What is Biryani?
Biryani is derived from the Persian word ‘Birian’. In Farsi, Birian means ‘Fried before Cooking’. In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked. Preferred choice choice for meat is leg of Telangana goat. The meat is marinated in a paste of with Papaya, whole-milk yogurt and spices. Thereafter, the meat may be cooked. In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook. For Calicut Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken only when ready to serv
