
The CHICKEN BIRIYANI !
The Wonderful, The Best, The Appetizing, The JUST !
If I was a knight, on my way to battle, I’d paint my shield with the words “” TEJAS – THE BIRIYANI LOVER “”
I wouldn’t settle for any other words !
Honestly speaking, if i am in front of an enemy who has his sword to my throat and asks me to pray and ask for something from god, you know what i’d ask for?
Yeah, you got it right !!
Seriously speaking, lets traverse back to the origin of the biriyani, shall we ?
Together, you and me, shall wander the wilderness.
Savour the journey & end it with your “BOTTOMLESS PIT “” craving for the sight of a hot, steaming biryani, I say!
COME !
The HISTORY of THE BIRYANI :
Biryani originated in Persia and might have taken couple of different routes to arrive in India
Biryani is derived from the Farsi word ‘Birian’. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a ‘Nawab of Arcot’ to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.
One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a “complete meal” to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani ( oh wow ! so much for its freshness ! ) .
Preferred choice choice for meat is leg of Telangana goat. The meat is marinated in a paste of with Papaya ( ughhhh !!! ), whole-milk yogurt and spices. Thereafter, the meat may be cooked.
Traditionally, the leg of goat was used to make Biryani. Now a days, depending on the region and restaurant, one can find Biryani made with Mutton, Lamb, Beef, Chicken, Fish, and Prawns.
WELL WHAT MAKES A GOOD BIRYANI ???!!!!!
Everyone has their own little list.
My list is simple and in order of priority, follows:
1. Aroma. It must have both sweet fragrance and herbal warm aroma.
2. It should be Savory, but not very spicy.
3. Finally, it should meet the age old test. Pop it into your mouth and snack on it for a bit, decide whether you’d like Raitha (yogurt with onions and cucumber) or chips or gravy to go with it.
Well, personally I eat whatever comes my way.
Anything that walks, runs, flies etc etc, except cockroaches.
When it comes to a biryani,
NOTHING ELSE COMES CLOSE AS THE CHICKEN DUM BIRYANI !
Well, so much for the guided tour !
Hope you enjoyed yourselves and crave for some biryani now !