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Have A Biryanified Day!

When you’re having a bad day and you feel like doing nothing than having a good appetite is a life-saving formula and when you’re in search of something mouthwatering then should I mention here Biryani? Make-no-mistake, Biryani is a love we all are craving for.  Either you are desi or not, Biryani is something one can’t say no. It’s a staple dish on every occasion. Our parties, weddings, dawats, Quran khuanis and Meelads are unfinished without a touch of Biryani.

We, Pakistanis, celebrate everything having it. Even many families prefer to make it on the weekend. Biryani keeps a history that tells us how the dish originated then traveled from different regions and arrived in the subcontinent through Afghanistan. Historian claims word Biryani drives from the Persian word birian, meaning frying the food before cooking it.

The experts' cooking recipe of Biryani was special than today. They used to fry first the washed rice in butter or ghee because they believe it gives a delicious taste to Biryani besides frying the cooked starch gelatinizing the outer layer of the rice. Separately they had a lamb leg marinated with a mixture of yogurt, spices, papaya and cooked. After that cooked meat and half cooked fried rice were set in layers and rose water and saffron sprinkled on top for a delicate aroma. At the end, pan sealed and allowed simmering on low flame until rice fully cooked. This was the story of olden times.

But, today as the Mughal is a part of history so Biryani is a bit easy to cook than before. Chicken, lamb, beef, fish and prawns are generally used. Mostly the meat is cooked singly in spices along gravy and rice boiled separately with some whole spices. Then the layer of rice and meat; top with mint leaves, coriander leaves, kewra water and food color. Then put the whole stuff for simmering on low heat (typically called dum) until done. In both ways, the meat and rice cook separately and then bring together by steaming them in a pan. Spicy colorful Biryani spread the pleasant aroma when serves. Biryani is usually served with a condiment like raita or salsa.

Biryani and Pulao both are prepared with rice and meat but the cooking method, taste, and texture of two are totally changed. In Biryani, rice and meat are cooks separately then arrange in a layer then simmer. On the other side in Pulao, meat broth (usually called as) is made with the addition of whole spices and garlic then the broth is added in fried onion; lastly, rice is cooked in this broth. Pulao gets its original flavor and specialty from this broth or Yakhni. If we compare the taste of Biryani and Pulao; the Biryani has a strong spicy taste whereas Pulao has less spice in it.

So Biryani shares a very tremendous and lip-smacking appetite, whether you are hungry or not. Anyone who’s up for Biryani here, I wish them a Biryanified day!

 

Nazish Islam - a media graduate with an undying love for chai, books, traveling, series shows, sports, hijab, and of course writing.

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Have A Biryanified Day!

When you’re having a bad day and you feel like doing nothing than having a good appetite is a life-saving formula and when you’re in search of something mouthwatering then should...