Biryani is a fragrant, spicy layered dish that's been brought to my home country South Africa by people of Indian descent. There are heated debates about its origin, but Persia (now Iran), seems to be the most likely candidate as 'birian' is a Persian word meaning:
Fried before cooking
Basmati Rice and Brown Lentils are the core ingredients, with the addition of vegetables, and dried beans if the cook so wishes. Carnivores of course add meat.
All images below are my own
This spicy, fragrant, and hearty layered dish is a staple at wedding celebrations; Indian weddings can easily have 1000 guests, sometimes even more, so this is the ideal dish to serve to a big crowd. There of course are other dishes on offer as well, but guests always look forward to the Biriyani.
The best flavour is obtained by preparing Biryani outdoors over a fire in enormous pots!
Home cooks like me bake it in the oven, but something that's becoming popular is to do the final cooking in instant pots, as time is a precious commodity!
The Cape Malay people make a delicious light aromatic biriyani, whereas Hindu cooks make a more pungent, but equally fragrant Biriyani.
Little India
South Africa has the largest population of people of Indian descent in Africa, with a section of my hometown of Durban being called little-India.
It goes without saying that we are spoilt for choice when it comes to traditional spicy Indian dishes; curries made with all kinds of vegetables, some that I never heard about, dried beans and legumes, and of course fish, chicken, and meat. Curries are served with basmati rice, roti, and inside a hollowed-out loaf of bread which is called a Bunny Chow, something I've written about before, so take a peek at that link if you'd like to see what a real bunny chow looks like;) My favourite Indian snacks are Samoosas, Bhajia (Chili Bites), and Vadas.
Eating by Hand?
Most Indian people eat their food using their fingers, so a wash-hand basin is always found inside an Indian restaurant here in Durban. This actually is more hygienic, unlike we believe! Their hands are washed thoroughly, so there's no contamination. Silverware, on the other hand, is handled by kitchen and front-of-house staff!
I found these fascinating tidbits from BestOfVegan.
The practice of eating with one’s hands, specifically your fingers, originated within Ayurvedic teachings, where it is believed that our bodies are in sync with the five elements of nature and each finger is an extension of one of these five elements.
- The thumb is an extension of space
- The forefinger is an extension of air
- The middle finger is an extension of fire
- The ring finger is an extension of water
- The little finger is an extension of earth
Did I pass the test?
I've digressed, but as you can see, I just love all the spicy foods of India!
Two of my Indian friends and even one of our young BnB guests came to my kitchen to demonstrate the how-to and even though I use the exact same method and spices, mine still doesn't taste like the authentic pucker dish, but it's not too shabby either!
I in fact got the nod from both my friends when they tasted my curries and biriyanis.
The list of ingredients is quite long but so worth it, plus it was enough for two meals and for sharing with our staff. I've not given quantities as I simply cook by instinct; I don't believe there's a right or wrong, as we all have our own individual tastes.
- Cannellini Beans
- Pinto Beans
- Brown Lentils
- Long-grain Basmati Rice
- Crushed Garlic
- Grated fresh Ginger root
- Fresh Curry Leaves
- Fresh Mint
- Diced Onion
- Cubed Potato
- 2 whole green chillies
- Diced Carrot
- Diced Green Beans
- Cauliflower florets
- Frozen baby peas & Corn
- Coconut Milk
Spices
- Jeera seeds (cumin)
- Masala (curry powder)
- Dried Dhania powder (Coriander)
- Garam Masala powder (a special blend of spices)
- Turmeric
- Cinnamon Bark
- Star Anise
- Cloves
- Cardamom
- Bay leaves
Soak the dry beans in hot water for a couple of hours, then boil them in salted water, and drain.
Boil Lentils in salted water till cooked, and drain.
Parboil basmati rice in salted water, a cinnamon stick, cardamom pods, and turmeric - 10 minutes only.
Fry Jeera seeds in hot oil, add Onions and Garlic and sautee till onion starts to caramelize.
Add cubed potatoes and sautee a while longer to lightly brown the potato cubes.
Add spices and lightly stir, then add remaining ingredients for the 'vegetable layer', except cauliflower, which can be added during the last 10 minutes.
I added extra spices and salt after adding the vegetables.
Add coconut milk and water and cook till vegetables are still a little underdone.
Now for the layering into a deep ovenproof dish with a lid -
Rice, Lentils, beans and vegetables.
Place lid on and bake in the oven on 180° C for about 1 hour, fluff up lightly and serve with a cucumber and yogurt salad.
Biryani in a Jiffy
When you're running short on time, you can always use canned beans, lentils, and frozen mixed vegetables
To end the story, I found this interesting map showing how far and wide Biriyani has traveled across the world; proof of just how delicious and popular this dish has become.
BON APPETIT FRIENDS!
Original Content by 
Thank you for stopping by
Copyright
JOIN Hive using my referral LINK