Biryani’s from the Imperial Kitchen

Biryani’s from the Imperial Kitchen

The origin of Biryani associated with many theories. The term ‘Biryani’ is derived from two Persian words – ”Birian’‘meaning ‘fried before cooking’ and ‘‘Birinj” meaning ‘rice.’ Though widely served today in India, it is believed to have originated in West Asia.

The First theory claims: That the Turk-Mongol ruler, Taimur- The Lame, introduced this delicious dish in India in 1398. But it was not a dish for the members of the Royal family. It was served as nourishing dish for army. The chefs used earthen pot and fill it with rice, spices, and meat and buried it in hot pit. The dish thus formed is known as “Biryani” to the world.

It was during Aurangzeb’s reign the intermingling of Mughal and Deccan culinary traditions gained momentum (the kitchen moved with the emperor when he went on wars). During this time, Agra and Delhi started to lose their preeminence as hubs of Mughal culture, with the focus shifting to cities like Hyderabad and Lucknow.

 He ordered his Royal Chef to introduce an elaborate Biryani made with silver policed rice, basil, Bengal gram, dried apricot, Dry fruits and almond and curd with medicinal values for the court — This Biryani held a place of pride on the dining table of Aurangzeb.

Later on Nizams of Hyderabad introduced a spicier version of the dish during their rule.

The Biryani In the Malabar Coast called ‘’Oon Soru’’

Evolution Of Kolkata Biryani

Wajid Ali Shah, Potato was introduced by Portuguese at the end of the 18th century and it was considered as an assorted premium vegetables. The chefs inducted potatoes in the Biryani, (This infusion was the mother of invention of Kolkata Biryani!) Everyone loved the resulting recipe! Potatoes became a staple vegetable in Bengali cuisine after this, for both rich and poor. Even today, potatoes are used in Kolkata Biryani along with meat. “Tehri biryani” a vegetarian version of the dish, is believed to be created during this time as food for bookkeepers of the court who would not eat mutton biryani.

At Yakhni all our Biryani are cooked in earthen clay pots to maintain its distinctive flavor and aroma. Each grain of rice for the Biryani is coated with silver foil, which adds digestion and acts as an Aphrodisiac. Rice and vegetables is flavored with saffron and rosewater, and each single grain of rice massaged with musk oil and sandalwood.”

Top and bottom layered with rice herbs & spices. Interlayer with meat and vegetables, and it is left on slow flame to simmer or dum to enhance natural flavour and aroma. Our Hyderabadi Biryani is known as Dum Biryani or kacchi gosht Biryani, Awadh and Lucknow Biryani is Pakki Biryani, meat and rice is cooked separately by dum pukht method.

 We use most delicate basmati rice, handpicked pieces of meat and vegetables, carefully sourced spices, ancient old recipes to make our Biryani. We cook individual & fresh Bairyani for each order and served in earthen clay pot.



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