Meaning and Origin
Biryani is a rice based dish made with highly seasoned rice and meat, fish, or vegetables.
'Biryani' is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice was stir-fried, it was boiled in water with spices till half cooked.
Though the exact origin of Biryani is uncertain, multiple sources and research papers indicate that it's origins lie in either Iran or India but no conclusive evidence for the same is available.
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in the South Asia before Babur came to India. The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India.A similar theory - that biryani came to India with Timur's invasion - also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
Ingredients
Historically, the most common varieties of rice used for preparation of biryani were the long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, the basmati rice is the most common variety. In Bangladesh, puffed rice is also used.
The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.
The main ingredient that accompanies the spices is the meat, chicken and mutton are the most commonly used meat for cooking a biryani, special versions may include pork, beef, fish, or prawn. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.
Different types of Biryani by Region or Culture:
Hyderabadi Biryani
Lucknowi or Dum-Pukht Biryani
Sindhi Biryani
Bombay Biryani
Kolkata Biryani
Kalyani Biryani
Palakkad Rawther Biryani
Bohri Biryani
Bhatkali Biryani
Beary Biryani
Thalassery Biryani
Vaniyambadi Biryani
Memoni Biryani
Dindigul Biryani
Biryani is a rice based dish made with highly seasoned rice and meat, fish, or vegetables.
'Biryani' is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice was stir-fried, it was boiled in water with spices till half cooked.
Though the exact origin of Biryani is uncertain, multiple sources and research papers indicate that it's origins lie in either Iran or India but no conclusive evidence for the same is available.
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in the South Asia before Babur came to India. The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India.A similar theory - that biryani came to India with Timur's invasion - also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
Ingredients
Historically, the most common varieties of rice used for preparation of biryani were the long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, the basmati rice is the most common variety. In Bangladesh, puffed rice is also used.
The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.
The main ingredient that accompanies the spices is the meat, chicken and mutton are the most commonly used meat for cooking a biryani, special versions may include pork, beef, fish, or prawn. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.
Different types of Biryani by Region or Culture:
Hyderabadi Biryani
Lucknowi or Dum-Pukht Biryani
Sindhi Biryani
Bombay Biryani
Kolkata Biryani
Kalyani Biryani
Palakkad Rawther Biryani
Bohri Biryani
Bhatkali Biryani
Beary Biryani
Thalassery Biryani
Vaniyambadi Biryani
Memoni Biryani
Dindigul Biryani
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