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Biryani, by Pratibha Karan
PDF Download Biryani, by Pratibha Karan
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The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms.
It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths 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 blue-blooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise.
There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard 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.
- Sales Rank: #829636 in eBooks
- Published on: 2012-06-01
- Released on: 2012-06-01
- Format: Kindle eBook
About the Author
Pratibha Karan studied economics at Lady Shri Ram College. She is an IAS officer of 1967 batch and retired as Secretary, Ministry of Food Processing Industries in 2003. She is the author of A Princely Legacy: Hyderabadi Cuisine covering the history, culture and cuisine of Hyderabad. This is her second book.
Most helpful customer reviews
4 of 5 people found the following review helpful.
It is OK
By Azwath
I would like to see this book broken down by different techniques of making Biryani rather than by the region. Most of the recipes are the same, except they have one or two ingredients dependent on the region. When it come to Biryani types, you get, Dum version, Kacchi Version and Pulao Version.
Not bad. But could have been more useful.
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
Fantastic book, wonderful range of authentic and delicious recipes. Highly recommended. Gets me hungry every time I read it
0 of 1 people found the following review helpful.
Three Stars
By D K Mohite
Good book to have in cook book colection!
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