Biryani

Biryani is an elegant rice preparation from Pakistan and Muslim areas of Northern India. It is prepared with a cocktail of spices, basmati rice, meat and sometimes vegetables. The preparation is time consuming, though most who have tasted agree that it is well worth the effort. Pre-mixed biryani spices have become commercially available, which reduces the preparation time though the taste differs considerably. Biryani was originally created by Mughuls. Hindus traditionally do not eat meats. So Mughals added local spicies and rice with Central Asian and Persian meats and cooking techniques. Today Biryani is most common in Pakistan and in Northern Indian Muslim areas.

Related Topics:
Rice - Cocktail - Spices - Basmati - Meat - Vegetable

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The spices and condiments used in biryani are what make it so rich in taste as it generally includes cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves, apart from ghee, ginger, onions, garlic, and yogurt. The premium varieties include saffron. For the non-vegetarian variety, the main ingredient that accompanies the spices is the meat—chicken, chevon, lamb or sometimes beef. The vegetable biryani varieties exclude meat and are highly popular amongst vegetarians or those who prefer biryani in its vegetarian form. It is served with raita, korma, or curry, or a sour dish of brinjal.

Related Topics:
Spices - Condiments - Taste - Cloves - Cardamom - Cinnamon - Bay leaves - Coriander - Mint - Ghee - Ginger - Onion - Garlic - Yogurt - Saffron - Chicken - Chevon - Lamb - Beef - Vegetable - Vegetarian - Raita - Korma - Curry - Brinjal

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Though there is more than one method of preparing biryani, the Hyderabadi Biryani is by far the most popular version. Historians claim that the earlier Nawabs of Hyderabad wore a matching turban for each variety of biryani. Sindhi Biryani is very popular in Pakistani cuisine, and biryani of all types are eaten in all parts of Pakistan.

Related Topics:
Hyderabadi Biryani - Nawab - Hyderabad - Turban - Pakistani cuisine

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