryani – Both meat and rice are pre-cooked, then layered.
Dum Cooking – Sealed pot method; essential for real depth of flavour.
Thalassery - Biryani often features prawns, short-grain rice, and a lighter masala.

How to Decorate a Biryani

Presentation is part of the experience. Top your biryani with:

A drizzle of saffron milk
Crispy golden onions
Fresh mint and coriander
Roasted cashews or almonds
Boiled eggs (optional)
A few drops of rose water

It’s all about elegance and flavour in every bite.

Conclusion

There’s a reason biryani’s magic has travelled from royal Persian tents to Mughal palaces, Sunday family lunches, and the trendiest UK takeaways. Layer upon layer of flavour, texture, and aroma, biryani is both comfort and celebration in a single pot.

Tried your first biryani? Share your thoughts, tag your photos, or tell us about your favourite UK biryani spots in the comments below. Want the real thing? Visit us for our signature biryani, or check our related recipes for your next fakeaway night. Biryani: it’s the dish you’ll come back to, bite after fragrant bite.

And if you're in the area, drop by our Wakefield restaurant to try a freshly made, dum-cooked version, authentic, aromatic, and unforgettable.

Order Chicken Tikka Masala Now

Frequently Asked Questions

What is dum?

Dum refers to sealing the pot and cooking biryani gently so the flavours meld and the rice stays fluffy, not just “steaming,” but a slow-cooked infusion.

Can I use chicken breast?

You can, but thigh/leg is juicier and more forgiving. If you use breast, monitor cooking closely.

How spicy is it?

Biryani is usually medium spice, but you can dial up or down by adjusting fresh chillies and powders.

Is it gluten‑free?

Yes, when using pure spices and basmati rice, biryani is naturally gluten-free.

Can I make it vegetarian?

Absolutely! Use paneer, mushrooms, jackfruit, or mixed vegetables—treat them as you would the meat.

Best leftovers storage?

Cool quickly, refrigerate up to 3 days, or freeze for up to 3 months. Reheat gently so the grains stay loose.