Monday, July 28, 2014

Exploring Biryani


It would be an exaggeration if someone from Indian origin would ask what "Biryani" is .It is so popular among  people not only in india but in most of south asia and even middle eastern parts of world where it is known as beryani  and many more other names.

The name Biryani is derived from the Persian word beryā(n) meaning "fried, roasted". It originated in Turkey or Persia and was brought to South Asia by the Muslim traveler’s and merchants. We find different varieties of Biryani in India. Each and every region has adapted accordingly and got their own specialty,slightly differentiating it from the base one which was brought by Persians.

      Biryani is a rice based one pot meal consisting of layers  of partially cooked rice and meat which are layered alternately and then sealed and cooked on a low flame which is termed as "Dum" . Biryani is usually  made with long grain rice such as basmati  along with mutton,chicken, seafood or any meat and also with vegetables and lots of aromatic spices such as cloves, cinnamon, cardamon, bay leaf, nutmeg, coriander and many more which makes the dish very flavorful and aromatic.In southern parts of India biryani is made with short grain rice known as khyma which is usually used to make thalassery biryani.

There are generally two methods of preparing Biryani

 Kacchi  Method

 This is a method of  preparing biryani where the raw marinated meat is cooked with partially cooked rice.  The layers of marinated raw meat which is usually at the bottom of the cooking pot continued with the layer of rice,flavoured with saffron ,fried onions  etc. are then sealed with dough  & cooked on a slow dum process,which ensures that the dish cooks in its own steam.The best example of such kind of  preparation is Hyderabadi Biryani.

  Pakki Method

 In this kind of preparation the rice and meat are partially cooked separately and then layered and  sealed same as the kacchi method and cooked on a dum .The best example of it is Thalassery  Biryani.
 Every region has its own biryani recipes, the most known biryanis by region as as follows
Biryanis by region
 Hyderabadi biryani
 Thalassery biryani
 Lucknowi biryani
 Bombay biryani
 Calcutta biryani
 Vaniyambadi biryani
 Bhatkali biryani
 Memoni biryani
 Dindigul biryani
 Beary biryani
 Palakkad Rawther biryani
 Bengalooru biriyani
 Karachi beef biryani
 Sindhi biryani
 Kalyani biryani

And some International variants known are:
 British biryani
 Burmese biryani
 Middle East
 Thai biryani
 Sri Lankan biryani (Buryani)
 Iranian beriani
 Malaysia and Singapore
 Filipino dish
 Mauritian biryani
 Nasi kebuli

Courtesy Wikipedia

Though I have cooked some of these biryanis, Still there is long way to go....

Some o the biryanis prepared by me....

Egg Biryani




Hyderabadi dum biryani



Chicken Goli Biryani


Gucchi (Mushrom) Biryani


Keema Biryani
 
Enjoy!!!!! and keep cooking

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