Do you want to know more about Biryani then we need to travel back into the history. An account of Biriyani follows; Zahiruddin Muhammad Babur founded the Mughal Empire in India. Babur was a descendant of the Timur dynasty. 1526AD saw the start of a new era when the Mughal Dynasty ruled most of Hindustan (India) & continued till late 18th century. Mughals left behind their great taste for Food, Literature, Art and Architecture seen across Northern India. Mughals great love for food & the availability of the vast range of Spices in India gave birth to this fusion type cooking. Earlier accounts show Biriyani being made from Lamb but recent times there are endless varieties to this even Vegetable Biriyani catering to vegetarians. This endless variety, elegance, beauty & art involved in Biriyani cooking made dedicate a section for Biriyani Recipes.
Biriyani is a fragrant rice meal made from a mixture of Spices, Nuts, Cream, Yogurt, long-grained Basmati rice and Meat. Making this fragrant dish is called art of cooking. The name is derived from the Farsi word Birian, which is frying of the rice in oil before washing. This process gave them a nutty flavor. Based on the name and the cooking style the dish originated in Persia or Arabia. While some think it came from Persia via Afghanistan to North India others think it was brought by the Arab traders via the Arabian Sea to Calicut (Kerala, South India) which had maritime trade with West Asia. Besides the historical facts, the Biriyani’s story gets a bit spiced up with legends. One has it that Timor ‘the Lame’ brought it down from Kazakhstan via Afghanistan to north India. According to another fable, Mumtaz Mahal created this dish as a wholesome meal to feed the Mughal emperor’s army.
Lucknow (Awadh) is the capital of Indian State Uttar Pradesh. Biriyani left it’s footprint from the Moghuls in Awadh. From Lucknow the Biriyani moved to Calcutta when, in 1856, Nawab Wajid Ali Shah was deposed by the British. This Nawab (King) when deposed moved with his army of cooks and the Biriyani.
There are two basic types of Biriyiani:
Kutchi: Raw type is raw meat; spices, gravy and basmati are layered and cooked in dum style. Dum Pukht or Dum is the most refined form of cooking that has been developed and vastly used in cooking of Biriyanis. In dum style, meat and rice is cooked over low-flame without adding water, in the meats own juices and bone marrow.
Pukki: Cooked type is Pukki style incorporates the separate cooking of rice and meat, then layering together.
Hyderabad (Southern city of India) is famous for Kutchi type Biriyanis, were as Lucknow (Northern city of India) for Pukki
Some examples of Biriyanis are Chicken Tikka Biriany, Lamb Tikka Biriany, Prawn Biriany, Vegetable Biriany, Chicken Biriany, Lamb Biriany and King Prawn Biriany.