Biryani, a deliciously‐seasoned rice dish made with fish, meat or vegetables, is almost a national obsession in some parts of India. Try this versatile blend in any biryani recipe, accompanied by a few whole spices.
The term biryani comes from the Farsi phrase birinj biriyan, “fried rice.” Rice is fried separately until about half-cooked, usually in oil or ghee, and then placed in a pot along with marinated meat or vegetables and spices.
Generally, biryani is less piquant than curry, which makes more extensive use of hotter varieties of chili peppers. South Asian chefs consider biryani to be a mild dish well suited to diners sensitive to hot food.