History of Biryani The name of Biryani is self evident of its classicism. It is unanimously loved throughout India in different forms and styles of preparation. But, before reaching such diversity, the delicacy conquered many lands and defeated many other tastes.

The origin of Biryani is believed to have been in Persia from where it travelled through various regions before finally landing up in India. In Persian, Beryan means food that is fried prior to cooking, and hence came the word Biryani. Among the several rumours about its origin, the most plausible and trusted one is its association with Taimur, the 14th century Turco-Mongol legendary conqueror. It is said that after establishing his empire in Persia, Taimur conquered a large part of Central Asia and was defeated only in India. His army and soldiers brought with them their own culture and delicacies which included Biryani. Each chapter of history leaves its own impact. As the fame of the dish escalated, so did its ingredients. From being the food for fighters, it became the food of royals. From its ease of cooking, it gained complexity of process.

During the days of Taimur, the warriors dug up a pit, heated it, place an earthen pot in that pit and filled the pot with rice and meat. This hasslefree method of cooking helped drained soldiers in retaining their energy and the nutrition helped them gain more strength. The warriors fought with will and massive strength and that is how Taimur was able to conquer such a was patch of kingdom. 

Later on, century by century, many ingredients changed, some of the process also changed. A new story emerged, but this time not from a masculine macho conqueror, but a gentle caring queen. Mumtaz Mahal, the most beloved wife of Shah Jahan, the great Mughal emperor mostly consorted with her husband to the battles. Once she observed the barracks and was astonished to see the diminishing health of the soldiers. The resources of the empire were draining out and the army was malnourished. In order to meet the two ends, she developed an inexpensive dish that was a complete meal, a balanced diet and well cooked. So, came the Pakki Biryani, cooked on Dum. Since, most of the layers were pre cooked before being placed in the handi, several heaths were used and this reduced the cooking time. Thus Biryani gained popularity among the warriors. By this time the Taimur style Kacchi Biryani had grounded its roots deep into the Indian kitchens. So the Lucknowi Biryani evolved as Kacchi Biryani in North India.  

So how did this inexpensive, lower-class meal made its way to the Nawabi table?

Since Biryani had made its debut to the Indian land long ago, a story says that the people of Awadh (which lies in North India) once suffered from a famine. The Nawab of Awadh, Asaf-ud-Daulah, ordered the people of his kingdom to construct Imambara. Whatever was constructed during the day had to be destroyed at night. In this way the people were busy day and night. Nawab Asaf-ud-Daulah also made arrangements for the food for the workers, which was, of course, biryani, cooked in large Handis with hot charcoal on top and fire underneath. The slow cooking enhanced the availability of food at most of the times. These vessels were sealed to keep the steam from escaping. One night the seal was not placed and the hot scented steam flowed in the air. The Nawab was attracted to the aroma and ordered to bring this food to him. The Nawab not only relished the meal, but ordered his chefs to create the same dish for him in his royal kitchen with exotic and expensive spices. This is how Awadhi biryani made it to the royal table and never left it.

 

Well, this story is also accredited to Hyderabad, the place which hosted Persian merchants and traders. The truth is that Hyderabadi biryani sprouted under the Asaf Jah I, the Nizam of Hyderabad. Mir Qamar-ud-din Khan Siddiqi Bayafandi also known as Asaf Jah was the viceroy of the deccan region under the reign of Aurangzeb and also ruled over the deccan after the emperor’s death. His chefs created more than fifty types of pakki Biryanis, which included even deer and rabbit meat. Ever since the Hyderabadi Biryani never looked back. Hyderabad was home to the rich class that demanded fine food that was clean to eat, but it also had to be tasty. The breeds of Biryani that evolved later were Thalassery or Malabar and Delhi or Nizamuddin Biryani.