There are as many stories about the origin of biryani as there are versions of making this delectable dish. Some say that the biryani was first made in Persia and the word itself is inspired from the Persian word ‘Birian’ which means fried. Mumtaz Mahal concocted this dish to make sure the war troops get a filling, nutritious and tasty meal. Lamb and rice were cooked along with spices and the biryani was thus created.
Others say that the biryani was made in South India much before the Mughals arrived in India. The origin of biryani has always been a debatable topic and the taste almost always extremely inspiring and luscious. Biryani which is basically layers of rice and meat, flavored with spices and cooked in steam, was made using lamb.
Now a day’s biryanis are made with chicken, mutton, fish, prawns and vegetables and several other ingredients. In India itself, there are so many versions of this dish. Every region has its own secret traditional recipe for biryani. Biryanis from Kerala, Hyderabad, Delhi, Awadh, Kolkata and Andhra are famous all around the world. Biryanis are very royal and majestic dishes and are prepared using rich ingredients that compliment this theme. Kewra water, saffron, dry fruits and ghee are commonly used while making biryani. They can be served with an array of accompaniments like raita, salads, kachumber, mirchi ka salan, barista (deep fried onions), boiled eggs, etc. The best part about making biryani at home you can customize it according to your convenience. Make a quick biryani or cook it for hours on dum, but remember dishes like biryani taste best when made in large quantities, to feed several people and with lots of love.
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