Biryani

The biryani is Indias most beloved dishone that has spread to all the four cornersof the country and assumed many forms.It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi andthe small Muslim principalities of north India that one finds the classic versions, subtle, refined, anddelicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions butunearths 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 bluebloodedbiryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryaniand Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy localdelicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their ownsignature version of the dish. Kerala too is home to many – a prawn biryani spiced with curry leavesand aniseed, a mutton one laced with star anise.There are as many stunning variations in the east and westGoan biryanis using vinegar andolives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish andmustard 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. Author Biography:Pratibha Karan studied economics at Lady Shri Ram College. She is an IAS officer of 1967 batch andretired as Secretary, Ministry of Food Processing Industries in 2003. She is the author of A PrincelyLegacy: Hyderabadi Cuisine covering the history, culture and cuisine of Hyderabad. This is hersecond book.