The fragrant biryani wafting through Agra’s lanes today is no coincidence—it’s the result of a long historical and cultural journey. From Water Works Crossing to Cheepi Tola, Pir Kalyani to Diwani Chowk, every street and corner is adorned with stalls crowned with biryani. Whether young or old, rich or poor, everyone is enchanted by this magical dish.

It is said that Agra’s royal chefs were the first to adapt biryani to the Indian palate. In Mughal camps, it was slow-cooked overnight in large ‘degchs’ over a gentle flame (dum), blending meat, saffron, nuts, and fragrant rice. This royal dish not only filled stomachs but also comforted hearts. 

Read in Hindi: चावल और मसालों का बादशाही अफसाना है बिरयानी

A popular legend claims that when Mumtaz Mahal observed the soldiers’ diet was lacking balance, she instructed her royal chefs to create a dish that was both delicious and nutritious. And thus, biryani was born!

Every region has embraced biryani, adding its unique touch. Hyderabadi Biryani, born in the Nizams’ kitchen, layers raw meat and rice, infused with saffron, mace, and cinnamon. Lucknowi or Awadhi Biryani, cooked in the dum pukht style, balances elegance and tenderness, with meat juices seeping into the rice. Kolkata Biryani, When Nawab Wajid Ali Shah was exiled, potatoes and eggs replaced meat—a twist that remains beloved. Thalassery Biryani of Kerala features khyma rice, Malabar spices, cashews, and raisins. Dindigul Biryani of Tamil Nadu, known for its fiery spices, seeraga samba rice, and bold flavours. 

Even in Agra and Braj, where biryani was once strictly non-vegetarian, paneer, soy, mushrooms, and jackfruit are now winning hearts. In holy cities like Mathura-Vrindavan, where pure vegetarianism once ruled, veg biryani stalls are now common—a testament to India’s evolving food culture. 

Biryani is no longer confined to stalls and dhabas—it’s now just a Swiggy, Zomato, or Dunzo order away. Food vloggers hunt for the best spots, and YouTube is flooded with ‘10 Best Biryani Places’ videos. Biryani has become the ultimate Instagrammable dish. A recent survey reveals that 95 plates of biryani are ordered every minute in India, with demand rising 75 per cent in the last five years. It’s no longer just food—it’s an emotion. 

From Dubai to New York, London to Singapore, biryani is now the soul of Indian restaurants abroad. Some even call it a ‘diplomatic dish’, showcasing India’s soft power. 

In a time of dietary debates, biryani reminds us that beauty lies in diversity—and that’s India’s true identity. Are samosas and kachoris more nutritious than biryani? Chattokre asks. From roadside stalls to five-star hotels, biryani has cast its spell. Once, egg stalls, aloo chaat, bhalles, and golgappas ruled. Then came Maggi and momos. But today, biryani’s aroma fills every city and street. From Hyderabad to Vrindavan, mutton to veg—it’s the new face of India’s culinary culture. 

The word ‘biryani’ comes from the Persian ‘birian’, i.e. to fry, or ‘birinj’, i.e. rice. Some historians believe it travelled from Iran via Central Asia to India, where the Mughals refined it. Compared to khichdi, pongal, pulao, or flavoured rice, biryani outshines them all. Served with spicy chutney, raita, and onion rings, it’s a feast. 

Food experts note that biryani has adapted to regional tastes. In Mysuru, one restaurant serves non-veg biryani by the kilo in buckets. Sri Mahade explains that South Indian biryani’s spice-laden aroma lures food lovers from afar. 

In Agra, where biryani first rose to fame, veg versions now dominate. Given its soaring popularity, it wouldn’t be surprising if ‘Bhagat Biryani’, i.e. devout vegetarian biryani, soon appears on menus. 

Overall, Biryani isn’t just a dish—it’s love, served on a plate.