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Chicken Rice Recipe Biography

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The origin of Biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]

The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice.[1] Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).[2][3]

There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in the South Asia before Babur came to India.[4] The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India.[5] A similar theory - that biryani came to India with Timur's invasion - also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.[4]

According to Pratibha Karan, the biryani is of South Indian Muslim origin, derived from pulao varieties brought to India by the Muslim traders and rulers. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[1][4] Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian pilao and the spicy rice dishes of India.[6] According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Calicut in South India.[7]

Difference between Biryani and Pulao[edit]

Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti.[8][9] Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.[10]

According to the British-era author Abdul Halim Sharar, the biryani has a stronger taste of curried rice due to a higher amount of spices.[10][11] Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered.[4] According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.[10][12]

Ingredients[edit]

Biryani (left) served with other Indian dishes.

Historically, the most common varieties of rice used for preparation of biryani were the long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, the basmati rice is the most common variety. In Bangladesh, puffed rice is also used.[13]

The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[14] pepper, cloves,[14] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[14] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat, chicken and mutton are the most commonly used meat for cooking a biryani, special versions may include pork, beef, fish, or prawn. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Varieties[edit]

There are two basic types of biryani: pakki ("cooked", also pukka) and kacchi ("raw", also kutchi). In pakki biryani, the cooked meat and cooked rice are layered. In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together.[13] It is also known as kacchi yeqni. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, and rarely with chicken or beef. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. A boiled egg and mixed salad often accompanies the dish. It is featured in wedding feasts in Bangladesh, usually served with borhani, a spicy drink.

The non-vegetarian biryani may include chicken, mutton and sea food among types of meat. Although originally cooked with meat, biryani is now also cooked with vegetables, especially in India, where a substantial number of people practice vegetarianism. The vegetable biryani is prepared with rice, masala and non-meat ingredients such as potatoes and cauliflowers.[15][16] Egg baryani is another type of biryani.

List of varieties by ingredient[edit]

Shrimp biryani

Soya biryani from India.

Tehari

Tahari, tehri or tehari is the name given to the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs.[13] It is prepared by adding the potatoes to the rice as opposed to the case of traditional biryani, where the rice is added to the meat. In Kashmir, Tehari is sold as street food.

Mutton biryani

Mutton biryani may include goat meat.

Chicken biryani

Chicken biryani is biryani usually with fried chicken or baked chicken.

Pork biryani

Pork biryani uses various parts of pork as the meat in the biryani.

Egg biryani

Same preparation as chicken biryani but with a boiled egg instead of chicken. Sometimes the rice is taken from chicken biryani, and may have chicken flavour in it.

Shrimp biryani

This variety uses shrimp. It is quicker to prepare, as it does not require long hours of complex marinating procedures.

Fish biryani

Fish biryani uses different varieties of fish. It is also known as fish khichdi in Britain.

Daal biryani

Daal biryani offers the addition of daal to the ingredients of biryani. This enhances the nutritional value and fragrance.

Soya biryani

Soya biryani is a popular version of the dish, it is specially popular among the people following a vegetarian diet. In addition to the usual ingredients, this version also includes Soya chunks, which act as a great source of protein...............?

Chicken Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.