HISTORY OF BIRYANI - INDIAN COOKING

 


Initially, the plan was to write about Biryani and its various recipes at the end of the blog. As there are many recipes to write, it may take a very long time to begin posting the recipes for different types of Biryani. Considering the popularity of this dish, we decided to post this group of recipes immediately after Jammu, Kashmir, and Ladakh recipes. Next will be the curd-based Indian dish called Kadhi, which has perhaps more variations than even Biryani. And then will revert to the various State cuisines. Please bear with us.

Biryani is a dish commonly prepared by the Muslims of the Indian sub-continent, using Indian spices, rice, and meat. It has innumerable variations—each one competing with the other in taste. Biryani is supposed to provide balanced nutrition.

Biryani is popularly associated with the Mughals. However, historical evidence suggests that similar dishes were prepared in India before the Mughals came to India. There was a dish called "Oon Soru" in Tamil as early as 2 AD. "Oon Soru" was supposedly prepared with rice, ghee, meat, turmeric, coriander, pepper, and bay leaf. "Oon Soru" was served to the armies of those days.

Before the Mughal era, many Sultans served similar rice dishes. Biryani originates from the Persian word "birian," which means "fried before cooking."

There is a strong belief that the Mughal version of Biryani was born because of Shah Jehan’s wife Mumtaz Mahal's interest in the welfare of the Mughal soldiers.

Wherever the Mughals had a presence in different parts of India, Biryani became an integral part of their Menu. That is how we got Calcutta Biryani, Hyderabadi Biryani, Arcot Biryani, and many more.

 

Allin Exporters

As years passed, Biryani became an integral part of the Indian Menu. It underwent various variations depending on the availability of ingredients.

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