Biryani! Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal?
What is Biryani?
Biryani is derived from the Persian word ‘Birian’. In Farsi, Birian means ‘Fried before Cooking’. In the olden days, rice was fried (without washing) in Ghee (Clarified butter). After the rice is stir-fried, it was boiled in water with spices till half cooked.
Preferred choice choice for meat is leg of Telangana goat. The meat is marinated in a paste of with Papaya, whole-milk yogurt and spices. Thereafter, the meat may be cooked.
In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook. For Calicut Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken only when ready to serve.
What makes a good Biryani?
Everyone has their own little list. Our list is simple and in order of priority follows:
Dum Biryani is cooked with basmati rice and boneless chicken marinated in awesome herbs and spices. Biryani’s were originally made in the kitchens of Mughal Emperors, who of course, expected nothing but the best. Dum Biryani is one of the most famous Biryani recipe made in India and around the world. The reason it is called dum biryani because it is cooked on low heat (dum) to get all flavors out from the herbs and mix them in meat and rice.
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