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shabihrizvi · 3 years ago

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Biryani

History of Biryani in India

The Indian subcontinent has a history of foreign rulers, with each ruler introducing the country to various cultures and traditions as well as cuisines. The Turks, Afghans, Persians, and Arabs have left behind a rich culture of foods and feasts, while the Europeans have introduced the country to the popular vegetables such as potatoes and tomatoes. Even the tea we swear by had been growing wild in the northeast until the Britishers started its commercial production. Traditionally made as mutton and chicken. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.

Another legend has it that the dish was brought to the southern Malabar coast of India by Arab traders who were frequent visitors there. There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.

the most popular story traces the origins of the dish to Mumtaz Mahal, Shah Jahan’s beautiful queen.

Mumtaz once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! At the time, rice was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire.

The Nizams of Hyderabad and Nawabs of Lucknow were also famous for their appreciation of the subtle nuances of biryani. Their chefs were renowned the world over for their signature dishes. These rulers too were responsible for popularising their versions of the biryani .

long grain brown rice was traditionally used to make biryani. It has today been replaced by the fragrant basmati rice. On the other hand, in the south, biryanis were and are still made using local varieties of rice, like the zeera samba, kaima, jeerakashala and kala bhaat, that lend their distinct taste, texture and aroma to the dish.

there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani.

In Kutchi biryani, the meat is layered with raw rice in a handi (a thick bottomed pot) and cooked, while in Pukki biryani cooked meat and rice are layered in the handi,

There many varities of biryani;

1. Mughlai Biriyani :( with vegitable)

The Mughal Emperors were very fond of lavish dining experiences and looked upon cooking as an art.. This biryani definitely smells and tastes royal !

How to make Mughlai biryani.

prepping:

1- Pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes.

2. After 30 minutes drain the rice and keep aside.

3. Soak 10 to 12 almonds and 1 tbsp melon seeds/magaz in ⅓ cup hot water for 30 minutes.

4. Later strain the almonds and melon seeds. Peel the almonds. Add both the almonds and melon seeds to a small grinder jar. Also, add 1 tbsp desiccated coconut.

5. Add 2 to 3 tbsp water and grind to a smooth paste. Keep aside.

6. When the rice and almonds, melon seeds are soaking prep the other ingredients.

Rinse, peel and chop all the veggies. I have used 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms) including green peas. You can use your choice of mixed vegetables.

Slice 1 large onion thinly. (about 1 cup tightly packed thinly sliced onions). Crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste in mortar-pestle. (gives about 1 tbsp ginger-garlic paste). Chop a few mint leaves. (about 2 tbsp chopped mint leaves).

Cooking rice for Mughlai biryani.

1. Now we need to cook the rice. For cooking rice, you can use any method –

microwave, pressure cooking or cooking in a pot. For cooking rice in a pot, take a deep bottomed pan. Add 5 cups water and bring the water to a boil on a high flame.

2. Add whole spices – 1 inch cinnamon, 1 medium tej patta (Indian bay leaf), 2 to 3 single strands of mace, 3 cloves and 3 green cardamoms.

3. Now add the rice.

4. Next add ½ tsp salt or add as required.

5. Keep the flame on high and cook the rice.

6. The rice has to be 75% or ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked but almost cooked.

7. Next strain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking. Keep aside. You can also check.

Preparing vegetable gravy for Mughlai biryani.

1. In a pressure cooker, heat 3 to 4 tbsp ghee. add 10 to 12 almonds.

2. Fry them till they get golden. Remove and keep aside in a plate.

3. Next add 15 to 16 raisins. Fry the raisins till they swell and become plump. remove and keep aside.

4. Then add 10 to 12 cashews and fry them till the cashews turn golden. remove and keep aside.

5. Now add the thinly sliced onions.

6. Begin to stir and sauté them on a low to medium flame. onions take time to cook, so add a pinch of salt to quicken the cooking process. sauté the onions till they turn golden and caramelize. Switch off the flame.

7. keep the cooker down. Quickly remove ½ of the fried onions from the pressure cooker and keep aside.

8. Keep the cooker back again on the stovetop. Add whole spices – 1 medium sized tej patta (Indian bay leaf), 3 cloves, 1 inch cinnamon, 2 single strands of mace, 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper and 1 tsp shah jeera. (keep all the spices ready in a plate, so that the onions do not burn. Add all the spices in one go. If you remove the jars, add one by one, the onions will get burnt by then. )

9. Next add 1 tbsp ginger-garlic paste. Stir and saute for a few seconds.

10. Add the mixed veggies and ½ tsp Kashmiri red chili powder.

11. Sauté for 2 to 3 minutes.

12. Add the ground white paste.

13. Add ½ cup of fresh curd (yogurt).

14. Add ⅔ cup of water.

15. Mix and stir very well.

16. Season with salt. Stir well and pressure cook the vegetable gravy for 8 to 9 minutes or 1 to 2 whistles.

17. When the pressure settles down on its own, check the gravy. if the gravy looks thin, then do simmer till it becomes slightly thick.

18. Add ½ tsp garam masala powder or biryani masala powder to the gravy. Mix well.

Assembling and layering Mughlai biryani

1. When the veggies are pressure cooking, soak ⅛ tsp saffron strands in 3 tbsp warm milk. Stir and keep aside.

2. Grease a heatproof oven-safe bowl with some ghee or butter.

3. Pour the first layer of half of the vegetable gravy.

4. Add some paneer cubes. Adding paneer is optional and you can skip this step.

5. Layer with the rice. Also sprinkle some of the saffron soaked milk on the rice.

6. Now add half of the fried nuts, fried onions and half of the chopped mint leaves evenly all over.

7. Layer with the remaining vegetable gravy. Also top with the paneer cubes.

8. Layer with half of the rice. Also sprinkle some of the saffron soaked milk on the rice. repeat the rice layer, fried nuts, fried onions, mint leaves and saffron milk. Also sprinkle evenly 2 tsp rose water or kewra water (optional).

9. seal tightly with an aluminum foil.

10. dum cooking Mughlai biryani on a stovetop, then also you can cover with a foil or with a moist kitchen towel. Place the pan on a hot tava/griddle. On a low to medium flame dum cook the veg biryani for 30 to 35 minutes.

11. Serve veg Mughlai biryani with onion tomato raita or biryani gravy.

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