Know What Makes India The Land of Biryani - Halalbox

INDIA - THE LAND OF BIRYANI

Biryani doesn’t need an occasion to be savored by its lovers, and even people who do not fancy rice can make an exception for biryani.

Historians strongly believe that it is originated from Persia and that the Mughals bought it in India.

Biryani is derived from the Persian word Brian which means ‘fried before cooking and was further developed in the Mughal kitchen. Many also say that Biryani was brought to India by the Turk- Mongol conqueror, Taimur, in the year 1398. The Nawabs of Lucknow and the Nizams of Hyderabad were also known for their appreciation of this delicacy.

Though Biryani traditionally is prepared with Halal meat, over the years it has transitioned with various other forms of Meats, Seafood, Egg, and vegetables. Chicken Biryani is very easily available and also the most sold item on any restaurant menu in India. Fish and Egg Biryani are less popular and available in certain parts of India. Vegetarians do not want to be left alone and thus was an innovation of 'Vegetarian Biryani' which has become very popular in India.

The renowned Biryani across India one must definitely explore: Hyderabadi Biryani: It originated from the kitchen of Nizam of Hyderabad after Emperor Aurangazed appointed Niza-Ul-Mulk as the new ruler of Hyderabad. There are two types of Hyderabadi biryani- Kacchi (raw) where the raw marinated biryani is placed between the layers of basmati rice seasoned with saffron, onions, and dried fruits. While the Pakki (cooked) where the basmati rice and chicken boneless cut are cooked separately and then layering them together, both are cooked in an earthen pot over the charcoal fire which results in rich and aromatic Biryani. If you ask me- what makes Hyderabadi biryani so special? I’d definitely say the flamboyance style, and the richness of spices makes it stand out with a subtle taste which makes Hyderabadi Biryani so popular in India.

Lucknowi Biryani: ‘Awadhi Biryani’ famously known as Lucknowi Biryani is widely influenced by the Nawabs of Awadh, who was of Persian origin. In the “pukki” style, the mutton curry cut or chicken curry cut with spices is cooked separately from rice, flavored with saffron, cinnamon, and star anise layered in a copper vessel for the finish. It is cooked for hours until the flavors deeply penetrate. The uniquely delicate flavor and rich

fragrance with each grain which will look like nothing much, but once you put it in your mouth, it will burst with flavor.

Calcutta Biryani: Nawab Wajid Ali Shah restored the essence of Biryani in the city of Calcutta after being banished by the British. The yogurt-based marination of the chicken boneless cut or mutton boneless cut with a tinge of sweetness and spices cooked separately with light yellow rice, which is layered with potatoes and soft-boiled eggs. It is a treat for the eye as well as the smell…forget about the tastebud. You’ll just fall in love with the smell. I’ve been in Calcutta so many times and still can’t get enough of the famous Calcutta Biryani.

Thalassery Biryani: Thalassery Biryani hails from the Malabar region, Kerala. It is one of India’s most loved Biryani- diverse as the ethnic and cultural groups within. The sweet and savory tinge with Malabar Spices, chicken curry cut or mutton curry cut, fennel seeds, fried onions, raisins, and cashews. It also makes use of a variety of the ancient variety of rice- Khyma, which is cooked separately from the meat and later mixed. It is a mélange of aroma and has undergone much change to suit the palette of locals. Thalassery Biryani is distinctively varied in its style of cooking and the spices used.

Bombay Biryani: Bombay Biryani will remind you of your trip to Bombay in itself. It is a melting pot of flavors composed of chicken curry cut or mutton boneless cut with vegetables, fried and spice potatoes along with fried onions, mint leaves, dried plums layered in a pot, and also kewra water (screw pine) which makes it sweet, spicy, and zesty. It is finished with melted ghee on top. Bombay Biryani has all the features a delicious biryani should have- strong addictive flavors, heady aromas, vibrant colors, and fluffy rice.

Delightfully light, loaded with flavor, succulent chicken legs, and very simple to make!! Surely a hit with all the biryani lovers.

Fish Biryani: Fish Biryani is a flavorful mix of spices, rice, and fish fillets- you can choose Rohu Bengali cut or Catla Bengali cut. Fish biryani is way lighter to consume than Mutton or Chicken biryani, it is also a very high protein-rich food and perfect for all the non-veg lovers who love biryani but due to cholesterol avoid it. It is a simple recipe, where the fish masala is layered with rice, fried onions, and coriander leaves. The way the fish blends with the flavorful rice and masala tastes so delicious like any Chicken or Mutton Biryani.

The taste and flavor of fish enhance this dish which everyone will love to have more and more.

Egg Biryani: The not-so-meat lovers or the so-called egalitarians dig on Egg Biryani 'Anda Biryani'. This dish is a quick fix with hard-boiled eggs and minimum ingredients. Few aromatic spices enhance the basic Egg into a flavorsome dish. Over the years this dish has become popular as street food in urban cities in India.

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