Biryani is alip-smacking rice dish having more than 40 varieties in Pakistan, UAE, South Africa and worldwide. It is aromatic, rich in flavor and one of the most demanding means across the globe.

In UAE, you could be a layman or a tycoon, but a Plate of Chicken Biryani has the same temptation for both.

Is Biryani Iranian Cuisine?

There are toomany stories attached to the evolution of Biryani. It is a Persian word that means “roasted” or “grilled”. So, its roots are connected toIranian Cuisine. It was the recipe of Isfahan, Iran. The original recipe was a fire-roasted lamb &rice cooked with herbs.

But some historian authors described in their books; Biryani is a Mughlai Dish. Once Noor Jahan (Mughal Queen) got this dishprepared by her cook for the hungry soldiers. Red Fort in Delhi is also attached to the creation of Biryani. Some people relate to the great famine of Avadh when large groups of people constructing the Imambara, who made this dish for the first time.

Whatever the history, now people are only interested in how to make the perfect biryani.They search different Biryani Recipes. In Pakistan Biryani is considered the Main Course of feasts.

 Most Famous types of Biryani:

1. Hyderabadi Biryani
2. Bombay Biryani
3. Sindhi Biryani
4. MurgBoti Dum Biryani
5. Lamb Biryani
6. Easy Masala Biryani
7. Prawn Biryani
8. Beef Yakhni Biryani
9. Fish Biryani

There are a lot of other versions of Biryani. Biryani with the proper mix of the spices (Masala), layered saffron rice, those immersed chicken pieces amidst Mint Raita; a complete package of Biryani. Its’ different recipes are still popular. Therefore, the competition for the best biryani never ended.

Thus far, many centuries later, biryani is still a more demanding dish by the people living on the streets or dining in Five Star Restaurants. As it isaligning to regional ingredients:The Rice, Flavour& Spices vary across the country. It is the preferred food of the working class and one of the most ordering meals in Dubai and Sharjah.

If I talk about myself when the craving gets out of hand, I order from the nearest outletof Student Biryani. Its’ mellow flavour tempting me to eat more. After receiving the order, simultaneously uttering, Wow! What a Spicy Chicken Biryani.  

Top 12 Tips for making Perfect Biryani

Making biryani is anart of chefs. Marinating meat pieces, the accuracy of spices, selection of good quality rice, scents added, rice soaking, Prevent rice from sticking, whole things play a vital role in preparing aperfect biryani recipe. While the process may seem simple, however, it is not too easy. It requires expertise and high-level practice.

Here, I am sharing 12tips for making perfect Biryaniarticulated by world-famous executive chefs:

1. For making fluffy rice with each grain separate:pre-soak 1 kg rice for almost an hour and drain.
2. Use fresh ingredients – onions, ginger, garlic, green chillies, mint and homemade Masala. It takes the effort to grid the Spices like turmeric, Cumin, Nutmeg (Jaifal) etc. But it enhances the flavour.
3. Use Banaspati ghee instead of cooking oil as it will make the biryani more delicious.
4. If your prepared Biryani turns to burn. Turn off the stove flame immediately. Transfer the good portions into another pot, and add dried lemon to balance out the charred flavour. 
5. If you are preparing Bar BQ Biryani, its marinated meat should be at least overnight in the refrigerator so that all the flavours and spices will get mix well.
6. Mostly inexpert female complaints while making Biryani rice get sticky. Place sliced tomatoes at the bottom layer to avoid rice sticking.
7. While adding saffron, soak in a small quantity of hot water for almost 05-10 minutes. Then use the strands as well as the water.
8. Do shallow fry the marinated chicken/meat before mixing with the onion masala.
9. If you’re not frying the chicken or meat, cook the meat along with water, drain the stock from the cooked meat and cook the rice in the meat stock.
10. Don’t forget to give Dum the biryani by covering the lid at low flame. In Dum, use pastry sheets to cover the clay or copper pot. It is a fast way for Dum.
11. Often, people overcook the rice. It can make the sticky.Be careful, turn off the stove flame at the right time.
12. Sprinkle fresh mint leaves over the rice layers. It willincrease the flavour.

It’s a well-known quote that the way to a Man’s Heart is through his Stomach. If you keep these tips in mind, every family member will rave about your delicious& mouthwatering biryani.