Food & Culture

A Short History of Biryani

Under Mughal rule, cuisine was distilled to perfection and refined into an art form. Biryani is one such dish that was polished in the royal kitchens of the Mughal Emperors. The word biryanicomes from the Persian birian. It is basically a dish of rice and meat, not unlike the pilaf. This is no coincidence, because the wordbiryani was used interchangeably with pilaf as late as the sixteenth century.

What we do know for sure is that as a cuisine, the biryani or pilaf was refined during the reign of the Mughals. Flavours were enhanced using exotic spices. The curry was made rich and smooth with cream and yogurt. Imperial cooks threw in spices like cloves, cinnamon and cardamom, and nuts such as cashews and almonds. The result was a fragrant, heady and flavourful dish fit for royalty. Till today, biryani is one of the cornerstones of Mughlai cuisine.

Read the rest of the article here.

Read more about the food culture of the Mughal Empire.

Advertisements
Standard

2 thoughts on “A Short History of Biryani

    • Hey there! Thanks for dropping by. I decided to focus more on the history of biryani, where it could have originated from and how it was influenced by its regional chefs, rather than the actual recipe, which I am sure you can find in any good cookbook or website online. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s