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Biryani dominates online orders in Kathmandu, followed by momo, burgers, pizza, fried chicken, rolls, samosas, naan, chowmein, and noodles.

A few months ago, I was surprised to read news about the popularity of biryani in Kathmandu. Initially, I thought its influence might be shaping Nepali cuisine, but then I realized that food transcends geographical boundaries. I became confident that a unique variation of the biryani—Nepali biryani—would gradually emerge.

In my role as the research and development chef for a prominent airline and event company, I delved into the intricate world of biryani, uncovering its fascinating history and evolution. Biryani, a culinary gem and global sensation, has its origins shrouded in mystery, with theories pointing to its introduction by the Mughals from Persia or its creation in South India as the ‘Oon Soru’ or ‘one-pot meal.’

The Mughals, renowned for their culinary expertise, left an indelible mark on biryani by introducing Persian ingredients, cooking techniques, and the iconic ‘dum’ cooking method, similar to how we cooked ‘pakku’. In this technique, rice and meat are sealed in a pot over a low flame. Saffron and yogurt played a pivotal role in shaping the biryani we savor today.

Biryani’s historical journey through ancient India is evident in references to similar rice dishes like ‘yavasa’ mentioned in the Arthashastra, an ancient Indian book by Chanakya. The Mughals’ influence, particularly their love for saffron, yogurt, and the dum technique, significantly contributed to the rich and aromatic flavors of biryani.

Regional variations of biryani across India add to its charm, from the fragrant and sweet South Indian biryani to the globally renowned Hyderabadi biryani. In my exploration, I found that biryani has become not only a beloved dish but also a top choice for home delivery, ranking as the number one most-ordered dish on various online platforms in India. And the same thing is happening here in Nepal.

When I’m stuck or short of a dish during my food presentations for the airline, and if I have to prepare a staff meal, biryani is my problem solver. It’s a last-minute fix that is so versatile, accommodating lamb, chicken, fish, seafood, vegan, vegetarian, gluten-free, Jain Hindu, or Muslim preferences. It serves as a main dish fulfilling everyone’s desires.

Has anyone cooked biryani? There is a precise technique and process to follow, creating layers of mostly meat and rice with fried onion, mint, coriander, rose water, kewra water, yogurt, clarified butter (ghee), saffron, and a carefully selected blend of whole garam masala, finished with garam masala powder – the key to biryani, along with long-grain aged basmati rice.

In essence, biryani is a rice dish that originated in India but has spread worldwide. It’s a fragrant rice dish enjoyed with various meats, vegetables, and spices. Here, we will explore some famous biryani dishes from different countries.

In Saudi Arabia, it’s called Mandi; in Bahrain, Machboos or Machbosh; in Qatar, Mashkool. An epic Ruz Sayadeya, or Egyptian seafood rice, starts with a base of onions caramelized to perfection. In a hot pan, add a drizzle of oil and then add grated onions, spices, salt, and pepper, stirring over low heat until the onions are caramelized and have a deep amber color.

Is paella, the national dish of Spain, related to Spain? Although both are very popular rice dishes, paella is a dish from Spain that originated after the Arabians invaded and ruled the Iberian Peninsula. Paella is usually made with bomba rice, which is highly water-absorbent, giving the dish a mushy texture. Apart from meat, lots of seafood like oysters, crab, prawns, etc., are used in this dish. It’s conventionally cooked in a paella pan, a flat-bottomed, broad dish with handles on both sides. Traditionally, it was cooked on weekends by men who used to rest on weekends.

Did pulao become paella? With Arabs bringing rice to Spain, it’s likely they also brought numerous rice dishes. Imported dishes get ‘translated’ by local ingredients and culture. I’m confident that Arab predecessors didn’t include pork sausage in their rice dishes. Given some Muslims’ aversion to shellfish and other non-fish sea creatures, black paella may be indigenous to Spain.

But dishes like Arroz con Pollo? They’re likely just minor variations on the theme of pulao, pilow, pilaf, and biryani.

Biryani’s history reflects dynamic evolution, adapting to changing tastes and preferences. Modern variations include different meats, the incorporation of vegetables, and the creation of fusion biryanis. Chefs and home cooks have showcased their creativity with innovations such as biryani bowls, wraps, and healthier alternatives like quinoa biryani.

The journey of biryani from ancient India to its current global popularity is a testament to its enduring charm and the adaptability of this timeless culinary delight. As a chef, I’m excited by the continued innovation and creativity surrounding biryani.

Due to its growing popularity, biryani can even be found in unique variations in countries like Sri Lanka, Burma, Brunei, and even Thailand. Biryani spread like wildfire through India and eventually found its way up to Nepal.

The author is a UK-based R&D chef 

The curfew imposed in the Birgunj area for an indefinite period due to security concerns has been relaxed to some extent.

The prohibitory order enforced by the District Administration Office, Parsa for 36 hours was lifted from 6 am to 11 am today for the convenience of the local residents, said Chief District Officer (CDO) of Parsa, Dinesh Sagar Bhusal.

The prohibitory order would be further relaxed after assessing the situation, informed CDO Bhusal, adding that the decision to ease the prohibitory order was also taken so that the daily lives of the locals in the financial city of the country would not be adversely affected.

He reiterated that the restrictive order would be relaxed based on the situation and need. The situation in Birgunj is normal at present.

The curfew was clamped after a clash was about to erupt in a demonstration staged by Hindu Samaj after the protest between two parties. The local administration had imposed an indefinite curfew since last Monday evening.

It was effective in the areas within Nagawa Chowk in the east, Tilabe Bridge in the west, Parbanipur Parsa in north and Miteri Pul (Custom) in the south of Birgunj city.

Three members of a single family were found dead in Sitapaila of Kathmandu on Wednesday.

SP Nawaraj Adhikari of the District Police Range, Kathmandu said that they have recovered the bodies of three persons at Sitapaila in Nagarjun Municipality-6 this morning.

Preliminary investigation suggests that they might have been murdered by using a sharp weapon, Adhikari said.

Their bodies were found inside the room of the house.

A police team has already reached the incident site to carry out further investigation.

Due to an impact of the westerly low-pressure system in the weather, light rain coupled with thunder and lightning is likely to occur at a few places in Madesh Province and Bagmati Province of the country today, according to the Meteorological Forecasting Division of the Department of Hydrology and Meteorology. 

The weather would remain partly to generally cloudy throughout the country today while some parts in Gandaki and Madhes provinces are receiving rainfall, Meteorologist at the Division Sanjiv Adhikari said. "The temperature shall remain unchanged," he added.

The Division stated that chances of light to moderate snowfall are likely at some places of the high hilly and mountainous region of the country.

According to Adhikari, impacts of the westerly low-pressure system have gradually shifted to Gandaki, Bagmati and eastern belt of the country from the Sudurpaschim and Karnali.

The Division shared that chances of rain are more likely on Thursday compared to today and the weather shall be gradually clear from Friday.

Tonight, the weather is likely to remain partly to generally cloudy throughout the country and light rain or thunder and lightning is likely to occur at a few places in Gandaki, Karnali and Sudur Paschim provinces and hilly regions of the country.