Is Biryani from Persia?

Biryani is something that can be enjoyed in any moment and in every way. This dish is with an uncertain origin but there are so many varieties. There is so many version that we need to write whole another story just for it and we will. The versions those are widely famous in North India are the Mughlai and Awadhi versions. In South India, where rice is more widely used, became the reason of new distinct varieties of biryani’s to emerge from areas like Telangana (Hyderabad), Tamil Nadu, Malabar (Kerela), Karnataka.

History

The modern biryani was developed in the Mughal Royal kitchen, It was a fusion of spicy rice from India and pilaf from Persia. According to Indian restaurateur Kris Dhillon, the dish originated in Persia and was brought to India by the Mughals.

However, there’s another theory that claims that the dish was known to India before the first Mughal emperor Babur. As to a 16th-century Mughal text Ain-i-Akbari stated that the word “Biryani” is of older usage in India.
According to Pratibha Karan, author of A Princely Legacy: Hyderabadi Cuisine, “the biryani has originated from South India, derived from pilaf varieties brought to India by the Arab traders”. She speculates that the pulao was an army dish in medieval India, as they weren’t able to prepare elaborate meals so they started preparing a one-pot dish where rice was cooked with whichever meat was available. Later the dish became biryani due to the different methods of cooking, as there was a difference between pulao and biryani.
According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India one branch of biryani came from the Mughals and another one was brought to India by Arab traders to Malabar in Kerela.

Preparation

A biryani is a celebration of ingredients which end up with a bust of overwhelming joy in your mouth. There are so many different ingredients in the different type of biryanis. The choice of Gosht vary from Chicken, Mutton, Soyabean (Veg) and even seafood is used. The spices are mostly the same, such as ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic. The premium varieties include boiled egg and even saffron.

With all that said, check out our range of Biryani’s Vegetarian and Non-Vegetarian in which we have Chicken and Mutton Biryani

For more products click here.

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