Biryani

Biryani(/bɜːrˈjɑːni/) is amixed rice dishpopular inSouth Asia, made with rice, meat (chicken,goat,lamb,beef) or seafood (prawnsorfish), andspices. To cater to vegetarians, the meat or seafood can be substituted with vegetables orpaneer.Sometimeseggsor potatoes are also added.
Biryani is one of the most popular dishes among theSouth Asian diaspora, although the dish is often associated with the region'sMuslim populationin particular.Similar dishes are also prepared inIran,Iraq,Myanmar,Thailand, andMalaysia.Biryaniis the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.
One theory states that it originated frombirinj(Persian:برنج), the Persian word for rice.Another theory states that it was derived frombiryanorberiyan(Persian:بریان), which means "to fry" or "to roast".It may alternatively be related to the Persian wordbereshtan(Persian:برشتن) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices.
The exact origin of the dish is uncertain, however, it has been suggested that it originated inPersia. InNorth India, different varieties ofbiryanideveloped.
According to the historianLizzie Collingham, the modernbiryanideveloped in the royal kitchens of theMughal Empire(1526–1857) and is a mix of the native spicy rice dishes of South Asia and the Persianpolao.Indian restaurateur Kris Dhillon believes that the dish originated inPersiaand was brought to South Asia by the Mughals.Salma Hossein, whom theBBChas dubbed the "doyenne of Islamic cooking in India," shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era. Food scholarPushpesh Pantalso challenges the Mughal-origin claim, stating that it originated inIranand that "there is no evidence that biryani first came to this land with the Mughals. It is far more probable that it travelled with pilgrims and soldier-statesmen of noble descent to theDeccan regioninSouth India".
Another theory claims that the dish was prepared in South Asia before the first Mughal emperorBaburconquered India.The 16th-century Mughal textAin-i-Akbarimakes no distinction betweenbiryanisandpilaf(orpulao): it states that the word "biryani" is of older usage in India.A similar theory, thatbiryanicame to India withTimur's invasion, appears to be incorrect because there is no record ofbiryanihaving existed in his native land during that period.
According to Pratibha Karan, who wrote the bookBiryani,biryaniis of Mughal origin, derived frompilafvarieties brought to the South Asian subcontinent byArabandPersiantraders. She speculates that thepulaowas an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish becamebiryanidue to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.
According to Vishwanath Shenoy, the owner of abiryanirestaurant chain in India, one branch ofbiryanicomes from the Mughals, while another was brought by the Arab traders toMalabarin South India.
There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.
Some claim that the dish "oonchoru" as mentioned inSangam literature, which dates from between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was served to the soldiers of theCherakings inKerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.
The spices used in the preparation of South Indian biryanis, such as those used in theMalabarvariety, are distinctive to the region and theWestern Ghats. These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of South Indian biryani.
In South India, where rice is more widely used as a staple food, several distinct varieties ofbiryaniemerged fromHyderabadinTelangana,VijayawadainAndhra Pradesh,MangaloreandBhatkalin CoastalKarnataka,ThalasseryinKerala, as well asAmburandChettinadinTamil Nadu.
Pilaforpulao, as it is known on the Indian subcontinent, is another mixed rice dish popular in thecuisines of the Indian subcontinent, Central Asia, andMiddle Eastern cuisine. Opinions differ on the differences betweenpulaoandbiryani, and whether there is actually a difference between the two.
According to Delhi-based historianSohail Hashmi,pulaotends to be plainer thanbiryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions.Biryanicontains more gravy (oryakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured.Biryaniis also cooked with additional dressings and often would have a light layer ofscorched riceat the bottom.
Author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that abiryaniconsists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while thepulaois not layered.
AuthorColleen Taylor Senlists the following distinctions betweenbiryaniandpulao:
Ingredients forbiryaniare extensive and vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb,prawn or fish) is the prime ingredient with rice. As is common in dishes of South Asia, vegetables are sometimes also used when preparingbiryani. Corn may be used, depending on the season and availability. Navratanbiryanitends to use sweeter, richer ingredients such ascashews,sultanas(kishmish), and fruits such as apples andpineapples.
The spices andcondimentsused in biryani may includefennel seeds,ghee(clarified butter),nutmeg,mace,pepper,cloves,cardamom,cinnamon,bay leaves,coriander,mint,ginger, onions, tomatoes,green chilies,star anise, and garlic. The premium varieties includesaffron.Some commercial recipes for biryani also include aromatic essences such as Mithaattar,kewraandrose water. Dried sour prunes (alu bukhara) may also be added to the biryani. Innasi briyaniand other variants made in Southeast Asian countries such asMalaysia, Singapore, andIndonesia, typical Southeast Asian spices and aromatics such aspandanleaf may be used alongside typical South Asian spices.
The main ingredient that usually accompanies the spices is chicken, lamb or goat meat; special varieties might use beef or seafood instead. The dish may be served withdahi chutneyorraita, with the sole purpose of them being to soothe the biryani and lower the heat from the spices in the biryani. Other sides includeseekh kebab,Qorma,curry, a sour dish ofaubergine(brinjal),boiled eggs, andsalad.
Biryanican be cooked using one of two styles/techniques,pakki("cooked") andkacchi("raw").
There are many types ofbiryani, whose names are often based on their region of origin. For example,Sindhi biryanideveloped in theSindhregion of what is now Pakistan, andHyderabadi biryanideveloped in the city ofHyderabadin South India.
Some have taken the name of the shop that sells it, for example:Haji Biriyani,Haji Nanna BiriyaniinOld Dhaka,Fakhruddin BiriyaniinDhaka,StudentsbiryaniinKarachi, Luckybiryaniin Bandra, Mumbai and BaghdadibiryaniinColaba, Mumbai.Biryanisare often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.
Ambur/Vaniyambadibiryaniis a variety cooked in the neighboring towns ofAmburandVaniyambadiin theTirupattur districtof the northeastern part ofTamil Nadu, which houses a high Muslim population. It was introduced during the time of theNawabs of Arcotwho once ruled the area. It is typically made withjeera sambarice. Nowadays, it is popular as bothAmburorVaniyambadistylebiryanias those are two prominent towns along the popularBangalore to Chennai highway, where travellers are known to stop for eating.
The Ambur/Vaniyambadibiryaniis often accompanied bydhalcha, a sourbrinjalcurry, andpachadiorraitha(sliced onions mixed with plain yogurt, tomato, chilies, and salt). It is known to have a distinctive aroma and is considered light on the stomach.The usage of spice is moderate, and curd is used as a gravy base. It also utilizes a higher ratio of meat to rice.Ambur-stylebiryaniis popular as a street food all acrossSouth India.
This is an integral part of theNavayathcuisine and a specialty ofBhatkal, a coastal town inKarnataka. Its origins are traced to the Persian traders who introducedbiryanialong withkababsand Indian breads. In Bhatkalibiryani, the meat is cooked in an onion and green chili-basedmasalaand layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange. Its variations include beef, goat, chicken,titar(partridge), egg, fish, crab, prawn, and vegetablebiryani.
Though similar to those inThalassery, thisbiryanidiffers with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkalibiryani. No oil is used.
Another variety common among the Navayath mainly involves rice vermicelli being used as a substitute for rice, therefore lending this biryani the nameshayyaorshayyoas a result of its use. Like many other recipes, the meat, typically chicken, is first cooked with spices and yoghurt, with the vermicelli and fried onions being added later.
Thisbiryani, traditionally made by theBohricommunity, is one with a rich history. The Bohris, originally fromYemen, migrated mainly toGujaratand other parts of India between the 11th and 13th centuries. As a result, the dish incorporates both Yemeni and Gujarati influences. The recipe is typically standard and can vary; although its signature ingredients include crispy potatoes along with even more tomatoes and onions. It is seemingly also a dish in Pakistan.
Chettinadbiryaniis famous in the Indian state ofTamil Nadu. It is mostly made usingjeera sambarice, and is known to have a distinct aroma of spices andghee.This biryani is usually paired withnenju elumbu kuzhambu, a spicy and tangy goat meat gravy. Thepodikozhiis usually topped with fried onions and curry leaves.
Degh ki Biryani is a traditional biryani dish made with small cubes of beef or mutton. This biryani is believed to have originated in the Ahmadnagar Sultanate and is particularly famous in Parbhani, a city in the Marathwada region of Maharashtra. It is commonly served at weddings.
The meat is marinated with a blend of spices, including ginger, garlic, red chili powder, cumin, garam masala, fried onions, and curd, enhancing its rich flavor. This biryani is also referred to asKachay Gosht ki BiryaniorDum Biryani, as the marinated meat is slow-cooked with fragrant, short-grained rice underdum(sealed, slow-cooking method) to enhance its aroma and taste.The dish is cooked on a low flame using thedummethod, allowing the flavors to infuse deeply, resulting in a rich, aromatic biryani.
The Delhi version ofbiryanideveloped a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cookedbiryaniin their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions ofbiryani. This is the reason why most shops that soldbiryaniin Delhi, tended to be near mosques such asJama Masjid(for travellers) or traditional shopping districts (such asChandni Chowk).
Each part of Delhi has its own style of biryani, often based on its original purpose, thus giving rise to Nizamuddinbiryani, Shahjahanabadbiryani, etc.Nizamuddinbiryaniusually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at theNizamuddin Dargahshrine and thereafter to be distributed to devotees.A non-dumbiryani, using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahibiryani. Another version of Delhibiryaniusesachaar(pickles) and is called achaaribiryani.
The city ofDhakain Bangladesh used to be the capital ofBengal Subahand is known for Dhakaiya KacchiBiryani, aChevonBiryanimade with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat,mustard oil, garlic, onion,black pepper,saffron,clove,cardamom,cinnamon, salt, lemon,doi, peanuts,cream,raisinsand a small amount of cheese (either from cows orbuffalo). It is accompanied byborhani, a salted mint drink made of yogurt, coriander, mint and salt.
Hajibiryaniis a favourite among Bangladeshis living abroad.A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt".Bengali stylebiryani often includes potatoes.
The city ofDindigulin Tamil Nadu is noted for itsbiryani, which uses a little curd and lemon juice for a tangy taste.
According to some historians, thisbiryaniis believed to have originated many centuries back, although the origins are numerous and disputed. One historical account states that back in 1638,Shahaji Bhosaleof the Maratha Empire achieved his conquest ofBangalorein Karnataka, and his descendants set up and ran these new establishments called "military hotels".
Today, themilitary hotelsof Bangalore are well known for sellingbiryaniserved in dried leaf bowls calleddonne, in Kannada.Just like many other biryani varieties in South India, it uses the standard short grainseeraga sambarice. Along with yogurt and spices, it contains a gravy that is mainly composed ofmint,corianderleaves andgreen chillies, that gives the biryani its signature green colour. To impart a specific taste, the recipe for this biryani usually includes either kapok buds (known as Marathi Moggu) orstone flowersas additional spices. The choice of meat can be either chicken or mutton.
Hyderabadibiryaniis India's most famousbiryani; some saybiryaniis synonymous with Hyderabad.Hyderabadibiryanideveloped inHyderabad Subahunder the rule ofAsaf Jah I, who was first appointed as the governor ofDeccanby theMughalEmperorAurangzeb. It is made withbasmatirice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadibiryani, such askachay gosht ki biryaniordum biryani, wheregoat meatis marinated and cooked along with the rice. It is left on a slow fire ordumfor a fragrant and aromatic flavour.
Memoni or Kutchibiryaniis an extremely spicy variety developed by theMemonsofGujarat-Sindhregion in India and Pakistan.It is made with mutton,dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhibiryani.
Kalyanibiryaniis a beefbiryanifrom the former state ofHyderabad Deccan.Also known as the "poor man's"  Hyderabadibiryani, Kalyanibiryaniis made from small cubes ofbuffalo meator cow meat.
The meat is flavoured withginger, garlic,turmeric,red chili,cumin,corianderpowder, and lots of onion and tomato. It is first cooked in a thickcurryand then cooked along with rice. It is then cooked ondum(the Indian method ofsteamingin a covered pot). It has a distinct flavour of tomatoes,jeeraanddhania.
Kalyanibiryaniis supposed to have originated inBidarduring the reign of the KalyaniNawabs, who migrated to Hyderabad in mid 18th century after one of the Nawabs, Ghazanfur Jang married into theAsaf Jahifamily uniting their realms.Kalyanibiryaniwas served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited theirdevdior noble mansion.
This variant ofbiryaniis well-known to the state ofKerala, and gets its name from the method by which it is prepared. The recipe is considerably different from many others due to its preparation and assemblage. The meat can typically be chicken, fish orchemmeen(prawns), depending on the region. Unlike the other methods, the meat is marinated in spices and lemon juice and cooked separately; with the same applying for the rice and gravy. Coconut milk is somewhat used as a signature ingredient to enrich the texture.
The easily distinguishable aspect of this biryani is in its serving. A banana leaf is cut in half and tempered, and the meat, rice and gravy are all placed together in a particular fashion on its surface, involving some herbs andbirista(fried onions). Additional accompaniments may include eggs and coconutchutney. After assembly, the biryani is wrapped within the leaf and steamed. Due to the manner in which it is cooked and served, this is most likely ideal to be consumed by only one person.
Calcutta orKolkatabiryanievolved from Dhakaiya biryani and theLucknowstyle biryani when Awadh's last Nawab,Wajid Ali Shah, was exiled in 1856 to the Kolkata suburb ofMetiabruz. Shah brought his personal chef with him. Like Dhakaiya biryani, the Kolkata biryani is characterized by the presence of potatoes in it.
Lucknow was a capital ofAwadh Subah. For Lucknow/ awadhi biryani, basmati rice is cooked ingheewith warm, aromatic spices and then layered with a type of meat curry or marinade, sealed, and cooked over low heat until done.
Beary Biryani is a specialty of the Beary Muslim community in coastal Karnataka and is also referred to as Mangalorean-style Biryani.This biryani is distinct for its use of green chilies and coconut, giving it a rich, mildly spicy flavor with subtle hints of fennel.The spice blend typically includes nutmeg, mace (javitri), fennel seeds, poppy seeds, star anise, almonds, and fresh mint leaves, contributing to its unique aroma and flavor.The rice and meat (mutton, chicken, or beef) are first cooked separately, then layered and slow-cooked together in thedumstyle, allowing the flavors to blend harmoniously.This biryani is popularly served at weddings and family gatherings, making it an integral part of Beary Muslim culinary traditions.
This viral style ofbiryanitraces its origins to "The Spicy Venue" restaurant in Hyderabad. The recipe is quite unique and easily distinguishable from every other biryani by appearance. It is composed of a muttonkeemaand prawn biryani wrapped inside anomurice-style seasoned omelette.
This type ofbiryaniis popular in thePalakkadandCoimbatoreregions. This was most commonly prepared byRowtherfamilies in Kerala and Tamil Nadu. This type ofbiryaniis cooked in a different style. Goat meat is most commonly used and it is entirely different fromMalabarbiryani.
The exotic and aromaticSindhibiryani, originating in the former Mughal subah based inThattais known in Pakistan for its spicy taste, fragrant rice, and delicate meat.Sindhibiryaniis a beloved staple in food menus ofPakistaniand Sindhi cuisine. Thisbiryaniis prepared with meat and a mixture ofbasmatirice, vegetables, and various spices.
Also known assafeeda biryani, this variant of biryani is another with Hyderabadi origins. It was said to have been created for a Nizam who was very fond of biryani but was unable to digest spices. Today, the recipe mainly involveskhoyaand almond paste as a base along with meat and many other ingredients, albeit with no trace of red chillies or chilli powder, which alludes to the so-called "white" look of this dish. Green chillies may be used as an alternative.
Biryaniwas introduced in the 1900s toSri Lankaby theIndian Muslimswho engaged in trade within the country.In many cases, Sri Lankanbiryaniis spicier than most Indian varieties. Side dishes may include Malay pickle, Cashew curry and Mint sambol.
Thalasserybiryaniis the variation ofbiryanifound in the Indian state ofKerala. It is one of the many dishes of theKerala Muslim community, and very popular.
The ingredients are chicken with spices and the unique ingredient being the choice of rice, calledkhyma.Khymariceis generally mixed withghee. Although a large number of spices such as mace,cashew nuts, sultanaraisins, fennel-cumin seeds, tomatoes, onions, ginger, garlic,shallots, cloves and cinnamon are used,there is only a small amount of chilli (or chili powder) used in its preparation.
As apakkitype ofbiryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known askhymaorjeerakasala. Thedummethod of preparation (sealing the lid with dough [maida] or cloth and placing red-hot charcoal above the lid) is applied here to avoidscorched rice.
In Kerala, another variety called beefbiryaniis well known.
In Myanmar (Burma),biryaniis known inBurmeseasdanpaukordanbauk(ဒံပေါက်), derived from the Persian termdum pukht, which refers to a slow oven cooking technique.Danbaukis a mainstay at festive events such asThingyan, weddings and donation feasts.Givendanbauk's South Asian origins,danbaukrestaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.
Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.Indanbauk, chicken specially seasoned with adanbaukmasalaspice mix,is cooked with the rice.Danbaukis typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup.In recent decades,danbaukrestaurants have innovated variations, including "ambrosia"biryani(နတ်သုဓာထမင်း), which features dried fruits and buttered rice.
In Iraq and in the states of the Persian Gulf,biryani(برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq, especially in theKurdistan Region.  Most variations also includevermicelli, fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice.Sometimes, a sour/spicy tomato sauce is served on the side (maraq).
In Iran, during theSafavid dynasty(1501–1736), a dish calledBeriyan Polo(Nastaliq script:بریان پلو) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits likeraisins,prunesorpomegranateseeds—and later cooked in atannouroven, then served withsteamed rice.
A different dish calledbiryanis popular in Afghanistan.Biryantraces its origins to the same source asbiryani, when most of Afghanistan was part ofKabul and Qandahar Subahsand as today sold in Afghanistan as well as inBhopal, India.Biryanis prepared by cookinggoshtand rice together, but without the additional gravy (yakhni) and other condiments that are used inbiryani. The Delhi-based historian Sohail Hashmi refers to thebiryanas midway betweenpulaoandbiryani.  Afghanbiryanitends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.
Nasi kebuliis an Indonesian spicy steamed rice dishcooked in goat meat broth, milk andghee.Nasi kebuliis descended fromkabuli palawwhich is an Afghan rice dish, similar tobiryaniserved in theIndian subcontinent.
Although Indonesia has authenticnasi kebuli, Indonesia also inherited and has local-style ofbiryaniwhich is known asnasi biryaniornasi briyani.Nasi biryaniis popular among and often associated asAcehnese,Arab Indonesian,Indian IndonesianandMalay cuisine.
The Malaysian and Singaporean variety of biryani is callednasi briyaniornasi biryani. Although authentic styles of biryani from South India are popular, nasi briyani remains the most popular. The key differences between nasi briyani and Indian biryanis are that the meat in nasi briyani is cooked separately from the rice, and there is more curry, sauce, or gravy present in the nasi briyani than in Indian biryanis.
Nasi briyanidishes are very popular in Malaysia and Singapore. As an important part ofMalaysianandSingaporean Indian cuisines, they are popularized throughmamak stalls,hawker centres, andfood courtsas well as fine dining restaurants.
There are also eateries that sell pork as the main meat of the dish in Singapore.
Biryanidishes are very popular in Mauritius, especially at Muslim weddings and festivities. It is also widely available at street food places. Mauritian biryanis are often accompanied by an achaar (mango pickles), chilies and salads.
Kapampangan cuisineof the Philippines (often inPampanga) features a special dish callednasing biringyi(chicken saffron rice), resembling the Malaysiannasi briyaniin both name and form, that is typically prepared only during special occasions such as weddings, family get-togethers orfiestas. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. A version that has merged with theFilipino versionof theSpanishpaellais known asbringhe.
South Asian and Middle Eastern-styled biryani underwent a surge in popularity inManilain the 2020s, with both high-end restaurants and working-class eateries serving the dish, popularized by bothIndian Filipinosand other South Asians as well as returningOverseas Filipino Workersfrom the Middle East. Some restaurants adjust recipes to suit Filipino palates.
In theCape Malayculture, a variation ofbiryaniincorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Uncommonly, it is made using thedum-cookingmethod. The spices are similar to those used in the original Indianbiryani.
Variants of biryani exist in the cuisines ofSomalia,Kenya, andTanzaniadue to centuries of trade between the East African coast and South Asia for centuries, and the more recent migration of Indians to the latter two countries more recently during the British colonial era.
Zanzibarhas its own form of biryani characterized by the mixture of East African and Indian spices, as well as influences from Arab cuisine. The meat used is most commonly chicken.This variant is similar to the forms of biryani served in Kenya.
In Somalia, the descendant of biryani isbariis iskukaris. It is served with chicken, goat, beef, lamb, or camel meat, and spiced with the Somali spice mixturexawaashand other spices. A unique characteristic of bariis and other Somali dishes is the addition of banana on the side to be mixed with the dish.
Biryaniin Thailand is commonly known askhao mhok(Thai:ข้าวหมก). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and is often served with a green sour sauce.
Tehariand tehri are various names for the vegetarian adaptation of Biryani but are mainly classified as pulao. It was developed for the Hindu bookkeepers of the MuslimNawabs. It is prepared by adding potatoes to the rice, as opposed to the case of biryani, where the rice is added to the meat. InKashmir, tehari is sold asstreet food. Tehari became more popular duringWorld War II, when meat prices increased substantially and potatoes became the popular substitute in biryani.