All about Biryani

All About Biryani

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biriyani, biriani, birani or briyani, "spicy rice" is a South Asian mixed rice dish of the Indian subcontinent.It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices , rice and meat (chicken, mutton, beef, prawn, or fish) or egg is also added.


The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi(Mughlai cuisine), 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 Telangana (specifically Hyderabad), Tamil Nadu, Kerala (Malabar), and Karnataka, where minority Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani.During the Safavid dynasty (1501–1736) in Persia, a dish called Berian Pilao was made with lamb or chicken, marinated overnight – with yogurt, herbs, spices, dried fruits like raisins, prunes or 
pomegranateseeds – and later cooked in a tannour oven. It was then served with steamed rice.


Varieties by region or culture in the Indian subcontinent.
                                        Depending on the region and the condiments available and popular in that region, there are different varieties of biryani. The variety often takes the name of the region (for example, Sindhi biryani developed in the Sindh region of what is now Pakistan, Hyderabadi biryani developed in the city of Hyderabad in South India, etc.). Some have taken the name of the shop that sells it (for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka, Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai). Biryanis are often specific to the respective Muslim community from where it comes, as it is usually the defining dish of that community. Cosmopolitanism has also created these native versions to suit the tastes of others as well.


◆ Difference between biryani and pulao

• Biryanis have more complex and stronger spices compared to pulao. 
• Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal.
• In biryani, meat and rice are cooked separately before being layered and cooked together. Pulao is a single-pot dish: meat and rice are simmered in a liquid until the liquid is absorbed.

The spices and condiments used in biryani may include ghee (clarifiedbutter), nutmeg , mace, pepper, cloves,Cardamom, cinnamon , bayleaves, 
coriander, mint leaves, ginger,onion,tomato and garlic. The premium varieties include saffron. In all biryani, the main ingredient that accompanies the spices is the chicken and mutton; special varieties also use beef and seafood. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine(brinjal), boiled egg (optional), and salad.