Chicken Biryani Recipe in Urdu

Chicken Biryani Recipe in Urdu

 AJZA OR MIKDAAR

1. Murghi 1.75 kilo(12 piece)
2. Chawal 1 kilo
3. 6 tamater chotay chotay kaat lain
4. Pisa hua adrak lehsan 2 khanay kay chamach
5. 1 chaey ka chamcha biryani ka rung
6. Namak hasb-e-zaiqa
7. Oil hasb-e-zaroorat
8. Shan biryani masala
9. Dahi
10. Long
11. Choti elaichi
12. Hari mirchain'hara dhania'limoon
13. Biryani essence(kevra)

BANANAY KA TAREEQA

1 pateela  lain or us may oil daal kar garam karain jab oil garam hojaey tou  murghi or pisa hua lehsan adrak daal kar 10 minute bhunay or shan masala daal kar mazeed bhunay phir dahi brown pyaz or tamater grind kar kay pateelay may daal dain or mazeed bhunay jab tak murghi gal na jaey or dusri jaga 1 pateelay may chawal long'kaali mirch'zeera daal kar 3/4 ubaal lain or usmay murghi ka jo salan banaya tha wo daal dain or baday chamach say mix karlain or biryani ka rung cup may pani kay saath ghol kar biryani may daal dain or uper say thora sa biryani essence  hari mirchain podeena hara dhania limon bareek katay huay daal kar dum par rakh dain 30 minute kay liay .30 minute kay baad apki chicken biryani tayar hojaey gi or ap isy salaad'raita or chutney say serve karain.

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History of Biryani – Origin, Evolution, and Regional Varieties

Biryani is one of the most popular and flavorful rice dishes in South Asia. Its rich aroma, unique spices, and royal background make it a favorite not only in Pakistan and India but also around the world. The history of biryani is fascinating and based on multiple theories, though most historians agree that its origins lie in Persia (modern-day Iran) and that it was brought to the Indian subcontinent by the Mughals.

Origin and Etymology of Biryani

The word “Biryani” is believed to have Persian roots. There are two widely accepted theories regarding its origin:

According to one theory, the word comes from the Persian term “Birian”, which means “fried before cooking.”

Another theory suggests it originates from the Persian word “Birinj,” meaning “rice.”

Both explanations highlight the importance of rice and the special cooking technique used in preparing biryani.

Biryani in the Mughal Era

The modern form of biryani developed in the royal kitchens of the Mughal Empire. It was a refined blend of Persian pilaf and the spicy rice dishes of the Indian subcontinent.

A popular historical legend links biryani to Mumtaz Mahal, the wife of Mughal Emperor Shah Jahan. It is said that during a visit to army barracks, she noticed that soldiers were weak and undernourished. She instructed royal chefs to prepare a balanced and nutritious meal using rice, meat, and spices. This dish later evolved into what we now know as biryani.

Spread and Regional Varieties of Biryani

As biryani spread across different regions of South Asia, it adapted to local tastes, ingredients, and cooking styles. This led to the creation of several famous regional varieties.

Hyderabadi Biryani

Hyderabadi biryani became popular during the reign of Mughal Emperor Aurangzeb and later flourished under the Nizams of Hyderabad. It is known for its “Dum” cooking method, where raw marinated meat and rice are layered together and slow-cooked in a sealed pot.

Kolkata Biryani

Kolkata biryani originated when Nawab Wajid Ali Shah, the last Nawab of Awadh, was exiled to Kolkata. Due to financial constraints, potatoes were added as a substitute for meat. Today, the use of potatoes and mild spices is the signature feature of Kolkata biryani.

Sindhi Biryani

Sindhi biryani is famous for its bold and spicy flavor. It includes green chilies, tomatoes, yogurt, and dried plums (alu bukhara), giving it a slightly tangy taste. This variety is especially popular in Pakistan.

Global Popularity of Biryani

Over time, biryani has gained international recognition and is now enjoyed in many countries. It represents a perfect combination of history, culture, and taste, making it one of the most iconic rice dishes in the world.

Conclusion

Biryani is more than just food—it is a symbol of cultural fusion and culinary heritage. From Persian origins to Mughal refinement and regional adaptations, the journey of biryani reflects centuries of tradition and flavor.