Biryani – the course that with the variations of meat ( either mutton, beef, chicken, prawn or fish), seasonings ( spices and herbs used in biryani may include ghee (purified butter), pepper, cloves, cardamom, nutmeg, mace, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic and saffron), nuts, raisins. The course may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled eggs and salad. So if you are an extremist fan of this delicious course, take everything up a nock and bother your taste buds a little more with the fantasy tale of what makes biryani so remarkable. Biryani has been to satisfy the hunger for hundreds. But, there are so many stories behind the biryani on your plate. Quite interesting, huh?
The word Biryani is derived from the Persian term Birian, which indicates ‘fried before cooking’ and ‘Birinj’ the Persian expression for rice. There are various tales related to the root of this delicious and tasty course. Many chroniclers affirm that biryani introduced in Persia and was taken to India by the Mughals. During the Safavid dynasty (1501–1736) in Persia, a dish called Berian Pilao was made with lamb or chicken, marinated overnight – with dahi (yogurt), herbs, flavorings, dried fruits like raisins, prunes ( dried plums) or pomegranate seeds and later cooked in a tannour oven (mud oven). And it was later served with cooked rice. Moreover, Biryani emerged in the Mughal royal mess.
There are many fables connected with the unfolding of Biryani. One of the familiar narrative related to Mumtaz Mahal, wife of Shah Jahan the Mughal Emperor. It is believed that when Mumtaz visited the war troops, and she found that the Mughal warriors looked mistreated and undernourishing. In order to give a balanced menu for the soldiers, she requested the culinarians to make the food with meat and rice. The dish was whisked up with seasonings and saffron and prepared over the wood fire.
Another saga says that Biryani was brought to India by the Turk-Mongol conquistador, Taimur, in the year 1398. Held to be the warfare diet of Timur’s men, a clay pot full of rice, seasonings and meats were prepared would be concealed in a hot oven, before being ultimately dug up and served to the warriors.
A different myth has it that the course was taken to the southern Malabar shore of India by Arab merchants who were regular visitants there. There are legends of a rice course known as ‘Oon Soru’ in Tamil writing as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, coriander leaf, pepper, and bay leaf and turmeric was used to serve armies and warriors.
There are many more rice-and- meat servings: Kapampangan cuisine of Philippines, Nasi Kebuli of Indonesia, Afghani rich dish Kabuli palaw, Irani Berian, Burman Danpauk, Azzoz Con Pollo traditional dish from Spain and Latin America, Jollof rice of Africa but none of this cuisine cannot beat Dum Biryani. Covered in the layers of rice, seasonings and juicy meat, and above all other, love and patience as ingredients make the biryani more remarkable and raised to a heavenly dish fit for emperors and commoners alike, than any other courses. No matter where you are in the world; If you want to try the dazzling variety of biryanis with the same royal exotic dish in Paradise biryani Milpitas. For the biryani, the common voice of chicken dum biryani in Paradise biryani Milpitas as “so tasty and mouth-watering”.