Wikipedia

Biryani

(Redirected from Biryāni)
This is the latest accepted revision, reviewed on 14 November 2024.

Not to be confused with Isfahan beryani.

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat (chicken, goat, lamb, beef, prawn, or fish) and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat.[1] Sometimes eggs or potatoes are also added.[2]

Biryani
Hyderabadi dum biryani
Alternative namesBiriyani, biriani, beriani, briyani, breyani, briani, birani, buriyani, bariania, beriani
CourseMain dish
Region or stateIndia, Pakistan, Bangladesh, Afghanistan, West Asia
Serving temperatureHot
Main ingredients
  • Rice
  • Spices
  • Meat
Ingredients generally used
  • Mutton
  • Chicken
  • Beef
  • Eggs
  • Nuts
  • Dried fruits
  • Vegetables
  • Potatoes
VariationsVarious
This 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 and among the South Asian diaspora, although the dish is often associated with the region's Muslim population in particular.[3] Similar dishes are also prepared in other parts of the world such as in Iran, Iraq, Myanmar, Thailand, and Malaysia.[4] 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.[3][5]

Etymology

edit
 
Biryani depicted on a 2017 Indian stamp

One theory states that it originated from birinj (Persian: برنج), the Persian word for rice.[6][7] Another theory states that it is derived from biryan or beriyan (Persian: بریان), which means "to fry" or "to roast".[8][9] 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

The exact origin of the dish is uncertain, however, it is speculated to have originated in Persia, (now Iran) or South Asia. In North India, different varieties of biryani developed.[6][10]

According to the 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 South Asia and the Persian polao.[11] Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to South Asia by the Mughals.[12] Salma Hossein, whom the BBC regards as the "doyenne of Islamic cooking in India", shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era. Food scholar Pushpesh Pant also challenges the Mughal-origin claim, stating that it originated in Iran and that "there is no evidence that biryani first came to this land with the Mughals. It is far more probable that it travelled with pilgrims and soldier-statesmen of noble descent to the Deccan region in South India".[13]

Another theory claims that the dish was prepared in South Asia before the first Mughal emperor Babur conquered India.[14] 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][15] 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.[14]

According to Pratibha Karan, who wrote the book Biryani, biryani is of Mughal origin, derived from pilaf varieties brought to the South Asian subcontinent by Arab and Persian traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[6][14]

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.[16]

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.[17]

South India

edit
 
Thalassery Biryani, a South Indian Biryani

Some claim that the dish "oonchoru" as mentioned in Sangam literature, which dates from between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.[18][19][20]

The spices used 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.[18][19][20]

In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad in Telangana, Vijayawada in Andhra Pradesh, Mangalore and Bhatkal in Coastal Karnataka, Thalassery and Kozhikode in Malabar Kerala, as well as Ambur and Chettinad in Tamil Nadu.[6][10]

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 there is actually a difference between the two.[21]

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 scorched rice at the bottom.[22]

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.[14]

Author Colleen Taylor Sen lists the following distinctions between biryani and pulao:[23]

  • 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.[21][24]
  • 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.[21][25]

Ingredients

edit

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb,[26] prawn or fish) is the prime ingredient with rice. As is common in dishes of South Asia, 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 (kishmish), and fruits such as apples and pineapples.[22]

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace,[27] pepper, cloves,[27] cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies,[26] star anise, and garlic. The premium varieties include saffron.[27] Some commercial recipes for Biryani also include aromatic essences such as Mitha Ittar see attar, kewra and rose water. Dried sour prunes (Alu Bukhara) may also be added to the biryani. In nasi briyani and other variants made in Southeast Asian countries such as Malaysia, Singapore, and Indonesia, typical Southeast Asian spices and aromatics such as pandan leaf may be used alongside typical South Asian spices.[28]

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, Qorma, 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").[29]

  • 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, vegetables—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 expertise and 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,[30] Fakhruddin Biriyani in Dhaka,[31][32] Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai.[22] Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.[33]

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 during the Nawabs of Arcot who once ruled the area. It is typically made with jeera samba rice.[34] Nowadays, it is popular as Ambur or Vaniyambadi style biryani as those are two prominent towns along the popular Bangalore to Chennai highway where travellers stop for eating.[35]

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.[citation needed] The usage of spice is moderate, and curd is used as a gravy base. It also has a higher ratio of meat to rice.[15] Ambur-style biriyani is popular as street food all across South India.

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 introduced biryani along with 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[citation needed]. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal biryani. No oil is used.[36]

Bohri biryani

edit

Bohri biryani, prepared by the Bohris is flavoured with lots of tomatoes.[16] 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.[37][38][39][40]

 
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 originated in Ahmadnagar Sultanate and is famous in Parbhani in Marathwada region 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).[citation needed]

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.[citation needed] 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.[22] 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.[41]

Dhakaiya biryani

edit
 
Bengali Mutton biryani is known as Dhaka Kacchi biriyani

The city of Dhaka in Bangladesh used to be the capital of Bengal Subah and is known for Dhakaiya Kacchi Biryani, a Chevon Biryani 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). It is accompanied by borhani, a salted mint drink made of yogurt, coriander, mint and salt.

Haji biryani is a favourite among Bangladeshis living abroad.[42] 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".[43] Bengali style biryani often includes potatoes.

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.[44]

Donne biryani

edit

The military hotels of Bangalore in Karnataka are known for selling Biryani served in dried leaf bowl called Donne.[45] It is typically made from jeera samba rice, yogurt with lot of common mint and coriander leaves.[46][47]

Hyderabadi biryani

edit
Main article: Hyderabadi biryani
 
Hyderabadi chicken biryani

Hyderabadi biryani is India's most famous biryani; some say biryani is synonymous with Hyderabad.[48] Hyderabadi biryani developed in Hyderabad Subah 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.[49]

Memoni/Kutchi biryani

edit

Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan.[16] It is made with mutton, dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

Kalyani biryani

edit
 
Beef biryani

Kalyani biryani is a beef biryani from the former state of Hyderabad Deccan.[50] Also known as the "poor man's" Hyderabadi biryani, Kalyani biryani is made from small cubes of buffalo meat or cow meat.[51][52]

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and lots of 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). It has a distinct tomato, jeera and dhania flavour.[53]

Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad in mid 18th century after one of the Nawabs, Ghazanfur Jang married into the Asaf Jahi family uniting their realms.[citation needed] 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
Main article: Kolkata biryani
 
Kolkata biryani

Calcutta or Kolkata biryani evolved from Dhakaiya biryani and the Lucknow style biryani 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. Like Dhakaiya biryani, the Kolkata biriyani is characterized by the presence of potato in it.[16]

Lucknow Biryani

edit

Lucknow was a capital of Awadh Subah. For Lucknow/ avadhi biryani, basmati rice is cooked in ghee with warm, aromatic spices and then layered with a type of meat curry or marinade, sealed, and cooked over low heat until done.[54][55]

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 Rowther 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, originating in the former Mughal subah based in Thatta 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 introduced in the 1900s to Sri Lanka by the Indian Muslims who engaged in trade within the country.[citation needed] In many cases, Sri Lankan biryani is spicier than most Indian varieties. Side dishes may include Malay pickle, Cashew curry and Mint sambol.[citation needed]

Thalassery biryani

edit
Main article: Thalassery cuisine
 
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.[56]

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,[57] 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.

In Kerala, another variety called beef biryani is well known.[58]

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.[59][60] 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.[59]

Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.[61] In danbauk, chicken specially seasoned with a danbauk masala spice mix,[62] is cooked with the rice.[63] 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.[64] In recent decades, danbauk restaurants have innovated variations, including "ambrosia" biryani (နတ်သုဓာထမင်း), which features dried fruits and buttered rice.[64]

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.[16] 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, when most of Afghanistan was part of Kabul and Qandahar Subahs and as 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.[22]

Indonesia

edit
 
An authentic nasi kebuli served in Jakarta

Nasi kebuli is an Indonesian spicy steamed rice dish[65] cooked in goat meat broth, milk and ghee.[66] Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.[67]

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.[68]

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.[69]

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.

There are also eateries that sell pork as the main meat of the dish in Singapore.[70][71]

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.[72]

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.

East Africa

edit

Variants of biryani exist in the cuisines of Somalia, Kenya, and Tanzania due to centuries of trade between the East African coast and South Asia for centuries, and the more recent migration of Indians to the latter two countries more recently during the British colonial era.

Zanzibar has its own form of biryani characterized by the mixture of East African and Indian spices, as well as influences from Arab cuisine. The meat used is most commonly chicken.[73] This variant is similar to the forms of biryani served in Kenya.

In Somalia, the descendant of biryani is bariis iskukaris. It is served with chicken, goat, beef, lamb, or camel meat, and spiced with the Somali spice mixture xawaash and other spices. A unique characteristic of bariis and other Somali dishes is the addition of banana on the side to be mixed with the dish.

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
  1. ^ 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.
  2. ^ 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.
  3. ^ a b 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.
  4. ^ 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.
  5. ^ Tandon, Suneera (16 December 2020). "Jubilant FoodWorks forays into biryani business with 'Ekdum'". mint. Retrieved 15 November 2021.
  6. ^ a b c d Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN 978-81-8400-254-6.
  7. ^ "Definition of 'biryani'". Oxford Dictionary. Archived from the original on 14 October 2013. Retrieved 15 July 2016.
  8. ^ 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.
  9. ^ Vishal, Anoothi (14 May 2011). "When rice met meat". Business Standard. Retrieved 6 August 2018.
  10. ^ a b Saxena, Sparshita. "10 Best Biryani Recipes". NDTV Food. Retrieved 24 June 2016.
  11. ^ Collingham, Lizzie (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. p. 27. ISBN 978-0-19-988381-3.
  12. ^ Dhillon, Kris (2013). The New Curry Secret. Little, Brown Book Group. p. 234. ISBN 978-0-7160-2352-4.
  13. ^ "From Iran to India: The journey and evolution of biriyani". BBC News. 15 June 2016. Retrieved 23 January 2024.
  14. ^ a b c d Sanghvi, Vir. "Biryani Nation". Hindustan Times. Archived from the original on 17 August 2014. Retrieved 24 August 2014.
  15. ^ 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.
  16. ^ a b c d e Ganapti, Priya (9 April 2004). "Of biryani, history, and entrepreneurship". Rediff.com. Retrieved 27 August 2014.
  17. ^ "Rude Food by vir Sanghvi: The people's biryani". Hindustan Times. 25 July 2021.
  18. ^ a b "Karigar Biryani in Chennai serves ancient Tamil fare which dates back to the Chera dynasty". 8 January 2021.
  19. ^ a b Shrikumar, A. (31 May 2018). "Sangam Literature offers abundant references to food in the Tamil country". The Hindu.
  20. ^ a b "The story of Biryani". The Times of India.
  21. ^ 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.
  22. ^ a b c d e Ravish Kumar interviews historian Sohali Hashmi (9 September 2016). प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? [Prime Time: What will separate from Biryani?] (Television production) (in Hindi). Old Delhi: NDTV. Retrieved 19 October 2016.
  23. ^ Taylor Sen, Colleen (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. pp. 194–195. ISBN 9781780233918.
  24. ^ Bhatnagar, Sangeeta; Saxena, R. K. (1 January 1997). Dastarkhwan-e-Awadh. HarperCollins Publishers, India. ISBN 978-81-7223-230-6.
  25. ^ Sharar, ʻAbdulḥalīm (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.
  26. ^ a b Makhijani, Pooja (22 June 2017). "A Beginner's Guide to Biryani, the Ultimate Rice Dish". Saveur. Retrieved 19 December 2018.
  27. ^ 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.
  28. ^ "Nasi Biryani Recipe". NYT Cooking. Retrieved 2 May 2024.
  29. ^ Dey, Shuvra (16 November 2022). "The origin of Biryani – how a Mughal delicacy invaded Bengal". GetBengal. Retrieved 18 November 2022.
  30. ^ Isam, Mohammad. "The king of rice dishes". ESPN Cricinfo. Retrieved 6 August 2018.
  31. ^ "Dhaka's Biryani - A Taste of Aristocracy". NIBiz Soft. 23 May 2015. Retrieved 6 August 2018.
  32. ^ Bipul, Hassan (28 March 2016). "Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston". Bdnews24.com. Retrieved 6 August 2018.
  33. ^ "Where does biryani come from?". Hindustan Times. Archived from the original on 24 June 2016. Retrieved 20 October 2016.
  34. ^ "Easy chicken Biriyani Recipe". Viralvidos.com. 3 February 2017. Retrieved 6 August 2018.
  35. ^ "Ambur and the art of biryani". The Hindu. 20 August 2015. ISSN 0971-751X. Retrieved 4 August 2024.
  36. ^ Kumar, K. C. Vijaya (16 March 2013). "In search of Bhatkal Biryani". The Hindu. Retrieved 6 August 2018.
  37. ^ Nath, Parshathy J. (23 June 2016). "All the way from Karaikudi". The Hindu. Retrieved 19 January 2017.
  38. ^ Verma, Rahul (1 August 2014). "Little Chettinad in East Delhi". The Hindu. Retrieved 19 January 2017.
  39. ^ "Delicious destinations: From Dindigul biryani to Bikaneri bhujia". The Indian Express. 14 June 2016. Retrieved 19 January 2017.
  40. ^ Kannadasan, Akila (12 July 2016). "When Hyderabad came to Chennai". The Hindu. Retrieved 19 January 2017.
  41. ^ Karan, Pratibha (2009). Biryani. Random House (India). ISBN 978-8184000931.
  42. ^ 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.
  43. ^ Mydans, Seth (8 July 1987). "For A Secret Stew Recipe, Time Is Running Out". The New York Times. Retrieved 30 April 2015.
  44. ^ "Biryani bistro". The Hindu. 22 November 2010 [11 March 2010]. Archived from the original on 27 February 2020. Retrieved 28 December 2012.
  45. ^ "This Bengaluru hotel is a hit with biriyani lovers". The Hindu.
  46. ^ "Biryani Galore: 5 Must-Have Biryanis in Bengaluru City". Hindustan Times.
  47. ^ "When power lunches get gourmet". The Times of India.
  48. ^ "10 Cities in India for the Food Lover's Soul". India.com. 5 December 2014. Retrieved 26 July 2016.
  49. ^ "India's Best City For Biryani Is..." The Wall Street Journal. 14 April 2013. Retrieved 16 May 2016.
  50. ^ "Stuff of memories". The Hindu. 10 February 2008. Archived from the original on 16 February 2008. Retrieved 6 August 2018.
  51. ^ Balachandran, Mohit (24 August 2015). "The Other Hyderabadi Biryani With a 300-Year-Old Past". NDTV. Retrieved 6 August 2018.
  52. ^ Nanisetti, Serish (4 November 2015). "A tale of two biryanis". The Hindu. Retrieved 6 August 2018.
  53. ^ 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.
  54. ^ "For the love of Lucknavi biryani". The Hindu. 29 July 2016. ISSN 0971-751X. Retrieved 4 August 2024.
  55. ^ "'Best biryani I've ever had': Japan ambassador Hiroshi Suzuki raves over Lucknow's biryani".
  56. ^ Karan, Pratibha (2012). Biryani. Random House India. ISBN 978-8-18400-254-6.
  57. ^ Abdulla, Ummi (1993). Malabar Muslim Cookery. Orient Blackswan. p. 2. ISBN 978-8125013495.
  58. ^ Lal, Amrith (25 December 2015). "In fact: How beef became Malayalis' object of desire". The Indian Express. Retrieved 6 August 2018.
  59. ^ 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.
  60. ^ "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 6 April 2018. Archived from the original on 12 November 2019. Retrieved 25 April 2020.
  61. ^ "ဒံပေါက် (Biryani)". Food Magazine Myanmar (in Burmese). 12 September 2019. Retrieved 25 April 2020.
  62. ^ "ကြက်သားဒံပေါက်". Food Magazine Myanmar. Retrieved 25 April 2020.
  63. ^ 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.
  64. ^ 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.
  65. ^ "Nasi Kebuli Gaya Betawi". Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015.
  66. ^ Dharmaputra, T.S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Indonesian). Jakarta: Puspa Swara. ISBN 978-602-213-036-9. Retrieved 5 June 2017.
  67. ^ Galpin, Shannon (2014). Mountain to Mountain: A Journey of Adventure and Activism for the Women of Afghanistan. Macmillan. ISBN 978-1-250-04664-2.
  68. ^ "Sajian Kebuli, Mandi, dan Biryani". Kompas.com (in Indonesian). 6 July 2014. Archived from the original on 3 September 2014. Retrieved 24 August 2014.
  69. ^ "Nasi Biryani Recipe". NYT Cooking. Retrieved 28 March 2023.
  70. ^ "Local Indian food stall's novelty offering of pork briyani and rainbow pratas". TODAY. Retrieved 10 June 2024.
  71. ^ "Young S'pore hawker serves up roasted pork biryani from S$5.50". mothership.sg. 31 July 2017. Retrieved 10 June 2024.
  72. ^ "Come Taste My Philippines – the food of Pampanga". A Bouche Amused. 16 January 2012. Retrieved 20 February 2018.
  73. ^ kzafarullah (1 February 2023). "Zanzibari biryani". AbowlofSugar. Retrieved 1 April 2024.
edit
  •   Media related to Biryani at Wikimedia Commons
  •   Biryani at the Wikibooks Cookbook subproject
Retrieved from "https://en.wikipedia.org/w/index.php?title=Biryani&oldid=1257286460"