Nigar Sultana –
Biryani is a popular dish originating from the Indian subcontinent that is enjoyed by people all over the world. It is a mixture of rice and spices, meat, vegetables, and sometimes fruit that is slow-cooked in a clay pot or oven. The dish is renowned for its distinctive fusion of tastes and spices that join together to provide a delectable dinner.
The origins of biryani can be traced back to the Mughal Empire, which ruled over much of India from the 16th to the 19th century. Biryani is thought to have originated in northern India, close to modern-day Afghanistan, and as the Mughal Empire grew, it spread to the rest of the subcontinent. Biryani has evolved to suit the tastes and ingredients of each location through the years to become a common meal in India, Pakistan, Bangladesh, and other nations.
Numerous rice meals were comparable to biryani before the Mughal conquest. As early as the year 2 A.D., a Tamil rice meal called “Oon Soru” was served to military soldiers that included rice, ghee, pork, turmeric, coriander, pepper, and bay leaf.
Al-Biruni, a renowned traveler and historian, provided detailed descriptions of meals served at the courts of the Sultans who presided over certain regions of India before the Mughals. These also refer to rice meals that are comparable to the Mughal biryani. But there is no denying that the dish was created and popularized by Islamic Persians.
The word “biryani” comes from the Persian word “birian” which means “fried before cooking”. We may say that the biryani came from Iran (previously known as Persia). Another intriguing tale attributes the creation of the dish to Mumtaz Mahal, the queen of Shah Jahan. It is believed that when she once visited an army barracks, she discovered the soldiers were malnourished. The biryani was created when she asked the chef to produce a special dish that offered balanced nutrients.
According to the historian Lizzie Collingham, the delicate Indian spices and aromas and the Persian pilaf were married to create the current biryani. On the other hand, 16th-century Mughal literature describes the biryani as an outdated phrase that has been supplanted by the current pilaf. Another theory holds that the biryani developed in the south of India and evolved from pilaf variations that Arab traders introduced to the Indian subcontinent.
Biryani recipes of the Mughals can still be found in places where their empire had a foothold. There are many variations of biryani, each with its unique blend of spices and ingredients.
Lucknowi (Awadhi) Biryani: Around the 18th century, when culinary skill reached its pinnacle in the royal kitchens, Mughal royals in Awadh invented the Lucknowi biryani. The rice is cooked separately with spices, and the marinated meat is put afterward in a separate layer. The chicken is then stewed for hours in a dum pukht-style (meaning in a pot sealed with flour). Saffron and star anise, two delicate whole spices, serve the purpose of highlighting the meat’s complex flavors rather than masking them. The faint aroma lingers as a result.
Hyderabadi Biryani: The Mughal emperor Aurangzeb’s armies invaded Hyderabad in the late 1600s, and the chefs for Nizam (the Hyderabadi throne) created 47 new variants of biryani for royal usage. Raw goat flesh and rice are cooked together in the traditional Hyderabadi biryani until the flavors of the meat permeate the rice. The flavor is enhanced by fried onions, mint, and coriander leaves, but what makes Hyderabadi biryani unique are the potent spices and sourness.
Kolkata Biryani: The Calcutta biryani was invented when the British exiled Nawab Wajid Ali Shah to Kolkata (formerly Calcutta). The Awadhi culture and traditions, as well as the biryani, traveled with him and his company. A new distinctive style emerged in Kolkata as a result of the addition of deep-fried potatoes (to replace the more expensive meat). The outcome is the sweet and gently spicy Kolkata biryani. The meat is marinated in nutmeg, cinnamon, mace, cloves, cardamom, and yogurt. Its key components are saffron and rose water.
Malabar Biryani: Originating from the Kozhikode region of Kerala, this one is cooked in dum style (slow in the oven), making it moister. Mutton, chicken, prawns, and fish are among the options. Its brown color comes from fried onions, and it is topped with sauteed dried fruits. Spices never change the flavor of the meat. This version has a winning blend of spice and aroma.
Ambur Biryani: This particular variety of biryani is flavored strongly with meat. This biryani comes from the Tamil Nadu region of southern India, and its distinguishing characteristics are dried chili paste and entire spices. The meal is typically served with a tart eggplant curry. This dish is made in a dum manner using coconut milk, curd, and mint leaves, and it tastes a lot like Lucknowi biryani. It is regarded as being easy on the stomach.
Memoni Biryani: This variant originates in India’s western Gujarat-Sindh region. It is without a doubt one of the spicier biryani variations. The dish’s foundation is made of tender chunks of mutton, combined with yogurt, fried onions, potatoes, and tomatoes. This one is zesty and spirited.
Pakistani Sindhi Biryani: The spicy Sindhi Biryani is unusual in flavor from most regional biryanis and has a slightly higher ratio of masala to rice than most biryanis on the sub-continental menu due to the addition of spice-seeped potatoes, tangy aloo bukhara (dried plums/prunes), mint, and sour yogurt.
Bangladeshi Biryani: The history of biryani in Bangladesh can be traced back to the Mughal era. Over the years, Bangladeshi biryani has evolved and acquired its unique flavor, blending traditional Mughal spices with local ingredients. One of the most popular varieties of biryani in Bangladesh is Kacchi biryani, which is made with raw meat and raw rice. One of the key ingredients is the use of “barista” (caramelized onions) to enhance the flavor. The meat and rice are cooked together in low heat, creating a unique flavor.
The rice used in biryani is typically basmati rice, which is a long-grain rice known for its delicate flavor and aroma. However, in the Bangladeshi version often aromatic small-grain rice (chinigura, kalijira, etc.) is used. The rice is cooked in a mixture of ghee, a type of clarified butter, and spices. This creates a rich, flavorful base that is combined with meat, vegetables, and other ingredients.
Biryani is usually made with either chicken, beef, mutton, or vegetables, although some recipes call for seafood or other meats. Since the rice and spices are cooked at the same time as the meat, the flavors can melt together to produce a rich and fulfilling dinner. To make the dish a complete meal, additional vegetables can be added, such as carrots, potatoes, and peas.
The usage of spices is one of the dish’s distinctive features. Spices like cumin, coriander, turmeric, and cardamom, which are mixed to make garam masala, are frequently used in the dish. To make a fragrant and savory dish, this spice mixture is then combined with the rice and meat as well as additional components like onions, garlic, and ginger.
The technique used to prepare biryani is among its most crucial components. Traditionally, biryani is simmered for hours in a handi, a clay pot. The rice, spices, and meat are cooked slowly and flavorfully in a pot that is dough-sealed and heated gently. The slow-cooking method also aids in giving the meat and rice a rich, creamy texture.
Although the traditional clay pot method is seen to be the best, biryani can also be prepared in an oven or on the stovetop. The dish is frequently accompanied by chutney or raita, a yogurt-based sauce that offers a tart counterpoint to the rich spices and tastes of the biryani.
Biryani has become a popular dish around the world and is enjoyed by people of all cultures and backgrounds. It is a staple dish in many South Asian and Middle Eastern countries and can be found in many restaurants and homes. It is also a popular dish for special occasions, such as weddings and religious festivals. It has also gained popularity abroad where it is widely available in Indian, Pakistani, Arabic, Malay, and Bangladeshi restaurants.
