BIRIYANI : THE BLESSINGS OF MUGHALS

The origin of biriyani in India is uncertain. Many theories are put forward in the origin of Biriyani in our country. The delicacy is considered as a food pride of our country. 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. Pratibha Karan the author of the book “Biriyani” says that it is derived from a South origin dish called pilaf . She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between “pulao” and “biryani” being arbitrary.

INGREDIENTS

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.

The main ingredient that usually accompanies the spices is chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

VARIETIES OF BIRIYANI

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka, Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.

KOLKATA BIRIYANI

Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat. It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potato.

Biriyani is a dish which brings pride to our food culture
      Anuj Das

The Amazon

The forest is a peculiar organism of unlimited kindness and benevolence that makes no demands for its sustenance and extends generously the products of its life activity; it affords protection to all beings, offering shade even to the axe-man who destroys it.
– Gautama Buddha

Today , let’s feel the presence of fresh air , waterfall , trees , flora and fauna . Being a citizen of a country , which is well known for its resources , different species, mixed economy and different cultures. It is important for us to see the world of flora and fauna.

Well you get to know by the heading , today we are gonna talk about THE AMAZON’S which is well known for its vast species .

Introduction .

The Amazon jungle or Amazonia, is a moist broadleaf tropical rainforest in the Amazon biome that covers most of the Amazon basin of South America. This basin encompasses 7,000,000 km2 (2,700,000 sq mi), of which 5,500,000 km2 (2,100,000 sq mi) are covered by the rainforest. This region includes territory belonging to nine nations and 3,344 formally acknowledged indigenous territories.

The majority of the forest is contained within Brazil, with 60% of the rainforest, followed by Peru with 13%, Colombia with 10%, and with minor amounts in Bolivia, Ecuador, French Guiana, Guyana, Suriname, and Venezuela. Four nations have “Amazonas” as the name of one of their first-level administrative regions, and France uses the name “Guiana Amazonian Park” for its rainforest protected area. The Amazon represents over half of the planet’s remaining rainforests, and comprises the largest and most biodiverse tract of tropical rainforest in the world, with an estimated 390 billion individual trees divided into 16,000 species.

The name Amazon is said to arise from a war Francisco de Orellana fought with the Tapuyas and other tribes. The women of the tribe fought alongside the men, as was their custom. Orellana derived the name Amazonas from the Amazons of Greek mythology, described by Herodotus and Diodorus.

Flora and Fauna.

Wet tropical forests are the most species-rich biome, and tropical forests in the Americas are consistently more species rich than the wet forests in Africa and Asia.

This constitutes the largest collection of living plants and animal species in the world.

The region is home to about 2.5 million insect species, tens of thousands of plants, and some 2,000 birds and mammals. To date, at least 40,000 plant species, 2,200 fishes, 1,294 birds, 427 mammals, 428 amphibians, and 378 reptiles have been scientifically classified in the region.

The biodiversity of plant species is the highest on Earth with one 2001 study finding a quarter square kilometer (62 acres) of Ecuadorian rainforest supports more than 1,100 tree species.

Human impact on Amazon jungle.

The human impact on the Amazon rainforest has been grossly underestimated according to an international team of researchers. … They found that selective logging and surface wildfires can result in an annual loss of 54 billion tonnes of carbon from the Brazilian Amazon, increasing greenhouse gas emissions.

Lead researcher Dr Erika Berenguer from Lancaster University said: “The impacts of fire and logging in tropical forests have always been largely overlooked by both the scientific community and policy makers who are primarily concerned with deforestation. Yet our results show how these disturbances can severely degrade the forest, with huge amounts of carbon being transferred from plant matter straight into the atmosphere.”

The second author, Dr Joice Ferreira from Embrapa in Brazil, said: “Our findings also draw attention to the necessity for Brazil to implement more effective policies for reducing the use of fire in agriculture, as fires can both devastate private property, and escape into surrounding forests causing widespread degradation. Bringing fire and illegal logging under control is key to reaching our national commitment to reducing carbon emissions.”

The forest is not a resource for us, it is life itself. It is the only place for us to live.
-Evaristo Nugkuag Ikanan

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Biriyani & best biriyani joints in kolkata

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.[14] 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

Contact: 8335036781

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

Contact: 9007007921

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.

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Introduction .

Flora and Fauna.

Human impact on Amazon jungle.

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