Cuisine leaves its own imprint on history. India has witnessed many invaders; with every invader came a different culture and a new cuisine. Muslim invaders like Turks, Arabs, Persians, and Afghans introduced the culture of feasts to India. The Mughlai cuisine that India is famous for developed from the 15th century to about the 19th century during the reign of the Mughals. The Mughals raised cooking to an art form, introducing several recipes to India like biryani, pilaf, and kebabs.
While biryani is popularly associated with the Mughals, there is some historical evidence to show that there were other, similar rice dishes prior to the Mughal invasion.
There is a 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.
The famous traveler and historian Al-Biruni has precise descriptions of meals at 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.
Biryani's definition would basically be that it's a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately.
This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. The word “biryani” comes from the Persian word “birian” which means “fried before cooking.” One could conclude that the biryani originated in Iran (modern day Persia).
Another interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen who inspired 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.
When the British deposed Nawab Wajid Ali Shah to Kolkata (formerly Calcutta), the Calcutta biryani was created. 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.
Once a dish for royalty, today the biryani reflects local sensibilities and traditions and is a popular and common dish.
When preparing Biryani in today's world, ingredients vary according to the region and the type of meat or vegetables used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.
The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies,and garlic. The premium varieties include saffron. In all biryanis, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.
Points that are to be kept in mind while making biryani at home, as guided by the Chef:
1. There are two variants of biryani that exist. One is the Pakke Gosht ki Biryani (Lucknowi style) and another is Kachche Gosht ki Biryani (Hyderabadi style).
2. In Pakke Gosht ki Biryani, there is a base of mutton curry in which the rice is cooked, whereas in Kachche Gosht ki Biryani, the lamb is marinated and is cooked under pressure in its own juices with par-boiled rice, making for a lighter version of the dish.
3. While making Kachche Gosht ki Biryani, the first stage entails marinating the lamb with a dry rub of chilli, garlic, salt and then refrigerating the meat for a day. Whereas during the second marinade, coat the lamb with a paste of mint and pineapple juice and leave it for an hour.
4. For the ones who are allergic to pineapple, may substitute pineapple juice with skin of raw papaya.
That being said, Biryani remains to be the dish at the center of the heart for every Indian and for anyone who has ever had the opportunity to taste one of the world's finest preparations.
Thankyou for reading this, you Biryani lovers! :) Here's a HUGE Kerala style biryani for you...
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