Here are some lip-smacking regional variants that every biryani lover should know about. Northern Indian food varieties, for example, have been influenced by the Mughlai cooking techniques like Dum Pukht (slow cooking in a sealed pot) and butter-based curries, while Southern Indian people are fonder of using more vegetables, rice, and seafood. This page was last modified on 8 January 2016, at 21:27. Just like the city it was created in, the Bombay biryani is a melting pot of flavours – spicy, hearty and zesty. This is known as purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are best eaten together. The Thalassery biryani, one of India’s most loved biryanis, is both sweet and savoury. The Bhatkali biryani has a unique spicy and heady flavour that sets it apart from the other biryanis of coastal Karnataka. Definitely a gem among the regal biryanis of the Hyderabadi Nizams! Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors. Large cauldrons were filled with rice, meat, vegetables and spices and sealed to make a simple, one-dish meal that was available to workers day and night. Thus, a vegetarian version of a cult dish was born. Origin; Ambience; Dum Pukht aspires to revive India’s royal culinary traditions with its slow-cooked recipes borrowed from courts across the country – from Kashmir to Hyderabad to Awadh. The very 1st dum cooking was mentioned in 16th century in Ain-e-Akbari, it is a gazetteer of Akbar’s empire and it was written by Abu al-Fazl-ibn-Mubarak in 1590 ( vizier of Akbar). Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice. Lots of sauteed cashew nuts, sultana raisins and fennel seeds are used generously in preparing this biryani. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi. This little-known biryani, which fuses the fresh flavours of local vegetables into meat, is an ode to the Assamese flair for creating distinctive dishes. In this style of cuisine, herbs and spices play an important role. Food for Thought: Unpeeling the Mango’s Interesting History in India, On The Trail Of Kumaon’s Culinary Wonders, Click here if you want to make a contribution of your choice instead, Join our community of positive ambassadors. This is the reason why this biryani is more moist, tender and delicately flavoured than other biryanis. [1] Dum pukht cooking uses a round, heavy-bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur and Vaniyambadi in the Vellore district of Tamil Nadu. The Kampuri biryani originated from the town of Kampur in Assam. The process of slow roasting gently persuades each to release maximum flavor. His chefs reportedly created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. Dum means to 'breathe in' and pukht to 'cook'. Find Out Why! The world-famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. Banished by the British, the legendary gourmet Nawab Wajid Ali Shah tried to recreate his beloved dish in the city of Calcutta. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring. Dum pukht (Persian: دم‌پخت ‎‎) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. Also, just like most Bengali dishes, the Calcutta biryani has a hint of sweetness hidden in it. Unable to afford meat due to budget constraints, the local cooks gave the recipe a tweak, replacing meat with perfectly cooked golden brown potatoes – the signature of the Calcutta biryani. A much-loved local favourite, Chennai has many outlets dedicated to serving just the Dindigul biryani. In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani. Bombay biryani, whether it’s made with chicken, mutton or vegetables, always has fried spiced potatoes too. A complete meal in itself, biryani has enough varieties to please one and all. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia. The rice is cooked separately from the gravy and mixed only at the time of serving. The best known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu variety. These rulers too were responsible for popularising their versions of the biryani – and mouth watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in different parts of the country. There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors. Another legend has it that the dish was brought to the southern Malabar coast of India by Arab traders who were frequent visitors there. It may not be as famous as the other varieties, but this biryani still finds a place in the hearts of all who taste it. By using the power of constructive journalism, we want to change India – one story at a time. An absolutely unique Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. Dum pukht (Persian: دم‌پخت‎‎) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. Then, one day, the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish. Much lighter on spices, this biryani primarily uses a yoghurt based marinade for the meat, which is cooked separately from the light yellow rice. The predominant flavour is of the rice, which is kept in a mixture of ghee and spices overnight. Their chefs were renowned the world over for their signature dishes. Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. Biryani is an evergreen classic that really needs no introduction. Unlike any other biryani, the Sindhi Biryani is loaded with finely slit green chillies, fragrant spices, and roasted nuts.A distinctive characteristic is the addition of aloo bukhara (plums) in the spices, which gives the biryani a beautiful aroma; lots of khatta (sour yoghurt) in the layering gives a tangy note to the spice mix. Tahari is also a popular street food in Kashmir. This Is One of India’s Best Conservation Efforts as per National Geographic Society. Origin of dum cooking. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). The evolution of biryani spans many centuries, many cultures, many ingredients and many cooking styles. Though it may appear to be a dish indigenous to  India, in reality the dish originated quite far away. Cooked in the royal Awadhi style, the textures of Lucknowi biryani are softer and the spices milder. Curd and lemon lend the biryani its tangy taste, while the liberal use of pepper leaves its fiery mark on the palate. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. ‘Dum pukht’ literally translates from Persian as ‘slow oven’. Also Read : Food Secrets: On The Trail Of Kumaon’s Culinary Wonders. Succulent chunks of perfectly spiced meat, enveloped in kewra scented rice, emanate an irresistible aroma that makes one hungry instantly. Its many varieties reflect the local tastes, traditions and gastronomic histories of their regions of evolution. India is a diverse country in terms of culture and culinary flavors. The sealing of the lid of the handi with dough achieves maturing. The light dish is also highly versatile and uses all kinds of locally available meat and seafood. This concoction is then mildly spiced with cardamom and nutmeg before being mixed with the rice.