Also Read : Food Secrets: On The Trail Of Kumaon’s Culinary Wonders. The Thalassery biryani, one of India’s most loved biryanis, is both sweet and savoury. The very 1st dum cooking was mentioned in 16th century in Ain-e-Akbari, it is a gazetteer of Akbar’s empire and it was written by Abu al-Fazl-ibn-Mubarak in 1590 ( vizier of Akbar). There are two main aspects to this style of cooking; bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. It may not be as famous as the other varieties, but this biryani still finds a place in the hearts of all who taste it. Also, instead of large chunks of meat, Dindigul biryani uses tiny cube-sized meat pieces. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. From an army dish to a dish fit for royalty, the biryani today is a pan-India culinary favourite. Typically, rice is cooked along with different kind of vegetables in a handi with potatoes and carrots being the most used vegetables in this dish. Find Out Why! Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. This allows the natural colours and flavours of the various components- meat, rice and vegetables – to emerge and shine  in this traditional dish. The pot, sealed around the edges with dough, allows the steaming meat to tenderise in its own juices while flavouring the rice. The sealing of the lid of the handi with dough achieves maturing. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors. In this method, the ingredients are loaded in a pot and slow cooked over charcoal, sometimes from the top also, to allow the dum or steam to works its magic. Though it may appear to be a dish indigenous to  India, in reality the dish originated quite far away. How unique is the name Dumpukht? Out of 6,028,151 records in the U.S. Social Security Administration public data, the first name Dumpukht was not present. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). The cooking process takes place over a low flame where ingredients are put in a sealed container to allow the meats to … This Sarpanch Will Do Anything to Get His Village Folk to Build Toilets. In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani. Lots of sauteed cashew nuts, sultana raisins and fennel seeds are used generously in preparing this biryani. In the end, dum pukht food is about aroma, when the seal is broken on the table and the fragrance of an Avadhi repast floats in the air. The rice is cooked separately from the gravy and mixed only at the time of serving. Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! Here are some lip-smacking regional variants that every biryani lover should know about. The perfect biryani calls for meticulously measured ingredients and a practised technique. Much lighter on spices, this biryani primarily uses a yoghurt based marinade for the meat, which is cooked separately from the light yellow rice. The Nizams of Hyderabad and Nawabs of Lucknow were also famous for their appreciation of the subtle nuances of biryani. Traditionally , the dum pukht method (slow breathing oven in Persian) was used to make biryani. Eaten with love and gusto by the rich as well as poor, biryani is indeed a marvel of India’s culinary heritage. A complete meal in itself, biryani has enough varieties to please one and all. A much-loved local favourite, Chennai has many outlets dedicated to serving just the Dindigul biryani. This biryani definitely smells and tastes royal ! The Kampuri biryani originated from the town of Kampur in Assam. This page was last modified on 8 January 2016, at 21:27. These rulers too were responsible for popularising their versions of the biryani – and mouth watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in different parts of the country. Definitely a gem among the regal biryanis of the Hyderabadi Nizams! Usually made with lamb, yoghurt, browned onions and potatoes, Memoni biryani uses less food colouring compared to other biryanis. Similar to the Sindhi biryani, this extremely spicy variety is made by the Memons of the Gujarat-Sindh region. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia. The regal Mughlai biryani fit the bill perfectly. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur and Vaniyambadi in the Vellore district of Tamil Nadu. One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398.