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Hyderabadi biryani served with Indian dishes.

Biryani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".^[1]

The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form. Local variants of this dish are popular not only in the Subcontinent but also in Southeast Asia, Arabia, and within various Asian expatriate communities in the West.

Ingredients[link]

The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, min,^[2] pepper, cloves,^[2] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.^[2] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

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 (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.

Types[link]

A version of the Bombay biryani.

Bangladeshi home-made biryani.

Sri Lankan Chicken Biryani

Chicken Dum Biryani

Sindhi biryani from Sindh

A dish of Burmese biryani (locally known as danpauk), as served at Kyet Shar Soon in Yangon, Myanmar.

Iraqi Biryani

Nasi Biryani sold in Bukit Batok, Singapore.

A fish biryani cooked in Punjabi style.

Vaniyambadi Biryani[link]

Biryani is a very famous dish all over the world. It is purely a Mughal dish. Biryani was first created by Mughals to serve food for the army. As it was very difficult to make Rotis or Parathas to cater to the need of lakhs of army jawans, Biryani was invented, as it is easy to prepare.

Vaniyambadi is a small town in the state of Tamilnadu, where Biryani came alongwith the Nawabs of Arcot.

Ambur Biryani[link]

Mostly non-vegetarian, however Veg biryani are also cooked under Ambur Biryani - mostly famous in vellore Region, Tamil Nadu and coastal towns of Andhra Pradesh & Karnataka. Of late, it has become a popular fast-food in hundreds of eateries in Chennai.

Hyderabadi Biryani[link]

Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine.^[2] The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together. Biryani had not been a widespread dish in the North India until recently. North India has been making variants of Pulao as traditional main course dish.^{[citation needed]}

Bhatkali Biryani[link]

Bhatkali biryani is a special biryani savored in all parts of coastal Karnataka and forms an integral part of Navayath cuisine. The Bhatkal's biryani evolved from the Bombay biryani which was further refined to give a distinct color taste and flavour.^{[citation needed]} Bhatkali biryani can be of various kind, which include biryani made from either mutton, fish, chicken, beef, or shrimp. The biryani is quite different from others across India in that the onions are used in larger proportions compared to other regions. The dish is cooked with the meat and onion based sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Local spices such as cardamom, cloves and cinnamon are used to get the distinct aroma.

Kacchi Biryani[link]

Kacchi Biryani is a special preparation of the dish. It is called '’Kacchi’’ (raw) because raw meat and rice are cooked together. Kacchi Biryani is same as Kacchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. 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 till ready to serve. The challenge in the art of cooking kacchi biryani is to cook the meat till tender without overcooking the rice. When serving up the dish the chef takes a bit of rice from the top layer and meat from the bottom layer and deftly serves it up together. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacies of old Dhaka, Bangladesh and Hyderabad, India. It is featured in wedding feasts in Bangladesh and is usually served with borhani, a spicy drink.

Lucknowi (Awadhi) Biryani[link]

Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of the Mughal Empire left on the northern part of India. The Awadhi Biryani is also known as "Pukka" Biryani as the rice and meat are cooked separately and then layered.

Calcutta Biryani[link]

The third in the list of famous Biriyanis, Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj.^[3] But he did not forget bringing his personal Chef with him as he was very particular about his food. Due to recession aloo (potato) had been used instead of meat. Later on that has become the specificity of Calcutta Biryani, though meat is also served along with it. In addition, Calcutta biryani is much lighter on spices (Masala) than compared to other Biryani's.^[4]

Sindhi Biryani[link]

The Sindhi biryani variant of Biryani is very popular in Pakistani cuisine and Biryani of all types are eaten in all parts of Pakistan and the world. Most Biryani cuisines in Pakistan combine elements of Sindhi Biryani such as the common use of Yogurt recipes.

There is also another meat-free version prepared in Punjab that has proved quite popular and to meet the dietary requirements. The dish offers the usual local vegetables as well as a sour yogurt to cool off the stomach from the spices

Memoni Biryani[link]

Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi Biryani. It has variations though, among families, as do most biryanis, though the Bantva Memons community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani also uses less food coloring compared to other biryanis, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring.

Tahari[link]

Tahari, Tehri or Tehari is the name given to the vegetarian version of Biryani and is very popular in many Indian homes.^[5] In Bangladesh, Tehari refers to Biryani prepared by adding the meat (usually beef) to the rice as opposed to the case of traditional Biryani, where the rice is added to the meat. In Kashmir tahari is served out-doors on roads and streets. This is done so that a traveler, who may be hungry, can eat this to satisfy his hunger.

Malabar- or Kozhikkode Biryani[link]

The Malabar- or Kozhikkode Biriyani variant of biryani is very popular in Kerala cuisine introduced by Muslims. This preparation is popular across the coast of Kerala—the Malabar region particularly. The biriyani may contain beef, chicken, mutton or fish as the main ingredient. The biriyani is quite different from others across India in that the rice used is generally mixed with ghee to produce a very rich flavour. Although local spices such as nutmeg, cashew, cloves and cinnamon are used, there is only a small amount of chilli (or chilli powder) used in the preparation making the dish much less spicy in comparison to other biriyanis from across India. It is also known as Malabar biriyani, which is the made all along the Malabar area in Kerala from Kozhikkodu (Calicut) to Kasargod, with minor or no taste variation.

Burmese Biryani[link]

In Myanmar, biryani (known in Burmese as danpauk/danbauk) is equally popular. 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.^[6] 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 utilizes a special rice grown domestically rather than basmati.

Thai Biryani[link]

In Thailand, Thai Muslims have popularized a local variety of the dish, known as Khao mok, which is popular throughout the country. Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry (Musulman Curry) and satay it is one of the most notable Muslim Thai dishes. Biryani is also another name for heena.

Sri Lankan Biryani[link]

In Sri Lanka, Biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.

A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.

Iranian Beriani[link]

During the Safavid dynasty, a dish called Berian 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. It was then served with steamed rice.^[7]

In its more original form, in some cities the dish is known as dam pokht/dam-pokhtak. The compound in Persian means "steam-cooked"—a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran alongside "beriani". In Southeast Asian countries such as Burma/Myanmar, this older, general Persian term is in common use, as danpauk.

In the central Iranian city of Isfahan, Berian is made with cooked mutton or lamb, which is stewed and minced separately, and then grilled in special small round shallow pans in an oven or over a fire. The meat is generally served with powdered cinnamon in a local bread, usually "nan-e taftoun", but also occasionally "nan-e sangak".

Biryani in the Middle East[link]

Biryani (برياني) is also popular throughout the Middle East, particularly Iraq.^[8] Typically with Iraqi biryani the rice is usually saffron-based with either lamb or chicken being the meat or poultry of choice. Iraqi biryani is usually quite mild in terms of its spicyness when compared to its south-east Asian variants. Some variations include vermicelli or mixed nuts and raisins spread liberally over the rice.^{[9][10][11][12][13][14][15][16]}

Biryani Varieties in Malaysia and Singapore[link]

Biryani dishes were introduced to Malaysia and Singapore by the Indian Muslim as well as the Arab diaspora. Biryani Bukhara is a local adaptation of Buhari Biryani, originating from Tamil Nadu, India. Another popular biryani, Nasi Beriani Gam, again is an adaptation of the Indian Dum Biryani. Gam Biryani is popular in the southern Malaysian state of Johor, especially in Muar and Batu Pahat. Nasi Minyak, a dish commonly served at Malays weddings in Malaysia and Singapore, is also generally referred to as Nasi Beriani. However, this is actually a variation of the Indian Ghee Rice. Just as with the Indian version, the rice is cooked separately from the meat. It is typically served with chicken or beef Rendang and acar.

Filipino Dish[link]

There's a version of Biryani in the Philippines Pampanga region on the northern island of Luzon and in the predominantly Muslim areas of the southern island of Mindanao and the Sulu archipelago. The Kapampangan Nasing Biringyi is related to the Malay Nasi Beriani, see Kapampangan cuisine.

In the southern island of Mindanao, biryani style rice dishes are served during big celebrations.

Thallapakatti Briyani[link]

This variety of briyani is quite popular in south India particularly in Dindigul, Tamil Nadu.There are quite a number of eateries serving this type of briyani. Thallapakatti literally means turban in Tamil.

Dindigul Biriyani[link]

Originating around Dindigul in Tamil Nadu, India is prepared using a small rice called seeraga samba and with special ingredients.^[17]

Shrimp Biryani[link]

Shrimp Biryani

This particular variation of Biryani brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it's quicker to prepare and does not require long hours of complex marinating procedures. It's usually served with a side of baingan masaledar.^[18][19]

Fish Biryani[link]

Fish Biryani has the same spices as Sindhi Biryani or Shrimp Biryani and uses different varieties of fish instead of shrimp, beef, mutton or chicken. In Europe and North America, salmon is the most popular fish used in Fish Biryani. It is also known as fish khichdi in Britain.

Daal Biryani[link]

Daal Biryani offers the addition of daal to the ingredients of vegetable biryani. Addition of daal enhances the nutritional value, and with basmati rice, colorful vegetables, spices and fragrance, this is a sumptuous dish.

Mauritian Biryani (Briyani)[link]

The Mauritian Biryani is a version of the Hyderabadi Dum (Kachii) Biryani and strictly conforms to the recipe requirement such as using a sealed copper degg, gravy will comprise of chicken or meat mixed with garlic/ginger, yogurt, mint and coriander as herbs, fenugreek, cardomom,cinnamon, cloves etc.

The difference with the Dum Biryani is that the Mauritians added fried potatoes and roasted cumins to the gravy in replacement of kashmiri chilli generally used in the hyderabadi version.

The rice will be flavoured with Zafraan + cardomoms,cinnamon and whole cumins.

Cooking is slow and meticular as with the hyderabadi recipe

Biryani lovers are generally very impressed when tasting Mauritian Biryani for the first time.

Nasi kebuli[link]

Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat broth, milk and ghee and popular among the Arab community in Indonesia and Betawi people in Jakarta. Nasi kebuli was influenced by Arab and Indian culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, and also Indian cuisine influence. It is thought to be related to or derived from biryani.^[20][21]

See also[link]

Biryani variants[link]

• Buhari Biryani (Madras)
• Hyderabadi Biryani
• Isfahani Biryani
• Khichuri
• Sindhi biryani
• Spiced rice

Other mixed rice dishes[link]

• Arroz con Pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo Pinto, Pabellón criollo, Rice and beans (Latin America)
• Bibimbap (Korea)
• Fried Rice (East Asia)
• Jambalaya (Louisiana)
• Jollof rice (West Africa)
• Hoppin' John (Southern United States)
• Kabsa (Saudi Arabia)
• Kedgeree (United Kingdom)
• Nasi Goreng (Indonesia)
• Paella (Spain)
• Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
• Rice and peas (Caribbean)
• Risotto (Italy)
• Spanish rice (United States of America)
• Takikomi gohan (Japan)

References[link]

Wikibooks Cookbook has a recipe/module on Biryani

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