For the majority of the people, Biryani is nothing but rice that is cooked with aromatic plants, spices as well as meat. Nevertheless, in truth, this cuisine is much more than merely combining rice and spice. Biryani is the single cuisine that is cooked in many diverse ways in about every state in India – surprised – are you? Here is the gastronomic voyage of Biryani for you as it moved into India and across it, delivering different versions!
Biryani was born in Persia and was exported to India by the Mughals. Hyderabadi Biryani, as well as Lucknowi Biryani, is the most cherished Biryani editions in India.
The real journey begins now….
While it is basically assumed Biryani grew in Persia and traveled via the Mughals, other potentials and theories concerning the entrance of Biryani to India also exist. It may have come from Persia through Afghanistan to North India and it may have also been conveyed by the Arab traders by means of the Arabian Sea to Calicut, Kerala. There is in addition historical proof to back up that there were similar rice dishes before the Mughal invasion.
A rice dish identified as ‘Oon Soru’ in Tamil during the 2 A.D is yet another travelogue of Biryani. Oon Soru was made from rice, bay leaf, meat, ghee, turmeric, pepper, and coriander, to feed military soldiers.
Some are of the opinion that Taymor brought the recipe to India from Persia in 1394. Another exciting Biryani tale from the Mughal period is when Mumtaz Mahal once went on a surprise visit to the army camp and found that the men were malnourished. She ordered her chef to prepare a recipe with rice, spices, and meat to provide a whole meal for balanced nutrition to the soldiers. This turned out to be the origin of Biryani.
There is yet another belief that the dish came from west Asia. The wanderers would conceal a clay pot packed with meat, rice and spices in a trench and finally the pot was dug out exposing Biryani.
When the Nawab Wafid Ali Shah was ousted in Calcutta, his people presented Biryani to Calcutta which later on became Calcutta Biryani. It is prepared from whole boiled potatoes as well as meat.
The Hyderabadi Biryani came when Aurangzeb selected Niaza-ul-mulk as the Asfa Jahi monarch of Hyderabad. Biryani was brought to Mysore by Tipu Sultan of Carnatic. The Nawabs plus Nizams employed Hindu vegan bookkeepers who formulated a new method of the noble dish.
Tahiri Biryani uses vegetables as an alternative to meat. As the dish developed and journeyed to other parts of the Subcontinent people from different regions accommodated it as per their likings.
The northwest Memoni Biryani is very hot. With ample of green chilies, the Sindhi Biryani is also very hot and also uses dried plums and potatoes. Potatoes became one of the indispensable ingredients of the extensively eaten Bombay Biryani.
Hope you savored this trip. Longing for a hot plate, just arrange or cook your best-loved variety immediately.
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