These are the biryani facts one has to ponder.
There are more than 200 verities of
biryani. To name a few Awadhi mutton biryani, the lightly spiced Kerala fish
biryani, the classic Hyderabadi biryani, Karnatakas bhatkali, the fragrant
Kashmiri Biryani, spicy chettinad. The succulent Haryaly and the rare East India
mutton stew biryani. Biryani was invented in the time of the
Mughal Emperor Humayun (AD
1552),although other experts claim that it can be traced Timur’s invention of
India in 1398.In any case it is accepted that biryani is a mixture of the
Indian tradition of Khichadi, and Persian saga of the aromatic pulao.
Here we get into a sort of controversy. What
is the difference between biryani and pulao as both of them have rise as their
main ingredient. According to cuisine expert Dr Katy Dalal, “How a pulao subtly
differs from a biryani, is that its base is formed with meat stock, in which rise
and spices are stirred in and cooked, where as with biryani, the paraboiled
rice is layered between the spices and the meat. Before the final
cooking, pulao tends to have quite a bit of gravy in it, whereas biryani tends
to be dry.”
Over the
years biryani has been modified and refind, even starting the era of the lesser
known biryani - the vegetable biryani. Some chefs claim that this biryani was
started for vegetarian in the court of Mughals. But it was only in the 1900’s
that the vegetarian version of the biryani stared its upward swing. One
particular factor for this biryani is that, vegetable is prepared in a separate
kitchen. You should not use the same kitchen.lest the aroma of the ‘veg and
non-veg’ foods mingle.thus spoiling the ‘nuance’ for the connoisseur.
The crux of biryani lies in marination and the
‘Dum’ (Steaming with live coals).This method of cooking ensures that the aroma
is retained as this plays a very important role in enhancing the flavor of the
dish. Whole garam masala and onion are the essential requisites; they form the
base of a biryani. To enhance the flavor, you can add the saffron for colour
and the curds for a touch of tanginess. The two major variations in the
biriyani are kachchi and pakki. The difference lies in the preparation and the
pre cooking respectively.The kachchi biryani is made with uncooked meat and the
marination time for the meat for this preparation varies from 90 min-360
min. The marinate includes raw papaya peel, curd, spices and condiments. Some
chefs use black and white pepper instead of red chilly powder.
The par
boiled rice and the marinated meat are then arranged in layers with mint
leaves, fried onion and saffron as garnish between the layers ; the handi (pot)
is then sealed and then handi is allowed to steam between layer of live embers.
The seal of the handi is broken only during the meals time and the delicious
smell of the biryani is allowed to waft in dining hall whetting the appetite of
the dunners.
The pakki
biryani is made similarly except for the fact that meat is pre-cooked before
before being arranged in layers for the dum. Of course, the marination process
and the marinade considerably differ for the both biryani.
For
the vegetarians the kathal biryani made with jackfruit is a wonderful
substitute for meat. Tahiri biryani has an unusual combination of vegetable and kabuli chana and guchchi
biryanis have vegetarians coming back for more. Ananas ka Mussafar is a sweet
biryani, which can actually be served as a dessert. Its preparation mode is the
same as the regular biryani. It is served with pineapple slices.
There
is basically no low calorie biryani.100 grams of standard biryani has 250
calories as compared to 100 calories for plain rice. At the most you can
replace the usual dalda and ghee the is used with light olive oil. That as much
as one can do to reduce the fat content of the biryani without compromising on
the flavor and taste of the dish.
Biryani
can be eaten for lunch as well as dinner. However, it is a dish to be eaten for
lunch as well as dinner. However, it is a dish to be eaten in a very relaxed mood
as you must savour the dish to truly enjoy in the traditional way. Normally
biryani is served with raita and salad.The ideal dessert after a biryani would
be shahni tukda (which is called the Indian bread pudding.)
Then comes the great question…… which
is the king among biryani,the Hyderabadi one or its first cousin the Lucknowi
one, because the cuisine of Hyderabad and Lucknow have a strong influence on
the biryani. Further, you must differentiate between these two.
The
word Nawabi biryani is as synonymous with the Hyderabadi cuisine as shahi is
with Lucknowi. These terms conjure delicacies that are rich in taste and
texture with mouth–watering aromas.Among these top rival varieties, Gosht dum
biryani and kachche gosht ki biryani. Lucknowi dum biryani and Hyderabadi gosht
biryani are among the most famous.
In these two rivals ,
all ingredients are cooked together and it takes almost double the
preparation time as for others, like kashmiri, mughlai or bohri biryani in
which all ingredients are cooked separately and then mixed in different layers
with traces of saffron on top and bits of silver foil. Biryani is truly a
preparation.
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