Biryani
Biryani is a layered rice preparation, traditionally made with cooked meat and rice. The meat is flavoured with warm spices (garam masala) and a gravy with tomato or onion. The meat and rice are added in alternate layers and the whole pot is cooked with a sealed lid on top of it (dum)
It is made with Indian spices, rice, meat (chicken, beef, goat, pork, lamb, prawn, or fish), or eggs. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine.
One theory states that it originated from birinj, the Persian word for rice. Another theory states that it is derived from biryan or beriyan, which means "to fry" or "to roast. . The word 'biryani' is derived from a Persian word, birian, which means fried before cooking.
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.
Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.
Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India.
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities.
In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Andhra Pradesh, and Karnataka, where Muslim communities were present
Biryani has many distinct versions. Let's discuss the various varieties of Biryani
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