Regional traditions of Biryani

Biryani is a mixed rice dish traditionally made with spiced meat, seafood, or vegetables, and is one of the most popular dishes in South Asia and among the South Asian diaspora. Lizzie Collingham writes that the modern biryani developed in India during Akbar's rule, which began in 1556. The lessons help readers understand how regional variations and traditions shape biryani and India's rice dishes.

3 articles, 1 video, 1 book · about 41 min of reading and viewing

The reading path

1. Read
   

   Biryani and the rice dishes of India · Wikipedia · 14 min read

   Biryani can be cooked using one of two techniques, pakki ("cooked") and kacchi ("raw"). In a pakki biryani, the ingredients are cooked separately (at least in part) and then arranged in layers. Biryani has many types in the Indian subcontinent, and the names of variants are often based on their region or city of origin. Some have taken the name of the shop that sells them. In Bangladesh, kacchi biryani with mutton has been described as "the quintessential wedding dish" of Old Dhaka, largely replacing murg (chicken) pulao, favoured in the 20th century for special occasions across the subcontinent.

2. Read
   

   "The origin of Biryani – how a Mughal delicacy invaded Bengal" · getbengal.com · 8 min read

   Kolkata biryani evolved from the Lucknow style when Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb Metiabruz. It is characterized by the presence of potato, along with meat and egg.

3. Read
   

   "Of biryani, history, and entrepreneurship" · rediff.com · 5 min read

   Calicut Biryani, a variety of biryani, is served with vinegar pickles and papads fried in coconut oil. It is softer and light on the stomach, with a taste unrelated to other biryanis in the country.

4. Watch
   

   How One of NYC's Best Indian Chefs Makes Biryani | Made to Order | Bon Appétit · YouTube · 14 min watch

   Chintan Kiran Pandya demonstrates how he cooks biryani, preparing the rice, chicken curry and jhol before assembling the dish. It relates directly to a learning path about biryani and the rice dishes of India.

5. Book
   

   Tiffin · Bookshop.org

   Tiffin by Sonal Ved is a regionally divided collection of 500 Indian cuisine recipes, including temple cuisines, street foods and tribal dishes. Ved drew on family, friends and others familiar with regional cooking, giving readers recipes beyond commonly used dishes.

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