Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. Biryani is an Indo-Aryan word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.
Biriyani made with Indian spices, rice, and meat such as chicken, beef, goat, lamb, prawn, fish and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities.According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.
Different kind of biriyani around all over India :-
Based on preparation style and technique there is two kind of biriyani. Such as – (1). Pakki Biriyani, (2). Kacchi Biryani.
Pakki Biriyani :- In a pakki biryani, the rice, marinated meat, and any vegetables are partially (“three-quarters”) cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric give the rice different colors and flavors).
Kacchi Biriyani :- In a kacchi biryani, layers of raw marinated meat are alternated with layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients’ own moisture: the cooking vessel’s lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape.
In Indian Subcontinent there is various kind of biriyani, such as :-
1). Ambur/Vaniyambadi biryani.
2). Beef biriyani.
3). Bohri biryani.
4). Sindhi biriyani.
5). Bhatkali/Navayathi biryani.
6). Dhakaiya biryani.
7). Degh Ki biryani.
8). Hyderabadi biryani.
9). Kolkata biryani.
10). Chettinad biryani.
Top 3 famous Biriyani Joints in Kolkata :-
1. Aminia :- Aminia has been treating people to delicious Awadhi style biryani in Kolkata ever since its first outlet opened up in 1929, and its popularity shows no sign of waning.In addition to the succulent meat and the tasty rice, you’re treated to a side of rezala when you order their biryani, which is a curry made from coconut, yoghurt, cream, and cashew nut paste.
Details :- Where: Aminia, 201/1, Rajarhat Road, Meena Tower Central Area, Chinar Park (multiple locations)
When: 11:00 AM to 11:00 PM
Cost For Two: Rs 600
2. Arsalan :- To get a taste of authentic Mughlai cuisine in the city, one place that cannot be missed is Arsalan. Their legendary chicken biryani is served with one succulent piece of meat and a perfectly cooked potato on a bed of rice. There is a must tried sweet iteam called ‘firni’ is amazing.
Details :- Where: Arsalan, 28, Circus Avenue, Near A.J.C. Bose Road Flyover, Park Circus Area
When: 11:00 AM to 11:00 PM
Cost For Two: Rs 700
3. Dada Boudir Biriyani :- There’s an eternal love affair between the people of Kolkata and Biryani.The Biryani Md Kalim Khan, head cook at Dada Boudir Hotel was a childhood friend of Sanjib Saha. Before he joined the restaurant, Sanjib was continuing with the family tradition of serving Bengali meals. Khan started working at Dada Boudir Hotel from 1988 and he brought with him his panache and expertise in Biryani – Dada Boudir Hotel has been serving Biryani since then.
Details :- where : 213, Shri Aurobindo Sarani Rd, Manicktala, Khanna, Kolkata, West Bengal 700006
When : 10am-11pm .
Cost for Two : 500.
Contact : 08276802938.