What is Biryani and its types

 What is Biryani? Biryani types,AND its  history, Biryani recipe in English.

What is Biryani?  And biryani types,

biryani recipe in English.

The king of South Asian cuisine is biryani, a dish that everyone loves. The layered preparation, usually with fragrant basmati or kalizira rice, is sprinkled with saffron and has chunks of luxurious meat. Its characteristic smell makes everyone know that it is a special occasion. It is a very popular dish in Pakistan so the question is common: “is this the national dish of Pakistan?”

Once a royal dish, today biryani reflects local flavors and traditions and is a common dish in many parts of Pakistan. However, there is a controversy as to whether biryani is the national dish of Pakistan. It seems that the Government of Pakistan has not declared any dish as a national food because there is not just one dish that is popular in each region and such delicious food is often out of reach for some Pakistanis. However, the biryani is definitely a strong contender for the title.

Biryani History | Biryani History In Asia.

 History of biryani  ,The word “biryani” comes from the Persian “birian”, which means “fried before cooking”. This South Asian mixed rice dish has its origins among the Muslims of the Indian subcontinent. It is part of the Mughal cuisine for which India is famous and which developed between the 15th and 19th centuries during the reign of the Mughal empire. The Mughals elevated cooking to an art form, and introduced various recipes to India, such as biryani, pilaf, and kebabs.

 

The biryani was introduced by the Mughals in northern India. It was known as pakka biryani because most of the ingredients are pre-cooked and then brought together in a pot(deg). From there it is put on a slow fire (dum) for the final cooking. The monarch or nizam of Hyderabad adapted biryani preparation to (raw) style, in which the ingredients are raw and mixed in the deg in the correct proportion. The deg is sealed and simmered until cooked to perfection.

The biriyani has its origins among the Muslims of the Indian subcontinent and its popularity transcends the region.

Some regional flavors of biryanis in Pakistan include Sindi biryani, Punjabi biryani, Bohri biryani, Afghan biryani, or the traditional Mughal biryani or Hyderabad-style biryani.

 

According to food critic Bisma Tirmizi, Sindi biryani is a Mughal twist on pulao, with a stronger, more exotic flavor.

 

There is another debate that is common in India and Pakistan about whether or not there should be aloo (potato) in the biryani. Some like the flavor with or without potatoes. In early January, Pakistani blogger Aijaz posted a survey on social media. For five days, the Pakistani Twitter space took this poll seriously.

There are two main methods of making biryani:

·         Kachi (raw) biryani, made with raw meat and parboiled rice and cooked together, and

·         Pakki (cooked) biryani, in which cooked meat and parboiled rice are steamed together. 

 

Types of biryani .

 There are several main types of biryani, and they are also specific to a certain community. These are only some of most important them:

 

1 Sindhi biryani: The exotic and aromatic type of biryani is popular in Pakistan and is known for its spicy flavor, fragrant rice and delicate meat. It is made with meat and basmati rice, vegetables and various types of spices.

2 Hyderabadi biryani: This biryani is one of the most popular types of biryani in India. It incorporates goat meat that is marinated and cooked along with the rice and has coconut/saffron seasoning.

 

3 Malabar Biriyani – This is the only version of Biryani in Kerala, an Indian state. It is a popular dish eaten by the Malabar Muslim community and incorporates Khyma rice, which is mixed with ghee.

4 Calcutta/Kolkata biryani: This biryani mainly uses potatoes and eggs. It is much lighter on spices and only sometimes contains meat. The marinade is made from cinnamon, nutmeg, cloves, cardamom, and other spices, and the rice is flavored with ketaki or rose water and colored yellow.

5 Ambur biryani: This leather tanning town in Tamil Nadu makes one of the most famous types of biryani, and the city has more biryani shops than any other city in the world.

 

 6 Lucknowi biryani – This type of biryani is based on a Persian style of cooking, so it uses the dum pukht method, where the meat and sauce are only partially cooked and then layered and served in a sealed container. The spice profile is not as intense.

 

7 Mughlai biryani: This biryani is cooked with curd, chicken, almond paste, ghee, dried fruit, and green chilies, and has a rich flavor.

 

8 Kalyani biryani: Small pieces of buffalo meat go into this form of biryani, which is known as "poor man's Hyderabadi biryani." It is rich and tasty, but does not include more expensive ingredients.

 

 

Hyderabadi Biryani. Hyderabadi biryani recipe in English.

Believed to have originated from the kitchen of the Hyderabad’s Nizam, there are two types of Hyderabadi Biryani – Pakki (cooked) and Kacchi (raw). The Pakki Hyderabadi Biryani involves cooking basmati rice and meat separately and then layering them together. While the kacchi Hyderabadi Biryani is made from the raw marinated meat (chicken or lamb) placed between the layers of basmati rice infused with saffron, onions and dried fruits, both are slow-cooked in a dough-sealed earthen pot over a charcoal fire, which results in rich, aromatic and punchy biryani. If you go out for a meal with a local, more likely than not, you will have either one of the variants of Hyderabadi biryani.

How to Make Hyderabadi Biryani. biryani recipe in English.

 

1. Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.

2. Mix all of these ingredients thoroughly together.

3. Add curd, clarified butter, semi cooked rice, saffron, water and oil. Mix it well.

4. Now apply sticky dough on the sides of the pan.

5. Cover with lid to seal it and cook for about 25 minutes.

6. Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

 

Ingredients of Hyderabadi Biryani biryani recipe in English.

·         1 Kg meat

·         1 tbsp salt

·         1 tbsp ginger garlic paste

·         1 tbsp red chilli paste

·         1 tbsp green chilli paste (sauteed brown onions to taste)

·         1/2 tbsp cardamom powder

·         3-4 Cinnamon sticks

·         1 tbsp cumin seeds

·         4 Cloves

·         A pinch of mace

·         to taste mint leaves

·         2 tbsp lemon juice

·         250 gms curd

·         4 tbsp clarified butter

·         750 gms semi cooked rice

·         1 tsp saffron

·         1/2 cup water

·         1/2 cup oil

·         Garnish ingredients:

·         Eggs, boiled

·         Carrots, sliced

·         Cucumbers

 

 

What is Sindhi Biryani?

Sindhi Biryani is a dish that originated in Sindh province (now part of Pakistan), hence the name. This biryani is made from the generous use of chopped chilies, roasted spices, mint and coriander leaves, onions, nuts, dried fruits and sour yogurt, making the flavor piquant and aromatic. Added to this biryani are plums and potatoes for good measure.

 

Instruction/directions to making Sindhi Biryani.biryani recipe in English.

 

Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep it aside.

·         Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.

·         Fry this until the tomatoes are tender and the water is dry.

·         Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.

·         On other side boil the potatoes until they're half cooked.

·         Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.

·         Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.

·         Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.

·         Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.

·         Gently mix it before serving.

·         Serve with Raita.

INGREDIENTS for making sindhi biryani

 

 

1 - 1 ¹⁄₂ kg mutton

5 cups basmati rice (soaked in water for atleast 1/2 an hour)

¹⁄₂ kg potato (cut into large chunks)

1 ¹⁄₂ cups oil

3 medium onions (sliced)

2 teaspoons garlic paste (Lehsan)

2 teaspoons ginger (Adrak)

¹⁄₂ kg tomatoes (chopped)

10 -15 prunes (Aaloobukharay)

2 teaspoons salt

4 teaspoons red chili powder

10 cloves (Laung)

8 green cardamoms (Chhoti Ilaichi)

10 pieces black pepper (Kali Mirch)

2 teaspoons cumin seeds (Zeera)

2 cinnamon sticks (Dalchini)

4 black cardamom pods (Bari Ilaichi)

2 bay leaves (Tez Patta)

250 g yogurt

6 green chilies

2 tablespoons coriander leaves (Dhaniya)

2 tablespoons mint leaves (Podina)

3 teaspoons salt

3 bay leaves

3 cinnamon sticks

2 black cardamom pods

2 pinches orange food coloring

1 tablespoon mint leaf (chopped)

What is chicken biryani .

CHICKEN BIRYANI

Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it.Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Tested to perfection!

 

INGREDIENTS for making chicken biryani.biryani recipe in English.

·        Oil/Ghee: I’ve used oil for fluidity and ghee for taste.

·         Onions: You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesn’t blend into a paste.

·         Bone-in, cut up, skinless chicken: I buy pre-cut up pieces of a whole chicken, but bone-in chicken thighs work too. You can also use boneless chicken, though it may require a shorter cooking time.

·         Whole spices: A generous amount of whole spices are a distinct characteristic of biryani. Whole spices are meant to be discarded while eating, but if you don’t want to bite into them, feel free place them in a spice/muslin bag.

·         Garlic + Ginger: I’ve given their quantities in whole form and tablespoons. I use a mortar and pestle or a food processor to crush them.

·         Tomatoes: Since biryani has lots of sour ingredients like yogurt, dried plums (alu Bukhara), and lemon, I’ve found keeping the tomatoes to a minimum gives it just the right amount of tang.

·         Yogurt: Not only does a yogurt marinade make the chicken more tender and flavorful, but it also makes cooking the biryani much smoother. For a dairy-free option, try using coconut milk.

·         Rice: I suggest using aged, long-grain basmati rice you can find at some grocery stores, any Indian/Pakistani specialty store, or online.

·         Dried Plums (Alu Bukhara): I always cherish the helping of biryani with these sweet surprises. Alu Bukhara is often used in biryani to give a sweet, tangy taste. They’re usually available at South Asian grocery stores, but if you can’t find them, you can either substitute with dried prunes or omit them.

 

 

 

MAKE CHICKEN BIRYANI – 3 MAIN Method

Method 1: Prepare the chicken curry.

Prepare the biryani masala (or use store-bought) and marinate the chicken.Cook the chicken curry. While it’s cooking over low heat, prepare the rice.

Method 2: Parboil the rice.

Bring a pot of water to a boil and parboil the rice. Drain and set aside.

Method 3: Bring it all together for a final steam (‘dum‘).Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches.

Allow steam to develop, then lower the heat and let the flavors meld.

To make Biryani masala for this recipe, combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity you’ll need for this recipe.

1 medium dried bay leaf (tez patta)

2 dried button red chili peppers (sukhi lal mirch)

1 small whole mace (javetri)

1 2-inch cinnamon stick (daarchini)

4-5 whole cloves (loung)

1 black cardamom (badi elaichi)

1 star anise (baadiyan)

3-4 green cardamom pods (elaichi)

1 tsp roasted cumin seeds or black cumin seeds (shahzeera)

1/2 tsp black peppercorns (kaali mirch)

1/4 tsp fennel (saunf)

1/4 tsp carom seeds (ajwain)

 

Behrouz Biryani

Behrouz Biryani is famous in India. in this post we will knows how to make Behrouz Biryani

 Ingredients in Behrouz Biryani

• 1 bowlbig size aldante boil Rice
• 1 cup chop carrot
• 1 cup sweetcorn kennel
• 1 cup peas
• 2 potatoes
• 1 bowl Broccoli
• 1 bowl cauliflower
• 2 tbsp chop coriander
• 2 tbsp fresh mint leaves
• 1/2cup of fried cashews and raisin
• 2-3drops of Orange,Yellow,Coco and green colour
• 3 onion sliced
• 3 onion diced cut
• 2 tbsp Rose essence
• 2 tbsp Pinewood essence
• 1 cup tomato puree fresh
• to taste salt
• 1/2 tsp red chilli powder
• 1 tsp crushed black pepper
• 1 cinnamon stick crushed
• 2 cloves crushed
• 1 tsp cumin seeds
• 2 pinch asfoetida
• 1 cup fried paneer cubes
• 1 big bowl curd
• 2 tsp fresh cream
• 1 cup oil

Steps in making Behrouz Biryani

1. Take a potato peel and cut in diced.Take a big plate arrange all veggies.

2. Take a wok add oil then oil heat fry sliced onion in golden brown colour.

3. Then fry paneer cubes.Then fried cashews and raisin.Then fried cauliflower florets and broccoli florets and potatoes pcs fried.

4. Then add cumin seeds crackle then add asafoetida and fry diced cut onion add masala then add all veggies, salt, chili, tomato puree, paneer mix and cook for 5 minutes.

5. Take a 5 bowl put aldante boil rice add colour mix and keep aside.

6. 1. Take a curd smooth and add cream mix and keep a side.

   2. Take a rice cooker heat for 5 minutes then put some veggies then one part of rice garnish curd and few drops of rose essence and pine wood essence then second layer repeat,3rd,layer,4th layer and 5 th layer repeat then garnish cashews,raisin and fried onion and chop mint and chop coriander cover with lid and cook for 5 minutes.

   3. Then see layer pics.

After 5 minutes serve Behrouz Style Veg. Biryani.

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