THE JOURNEY OF BIRYANI TO REACH THE INDIAN PLATES !!!

The truth is this dish does not needs any introduction, India offer’s so much in its culinary platter but this has been surfeiting hunger for centuries.

Origin of one of the greatest dish in the history of India!!!!

So if you are a true lover of this dish , hold your taste buds to know the journey of Biryani to your plates

The word Biryani is derived from the Persian Word ” Birian” which means fried before cooking and Brinj which means rice.

There are several stories related to this unbeatable dish,

It is believed that this dish was brought to India by the Turk-Mongol Conquer – Taimur in the year 1398 where it was the diet of war frontiers meat and rice was mixed together and kept in a hot pit before serving to the soldiers

But the most famous story traces the origin of this dish in Mumtaj Mahal, the beautiful queen of Shah Jahan who made Taj-Mahal

https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjco4CBnq_WAhUNTI8KHXJJDjwQFggoMAA&url=https%3A%2F%2Fwww.tajmahal.gov.in%2F&usg=AFQjCNGDDVqFoMUN_o2xwXkCSR5nx3ylVQ

Once Mumtaj went to the camps of Soldiers there she found that the soldiers are under-nutrition ed , then she asked her chef to took a dish which is a blend of rice(Starch) and Meat(Protein) so he cooked the same adding up few flavours, spices and Saffron,

The evolution of Biryani span many centuries,from an army dish to the royal delicacy it is a pan India culinary favourite. Its many varieties has gone through with many experiments , many local taste, spices and food habits

Here are few variants of Biryani

Hyderabadi Biryani
Bengali Biryani
Mughlai Biryani
Lucknowi Biryani
Tahari Biryani
Veg Biryani
Sindhi Biryani
Rajasthani Biryani

and many more……..

Nutrition facts of Biryani: https://www.fatsecret.com/calories-nutrition/generic/chicken-biryani

Travel and Food with Chicken Biryani

I have travelled to various cities of India but I have found the best version of Biryani in the City of Joy Kolkata.

https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwiyjJWkoq_WAhXJwI8KHfdRDDUQFggnMAA&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FHowrah_Bridge&usg=AFQjCNGf_BG_0Qx0Sh2DXczJIS9JTBw2Tw

Aminia

It is the oldest Mughlai Restaurant of kolkata serving the best Kababs and Biryani of the world since the British Era.

I was on my trip to kolkata, wandering in the streets of town-Parkstreet in search of good food. there i was been guided by a local bengali(DADA) , about Amina.

I entered the places it was a old building which was giving the prints of British cultures and architecture.

I ordered Mutton Biryani for myself. The Biryani look very basic; plain and simple.

But trust me one bite of the plate flew butterflies from the heart

Every bite of the biryani, its Flavours, the spices and the fragrance created goosebumps in my skin

Food and Travel Report card:

Taste: 10/10

Ambience: 7/10

Value for Money : 10/10

Service: 8/10 ( It will take time during rush periods like Durga Puja)

For more reviews: Visit: https://www.zomato.com/kolkata/aminia-new-market-area

Lets Cook it !!!!

Now its the cooking time, if you are real lover of this dish lets cook it so that you can enjoy home made delicious Biryani.

Dum Biryani:

Ingredients:

For Rice

1 kg India Gate Basmati Rice:

https://www.google.co.in/aclk?sa=l&ai=DChcSEwixnq3TsK_WAhXTD2gKHTLfAJwYABAAGgJzYw&sig=AOD64_0eyoFRsmSNaeB0HdLZE266KuwUAA&q=&ved=0ahUKEwiXlqrTsK_WAhXFMY8KHSX2A3MQ0QwITQ&adurl=

Water
Bayleaf
Caraway Seeds/Sahi Jeera
Cinnamon Sticks
Black cardamon /Badi Elaichi
Desi Ghee: https://www.google.co.in/aclk?sa=L&ai=DChcSEwiegPqisa_WAhXDEGgKHeT-BoUYABABGgJzYw&sig=AOD64_0fcYeHSIpzKIf4whlpVftTyrAYRw&q=&ved=0ahUKEwjJ7Paisa_WAhWDNI8KHYxaAf0Q0QwI4gE&adurl=

For Chicken Marination:

- Masala Powder(from my mother’s cooking diary)
  1. 2 star anise
  2. 2 Table Spoon Cumin Seeds
  3. 2 Black Cardamom/Badi Elaichi
  4. 3-4 Green Cardamom/Choti Elaichi
  5. 4-5 Cloves/lavanga
  6. 1 table spoon black pepper seeds/laki meerch dane
  7. 1 tables Spoons Caraway Seeds Shahi Jeera/
  8. 2-3 Bay Leafs
  9. 1- Cinnamon Sticks
  10. 1-2 Red Chillies

1 kg chicken
5-6 onion
2-3 Green Chilli paste
1/2 spoon turmeric powder/adjust as needed
2 tables spoon Ginger Garlic Paste
1-2 spoon Biryani Masala
1 cup thick fresh curd
Salt as needed
Red Chilli Powder as needed
Mustard Oil: https://www.google.co.in/aclk?sa=l&ai=DChcSEwjKsZL5tK_WAhXUE2gKHXoECzMYABAAGgJzYw&sig=AOD64_1GS7bHqSHEtyiRx4J7WdV6WILpvg&q=&ved=0ahUKEwiso4_5tK_WAhWHMY8KHTZlC2sQ0QwISg&adurl=

Other Ingredients :

Handful of mint
Deep Fried Slices of onion
Kewra Jal
Safron
Milk
Bayleafs

Making of the recipe

Cooking Biryani Rice

Soak the India Gate Masmati Rice for a period of One Hour, then drain the water.
In a large pan bring 15-20 cups of water to boil, you can add spices Bayleaf, Caraway Seeds/Sahi Jeera, Cinnamon Sticks, Black cardamon /Badi Elaichi
When the water gets boiled, add salt and deshi ghee onto it and pour the rice.
Cook rice untill 70-80 %, you will feel the bite into the grain when you bite it , drain it off to a colander.

Marination:

Make a paste of onion
Roast and grind all spices of Masala from Mother Recipe Dairy
Now add all the spices , powders, curd and onion , ginger garlic paste onto chicken
Add 1 cup Mustard oil into it
Mix it well with both of your hands
Keep it aside for 1 hour

Preparation of Chicken Curry:

Turn on the burner, place a big container, heat the oil
Once the oil is ready add the marinated chicken
Cook until gravy gets cooked and thicken and chicken becomes tender

Making Multi Layered Dum Biryani

Take a big pot.
Pour some desi ghee onto it
Layered it with bay leafs so that rice does not stick on pot while giving dum
Now add a Layer Chicken Curry
Then Add rice, Pour drops of Kewra Jal, Rose water, Mint Leaves and /drops of Safron mixed milk onto it
Then Again add chicken Curry and follow the process
Now on top of it garnish it with deep fried sliced onions, mint leaves, and green chillies