Tuesday, 6 March 2012

Hyderabadi Biryani--Why it is the best

What a mouthful of Hyderabadi Dum Biryani can do?

It can make the entire world stand still for a brief moment, everyone, including your own self and all those dining around you are lost for a while, what remains is just the exquisite and intoxicating experience of this royal recipe. It's true Nirvana, a state of enlightenment, when you just experience the taste and nothing else. So what a mouthful of Biryani can do, well it can for a moment make you a Buddha, who experiences everything as it is without judging it.

The origin of Biryani is a long debated one, but stories say that it was used as a rich source of protein for the King's army, who had to relentlessly march for days across nations. They carried livestock along with them and used it for food and travel. So they cooked meat with wheat, the base recipe for the famou Haleem, and cooked meat with rice, the base receipe for Biryani, the leftovers of the meat were also used resulting in the creation of recipes like soup, zaban and paya. The objective here was clear, to make maximum use of the livestock.

Later on these dishes were enriched with costly herbs and masalas in the Nizami kitchens and  evolved over time into world class dishes, like the now available Biryani and Haleem, which since then has been the quintenssential taste of Hyderabadis.

So why it is the best, is simply because of its legacy and the effort and time that went and still goes into making this lip smacking dish. Most other biryanis are just borrowed or mimics this great dum pukth biryani from Hyderabad, thus making it less authentic and less legendary (No offence to Biryanis from other regions)

Yes, I already see your mouth watering thinking about taking a dig at your favourite biryani. So wate no time and dash off to have your bite at your favourite joint. We Hyderabadis can have it at any time of the day.

I wrote this just after having one, Cheers,

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