FLAVOURS OF BIRIYANI

  Who doesn't love eating Biriyani? Flavoured rice, cooked with meat and natural spices, this mouth-watering aromatic platter is sure to give you gastronomic delights.

Although the origin of Biriyani is not known, it is believed to have come from Persia -- where they cooked the dish for their soldiers -- into India with a little help with the Mughals. Whereas, some stories speak of Arab traders bringing in the flavoured rice to Calicut, Kerala, via the Arabian Sea or it was brought to South Asia by the Turkish during the Delhi Sultanate.

Biriyani is derived from the Persian word ‘Birian’ meaning ‘fried before cooking’. This means the rice is fried (without washing) in ghee which gives it the nutty flavour and the burnt outside starch layer gelatinize it. The intense influence of Mughal Arabic culture, on our country, made Biriyani a popular delicacy in the Indian menu. Culinary experts here experimented and exposed varieties to this legendary aromatic preparation.

Let us have a look at the different kinds of Biriyani available in India…

HYDERABADI BIRIYANI

The blending of Mughlai and Telangana cuisines in the kitchens of the Nizams, the ruler of the historic Hyderabad state, resulted in the creation of Hyderabadi Biriyani. The most famous Biriyani, it initially came when Aurangzeb invaded the South and installed the Nizam-ul-mulk who later as the Asfa Jahi ruler became the Nizam of Hyderabad. So, as the influence of the Muslim rule, Hyderabadi Biriyani became popular.

‘Hyderabadi Biriyani’ is made in different styles. One is the Kacchi Biriyani, where the meat is marinated in curd and then steamed with rice, and the next is Pakki Biriyani, where the meat is cooked with all the accompanying spices and then the rice added to the resultant gravy in a sealed handi.

LUCKNOWI (AWADHI) BIRIYANI

Lucknow and Biriyani have an almost symbiotic relationship. The Lucknow (Awadhi) Biriyani is the footprint that the Muslims of the Mughal Empire left on the northern part of India. Based on the Persian style of cooking, the Lucknowi Biriyani is made with the use of a completely different method, known as ‘Dum Pukht’. 

The Awadhi Biriyani is also known as ‘Pakka Biriyani’ as the rice and meat are cooked separately and then layered. Served in a sealed handi, Lucknowi Biriyani is light on the stomach as it is low on spices.

KOLKATA BIRIYANI

Kolkata Biriyani is far spicier than its cousins, and distinguishes itself by its use of potatoes. The whole, skinned potatoes in Biriyani take on all the nuances of flavour in the stock. Even this has a history behind it.

This Biriyani originated from the Awadh royal family, which migrated to Kolkata with a coterie of cooks. The dish permeated from the royal family downwards to common households. From Lucknow the Biriyani moved to Calcutta when, in 1856, Nawab Wajid Ali Shah was deposed by the British. His team of cooks moved with him and so did the Biriyani. In Kolkata, the Biriyani entered poorer homes, which could not afford meat every day, so the meat was replaced by potatoes which came to be known as the ‘Calcutta Biriyani ’.

  

BOMBAY BIRIYANI

The Bohri influence over the culinary scene in Bombay is very obvious when it comes to Bombay style Biriyani. Combine that with co-habiting around Persians/Iranians, who settled here in the 1900s, and you will have rice and meat find a way into a vessel, slowly cooked and absolutely delicious! Bohri-styled Biriyani has a unique spice blend.

MALABAR BIRIYANI

The Thalasseri Biriyani of Kerala makes it to the most famous list. Made with a special rice called Khaima, which is long and thin but not Basmati, this Biriyani brings together the distinctive flavour of the rice fried gently in ghee, then dum-cooked with partially cooked meat and masala!

SINDHI BIRIYANI

Sindhi Biriyani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. It can be cooked using either Mutton, Chicken or Shrimps. Tomatoes and potatoes are also added in authentic recipes. In the most popular version of Sindhi Biryani, meat is fried with potatoes, tomatoes and pulp of apricots and this meat mix is then layered with rice.

TEHRI

Tehri is the name given to the vegetarian version of Biriyani. The vegetable Biriyani was originally made for the Mahajan Hindus, who were the cashiers and financiers of the Nawabs. This modern-day version has deliciously soft sweet vegetables and flavourful long-grain rice and is served with chilled yogurt and spicy curry on the side. The vegetarian version or ‘pulao’ has some textured vegetable protein-based balls to present the impression of a meat-based dish for vegetarians.

DIFFERENCE BETWEEN BIRIYANI AND PULAO

In Biryani, both the meat/vegetables and rice are cooked separately and then they are layered and baked during cooking. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'.

In Pulao, the meat/vegetables and rice are stirred before cooking and both are cooked together without any layer formation.