Biryani is thought to have originated in Persia and was brought to India by the Mughals, according to many historians. Biryani was perfected further in the Mughal royal kitchen.The Mughal troops appeared to be malnourished. So they requested the cooks to prepare a dish with beef and rice to give a balanced diet for the soldiers.
South Indians loves to have Biryani on daily basis, with different types. Biryani is a spicy meat with rice mixture cooked in a leather pot over an open fire. It’s blended with a variety of ingredients in a variety of ways to create a variety of delicious biryani… like It’s made with Indian spices, rice, meat usually that of chicken, goat, but you can try with lamb, prawn, fish, beef etc., in addition, eggs or vegetables such as potatoes, Paneer in certain regional varieties and unusual flavour combinations.
When the dish arrived in India, it took on a life of its own. According to legend, the recipe spread across Southern Asia, it evolved to reflect the values of many civilizations, resulting in the wide variety of biryani dishes available today.
What are the ingredients in biryani? Rice, meat, marinade, and spices are the four basic components of any biryani. Basmati rice is traditionally used to make biryani rice, however, some cooks prefer to use alternative grains, such as jeerakasala or seeraga samba.
While there are nearly unlimited varieties of biryani to try, a few stand out:
- Hyderabadi biryani, a spicy, hearty dish with aromatic ingredients of cardamom, saffron, cinnamon, and clove that requires less gravy than other recipe variations.
- Dindigul biryani, which is served with smaller chunks of meat, jeera samba rice, and a lot of black pepper.
- Ambur biryani, a dish prepared with varied meats soaked in a curd before cooking and then enhanced with the intriguing addition of mint and coriander.
The websites listed below are arranged in ascending order from A to Z for your convenience.
BANGALORE
~ Potful
CHENNAI
~ Biryanis
~ Gobiryan
~ Manis
DELHI
~ Biryanwi
HYDERABAD
~ Paradise