Biryani : The Rice of Royals
Biryani is a hindustani word derived from persian language also it is believed which means to fry or to roast biryani is a popular throughout Indian subcontinent.
It is mainly made of indian spices,rices,meat( chicken,goat,beef,lamp,prawn,fish,egg) also with vegetables.
In south Indian, tamil it is referenced to as OON SORU which translate to flesh meat in tamil language.
It was commonly prepared in clay pots using rice,ghee, meat, turmeric, coriander, pepper and bay leaf.
It has also historically says to be served only for soldiers during pandian dynasty after battles.
In north India different varieties of biryani developed in muslim centres of delhi and lucknow.
In our south India rice is more widely used as a staple food. also severely distinct varieties of biryani emerged from telungana, tamil ,kerala and karnataka where muslim were present.
also there are some believes the dish originated in persia and brought to india by mughals.
The Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani.
The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, cloves, cardomom, cinnamon, bayleaves, corainder, mint leaves, ginger, onions, tomatoes, green chilies and garlic. The premium varieties include saffron. The dish may be served with raita, boiled egg and salad
kacchi biryani
For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is typically cooked with chicken or goatmeat and occasionally with fish or prawns. The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the cooking pot. Potatoes are often added before adding the rice layer. The pot is usually sealed to allow it to cook in its own steam and it is not opened until it is ready to serve.
Tehari
It was developed for the Hindu bookkeepers of the Muslim nawabs. It is prepared by adding the potatoes to the rice, as opposed to the case of traditional biryani, where the rice is added to the meat. During worldwar 2 , when meat prices increased substantially and potatoes became the popular substitute in biryani.
Beef biryani
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. The Kalyani biryani is made with small cubes of beef, regular spices, onions and lots of tomatoes. It has a distinct tomato, jeera and dhania flavor In Kerala, beef biryani is well known. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.
There are many types of biryani, whose names are often based on their region of origin. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities. Cosmopolitanism has also led to the creation of these native versions to suit the tastes of others as well
Delhi biryani
credit: third party image reference
Restaurants primarily catered to travelers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of biryani. This is the reason why most shops that sold biryani in Delhi, tended to be near mosques such as jama masjid.Each part of Delhi has its own style of biryani, often based on its original purpose, thus giving rise to Nizamuddin biryani, Shahjahanabad biryani, etc. Nizamuddin biryani usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the nizamuddin dargah Another version of Delhi biryani uses achaar (pickles) and is called achaari biryani
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 favourite among Bangladeshis living abroad.
Sindhi biryani
credit: third party image reference
The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi cuisine. Sindhi biryani is prepared with meat and a mixture of basmati rice, vegetables and various spices. Sindhi Biryani is often served by Pakistan International Airlines (PIA) on most of their international flights
Hyderabad biryani
credit: third party image reference
Hyderabadi biryani is one of India's most famous biryanis; some say biryani is synonymous with Hyderabad . It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani. One such biryani is dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.
Thalassery biryani
credit: third party image reference
Thalassery biryani is the variation of biryani found in the Indian state of Kerala. 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.
Kolkata biryani
credit: third party image reference
The Calcutta biryani primarily uses meat and potatoes. ,those days, potato was an exotic vegetable and because of low yield it was extremely expensive.
The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the dahi-based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour compared to other styles of biryani. The rice is flavoured with rose water along with saffron to give it flavour and a light yellowish colour.
Ambur/Vaniyambadi biryani
credit: third party image reference
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.
The Ambur/Vaniyambadi biryani is accompanied with 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.
Chettinad biryani
credit: third party image reference
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.
Dindigul biryani
credit: third party image reference
The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste
Sri Lankan biryani
credit: third party image reference
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 which generated from Buhari Biryani. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Side dishes may include acchar, Malay pickle, cashew curry and mint sambol
0 Comments