Tracing the History of Karachi Biryani [Pakistani Food]

Tracing the History of Karachi Biryani

In Pakistan Biryani is the topmost favorite dish and when it comes to Karachi it is on top of the menu. Honestly speaking you can not find the real taste of Biryani outside Karachi. Mostly Friday is the official Biryani Day of the week. Whether you are at the home, office, or even spending your time outside with family. Biryani is the most important dish that everyone should be kept for lunch or dinner.

In Karachi Biryani is being sold at Thaila’s as well you can find this dish in high-level restaurants. According to a survey, there are more than 2800 Biryani spots in Karachi. Sometimes it’s very difficult to rank which is the most favorite biryani in Karachi.  

Chicken Biryani

HISTORY

Let’s look at its origin. How and from where this dish has come and became a classic dish of south Asian cuisine.

Biryani is being associated with south Asian cuisine. The complexities and skill to produce this dish have their own delicacies. During Mughal Empire, this dish was invented. Mughal Emperor Shah Jahan’s Queen Mumtaz Mahal was the Lady thought to have inspired the dish in the 1600s. 

One day Mumtaz Mahal visited the Indian army barracks and she found that the soldiers heavily undernourished. She gave the task to the chef to prepare something that combined both meat and rice that could balance the rich nutrition and protein. The chef came up with biryani. 

The name Biryani came from the Persian word bery, which means fried or roasted. Birian means fried before cooking.

Chicken Biryani [Food]

Conventionally rice is being cooked before boiling. It is fried in ghee or clarified butter and then cooked in boiling water. This frying process gives the rice flavor and when mixed with meat it retains its shape.

Biryani is incomplete without aromatic spices. This dish is made with a blend of aromatic spices, and rice plays an important while making biryani.  Basmati rice is the best selection. When it comes to meat, again the choice is your either to go with Lamb or Chicken. It can be made with vegetables as well. 

Biryani Making Process

In a number of ways, it is seasoned. Lots of spices like cardamom and cinnamon add aroma to the dish. Bay leaves (Taiz Patta), fresh coriander, and mint leaves can really bring the dish to life. Nuts and dried fruits are also added sometimes which can add texture and flavor. In dry fruits, cashew nuts almonds, raisins, and apricots are commonly used. For decorative purposes yellow or orange food coloring is used to dye the rice. 

Biryani Ingredients

Biryani can be categorized into two kinds: Kacchi and Pukki Biryani. Kacchi Biryani is a Little meticulous and time taking. Because meat being used is raw and that is put at the bottom of a pan cooking slowly for a longer time. The end result is more flavorful and tastier and keeps the meat juicy. 

Over the years the way the dish is prepared has adapted in small ways over the years and now each place and state have its own specific style of cooking this dish. It is said that Dum Pukht, regularly known as Dum biryani, the method is the most original recipe, and its being used in Lucknow.

Dum Pukht is the most refined method of cooking biryani. It literally translates from Persian as ‘slow oven’. It is being used in both India and Pakistan for the last 200 years. In this method, ingredients are put in a sealed container to allow the meat to tenderize in their own juices and this cooking method takes place over a low flame for a long time. 

These are the common Biryani Dishes 

1. Mughlai Biryani
2. Lucknow Biryani
3. Kolkatta Biryani
4. Bombay Biryani
5. Hyderabadi Biryani
6. Thalassery Biryani

Bombay Biryani

First of all, Boil water and add basmati rice, salt, and 1 tsp oil. Now Cook on low-medium flame till rice is half cooked and Drain the water completely and spread rice on a plate. Heat 3-5 tbsp oil in a pan and fry half cup sliced onion till it turns golden brown. Remove from the oil. Now, fry half of the diced potato cubes in the same oil till it turns golden brown and removes from the oil. Keep them aside. In the same oil, add cloves and cinnamon sticks. Add remaining sliced onions and cook for a minute on low flame. Add one-fourth cup mint leaves and sauté. Add ginger-garlic paste, chopped tomatoes, and mash the pulp. Now, add chicken and turmeric powder. Cook for 3-5 minutes till oil separates. Add red chili powder, two Tsp garam masala, cumin powder, and salt. Now, add one-fourth cup of water and cook it covered for 12-14 minutes. Add curd and remaining diced potato cubes. Cook again for another 10 minutes. Transfer the chicken masala to a bowl. Take the same pan and spread a ladleful of chicken masala. Spread a layer of rice over the chicken masala. Sprinkle little fried onions, fried potatoes, chopped mint leaves, and half tsp kewra essence. Prepare similar layers with the remaining masala, rice, and garnishing ingredients. Heat a tava and keep the pan over tava. Cook on low-medium for 10 minutes. Now switch to low flame and cook for another 10-12 minutes. Switch off the flame and let it remain for another 12-15 minutes. Mix the biryani and here it is Biryani is ready to serve.