Biryani Tales from India: Let’s go back in time!
Indeed, the very word biryani brings a smile on the face of any listener as soon as he or she hears that biryani is being served with raita in a few minutes. It’s the preferred dish in weddings, anniversaries, birthday parties and especially chicken biryani that is found in abundance all over the country in street-food stalls, restaurants, college canteens, fine-dining bistros. Being an economically priced fast-food item, it offers wholesome nourishment and one can rejuvenate quickly within minutes after eating mutton biryani that gives a lot of strength to the body.
HistoryMeat cooked with rice and spices which soldiers loved
- Biryani has a thousand year old history and it became popular as it was the only dish that could be prepared on the move. All you needed was a chicken or lamb who was sliced and de-skinned and its meat was cooked on a slow flame to extract its juice.
- Rice was also cooked separately and then both these were mixed together and placed in earthen pots sealed with flour paste and placed in earthen ovens filled with burning coal and these ovens were dug out in the ground.
- The aroma of burning coal and the soil gave biryani a unique flavour and soldiers literally loved it. It could be easily cooked in large quantities and served to large regiments which together formed the army.
Biryani was also the dish that the royals asked the queens to cook in order to demonstrate their cooking skills on the first day of their marriage. And the tradition of cooking yakhni pulao, biryani on the first day in the in-laws house continues even today in small town India which has preserved India’s rich cultural heritage. Try out the biryani deal offered in Mumbai by the Red Charcoal restaurant in Bandra-Kurla complex that offers 17% discount on a choice of biryani and lime water for two with littleapp in Bandra-Kurla complex that offers 17% discount on a choice of biryani and lime water for two. · Ambur Biryani: Mint and coriander flavoured biryani originating from Tamil Nadu wherein meat is cooked separately in curd and then mixed with flavoured rice. Awadhi Biryani: No dastarkhan in Lucknow is complete without the Awadhi biryani that is a marvel of dum cuisine and is known for its fragrance and spices.
- Hyderabad Biryani: The dominant use of saffron and coconut in this dish that over-rides the flavour of meat is the main characteristic of this immensely popular dish in the whole of south and north India. Other kinds of biryani that are famous across Delhi,