Awadhi Biriyani: Asli Awadhi Ka Zaika

India has a lot to offer in terms of cuisine, but there is one dish that all Indians agree on: the delectable biryani. It is a timeless classic that requires no introduction. Imagine coming home from a long day and smelling the aroma of Awadhi Chicken Biryani. How can resist it, especially if you are a biryani lover? Surely; no one. But did you know that your favorite dish traveled a long from Persia to your plate?

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A handi of biriyani, with rice, meat, or vegetables for vegetarians, along with its rich layer or flavor, is a stellar dish and a complete meal in itself which has gained a maximum number of lovers in terms of cuisine. However, do you know that your favorite dish is not from India?

As we all know India has a huge history of foreign rulers, somewhere it is a major reason for India’s diversity. This history has greatly influenced the royal kitchen of India as well.

The Afghans, Arabs, Turks, and Persians, left behind a rich culinary culture, along with the Europeans who introduced vegetables like potatoes and tomatoes to India. However, the king of cuisine, biriyani was introduced to the Indian subcontinent by Arabs and Persians.

The term ‘Biriyani’ is said to be derived from the Persian word ‘ Birian’ which means fried before cooking. This divine cuisine has drawn devotees from all over the world, who argue and claim that it is theirs. But the truth lies in the period when the Persians came to India. They influenced the Indian kitchen with a lot of cuisines, Biriyani was one of them. Later in the royal kitchen, this cuisine got refined.

One such debatable story that states the origin of this cuisine, dates back to the time of Shah Jahan when his wife Mumtaz Mahal once visited the army barracks, where she noticed that the soldiers of the kingdom looked undernourished. She called the chefs and ordered them to take care of the soldier’s diet and give them some food that is full of proteins basically some dish with meat and rice. During those days the chefs used to cook over a wood fire and thus this was also done with the same process, adding some spices. Thus the biriyani is said to have taken birth due to Mumtaz Mahal.

It was the time of Mughal reign when Awadh was chosen as their capital, for which the cuisine got its name as Awadhi Biriyani.

‘Dum Nahi toh Biriyani Nahi’ is a famous local phrase of Lucknow that shows how the process of “dumpukht” is a hallmark in Awadhi cuisine. The specialty of this cuisine lies in its dum style. Awadhi Chicken Biryani is rich in ghee, cardamom, and whole spices. It is slowly fried in ghee to make the meat even tastier to taste.

The whole mixture is put into the dum, covering its lid tightly so that the vapors don’t escape and the spices that give the essence of flavor, and aroma are perfectly preserved, resulting in the ever-delicious Awadhi Dum Biryani. The main reason for putting it on dum is that its vapor permeates the flavor throughout the rice by passing through the spice layer into the rice. Finally, a plate full of heaven is here.

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