Did you know the history of Biryani?

Biryani is an evergreen classic that actually needs no introduction but have you ever wondered how this exotic dish came into the Asian land and created its storm of deliciousness that no matter where we are, we always crave for that sumptuous plate of authentic Biryani.

Though it may appear to be a dish indigenous to India, in reality the dish came from quite far away. Biryani is derived from the Persian word ‘Birian’, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are many more theories that say how biryani made its way to India, however it’s generally accepted that it originated in West Asia. Another interesting story traces the origin of this historical dish to Mumtaz Mahal (1593-1631), Shah Jahan’s queen who inspired the construction of Taj Mahal. As per the theories, once she visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided well-distributed protein, and thus the biryani was created.

The famous traveler and historian Al-Biruni has precise descriptions of meals at the courts of Sultans who ruled parts of India prior to the Mughals. These also contain mentions of rice dishes similar to the Mughal biryani. However, there is no doubt that Islamic Persians inspired and popularized the dish.

Not only this, there’s also the story which says that when the British deposed Nawab Wajid Ali Shah to Kolkata (formerly Calcutta), the Calcutta biryani was formed. Nizams governing small territories in Northern India encouraged regional variants like the Hyderabadi biryani. It’s said that Biryani recipes of the Mughals can still be found in places where their empire had a foothold.

Once a dish for royalty, today the biryani reflects local sensibilities and traditions and is a popular meal even in Nepal. However, that authentic taste is missing in most of the Biryani houses.

Haadi Biryani has determined to provide you with that flavors of royal Mughlai from their chefs and cooks directly brought from Hyderabad and other regions.


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  2. What a nice article. It keeps me reading more and more!

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