Daawat World Biryani Day: From Hyderabadi to Kolkata, all you need to know about your ideal comfort food

Biryani is not only food, it's an emotion. It is a flavorful and aromatic rice dish that is made by cooking rice and meat (such as chicken, mutton, or fish) together with a blend of spices, herbs, and sometimes vegetables.

A consumer food company’s flagship brand Daawat Basmati Rice has created a unique occasion for Biryani lovers across the world by celebrating Biryani Day across the globe on the 1st Sunday of every July, and this year it falls on July 2.

The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj means rice.

Origin of Biryani

There are various theories related to the origin of this scrumptious dish. Many historians believe that biryani originated from Persia and was brought to India by the Mughals, and was further developed in the Mughal royal kitchen.

However, there is one popular story related to Mumtaz Mahal, wife of Mughal ruler Shah Jahan. It is believed that when Mumtaz visited the army barracks, she found the Mughal soldiers weak and malnourished. So, she ordered the chefs to cook a dish with meat and rice to provide a balanced diet to the soldiers. The dish was prepared with spices and saffron and cooked over a wood fire and turned out to be delicious. And that's how our favourite biryani was born.

4 most popular Biryani preparations across India

Kolkata Biryani

After being banished by the British, Nawab Wajid Ali Shah recreated Biryani in the city of Calcutta. As they were unable to afford meat, it was replaced with perfectly cooked golden brown potatoes. Kolkata Biryani is made by using a yoghurt-based marinade for the meat, which is cooked separately from the light yellow rice.

Lucknow Biryani

Lucknow Biryani is also known as 'pukki' Biryani or Awadhi Biryani. One of the distinguishing features of Lucknow Biryani is the 'Dum Pukht' cooking method. In this technique, the meat and partially cooked rice are layered in a handi or a heavy-bottomed pot, which is then sealed with dough or cloth to trap the steam. The biryani is then slow-cooked on a low flame or in an oven, allowing the flavours to meld together and the meat to become tender and succulent.

Mughlai Biryani

The Mughal Emperors were very fond of lavish dining experiences and appreciated the art of cooking. Mughlai Biryani is typically prepared using the 'Dum Pukht' method, where the biryani is slow-cooked in a sealed pot to allow the ingredients to steam and blend together.

Hyderabadi Biryani

Hyderabadi Biryani has gained worldwide recognition and is considered a culinary delight. The famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. It is believed that his chefs created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat.

Also watch: Which is tastier, mutton biryani or chicken biryani?