Biryani originated from Persia and the legend states that that the nomads and tribals carried plenty of rice and meat on their long journeys and they developed the custom of layering rice and meat and cooking together after sprinkling ample nuts and dry herbs. The conventional approach consisted of cooking and simmering the mix under fire and then burying it under sand for hours together before the dish was deemed ready. The traditional form of Biryani has since then been improvised and modernized according to convenience
Biryani has taken various forms since then, and gone on to become a gourmet dish, that has been evolved and fine-tuned to such an extent, that now one comes across at least 50 varieties of Biryanis. I may be wrong there, as the number may be greater.
Biryani has meat and rice as its fundamental ingredients. The rest of the ingredients, differ depending on the variety and style of the Biryani being prepared.
Hyderabad in India is widely regarded as the Biryani capital of the world. There are mind boggling types of Biryanis prepared here at various diners. Few of those recipes are closely guarded by families and restaurants, as they have been handed down through several generations. The Mughals brought Biryani with them when they invaded India. It is one of the many influences that came to India with the Mughals and became extremely well-liked here and with time have further evolved. It also took on some local flavors to suit the spice loving Indians.
A great Biryani consists of well cooked meat and the right blend of herbs and spices, baked along with rice. The meat and rice is never mixed while cooking. They’re both cooked independently. The final phase of the cooking consists of layering the 2 alternatively and usually cooked either in an oven or on conventional wood fire, using low heat.
For more details on the numerous types of chicken biriyani please go to the ifood community at chicken biryani recipes Those interested in vegetable biriyani can take a look at vegetable biryani recipes
