From Wikipedia, the free encyclopedia "Biriyani" redirects here. For the 2013 Indian film, see Biriyani (film). Biryani (left) served with Indian dishes Biryani, biriani, biriyani, buriyani, beryani or beriani (Kannada: ಬಿರಿಯಾನಿ, Arabic/Urdu: بریانی, Bengali: বিরিয়ানি, Hindi: बिरयानी, Punjabi: ਬਿਰਯਾਨੀ, Malayalam: ബിരിയാണി, Tamil: பிரியாணி, Telugu: బిర్యాని, Sinhala: බුරියානි) is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1] Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Kolkata, Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, , Lucknow and Lahore, are the main centres of biryani cuisine. A typical biryani meal provides 500 kCal of energy. Contents [hide] 1 Ingredients 1.1 Hyderabadi Biryani 1.2 Thalassery biryani 1.3 Middle East 1.4 Lucknowi (Awadhi) Biryani 1.5 Sindhi Biryani 1.6 Bombay Biryani 1.7 Calcutta Biryani 1.8 Vaniyambadi Biriyani 1.9 Bhatkali Biryani 1.10 Memoni biryani 1.11 Dindigul Biriyani 1.12 Beary biryani 1.13 Bengalooru Biriyani 1.14 Karachi Beef biryani 1.15 Kalyani biryani 2 Types 2.1 Kacchi biryani 2.2 Tahari 2.3 Mutton biryani 2.4 Chicken biryani 2.5 Egg biryani 2.6 Shrimp biryani 2.7 Fish biryani 2.8 Daal biryani 3 International styles and variations 3.1 British biryani 3.2 Burmese biryani 3.3 Thai biryani 3.4 Sri Lankan biryani (Buriyani) 3.5 Iranian beriani 3.6 Malaysia and Singapore 3.7 Filipino dish 3.8 Mauritian biryani (briyani) 3.9 Nasi kebuli 4 See also 4.1 Other mixed rice dishes 5 References Ingredients[edit] The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[2] pepper, cloves,[2] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[2] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad. The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavours of flavoured rice (which is cooked separate with spices) and intensely flavoured sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final slow-steaming until fully done: this approach allows the flavors to blend somewhat. Hyderabadi Biryani
Posted on: Thu, 10 Oct 2013 07:18:38 +0000
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