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|After lockdown yesterday I got the chance to eat a delicious biryani. |
So I thought about why I don’t have to research on biryani and share a post with you because everyone likes the story of world-famous biryani.
In India a lot of cuisines and every cuisine there is a story behind it. If you love biryani so I hope you love this post also.
Do you know my friend that Biryani (pronounced ( Bir.ja: ni:) is a mixed rice dish with its origins among the Muslims of the Indian Subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent.
Do you know alternative names of Biriyani, Biriani, Briyani, Breyani, Briani, Biryani.
This dish comes under the main course and the region where biryani like the most Indian subcontinent, Western Asia, Central Asia, and main ingredients Rice, Indian spices, Meat, Dahi.
Ingredients generally used Nuts, Dried fruits, Potatoes, Variations Many.
There is a very interesting three-theory behind the origin of biryani.
|There is a very interesting three-theory behind the origin of biryani.|
The first theory of Biryani
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.
Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.
Second Theory Of Biryani
The second theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text (Ain-i-Akbari): it states that the word “biryani” is of older usage in India.
Third Theory Of Biryani
A similar theory, that biryani came to India with Timur’s invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
|As we all know the biryani is a meal in itself. Served usually with raita, or gravy by the side, like a salon that tastes great with the meal. Pickled onions and cut cucumbers as well are served along with the biryani meal. |
Most often, in many households, biryani is a special weekend meal made on Sunday afternoons for lunch.
One interesting fact that most people don’t know that the postal department of India. India Post has released a mega stamp issue on Indian cuisine on 3rd November 2017.
The issue consists 24 stamps(5 Rs each),5 Sheetlets (120 Rs each) ,4 miniature sheets (30 Rs each) and 4FFDCs.Sheetlets and miniature sheets are 4 in number
4.Bhog Prasad cuisine
|Various type of Biryani verities worldwide|
For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni.
Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs.
Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century.
|In the Indian subcontinent|
There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example Haji Biryani, Haji Nanna Biriyani in old. Dhaka ,Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities
The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the Idaho based marinade for the meat which is cooked separately from rice.
Hyderabadi Biryani is one of India’s most famous biryanis; some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Biryani, Hyderabadi biryani developed under the rule of Asaf Jah, who was first appointed as the governor of Deccan by the Mughal emperor Aurangzeb.
Dhakaiya Haji Biriyani
The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji Biryani is a favorite among Bangladeshis living abroad.
The Delhi version of the biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes.
The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat.
Thalassery biryani is the variation of biryani found in the Indian state of Kerela. It is one of the many dishes of the Malabar Muslim community, and very popular. The ingredients are chicken, spices and the specialty is the choice of rice called Khyma. Khyma rice is generally mixed with ghee. Although a large number of spices such as mace, cashew nuts, sultana, raisins, fennel, cumin seeds, tomato, onion, ginger, garlic, shallot, cloves, and cinnamon are used, there is only a small amount of chili (or chili powder) used in its preparation.
Ambur/Vaniyambadi biryani is a type of biryani cooked in the neighboring towns of Ambur and Vaniyambadi in the Vellore district of the northeastern part of Tamil Nadu which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area.
biryani is accompanied by ‘dhalcha,’ a sour brinjal curry and pachadi’ or raitha, which is sliced onions mixed with plain curd, tomato, chilies, and salt. It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.
Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry leaves.
This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian bread. In Bhatkali biryani the meat is cooked in an onion and green chili-based masala and layered with fragrant rice.
Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat Sindhi region in India and Pakistan. It is made with lamb, Dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.
The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.
The Bohri biryani, prepared by the Bohrisis flavored with many tomatoes. It is popular in Karachi.
Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.
Degh Ki biryani
Degh ki biryani is a typical biryani made from small cubes of beef or mutton.
Sri Lankan biryan
Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is Buryani, a colloquial word generated from Buhari Biryani.
This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared byRawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from malabar biryani.
|Outside the Indian subcontinent|
Malaysia and Singapore