A fragrant rice dish cooked with meat, vegetables, or seafood, layered with basmati rice and aromatic spices, then slow-cooked to blend the flavors.
From Persian 'beryān' meaning 'fried' or 'roasted,' derived from 'beryan' (to fry). The dish traveled from Persia to the Indian subcontinent through Mughal influence, where it evolved into the complex layered preparation known today.
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