Biryani

History of Biryani:-

Biryani is an evergreen classic that really needs no introduction.

Once a cuisine for royals, today the biryani is tagged as local sensibilities and traditions and is a popular and common dish.

The very word “biryani” came from the Persian word “birian” which means “fried before cooking.” You could conclude that the biryani originated in Iran (Persia of modern age). 

with every invader came a different culture and a new cuisine in India, the Mughals raised cooking to an art form, introducing several recipes to India like biryani, pilaf(or pulaao) and kebabs.

One more interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen(in the memories of whom Shah Jahan built the Taj Mahal). It is said that she once visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition, and thus the biryani was created.

Al-Biruni, the famous traveller and historian has precise descriptions of meals in the 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): the courts of Sultans who ruled parts of India prior to the Mughals. These also contain mentions of rice dishes similar to the Mughal biryani. However, there is no doubt that Islamic Persians inspired and popularized the dish.

Another origin history goes like this:-

One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.

When the British discharged (or deposed) Nawab Wajid Ali Shah to Kolkata (formerly Calcutta), the Calcutta biryani came into existence. Nizams governing small territories in Northern India encouraged regional variants like the Hyderabadi biryani and the Arcot Nawab biryani. Biryani recipes of the Mughals can still be found in places where their empire had a foothold.

Also, though biryani is strongly associated with the Mughals, there are few historical evidences to show that there were other, similar rice dishes prior to the Mughal invasion. There is mention about a rice dish known as “Oon Soru” in Tamil as early as the year 2 A.D. Oon Soru was composed of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.

Associated national cuisine:- India, Bangladesh, Pakistan, Nepal, Sri Lanka, Maldives, Myanmar.

The saffron and milk to bring in color and aroma in the biryani give a royal taste and sight to the biryani lovers. The protein used whether,chicken or meat bring in the core richness. The meat used is the main component along with rice are the main features to fall in love with the biryani.

Existence of veg biryani (disputed) :-Biryani is a dish whose main ingredients are rice and meat. If some one substitute meat with vegetables it is not called as veg biryani.

Main Ingredients used :- Rice; Indian spices; Meat; vegetables; Nuts; Dried fruits; Potatoes;Dahi (curd).

Alternative names: Biriyani, Biriani, Briyani, Breyani, Briani, Birani