Discovering Biryani: A Journey from Nigeria to India

Growing up in Nigeria, I’ve always cherished our rich culinary heritage. From the savory aroma of jollof rice simmering on the stove to the spicy goodness of pepper soup, Nigerian dishes have painted my palate with vibrant flavors. But there’s a dish that’s been swirling in my imagination: biryani. Although I’ve never tasted it, the allure of this iconic mixed rice dish has piqued my curiosity, inviting me to explore its depths.

The Allure of Biryani

At first glance, biryani feels like an exotic cousin to our beloved jollof rice. Both dishes boast rice as their star ingredient, yet biryani sets itself apart with a rich tapestry of spices and textures. It’s a mixed rice dish, often made with chicken, lamb, or vegetables, and it’s celebrated across South Asia, particularly in India, where it has gained immense popularity.

In my quest for culinary knowledge, I’ve learned that biryani is more than just a meal; it’s a celebration. The layering of marinated meat and fragrant basmati rice, often cooked together in one pot, creates an experience that’s not just about eating but also about sharing and savoring moments with loved ones. For the most, I have heard ‘Chicken Biryani’ so much and I always think it is same as curry chicken

The Spices that Tell a Story

The more I learn about biryani, the more I find that the spices that distinguish both dishes are similar to jollof rice. A completely different flavor profile is introduced by biryani, although jollof is recognized for its tomato basis and the warmth of spices like curry and thyme. A symphony of aromas dances on the mouth when fragrant cardamom, cloves, and cinnamon combine.

Imagining the depth of flavor in biryani makes me think about how our jollof rice often brings people together during celebrations. Just like jollof, biryani is often the star of festive occasions—think weddings, parties, and family gatherings.

The Yogurt Connection

One of the most intriguing aspects of biryani is its use of yogurt. This is a stark contrast to the dishes I’m familiar with in Nigerian cuisine. Yogurt is typically reserved for side dishes or desserts in my experience, and I can’t quite fathom how it transforms a dish. The creamy tang of yogurt, I’ve read, helps tenderize the meat and adds a refreshing contrast to the spices.

It’s fascinating to think about how each culture adapts ingredients to fit their culinary narratives. What would biryani taste like with Nigerian spices? Could a fusion dish be born? Perhaps a jollof-biryani hybrid could emerge, blending the best of both worlds.

Imagining the Perfect Plate

I can envision a vibrant plate of biryani, garnished with fried onions, fresh coriander, and perhaps a side of raita—a yogurt-based condiment that cools the palate. The golden hues of saffron-infused rice sparkle against the succulent pieces of meat, creating a feast for the eyes as well as the stomach.

A Culinary Adventure Awaits

Even though I’ve never had biryani, the stories, the spices, and the cultural significance surrounding this dish resonate with me. It serves as a reminder of how food connects us across continents, cultures, and traditions. As I continue my culinary journey, I look forward to the day I can finally experience the rich flavors of biryani firsthand. Until then, I’ll keep dreaming of that perfect plate, where Nigerian and Indian cuisines might one day meet in a delicious embrace.

Footnote

58 Biryani Wishes for Shubho Vijaya Dashami

Some have festivals, some have engagements, weddings and anniversaries,

Some have birthdays, reunions or funeral arrangements,

Be as it may, this is a princely dish meant to be shared

Eat off 1 plate or grab a bit for your own satiated fate

I find usually the meat finishes faster and the rice leftover for later

My proportions are sometimes off, and the equipment perhaps lost

But the taste is never too far from the mark

If you are cooking with love for people you love

In a distant sunrise, sunset or a midnight dark

I have nobody to share this with but you and you and you

If you wish for a plate, don’t be too late

Lunch or dinner, it’s good to keep the time

And not to overdo on that tequila with lime. 🙂

-Meltinglemondrop 13.10. 2024

Biryani

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Serves: 4-5 Prep Time: 4-6hrs Cooking Time: 1.45 Hrs

Ingredients

• Mutton (Goat Meat)- 1Kg
• For Marinade:
• Yoghurt- 250g
• Salt- 1 tsp
• Red Chilli Powder- 1 tsp
• Biryani Masala- 1 tbsp
• Biryani Masala-
• Green cardamom: 6-7
• Black cardamom: 1-2
• Cloves: 1 tsp
• Cinnamon: 1” x 2
• Mace: 1 floret
• Nutmeg: ¼
• Star anise: 1
• Cumin seeds: 1 tsp
• Fennel: 1 tsp
• Black peppercorn: 1 tsp
• For the meat
• 1 cinnamon stick, bay leaf, 1 big black cardamom, 2-3 green cardamoms,  5-6 cloves,1 mace flower, 1 bay leaf
• Onions- 500g sliced thinly
• Garlic- 1/2 minced
• Ginger - 1 inch piece grated
• Potatoes- 2-3 sliced into thin rounds or quartered
• Turmeric- 1tsp
• Kashmiri Red chilli powder- 1 tsp
• Ghee for cooking- lots
• White Basmati Rice 500g
• Saffron- a pinch of strands
• Milk - 1/4 cup to soak the saffron

Instructions

For Making the Biryani Masala (credit- Kolkata Style Mutton Biryani: Step By Step Recipe (scratchingcanvas.com)

Take a cast iron skillet or tava. Dry roast all the ingredients separately. Don’t dry roast them together. As each spices has it’s own temperature to get roasted it is advised to dry roast them individually.

Don’t burn the spices.

Once roasted let them cool.

Make a powder of all dry roasted spices by using dry grinder or coffee grinder. This mixed spice is known as Biryani Masala.

Keep the powder aside for later use. You can make larger amount of biryani masala by increasing the amount of each spices but keep the ratio same and keep them in an airtight container. This can be used in many curries and fritters or in other recipes. Biryani masala can be stored up to months.

Prepping the Mutton

Clean the mutton and mix with yoghurt, salt and 1tbsp of the Biryani Masala. Marinate overnight or at least for 4-6 hours

Cooking the Mutton

1. Heat 2 tbsp of ghee in a big kadahi or wok
2. Add a few whole dry spices -1 cinnamon stick, bay leaf, 1 big black cardamom, 2-3 green cardamoms,  5-6 cloves,1 mace flower, 1 bay leaf
3. Add half of the sliced onions and fry well till translucent pink
4. Add the garlic and ginger to it and fry over low flame till the raw smell goes
5. Add the marinated mutton to the spices and fry well over high flame first and then lower the flame. This will take time- at least 15 mins
6. Add the leftover marinade yoghurt and sprinkle water on top from time to time to prevent burning. Cook with a covered lid for another 15-20mins. The fat will start separating and you can see the meat is browning. 
7. Add the potatoes to this and fry a bit more. Add a bit of water when it is fried well and cook covered over low fire for another 10-15mins

Preparing the rice and other garnishes

1. Prepare the rice while the meat is cooking. Wash it and then add about 1-1/2 cup of water. Add 1tsp of ghee and a mix of the whole spices in the water. The rice is cooked for about 10mins till it is 3/4th done. 
2. Fry the rest of the onions over low fire. We use this to layer in the biryani pot. Chop a bunch of mint leaves. 
3. Warm the milk and soak the saffron strands in it
4. Keep the biryani powder and ghee ready in small amounts for adding
5. Cut salad veggies and other garnishes of your choice

Final Assembling and Cooking

1. Take a biryani claypot or handi. I did not have one so I used a springform cake pan instead. 
2. Coat the pot or pan with ghee and add a layer of the rice first. Add a bit of the mutton and the potatoes. Add 1tbsp of saffron milk, 1tsp of ghee, 1 tsp of biryani masala, fried onions and mint leaves. 
3. Repeat this layer another 2 times. The top layer is covered with rice and then finished with the garnish of saffron, ghee. 
4. Some people like to add a few boiled eggs on top as well. This is optional. 
5. Seal the pot or pan with an aluminum foil well. Cover it then with a lid. 
6. Traditionally this pot is then put in an oven and baked for 15-20mins. I did not have an oven so I used a wok with water and steamed the pot on top of it while covering the entire wok on top to make a closed boiler/steamer. 
7. Serve hot with an accompaniment of raita (yoghurt-based dip/salad), gravy, salad, and kebabs

Discovering Biryani: A Journey from Nigeria to India was last modified: December 27th, 2024 by Marvellous

Notes

There are many different kinds of biryani recipes available online. This is a modified recipe -a slightly healthier version taking care to add less grease and fresh ingredients and flavours. I favour using fresh aroma of mint leaves, fresh vegetables and different colours in this festive favourite. Chicken maybe used instead of mutton/lamb. It takes less time to cook the chicken. However, mutton/lamb biryani is far better. I favour bigger pieces to be cut for the biryani compared to making a curry. Pieces from the leg maybe used instead of the shoulder which is often preferred for curries. Potatoes are optional but for Kolkata style biryani it is a must. 🙂 It is a time-consuming process to prepare and cook this dish- so it's good to make this for celebrations and special occasions to share with family and friends.