TheGypsyWildflower

Lakshmi is the Goddess of wealth, and how is she shown? Sitting near Vishnu's feet. There are depictions of the reverse too, where he is sitting at her feet, but society has conveniently chosen to ignore those. Sita herself, mentions when Ravan is abducting her, that she will not let any other man touch her feet except Rama, showing that yes, he did touch her feet.

Now, she actually does have a personality, apart from being Vishnu's wife. Lakshmi loves cleanliness, she literally tells Indra that she will not enter a home where people are taking out ghee from a container without washing their hands after eating. Her name is Chanchala, the naughty one. Cut to people claiming that OMGGGG LAKSHMI WILL NOT BLESS YOU IF YOU DON'T SIT STILL. I didn't know my adhd would bother Lakshmi so much.

Lakshmi is not just the Goddess of monetary wealth, but all types of wealth (remember Ashta Lakshmi? her forms with different types of wealth?). In the Shakta sect, Adishakti divides into Mahasaraswati, Mahalakshmi and Mahakali (these three are all associated with Parvati only.) Mahasaraswati is Kaushiki, who kills Shumbha and Nishumbha. Mahalakshmi is Mahishasuramardini Durga, who kills, well, Mahishasura. And Mahakali of course, kills Raktabeeja. From these three, the tridevas and tridevis come out in pairs (sibling pairs, ofc).

Vishnupriya Mahalakshmi, the wife of Vishnu, is different from Mahishasuramardini Mahalakshmi. She is also called Kolhasuramardini, since she killed Kolhasura (As described in the Lakshmi Tantra). Lakshmi also has a tantric form, Kamalatmika. She is the opposite of an obedient, submissive wife. She does not need Vishnu to function.

Saraswati is not even Brahma's wife in so many depictions. In some narratives, she is a virgin goddess. She is the Goddess of knowledge, yes, but she is also a war deity. She literally helps Indra kill Vritra. She also has her tantric forms, like Matangi and Neela Saraswati. How can she be a submissive wife if it is not even clear if she IS a wife?

Um, first of all, Sati's entire story is based on her making her own choices, and going against her father's. She decides that she wants to marry Shiva, and hence does tapasya to do so. She marries Shiva even when Daksha isn't really keen for the marriage. She takes Shiva to her father's yajna, and later on goes there again even when her husband isn't really keen on her going there. Sati gives up her life as per her choice, because she is too disgusted by her father. She literally lived her life on her own terms, not her husband's, and certainly not her father's. What part of that is giving "sanskaari" to you? And by sanskaari yall know what I mean, the standards society has imposed upon women.

And then, we have Sita, another woman making her own choices. She is not a docile, forever-crying, submissive princess. Sita marries Rama in a viryashulka ceremony so yes, this is somewhat of an arranged marriage, however, she chooses to go to exile with Rama. Everyone, from her husband to her in-laws were not in favour of her going to the forest, and yet she goes, solely because she wants to. She wants to be with her husband. When Hanuman comes to rescue her, she refuses to leave with him, because she wants Rama to come and take her back. When Rama expresses hesitance to take her back home with him (not because he doubts her, but because he knows that people will), Sita takes it as a rejection and decides that she will enter the fire. It is her own decision, not one imposed on her by anyone else. She too, is living her life on her own terms.

I scream my desire

while your silence freezes my heart,

but I love you anyway.

I crush my need

for a simple curve of your lips.

Your ignorance kills me,

the way night kills the enthusiasm of sunset ,

but I love you anyway.

I reach out for touch,

you reject me in every way.

I gasp for your presence,

but you fade and drag yourself away.

Still,

I love you anyway.

Your words carve scars on my heart

while I paint a smile on my lips.

My eyes rain ,

not like clouds, but like the drain of pain.

Neither the gentle, nor the calmest soul I’ll ever meet,

but I love you anyway.

Biryani is a dish that needs no introduction. A fragrant and flavorful rice dish, it has been delighting food lovers across the globe for centuries. Originating from the Indian subcontinent, biryani has evolved into numerous regional variations, each with its own twist on the spices, meat, and preparation techniques. Whether you're a seasoned home cook or a curious beginner, mastering a great biryani recipe can be one of the most rewarding culinary achievements.

In this article, we'll explore the origins of biryani, the ingredients that make it so special, and the step-by-step process to create a classic chicken biryani.

The Origins of Biryani

Biryani is believed to have originated in Persia (modern-day Iran) and was brought to India by the Mughals during the 16th century. The word "biryani" is derived from the Persian word 'birian,' meaning "fried before cooking" or "roasted." Over the centuries, it became a beloved dish in the Indian subcontinent, where regional variations developed based on local ingredients and cooking methods.

From the rich Hyderabadi biryani, to the spicy Kolkata biryani, to the milder Lucknowi or Awadhi version, each variety has its unique appeal. Yet, at its heart, biryani always has the same core elements: fragrant basmati rice, tender meat, aromatic spices, and a rich, flavorful base.

Key Ingredients for a Traditional Chicken Biryani

To make a delicious chicken biryani, you'll need to source the best ingredients. Here’s what you’ll need:

For the Rice:

Basmati Rice: The backbone of any biryani, basmati rice gives the dish its signature fragrance and texture. You’ll need about 2 cups of basmati rice.

Water and Salt: To cook the rice, along with a pinch of salt.

For the Chicken Marinade:

Chicken (bone-in or boneless): Typically, bone-in chicken is used for its rich flavor, but boneless works too. You'll need about 500 grams (1 lb).

Yogurt: To tenderize the chicken and add a tangy richness. You need about 1/2 cup.

Spices for Marinade:

For the Biryani Base:

Onions (Thinly Sliced): 2 large, preferably fried till golden brown for added crunch and sweetness.

Ginger-Garlic Paste: 1 tbsp.

Tomatoes (Chopped): 1 medium-sized, to add moisture and acidity.

Green Chilies: 2, slit lengthwise (adjust to your spice preference).

Whole Spices:

Ghee (Clarified Butter): 2 tbsp, for rich flavor.

Cilantro and Mint Leaves: For garnishing and extra aroma.

For the Dum (Steaming) Process:

Saffron (optional): A pinch soaked in warm milk, for that signature color and fragrance.

Water and Salt: To create a seal for the dum cooking process.

Step-by-Step Chicken Biryani Recipe

1. Marinate the Chicken:

In a large bowl, combine the chicken with yogurt, ginger-garlic paste, lemon juice, ground spices, fresh herbs (cilantro and mint), and salt.

Mix everything thoroughly, ensuring that the chicken is well-coated.

Cover and let the chicken marinate in the refrigerator for at least 1 hour. For the best results, marinate it overnight.

2. Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

In a large pot, bring 6 cups of water to a boil and add 1-2 bay leaves, 2-3 cloves, 1 cinnamon stick, and a pinch of salt.

Add the rinsed rice and cook until the rice is 70-80% done (it should still have a bite). Drain the rice and set it aside.

3. Prepare the Chicken Base (Gravy):

In a large, heavy-bottomed pan, heat ghee over medium heat.

Add the whole spices (cumin, cardamom, cloves, bay leaves, cinnamon) and let them sizzle for 30 seconds until fragrant.

Add the sliced onions and cook until they turn golden brown and crispy.

Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

Add chopped tomatoes and green chilies, and cook until the tomatoes soften and release their juices.

Add the marinated chicken to the pan, mixing well. Cook the chicken on medium-high heat for 10-15 minutes, until it turns golden and is cooked through.

4. Assemble the Biryani:

In a heavy pot (or a Dutch oven), layer the cooked chicken mixture with a layer of partially cooked rice.

Sprinkle a bit of garam masala, fresh cilantro, mint, and fried onions on top of each layer.

Repeat the layering process until all the chicken and rice are used up.

Drizzle the saffron milk over the top of the rice for an added burst of color and fragrance.

5. Dum Cooking (Final Steaming):

Seal the pot with a lid, ensuring there’s no steam escaping. You can place a heavy pan or tawa (griddle) underneath the biryani pot to avoid direct heat.

Cook the biryani on low heat for 25-30 minutes, allowing all the flavors to meld together. This step is known as “dum” cooking, where the biryani steams in its own juices.

6. Serve and Enjoy:

After the cooking time is up, let the biryani rest for 5-10 minutes before opening the lid.

Gently fluff the biryani with a fork to mix the layers and serve it hot with raita (yogurt sauce), salad, or a hard-boiled egg on the side.

Tips for Perfect Biryani:

Frying Onions: Frying the onions until they’re crispy and golden is key to adding texture and sweetness. You can fry them in ghee or oil in advance and store them.

Don’t Overcook the Rice: Since the rice will cook further during the dum process, it’s important not to fully cook the rice in the boiling water.

Quality of Chicken: Bone-in chicken is preferred for its depth of flavor, but boneless chicken will work if you prefer less mess.

Steaming Time: The low and slow "dum" cooking is crucial. If the heat is too high, the rice may burn before it’s properly cooked.

Conclusion

Biryani is more than just a dish; it’s an experience. From the moment the spices hit the hot oil to the final, glorious serving, biryani is a celebration of tradition, aroma, and flavor. While this recipe features chicken, feel free to swap the meat for lamb, beef, or even vegetables if you prefer. The versatility and depth of this dish are endless, making it a perfect meal for special occasions or a weekend feast.

Now, with this recipe, you can bring the magic of authentic biryani right into your kitchen. Happy cooking!