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Biryani
The biryani is India’s most beloved dish—one that has spread to all the four
corners of the country and assumed many forms.
It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in
Lucknow, Delhi and the small Muslim principalities of north India that one finds
the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan
gives us not just the definitive recipes from these regions but unearths rare and
old dishes such as a biryani made with oranges, Rose Biryani and Kebab
Biryani.
In the south, the biryani has an equally distinguished lineage, if not more so.
There are the blue-blooded biryanis of Hyderabad which include gems such as
the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal
courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu,
with many towns like Salem, Aambur, Dindigul boasting of their own signature
version of the dish. Kerala too is home to many - a prawn biryani spiced with
curry leaves and aniseed, a mutton one laced with star anise.
There are as many stunning variations in the east and west—Goan biryanis
using vinegar and olives; unusual dishes from the Parsi and Sindhi communities;
Bengali adaptations using fish and mustard seeds, even a dish from Assam!
Immaculately researched, full of extraordinary recipes, and beautifully designed
and photographed, Biryani is the ultimate book on this princely dish.
corners of the country and assumed many forms.
It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in
Lucknow, Delhi and the small Muslim principalities of north India that one finds
the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan
gives us not just the definitive recipes from these regions but unearths rare and
old dishes such as a biryani made with oranges, Rose Biryani and Kebab
Biryani.
In the south, the biryani has an equally distinguished lineage, if not more so.
There are the blue-blooded biryanis of Hyderabad which include gems such as
the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal
courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu,
with many towns like Salem, Aambur, Dindigul boasting of their own signature
version of the dish. Kerala too is home to many - a prawn biryani spiced with
curry leaves and aniseed, a mutton one laced with star anise.
There are as many stunning variations in the east and west—Goan biryanis
using vinegar and olives; unusual dishes from the Parsi and Sindhi communities;
Bengali adaptations using fish and mustard seeds, even a dish from Assam!
Immaculately researched, full of extraordinary recipes, and beautifully designed
and photographed, Biryani is the ultimate book on this princely dish.
- GenresNonfictionCookbooksFood
350 pages, Kindle Edition
First published July 16, 2012
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Displaying 1 - 2 of 2 reviews
October 22, 2021
The book presents with dazzling range of biryanis and manages to cover every corner of Indian subcontinent. I mean no other dish can match the grandeur,taste, subtlety and refinement of biryani.
The challenging part is to cook a decent biryani after following the recipe. I shall try for a decent biryani in coming days but you never know.
The challenging part is to cook a decent biryani after following the recipe. I shall try for a decent biryani in coming days but you never know.
April 8, 2017
Great book
It's secret lies in it's simplicity- of instructions and technique- and the range of recipes it offers. Hopefully subsequent editions might see an addition or two from my home state Chhattisgarh where rice and meat remain the two most central ingredients of our diet.
It's secret lies in it's simplicity- of instructions and technique- and the range of recipes it offers. Hopefully subsequent editions might see an addition or two from my home state Chhattisgarh where rice and meat remain the two most central ingredients of our diet.
Displaying 1 - 2 of 2 reviews