Biryani stemmed from Persia and the legend has it that the nomads and tribals carried a lot of rice and meat on their extended journeys and they started the custom of layering meat and rice and cooking them as one after sprinkling ample nuts and dry herbs. The customary approach consisted of simmering and cooking the combination under fire and then burying it under sand for a long time before the dish was deemed ready. The traditional form of Biryani has since then been improvised and modernized according to convenience
Nowadays there are lots of styles of Biryani prepared using so many diverse cooking styles. There are probably more than a hundred varieties of Biryani prepared using various combinations of meat and vegetables.
Biryani has meat and rice as its fundamental elements. The rest of the ingredients, differ based on the type and style of the Biryani being prepared.
There are many sorts of Biryani within India with each city having its own style, but perhaps Biryani from Hyderabad is the most famous of the lot. Believe it or not, a few of the biryani recipes are intensely guarded by restaurants and families across generations. Biryani was infact introduced to India by the Mughals which was then improvised by the local Indians to suit their spice craving.
A tasty Biryani consists of perfectly cooked meat and the right mix of herbs and spices, baked along with rice. The Rice and Meat is never mixed while cooking. They are both cooked independently. The last phase of the cooking consists of layering the 2 alternatively and generally cooked either in an oven or on conventional wood fire, utilizing gentle heat.
For more information on the numerous varieties of chicken biryani please look at the ifood community at chicken biryani recipes Those interested in vegetable biriyani can take a look at vegetable biryani recipes
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