About Chicken Biryani

Some food – dishes are universally popular – like Ice cream, Cakes, Chinese fried rice, sphaghelti caviar etc. Biryani is one such dish.
?Biryani is an exotic rice dish, loved all over the Indian sub – continent. The number of ingredients that go into its making is astonishing. A ‘class’ Biryani may contain, besides rice, meat and yoghurt, as many as 21 spices! Some of the spices could be rich spices like Saffron, Rose petals. No doubt Biryani is termed as a royal dish, fit for the kings.
?The word Biryani is derived from the Persian word ” Berya” which means “roasted” or “Fried”. The dish could have originated in Persia or Arabia and brought to India by Arab Traders. One legend says that Timor, the lame brought it to Northern India from kazakhastan via Afganistan. Some say Biryani could have originated in West Asia. During the Moghul rule, its popularity grew. Lucknow, famous for its culture, adopted Biryani fast. Luknow was then called Awath and Lucknow Biryani got the name Awadhi Biryani. From North, Biryani culture travelled down to south to Hyderabad, and Mysore (by Tipusultan, of course). It spread all over Asia and became popular in Iran, Pakistan, Bangla desh, Sri Lanka, Malaysia etc.
?Biryani is mainly a non – vegetarian dish. The “Core” of this rice dish is commonly chicken or mutton. It could be beef, shrimp, deer meat or hare flesh. Due to the succulence of the Biryani, Vegetarians also wanted it sans meat. The vegetable biryani is called Tahiri Biryani. The book kapers hired by the Nawabs and Sultan were mostly ‘Hindus’. ‘Tahiri’ vegetable biryani probably was made to feed them, leading to its popularity in South India.
?Some of the spices / ingredients that go into making of biryani are ghee, peas, beans, cummin,? cloves, cardomon, cinnamon, bay leaves, coriander and mint leaves,? ginger, onion, garlic etc. Premier varieties include saffron and rose petals. The rice most commonly used is the famous “Basmati” rice. The biryani is cooked in a special style called “dum”.
?The side dishes are Raita (with curd), curd (Yoghurt), Korma, boiled egg etc.

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