Black Things in Biryani: What They Are and Why They Show Up

When you spot black things in biryani, dark specks or bits that look like burnt debris or mold, it’s natural to panic. But most of the time, they’re not mold, dirt, or a cooking disaster—they’re whole spices, like black cardamom, black peppercorns, or dried chilies that cracked open or charred slightly during cooking. These aren’t mistakes—they’re flavor bombs. In traditional biryani, whole spices are fried in ghee or oil first to release their oils, and over time, their outer shells darken or even turn black. That’s not a flaw—it’s how you get deep, smoky depth in every grain of rice.

Another common source of those dark bits is caramelized onions, slow-cooked until they turn almost black and melt into the dish. In Hyderabadi and Lucknowi biryanis, onions are fried for 30 minutes or more until they’re sweet, sticky, and deeply browned. When they crisp up at the edges, they can look like burnt specks. That’s the secret behind the rich, complex taste you can’t get from powdered spices alone. You’re not seeing burnt food—you’re seeing slow-cooked flavor. And if you’ve ever noticed black specks near the bottom of your pot? That’s the dum cooking technique, where steam traps heat and gently cooks the rice and meat together. The bottom layer gets a little crusty, sometimes charred, and that’s called taqah—a prized part of biryani that’s meant to be scooped up last.

So why do people think it’s bad? Because they’ve been taught that food should look perfect—white rice, no dark bits, no texture. But real Indian cooking isn’t about perfection. It’s about layers. The black bits are the result of time, heat, and tradition. Skip the panic. Taste it. If it smells smoky and rich, not bitter or rancid, it’s fine. In fact, it’s better than fine—it’s authentic. You’ll find this in nearly every post about biryani on this site—from rice boiling times to dum techniques to spice blends. The black things? They’re not errors. They’re evidence you’re doing it right.