Now Reading
Foodporn : How BIRIYANI Conquered India & Won Our Hearts?

Foodporn : How BIRIYANI Conquered India & Won Our Hearts?

Here is how the toothsome Biryani invaded India!

Appetizing biryani made its way to India through Mughals.

Next time, while wolfing the spicy biryani down, just add up the historic aroma to it.

Of course, the pleasant-tasting Biryani is undoubtedly the Indians’ favorite dish. What does biryani mean to you? If asked, every one of us would put forth our love towards the dish but we do not realize the real reason for the obsession of the finger-licking dish. However, we have varieties of biryani existing in different parts of India which would stand unique with their mouth-watering quality. Even though biryani is considered to be an aboriginal dish of India, it has made its way from a longer distance. It is acquired from the Persian word ‘Birian – fried before cooking’ and also Birnj, which is the Persian word for rice though. And we have several histories behind biryani and how it made its way to India. So, let’s add up a favorable story to a delicious dish, Biryani.

REVEALING THE HISTORY OF BIRYANI: Biryani has its own classic story which flows as that the Turk-Mongol conqueror named Timur, brought the progenitor to the biryani with him long back when he arrived in India in 1398. It is believed that the war campaign diet of Timur’s army was an earthen pot full of a concoction of rice, spices and the available meats would be buried in a hot pit. Later, the succulent dish was served to the warriors. However, there is another legend that runs as that the dish was brought to the southern Malabar coast of India by Arab traders who were believed to be the frequent visitors over there. Have you heard of Oon Soru in Tamil Literature? Oon Soru was believed to be made of rice, ghee, meat, turmeric coriander, pepper, and bay leaf and it was this luscious dish that has been recorded in Tamil literature which was served to the military warriors.

Here is one interesting thing which disclosed as Mumtaz, who inspired Shah Jahan to build one of the wonders of the world, once visited the army and found the Mughal soldiers being feeble. She ordered the chef to prepare a scrumptiously special dish with the amalgamation of meat and rice, to offer nutrition to the soldiers and that’s how aromatic biryani came into existence. Meat, spices, and saffron were added to the ghee fried rice before cooking the concoction over a wood fire. Meanwhile, you could have heard about Hydrabadi biryani or you at least wished to taste once in your lifetime at Hyderabad. Here is where the Nizams of Hyderabad and Nawabs of Lucknow emerged as famous for their modulation of biryani which stands with unique taste until now.

See Also

The traditional way of preparing the country’s favorite dish was that slow breathing oven method (in Persian) or “dhum pukht” which was used to make biryani. And in this method, the ingredients are mixed in a pot and slow-cooked over the charcoal or it was cooked from the top, in order to allow the steam to do wonders to the taste buds. Then, the pot was sealed at the edges with the malleable mixture of flour and liquid, which thus permits the steaming meat to jumble its flavorable juice with the rice to be well-cooked. However, the spices play a vital role in preparing the yum-yum biryani. Other than that meat or chicken is known to be the indispensable ingredient and also the coastal varieties such as fish, prawns and crabs are used. Even in the medieval period, they used rose water, edible ittar and kewra water in Biriyani.

So, we have different methods of preparing amazingly delicious food in the northern part of India and the southern part of India. To name a few – Lucknowi biryani, Mughlai biryani, Hyderabadi biryani, Dindigul biryani, Memoni biryani, Thalassery biryani, Bombay biryani, Malabar biryani, Beary biryani, etc. No matter what all these types have been incorporated with the unique taste, which we Indians would binge on.

View Comments (0)

Leave a Reply

Your email address will not be published.

Scroll To Top