The word ‘Biryani‘ is derived from a Persian word- ‘Birian‘, which means ‘fried before cooking’. There are various theories about Biryani and its origin and its history in India. It is believed in 1398, the conqueror of Turk Mongol, Taimur brought Biryani to India. Biryani was a part of his daily diet. In order to provide a balanced diet to the soldiers, he asked the chefs to prepare dishes with meat and rice. The dish was whipped up with spices and saffron and cooked over wood fire. Biryani is also regarded as a mixed rice dish originating among various parts of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties. Here is Biryani ki Peshgi for foodies.
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There are more than 20 types of biryani around the world and the majority of them are in India. Few of them include Kashmiri Biryani, Calcutta Biryani, Lucknow Biryani, Malabar Biriyani or Thalasseri Biryani, Mughlai Biryani, Amber Biryani, Sindhi Biryani, Bhatkali Biryani, Kozhi Biryani, Assamese Biryani, Bombay Biryani, Din Digul Thalappakatti Biriyani, Tahiri Biryani, Kachchi Biryani, Memoni Biryani, Kalyani Biryani, Goan Fish Biryani, Biryani Pilaf. However, the traditional tag goes to Mughlai biryani, Awadhi biryani and Hyderabadi biryani and the list goes on with delectable variants.
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The classification and sub-classification of biryani basically differ on the basis of materials and equipment used. The type of material used for making the cooking pot makes a big difference. Traditionally it is cooked in an earthen pot, but with the passage of time people came up with their own ideas. Biryani is also said to be derived from the Persian word ‘Birinj’ which means Rice. That’s the reason of many giving its claim to Persia. The dish was further developed by Mughals in India. There are others who differ. Well, who cares about origin till the time it tastes amazing. There are many popular combinations of drinks that go very well with this. While most of us prefer a glass of lassi or chaas to go alongside a biryani there are also some who like Beer; North Indians are inclined towards buttermilk. In Hyderabad, it has been seen people giving it a try with cold drinks. The choice is totally yours, until the time you are not forgetting raita/curd, papad, etc every other option can be pardoned.
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Here are a few of my easy fix-up favorite recipes with a variety of Biryanis!
Recipe-1] DUMDAAR MUTTON BIRYANI
Recipe-2] LAZEEZ JHINGA BIRYANI
Recipe-3] NUTKHUT DESI BIRYANI
Recipe-4] SAMUNDARI KHAZANA BIRYANI
Recipe-5] SUBZI WALI CHATAKDAAR BIRYANI
Recipe-6] MURGH TANDGI MASALA BIRYANI
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About the author
Dr. Kaviraj Khialani – celebrity master chef - is a Mumbai-based author, writer, academician, food –health-lifestyle coach, mentor & consultant.
He is specialized in over 33 International Cuisines & has worked with brands like the Taj Group of Hotels, Kuwait Airways to name a few. Chef Kaviraj has been awarded several Global and National Awards for his outstanding performance and achievements in his chosen field. He has been featured on Star Plus and Colors Television on several food shows as well.