Biriyani recipe

1. Biriyani www.yummybay.com

2. Biriyani Kochi is getting ready for its team to come. In the mean time hotels and restaurants are also preparing themselves for the festival. Biriyani is one of the favorite dishes of Keralites. Though it’s a food imported from Iran almost all the countries in South Asia love it. The unmatched combination of spices, basmati rice, meat, fish, eggs and vegetables isolate it from any other meals.

3. The dish came from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut. During the Mogul empire [1800=1900] Lucknow was known as Awadhi giving rise to Awadhi Biriyani. In 1856, British deposed NawabWajid Ali Shah in Calcutta, giving rise to Calcutta Biriyani.

4. Aurangzeb installed Nizamulmulk as the AsfaJahi ruler of Hyderabad as well as Nawab of Ascot’ to oversee AaruKaadu region [six forests] ,South of Hyderabad. These moves gave rise to Hyderabad Biriyani &Ascot Biriyani. The Biriyani spread to Mysore during the reign of Tipu Sultan. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as book keepers leading to the development of Tahiri Biriyani.

5. Biriyani is always dum cooked. The rice is fried separately and parboiled while the meat or the vegetables are marinated separately. The two are then layered and cooked under a dum [an earthen cooking pot].There are over 26 varieties of Biriyani in India. The Hyderabad Biriyani itself is made in different styles – Katchi Biriyani, where the

6. meat is marinated in curd and then steamed with rice – Pakki Biriyani where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed handi with saffron and cardamom.

7. Through Yummy bay we offer you wide varieties of Biriyani. Not only Hyderabad Biriyani but also North Indian, Dum Biriyani and Hundi Biriyani

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