The food has always been an important part of the culture in India. Mumbai is famous for street food markets, and especially Biryani has always been an inseparable part of the culture of Mumbai. Initially, Biryani was cooked over charcoal in an earthen pot.
Origin of Biryani In India:
- Biryani has been gorged hunger for centuries. But do you know it’s origination- a journey from Persia to your plate!
- Basically the word Biryani is derived from the Persian word Biryani, which means ‘fried before cooking’ and Birinj, the Persian word for rice.
- There are various assumptions related to the origin of this flavorsome dish.
- The Historians believed that Biryani started from Persia and was brought to India by the Mughals.
- The Biryani dish was further developed in the Mughal royal kitchen over time.
- There are many heroes associated with the evolution of Biryani.
- One of the famous being the story related to Mumtaz Mahal, wife of Shah Jahan. In order to provide a balanced diet for the soldiers, and then the wife asked the chef’s to prepare a dish with rice and meat. The recipe was birched up with spices and saffron and cooked over a wood fire.
- The other theory states that Biryani was brought to India In 1938 by the Turk-Mongol conqueror, Taimur.
Even the Nizams of Hyderabad and Nawabs of Lucknow were known for their appreciation of this intricacy.
Types of Biryani:
- Thalassery Biryani:
- It’s both sweet and piquant flavor dish.
- This kind of Biryani is one of India’s most loved Biryanis.
- It has Soft chicken wings, mild Malabar spices, and Kaima rice are used for cooking this Biryani.
- Hyderabadi Biryani:
- The popular Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad.
- It is assumed that his chefs created almost fifty different versions that used fish, shrimp, deer, quail, and even hare meat.
- The sweet-scented saffron is the star of this dish.
- Lucknow Biryani:
- Lucknow Biryani is known as ‘pukki’ Biryani.
- In the ‘pukki’ manner, meat and rice are cooked separately then layered in a copper vessel for the finish. It is also famous as Awadhi Biryani, and the cuisine is widely influenced by the Nawabs of Awadh, who was of Persian origin.
- Kolkata Biryani:
- After being expatriated by the British, Nawab Wajid Ali Shah recreated Biryani in the city of Calcutta.
- They were unable to afford meat, and the local cooks replaced the meat with properly cooked golden brown potatoes with added sauce.
- Lighter spices- Kolkata Biryani, is made by using yogurt-based marinade for the meat, which is cooked separately.
Why Bombay Biryani is considered best?
- It’s considered best majorly because of Bombay style Biryani- Spicy, zesty and hearty(mix of all flavors).
- Bombay Biryani is a melting pot of flavours.
- The use of dried plums and kewra water gives it a slight sweetness.
- It’s a suitable combination of the cosmopolitan culture which exists in Bombay.
- In Bombay, there is not just Dum Pukhy-style biryani served but also the Bohra biryani is served in an outstanding way.