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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish that was thought to have originated from Iran or South India.[1][2] It is made with rice, some type of meat (chicken, beef, goat, lamb, prawn, or fish) and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat.[3] Sometimes eggs and/or potatoes are added.[4]

Biryani
Hyderabadi dum biryani
Alternative namesBiriyani, biriani, beriani, briyani, breyani, briani, birani, buriyani, bariania, beriani
CourseMain dish
Region or stateSouth Asia, West Asia, Central Asia, Southeast Asia
Serving temperatureHot
Main ingredients
  • Rice
  • Spices
  • Meat
Ingredients generally used
  • Mutton
  • Chicken
  • Beef
  • Eggs
  • Nuts
  • Dried fruits
  • Vegetables
  • Potatoes
VariationsVarious
  • Cookbook: Biryani
  •   Media: Biryani

Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Myanmar, Thailand, and Malaysia.[5] Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.[6][7]

Etymology edit

 
Biryani depicted on a 2017 Indian stamp

One theory states that it originated from birinj (Persian: برنج), the Persian word for rice.[8][9] Another theory states that it is derived from biryan or beriyan (Persian: بریان), which means "to fry" or "to roast".[10][11] It may alternatively be related to the Persian word bereshtan (Persian: برشتن) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices.

Origin edit

South India edit

 
Thalassery Biriyaani, a South Indian Biriyani

The origins of biryani in South India can be traced back to a period well before the Mughal era in North India. Around 1500 years before Mughals, according to Sangam literature, which dates from between 200 BCE and 200 CE, the earliest mention of a dish similar to biryani is "Oonchoru." This dish, which was served to the soldiers of the Chera kings in Kerala, is believed to be the precursor to the modern-day biryani and is referred to by the Malayalam/Tamil term "Oonchoru," akin to the Persian term "Biriyani".Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors of Chera kings in Kerala.[12][13][14]

The spices utilized in the preparation of South Indian biryanis, such as those used in the Malabar variety, are distinctive to the region and the Western Ghats. These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of South Indian biryani.[15][16][17]

In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad in Telangana (where some believe the dish originated[18]), Mangalore and Bhatkal in Coastal Karnataka, Thalassery and Kozhikode in Malabar Kerala, as well as Ambur and Chettinad in Tamil Nadu.[8][19]

North India edit

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed.[8][19]

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.[20] Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.[21]

Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India.[22] The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older usage in India.[citation needed][23]A similar theory, that biryani came to India with Timur's invasion, appears to be incorrect because there is no record of biryani having existed in his native land during that period.[22]

According to Pratibha Karan, who wrote the book Biryani, biryani is of Mughal origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[8][22]

According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.[24]

There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.[25]

Difference between biryani and pulao edit

 
Two biryani accompaniments, mirchi ka salan and raita

Pilaf or pulao, as it is known on the Indian subcontinent, is another mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and whether actually there is a difference between the two.[26]

According to Delhi-based historian Sohail Hashmi, pulao tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. Biryani contains more gravy (or yakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is also cooked with additional dressings and often would have a light layer of socarrat at the bottom.[27]

Author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the pulao is not layered.[22]

Author Colleen Taylor Sen lists the following distinctions between biryani and pulao:[28]

  • Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal.
  • In biryani, meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. Pulao is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers have reported pulao recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed.[26][29]
  • Biryanis have more complex and stronger spices compared to pulao.
The British-era author Abdul Halim Sharar mentions that biryani has a stronger taste of curried rice due to a greater amount of spices.[26][30]

Ingredients edit

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb,[31] prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, sultanas (kismis), and fruits such as apples and pineapples.[27]

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace,[32] pepper, cloves,[32] cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies,[31] and garlic. The premium varieties include saffron.[32]Some commercial recipes for Biryani also include aromatic essences such as Mitha Ittar see Attar, Kewra & Rose water. Dried sour prunes (Alu Bukhara) may also be added to the biryani.

The main ingredient that usually accompanies the spices is chicken, lamb or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, seekh kebab, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Preparation styles edit

Biryani can be cooked using one of two styles/techniques, pakki ("cooked") and kacchi ("raw").[33]

  • In a pakki biryani, the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours). The contents are then baked to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
  • In a kacchi biryani, layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape (proper dum pukht).
A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve. Kacchi biryani is technically much more demanding and time-consuming than pakki biryani, for the following reasons:
  • The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many kacchi recipes use parboiled (semi-cooked) rice rather than raw rice.
  • If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
  • One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor the cooking progress—it takes the understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making kacchi biryani requires a seasoned hand.

Varieties edit

On the Indian subcontinent edit

 
Hyderabadi egg biryani served with mirchi ka salan, raita and salad at Paradise
 
Hyderabadi vegetable biryani served in Tampa, U.S.
 
Biryani of Lahore

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka,[34] Fakhruddin Biriyani in Dhaka,[35][36] Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.[27] Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.[37]

Ambur/Vaniyambadi biryani edit

Ambur/Vaniyambadi biryani is a variety cooked in the neighboring towns of Ambur and Vaniyambadi in the Tirupattur district of the northeastern part of Tamil Nadu, which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area. It is typically made with jeera samba rice.[38]

The Ambur/Vaniyambadi biryani is accompanied by dhalcha, a sour brinjal curry, and pachadi or raitha (sliced onions mixed with plain yogurt, tomato, chilies, and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.[23] Ambur-style biriyani is popular as street food all across South India.

Beef/Kalyani biryani edit

 
Beef biryani

Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used.[39][40] This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions, and many tomatoes. It has a distinct tomato, jeera and dhania flavour.[41] In Kerala, beef biryani is well known.[42]

Bhatkali/Navayathi biryani edit

This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian breads. In Bhatkali biryani, the meat is cooked in an onion and green chili-based masala and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange. Its variations include beef, goat, chicken, titar (Partridge), egg, fish, crab, prawn, and vegetable biryani.

Though similar to those in Thalassery, this biryani differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal biryani. No oil is used.[43]

Bohri biryani edit

Bohri biryani, prepared by the Bohris is flavoured with lots of tomatoes.[24] It is popular in Karachi.

Chettinad biryani edit

Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy[citation needed]. The podi kozhi is usually topped with fried onions and curry leaves.[44][45][46][47]

 
Degh biryani, as served in Parbhani District and surroundings

Degh ki biryani/akhni biryani of Parbhani edit

Degh ki biryani is a typical biryani made from small cubes of beef or mutton. This biryani is famous in Parbhani and generally served at weddings.

The meat is flavoured with ginger, garlic, red chili, cumin, garam masala, fried onion and curd. This biryani is also known as kachay gosht ki biryani or dum biryani, where the meat is marinated and cooked along with short-grained and fine rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.

Delhi biryani edit

The Delhi version of biryani developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of biryani. This is the reason why most shops that sold biryani in Delhi, tended to be near mosques such as Jama Masjid (for travellers) or traditional shopping districts (such as Chandni Chowk).

Each part of Delhi has its own style of biryani, often based on its original purpose, thus giving rise to Nizamuddin biryani, Shahjahanabad biryani, etc. Nizamuddin biryani usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the Nizamuddin Dargah shrine and thereafter to be distributed to devotees.[27] A non-dum biryani, using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi biryani. Another version of Delhi biryani uses achaar (pickles) and is called achaari biryani.[48]

Dhakaiya biryani edit

 
Bengali Mutton biryani is known as Dhaka Kacchi biriyani

The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji biryani is a favourite among Bangladeshis living abroad.[49] A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt".[50] Bengali style biryani often includes potatoes.

Dhakaiya Kacchi Biryani is accompanied by borhani, a salted mint drink made of yogurt, coriander, mint and salt.

Dindigul biryani edit

The city of Dindigul in Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.[51]

Donne biryani edit

Military hotels of Bangalore in Karnataka are known for selling Biryani served in dried plantain leaf bowl called Donne.[52]It is typically made from jeera samba rice, yogurt with lot of common mint and coriander leaves.[53][54]

Hyderabadi biryani edit

 
Hyderabadi chicken biryani

Hyderabadi biryani is India’s most famous biryani; some say biryani is synonymous with Hyderabad.[55] Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani, such as kachay gosht ki biryani or dum biryani, where goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.[56]

Memoni/Kutchi biryani edit

Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan.[24] It is made with mutton, dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

Kalyani biryani edit

Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.[57] Also known as the "poor man's" Hyderabadi biryani, Kalyani biryani is always made from small cubes of buffalo meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and much onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot).

Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the Asaf Jahi family uniting their realms. Kalyani biryani was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion.

Kolkata biryani edit

 
Kolkata biryani

Calcutta or Kolkata biryani evolved from the Lucknow style when Awadh's last Nawab, Wajid Ali Shah, was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the presence of potato in it.[24]

Mangalore / Beary Biryani edit

A specialty of the Beary Muslim community in coastal Karnataka and is also known as Manglorean-style biryani. The dish is made using lots of green chilly and coconut and has the subtle flavor and aroma of fennel. Spices that include nutmeg, mint leaves, fennel seeds, mace (javitri), poppy seeds, almonds, star anise and others. The rice and meat (Mutton, Chicken, Beef) are cooked separately and then layered and slowly cooked together again. This Dish is highly served during marriages and other homely occasions.

Rawther biryani edit

This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared by Rawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from Malabar biryani.[citation needed]

Sindhi biryani edit

 
Sindhi biryani

The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice, and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi cuisine. Sindhi biryani is prepared with meat and a mixture of basmati rice, vegetables, and various spices.

Sri Lankan biryani edit

 
Sri Lankan chicken biryani

Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s.[citation needed] In Sri Lanka, it is Buryani, a colloquial word which generated from Buhari Biryani. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Side dishes may include acchar, Malay pickle, cashew curry and mint sambol.[citation needed]

Thalassery biryani edit

 
Thalassery biryani

Thalassery biryani is the variation of biryani found in the Indian state of Kerala. It is one of the many dishes of the Kerala Muslim community, and very popular.[58]

The ingredients are chicken, spices and the specialty is the choice of rice called khyma. Khyma rice is generally mixed with ghee. Although a large number of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used,[59] there is only a small amount of chili (or chili powder) used in its preparation.

A pakki biryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as khyma or jeerakasala. The dum method of preparation (sealing the lid with dough [maida] or cloth and placing red-hot charcoal above the lid) is applied here to avoid scorched rice.

Outside the Indian subcontinent edit

Burma edit

 
A dish of Burmese biryani (locally known as danpauk), as served at Kyet Shar

In Myanmar (Burma), biryani is known in Burmese as danpauk or danbauk (ဒံပေါက်), derived from the Persian term dum pukht, which refers to a slow oven cooking technique. Danbauk is a mainstay at festive events such as Thingyan, weddings and donation feasts.[60][61] Given danbauk's South Asian origins, danbauk restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.[60]

Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.[62] In danbauk, chicken specially seasoned with a danbauk masala spice mix,[63] is cooked with the rice.[64] Danbauk is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup.[65] In recent decades, danbauk restaurants have innovated variations, including "ambrosia" biryani (နတ်သုဓာထမင်း), which features dried fruits and buttered rice.[65]

West Asia edit

In Iraq and in the states of the Persian Gulf, biryani (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq, especially in the Kurdistan Region. Most variations also include vermicelli, fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice.[24] Sometimes, a sour/spicy tomato sauce is served on the side (maraq).

In Iran, during the Safavid dynasty (1501–1736), a dish called Beriyan Polo (Nastaliq script: بریان پلو) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds—and later cooked in a tannour oven, then served with steamed rice.[citation needed]

Afghan biryani edit

A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (yakhni) and other condiments that are used in biryani. The Delhi-based historian Sohail Hashmi refers to the biryan as midway between pulao and biryani. Afghan biryani tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.[27]

Indonesia edit

 
An authentic nasi kebuli served in Jakarta

Nasi kebuli is an Indonesian spicy steamed rice dish[66] cooked in goat meat broth, milk and ghee.[67] Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.[68]

Although Indonesia has authentic nasi kebuli, Indonesia also inherited and has local-style of biryani which is known as nasi biryani or nasi briyani. Nasi biryani is popular among and often associated as Acehnese, Arab Indonesian, Indian Indonesian and Malay cuisine.[69]

Malaysia and Singapore edit

 
Mutton biryani at Little India, Singapore

The Malaysian and Singaporean variety of biryani is called nasi briyani or nasi biryani. Although authentic styles of biryani from South India are popular, nasi briyani remains the most popular. The key differences between nasi briyani and Indian biryanis are that the meat in nasi briyani is cooked separately from the rice, and there is more curry, sauce, or gravy present in the nasi briyani than in Indian biryanis.[70]

Nasi briyani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian and Singaporean Indian cuisines, they are popularized through mamak stalls, hawker centres, and food courts as well as fine dining restaurants.

Mauritius edit

Biryani dishes are very popular in Mauritius, especially at Muslim weddings and festivities. It is also widely available at street food places. Mauritian biryanis are often accompanied by an achaar (mango pickles), chilies and salads.

Philippines edit

Kapampangan cuisine of the Philippines (often in Pampanga) features a special dish called nasing biringyi (chicken saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or fiestas. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. Nasing biringyi is similar to the nasi briyani dish of Malaysia in style and taste. A version that has merged with the Filipino version of the Spanish paella is known as bringhe.[71]

South Africa edit

In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Uncommonly, it is made using the dum-cooking method. The spices are similar to those used in the original Indian biryani.

Thailand edit

 
Khao mhok ghai (Thai biryani with chicken)

Biryani in Thailand is commonly known as khao mhok (Thai: ข้าวหมก). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and is often served with a green sour sauce.

Similar dishes edit

Tehari edit

Tehari and tehri are various names for the vegetarian adaptation of Biryani but are mainly classified as pulao. It was developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding potatoes to the rice, as opposed to the case of biryani, where the rice is added to the meat. In Kashmir, tehari is sold as street food. Tehari became more popular during World War II, when meat prices increased substantially and potatoes became the popular substitute in biryani.

See also edit

References edit

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  2. ^ Gandhi, Malar (16 September 2019). "Tracing the History of Biryani". India Currents. Retrieved 6 January 2024.
  3. ^ R. Macrae; Richard Kenneth Robinson; Michèle J. Sadler, eds. (1993). Encyclopaedia of Food Science, Food Technology, and Nutrition. Vol. 5. Academic Press. p. 3486. ISBN 978-0-12-226855-7.
  4. ^ Bhandari, Kabir Singh (21 April 2020). "The curious case of potato in Kolkata biryani and how the British fed us a lie". Hindustan Times. Retrieved 19 August 2020.
  5. ^ Wallis, Bruce (12 April 2017). . Duluth News Tribune. Archived from the original on 5 October 2021. Retrieved 28 December 2018.
  6. ^ Daniyal, Shoaib (7 February 2020). "Biryani is India's most popular dish – so why does the BJP hate it so much?". Scroll.in. Retrieved 17 December 2021.
  7. ^ Tandon, Suneera (16 December 2020). "Jubilant FoodWorks forays into biryani business with 'Ekdum'". mint. Retrieved 15 November 2021.
  8. ^ a b c d Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN 978-81-8400-254-6.
  9. ^ . Oxford Dictionary. Archived from the original on 14 October 2013. Retrieved 15 July 2016.
  10. ^ Cannon, Garland Hampton; Kaye, Alan S. (2001). The Persian Contributions to the English Language: An Historical Dictionary. Otto Harrassowitz Verlag. p. 71. ISBN 978-3-44704-503-2.
  11. ^ Vishal, Anoothi (14 May 2011). "When rice met meat". Business Standard. Retrieved 6 August 2018.
  12. ^ "Karigar Biryani in Chennai serves ancient Tamil fare which dates back to the Chera dynasty".
  13. ^ Shrikumar, A. (31 May 2018). "Sangam Literature offers abundant references to food in the Tamil country". The Hindu.
  14. ^ "The story of Biryani". The Times of India.
  15. ^ "Karigar Biryani in Chennai serves ancient Tamil fare which dates back to the Chera dynasty".
  16. ^ Shrikumar, A. (31 May 2018). "Sangam Literature offers abundant references to food in the Tamil country". The Hindu.
  17. ^ "The story of Biryani". The Times of India.
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External links edit

  •   Media related to Biryani at Wikimedia Commons
  •   Biryani at the Wikibooks Cookbook subproject

biryani, this, article, about, rice, dish, 2013, film, biriyani, film, 2020, film, biriyaani, confused, with, isfahan, beryani, ɜːr, ɑː, mixed, rice, dish, that, thought, have, originated, from, iran, south, india, made, with, rice, some, type, meat, chicken, . This article is about the rice dish For the 2013 film see Biriyani film For the 2020 film see Biriyaani Not to be confused with Isfahan beryani Biryani b ɜːr ˈ j ɑː n i is a mixed rice dish that was thought to have originated from Iran or South India 1 2 It is made with rice some type of meat chicken beef goat lamb prawn or fish and spices To cater to vegetarians in some cases it is prepared by substituting vegetables for the meat 3 Sometimes eggs and or potatoes are added 4 BiryaniHyderabadi dum biryaniAlternative namesBiriyani biriani beriani briyani breyani briani birani buriyani bariania berianiCourseMain dishRegion or stateSouth Asia West Asia Central Asia Southeast AsiaServing temperatureHotMain ingredientsRice Spices MeatIngredients generally usedMutton Chicken Beef Eggs Nuts Dried fruits Vegetables PotatoesVariationsVariousCookbook Biryani Media BiryaniThis article contains Hindi Urdu Arabic and Persian text Without proper rendering support you may see question marks boxes unjoined letters running left to right misplaced vowels missing conjuncts or other symbols instead of Hindi Urdu or Arabic a script where appropriate Biryani is one of the most popular dishes in South Asia as well as among the diaspora from the region Similar dishes are also prepared in other parts of the world such as in Iraq Myanmar Thailand and Malaysia 5 Biryani is the single most ordered dish on Indian online food ordering and delivery services and has been labelled as the most popular dish overall in India 6 7 Contents 1 Etymology 2 Origin 2 1 South India 2 2 North India 2 3 Difference between biryani and pulao 3 Ingredients 4 Preparation styles 5 Varieties 5 1 On the Indian subcontinent 5 1 1 Ambur Vaniyambadi biryani 5 1 2 Beef Kalyani biryani 5 1 3 Bhatkali Navayathi biryani 5 1 4 Bohri biryani 5 1 5 Chettinad biryani 5 1 6 Degh ki biryani akhni biryani of Parbhani 5 1 7 Delhi biryani 5 1 8 Dhakaiya biryani 5 1 9 Dindigul biryani 5 1 10 Donne biryani 5 1 11 Hyderabadi biryani 5 1 12 Memoni Kutchi biryani 5 1 13 Kalyani biryani 5 1 14 Kolkata biryani 5 1 15 Mangalore Beary Biryani 5 1 16 Rawther biryani 5 1 17 Sindhi biryani 5 1 18 Sri Lankan biryani 5 1 19 Thalassery biryani 5 2 Outside the Indian subcontinent 5 2 1 Burma 5 2 2 West Asia 5 2 3 Afghan biryani 5 2 4 Indonesia 5 2 5 Malaysia and Singapore 5 2 6 Mauritius 5 2 7 Philippines 5 2 8 South Africa 5 2 9 Thailand 5 3 Similar dishes 5 3 1 Tehari 6 See also 7 References 8 External linksEtymology edit nbsp Biryani depicted on a 2017 Indian stampOne theory states that it originated from birinj Persian برنج the Persian word for rice 8 9 Another theory states that it is derived from biryan or beriyan Persian بریان which means to fry or to roast 10 11 It may alternatively be related to the Persian word bereshtan Persian برشتن which also means to roast onions as the dish is often prepared by flavouring rice with fried onions and meat besides mild spices Origin editSouth India edit nbsp Thalassery Biriyaani a South Indian BiriyaniThe origins of biryani in South India can be traced back to a period well before the Mughal era in North India Around 1500 years before Mughals according to Sangam literature which dates from between 200 BCE and 200 CE the earliest mention of a dish similar to biryani is Oonchoru This dish which was served to the soldiers of the Chera kings in Kerala is believed to be the precursor to the modern day biryani and is referred to by the Malayalam Tamil term Oonchoru akin to the Persian term Biriyani Oon Soru was said to be made of rice ghee meat turmeric coriander pepper and bay leaf and was used to feed military warriors of Chera kings in Kerala 12 13 14 The spices utilized in the preparation of South Indian biryanis such as those used in the Malabar variety are distinctive to the region and the Western Ghats These spices are not found in the Middle East Persia or North India underscoring the unique culinary heritage and local ingredients of South Indian biryani 15 16 17 In South India where rice is more widely used as a staple food several distinct varieties of biryani emerged from Hyderabad in Telangana where some believe the dish originated 18 Mangalore and Bhatkal in Coastal Karnataka Thalassery and Kozhikode in Malabar Kerala as well as Ambur and Chettinad in Tamil Nadu 8 19 North India edit The exact origin of the dish is uncertain In North India different varieties of biryani developed 8 19 According to historian Lizzie Collingham the modern biryani developed in the royal kitchens of the Mughal Empire 1526 1857 and is a mix of the native spicy rice dishes of India and the Persian pilaf 20 Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to India by the Mughals 21 Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India 22 The 16th century Mughal text Ain i Akbari makes no distinction between biryanis and pilaf or pulao it states that the word biryani is of older usage in India citation needed 23 A similar theory that biryani came to India with Timur s invasion appears to be incorrect because there is no record of biryani having existed in his native land during that period 22 According to Pratibha Karan who wrote the book Biryani biryani is of Mughal origin derived from pilaf varieties brought to the Indian subcontinent by Arab traders She speculates that the pulao was an army dish in medieval India Armies would prepare a one pot dish of rice with whichever meat was available Over time the dish became biryani due to different methods of cooking with the distinction between pulao and biryani being arbitrary 8 22 According to Vishwanath Shenoy the owner of a biryani restaurant chain in India one branch of biryani comes from the Mughals while another was brought by the Arab traders to Malabar in South India 24 There are various apocryphal stories dating the invention to Shah Jahan s time but Rana Safvi the distinguished historian says she could only find a recipe from the later Mughal period from Bahadur Shah Zafar s time It is not her claim that there was no biryani before that just that she has not found a recipe Other historians who have gone through texts say that the first references to biryani only appear around the 18th century 25 Difference between biryani and pulao edit nbsp Two biryani accompaniments mirchi ka salan and raitaPilaf or pulao as it is known on the Indian subcontinent is another mixed rice dish popular in the cuisines of the Indian subcontinent Central Asia and Middle Eastern cuisine Opinions differ on the differences between pulao and biryani and whether actually there is a difference between the two 26 According to Delhi based historian Sohail Hashmi pulao tends to be plainer than biryani and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions Biryani contains more gravy or yakhni and is often cooked longer leaving the meat and vegetables if present more tender and the rice more flavoured Biryani is also cooked with additional dressings and often would have a light layer of socarrat at the bottom 27 Author Pratibha Karan states that while the terms are often applied arbitrarily the main distinction is that a biryani consists of two layers of rice with a layer of meat and vegetables if present in the middle while the pulao is not layered 22 Author Colleen Taylor Sen lists the following distinctions between biryani and pulao 28 Biryani is the primary dish in a meal while the pulao is usually a secondary accompaniment to a larger meal In biryani meat and vegetables if present and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice Pulao is a single pot dish meat or vegetables and rice are cooked separately and they are not mixed However some other writers have reported pulao recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed 26 29 Biryanis have more complex and stronger spices compared to pulao The British era author Abdul Halim Sharar mentions that biryani has a stronger taste of curried rice due to a greater amount of spices 26 30 Ingredients editIngredients for biryani vary according to the region and the type of meat and vegetables used Meat chicken goat beef lamb 31 prawn or fish is the prime ingredient with rice As is common in dishes of the Indian subcontinent vegetables are sometimes also used when preparing biryani Corn may be used depending on the season and availability Navratan biryani tends to use sweeter richer ingredients such as cashews sultanas kismis and fruits such as apples and pineapples 27 The spices and condiments used in biryani may include fennel seeds ghee clarified butter nutmeg mace 32 pepper cloves 32 cardamom cinnamon bay leaves coriander mint ginger onions tomatoes green chilies 31 and garlic The premium varieties include saffron 32 Some commercial recipes for Biryani also include aromatic essences such as Mitha Ittar see Attar Kewra amp Rose water Dried sour prunes Alu Bukhara may also be added to the biryani The main ingredient that usually accompanies the spices is chicken lamb or goat meat special varieties might use beef or seafood instead The dish may be served with dahi chutney or raita seekh kebab korma curry a sour dish of aubergine brinjal boiled egg and salad Preparation styles editBiryani can be cooked using one of two styles techniques pakki cooked and kacchi raw 33 In a pakki biryani the rice marinated meat and any vegetables are partially three quarters cooked separately before being combined into layers in a cooking vessel Different layers of rice may be treated with different spices e g with dissolved saffron or turmeric to give the rice different colours and flavours The contents are then baked to complete the cooking and allow the flavours to combine Alternatively the components may be fully cooked and then simply combined by layering before serving In a kacchi biryani layers of raw marinated meat are alternated in layers with wet pre soaked raw rice which may be treated with different spices as above and cooked together by baking or medium to low direct heat typically for at least an hour Cooking occurs by a process of steaming from the ingredients own moisture the cooking vessel s lid is sealed traditionally with a strip of wheat dough so that steam cannot escape proper dum pukht A yoghurt based marinade at the bottom of the cooking pot provides additional flavour and moisture Potatoes often comprise the bottom layer a technique also used in Iranian cuisine because with their natural moisture content they brown well with less risk of getting burned accidentally The lid is not opened until the dish is ready to serve Kacchi biryani is technically much more demanding and time consuming than pakki biryani for the following reasons The different ingredients meat rice potatoes have different cooking times tender cuts of meat chicken can be fully cooked well before the rice is done To prevent this many kacchi recipes use parboiled semi cooked rice rather than raw rice If direct heat is used there is a risk that the food layer in contact with the vessel bottom may get burned while the interior s contents are still raw This risk is minimized by sustained baking with moderate heat or very slow cooking on low direct heat This approach however increases cooking time considerably One method is cooking the dish blind with the cooking vessel sealed so one cannot monitor the cooking progress it takes the understanding of the raw foods used the heat required to cook those raw foods and how the climate can affect the cooking process Hence making kacchi biryani requires a seasoned hand Varieties editOn the Indian subcontinent edit nbsp Hyderabadi egg biryani served with mirchi ka salan raita and salad at Paradise nbsp Hyderabadi vegetable biryani served in Tampa U S nbsp Biryani of LahoreThere are many types of biryani whose names are often based on their region of origin For example Sindhi biryani developed in the Sindh region of what is now Pakistan and Hyderabadi biryani developed in the city of Hyderabad in South India Some have taken the name of the shop that sells it for example Haji Biriyani Haji Nanna Biriyani in Old Dhaka 34 Fakhruddin Biriyani in Dhaka 35 36 Students biryani in Karachi Lucky biryani in Bandra Mumbai and Baghdadi biryani in Colaba Mumbai 27 Biryanis are often specific to the Muslim communities where they originate they are usually the defining dishes of those communities 37 Ambur Vaniyambadi biryani edit Ambur Vaniyambadi biryani is a variety cooked in the neighboring towns of Ambur and Vaniyambadi in the Tirupattur district of the northeastern part of Tamil Nadu which has a high Muslim population It was introduced by the Nawabs of Arcot who once ruled the area It is typically made with jeera samba rice 38 The Ambur Vaniyambadi biryani is accompanied by dhalcha a sour brinjal curry and pachadi or raitha sliced onions mixed with plain yogurt tomato chilies and salt It has a distinctive aroma and is considered light on the stomach The usage of spice is moderate and curd is used as a gravy base It also has a higher ratio of meat to rice 23 Ambur style biriyani is popular as street food all across South India Beef Kalyani biryani edit nbsp Beef biryaniBeef biryani as the name implies uses beef as the meat In Hyderabad it is famous as Kalyani biryani in which buffalo or cow meat is used 39 40 This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century The Kalyani biryani is made with small cubes of beef regular spices onions and many tomatoes It has a distinct tomato jeera and dhania flavour 41 In Kerala beef biryani is well known 42 Bhatkali Navayathi biryani edit This is an integral part of the Navayath cuisine and a specialty of Bhatkal a coastal town in Karnataka Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian breads In Bhatkali biryani the meat is cooked in an onion and green chili based masala and layered with fragrant rice It has a unique spicy and heady flavour and the rice is overwhelmingly white with mild streaks of orange Its variations include beef goat chicken titar Partridge egg fish crab prawn and vegetable biryani Though similar to those in Thalassery this biryani differs with lingering after notes of mashed onions laced with garlic A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal biryani No oil is used 43 Bohri biryani edit Bohri biryani prepared by the Bohris is flavoured with lots of tomatoes 24 It is popular in Karachi Chettinad biryani edit Chettinad biryani is famous in the Indian state of Tamil Nadu It is made of jeeraka samba rice and smells of spices and ghee It is best taken with nenju elumbu kuzhambu a spicy and tangy goat meat gravy citation needed The podi kozhi is usually topped with fried onions and curry leaves 44 45 46 47 nbsp Degh biryani as served in Parbhani District and surroundingsDegh ki biryani akhni biryani of Parbhani edit Degh ki biryani is a typical biryani made from small cubes of beef or mutton This biryani is famous in Parbhani and generally served at weddings The meat is flavoured with ginger garlic red chili cumin garam masala fried onion and curd This biryani is also known as kachay gosht ki biryani or dum biryani where the meat is marinated and cooked along with short grained and fine rice It is left on a slow fire or dum for a fragrant and aromatic flavour Delhi biryani edit The Delhi version of biryani developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi Until the 1950s most people cooked biryani in their home and rarely ate at eateries outside of their homes Hence restaurants primarily catered to travellers and merchants Any region that saw more of these two classes of people nurtured more restaurants and thus their own versions of biryani This is the reason why most shops that sold biryani in Delhi tended to be near mosques such as Jama Masjid for travellers or traditional shopping districts such as Chandni Chowk Each part of Delhi has its own style of biryani often based on its original purpose thus giving rise to Nizamuddin biryani Shahjahanabad biryani etc Nizamuddin biryani usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the Nizamuddin Dargah shrine and thereafter to be distributed to devotees 27 A non dum biryani using many green chillies popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi biryani Another version of Delhi biryani uses achaar pickles and is called achaari biryani 48 Dhakaiya biryani edit nbsp Bengali Mutton biryani is known as Dhaka Kacchi biriyaniThe city of Dhaka in Bangladesh is known for selling Chevon Biryani a dish made with highly seasoned rice and goat meat The recipe includes highly seasoned rice goat meat mustard oil garlic onion black pepper saffron clove cardamom cinnamon salt lemon doi peanuts cream raisins and a small amount of cheese either from cows or buffalo Haji biryani is a favourite among Bangladeshis living abroad 49 A recipe was handed down by the founder of one Dhaka restaurant to the next generation Haji Mohammad Shahed claimed I have never changed anything not even the amount of salt 50 Bengali style biryani often includes potatoes Dhakaiya Kacchi Biryani is accompanied by borhani a salted mint drink made of yogurt coriander mint and salt Dindigul biryani edit The city of Dindigul in Tamil Nadu is noted for its biryani which uses a little curd and lemon juice for a tangy taste 51 Donne biryani edit Military hotels of Bangalore in Karnataka are known for selling Biryani served in dried plantain leaf bowl called Donne 52 It is typically made from jeera samba rice yogurt with lot of common mint and coriander leaves 53 54 Hyderabadi biryani edit Main article Hyderabadi biryani nbsp Hyderabadi chicken biryaniHyderabadi biryani is India s most famous biryani some say biryani is synonymous with Hyderabad 55 Hyderabadi biryani developed under the rule of Asaf Jah I who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb It is made with basmati rice spices and goat meat Popular variations use chicken instead of goat meat There are various forms of Hyderabadi biryani such as kachay gosht ki biryani or dum biryani where goat meat is marinated and cooked along with the rice It is left on a slow fire or dum for a fragrant and aromatic flavour 56 Memoni Kutchi biryani edit Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat Sindh region in India and Pakistan 24 It is made with mutton dahi fried onions and potatoes and fewer tomatoes compared to Sindhi biryani Kalyani biryani edit Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan 57 Also known as the poor man s Hyderabadi biryani Kalyani biryani is always made from small cubes of buffalo meat The meat is flavoured with ginger garlic turmeric red chili cumin coriander powder and much onion and tomato It is first cooked as a thick curry and then cooked along with rice Then given dum the Indian method of steaming in a covered pot Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani Nawabs who migrated to Hyderabad after one of the Nawabs Ghazanfur Jang married into the Asaf Jahi family uniting their realms Kalyani biryani was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion Kolkata biryani edit nbsp Kolkata biryaniCalcutta or Kolkata biryani evolved from the Lucknow style when Awadh s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz Shah brought his personal chef with him The Kolkata biriyani is characterized by the presence of potato in it 24 Mangalore Beary Biryani edit A specialty of the Beary Muslim community in coastal Karnataka and is also known as Manglorean style biryani The dish is made using lots of green chilly and coconut and has the subtle flavor and aroma of fennel Spices that include nutmeg mint leaves fennel seeds mace javitri poppy seeds almonds star anise and others The rice and meat Mutton Chicken Beef are cooked separately and then layered and slowly cooked together again This Dish is highly served during marriages and other homely occasions Rawther biryani edit This type of biryani is popular in the Palakkad and Coimbatore regions This was most commonly prepared by Rawther families in Kerala and Tamil Nadu This type of biryani is cooked in a different style Goat meat is most commonly used and it is entirely different from Malabar biryani citation needed Sindhi biryani edit nbsp Sindhi biryaniThe exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste fragrant rice and delicate meat Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi cuisine Sindhi biryani is prepared with meat and a mixture of basmati rice vegetables and various spices Sri Lankan biryani edit nbsp Sri Lankan chicken biryaniBiryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s citation needed In Sri Lanka it is Buryani a colloquial word which generated from Buhari Biryani In many cases Sri Lankan biryani is much spicier than most Indian varieties Side dishes may include acchar Malay pickle cashew curry and mint sambol citation needed Thalassery biryani edit Main article Thalassery cuisine nbsp Thalassery biryaniThalassery biryani is the variation of biryani found in the Indian state of Kerala It is one of the many dishes of the Kerala Muslim community and very popular 58 The ingredients are chicken spices and the specialty is the choice of rice called khyma Khyma rice is generally mixed with ghee Although a large number of spices such as mace cashew nuts sultana raisins fennel cumin seeds tomato onion ginger garlic shallot cloves and cinnamon are used 59 there is only a small amount of chili or chili powder used in its preparation A pakki biryani the Thalassery biryani uses a small grained thin not round fragrant variety of rice known as khyma or jeerakasala The dum method of preparation sealing the lid with dough maida or cloth and placing red hot charcoal above the lid is applied here to avoid scorched rice Outside the Indian subcontinent edit Burma edit nbsp A dish of Burmese biryani locally known as danpauk as served at Kyet SharIn Myanmar Burma biryani is known in Burmese as danpauk or danbauk ဒ ပ က derived from the Persian term dum pukht which refers to a slow oven cooking technique Danbauk is a mainstay at festive events such as Thingyan weddings and donation feasts 60 61 Given danbauk s South Asian origins danbauk restaurants and chains have traditionally been owned by Muslims but in recent decades Buddhist entrepreneurs have entered the market 60 Featured ingredients include cashew nuts yogurt raisins and peas chicken cloves cinnamon saffron and bay leaf cooked in long grain rice 62 In danbauk chicken specially seasoned with a danbauk masala spice mix 63 is cooked with the rice 64 Danbauk is typically eaten with a number of side dishes including a fresh salad of sliced onions julienned cabbage sliced cucumbers fermented limes and lemons fried dried chilies and soup 65 In recent decades danbauk restaurants have innovated variations including ambrosia biryani နတ သ ဓ ထမင which features dried fruits and buttered rice 65 West Asia edit In Iraq and in the states of the Persian Gulf biryani برياني biryani is usually saffron based with chicken usually being the meat or poultry of choice It is popular throughout Iraq especially in the Kurdistan Region Most variations also include vermicelli fried onions fried potato cubes almonds and raisins spread liberally over the rice 24 Sometimes a sour spicy tomato sauce is served on the side maraq In Iran during the Safavid dynasty 1501 1736 a dish called Beriyan Polo Nastaliq script بریان پلو was made with lamb or chicken marinated overnight with yogurt herbs spices dried fruits like raisins prunes or pomegranate seeds and later cooked in a tannour oven then served with steamed rice citation needed Afghan biryani edit A different dish called biryan is popular in Afghanistan Biryan traces its origins to the same source as biryani and is today sold in Afghanistan as well as in Bhopal India Biryan is prepared by cooking gosht and rice together but without the additional gravy yakhni and other condiments that are used in biryani The Delhi based historian Sohail Hashmi refers to the biryan as midway between pulao and biryani Afghan biryani tends to use much dry fruit such as raisins and lesser amounts of meat often cut into tiny pieces 27 Indonesia edit nbsp An authentic nasi kebuli served in JakartaNasi kebuli is an Indonesian spicy steamed rice dish 66 cooked in goat meat broth milk and ghee 67 Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish similar to biryani served in the Indian subcontinent 68 Although Indonesia has authentic nasi kebuli Indonesia also inherited and has local style of biryani which is known as nasi biryani or nasi briyani Nasi biryani is popular among and often associated as Acehnese Arab Indonesian Indian Indonesian and Malay cuisine 69 Malaysia and Singapore edit nbsp Mutton biryani at Little India SingaporeThe Malaysian and Singaporean variety of biryani is called nasi briyani or nasi biryani Although authentic styles of biryani from South India are popular nasi briyani remains the most popular The key differences between nasi briyani and Indian biryanis are that the meat in nasi briyani is cooked separately from the rice and there is more curry sauce or gravy present in the nasi briyani than in Indian biryanis 70 Nasi briyani dishes are very popular in Malaysia and Singapore As an important part of Malaysian and Singaporean Indian cuisines they are popularized through mamak stalls hawker centres and food courts as well as fine dining restaurants Mauritius edit Biryani dishes are very popular in Mauritius especially at Muslim weddings and festivities It is also widely available at street food places Mauritian biryanis are often accompanied by an achaar mango pickles chilies and salads Philippines edit Kapampangan cuisine of the Philippines often in Pampanga features a special dish called nasing biringyi chicken saffron rice that is typically prepared only during special occasions such as weddings family get togethers or fiestas It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes Nasing biringyi is similar to the nasi briyani dish of Malaysia in style and taste A version that has merged with the Filipino version of the Spanish paella is known as bringhe 71 South Africa edit In the Cape Malay culture a variation of biryani incorporates lentils as a key ingredient in the dish along with meat usually beef chicken seafood or vegetables The dish is made by cooking the rice and legumes and meat and gravy separately then mixing it Uncommonly it is made using the dum cooking method The spices are similar to those used in the original Indian biryani Thailand edit nbsp Khao mhok ghai Thai biryani with chicken Biryani in Thailand is commonly known as khao mhok Thai khawhmk It is commonly paired with chicken beef or even fish and topped with fried garlic The dish is common in Thai cuisine and is often served with a green sour sauce Similar dishes edit Tehari edit Tehari and tehri are various names for the vegetarian adaptation of Biryani but are mainly classified as pulao It was developed for the Hindu bookkeepers of the Muslim Nawabs It is prepared by adding potatoes to the rice as opposed to the case of biryani where the rice is added to the meat In Kashmir tehari is sold as street food Tehari became more popular during World War II when meat prices increased substantially and potatoes became the popular substitute in biryani See also edit nbsp Food portalList of rice dishes Tehari Fried rice Bannu Pulao Kabuli PulaoReferences edit From Iran to India The journey and evolution of biriyani BBC News 15 July 2016 Retrieved 29 November 2023 Gandhi Malar 16 September 2019 Tracing the History of Biryani India Currents Retrieved 6 January 2024 R Macrae Richard Kenneth Robinson Michele J Sadler eds 1993 Encyclopaedia of Food Science Food Technology and Nutrition Vol 5 Academic Press p 3486 ISBN 978 0 12 226855 7 Bhandari Kabir Singh 21 April 2020 The curious case of potato in Kolkata biryani and how the British fed us a lie Hindustan Times Retrieved 19 August 2020 Wallis Bruce 12 April 2017 Eat My Words A taste of Iraqi Kurdistan Duluth News Tribune Archived from the original on 5 October 2021 Retrieved 28 December 2018 Daniyal Shoaib 7 February 2020 Biryani is India s most popular dish so why does the BJP hate it so much Scroll in Retrieved 17 December 2021 Tandon Suneera 16 December 2020 Jubilant FoodWorks forays into biryani business with Ekdum mint Retrieved 15 November 2021 a b c d Karan Pratibha 2009 Biryani Random House India pp 1 12 45 ISBN 978 81 8400 254 6 Definition of biryani Oxford Dictionary Archived from the original on 14 October 2013 Retrieved 15 July 2016 Cannon Garland Hampton Kaye Alan S 2001 The Persian Contributions to the English Language An Historical Dictionary Otto Harrassowitz Verlag p 71 ISBN 978 3 44704 503 2 Vishal Anoothi 14 May 2011 When rice met meat Business Standard Retrieved 6 August 2018 Karigar Biryani in Chennai serves ancient Tamil fare which dates back to the Chera dynasty Shrikumar A 31 May 2018 Sangam Literature offers abundant references to food in the Tamil country The Hindu The story of Biryani The Times of India Karigar Biryani in Chennai serves ancient Tamil fare which dates back to the Chera dynasty Shrikumar A 31 May 2018 Sangam Literature offers abundant references to food in the Tamil country The Hindu The story of Biryani The Times of India Knipple Paul Knipple Angela March 2012 The World in a Skillet A Food Lover s Tour of the New American South Univ of North Carolina Press ISBN 9780807869963 a b Saxena Sparshita 10 Best Biryani Recipes NDTV Food Retrieved 24 June 2016 Collingham Lizzie 6 February 2006 Curry A Tale of Cooks and Conquerors Oxford University Press p 27 ISBN 978 0 19 988381 3 Dhillon Kris 2013 The New Curry Secret Little Brown Book Group p 234 ISBN 978 0 7160 2352 4 a b c d Sanghvi Vir Biryani Nation Archived from the original on 17 August 2014 Retrieved 24 August 2014 a b Padmanabhan Mukund Jeyan Subash Wilson Subajayanthi 26 May 2012 Food Safari In search of Ambur biryani The Hindu Archived from the original on 18 October 2012 Retrieved 6 August 2018 a b c d e Ganapti Priya 9 April 2004 Of biryani history and entrepreneurship Rediff com Retrieved 27 August 2014 Rude Food by vir Sanghvi The people s biryani 25 July 2021 a b c Shaffer Holly 2012 6 Dum Pukht In Ray Krishnendu Srinivas Tulasi eds Curried Cultures Globalization Food and South Asia University of California Press pp 124 ISBN 978 0 520 27011 4 a b c d e Ravish Kumar interviews historian Sohali Hashmi 9 September 2016 प र इम ट इम क य क य अलग कर ग ब रय न स Prime Time What will separate from Biryani Television production in Hindi Old Delhi NDTV Retrieved 19 October 2016 Taylor Sen Colleen 2014 Feasts and Fasts A History of Food in India Reaktion Books pp 194 195 ISBN 9781780233918 Bhatnagar Sangeeta Saxena R K 1 January 1997 Dastarkhwan e Awadh HarperCollins Publishers India ISBN 978 81 7223 230 6 Sharar ʻAbdulḥalim 1989 1913 Lucknow The Last Phase of an Oriental Culture Hindustan Men Mashriqi Tamaddun ka Akhri Namuna Translated by E S Harcourt Fakhir Hussain Oxford University Press ISBN 978 0 19 562364 2 a b Makhijani Pooja 22 June 2017 A Beginner s Guide to Biryani the Ultimate Rice Dish Saveur Retrieved 19 December 2018 a b c Brown Ruth 16 August 2011 The Melting Pot A Local Prep Kitchen Incubates Portland s Next Generation of Food Businesses Willamette Week Vol 37 no 41 Dey Shuvra 16 November 2022 The origin of Biryani how a Mughal delicacy invaded Bengal GetBengal Retrieved 18 November 2022 Isam Mohammad The king of rice dishes ESPN Cricinfo Retrieved 6 August 2018 Dhaka s Biryani A Taste of Aristocracy NIBiz Soft 23 May 2015 Retrieved 6 August 2018 Bipul Hassan 28 March 2016 Dhaka s biryani can be UNESCO world heritage says food critic Matt Preston Bdnews24 com Retrieved 6 August 2018 Where does biryani come from Hindustan Times Archived from the original on 24 June 2016 Retrieved 20 October 2016 Easy chicken Biriyani Recipe Viralvidos com 3 February 2017 Retrieved 6 August 2018 Balachandran Mohit 24 August 2015 The Other Hyderabadi Biryani With a 300 Year Old Past NDTV Retrieved 6 August 2018 Nanisetti Serish 4 November 2015 A tale of two biryanis The Hindu Retrieved 6 August 2018 Dhara Tushar 10 June 2015 Why Kalyani Beef Biryani Is a Favourite of Many Hyderabadis Muslim and Hindu The Huffington Post Retrieved 6 August 2018 Lal Amrith 25 December 2015 In fact How beef became Malayalis object of desire The Indian Express Retrieved 6 August 2018 Kumar K C Vijaya 16 March 2013 In search of Bhatkal Biryani The Hindu Retrieved 6 August 2018 Nath Parshathy J 23 June 2016 All the way from Karaikudi The Hindu Retrieved 19 January 2017 Verma Rahul 1 August 2014 Little Chettinad in East Delhi The Hindu Retrieved 19 January 2017 Delicious destinations From Dindigul biryani to Bikaneri bhujia The Indian Express 14 June 2016 Retrieved 19 January 2017 Kannadasan Akila 12 July 2016 When Hyderabad came to Chennai The Hindu Retrieved 19 January 2017 Karan Pratibha 2009 Biryani Random House India ISBN 978 8184000931 Sakhawat Adil 8 March 2013 Haji Biriyani The Scintillating Taste from Old Dhaka Daily Sun Archived from the original on 18 May 2015 Retrieved 30 April 2015 Mydans Seth 8 July 1987 For A Secret Stew Recipe Time Is Running Out The New York Times Retrieved 30 April 2015 Biryani bistro The Hindu 22 November 2010 11 March 2010 Archived from the original on 27 February 2020 Retrieved 28 December 2012 This Bengaluru hotel is a hit with biriyani lovers The Hindu Biryani Galore 5 Must Have Biryanis in Bengaluru City Hindustan Times When power lunches get gourmet The Times of India 10 Cities in India for the Food Lover s Soul India com 5 December 2014 Retrieved 26 July 2016 India s Best City For Biryani Is The Wall Street Journal 14 April 2013 Retrieved 16 May 2016 Stuff of memories The Hindu 10 February 2008 Archived from the original on 16 February 2008 Retrieved 6 August 2018 Karan Pratibha 2012 Biryani Random House India ISBN 978 8 18400 254 6 Abdulla Ummi 1993 Malabar Muslim Cookery Orient Blackswan p 2 ISBN 978 8125013495 a b Biryani trade takes on a new flavour The Myanmar Times 20 March 2015 Archived from the original on 27 July 2020 Retrieved 25 April 2020 Mouth watering Thingyan food and delicacies The Myanmar Times 6 April 2018 Archived from the original on 12 November 2019 Retrieved 25 April 2020 ဒ ပ က Biryani Food Magazine Myanmar in Burmese 12 September 2019 Retrieved 25 April 2020 က က သ ဒ ပ က Food Magazine Myanmar Retrieved 25 April 2020 Pham Mai 11 October 2000 The Burmese Way A visit to the land of pagodas and enchanting cuisine The San Francisco Chronicle Burmese chicken biryani differs from its Indian counterpart the chicken is cooked with the rice a b Top 10 Biryani Restaurants in Yangon The Myanmar Times 3 January 2020 Archived from the original on 15 January 2021 Retrieved 25 April 2020 Nasi Kebuli Gaya Betawi Kompas in Indonesian 21 February 2009 Retrieved 30 January 2015 Dharmaputra T S 2015 Kumpulan Masakan Favorit Sepanjang Masa in Indonesian Jakarta Puspa Swara ISBN 978 602 213 036 9 Retrieved 5 June 2017 Galpin Shannon 2014 Mountain to Mountain A Journey of Adventure and Activism for the Women of Afghanistan Macmillan ISBN 978 1 250 04664 2 Sajian Kebuli Mandi dan Biryani Kompas com in Indonesian 6 July 2014 Archived from the original on 3 September 2014 Retrieved 24 August 2014 Nasi Biryani Recipe NYT Cooking Retrieved 28 March 2023 Come Taste My Philippines the food of Pampanga A Bouche Amused 16 January 2012 Retrieved 20 February 2018 External links edit nbsp Media related to Biryani at Wikimedia Commons nbsp Biryani at the Wikibooks Cookbook subproject Retrieved from https en wikipedia org w index php title Biryani amp oldid 1194069092, wikipedia, wiki, book, books, library,

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