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14-September-2008 18:38:41 - Biryani Hyderabadi biryani served with other Indian dishes. Hyderabadi biryani served with other Indian dishes. Iraqi Biryani as served in Amman, Jordan Iraqi Biryani as served in Amman, Jordan Sri Lankan Chicken Biryani Sri Lankan Chicken Biryani Malay Biryani prepared with Sri Lankan Spices Malay Biryani prepared with Sri Lankan Spices Biryani, biriani, or beriani Nastaliq script: بریانی; Devanagari script: बिरयानी; Bengali script: িবিরয়ানी is a family of primarily South Asian rice dishes made with spices, rice usually basmati and meat/vegetables. It was spread throughout the Middle East and South Asia and Southeast Asia to an extent by Muslim travellers and merchants, and is very popular in India, Pakistan and Bangladesh. The name is derived1 from the Persian word beryÄ?n بریان which means fried or roasted. There are many kinds of biryanis. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. Contents 1 Ingredients 2 Types of Biryani 3 Video links 4 See also 5 References 6 External links Ingredients The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. 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, though vegetable biryani varieties are also popular. The dish is served with dahi chutney or Raita, korma, curry or a sour dish of eggplant brinjal. Types of Biryani In Iran, this dish is made in Isfahan with baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a type of bread, nan-e taftton. In Pakistan and North India, biryani enjoys substantial popularity, particularly in Karachi and Lahore, where the chicken version is popular with both young and old alike. In Pakistan, beef is the meat of choice for biryani while in India it is chicken or mutton. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes. Lucknow and biryani have almost a symbiotic relation for the gourmand. Lucknow Awadhi Biryani is the footprint 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 picked up flavors of the South. Hints on cooking Virani Biryani:- Pound away for an hour at the Biryani and follow up with a pinch of the 'Neil Virani' herb. Hyderabadi Biryani is one of the most popular version non-vegetarian types, especially in India and the Middle Eastcitation needed. Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. Historians claim that the earlier Nawabs 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. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani. Malabar chicken biryani is very popular in Kerala. Tehri is the name given to the vegetarian version of the dish and is very popular in Indian and Pakistani 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. A dish of Burmese biryani locally known as danpauk, as served in Yangon, Myanmar A dish of Burmese biryani locally known as danpauk, as served in Yangon, Myanmar The vegetarian version might have some textured vegetable protein based protein balls give a meat-like texture. 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. In Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yoghurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice.2 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 utilises a special species of rice grown domestically rather than basmati. In Thailand, Thai Muslims have popularized a local variety of the dish which is popular through out the country. Along with Thai Massaman curry it is one of the two most famous Muslim Thai dishes. Biryani is also another name for heena. Video links Video demo of Vegetable biryani Video demo of Hyderabadi Chicken biryani Video demo of Hyderabadi Mutton biryani 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 Beryooni References ^ American Heritage Dictionary of the English Language, Oxford English Dictionary ^ SF Gate: Multimedia image External links Wikibooks Wikibooks Cookbook has an article on Biryani v d e Cuisine of Malaysia by ethnicity Malay Nasi lemak · Asam laksa · Kuih · Ketupat · Nasi Dagang Ketupat sayur Indian Banana leaf rice · Thosai · Idli · Putu mayam · Biryani · Capati Mamak Roti canai · Maggi goreng · Nasi kandar · Rojak · Cendol Chinese Bak kut teh · Bakkwa · Pao · Char kway teow · Hokkien mee · Popiah · Tong sui Nyonya Laksa lemak · Otak-otak Other ABC · American fried rice Retrieved from http://en..org/wiki/Biryani Categories: Arab cuisine | Middle Eastern cuisine | Iraqi cuisine | Syrian cuisine | Pakistani cuisine | Afghan cuisine | Bengali cuisine | Burmese cuisine | Sri Lankan cuisine | Indian cuisineHidden categories: All articles with statements | Articles with statements since August 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Ü?ܪܡÜ?Ü? বাংলা Dansk Deutsch Español Ù?ارسی മലയാളം Polski తెలà±?à°—à±? This page was last modified on 24 August 2008, at 16:49
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