Derived from the Persian word Birian which means ‘to fry’, biryani has gained a massive popularity throughout India. The dish has blended in with the local cuisines of different parts of India leading to many varieties, the most popular of which are the Awadhi style of Lucknow, Nizami style of Hyderabad and the Murshidabadi style which is popular in Kolkata. Each of them have a distinct flavor, different methods of preparation and the influence of local cuisine has played a great role in shaping their taste.
The origin of the dish is uncertain with two theories holding forte. The first one being that Biryani was created in the Muslim Kitchens of North India centred around Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. The second theory that exists is that it originated in South India, where rice is more widely used as a staple food, an offshoot of the Pulao brought from the Persian traders. The original Pulao is speculated to be a meal of foot soldiers who in the absence of elaborate meals, cooked up a rice dish with any meat available locally. The most essential points that differentiate between a Pulao and a Biryani is that in biryani meat and rice are cooked separately before being layered and cooked together while the former is a single-pot dish where meat and rice are simmered in a liquid until the liquid is absorbed. Another one being the use of stronger spices in the latter.
Deez Biryani now brings a new flavour to their arsenal, The Dilli 6 Biryani. Long grained rice and well cooked mutton with all it’s juices intact. But the essence that stood it out from the other classic variants is the use of a generous dash of lime to give it a typical acidity. Accompany the Biryani with a thin Salaan or a Raita to finish it off.
