Biryani

Biryani (pronounced [bɪr.jaːniː]), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.[1] It is made with Indian spices, rice, meat, and vegetables.

Etymology

Biryani (بریانی) is a Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.

One theory states that it originated from birinj (Persian: برنج‎), the Persian word for rice.
Another theory states it is derived from biryan or beriyan.

In the Indian subcontinent:

There are many types of biryani, whose names are often based on their region of origin.

Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities.
Cosmopolitanism led to the creation of these native versions to suit the tastes of others.

Middle East

One form of “Arabic” biryani is the Iraqi preparation (برياني: “biryani”), where the rice is usually saffron-based with chicken usually being the meat or poultry of choice.

Most variations also include vermicelli, fried onions, fried potato cubes, almonds and raisins.

Philippines

Kapampangan cuisine of the Philippines 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.

Ingredients

The spices and condiments used in biryani vary according to the region and type of meat used. Meat (of either chicken, goat, beef, lamb, lamb,[22] prawn or fish) is the prime ingredient with rice.

Vegetables are also used, known as vegetable biriyani.

South Africa

In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat (usually goat meat or chicken). The dish may be seasoned with garam masala or a curry spice mix and colored, sometimes heavily, with turmeric.

Varieties[edit] Kacchi biryani

Raw marinated meat is layered with raw rice before being cooked together

Tehari
Vegetarian version
Usually made with chicken or goat meat and occasionally with fish or prawns
The dish is cooked layered with the meat and a dahi-based marinade at the bottom of the pot, with rice layered over it

Burma

Biryani is known in Myanmar as danpauk or danbauk, from the Persian dum pukht.

Origin

The exact origin of the dish is uncertain. 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.

According to Pratibha Karan, who authored the book Biryani, the dish’s South Indian origin is derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India.

Difference between biryani and pulao

Biryani contains more gravy and is cooked for longer with condiments.

Pilaf, as it is known in the Indian subcontinent, is another mixed rice dish. It consists of meat (or vegetables) cooked with rice, and is usually a secondary accompaniment to a larger meal.