Various Biryani rice dishes are common in the cuisine of India and neighbouring countries. Swahili cuisine has Biriani showing influences from both Arabia and India. But the original Zanzibar Biriani is much more Turkish taste rather than Asian. It is the Shirazis – Hassan bin Ali and his seven sons who introduced Biriani in Zanzibar approximately year 750 A.D.
The origin of Biriani is not very clear, but according to the gastronomical Medieval History, the first people to cook Biriani were Gypsies from Spain who got the idea from Moors. The Moors from Turkey Iran and Muslims from North Africa invaded Iberian peninsula early in the eighth century and surged deep into France but turned back by Charles Martel at the battle of Tours in 732, the Muslims retreated across the Pyrenees, firmly entrenching themselves in what is now Spain.
The Moors introduced rice in this Islamic Spain which was among the most civilised places on the planet-renowned for its scientists, philosophers, artists, architects, poets, musicians and culinarians.
Still, there are the milestones of this civilisation in Alhambra, Almeria and Andalusia. The Gypsies who converted into Islam after their marriages with Muslims cooked their rice dishes with dried saffron flowers. In Valencia where it was populated with Gypsies, the dish was named ‘Paella a la Valencia’.
The method of cooking ‘Paella’ is similar to Biryani, but instead of using a dish they use a pan which is called ‘Paella’. The dish is popular from Alhambra to the French beach resort city of Nice.
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