Delicious Biryani

Biryani is undoubtedly a popular food dish in India as there are 26 different types of 'Biryanis' in India. Many have been fascinated by its taste and know-how in its preparation. "Biryani" is coming from Persia.

Derived from the Persian word 'Birian' which means 'roasted before cooking' Biryani is a mixture of rice (basmati), meat / vegetables, yogurt and spices.

How 'Biryani' came to India ...

It is believed that an Arab trader named Taimor Lang (lame), brought it down from Kazakhstan through Afghanistan to northern India. Another legend has it that Mumtaz Mahal, wife of Shah Jahan, invented this right as a "complete meal" to feed the army. 

But some say the dish originates from Western Asia, where the "nomads" buried an earthen oven stove pot full of meat, rice and spices in a hole, and eventually the pot was dug up containing 'Biryani'. Whatever legends can be, "Biryani" had come to stay. Its amazing to know how this dish was very popular from one place to another. It went all over the country with different regions have their own versions of Biryani. Certainly, this is a parabolic people around will eat and eat. I have tried to show a few varieties among the 26 types and more.

'Kashmir' Biryani:

Kashmiri cuisine is a blend of influences from both Kashmiri Pandit, the Hindus who lived in the valley during the Middle Ages and in the cultures that arrived with the invasion of the Kashmir region by Taimur from the territory of modern Uzbekistan. Subsequently, it has been heavily influenced by other central Asian, Persian and Afghan culture. A little about "Kashmir" Biryani.

Its origin can be found only with the 'Kashmiri Bhuna Ghost' Biryani and 'Kashmir Katch Ghost ki Biryani' which is the result of the Mughal emperor's frequent visits to Kashmir. But today a number of biryanis add up to Kashmiri cuisine. Kashmiri Biryani stands out because of the addition of a solid dose of Asafoetida.

'Awadhi' Biryani:

Lucknow, known as awadhi, in the old days was home to moguls when they ruled India from 1800 to 1900. These moguls came up with the famous "awadhi 'Biryani, which is popular in northern India. Roden recipe Lucknow (awadhi) Biryani is the Mogul dish. 

'Lucknowi' Biryani owes its success to a homogenous mixture of spices. Meat cooked with fragrant spices, combined with rice in layers and finished on Stupid is known as Biryani. If you want to eat the best Biryani in the world, you have to travel to Lucknow. Lucknow Biryani and have almost a symbiotic relationship with the gourmets.

Kolkata Biryani:

Kolkata Biryani is by far Spices than its cousins, and distinguishes itself through its use of potatoes. Whole, skinned potatoes Biryani take on all the nuances of flavor in stock. Although this is a story behind it. This Biryani originated from the Avadh royal family who migrated to Calcutta with a coterie of chefs. Bowl filled with the royal family down to ordinary households. From Lucknow Biryani moved to Calcutta when, in 1856, was Nawab Wajid Ali Shah deposed by the British. His team of cooks moved with him and it did Biryani. In Kolkata the Biryani was poorer homes who could not afford meat every day, so the meat was replaced by potatoes, which became known as "Calcutta Biryani.

Hyderabad Biryani:

The most famous Biryani, it only came when Aurangzeb invaded the South and installed the Nizam-ul-Mulk who later as ASFA JAHIER ruler was Nizam of Hyderabad. Then, as the influence of the Muslim rule, Hyderabad Biryani and Arcot Biryani became popular. The Biryani spread to Mysore by tipu sultan of Karna-Semitic. 'Hyderabad Biryani' is made in different styles - "Katchi 'Biryani, where the meat is marinated in curd and then steamed with rice, and' Pakki 'Biryani, where the meat is cooked with all the accompanying spices and then rice is added to the finished sauce in a sealed Handi.

Tahiri / Tehri Biryani:

Tehri is the name for a vegetarian version of Biryani. The vegetable Biryani was originally made for Mahajan Hindus who were cashiers and financiers of the Nawab. 

The vegetarian version or 'pulao' has some textured vegetable protein-based balls to present the impression of a meat-based dish for vegetarians. 

The difference between Biryani and pullao is that while Biryani can be made by cooking the items together pullao used to describe a dish in which rice is cooked separately from the other ingredients.

Malabar Biryani:

Malabar biriyani is believed to be brought across the Indian Ocean by Arab mariners. The 'Mappilas' (that is what the Muslims in Kerala was called) also prepare a type of biriyani which is believed to originate from Samarkand with Mughal and wandered through the Deccan plateau to the south.

Kerala Muslims have developed many variations of biriyani - rice cooked with mutton, coconut, yoghurt, eggs and mutton biriyani and fish biriyani with spices, tomato, cashews and raisins to name a few. Biryani is also cooked in various ways. Meat and rice (basmati is not long, but shorter variety) are cooked separately. They are then layer in a narrow-necked pot and steamed, to ensure that the variants of the meat completely surrounds the rice. It is often served with a simple raw mango, coconut and green chili pepper chutney.