The word Biryani is derived from a Persian word Birian, which is ‘fried before cooking’ and Birinji, the Persian word for rice. Many historians believe that Biryani originated from Persian and brought to India by the Mughals. Briyani was further developed in Mughals Royal Kitchen.

There are many legends associated with the evolution of Briyani. one of the popular being the story related to Mumtaz Mahal, wife of Shah Jahan. It is believed that Mumtaz visited the army barracks, she found that the Mughal soldiers looked undernourished.

In order to provide a balanced diet to the soldiers, she asked the chefs to prepare a dish with meat and rice. The dish was whipped with spices and saffron and cooked over wood fire.

INGREDIENTS

Ingredients of Biryani vary according to the region and types of meats and vegetables used. Meat is the prime ingredient with rice. As is common in dishes of Indian subcontinent, vegetables are sometimes also used in preparing Biryani.

Navratan Biryani tends to use sweeter, richer ingredients like cashews, kismis and fruits (apples, pineapples).

The spices and condiments used in Briyani may include ghee, nutmeg, pepper, tomatoes, onions, mint leaves, bay leaves, ginger, coriander, cardamom, cloves, garlic, cinnamon and green chillies. The premium variety uses saffron.

The main ingredient that usually accompanies with spices is chicken and goat meat. The dish may be served with raita, dahi chutney, korma, curry, aubergine (brinjal) and boiled eggs.

RECIPE

1.We need garlic. peel of the skin and grind the garlic without adding water and keep it aside.

2.Peel shallots that is small onions. Grind the shallots without adding water and keep aside.

3.Now take green chilies, ginger, cloves, cinnamon, elachi in a mixie and add ¼ cup of water to make it into a fine paste.

4.Heat oil and ghee in a heavy pan and add the masala paste, crushed onion and garlic. Fry on medium flame for good 10 mins until the oil separate from the mixture.

5.Add chicken to the mixture and saute well to spread the masala evenly. Add red chilli powder and saute.

6.Reduce the flame and cover it with the lid and leave it to cook for a while. suate once in 5 mins.

7.The chicken should be done and now add yogurt and cook with the lid open for 5 mins.

8.We add 2 cup of rice and 4 cups of water. Add salt and chopped coriander leaves. Let the mixture come to boil.

9.Cover the lid for first 4 mins and  open it mix gently from the bottom, cover the lid again and simmer for 10 mins on very low flame.

10.After some time, open the lid and check if the rice is cooked.switch off the flame and close the lid and do not disturb for 20 mins.

11.The rice will get swollen and absorb the left out mouisture.

12. After the rest. Enjoy your tasty Biryani