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Vegetable Rice (biryani) diagnosishealth.com |
      Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat/egg/vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1] Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in the Middle East.
[edit] IngredientsThe spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, pork, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg. The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients. [edit] Types of Biryani[edit] Awadhi BiryaniLucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of the Mughal Empire left on the eastern part of India. It originated in the village 'Bare Next' and although it originated in the North, Virani Biryani has also picked up flavors of the South. The Awadhi Biryani is also known as "Pukka" Biryani as the rice and meat are cooked separately and then layered. [edit] Hyderabadi BiryaniNon-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Hyderabadi Biryani is called the "Kaccha" Biryani as both the marinated meat and the rice are cooked together. [edit] Calcutta BiryaniThe Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiabruz.[2] When the biryani entered poorer homes in the city that could not afford meat, at least on a regular basis, the meat was replaced by potatoes. Now the use of potatoes has become a distinct feature of the Calcutta biryani as an additional ingredient along with the meat.[3] [edit] Iranian BeryaniIn Iran, this dish is made in Isfahan with baked mutton and lung that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually "nan-e taftoon" but also sometimes "nan-e sangak". In its more original form, the dish is known with the general name of "Dam Pukht/ Dan-pukhtak". The compound in Persian means "steam-cooked"--a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides "biryani". In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as "'danpauk' (see below) [edit] Sindhi BiryaniThe Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan and the world. In Pakistan biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular.[4] The Pakistani chicken biryani is very similar to Bombay biryani, but combines elements of Sindhi biryani and includes potatoes. The national flag carrier, PIA, also serves this cuisine for most of its western bound flights to give foreigners a feel of Pakistani cuisines. There is also another meat free version prepared in the Punjab and northern areas of Pakistan that has proved quite popular and to meet the dietary requirements. The dish offers the usual local vegetables as well as a sour yogurt to cool off the stomach from the spices. [edit] Kacchi BiryaniKacchi Biryani is a special preparation of the dish which is again cooked with both chicken and mutton with the latter being the more popular variety. The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish. [edit] TahariTahari or Tahri is the name given to the vegetarian version of the Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat. [edit] South East Asian BiryaniIn Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice.[5] Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati. In Thailand, Thai Muslims have popularized a local variety of the dish, known as Khao mok, which is popular throughout the country.Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most famous Muslim Thai dishes. Biryani is also another name for heena. [edit] Sri Lankan BiryaniIn Sri Lanka biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol. A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables. [edit] Video links
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Categories: Arab cuisine | Middle Eastern cuisine | Iraqi cuisine | Uttar Pradeshi cuisine | Syrian cuisine | Indian cuisine | Afghan cuisine | Bengali cuisine | Burmese cuisine | Punjabi cuisine | Sindhi cuisine | Pashtun cuisine | Balochi cuisine | Kashmiri cuisine | Sri Lankan cuisine | Pakistani cuisine | Indian rice dishes | ||||||||||||||||||||||||||
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