Biryani is one of the comforting dishes which have the tendency to explode multiple flavours in your mouth with each bite. This classic Indian dish is aromatic and one of the best delicacies of India. Biryani was introduced by the Mughals in the Indian subcontinent and since then it has evolved and adjusted to the taste buds of Indians in different regions of the country.
The Battle of Biryani
Biryani is celebrated worldwide, everyone tries to replicate the taste but there are three biryani versions which have no competition, but each other. This battle of biryani ranges from lanes of Lucknow, Hyderabad and Kolkata. Everyone has a different version of cooking the perfect amalgamation of rice and tender meat.
Lucknowi Biryani
Lucknowi Biryani, originating from Lucknow, the city of Nawabs, is also known as Awadhi Biryani. In Lucknow it is believed that biryani is not supposed to be eaten alone, tari (gravy) and raita is served alongside the dish. Lucknowi Biryani is not very spicy, and has a soothing aroma and is pleasant to the stomach.
The distinguishing feature of Lucknowi Biryani is the usage of Mutton, which is cooked in a dum pukt style, which means that the meat is cooked with gravy and rice, sealed in a handi and cooked over slow flame in desi ghee. This process makes the meat juicy and aromatic, giving the biryani a distinct Awadhi style.
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Hyderabadi Biryani
Hyderabadi Biryani is supposed to be spicy and is cooked with a lot of saffron, in comparison to the biryani from Lakhnavi Biryani. A good combination of rice and raw chicken (big pieces), marinated with yogurt and strong spices, is exactly what makes it so much different than the others. The biryani is cooked in kachhi (raw) dum, which means slow cooking sealed pots with charcoal on top. This process of slow cooking melts the meat and infuses every single grain with flavours.
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Kolkata Biryani
Wajid Ali Shah of Awadh shifted to Kolkata after his exile. He was accompanied by his personal chef who cooked biryani for the nawab, and thus biryani was introduced in Kolkata. Unfortunately, there were not many affluent families in Kolkata who could afford meat, so they started adding eggs and potatoes to the biryani. This potato became the reason that even the vegetarians could enjoy the taste of a good biryani.
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The biryani from Kolkata is an evolved form of the Lucknowi biryani. Today the hallmark of Kolkata Biryani is its eggs and potato. Both the meat and rice are cooked separately.
History of Biryani In India
Biryani Style |
History Behind It
Lucknowi Biryani
Originated in 1722, Awadd. A mixture of Persian and Mughal cooking styles.
Nawab Asaf-ud-Daulah popularised the slow cooking ‘dum’ style of biryani.
Hyderabadi Biryani
This Biryani originated from the royal kitchens of the Nizams of Hyderabad in the 17th century. It is a fusion of Deccan Spices, Persian and Mughal Cooking. The Deccan Spices are the reason behind its hot spicy flavour.
Kolkata Biryani
Kolkata Biryani traces back to 1856, when Wajid Ali Shah of Awadh moved to Kolkata after his exile. Addition of potato and eggs was due to the poor financial condition of the state.
Conclusion
Biryani is one of the most versatile dishes in our country, which has evolved through many centuries. This battle between the three biryanis is non-debatable, everyone has their own taste buds.
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