Biryani

 Biryani 

Biryani  is a mixed rice dish originating from the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq.

Biryani is an Indo-Aryan word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.One theory states that it originated from birinj (Persian: برنج‎), the Persian word for rice.^[8][9] The word birinj, a middle Persian word was ultimately derived from vrihi (Sanskrit: व्रीहि) one of the Sanskrit words for rice.^[10] Another theory states that it is derived from biryan or beriyan (Persian: بریان‎), which means "to fry" or "to roast".

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Telangana, and Karnataka, where Muslim communities were present.

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.^[16] Another 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 makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older usage in India. 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.

According to Pratibha Karan, who wrote the book Biryani, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

Ingredients vary according to the region and the type of meat and vegetables 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 sometimes also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies,and garlic. The premium varieties include saffron. In all biryanis, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Varieties

Kacchi biryani 

For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with goat meat. The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the cooking pot. A layer of rice (usually basmati or chinigura rice) is placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow it to cook in its own steam and it is not opened until it is ready to serve.

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. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera and dhania flavor. In Kerala, beef biryani is well known.The Bhatkali biryani is a special biryani where the main ingredient is onion. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.

Degh Ki biryani

Degh ki biryani is a typical biryani made from small cubes of beef or mutton. This biryani is famous in Parbhani and generally served at weddings.

The meat is flavoured with ginger, garlic, red chili, cumin, garam masala, fried onion and curd. This biryani is also known as kachay gosht ki biryani or dum biryani, where the meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavor.

Hyderabadi biryani

Hyderabadi biryani is one of India's most famous biryanis; some say biryani is synonymous with Hyderabad.The crown dish of the Hyderabadi Muslims, Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. 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 the kachay gosht ki biryani or the 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.

Sindhi biryani

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. A special version of Sindhi biryani sold by a shop in Karachi called the Students Center is popularly called "Students biryani