Biryani is neither an old dish nor a new dish. It is somewhere in between. It originated in the Mughal Empire- the most magnificent empire of the entire 'sub-continent' ( which was only one country back then but now it is divided into three countries: India, Pakistan and Bangladesh). The Mughals were considered very sumptuous specially when it came to food: they used to eat finest variates of best possible available food enhanced with the taste of some exotic spices and Biryani was one of the most delicious servings of the time specially as it was considered a welcome treat in the King's Court.
Over the years, the method of cooking biryani has changed but its' importance has not faded at all and is still given utmost importance when it comes to decide a menu for a special occasion or ordering a meal in a Pakistani, Indian or Bengali restaurant.
There are many types of biryani like chicken biryani, beef biryani, vegetable biryani, minced meat biryani, even fish and prawn biryani! It is normally rice cooked with spices and any of the above-mentioned ingredients. Generally it is cooked with chicken. First the onions are fried till they are golden brown. Next spices are added, which are these days amalgamated into one single spice called the 'biryani masala', which is normally available in the market. The only other spices that are added other than the biryani masala are crushed ginger and crushed garlic and a dash of curry powder as well. Once the spices are cooked and are properly mixed together in a paste, potatoes are added, which are cooked on low temperature. Next the meat is added along with yogurt to make it tender. It is left for 10-15 minutes to cook.
In another pot rice is boiled and when the rice is 5 minutes away from being cooked properly, it is taken off the fire. Once the meat and the potato curry is also cooked, then the 'almost-cooked' rice and the curry are combined in another cooking pot, with one layer of rice following one layer of curry (it is called quorma) and so on. Then artificial color is added to the dish and is left on the stove for 5-10 minutes. It is served with yogurt and salad, once it is completely cooked.
Over the years, the method of cooking biryani has changed but its' importance has not faded at all and is still given utmost importance when it comes to decide a menu for a special occasion or ordering a meal in a Pakistani, Indian or Bengali restaurant.
There are many types of biryani like chicken biryani, beef biryani, vegetable biryani, minced meat biryani, even fish and prawn biryani! It is normally rice cooked with spices and any of the above-mentioned ingredients. Generally it is cooked with chicken. First the onions are fried till they are golden brown. Next spices are added, which are these days amalgamated into one single spice called the 'biryani masala', which is normally available in the market. The only other spices that are added other than the biryani masala are crushed ginger and crushed garlic and a dash of curry powder as well. Once the spices are cooked and are properly mixed together in a paste, potatoes are added, which are cooked on low temperature. Next the meat is added along with yogurt to make it tender. It is left for 10-15 minutes to cook.
In another pot rice is boiled and when the rice is 5 minutes away from being cooked properly, it is taken off the fire. Once the meat and the potato curry is also cooked, then the 'almost-cooked' rice and the curry are combined in another cooking pot, with one layer of rice following one layer of curry (it is called quorma) and so on. Then artificial color is added to the dish and is left on the stove for 5-10 minutes. It is served with yogurt and salad, once it is completely cooked.
