"A long journey from Persia to India"

Biriyani



'Biriyani!', It might sound to you as love, emotion, addiction but it originated from the Persian word "Birian", similar to "Birinj" which stands for rice. The word “Birian” stands for the two way cooking process of rice(fried & cooked). There are a lot of theories related to the origin of Biriyani and how it made its way to the kitchens of India. According to researchers, biryani originated from Persia and was brought to India by the Mughals, then It was further developed by khansamas, to infuse the Indian taste to it. It was added as a luxury cuisine.

Purpose of Biriyani
 
Out of the many popular stories, was one of Mumtaz, wife of Shah Jahan. “She visited the army barracks and decided that a balanced diet needed to be provided to the soldiers. She asked the khansamas to prepare a dish with meat and rice. The dish was whipped up with spices and saffron and cooked over a wood fire.” This process reduced the food preparation time and cost.

Different types of Biriyani available in India
 
  • Lucknowi or Awadhi Biriyani: Whole spices and yellow chili powder.
  • Kolkata Biriyani: Potato in the biriyani(adds sweet flavor).
  • Memoni or Kutchi Biriyani: Rice and Meat cook together.
  • Hyderabadi Biriyani: Potli masala(You’ll not find any whole spices after cooking).
  • Malabar Biriyani: Rice and Meat cook separately.
  • Thalassery or Kerala Biriyani: uses kaima rice for preparation(Small grain rice).
  • Ambur Biriyani: It’s the same as Kerala biriyani but prepared in South India & bit spicy.
  • Donne Biriyani: Famous over Bangalore and cooked with green chutney (Mint, Coriander, Green chili).
  • Tehari Biriyani: It’s Veg Biriyani. Yes! It does exist.

Fun facts about Biriyani
  • There is a biriyani called “White gravy biriyani” for High blood pressure people which carries very little salt.

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