It is all about 'Biryani' a favorite dish to Indians especially South Indians, cooked with rice and meat put together. The ingredients used in preparing biryani, are Rice, meat, Vegetables and Spices like cardamon, bay leaves, giner garlic paste, cinnamon etc.
HISTORY
The word Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.Traditionally Rice and the leg piece of goat used to make Biryani. Now people are making Biriyani with beef, chicken, fish & prawns.
Biryani was originated in Persia and it might have taken different routes to arrive in India. Based on the name, and cooking style (Dum), it is also called as Dum Biriyani. It is believed that, it could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut, Kerala.
Types of Briyani
There are many types of Biryani in India.
1. AWADHI BIRYANI
During Mogul empire established in India, Lucknow City (the current city name) was known as Awadh. The Biriyani cooked from Awadh gave rise to the Awadhi Biryani
2. CALCUTTA BIRYANI
In 1856, British deposed Nawab Wajid Ali Shah in Calcutta. During that time the Nawab and people introduced Biriyani into Calcutta and it gave rise to "Calcutta Biryani". The special and unique recipe of Calcutta Biriyani is cooked with uncut full boiled potatoes with meat.
3. HYDERABADI BIRYANI and 4. ARCOT BIRIYANI
Among all the types of Indian Biriyani, Hyderabadi Biryani is famous among the people of south India. King Aurangzeb, appointed the 'Nawab of Arcot' to oversee "Aaru Kaadu" region (meaning: Six Forests) of south of Hyderabad. During this period the name raised to Hyderabadi Biryani and Arcot Biryani.
5. THAHIRI BIRYANI
The Biryani spread to Mysore (Indian City) by The King Tipu Sultan of Carnatic. It was the royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.
Vegetables Used with Biryani
Potato is the major vegetable that used for it. Cauliflower, carrots, peas, sweet bell peppers and green beans are traditional.
1. AWADHI BIRYANI
During Mogul empire established in India, Lucknow City (the current city name) was known as Awadh. The Biriyani cooked from Awadh gave rise to the Awadhi Biryani
2. CALCUTTA BIRYANI
In 1856, British deposed Nawab Wajid Ali Shah in Calcutta. During that time the Nawab and people introduced Biriyani into Calcutta and it gave rise to "Calcutta Biryani". The special and unique recipe of Calcutta Biriyani is cooked with uncut full boiled potatoes with meat.
3. HYDERABADI BIRYANI and 4. ARCOT BIRIYANI
Among all the types of Indian Biriyani, Hyderabadi Biryani is famous among the people of south India. King Aurangzeb, appointed the 'Nawab of Arcot' to oversee "Aaru Kaadu" region (meaning: Six Forests) of south of Hyderabad. During this period the name raised to Hyderabadi Biryani and Arcot Biryani.
5. THAHIRI BIRYANI
The Biryani spread to Mysore (Indian City) by The King Tipu Sultan of Carnatic. It was the royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.
Vegetables Used with Biryani
Potato is the major vegetable that used for it. Cauliflower, carrots, peas, sweet bell peppers and green beans are traditional.
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