Talk:Biryani

Textbot 08:22, 21 December 2006 (UTC) Can anyone direct me to a User : Curry image for my User page ??

This entire article sounds like a table of contents for a Biriyani cookbook and is significantly lacking in detail. My earnest request to the user community -please help improve this tem by provoding detail for each relevant type of biriyani, particularly around specifc cooking techniques and regional or special spices used. Also of great interest would be an indiation of traditional side dishes served. No, I am ot talking of popular side dishes, I am looking for traditional items, e.g. Hydabadi biriyani ith Mirhi ka saalan. — Preceding unsigned comment added by 174.113.219.42 (talk) 13:12, 6 November 2012 (UTC)

Untitled

Hyderabadi Biryani has a different way of preparation; hence, it's called Hyderabadi Biryani. The ingrediant used are relatively different that used in the Biryani of North India.

Also, the Hyderabadi Biryani is served with "Mirchi Ka Salan" and some curd (Dah'ee ki Chatni). Mirchi Ka Salan is a Hyderabadi offering, exclusively. Manzoorkhan 06:02, 12 Jan 2005 (UTC)

Raisins

Raisins seem to be a staple of the Biryanis I've had; is that characteristic of a particular region? -- Beland 22:08, 22 July 2006 (UTC)

Interesting, I dont recall ever having had raisins in my Biryani. I've mostly eaten Biryani in Bombay, India. 76.17.110.17 00:51, 17 January 2007 (UTC)

The raisins are found in the Hyderabad version of Biryani, in a variation called Dum(da-um) Biriyani. It is to be noted that some regions might have multiple or a more local "hybrid" version of biryanis that might have evolved in accordance to local cuisine or influence, adding of raisins being one of such effects.Was†ed(Ag@in) _{‡ † ©} 07:22, 24 October 2009 (UTC)

There are raisins used in the kacchi biryani in Dhaka along with almonds, pista, saffron, rose water, poppy seeds, sour prunes etc.. As many of these condiments are not local and often expensive, they are used by the more expensive chefs. AuM01 (talk) 06:10, 24 March 2011 (UTC)

Biryani and Pilaf

What's the difference between Pilaf and Biryani, since they both seem to involve the same methods of preparation/ingredients, as well as originating in the Iran-India region? Le Anh-Huy 08:36, 25 February 2007 (UTC)

Biryani is generally roasted, where is pilaf is cooked in a broth.Bless sins (talk) 06:32, 13 June 2010 (UTC)

the difference between pilaf and Biryani given in the main page (i.e. biryani is cooked seperately and then layered) is not correct and needs updating. The most popular biryanis in Bengal as well as Hydrabad are the cooked with rice and meat together. I agree with the point given by user Bless sins, though I believe the term 'steamed or baked in a sealed pot' would be more accurate than 'roasted'. AuM01 (talk) 06:05, 24 March 2011 (UTC)

WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 17:31, 9 November 2007 (UTC)

Nastaliq script it is not

It is standard Arabic script. I don't think Wikipedia can actually have Nastaliq. elpincha (talk) 16:54, 6 June 2008 (UTC)

Biryani and turban colours

"Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani." Surely this is someone's idea of a joke? --Zubedar (talk) 20:18, 30 November 2008 (UTC)

It is indeed a joke, with no historical evidence to back that up and the reference page provided had nothing even close to the mention of the word "turban" in it. I went ahead and deleted that lame joke.Was†ed(Ag@in) _{‡ † ©} 07:27, 24 October 2009 (UTC)

Lung & Mutton?

The 'types of biryani' section lists the lung-mutton Iranian variety first. I don't see why that version of the dish is mentioned first. It's not the most popular kind of biryani. In fact, I think it's a relatively exotic form. Putting it so close to the top of the article might misinform people who're just skimming. It's not as though the list is alphabetized and Iranian biryani should come first. The section on Iranian biryani is also quite short. Move it to the bottom?

Proceed boldly --Gro-Tsen (talk) 05:20, 10 April 2009 (UTC)

It depends on countries. In Iran biryani with rice is strange and non popular and in USA both of them! I suggest ordering alphabetical (by country name)

پوویا (talk) 15:14, 12 April 2009 (UTC)

Too many "Edit" links near video section

Can't find why there are too many edit links near the video section.

—Preceding unsigned comment added by Codetiger (talk • contribs) 07:43, 9 May 2009 (UTC)

nasi kebuli is not briyani

Nasi kebuli juga trdapat di Malaysia, cara pemasakan nya amat berbeza, jadi nasi kebuli gak boleh di kategori kan sebagai nasi biryani

Malaysia's Nasi Biriyani

The assertion that Nasi Minyak is a Malaysian version of Biriyani is incorrect. Nasi Minyak (or Oily Rice) is traditionally served at Malay weddings, and as the article says is served not only with rendang, but also ayam masak merah (a "red" chicken curry), dalcha(which is a vegetable curry of sorts) and acar. The ingrediants that go into the rice include oil & butter. This dish is possibly a variation of "Ney Chooru" (or Ghee/oil rice) that is commonly had by South Indians, and was possibly brought by them to the Straits Settlements.

This is true for Singapore as well, where Biriyani is thought of as an Indian dish rather than a Malay one, although variations of Biriyani are now available including dum biriyani

I'll leave this for discussion and make the change after a month if there are no objections.

Sumenon (talk) 03:06, 24 October 2010 (UTC)SuMenon

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British Biryani - beware the mild biryani

"In most of the restaurants one has to ask to boost spices." This could probably be reworded so that it isn't expressing an editor's opinion as fact. --203.9.151.254 (talk) 03:44, 11 September 2013 (UTC)

Origin of Biryani

India have an ancient history. Sankskrit language is the ancient language of all the ancient empires. Rice was traded during the silk route as well that was established thousands of years ago. Some people are trying hard to fake it with fake references in history. India existed before the 15th century as well. Rice was a staple food even in the 1 century AD in India. So Rice and its dishes have local origins. Biryani have a Pure local origin. This viewpoint must be respected at all costs. If someone have any problem then kindly discuss it here and then add it on the main page. — Preceding unsigned comment added by Mintoo44 (talk • contribs)

No, Sankskrit language is the ancient language of "all the ancient empires", and Biryani is not a Sanskrit word. Multiple reliable refs (not just Pratibha Karan) cited in the article agree that the word is of Persian origin - they only disagree on whether it originated from the Persian word for rice (birinj) or frying (biryan). And it's kind of funny that you're OK with using Pratibha Karan as a reference when she says that Biryani was not brought to India by the Mughals/Timur, but you call her a "controversial" author, when she talks of its association with the Indian Muslims. utcursch | talk 14:51, 25 August 2014 (UTC)

@Mintoo44: Regarding your assertions:

• Biryani originated as a vegetarian dish from Sanskrit speakers of Indus Valley Civilization, and became a non-vegetarian dish due to Muslim influence: This is absolute bullshit, and none of the "references" added by you support this.

• Biryani originated in Punjab Again, no source for this. All the sources cited in the article claim that Biryani either originated in the Mughal courts or in South Indian Muslim kingdoms.

• [1][2]Biryani is the "national" dish of Pakistan because it originated in Indus Valley Civlization and has remained popular since those times: No source for this either.

• "References that are derived from local cult books": These books published by HarperCollins, Oxford University Press, University of California Press etc. Karan's book is discussed in a secondary source. As mentioned earlier, you've yourself cited Pratibha Karan to prove that biryani orignated in India. But, you call her a local cult author, when she says that biryani originated in Indian Muslim cuisine and the word is derived from Persian language. Please make up your mind. Also, there are other sources which say that biryani is a word of Persian origin. There is not a single source which supports your claim that the word biryani derives from "basmati".

Also, you're adding completely unsourced content (your own opinions and theories), sometimes with fake references (e.g.) that don't even mention the word biryani.

Pinging @Nestwiki:, since s/he has contested similar POV-pushing by you on this page in the past. utcursch | talk 17:54, 25 August 2014 (UTC)

Mintoo44 has completely changed/rearranged the Biryani article, without discussion, to fit his own point of view. I did not revert what he had contributed but only reinserted the referenced paragraph that he had removed from the Biryani page. Then he removed the referenced paragraph again. So I reverted all his changes on the page. This is not collegial and collaborative attitude but it is POV-pushing by Mintoo. Nestwiki (talk) 00:35, 26 August 2014 (UTC)

Puffed rice

this line in the main article " In Bangladesh, puffed rice is also used." is a wrong information.

its really not possible to cook Biryani by Puffed rice, Even though there is a reference it's not true.