What is Biryani ?
A Short Introduction to Biryani
The name Biryani originates from the Farsi (Persian) word ‘Birian', which loosely translates to "fry/roast before cooking". There are many historical anecdotes and myths surrounding its origins. However, it is widely believed that it has predominantly Persian or Arabian roots. The origins of this dish can be traced back to the individual regions in which the dish has become well-renowned and an integral part of the cuisine.
For example, Hyderabad is recognized as the birthplace of a famous variation that is a fixture in menus and has an enduring prominence in many Indian restaurants around the globe – The Hyderabadi Biryani. Historically, this is credited to the influence of the Mughals who invaded India and other Muslim travelers and merchants. The Malabar Biryani, which is popular in Kerala, is a footprint of ancient Arabian traders. Iranian Biryani, as the name implies originates from Iran. The city of Ifashan, which was once the capital of Persia, is famous for its baked mutton biryani.
Biryani is usually cooked with a choice of meat or vegetables and rice flavored with a blend of aromatic spices. Usual accompaniments to this dish include Chutneys (generic reference to an Indian relish) and “Raita” – a creamy yoghurt side-dish that is the Indian version of a cold salad.
Traditionally, the meat version is commonly made with chicken and lamb/mutton. Different regions of India have localized this dish, giving rise to variations that include fish, eggs, beef and prawns. The vegetarian version is usually made with a variety of easily available ingredients such as peas, cauliflower, carrots and capsicum.
While different kinds of rice can be used to make this dish, the preferred choice of most households is “Basmati” which is characteristically fragrant.
Biryani is a hodgepodge of exotic spices and condiments. Cardamoms, cinnamon, cloves, nutmeg, fennel, star anise, pepper, cumin, chilly powder, turmeric, ghee (clarified butter), and saffron are some of the additions that give the biryani its distinct aroma, flavor and its signature yellowish tinge. Though it looks like a formidable list, pre- packaged biryani spice blends are easily available in most supermarkets today.
There are different ways to cook biryani. It is very common to hear references such as “Dum Chicken Biryani” or “Dum Mutton Biryani”. “Dum” is equivalent to the Western concept of pot-roasting or baking. Traditionally, “Dum” refers to steaming over hot coals and low heat, in earthen pots sealed with a ring of dough. With modern kitchen setups and conveniences, it is more practical to cook biryani in an electrical rice cooker or a special deep, thick bottomed vessel – over a stove.
In the Kacchi (Raw) Biryani version, raw marinated meat is cooked along with the rice. In the Pakki Biryani version, the marinated meat is cooked separately first. The cooked meat and rice are layered over each other and then baked. Either way, the rice is ultimately permeated with the flavors and juices of all the ingredients and redolent of exotic aroma from the very first scoop– trademark of an authentic biryani dish.
Over the years, this dish has evolved and undergone various transformations, combining recipes from generations, infusing different ingredients and a whole lot of imagination. The result is a number of mind-boggling, diverse choices. So, as in all culinary pursuits, dabble in a little creativity, tweak to suit your palate and you are still likely to stumble upon a winning culinary treat!
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