it was an enjoyable moment there...and as usual he eats a lot..haha..although nasi briyani was not my thing but i do enjoy the foods there...it is nice..
besides that i learnt hx a bit there...haha..neva thought of it before...
here are sum of info i gained there...
Origin of Briyani
The name of briyani or biriani is derived from the Persian word berya(n) which means 'yummy' or 'roasted'. Briyani is a family of Middle Eastern, South Asian dishes made from unique mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many types of briyani and each type has a special taste to it
Rice for All
It is suggested that rice has been a source of nourishment for people over a longer period than any other crop. Rice is enjoyed in many forms as savoury and sweet dishes.
Rice can grow in many parts of the world due to its versatility. It is able to grow in desert conditions of Saudi Arabia as well as in the wetland deltas of Southeast Asia which we are most familiar with.
Being able to grow in these different climates is probably one of the reasons that it is the most widely eaten food of the world
Rice in History
Rice has been documented in the history books as a source of food and for traditional purpose as far back as 2500 BC. Beginning in East Asia and the surrounding areas, cultivation of rice spread throughout the Eastern World. In several Asian languages the words rice and food are identical. Thousands of rice strains are now known, however the original form is unknown.
Briyani in History
One branch of Briyani comes from the Mughals, who learnt the dish from Persia and subsequently the Briyani entrenched itself in places like Lucknow, Hyderabad during the reign in India.
The other branch of briyani is assumed to have been brought to Arabian Sea and came to Calicut. The Calicut Briyani served with vinegar pickles and papads fried in coconut oil, isblighter on the stomach but is different in taste to the other briyanis in the country.
In addition, there are also the Turkish Pilaf and the Iranian Briyani. Thed Bohris have thier versiom of briyani that is cooked for their special occasions and is flavoured with a lot of tomatoes. The Kashmiri Bhuna Ghost Briyani and the Kashmir Katche Ghost ki Briyani are the result of the benevolence of the Mughal rulers to the northern-most state of India.
The Lucknow (Awadhi) Briyani is one of the heritage which the Moghul left in the eastern part of India. From Lucknow the briyani was brought to Calcutta when in 1856 Nawab Wajid Ali Shah was deposed by the British. His team of cooks moved with him as did the briyani.
In Kolkata the briyani entered poorer homes, as meast could not be afforded everyday, the meat was replaced by potatoes
Types of Briyani
Hyberabadi Briyani is the most popular version of the non-vegetarian type, espcially in India and the Middle-East. It is savoured in all parts of India and forms an integral pasrt of Indian cuisine.
Historian claim that the earlier Nawabs of Punjab wore a matching turban for each variety of briyani served. The Nizam's kitchen boasted 49 types of briyani, which included briyani made from fish , quail, shrimp, deer and hare
Tehari is the name given to the vegetarian version of dish and is very popular in Indian homes. In Bang ladesh however, Tehari refers to briyani prepared by adding the meat to the rice, as opposed to traditional briyani where the rice is added to the meat.
The different between briyani and pullao is that briyanimay be made by cooking the items togather while pullao is cooked separatly from the ingredients then added together
