Origin & Evolution
The origins of biryani can be traced back to Persia (present-day Iran). The name biryani is derived from the Persian term ‘birinj birian’, which means ‘fried rice’. In Iran, biryani is traditionally made in a pot called deg. The rice and meat are slow-cooked in the latter’s own juices for several hours.
Biryani is believed to have been brought to India by the Mughals. There are various theories relating to the evolution of biryani in India. One such is that Timur, a Turk-Mongol conqueror, brought a variant of biryani with him when he came to India in 1398. Another theory suggests, the dish was brought to the Malabar cost in Kerala by Arab traders.
Ancient 2 A.D. Tamil texts have records of a rice dish known as ‘oon doru’, believed to be a predecessor of biryani. Oon soru, a food item consumed by soldiers, is said to have been made of rice, ghee, meat and spices.
Variations across India
Since its arrival, biryani has donned different forms to appeal to regional taste preferences. From the sweet and savoury Thalassery biryani to the famous Hyderabadi Dum biryani, there are several types of biryani prepared across the country. A few of these include Sindhi, Dindigul, Calcutta, Tahari, Beary, Awadhi, Bombay and Bhatkali biryanis.
Main ingredients
Rice, ghee, onions, tomatoes, meat, yoghurt, spices such as nutmeg, pepper, cloves, cardamom, cinnamon, saffron and bay leaves.
Quirky adaptations
Over the last few years, there have been several interesting adaptations of this rich Persian delicacy. Ever heard of bamboo, pot or potli (pockets made of dough) biryani? Instead of being served in a platter or a bowl, they are served in bamboo stems, earthen pots or pockets of dough. Biryani has also been very versatile in creating fusion recipes. There are several eateries that prepare offbeat biryani varieties such as biryani wraps, burgers, ice-creams and dimsum.
Picture Credit : Google