Vegetable Biryani Recipes Biography
Biryani (pronounced [bɪr-yaːniː]) is a mixed rice dish from South Asia. It is made with spices, rice and meat or vegetables.
Contents [hide]
1 Origin
1.1 Difference between Biryani and Pulao
2 Ingredients
3 Varieties
4 List of varieties by ingredient
5 List of varieties by region or culture
6 International styles and variations
7 See also
8 References
Origin[edit]
The origin of Biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]
The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice.[1] Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).[2][3]
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in South Asia before Babur came to India.[4] 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.[5] 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.[4]
According to Pratibha Karan, the biryani is of South Indian Muslim origin, derived from pulao varieties brought to India by the Muslim traders and rulers. 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.[1][4] Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian pilao and the spicy rice dishes of India.[6] 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 Calicut in South India.[7]
Difference between Biryani and Pulao[edit]
Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti.[8][9] Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.[10]
According to the British-era author Abdul Halim Sharar, the biryani has a stronger taste of curried rice due to a higher amount of spices.[10][11] 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.[4] According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.[10][12]
Contents [hide]
1 Origin
1.1 Difference between Biryani and Pulao
2 Ingredients
3 Varieties
4 List of varieties by ingredient
5 List of varieties by region or culture
6 International styles and variations
7 See also
8 References
Origin[edit]
The origin of Biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]
The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice.[1] Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).[2][3]
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in South Asia before Babur came to India.[4] 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.[5] 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.[4]
According to Pratibha Karan, the biryani is of South Indian Muslim origin, derived from pulao varieties brought to India by the Muslim traders and rulers. 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.[1][4] Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian pilao and the spicy rice dishes of India.[6] 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 Calicut in South India.[7]
Difference between Biryani and Pulao[edit]
Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti.[8][9] Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.[10]
According to the British-era author Abdul Halim Sharar, the biryani has a stronger taste of curried rice due to a higher amount of spices.[10][11] 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.[4] According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.[10][12]
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Biryani Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
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