Biryani
From Wikipedia, the free encyclopedia
Biryani, biriani, or beriani (Nastaliq script: بریانی;) is a set of rice-based foods made with spices, rice (usually basmati) and [[meat](chicken)]/vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1]
Biryani was brought to India and Pakistan by Persian travelers and merchants and local variants of this dish are not only popular in India and Pakistan but also in Iraq, Iran, Afghanistan, Bangladesh, and among Muslims in Sri Lanka.
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[edit] Ingredients
The 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, chicken, goat, lamb, 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 Biryani
Lucknow and biryani have almost a symbotic relation. Lucknow (Awadhi) Biryani is the footprint that the Muslims of the Moghul 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.
[edit] Hyderabadi Biryani
Non-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. Legend[citation needed] has it that a Nawab of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare.
[edit] Iranian Beryani
In Iran, this dish is made in Isfahan with baked mutton and lung that is stewed then minced separately and then grilled in a special small pan over the fire. The food is generally eaten with a type of bread, "nan-e taftton" or "nan-e sngak".
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 in preference to "biryani". In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as "'danpauk' (see below)
[edit] Malabar Biryani
Another popular form of biryani is the Awadhi biryani. Chicken Biryani of the North Malabar region is very popular and is known outside as Malabar Biryani. A less spicy but delicious version, Malabar biryani also follows the 'Dum' (pressure) cooking style, and is believed to have been brought to kerala directly by the ancient Middle Eastern traders. Malabar Biryani is usually had with Onion&Tomatoes in Curd Raita (Known locally as Curd Salad), dates pickle and Biryani Chutney, to be washed in by hot black lemon tea, known as 'Suleimani'.
[edit] Sindhi/Lahori Biryani
The 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 Lahore, where the chicken version is popular. [2] The Pakistani chicken biryani is very similar to Lahore biryani, but combines elements of Sindhi biryani and includes potatoes. The national flag carrier, PIA, also serves this cusine 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 vegtables as well as a sour yogurt to cool off the stomach from the spices.
[edit] Kacchi Biryani
Kacchi 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] Tahari
Tahari 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 Biyani
In 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.[3] 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 Biryani
In 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
- Video demo of Vegetable biryani
- Video demo of Hyderabadi Chicken biryani
- Video demo of Hyderabadi Mutton biryani
[edit] See also
- Hyderabadi Biryani
- Buhari Biryani (Madras)
- Pullao
- Fried Rice
- Pulihora, Yellow Rice
- Spiced rice
- Thalappa Kattu Biryani (Dindigul)
- Sindhi biryani
- Bombay Biryani
- Memoni Biryani
- Andhra Biryani
- Kozhikode Biryani (from Malabar/Northern Kerala,especially in Calicut and Malappuram)
- Iranian Beryani
- Nasi Biryani
- Khichuri
[edit] References
- ^ American Heritage Dictionary of the English Language, Oxford English Dictionary
- ^ http://www.helium.com/items/982575-what-is-biriyani
- ^ SF Gate: Multimedia (image)
[edit] External links
Briyani.net - A website dedicated exclusively for Briyani and allied dishes.
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