Biryani is an extremely varied componnent of Pakistani cuisine, which enjoys substantial popularity among the populace. It has many types in the world, quite a few of which are being consumed in Pakistan. While searching on the net I came across an interesting fact which stated that historians claim, in Punjab earlier Nawabs used to wear matching turbans according to the biryani they ate. Nizam’s kitchen boasted 49 types of biryanis with aberrant constituents such as hare, quail and deer. However, today the generality tends to stick to chicken lamb and beef.
Awadi Biryani of Lucknow is considered to a benchmark of many types of biryanis and is considered to be an imprint of Mughal Empire on eastern India. The Sindhi variant of biryani most popular in Karachi and Lahore finds its roots in awadi biryani. However, it has been varied slightly to match local tastes by augmenting elements of Bombay biryani and Calcutta biryani (by adding potatoes).PIA serves this version of biryani on its international flights to preputuate the feel of Pakistani cuisines.
Another type offered in the Punjab and northern areas is referred to as vegetable biryani which comes with many virtues attached. It is usually offered with sour yogurt that serves to cool off the stomach ulcers. This type finds its footing in the tehari biryani popular in Indian homes.
Further, we have the memoni biryani which is highly popular amongst the batwa memons in specific and karachities In particular. The ingrediants used to make this particular type include lamb, potatoes and onions. However, unlike its Sindhi counterpart it uses less tomatoes and artificial food colorations.
Anarkali biryani is quite popular in Punjab and is served at grand feasts. It is usually made out of boneless chicken and is garnished with green cardamoms cashew nuts pistachios and chilghozas.
Another unique type consumed with relish by many Pakistanis is dumpukht. It is believed to be influenced by hyderabadi and Awadi biryanis, yet maintains a distinct method and taste. Artificial flavourings are highly disapproved. Marinated meat, herbs and spicies are placed in a sealed clay pot and allowed to cook in it’s own steam and juices.” allowing herbs and spices to fully infuse the meat or rice, preserving the nutritional elements at the same time. In the best biryanis, grains of rice are well-cooked yet do not stick to one another.”
Fish and prawn versions of biryani are now being adopted in many higher middle class households in Pakistan. Besides adding a tocuh of elegance to the otherwise ‘desi’ dish, the variation is considered to be highly nutricious. This form of biryani traces it’ s roots to the Ranipet Biryani and the Dindigul Curry Biryani of kerala.
An interesting form which is now gaining popularity is the masoor biryani which combines masoor pulse with rice in order to create a low chelestrol highly nutrious receipe.
‘’Kashmiris use asafoetida in Biryani, which is unique, and all the ingredients are marinated overnight.”
Bhatkali biryani are popular in the west nd parts in balochistan. It has Irani influence and has come through spice route.
Other types were:
(Kofta, egg, peshawari, shahjehani, goosht dum, madarassi)
But I couldn’t find much about them other than their receipes, which changed slightly with the names, the basic procedure remaining the same :S
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