Production: In the Empire of the Mughals, Biriyani was only prepared on special occasions, as its preparation is complex and time-consuming. The rice is cooked, cooked and steamed in different ways. The nuts, saffron, red chilli, almonds, cardamom and other Indian spices added later. The chicken is pre-cooked individually and only added later. Everything is mixed together, put in a bowl and tightly closed with a special dough that serves as a lid. Hardly any aromas can escape when the Birayni is baked in the oven and only served when the lid is golden brown.