Biryani is a very well-known Indian Dish, known for its unique flavor and taste. It is originated in Persia and might have taken couple of different routes to arrive in India. Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani.
Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a 'Nawab of Arcot' to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. Under Nizam-ul-mulk present day "Hyderbadi Biryani" came into existence. The nizams also had a vegetarian version of Biryani and called it Tahiri(Tehri) Biryani.
Biryani
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Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking’.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. it gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.
Any Preferred choice for meat. The meat is marinated in a paste of Papaya, whole-milk yogurt and spices. Thereafter, the meat may be cooked.
In an earthen pot called Handi, the rice and meat are layered; bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook. For Hyderabadi Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken only when ready to serve.