Facts About Biryani - A Rice Preparation With Indian Herbs
The name takes its origin from the Persian word berya (n) which means- fried before cooking.
Rice is to be fried before boiling either in ghee or clarified butter and then cooked in boiling water. The frying process gave the rice a nutty flavor and form a starch layer around each grain so that the rice grains would not clump together and it would retain its shape when mixed with the meat
Biryani was invented during the Mughal Empire in the 1600's. Mughal Emperor Shah Jahan's Queen, Mumtaz Mahal on a visit to the Indian army barracks.She requested the army chef to prepare something that provide a balance of rich nutrition and protein which can satiate their hunger for taste and good food.What the chef created was BIRYANI.
Preparation of biryani involves use of numerous types of herbs while cooking which adds to its flavor and famous fragrance which is tantalizing and engulfing.
General herbs used are - cardamom, cinnamon, Bay leaves, fresh coriander, mint leaves, nuts, dried fruits, Cashew nuts, almonds, raisins, apricots and the most expensive and important one is kesar
Types of biryani
Method of preparation of biryani has evolved through different phases adapted in small ways over the years such that now some state are famous for its own specific style of cooking.
Pukki Biryani- Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring.
Kacchi Biryani -Raw meat (Goat or lamb) and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot. It is then covered with a layer of potatoes and then rice on top. Finally, it is then sealed to prevent any steam from escaping.
Luck now (Awadh) biryani - It uses the most original recipe of biryani using the 'dum pukht' method and it is regularly known as Dum Biryani.
'Dum pukht'- literally translates from Persian as 'slow oven'. It is one of the most refined methods of cooking, used in both India and Pakistan for the last 200 years.
Fresh spices and herbs are used to enhance the flavor and texture of the meat in a slow cooking process in a sealed container to encourage the herbs to release their maximum flavor. The cooking process takes place over a low flame where ingredients are put in a sealed container to allow the meats to tenderize in their own juices.
Peshawar Biryani- It uses no meat.Red and white beans, Kabuli Chana, black gram, and green peas are layered in between the rice. Cashew nuts, almonds rose water and saffron are added for a rich density of flavor
Calcutta Biryani - Second format of biryani emerged when the British Raj deposed Nawab Wajid Ali Shah in 1856 who took all his chefs and cooks together with him to Calcutta.The Nawab people introduced biryani to Calcutta. It is made with whole boiled potatoes and meat. During the lean period and the recession forced common masses to use full boiled potatoes in place of meat pieces and it has been adhered ever since.
Hyderabad Biryani - It was created after Aurangzeb appointed Niza-ul-Mulk as the new ruler of Hyderabad. His chefs reportedly created almost 50 different recipes that used fish, shrimp, quail, and deer and hare meat.
Tahari biryani - Name given to the vegetarian version of biryani where meat is replaced with a variety of vegetables and potatoes.
Now a days Biryani can be order online using various online food ordering websites such as jusfood which has some prominent biryani makers on their website and home deliver too.
Rice is to be fried before boiling either in ghee or clarified butter and then cooked in boiling water. The frying process gave the rice a nutty flavor and form a starch layer around each grain so that the rice grains would not clump together and it would retain its shape when mixed with the meat
Biryani was invented during the Mughal Empire in the 1600's. Mughal Emperor Shah Jahan's Queen, Mumtaz Mahal on a visit to the Indian army barracks.She requested the army chef to prepare something that provide a balance of rich nutrition and protein which can satiate their hunger for taste and good food.What the chef created was BIRYANI.
Preparation of biryani involves use of numerous types of herbs while cooking which adds to its flavor and famous fragrance which is tantalizing and engulfing.
General herbs used are - cardamom, cinnamon, Bay leaves, fresh coriander, mint leaves, nuts, dried fruits, Cashew nuts, almonds, raisins, apricots and the most expensive and important one is kesar
Types of biryani
Method of preparation of biryani has evolved through different phases adapted in small ways over the years such that now some state are famous for its own specific style of cooking.
Pukki Biryani- Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring.
Kacchi Biryani -Raw meat (Goat or lamb) and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot. It is then covered with a layer of potatoes and then rice on top. Finally, it is then sealed to prevent any steam from escaping.
Luck now (Awadh) biryani - It uses the most original recipe of biryani using the 'dum pukht' method and it is regularly known as Dum Biryani.
'Dum pukht'- literally translates from Persian as 'slow oven'. It is one of the most refined methods of cooking, used in both India and Pakistan for the last 200 years.
Fresh spices and herbs are used to enhance the flavor and texture of the meat in a slow cooking process in a sealed container to encourage the herbs to release their maximum flavor. The cooking process takes place over a low flame where ingredients are put in a sealed container to allow the meats to tenderize in their own juices.
Peshawar Biryani- It uses no meat.Red and white beans, Kabuli Chana, black gram, and green peas are layered in between the rice. Cashew nuts, almonds rose water and saffron are added for a rich density of flavor
Calcutta Biryani - Second format of biryani emerged when the British Raj deposed Nawab Wajid Ali Shah in 1856 who took all his chefs and cooks together with him to Calcutta.The Nawab people introduced biryani to Calcutta. It is made with whole boiled potatoes and meat. During the lean period and the recession forced common masses to use full boiled potatoes in place of meat pieces and it has been adhered ever since.
Hyderabad Biryani - It was created after Aurangzeb appointed Niza-ul-Mulk as the new ruler of Hyderabad. His chefs reportedly created almost 50 different recipes that used fish, shrimp, quail, and deer and hare meat.
Tahari biryani - Name given to the vegetarian version of biryani where meat is replaced with a variety of vegetables and potatoes.
Now a days Biryani can be order online using various online food ordering websites such as jusfood which has some prominent biryani makers on their website and home deliver too.
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