Biryani is the most beloved Pakistani delicacy that is cherished all around the world, and if you still haven’t had it, have you actually lived? Karachi is currently known for its authentic taste in biryani, with spices that thrill all the right taste buds! This dish that we all have come to know and love predates back to the Mughal Era, whereby a queen, seeing her soldiers in a weakened condition ordered the cooks to prepare fulfilling meal that would be nutritious, delicious, and have all the ingredients to reinstate the soldiers back to good health. No surprise, biryani did just that and it’s been doing the same for us ever since.
Once reserved for royalty, biryani now reflects the flavor and traditions of each region and is a popular dish throughout Pakistan. Just a bite of well-made biryani in the right oil, like Dalda Canola Oil, awakens that primal urge to devour the rest of the dish in a singular breath. Choosing the right cooking oil is as important as choosing the right spices to make Biryani just perfect. So eating it won’t just let you revel in the bursts of flavors but also not cause any impending laziness followed by having a meal.
Biryani is the combination of affection, aroma, spices, and delectable taste that makes everyone fall in love with it to the point of obsession. Those who enjoy eating desi cuisine, in particular, enjoy this mouth-watering dish, insatiably. Similarly, one of the most important facts about biryani is that it comes in a range of tastes, and each type of biryani in Pakistan has a distinct flavor that separates it from the others. An interesting thing to note is that this dish has such a varied background that there is not just one, but 5 different kind of Biryanis. Namely, Hyderabadi, Sindhi, Bombay, Muradabadi and of course, Saji Biryani.
Speaking of which, Dalda ka Dastarkhwan features a wonderful recipe made by a very talented home-based Chef Ayesha Ali, who runs her own business called Yeh Ghar Ka, using Dalda Banaspati VTF and Dalda Cooking Oil, which is a rich mix of soybean, sunflower and canola. In doing so Chef Ayesha ensures that the balance of taste and health is well-maintained. Sajji originated in Balochistan ,which is why it is more commonly known as Balochi Sajji. The classic recipe calls for whole grilled lamb, although chicken Sajji can be prepared as well. Sajji includes skin and is just marinated with salt. Grilled chicken is held on skewers. The crispy layer on sajji increases the flavour of the meal. It is traditionally served with Kaak bread in Balochistan. In Karachi, sajji is served with puri, however in Lahore and Islamabad, sajji is served with rice. Rice is also offered with Lamb Saji. Chef Ayesha does an amazing job in incorporating all the essences of the classic Sajji, with her unique touch.
Click here to watch her recipe and prepare to be amazed!
It is widely debated who makes the ‘right’ kind of Biryani. Well, there is no right one, because they are all unique and are culturally significant to the respective backgrounds of people all over Pakistan. But we can say one thing for sure, Biryani is definitely the national dish of Pakistan!
