Off and on, I have been part of a blogging group, coordinated by my blogger friend, Srivalli for the past 98 months. Yes it has been that long. Each month, we publish 3 posts per week under set themes as a group and during April and September months, we do month long posting dubbed as mega-marathon. Each marathon, I have something old and traditional and something new to offer. The former category usually helps me record the family recipes while the latter are those I come across and try to explore from my contemporary, real and virtual worlds. This particular marathon has been unique in it's own way as it has been a part of my leaning curve. A regular visitor on my blog would have noticed the series of biryanis, pulaos and khichdis posted here for the past one month.
I am not new to khichdis but honestly speaking, the mothers in my life never ventured into the biryani / pulao worlds. My grand mothers and my mother in law had started their families even before India got independence and it sounds ridiculous to even imagine them doling out biryanis / pulaos in their traditional south Indian vegetarian kitchens where even the usage of onion and garlic were taboo. I think the Andhra vegetarian cooking was never influenced by the Muslim culture and does not use the spices liberally. Andhra was a part of the Madras presidency before independence and not a part of the Nizam's Hyderabad whose kitchen is the torchbearer for the biryani revolution. My mother has kept up the tradition since my father doesn't eat onion / garlic and they don't even like the spice combination used in the garam masala. The funny thing is that they use all the spices in one form or another but not in that particular combination. I have seen many south Indians who don't prefer garam masala in their food, surprising it may sound to North Indians whose main variety of rice dishes depend on them for the flavor quotient.
I ended up with a husband who occasionally can enjoy a biryani / pulao but prefers south Indian style rice dishes over them any day. I used to make a simple vegetable or peas pulao at home now and then like most of my husband's family does though as a blogger, I come across the classic versions. With that kind of background, I was obviously oblivious to the varieties, the biryani and pulao world had to offer until I ventured into it, thanks to this mega marathon. Biryanis and pulaos, a craftsmanship evolved over centuries in the hands of khansamas of the Mughalai / Nawabi kitchens may or may not be replicated to perfection in today's world but along with them, there are plenty of modern varieties and also an equal number of vegetarian versions to suit the palates of vegetarians. For this marathon, I have tried to stick mostly to the versions that were vegetarian in origin except a handful of classic versions from the Nawabi kitchens that I wanted to try, converting them to vegetarian versions. It's like I have opened a pandora's box now and I have plenty of varieties to try later. 😋 Here is my humble effort to record my 'evolution' as one from being not able to differentiate between a pulao and biryani preparation to confidently pull off a decent preparation of a 'biryani / pulao' on my own. I chose to stick with Indian variety grain based dishes in an alphabetical order and here is the list for you to enjoy.
A for Ambur Biryani
F for Fada ni Khichadi 
G for Gutti Vankaya Biryani
I for Iyengar Puliyodhari
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao
L for Lucknowi Biryani
M for Motiwale Pulao
N for Nei Choru
O - Oodhala Pulao
Z - Zafrani Pulao
Comments
It was a wonderful experience going through all your posts in this series. Bookmarked this post.
ReplyDeleteIt was so good to see lovely and delicious dishes all through. Lovely pics you have taken.
ReplyDeleteSuma this mega edition has been one of its kind and I enjoyed all your dishes so much, not only the detailed intro you give, the dishes too were exceptional! Kudos on the lovely array of dishes! Thank you so much for your efforts. I have bookmarked many to come back..:)
ReplyDeletelike the previous series, I have this recap bookmarked Suma ! such wonderful dishes. I can relate to the grandmom stuff of NOT cooking with onion garlic to their daughter (our moms) making a south indian inspired pulao occasionally to us cooking an entire BM with pulao and biryani ! how things have changed... and for the better (I guess :p)
ReplyDeleteI grew up with two types of biryani from mom's kitchen and that too made very rarely. This mega BM taught a lot. I enjoyed reading all your detailed posts and enjoyed your amazing snaps and the virtual treat.
ReplyDeleteYou gave us a virtual treat. What an amazing collection? And as I was reading the intro, especially the second para, I nodding big time. I can very well relate to it.
ReplyDeleteEach and every pic in this list of 26 different recipes is simply awesome. They are so tempting and so perfectly done, that one feel like grabbing the bowl. Awesome marathon.
ReplyDeleteWhat a treat of flavours and colors!! Loved all your detailed posts. the pics are so tempting and inviting and you have very clearly explained all the recipes in details..Awesome collection!!
ReplyDeletezafarani pulao looks superhit for Z series... looks so sinful and loaded with lots of nuts.
ReplyDeleteThat biryani looks so perfect and yummy. I had a biryani yesterday at Kulcha King and the experience was perfect as well. The taste is really authentic as if it was made from India. I had an Indian friend and he highly recommended me that restaurant. He says that it was the only kulcha restaurant in the country.
ReplyDelete