Is biryani Indian food..?

For most people, the senses dance when they hear the word biryani. The fact is that India is not such a hometown! Although there is no evidence of their original origins, here is some interesting information about the history that most researchers believe and the specialties of India's famous biryani.

History:

Biryani is the food of the Persian warriors that we all love to eat today. Soldiers who traveled long distances from the country for war usually carried some rice and spices with them. When the time of war is over, they go into the forest and hunt the animals there and bring them to the resting place.

Then, rub the spice mixture, brought from the country, onto the meat and let it soak overnight. In the early morning, mix the well-saturated spicy meat with the rice, pour water over it and cover tightly with a heavy object. Then, set fire to the deep pit and put this mixture pot on it and seal it. Before going to battle at noon, they will eat this well-cooked asparagus.

The warriors, who at first used only spices, then began to add some of the spices available in the country for fragrance. This mixed meal, eaten by war veterans, eventually became the favorite food of the Islamic people in the country. From there the mixed food by the Mughals who traveled to India evolved into a `biryani 'eaten only by the royal family.

Shah Jahan's wife Mumtaz, who saw that the warriors did not have enough nutritious food, taught the warriors the recipe of biryani. From that day on, biryani was spread all over the places ruled by the Islamists. Ghee was first introduced during the rule of the Nizam of Hyderabad. As the British dominance was high, ghee was added to the biryani served to them.

Later, different types of biryani were developed according to the place. The recipe, which spread only to the palace kitchen, went public after India's independence.

Types of Biryani:

Let history be on one side. From Dindigul to Lucknow there are monolithic varieties. Let's see what makes each one unique ...

Dindigul:

Biryani reminds us of the long-lasting rice 'Basmati' type of rice. But, Dindigul Talappakkatti Biryani is a kind of powdered 'Chiraka Samba' rice. The aroma of cumin samba rice will definitely be a different smell to everyone. Unusually too much pepper would have been used in this. There is no chance of seeing long pieces of meat in it. This delicious Dindigul jam samba biryani is packed with small pieces of meat that can be easily eaten by children, yoghurt and lemon saree 'Tangy' Taste.

Amber:

On the way from Chennai to Bangalore, Arcot is a place that attracts sleeping people. The traditional original Star Biryani is available here. This amber biryani started from the experience of cooking for the Nawab family of Arcot. The uniqueness of the delicious amber biryani with meats like chicken, mutton, beef and shrimp is the mint and coriander added to it. In addition, you can soak the meat well in unfermented fresh yoghurt and then add it to the sauce to give it a distinct taste.

Hyderabad:

In India, biryani means Hyderabadi. In Hyderabad, which was dominated by the Mughals, the dominance of the Biryani is undiminished. Formed in the Nizam's kitchen in Hyderabad, this biryani can be divided into two types. The meat is mixed with spices and soaked overnight and the next day mixed with rice to prepare 'Kachchi Biryani'. Soak the meat and spices and boil immediately, then mix the prepared gravy with the asafoetida 'Bucky Biryani'. Saffron and coconut are added to it, as well as a variety of spices. These are what give it its uniqueness. The best combination for this is the eggplant pack.

Thalassery:

`Thalassery Biryani 'is ready if you add well-cooked meat masala with keema rice, cashews and raisins. Unlike other varieties, Malabar or Thalassery type biryani is completely different. They will never use basmati rice. The ingredients of Mughal and Malabar cuisine combine to give an innovative taste. Rice is mixed with gravy at meal time. Thus, you can use the necessary spices to taste.

Lucknow:

This is the Persian style biryani. I.e., `Tham Briyani '. First the crayfish and meat are half-boiled, then stuffed with a heavy substance and spread with roasted charcoal on top of it, making a radiant `tum biryani 'in its heat. It uses more Western spices and is less salty than other biryani.

Since it is a delicious food, many people make it a habit to eat it every day