Biryani is no doubt the most loved and famous dish of India. Any occasion, any party or a get-together, biryani as the main course has become a necessity.
The word “Biryani” comes from the Persian word “birian” which means “to fry” or “to roast”. This dish is popular throughout the Indian subcontinent, as well as among the diaspora from the region.
Interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen who inspired -Taj Mahal. It is believed that she once visited army barracks and discovered the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition, and thus biryani came into existence.
Types of biryanis
For kacchi biryani, raw marinated meat is layered with a raw rice prior being cooked together. It is also known as kacchi yeqni. It is cooked along with chicken or goat meat and occasionally with fish or prawns. The dish is made layered with the meat and a dahi-based marinade at the bottom of the cooking pot.
Tehari, tehri or tehari are different names for the veg version of biryani. It was made for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by addition of potatoes to rice, as opposed to the case of traditional biryani, where the rice is added to the meat
Beef biryani, as the name implies, consists of beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is taken. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and lots of tomatoes.
India is famous for its own style of making biryani some of them include-
The Delhi version of the biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi
Dhakaiya Haji Biriyani-
The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat.
Sindhi biryani-The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat
Hyderabadi biryani is one of India’s most famous biryanis; some say biryani is synonymous with Hyderabad.
Thalassery biryani is the variation of biryani found in the Indian state of Kerala. It is one of the many dishes of the Malabar Muslim community, and very popular.
Calcutta or Kolkata biryani evolved from the Lucknow style when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The poorer households of Kolkata, which could not afford meat, used potatoes instead, which went on to become a specialty of the Calcutta biryani.
Outside the Indian subcontinent-
A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India.
Middle East-One form of “Arabic” biryani is the Iraqi preparation (برياني: “biryani”), where the rice is usually saffron-based with chicken usually being the meat or poultry of choice. It is most popular in Iraqi Kurdistan.
Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is descended from Kabuli Palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.
Kapampangan cuisine of the Philippines (often in Pampanga) features a special dish called Nasing Biringyi (chicken saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or fiestas.
Biryani in Thailand is commonly known as khao mhok (Thai: ข้าวหมก). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and often served with a green sour sauce.
Aminia Serving the Best Biryani In Kolkata Since 1929
In Kolkata when you hear the word biryani, Aminia is the first place that comes on the mind. Having been in business from 1929 it has become a brand ever since. It is one of the oldest Mughlai restaurant in Kolkata. The first outlet was inaugurated in 1929 in Kolkata, selling the famous Awadhi cuisine of Lucknow. The family grew and the second generation of the family choose to expand the family business looking at the growing demand for Awadhi/Mughlai food in the city. Undoubtedly this place ranks first for the best biryani in Kolkata list!