A flavour and tastes that will make anyone’s mouth water…..there are very few people in our country who have never tasted biriyani. But although it is so familiar to many, few are aware of its past. The word biriyani is derived from the Persion word, ‘biriyan’, which means “ to fry before it is cooked”! Hence, historians assume that the biriyani came to us either from the Arabians or the Persians. And the route? It was via Afghanistan into north India from there, biriyani soon made its presence felt in the whole of India. During the Mughal rule, the residents of Lucknow, then known as Awadh, popularised the Awadh biriyani. Form here, it spread to different parts of the country in varied forms. The Nawabs took it with them to Kolkata and the Nizams to Hyderabad. Thus the biriyani traveled far and wide. The tastes and cooking methods of biriyanis varies according to the place. Yet, its basic recipe remains the same. Biriyani can be made with several items: Chicken, Mutton, Beef, Prawns, Fish and So on. In the earlier days, mutton legs were mostly used. The marinade applied to the meat or the fish is also different. From curds to papaya, a host of items can be used for the gravy. Even a sumptuous vegetable biriyani can be prepared using vegetables like cauliflower, potatoes, carrote, peas, beens and so on. While adding spices to the biriyani, a little rose water on saffron soaked in milk can be added for that dash of sweetness. Handy Tips Long grained and aromatic Basmati rice is ideal for biriyani. When layering the biriyani before baking, the first layer must be sliced onions to add to the flavour. Biriyani must be tasted to know if it has been made well. but are a few tips to find out before hand. As the biriyani is being cooked a mixture of spice and sweet filled aroma must waft through the air. Also if a spoon of the biriyani is dropped on the ground, no two rice grains must stick to each other.

planning on a diet     ............. hmmmmmmm