The power packed, spice filled Biryani; here’s why it should be part of the Indian catering Food menu

The bold smell of the spices, the tender pieces of meat and/or vegetables and well cooked and thick rice. If you ever see this as a part of your wedding’s Indian catering food menu, so just know it’s the ever famous Biryani. This Mughal popularised dish sure has a huge fan base across the Indian continent. Every region has its own way of cooking it but it tends to have the same food-coma inducing impact on everyone. Moreover, it’s not an easy feat to whip up this scrumptious goodness. But a little insight into the dishes nitty-gritty would surely help you connect with it better and maybe even become a pro at cooking it.

History

While there’s no definitive answer to when and how the beautiful Biryani made it’s the way to India, we as an Indian restaurant in Kuta managed to find a number of popular theories.

To begin with, it is said to have been brought in from the south. A dish popular in Tamil Nadu, as early as 2 A.D. was the “Oon Soru.” Marked in the pages of Tamil Literature, this dish has more or less the same preparation as that of the Biryani. Considering as Arab traders were recurring visitors in the region, the dish was rather popular.

Another one of the theories is that it came into the continent when Mughal Empress Mumtaz Mahal noticed how the men in the army seemed almost malnourished. Well, she thus commanded the cooks to whip an energy inducing dish which was to be filled with rice, spices, and meats.

Well, wherever the pot of goodness may have come in from, the fact is that the dish hails from the regions of Persia. And India was known to have been invaded and visited by a number of Muslim invaders/visitors, such as Turks, Arabs & Persians. Thus, the presence of such travelers ended up popularizing the dish.

Of course, we couldn’t as an Indian caterer in Kuta have missed out on this delicious dish.

Types of Biryani

Well, there are endless types of preparations for the much-acclaimed Biryani. Seeing as India is a diverse nation, it’s no surprise each region prepares the dish on the basis of their own cultures.

Lucknowi: Of course, it has to start from the best. The praises of the Lucknowi Biryani can be witnessed world over. It is practically a hub for the true appreciators of this dish. Offering a super soft texture and milder spices, this variant literally melts in your mouth. Slow boiled in Yakhni stock, it’ll have you asking for more.

Hyderabadi: Another one of the popular variants, the Hyderabadi Biryani is cooked using the Kutchi yakhni technique. The main factor that helps this one stand apart from others is the presence of some precious saffron in the rice.

Mughlai: Devoured across North India, Mughlai Biryani is really packed with some delicious spices. Cooking this is truly an art, as it was considered by all the Mughal emperors. The kewra scented rice was cooked well in the soft spiced pieces of meat.

Well, these are just some of the more popular variants of the flavorful Biryani. There is an endless number of these. They may even vary from house to house. We as an Indian restaurant in Bali Kuta pour our heart and soul into cooking for this brilliant concoction.

To know more, head to http://bali.queenstandoor.com to reach out to us for some amazing Indian catering food.