The biryani history

 

Biryani is a famous and popular dish of the Indian subcontinent made from a mixture of vegetables and meat with rice. It is popular in the continent, but its demand among non-resident Indians around the world is not less. Generally its main ingredients are rice, spices, lentils, meat or vegetables.

The word Biryani is originally derived from the Persian language, which was the official language of the court of the Mughal, Afghan, and Ottoman rulers who came from Central Asia in different parts of India in the Secondary Period. There is also a hypothesis about it that it originated from the Persian word 'brinj' used for rice. According to another view, it is named after the Persian word "biryan" or "berian" which means roast or roast.

Its place of origin is still uncertain. In various cities of northern India such as Delhi (Mughal cuisine), Lucknow (Awadh cuisine) and other small royal houses, many types of it have developed. In South India, where rice is a major part of eating, many distinct types of it have developed in Telangana, Kerala, Tamil Nadu and Karnataka. Andhra is the only state in South India in which there was no local development of Biryani.

Lizzy Kollingham says that Biryani was developed as a confluence of dishes made from Persian cuisine Pilaf and India's local spicy rice in the royal Mughal Bawarchi mines. But there is also an idea that Biryani was popular as a dish even before Babur's arrival in India. The Mughal document Ain-e-Akbari written in the 16th century finds no difference between Biryani and Pulav and according to this the word Biryani was already prevalent in India. Another similar idea that Biryani came with the invasion of Timurlung in India is also not based on facts because there is no evidence of this dish in its original place during its time.

According to Pratibha Karna, Biryani is a dish of South Indian origin which is based on different types of Pilaf brought by Arab traders. He believes that casserole is a military dish. The army always lacked utensils to cook variety of dishes, so they used to cook meat and all other ingredients with the same utensil along with rice. Over time, many types of biryani have been developed based on different methods of cooking and the difference between casserole and biryani is arbitrary.

According to Vishwanath Shenoy, the owner of a famous chain of Biryani restaurants, one branch of Biryani (north India) then came to India with the Mughals and was brought by other Arab traders to Calicut (Kozhikode) in South India.

The main ingredients of biryani usually include native ghee, nutmeg, mace, black pepper, cloves, cinnamon, big and small cardamom, bay leaves, coriander and mint leaves, ginger, garlic and onions. Saffron is also used in its special type of cuisine. Non-vegetarian type Biryani is commonly used with spices like goat meat and mutton chicken. Biryani made of beef, pork meat and sea food (Xi food) is also being made. This dish is served with curd chutney or raita, korma, curry, boiled eggs and salad. Biryani should always be made with basmati rice because aromatic and delicious biryani is prepared with basmati rice.

Biryani is made in two ways - Pakki Biryani and Kachcha Biryani. The layers of cooked rice and meat are poured one after the other during the preparation of Paki Biryani. In raw biryani, the meat wrapped in a mixture of raw rice and crude oil spices, etc. is cooked on top of it. It is usually cooked with chicken and mutton and only occasionally prawns (prawns) and fish are used. During preparation, the meat with spices is wrapped in curd and placed in the bottom of the handi and the rice (usually basmati) is cooked over it. Potatoes are also often placed before adding a layer of rice. Handi is sealed with kneaded dough so that they can cook with their own steam and this seal is removed only when the dish is served.

Although it is a non-vegetarian dish originally made on Muslim festivals, vegetarian biryani is also made due to the large number of vegetarian people living in India. Potato, cabbage, carrots and peas are used in vegetarian biryani. Egg biryani is also a new type of experiment.

The major types of Biryani according to the location and use of ingredients are: - Sindhi Biryani, Hyderabadi Biryani, Thalasseri Biryani, Kalakata Biryani, Ambur / Vaniyambadi Biryani, Memoni Biryani, Dindigul Biryani, Kalyani Biryani, Chicken Biryani.