Place of origin India
|Course Main course|
Serving temperature Hot
|Alternative names Biriyani, biriani, buriyani, breyani,briani|
Main ingredients rice, Indian spices, vegetables, meat, Egg, Yoghurt, Dried Fruits
Region or state Afghanistan, Bahrain, Bangladesh, Brunei
Similar Masala, Paneer, Tandoori chicken, Korma, Pilaf
Chicken biryani recipe in hindi with captions in english
Biryani ([bɪr.jaːniː]), also known as biriyani or biriani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat.
- Chicken biryani recipe in hindi with captions in english
- Chicken biryani restaurant style by vahchef vahrehvah com
- Difference between biryani and pulao
- List of South Asian varieties by region or culture
- Middle East Arab nations
Chicken biryani restaurant style by vahchef vahrehvah com
The word "biryani" is an Urdu 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 is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (Specifically Hyderabad), Tamil Nadu, and Karnataka, where minority Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani.
According to the Delhi based historian Sohail Nakhwi, more than four thousand years ago, people in Central Asia started adding the meat of cows, buffaloes (beef) and goats (mutton) to rice, thus resulting in the dish that later began to be called Pulao, and a precursor to the modern day Biryani. The more well to do people used the meat of goat (it being more expensive) and the poorer people used beef (it being cheaper). As per author Lizzie Collingham, the modern biryani further developed in the Mughal royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian Pilaf. However, all the spices used in biryani were also grown in Persia and were also available to Arabs through trade. According to Kris Dhillon, the modern Biryani originated in Persia, and was brought to India by the Mughals. However, another theory claims that the dish was known in India before the first Mughal emperor 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.
According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to India by the Arab traders. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary. 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.
While the Middle eastern and Middle Asian versions of Biryani and Pulao are made on the tandoor, Biryani in the Indian subcontinent is made in a large metal dish with a narrow mouth called a "degh".
Difference between biryani and pulao
Pilaf or Pulao, as it is known in the South Asia and the Indian Subcontinent, is another mixed rice dish popular in Indian, Pakistani and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.
According to Delhi-based historian Sohail Nakhvi, Pulao tends to be (comparatively) plainer than the biryani and consists of either vegetables or meat cooked with rice. Biryani on the other hand contains more gravy (due to the use of yakhni in it), is often cooked for longer (hence yielding more tender meat or vegetables) and with additional condiments. Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered.
Colleen Taylor Sen lists the following three distinctions between biryani and pulao:
- Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment in a larger meal
- In biryani, meat and rice are cooked separately before being layered and cooked together. Pulao is a single-pot dish: meat and rice are simmered in a liquid until the liquid is absorbed. However, some other writers, such as Holly Shaffer (based on her observations in Lucknow), R. K. Saxena and Sangeeta Bhatnagar have reported pulao recipes in which the rice and meat are cooked separately and then mixed before the dum cooking.
- Biryanis have more complex and stronger spices, compared to pulao. The British-era author Abdul Halim Sharar mentions this as the primary difference between biryani and pulao: the biryani has a stronger taste of curried rice due to a higher amount of spices.
Ingredients vary accord to type of meat used and the region the Biriyani is from. gosht (of either chicken or mutton) as the prime ingredient with rice. As is common in dishes of the Indian subcontinent, some vegetables are also used when preparing Biriyani. Other vegetables such as corn also may be used depending on the season and availability. Navratan biryani tends to use sweeter richer ingredients such as cashew, kismis and fruits such as apples and pineapples.
The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic. The premium varieties include saffron. In all Biriyani, the main ingredient that accompanies the spices is the chicken and mutton, special varieties also use beef, and seafood. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg (optional), and salad.
In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together.It is also known as kacchi yeqni. It is cooked typically with chicken and mutton but rarely with fish and prawn. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened until it is ready to serve.
List of South Asian varieties by region or culture
Depending on the region and the condiments available and popular in that region, there are different varieties of Biryani. The variety often takes the name of the region (for example, Sindhi biryani developed in the Sindh region of what is now Pakistan, Hyderabadi biryani developed in the city of Hyderabad in South India, etc.). Some have taken the name of the shop that sells it (for example: Students Biryani in Karachi, Lucky Biryani in Bandra, Mumbai and Baghdadi Biryani in Colaba, Mumbai). Biryanis are often specific to the respective Muslim community from where it comes, as it is usually the defining dish of that community. Cosmopolitanism has also created these native version to suit the tastes of others as well.
The Calcutta biryani is much lighter on spices and sometimes contains meat. The marinate primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with ketaki water or rose water along with saffron to give it flavour and light yellowish colour.
Chettinad Biryani is famous in Indian state of Tamil Nadu. It is made of jeeraka samba rice, smells of spices and ghee . It is best taken with nenju elambu kuzhambu, a spicy and tangy mutton gravy. The podi kozhi is usually topped with fried onions and curry leaves.
The Bohri biryani, prepared by the Bohris is flavoured with a lot of tomatoes. It is very popular in Karachi.
A different dish called "Biryan" is popular in Afghanistan. Biryan traces its origins to the same source as Biryani, and is 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 the Pulao and Biryani. The Afghani biryani tends to use a lot of dry fruit and lesser amounts of meat, often cut in tiny pieces.
In Myanmar (Burma), biryani is known in Burmese as danpauk or danbauk, from Persian dum pukht. Featured ingredients include cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice. biryani is also eaten with a salad of sliced onions and cucumber.
Middle East (Arab nations)
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 spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (maraq).
During the Safavid dynasty (1501–1736), a dish called Berian (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. It was then served with steamed rice.
Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat broth, milk and ghee. Nasi kebuli is descended from Kabuli Palaw which is an Afghani rice dish, similar to biryani served in South Asia.