Biryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt.
It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired the dish in the 1600s. The word biryani is derived from the Persian word birian, meaning fried or roasted, and the dish made its way from Persia to India via groups of traders and immigrants.
VARIATIONS OF Biryani
This simple Indian dish consists of red beans (rajma) and cooked rice (chawal). Rajma is traditionally made with onions and tomato purée which acts as a gravy for the red beans. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner.
If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation.
MOST ICONIC Rajma chawal
View moreMughlai biryani is a variety of Indian biryani that is believed to have been savored by the Mughal Emperors in the past. The dish is made with flavored rice, chunks of spiced and browned meat (usually lamb, mutton or chicken), fried onions, sultanas, and dry fruits such as almonds, which are layered in a pot, and then cooked together, yielding a highly-aromatic specialty said to be fit for a king.
A large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and cinnamon contributes to the rich and intense flavor of the biryani, making it perfect for festive occasions and religious events such as Eid. Mughlai biryani is typically consumed warm, either on its own or complemented by raita on the side.
MAIN INGREDIENTS
Jeera rice is a simple Indian dish made with rice and cumin seeds. Basmati rice is typically mixed with cumin seeds which have been fried in ghee, and the dish can be additionally enriched with cinnamon, cardamom, bay leaves, cloves, and coriander.
Once prepared, jeera rice can be served on its own or as an accompaniment to a variety of Indian dishes. The word zeera is Hindi-Urdu for cumin seeds, hence the alternative spelling – zeera rice.
MAIN INGREDIENTS
Matar pulao is a traditional rice dish originating from Punjab. Although there are many variations, the dish is usually made with a combination of peas, basmati rice, ghee or oil, chili peppers, and spices such as cinnamon, cumin, coriander, cardamom, and bay leaves.
The word matar refers to green peas, while pulao is a word for pilaf. The spices are tempered in ghee or oil, and the peas are then sautéed in the mixture. The rice is cooked, drained, added to the pot and stir-fried in order to take in all the other flavors.
Yakhni pulao is a traditional rice-based dish with Persian origins, but over the years it's made its way from Moghul cuisine to India, where it's especially popular in regions such as Kashmir and Uttar Pradesh. The yakhni stock can be made with chicken or mutton.
The list of ingredients for yakhni pulao is a long one as it contains basmati rice, chicken or mutton, onions, garlic, ginger, tomatoes, dahi, and spices such as fennel, cardamom, garam masala, red chili powder, cumin, coriander, nutmeg, mace, bay leaves, black peppercorns, cloves, and cinnamon.
MAIN INGREDIENTS
Makhani chawal is a traditional dish originating from Punjab. Also known as buttered rice, the dish is usually made with a combination of basmati rice, butter, cashews, cumin seeds, and salt. The cumin seeds are stir-fried in butter over medium heat, and the rice is then added to the pan and fried for a few more minutes.
The mixture is covered with water, seasoned with salt, and simmered until done. The cashews are fried in butter until golden, and then mixed with the fluffy buttered rice.
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