To be very frank, my love for chicken biryani started from a very early age, say 16-17 years. If a survey is conducted, it will be found that the majority of Indians who love non-vegetarian food are biryani lovers and I am no exception. Different types of biryani are there, for example veg biryani, egg biryani, chicken biryani, fish biryani and mutton biryani. Known in different names, biryani is usually prepared with vegetables or seasoned meat with rice and spices are added to give it a zesty taste.
Biryani is a popular dish in all over the Indian subcontinent. Of course, it is a main course dish since it is sufficient to fill the appetite of an adult individual. International varieties and styles of cooking are also there.
Origin of Biryani
There is no definite origin from where biryani was introduced in India. In the northern part of India, it is traditionally related to the Awadhi culinary art of Lucknow and the Mughlai culinary art of Delhi. On the other hand, biryani forms a part of the Hyderabadi cuisine in Southern India. There is a belief that the word 'biryani' was derived from the Persian word 'birinj', which stands for rice. People also say that this popular cuisine was brought to India by the Mughal rulers. However, some believe that biryani existed in Indian kitchens prior to Zahir-ud-din Babur's arrival to the country. Some people confuse biryani with pilaf or pulao, however these two are different dishes altogether. The amount of spices used in biryani is more than that of pulao. Moreover, biryani consists of two layers of rice and the vegetables or meat are placed in between these layers. The meat and rice are prepared separately in case of pulao, and subsequently are combined for the dum preparation. In contrary, rice is soaked first, then it is fried, and subsequently prepared with the spices and meat when it comes to biryani cooking.
Ingredients of Biryani
The ingredients of this popular mixed rice dish are rice, base (meat, vegetables, or egg), Indian spices, other ingredients as per choice such as dried fruits and yoghurt. Basmati rice is mostly used to prepare it. Seasonings and spices include but not limited to nutmeg, ghee (purified butter), pepper, mace, cardamom, cloves, bay leaves, cinnamon, mint leaves, coriander, onions, ginger, as well as garlic. On certain occasions, saffron is also used to enhance taste further. Biryani is best served with raita (a chutney prepared with yoghurt). chicken/mutton chap or kasha, korma or salad.
How I love to have Biryani
I usually prefer to have biryani with a chicken chap or raita. Even if these two are unavailable, I don't mind.
In conclusion, I must say that even if biryani is a very tasty dish, it is not good to eat too frequently. It contains high calorie, is a heavy food (difficult to digest), has high saturated fat and is known to add weight. So, eating it once or twice a month is okay. :-)
