Recipes

Ubiquitous Biryani

“Pizza is a word, Biryani is an emotion.”, “I am not single, I am in love with Biryani.”, Dream job of many people is to become a Biryani-Taster but the reality is there isn’t no job called Biryani-Taster. From the above statements, we can understand the craze for biryani. Biryani is also known as “BIRIYANI, BIRIANI, BIRANI or BRIYANI”. Briyani is a kind of spicy rice of south Asian mixed rice dish. It is popular throughout India and also in many countries. It is made with spices, rice and meat. Meat includes chicken, mutton, beef, prawn or fish. Though biryani is an Urdu word, it is derived from the Persian language.

                                The exact origin of this dish is uncertain. Different varieties of biryani are developed in various region. The ingredients of Biryani are not same with the traditional biryani because it varies according to the type of meat used and the region of biryani is from. Meat (either chicken, mutton, prawn, beef, fish or pork) is the main ingredient with rice. The spices and condiments used in biryani. They are nutmeg, ghee, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes and garlic. Saffron may includes to get a luxurious and rich taste. The dish may be served with raita, curry, a sour dish of aubergine and boiled egg.

                               There are many varieties of biryani. Let us see one by one and how it differs from others. “KACCHI biryani” is cooked layered with meat and yogurt. It is layered at the bottom of the rice. The pot is usually sealed for cooking in its own steam and it is opened while serving.  “TEHARI Biryani” is the name given to the version of vegetable biryani. In this potato are added to the rice which is against the traditional biryani where meat is used. It is sold as a street food in Kashmir. Unfortunately, it is not considered as a part of biryani family. “BEEF biryani” the name itself denotes that beef is used in it. In Hyderabad it is also called as KALYANI biryani. In Kerala it is very famous. This biryani has a distinct tomato, jeera and dhania flavours. As it is said before, biryani varies depending on the region and condiments available in that region.

For example: “SINDHI biryani” is known for its spicy taste. It has an exotic and aromatic fragrance of rice and meat. It is famous in Kashmir. One of the famous biryani is “HYDERABAD biryani”. “THALASSERY biryani” is famous in Kerala. It is rich in spices and a special variety of rice is used in it named Khyma. Some other varieties are Ambur biryani, Chettinad biryani, Navayachi biryani, Memoni biryani, Bohri biryani, Afghan biryani, Srilankan biryani, Rawther biryani, Navaratna biryani etc.., these biryanis are differing in spices and flavours of it. Apart from this it varies outside India.

                                It became an India’s one of the famous food and it also has a large number of fans. Most of the occasions celebrated with biryani.  

                                                                                                                                BY

                                                                                                          Aswini, Hemalatha, Harini, Jenifer    

 

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