History of briyani |Briyani Recipe| Kolkata Briyani | Hyderabadi Briyani.

History of briyani|Briyani Recipe|Kolkata Briyani|Hyderabadi Briyani|

Biryani is one of the few dishes that need no introduction, as Indians have loved hogging on the dish since ages. With biryani made in different styles in different cultures, it is an indigenous dish which involves practised technique and meticulously measured ingredients. The word biryani is derived from the Persian word 'Birian', which means fried before cooking. It is generally believed that the popular dish originated in the middle east. Here are the details about how biryani made its way to India.

• The history of briyani in india:-

According to ancient legends, the Turkish-Mongol conqueror, Timur brought the precursor of Biryani with him when he reached the frontiers of India in 1398. According to the famous historian and traveller Al Biruni, Timur ordered his royal chef to cook a balanced proportion of meat, rice and some spices, which would satisfy the appetite of his vast army. However, biryani was popularised in India by the Nizams of Hyderabad and Lucknow, as their royal chefs were famous all over the world for their signature biryani dishes. These chefs served biryani with many mouth-watering accompaniments like Mirchi ka Sala, Dhanshak and Baghare Baingan.

Another interesting story which traces the origins of biryani is when Mumtaz Mahal(1593-1631), Shah Jahan’s queen, once visited the army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition in the right proportion, and thus the biryani was created.

• The range of briyani across india:- 

• Delhi Briyani :- 

Delhi, the heart of the Mughal Empire has a Biryani that tastes true its vintage and royal lineage. However, within Delhi itself, one can find variants of Biryani like achaari Biryani which uses pickles.

• Hyderabadi Briyani :- 

Delhi, the heart of the Mughal Empire has a Biryani that tastes true its vintage and royal lineage. However, within Delhi itself, one can find variants of Biryani like achaari Biryani which uses pickles.

• Malabar Briyani :- 

This Biryani is an integral part of the cuisine of the Malabari Muslims of Kerala. The Biryani is made from a special rice called Khyma and chicken is used with a lot of spices including Onion, Ginger, Garlic, Cashew, Raisins and Fennel seeds.

• Ambur Briyani:-

In the North-Eastern part of Tamil Nadu in Vellore District is a small town known as Ambur. Ambur is known for its special Biryani and travelers passing through the town invariably stop there to feast on the famous Biryani. The Ambur Biryani has a distinct aroma and is comparatively lighter. It is served with Dhalcha, which is a sour Egg Plant Curry.

• Bhaktkali Briyani :- 

The coastal town of Bhatkal in Karnataka has its own special Biryani which entices people from far and wide. The Biryani is cooked in onions and green chilies and layered with fragrant rice.

This is just a glimpse of the sheer range and flavors that Biryani has metamorphosed into, straddling the annals of history and trailblazing a path of its own. The dish which brings the flavors and aromas of history wafting to the restaurants and homes across India remains as fresh and fascinating as ever.

• Culcutta Briyani :- 

Calcutta Biryani emerged when the British Raj deposed Nawab Wajid Ali Shah in 1856. The Nawab people introduced the dish to Calcutta. Calcutta Biryani is made with whole boiled potatoes and meat. Interestingly, during the period, the recession had meant that meat had to be replaced with potatoes, and it has stuck ever since.

• Ingredients of mutton briyani :- 

• 3 to 4 lbs. mutton (leg meat)
• 3 mugs basmati rice
• 6 oz. to 10 oz. oil
• 3 to 4 large onions, sliced
• 4 teaspoons freshly chopped garlic and garlic
• Salt to taste
• Red chilli powder to taste
• 10 green cardamoms
• ½ to ¾ teaspoon, peppercorns
• ½ to ¾ teaspoon, cloves
• 2 to 4 cinnamon sticks
• 5 black cardamom pods
• 16 oz to 20oz yogurt
• 6 to 8 green chillies
• ½ bunch coriander leaves
• Orange food colour (a pinch)
• 8 oz to 16 oz water
• Dash of lemon juice
• Ingredients to be added to boiling rice:
• Salt to taste
• 4 bay leaves
• 4 cinnamon sticks
• 3 black cardamom pods
• ¼ teaspoon black peppercorns
• ¼ teaspoon cloves  

• Method :- 

Heat oil and add meat, one-and-a-half sliced onions, ginger-garlic paste, salt, red chillies and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once meat is tender, set it aside. The biryani masala is ready.

In a separate pot (colander) boil water adding whole garam masala and bay leaves. Once water comes to boil add pre-soaked rice, keeping the rice to a tender crisp phase, since we only cook the rice completely in the dum phase. Drain rice; layer the pot with rice, topping with a layer of biryani masala, adding a second layer of rice. Top with fried onions, sprinkle food colouring, cilantro, mint, a pinch of garam masala powder and two teaspoons kewra. Seal pot with foil and lid. Keep full heat for five minutes and medium to low heat for 15 minutes, to complete the dum. Let sit for 10 minutes, mix and serve.

Garnish with green chillies, mint and chopped cilantro. Serve with a side of kachumer (chopped onion, tomato and green chillies salad) and raita.