how to cook Chicken biryani easy method | chicken biryani in telugu by www.lathachannel.com
12Biryani (pronounced [bɪr.jaːniː]), sometimes spelt Biriyani or Biriani, is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.he origin of biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]
The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice.[1] Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).[2][3]
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in India before Babur came to India.[4] The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India.[5] A similar theory - that biryani came to India with Timur's invasion - also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.[4] There are references to a dish of "fried" rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes. There was a traditional culinary preparation native to Bengal where semi-cooked fish was steamed with rice, letting the rice absorb its aroma, in a covered earthen pot, in a manner in which biryani is prepared. Hence this 'dum' style of cooking is not new to the Indian sub-continent.[citation needed]
According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to India by the Muslim traders and rulers. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[1][4] Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian pilau and the spicy rice dishes of India.[6] According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Calicut (Kozhikode) in South India.
Mutton Biryani
Mutton Biryani may include goat or lamb (sheep) meat.
Chicken Biryani
Chicken Biryani is made with fried or baked chicken.
Beef Biryani
Beef Biryani uses beef as meat.
Egg biryani
Same preparation as Chicken Biryani but with a boiled egg instead of chicken. Sometimes the rice is taken from Chicken Biryani, and may have chicken flavour in it.
Shrimp Biryani
This variety uses shrimp. It is quicker to prepare, as it does not require long hours of complex marinating procedures.
Fish Biryani
Fish Biryani uses different varieties of fish. It is also known as Fish Khichdi in Britain.
Daal Biryani
Daal Biryani offers the addition of daal to the ingredients of Biryani. This enhances the nutritional value and fragrance.
Soya Biryani
Soya Biryani is a popular version of the dish, it is specially popular among the people following a vegetarian diet. In addition to the usual ingredients, this version also includes Soya chunks, which act as a source of protein.The Hyderabadi biryani developed under the rule of Asaf Jah I, who had been appointed as the Governor of Deccan by the Mughal emperor Aurangzeb.[13] It is made with basmati rice, spices and goat. Popular variations use chicken instead of goat.There are various forms of Hyderabadi Biryani. One such Biryani is the kachay gosht ki biryani or the dum biryani, where the mutton is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor.
Chicken biryani, chicken biryani recipe, chicken biryani recipe in telugu, chicken biryani in telugu, restaurant style, restaurant style chicken biryani, restaurant style chicken biryani recipe, restaurant style chicken biryani recipe in telugu, how to cook restaurant style chicken biryani, how to cook restaurant style chicken biryani recipe in telugu, how to cook restaurant style chicken biryani in telugu, Dum Biryani Retaurant style,Hyderabadi Chicken Dum Biryani,Hyderabadi Chicken Biryani,Easy, murga,kozhi,kodi,kombdi,murgi,kuakur,Chicken Biryani Restaurant Style,chicken biryani punjabi style,recipe for chicken biryani rice,chicken biryani bengali style,chicken biryani hyderabadi style,chicken biryani kerala style