The Food Government: Biryani

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 There are probably very few people who do not love to eat. In particular, it is seen that every person eats his desired food with great interest and joy. There are also people who are interested in learning about food as well as eating. I think hunger is the fuel that always gives the human body the power to do its work. So for this taste, every person's favorite food is different. Needless to say, the attraction of Indians or Bengalis to biryani carries a different quality. However, it should also be noted that the trend of this biryani is increasing in South Asia. Today's article is about a biryani related topic which is raw biryani (kachchi biryani).


It is worth mentioning that this biryani was introduced 400 years ago during the Mughal period. However, before the Mughal period, the first popular biryani among the people of Tajikistan and Uzbekistan began with their attraction to red meat, such as mutton. This dish was probably introduced at the end of Taimur's reign, when Samarkand flourished. Some Mughal subedars along with their own cook went from Lucknow to Dhaka in 1610 AD to conduct administrative work. It was those Radhunis(the cook) who made this biryani dish famous in the heart of Dhaka. However, the spices and ingredients used to make biryani at that time have changed a lot over time. However, the popularity of biryani has only increased since the Mughal period. This biryani can bring together many different people regardless of their criteria.


 


The word biryani is a combination of two Persian words, "biryan" and "birinj". The words "biryan" mean "fried" and "birinj" meaning "rice". In other words, biryani is the name of this special delicious food made with fried meat and rice. There are basically two types of this biryani. One is raw biryani and the other is cooked biryani.

Must read:Healthy Oats

The word kachchi means raw. It originates from the Urdu word "kachcha". The word biryani hints at some of his cooking techniques. In the case of biryani, the process of frying fragrant rice with ghee is somewhat focused on the word biryani. Instead of boiling raw biryani, raw meat is cooked with rice. The raw meat is topped with sour curd and various spices to form a rice coating or to cover the meat with rice. The mouth of the pot in which the cooking is cooked, i.e. the lid, is covered with flour in such a way that the steam inside the hot pot cannot escape. It is called raw biryani because of the preparation of biryani with this raw meat.

The word Pakki on the other hand means "Pak" or "cooked". Pakki biryani is a biryani prepared by frying meat with different ingredients and spices and cooked rice.



Kachchi and Pakki are two traditional biryani. Needless to say, these two words (kachchi and pakki) alone are not appropriate to mean different biryani. The nominal variety of biryani is mentioned below which will help you to understand it:-

**Variety of biryani in Indian subcontinent**
1) Ambur / Vaniyambadi Biryani.
2) Bhatkali / Nabavati Biryani
3) Bohri Biryani.
4) Chettinad Biryani.
5) Body ki biryani.
6) Delhi Biryani.
7) Dhakaiya Biryani.
8) Dindigul Biryani.
9) Hyderabadi Biryani.
10) Memni / young biryani.
11) Kalyani Biryani.
12) Calcutta Biryani.

** Variety of Biryani outside the Indian subcontinent**
1) Dunbauc and Embrasia (Myanmar)
2) Saffron based biryani (Iran)
3) Afghan Biryani. (Afghanistan)
4) Nasi Kabuli (Indonesia)
5) Nasi Biryani (Malaysia and Singapore)
6) Eat mouth (Thailand)

The cooking techniques of this biryani vary from country to country and from region to region. As time went on, biryani was introduced to a variety of meats as well as fish eggs and potatoes. Not to mention that more,Why are vegetarians excluded from the taste of such a wonderful food?
In ancient times, for the bookmakers of the Muslim Nawabs, only potatoes were used to make a type of biryani known as Tehri Biryani. There are different types of biryani, ingredients, cooking techniques, just as there are variations in this biryani serving. This biryani is served with potato bokhara chutney, olive chutney, raita, salad and many more. Above all, people have adopted this food with the passage of time In the same way, this food and its various forms have caught on to all kinds of people. And the love for this food is so intense that even after writing for so long, I remember the saying of the poet-guru, "Even if it is over, it is not over."
                
                   Thank you.

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