About Food

Biryani (pronounced [bɪr.jaːniː]), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan.^[ It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or eggs.

Etymology:

Biryani  is a Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.One theory states that it originated from birinj, the Persian word for rice. Another theory states that it is derived from biryan or beriyan, which means "to fry" or "to roast."

Origin:

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.^[ Another theory claims that the dish was prepared in India before the first Mughal emperor Babur came to India.The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older usage in India. A similar theory, that biryani came to India with Timur's invasion, appears to be biryanie is no record of biryani h aving existed in his native land during that  According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulaoas an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to albar in South India.

Varieties:

Kacchi biryani:

For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with chicken or goat meat and occasionally with fish or prawns.

BIRIANI

Tehari:

Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding the potatoes to the rice, as opposed to the case of traditional biryani, where the rice is added to the meat. In Kashmir, tehari is sold as street food. Tehari became more popular during World War II, when meat prices increased substantially and potatoes became the popular substitute in biryani.

Beef biryani:

Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used.This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and lots of tomatoes. It has a distinct tomato, jeera and dhania flavor. In Kerala, beef biryani is well known. The Bhatkali biryani is a special biryani where the main ingredient is onion. It was created by the Arab settlers who married the local Jain women. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani.

Beef biryani

Dhakaiya Haji Biriyani:

The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji biryani is a favourite among Bangladeshis living abroad. A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt"

Dhakaiya Kacchi Biryani is accompanied by borhani, a salted mint drink made of yogurt, boiled eggs and salt.

              DHAKIA BIRIYANI 

Singapore and Malaysia:

Nasi Briyani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian Indian cuisine, they are popularized through Mamak stalls, hawker centres, food courts as well as fine dining restaurants.

                            Singapore and Malaysia Biriyani .

References:

1. Karan, Pratibha (2012). Biryani. Random House India.

                       2.Gahlaut, Kanika (22 March 2015). "Food racism: Biryani to target Muslims.