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[[Image:India food.jpg|thumb|[[Hyderabadi biryani]] served with [[Indian cuisine|Indian dishes]].]]
{{short description|Rice dish from the Indian subcontinent}}
{{About|the rice dish|the 2013 film|Biriyani (film)|the 2020 film|Biriyaani}}
{{Distinguish|Isfahan Beryani}}
{{Use British English|date=March 2013}}
{{Use dmy dates|date=July 2020}}
{{Infobox food
| name            = Biryani
| image            = Biryani Home.jpg
| caption          = [[Hyderabadi biryani]]
| alternate_name  = ''Biriyani'', ''Biriani'', ''Beriani'', ''Briyani'', ''Breyani'', ''Briani'', ''Birani'', ''Buriyani'', ''Bariania''
| region          = [[Indian subcontinent]], [[Western Asia]], [[Central Asia]], [[Southeast Asia]], [[Southern Africa]]
| course          = Main dish
| served          = Hot
| main_ingredient  = {{plain list|
* Rice
* Indian spices
* Meat
}}
| minor_ingredient = {{plainlist|
* Mutton
* Chicken
* Beef
* Eggs
* Nuts
* Dried fruits
* Potatoes
* Other vegetables
}}
| variations      = Various
| other            =
}}
{{Contains special characters
|special=[[Devanagari|Hindi]], [[Urdu alphabet|Urdu]], [[Arabic alphabet|Arabic]], and [[Persian alphabet|Persian]] text
|fix=Help:Multilingual support
|error=[[Specials (Unicode block)#Replacement character|question marks, boxes]], unjoined letters running left to right, misplaced vowels, missing conjuncts, or other symbols instead of [[Devanagari|Hindi]], [[Urdu alphabet|Urdu]] or [[Arabic alphabet|Arabic]], script where appropriate
}}
[[File:Indian_Cuisine_-_Biryani_on_2017_stamp_of_India.jpg|alt=|thumb|''Biryani'' depicted on a 2017 stamp of India]]
'''Biryani''' ({{IPAc-en|b|ɝ|ˈ|j|ɑː|n|i}}) is a [[mixed rice dish]] originating among the [[Islam in South Asia|Muslims of the Indian subcontinent]].<ref>{{cite book |url=https://books.google.com/books?id=cZe-r38DYjcC&q=history%2520of%2520biryani&pg=PT5 |title=Biryani |last=Karan |first=Pratibha |year=2012 |publisher=Random House India |isbn=978-8-18400-254-6}}</ref><ref>{{cite web |url=http://www.dailyo.in/politics/biryani-muslims-racism-stereotyping/story/1/2681.html |title=Food racism: Biryani to target Muslims? |first=Kanika |last=Gahlaut |date=22 March 2015 |website=DailyO |access-date=14 July 2016}}</ref><ref>{{cite news |url=http://www.hindustantimes.com/india/everything-you-want-to-know-about-biryani/story-YTHNsrnZm2cQyviBzBLKkJ.html |title=Everything you want to know about biryani |first=Vir |last=Sanghvi |date=27 February 2010 |newspaper=[[Hindustan Times]] |access-date=14 July 2016}}</ref> It is made with [[Indian spices]], [[rice]], and [[meat]] ([[chicken]], [[beef]], [[goat]], [[lamb (food)|lamb]], [[prawn]], [[fish]]), and sometimes, in addition, [[Egg as food|eggs]] or vegetables such as [[potato]]es in certain regional varieties.<ref>{{cite news|last=Bhandari|first=Kabir Singh|date=21 April 2020|title=The curious case of potato in Kolkata biryani and how the British fed us a lie |newspaper=[[Hindustan Times]]|url=https://www.hindustantimes.com/more-lifestyle/the-curious-case-of-potato-in-kolkata-biriyani-and-how-the-british-fed-us-a-lie/story-k1smJjNz1QhxyyVZVdNyKN.html|access-date=19 August 2020}}</ref>


'''Biryani''', '''biriani''', '''beryani''' or '''beriani''' is a set of rice-based foods made with [[spice]]s, [[rice]] (usually [[basmati rice|basmati]]) and [[meat]], [[Fish (food)|fish]], [[Egg (food)|egg]]s or [[vegetable]]s. The name comes from the [[Persian language|Persian]] word ''beryā(n)'' which means "fried" or "roasted".<ref>''American Heritage Dictionary of the English Language'', ''Oxford English Dictionary''</ref>
''Biryani'' is popular throughout the [[Indian subcontinent]], as well as among its [[Non-resident Indian and person of Indian origin|diaspora]]. It is also prepared in other regions such as parts of [[Afghanistan]], [[Iran]], and [[Iraq]].<ref>{{Cite web|url=https://www.duluthnewstribune.com/lifestyle/food/4249270-eat-my-words-taste-iraqi-kurdistan|title=EAT MY WORDS: A taste of Iraqi Kurdistan|last=Wallis|first=Bruce|date=12 April 2017|website=Duluth News Tribune|language=en}}</ref>


The cooking method of biryani came from [[Iran]]. It was brought to the [[Indian subcontinent]] by [[Iran]]ian travelers and merchants. In [[India]], the recipe of biryani developed to its current form. Local variants of this dish are popular not only in South Asia but also in [[Pakistan]], Southeast Asia, [[Arabia]], and within various South Asian communities in Western countries.
==Etymology==
''Biryani'' is an [[Indo-Aryan languages|Indo-Aryan]] word derived from the [[Persian language]], which was used as an official language in different parts of medieval India by various Islamic dynasties.<ref>{{cite book |url=https://books.google.com/books?id=nl5uAAAAMAAJ |title=A thousand laurels—Dr. Sadiq Naqvi: studies on medieval India with special reference to Deccan |last1=Naqvī |first1=Ṣādiq |last2=Rao |first2=V. Kishan |last3=Satyanarayana |first3=A. |publisher=Felicitation Committee, Dept. of History & Dept. of Ancient Indian History, Culture & Archaeology, Osmania University |year=2005 |volume=1 |page=97}}</ref><ref>{{cite book |url=https://books.google.com/books?id=PvlthkbFU1UC&pg=PA734 |title=History of Humanity: From the seventh to the sixteenth century |last=de Laet |first=Siegfried J. |publisher=UNESCO |year=1994 |isbn=978-9-23102-813-7 |page=734}}</ref> One theory states that it originated from ''birinj'' ({{lang-fa|{{Wikt-lang|fa|برنج}}}}), the Persian word for rice.<ref name="Pratibha2009"/><ref>{{cite web |url=http://www.oxforddictionaries.com/us/definition/american_english/biryani |title=Definition of 'biryani' |website=Oxford Dictionary |access-date=15 July 2016}}</ref> Another theory states that it is derived from ''biryan'' or ''beriyan'' ({{lang-fa|{{Wikt-lang|fa|بریان}}}}), which means "to fry" or "to roast".<ref>{{cite book |url=https://books.google.com/books?id=2iX3RXJnHCUC |title=The Persian Contributions to the English Language: An Historical Dictionary |last1=Cannon |first1=Garland Hampton |last2=Kaye |first2=Alan S. |publisher=Otto Harrassowitz Verlag |year=2001 |isbn=978-3-44704-503-2 |page=71}}</ref><ref name="BS2011">{{cite news |url=http://www.business-standard.com/article/beyond-business/when-rice-met-meat-111051400071_1.html |title=When rice met meat |first=Anoothi |last=Vishal |date=14 May 2011 |newspaper=[[Business Standard]] |access-date=6 August 2018}}</ref>
 
==Origin==
The exact origin of the dish is uncertain. In [[North India]], different varieties of ''biryani'' developed in the Muslim centres of [[Delhi]] ([[Mughlai cuisine]]), [[Rampur State|Rampur]], [[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 [[Hyderabad Deccan]] (where some believe the dish originated<ref>{{Cite book|url=https://books.google.com/books?id=hSAUCAAAQBAJ&q=santhosh&pg=PA141|title = The World in a Skillet: A Food Lover's Tour of the New American South|isbn = 9780807869963|last1 = Knipple|first1 = Paul|last2 = Knipple|first2 = Angela|date = March 2012}}</ref>) as well as [[Tamil Nadu]] ([[Ambur]], [[Thanjavur]], [[Chettinad]], [[Salem, Tamil Nadu|Salem]], [[Dindigal]]), [[Kerala]] ([[Malabar region|Malabar]]), [[Telangana]], and [[Karnataka]] ([[Bhatkal]]) where Muslim communities were present.<ref name="Pratibha2009">{{cite book |first=Pratibha |last=Karan |title=Biryani |url=https://books.google.com/books?id=cZe-r38DYjcC |year=2009 |publisher=Random House India |isbn=978-81-8400-254-6 |pages=1–12, 45}}</ref><ref>{{Cite web |url=http://food.ndtv.com/lists/10-best-biryani-recipes-696324 |title=10 Best Biryani Recipes |first=Sparshita |last=Saxena |website=NDTV Food |access-date=24 June 2016}}</ref>
 
According to [[historian]] Lizzie Collingham, 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]]''.<ref name="Lizzie2006">{{cite book |last=Collingham |first=Lizzie |title=Curry: A Tale of Cooks and Conquerors |url=https://archive.org/details/curry00lizz |url-access=registration |date=6 February 2006 |publisher=Oxford University Press |isbn=978-0-19-988381-3 |page=[https://archive.org/details/curry00lizz/page/27 27]}}</ref> Indian [[restaurateur]] Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.<ref name="Dhillon2013">{{cite book |last=Dhillon |first=Kris |title=The New Curry Secret |url=https://books.google.com/books?id=kj3BBAAAQBAJ&pg=PT234 |year=2013 |publisher=Little, Brown Book Group |isbn=978-0-7160-2352-4 |page=234}}</ref>
 
Another theory claims that the dish was prepared in India before the first Mughal emperor [[Babur]] conquered India.<ref name="Vir_invention">{{cite web |url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |title=Biryani Nation |first=Vir |last=Sanghvi |author-link=Vir Sanghvi |access-date=24 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |archive-date=17 August 2014}}</ref> The 16th-century Mughal text ''[[Ain-i-Akbari]]'' makes no distinction between ''biryanis'' and ''pilaf'' (or ''pulao''): it states that the word "biryani" is of older usage in India.<ref name="TheHindu2012" /> A similar theory, that ''biryani'' came to India with [[Timurid dynasty|Timur]]'s invasion, appears to be incorrect, because there is no record of ''biryani'' having existed in his native land during that period.<ref name="Vir_invention" />
 
According to Pratibha Karan, who wrote the book ''Biryani'', ''biryani'' is of South Indian origin, derived from ''pilaf'' varieties brought to the Indian subcontinent by [[Arab people|Arab]] traders. She speculates that the ''pulao'' was an army dish in medieval India. Armies would prepare a one-pot dish of 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.<ref name="Pratibha2009" /><ref name="Vir_invention" />
 
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 Coast|Malabar]] in South India.<ref name="rediff_Priya2004">{{cite web |url=http://www.rediff.com/money/2004/apr/09spec.htm |title=Of biryani, history and entrepreneurship |last=Ganapti |first=Priya |date=9 April 2004 |website=[[Rediff.com]] |access-date=27 August 2014}}</ref>
 
===Difference between biryani and pulao===
<gallery class="center" widths="180px" heights="145px">
Indian biryani.jpg|''Biryani'' contains more gravy and is cooked longer with condiments
Mirchi ka salan and Dahi chutney.jpg|Two ''biryani'' accompaniments, ''[[mirchi ka salan]]'' and ''[[raita]]''
</gallery>
''[[Pilaf]]'' or ''pulao'', as it is known in the Indian subcontinent, is another mixed rice dish popular in the [[cuisines of the Indian subcontinent]], Central Asia, and [[Middle Eastern cuisine]]. Opinions differ on the differences between ''pulao'' and ''biryani'', and whether actually there is a difference between the two.<ref name="KrishTulasi2012">{{cite book |last=Shaffer |first=Holly |chapter=6: Dum Pukht |editor1-last=Ray |editor1-first=Krishnendu |editor2-last=Srinivas |editor2-first=Tulasi |title=Curried Cultures: Globalization, Food, and South Asia |chapter-url=https://books.google.com/books?id=p1kZBqJBjOgC&pg=PA124 |year=2012 |publisher=University of California Press |isbn=978-0-520-27011-4 |pages=124–}}</ref>
 
According to Delhi-based historian Sohail Hashmi, ''pulao'' tends to be plainer than ''biryani'', and consists of meat or vegetables cooked with rice. ''Biryani'' contains more gravy (due to the use of [[yahni|''yakhni'']]), and is often cooked longer, leaving the meat (and vegetables, if present) more tender. ''Biryani'' is also cooked with additional dressings.<ref name="ndtvravish"/>
 
Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a ''biryani'' consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the ''pulao'' is not layered.<ref name="Vir_invention" />
 
[[Colleen Taylor Sen]] lists the following distinctions between ''biryani'' and ''pulao'':<ref>{{cite book |url=https://books.google.com/books?id=VN_vCgAAQBAJ&pg=PA194 |title=Feasts and Fasts: A History of Food in India |last=Taylor Sen |first=Colleen |publisher=Reaktion Books |year=2014 |isbn=9781780233918 |pages=194–195}}</ref>
* ''Biryani'' is the primary dish in a meal, while the ''pulao'' is usually a secondary accompaniment to a larger meal.
* In ''biryani'', meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together. ''Pulao'' is a single-pot dish: meat (or vegetables) and rice are simmered in a liquid until the liquid is absorbed.<div style="line-height: 0.22em;">{{nbsp}}</div>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 pukht|dum cooking]].<ref name="KrishTulasi2012" /><ref name="BhatnagarSaxena1997">{{cite book |first1=Sangeeta |last1=Bhatnagar |first2=R. K. |last2=Saxena |title=Dastarkhwan-e-Awadh |url=https://books.google.com/books?id=XBNHAAAAYAAJ |date=1 January 1997 |publisher=HarperCollins Publishers, India |isbn=978-81-7223-230-6}}</ref>
* ''Biryanis'' have more complex and stronger spices compared to ''pulao''. The [[British Raj|British-era]] author [[Abdul Halim Sharar]] mentions the following as their primary difference: ''biryani'' has a stronger taste of curried rice due to a greater amount of spices.<ref name="KrishTulasi2012" /><ref name="Abdul1913">{{cite book |first=ʻAbdulḥalīm |last=Sharar |author-link=Abdul Halim Sharar |title=Lucknow: The Last Phase of an Oriental Culture (Hindustan Men Mashriqi Tamaddun ka Akhri Namuna) |translator=E.S. Harcourt |translator2=Fakhir Hussain |url=https://books.google.com/books?id=98IPSgAACAAJ |year=1989 |publisher=Oxford University Press |isbn=978-0-19-562364-2 |orig-year=1913}}<!-- Originally serialized in the journal ''Dil Gudaz'' in the years after 1913 --></ref>


==Ingredients==
==Ingredients==
The [[spice]]s and [[condiment]]s used in biryani may include, but are not limited to, [[ghee]], [[nutmeg]], [[Mace (spice)|mace]], [[cumin]],<ref name="WWeek">Brown, Ruth. (8/17/2011.) "The Melting Pot - a local prep kitchen oncubates Portland's next generation of food businesses". '''37''', #41. ''Willamette Week''.</ref> [[Black pepper|pepper]], [[clove]]s,<ref name="WWeek"/> [[cardamom]], [[cinnamon]], [[Bay leaf|bay leaves]], [[coriander]], [[Mentha|mint]] leaves, [[ginger]], [[onion]]s, and [[garlic]]. The premium varieties include [[saffron]].<ref name="WWeek"/> For a non-[[vegetarianism|vegetarian]] biryani, the main ingredient with the [[spice]]s is the [[meat]]—[[beef]], [[chicken (food)|chicken]], [[Domestic goat|goat]], [[lamb and mutton|lamb]], [[Fish (food)|fish]] or [[shrimp]]. The dish may be served with [[dahi chutney]] or [[yoghurt|raita]], [[korma]], [[curry]], a sour dish of [[eggplant]] (brinjal), [[boiled egg]] and [[salad]].
Ingredients for ''biryani'' vary according to the region and the type of meat and vegetables used. Meat (of either chicken, goat, beef, lamb,<ref name="Makhijani 2017-06-22T10:00:00-04:00">{{Cite web|url=https://www.saveur.com/south-asian-indian-biryani-guide|title=A Beginner's Guide to Biryani, the Ultimate Rice Dish|last=Makhijani 2017-06-22T10:00:00-04:00|first=Pooja|website=SAVEUR|language=en|access-date=19 December 2018}}</ref> prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing ''biryani''. Corn may be used depending on the season and availability. Navratan ''biryani'' tends to use sweeter, richer ingredients such as [[cashew]]s, ''[[kismis]]'' and fruits, such as [[apple]]s and [[pineapple]]s.<ref name="ndtvravish" />
 
The spices and [[condiment]]s used in biryani may include ''[[ghee]]'' (clarified butter), [[nutmeg]], [[Mace (spice)|mace]],<ref name="WWeek">{{Cite news |url=http://www.wweek.com/portland/article-17853-the-melting-pot.html |first=Ruth |last=Brown |date=17 August 2011 |title=The Melting Pot – A Local Prep Kitchen Incubates Portland's Next Generation of Food Businesses |newspaper=[[Willamette Week]] |volume=37 |number=41}}</ref> [[Black pepper|pepper]], [[clove]]s,<ref name="WWeek" /> [[cardamom]], [[cinnamon]], [[Bay leaf|bay leaves]], [[coriander]], [[Mentha|mint]] leaves, [[ginger]], [[onion]]s, [[tomato]]es, [[green chilies]],<ref>{{Cite web|url=https://www.saveur.com/south-asian-indian-biryani-guide|title=A Beginner's Guide to Biryani, the Ultimate Rice Dish|last=Makhijani 2017-06-22T10:00:00-04:00|first=Pooja|website=SAVEUR|language=en|access-date=2018-12-19}}</ref> and [[garlic]]. The premium varieties include [[saffron]].<ref name="WWeek" />
 
The main ingredient that usually accompanies the spices is chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with ''[[dahi chutney]]'' or ''[[raita]]'', ''[[korma]]'', [[curry]], a sour dish of [[aubergine]] (''[[brinjal]]''), [[boiled egg]], and [[salad]].<div style="line-height: 0.22em;">{{nbsp}}</div>


Biryani and [[pullao]] are different. In biryani 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.  This makes a dish with contrasting flavors of rice, sauce and meat or vegetables.
== Preparation Styles: Pakki vs. Kacchi biryani ==
''Biryani'' can be cooked using one of two styles/techniques, ''pakki'' ("cooked") and ''kacchi'' ("raw").
* In a ''pakki biryani'', the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric give the rice different colors and flavors).<div style="line-height: 0.22em;">{{nbsp}}</div>The contents are then baked to complete the cooking and allow the flavors to combine (alternatively, the components may be fully cooked, and then simply combined by layering before serving.)
* In a ''kacchi biryani'', layers of raw marinated meat are alternated with layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape.<div style="line-height: 0.22em;">{{nbsp}}</div>A yoghurt-based marinade at the bottom of the cooking pot provides additional flavor and moisture.  Potatoes often comprise the bottom-most layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve.


==References==
''Kacchi biryani'' is technically much more demanding and time-consuming than ''pakki biryani'', for the following reasons:
{{Reflist}}
* The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many ''kacchi'' recipes use parboiled (semi-cooked) rice rather than raw rice.
* If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat, or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
* One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor cooking progress—it takes experience to cook a ''kacchi biryani'' just right.
 
==Varieties==
===In the Indian subcontinent===
[[File:Vegetable Biriyani.jpeg|thumb|right|[[Hyderabad, India|Hyderabadi]] vegetable ''biryani'' served in [[Tampa]], U.S.]]
[[File:Biryani of Lahore.jpg|thumb|''Biryani'' of Lahore]]
There are many types of ''biryani'', whose names are often based on their region of origin. For example, Sindhi ''biryani'' developed in the [[Sindh]] region of what is now Pakistan, and Hyderabadi ''biryani'' developed in the city of Hyderabad in South India.
 
Some have taken the name of the shop that sells it, for example: ''[[Haji Biriyani]]'', ''Haji Nanna Biriyani'' in [[Old Dhaka]],<ref>{{cite web |url=http://www.espncricinfo.com/page2/content/story/489063.html |title=The king of rice dishes |first=Mohammad |last=Isam |website=ESPN Cricinfo |access-date=6 August 2018}}</ref> ''Fakhruddin Biriyani'' in [[Dhaka]],<ref>{{cite web |url=https://www.nibizsoft.com/dhakas-biryani-a-taste-of-aristocracy/ |title=Dhaka's Biryani - A Taste of Aristocracy |date=23 May 2015 |website=NIBiz Soft |access-date=6 August 2018}}</ref><ref>{{cite web |url=https://bdnews24.com/lifestyle/2016/03/28/dhakas-biryani-can-be-unesco-world-heritage-says-food-critic-matt-preston |title=Dhaka's biryani can be UNESCO world heritage, says food critic Matt Preston |first=Hassan |last=Bipul |date=28 March 2016 |website=[[Bdnews24.com]] |access-date=6 August 2018}}</ref> Students ''biryani'' in [[Karachi]], Lucky ''biryani'' in Bandra, Mumbai and Baghdadi ''biryani'' in [[Colaba]], Mumbai.<ref name="ndtvravish" /> ''Biryanis'' are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.<ref>{{cite news |url=http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |title=Where does biryani come from? |website=Hindustan Times |access-date=20 October 2016 |url-status=dead |archive-url=https://web.archive.org/web/20160624141257/http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/ |archive-date=24 June 2016}}</ref>
 
==== Ambur/Vaniyambadi biryani ====
Ambur/Vaniyambadi ''[[biryani]]'' is a variety cooked in the neighboring towns of [[Ambur]] and [[Vaniyambadi]] in the [[Tirupattur district]] of the northeastern part of [[Tamil Nadu]], which has a high Muslim population. It was introduced by the [[Nawab of Arcot|Nawabs of Arcot]] who once ruled the area. It is typically made with [[basmati]] or [[Samba (rice)|''jeera samba'' rice]].<ref>{{Cite web |url=https://viralvidos.com/easy-chicken-biriyani-recipe/ |title=Easy chicken Biriyani Recipe |date=3 February 2017 |website=Viralvidos.com |access-date=6 August 2018}}</ref>
 
The Ambur/Vaniyambadi ''biryani'' is accompanied with ''dhalcha'', a sour ''[[brinjal]]'' curry, and ''pachadi'' or ''raitha'' (sliced onions mixed with plain curd, tomato, chilies and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.<ref name="TheHindu2012">{{Cite news |url=http://www.thehindu.com/life-and-style/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |title=Food Safari: In search of Ambur biryani |last1=Padmanabhan |first1=Mukund |last2=Jeyan |first2=Subash |last3=Wilson |first3=Subajayanthi |date=26 May 2012 |newspaper=[[The Hindu]] |access-date=6 August 2018 |url-status=dead |archive-url=https://web.archive.org/web/20121018041053/http://www.thehindu.com/life-and-style/Food/food-safari-in-search-of-ambur-biryani/article3452311.ece |archive-date=18 October 2012}}</ref> Ambur-style ''biriyani'' is popular as street food all across [[South India]].
 
==== Beef biryani ====
[[File:Food-Beef-Biryani-2.jpg|thumb|Beef ''biryani'' |right]]
Beef ''biryani'', as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani ''biryani'', in which buffalo or cow meat is used.<ref>{{cite web |url=http://food.ndtv.com/opinions/the-other-hyderabadi-biryani-with-a-300-year-old-past-730300 |title=The Other Hyderabadi Biryani With a 300-Year-Old Past |first=Mohit |last=Balachandran |date=24 August 2015 |website=NDTV |access-date=6 August 2018}}</ref><ref>{{cite news |url=http://www.thehindu.com/opinion/op-ed/a-tale-of-two-biryanis/article7838496.ece |title=A tale of two biryanis |first=Serish |last=Nanisetti |date=4 November 2015 |newspaper=The Hindu |access-date=6 August 2018}}</ref> This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani ''biryani'' is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, ''jeera'' and ''dhania'' flavor.<ref>{{cite web |url=http://www.huffingtonpost.in/tushar-dhara-/as-the-furore-over-beef-r_b_8243228.html |title=Why Kalyani Beef Biryani Is a Favourite of Many Hyderabadis, Muslim and Hindu |first=Tushar |last=Dhara |date=10 June 2015 |website=[[The Huffington Post]] |access-date=6 August 2018}}</ref> In Kerala, beef ''biryani'' is well known.<ref>{{cite news |url=http://indianexpress.com/article/explained/explained-how-beef-became-malayalis-object-of-desire/ |title=In fact: How beef became Malayalis' object of desire |first=Amrith |last=Lal |date=25 December 2015 |newspaper=The Indian Express|access-date=6 August 2018}}</ref> The Bhatkali ''biryani'' is a special variant where the main ingredient is onion. Its variations include beef, goat, chicken, ''titar'', egg, fish, crab, prawn and vegetable ''biryani''.
 
==== Bhatkali/Navayathi biryani ====
This is an integral part of the [[Nawayath|Navayath]] cuisine and a specialty of [[Bhatkal]], a coastal town in [[Karnataka]]. Its origins are traced to the Persian traders who left behind not only ''biryani'' but a variation of ''kababs'' and Indian breads. In Bhatkali ''biryani'', the meat is cooked in an onion and green chili based ''masala'' and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange.
 
Though similar to those in [[Thalassery]], this ''biryani'' differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal ''biryani''. No oil is used.<ref>{{cite news |last1=Kumar |first1=K. C. Vijaya |title=In search of Bhatkal Biryani |url=http://www.thehindu.com/features/magazine/mag-columns/in-search-of-bhatkal-biryani/article4512252.ece |date=16 March 2013 |newspaper=The Hindu |access-date=6 August 2018}}</ref>
 
==== Bohri biryani ====
Bohri ''biryani'', prepared by the [[Musta'li|Bohris]] is flavoured with many tomatoes.<ref name="rediff_Priya2004"/> It is popular in [[Karachi]].
 
==== Chettinad biryani ====
[[Chettinad cuisine|Chettinad]] ''biryani'' is famous in the Indian state of [[Tamil Nadu]]. It is made of [[Samba (rice)|''jeeraka samba'']] rice, and smells of spices and ''[[ghee]]''. It is best taken with ''nenju elumbu kuzhambu'', a spicy and tangy goat meat gravy. The ''podi kozhi'' is usually topped with fried onions and curry leaves.<ref>{{cite web |url=http://www.thehindu.com/features/metroplus/All-the-way-from-Karaikudi/article14397076.ece |title=All the way from Karaikudi |first=Parshathy J. |last=Nath |date=23 June 2016 |newspaper=The Hindu |access-date=19 January 2017}}</ref><ref>{{cite news |url=http://www.thehindu.com/features/metroplus/little-chettinad-in-east-delhi/article6272241.ece |title=Little Chettinad in East Delhi |first=Rahul |last=Verma |date=1 August 2014 |newspaper=The Hindu |access-date=19 January 2017}}</ref><ref>{{cite news |url=http://indianexpress.com/article/lifestyle/food-wine/delicious-destinations-from-dindigul-biryani-to-bikaneri-bhujia-foodie-2852537/ |title=Delicious destinations: From Dindigul biryani to Bikaneri bhujia |date=14 June 2016 |newspaper=The Indian Express|access-date=19 January 2017}}</ref><ref>{{cite news |url=http://www.thehindu.com/features/metroplus/Food/When-Hyderabad-came-to-Chennai/article14485058.ece |title=When Hyderabad came to Chennai |first=Akila |last=Kannadasan |date=12 July 2016 |newspaper=The Hindu |access-date=19 January 2017}}</ref>
 
==== Degh Ki biryani ====
''Degh ki biryani'' is a typical ''biryani'' made from small cubes of beef or [[mutton]]. This ''biryani'' is famous in [[Parbhani]] and generally served at weddings.
 
The meat is flavoured with [[ginger]], garlic, [[Chili pepper|red chili]], [[cumin]], ''[[garam masala]]'', fried onion and [[curd]]. This ''biryani'' is also known as ''kachay gosht ki biryani'' or ''dum biryani'', where the meat is marinated and cooked along with the rice. It is left on a slow fire or ''[[Dum pukht|dum]]'' for a fragrant and aromatic flavor.
 
==== Delhi biryani ====
The Delhi version of ''biryani'' developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked ''biryani'' in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travelers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of ''biryani''. This is the reason why most shops that sold ''biryani'' in Delhi, tended to be near mosques such as [[Jama Masjid]] (for travellers) or traditional shopping districts (such as [[Chandni Chowk]]).
 
Each part of Delhi has its own style of ''biryani'', often based on its original purpose, thus giving rise to Nizamuddin ''biryani'', Shahjahanabad ''biryani'', etc.  Nizamuddin ''biryani'' usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the [[Nizamuddin Dargah]] shrine and thereafter to be distributed to devotees.<ref name="ndtvravish" /> A non-''dum'' ''biryani'', using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi ''biryani''. Another version of Delhi ''biryani'' uses ''achaar'' (pickles) and is called achaari ''biryani''.<ref name="pratibha">{{cite book |last1=Karan |first1=Pratibha |year=2009 |title=Biryani |publisher=Random House (India) |isbn=978-8184000931 }}</ref>
 
==== Dhakaiya biryani ====
[[File:Bangladeshi Biryani.jpg|thumb|right|Dhakaiya ''biriyani'']]
The city of [[Dhaka]] in Bangladesh is known for selling Chevon ''Biryani'', a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, [[mustard oil]], garlic, onion, [[black pepper]], [[saffron]], [[clove]], [[cardamom]], [[cinnamon]], salt, lemon, [[dahi (curd)|''doi'']], peanuts, [[cream]], [[raisin]]s and a small amount of cheese (either from cows or [[Water buffalo|buffalo]]). [[Haji Biriyani|Haji ''biryani'']] is a favourite among Bangladeshis living abroad.<ref>{{cite news |last1=Sakhawat |first1=Adil |title=Haji Biriyani: The Scintillating Taste from Old Dhaka |url=http://www.daily-sun.com/old_version/details_yes_08-03-2013_Haji-Biriyani:-The-Scintillating-Taste-from-Old-Dhaka_431_4_14_1_8.html |access-date=30 April 2015 |newspaper=[[Daily Sun (Bangladesh)|Daily Sun]] |date=8 March 2013 |url-status=dead |archive-url=https://web.archive.org/web/20150518091201/http://www.daily-sun.com/old_version/details_yes_08-03-2013_Haji-Biriyani:-The-Scintillating-Taste-from-Old-Dhaka_431_4_14_1_8.html |archive-date=18 May 2015}}</ref> A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt".<ref>{{cite news |last1=Mydans |first1=Seth |title=For A Secret Stew Recipe, Time Is Running Out |url=https://www.nytimes.com/1987/07/08/garden/for-a-secret-stew-recipe-time-is-running-out.html |date=8 July 1987 |newspaper=The New York Times |access-date=30 April 2015}}</ref>
 
Dhakaiya Kacchi ''Biryani'' is accompanied by ''[[borhani]]'', a salted mint drink made of yogurt, coriander, mint and salt.
 
==== Dindigul biryani ====
The [[Dindigul]] town of [[Tamil Nadu]] is noted for its ''biryani'', which uses a little curd and lemon juice for a tangy taste.<ref>{{cite news |url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/article783371.ece |title=Biryani bistro |newspaper=The Hindu |date=11 March 2010 |access-date=28 December 2012}}</ref>
 
==== Hyderabadi biryani ====
{{Main|Hyderabadi biryani}}
[[File:Hyderabadi Chicken Biryani.jpg|thumb|right|Hyderabadi Chicken ''Biryani'']]
Hyderabadi ''biryani'' is India's most famous ''biryani''; some say ''biryani'' is synonymous with Hyderabad’s.<ref>{{cite web |url=http://www.india.com/food-2/10-cities-in-india-for-the-food-lovers-soul-212397/ |title=10 Cities in India for the Food Lover's Soul |date=5 December 2014 |website=India.com |access-date=26 July 2016}}</ref> The crown dish of Hyderabadi Cuisine, Hyderabadi ''biryani'' developed under the rule of [[Qamar-ud-din Khan, Asif Jah I|Asaf Jah I]], who was first appointed as the governor of [[Deccan Plateau|Deccan]] by the [[Mughal Empire|Mughal]] Emperor [[Aurangzeb]]. It is made with ''[[basmati]]'' rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi ''biryani'', such as ''kachay gosht ki biryani'' or ''dum biryani'', where goat meat is marinated and cooked along with the rice. It is left on a slow fire or ''[[Dum pukht|dum]]'' for a fragrant and aromatic flavour.<ref>{{cite news |url=https://blogs.wsj.com/indiarealtime/2013/04/14/indias-best-city-for-biryani-is-2/ |title=India's Best City For Biryani Is... |date=14 April 2013 |newspaper=[[The Wall Street Journal]] |access-date=16 May 2016}}</ref>
 
==== Memoni/Kutchi biryani ====
Memoni ''biryani'' is an extremely spicy variety developed by the [[Memon people|Memons]] of [[Gujarat]]-[[Sindh]] region in India and Pakistan.<ref name="rediff_Priya2004"/> It is made with lamb, ''dahi'', fried onions, and potatoes, and fewer tomatoes compared to Sindhi ''biryani''. Memoni ''biryani'' also uses less food colouring compared to other ''biryanis'', allowing the rich colours of the various meats and rice (and vegetables, if present) to blend without too much orange colouring.{{citation needed|date=January 2018}}
 
==== Kalyani biryani ====
Kalyani ''biryani'' is a typical ''biryani'' from the former state of [[Hyderabad Deccan]].<ref>{{cite news |url=http://www.hindu.com/mag/2008/02/10/stories/2008021050080400.htm |archive-url=https://web.archive.org/web/20080216011627/http://www.hindu.com/mag/2008/02/10/stories/2008021050080400.htm |url-status=dead |archive-date=16 February 2008 |title=Stuff of memories |date=10 February 2008 |newspaper=[[The Hindu]] |access-date=6 August 2018}}</ref> Also known as the 'poor man's' Hyderabadi ''biryani'', Kalyani ''biryani'' is always made from small cubes of [[water buffalo|buffalo meat]].
 
The meat is flavoured with [[ginger]], garlic, [[turmeric]], [[Chili pepper|red chili]], [[cumin]], [[coriander]] powder, and much onion and tomato. It is first cooked as a thick [[curry]] and then cooked along with rice. Then given [[dum pukht|''dum'']] (the Indian method of [[steaming]] in a covered pot).
 
Kalyani ''biryani'' is supposed to have originated in [[Bidar]] during the reign of the Kalyani [[Nawab|Nawabs]], who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the [[Asaf Jahi Dynasty|Asaf Jahi]] family. Kalyani ''biryani'' was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their ''[[devdi]]'' or noble mansion.
 
==== Kolkata biryani ====
[[File:Kolkata Biryani.jpg|thumb|right|Kolkata ''biryani'']]
Calcutta or [[Kolkata]] ''biryani'' evolved from the [[Lucknow]] style, when Awadh's last [[Nawab]] [[Wajid Ali Shah]] was exiled in 1856 to the Kolkata suburb of [[Metiabruz]].<ref name="rediff_Priya2004"/> Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat. It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potato. But serious historians have rejected this as a myth. When Wajid Ali Shah arrived in Kolkata, potato was an exotic vegetable in India and the former Nawab of Awadh, being a connoisseur of great food encouraged their chefs to try new ingredients in the dish. The Kolkata ''biryani'' is much lighter on spices but high on flavours.
 
==== Rawther biryani ====
This type of ''biryani'' is popular in the [[Palakkad district|Palakkad]] and [[Coimbatore]] regions. This was most commonly prepared by [[Rawther]] families in Kerala and Tamil Nadu. This type of ''biryani'' is cooked in a different style. Goat meat is most commonly used and it is entirely different from [[malabar biryani|Malabar ''biryani'']].{{citation needed|date=January 2018}}
 
==== Sindhi biryani ====
[[File:Sindhi Biryani.JPG|thumb|right|[[Sindhi biryani|Sindhi ''biryani'']]]]
The exotic and aromatic [[Sindhi cuisine|Sindhi]] ''biryani'' is known in Pakistan for its spicy taste, fragrant rice and delicate meat. [[Sindhi biryani|Sindhi ''biryani'']] is a beloved staple in food menus of [[Pakistani cuisine|Pakistani]] and Sindhi cuisine. Sindhi ''biryani'' is prepared with meat and a mixture of [[basmati]] rice, vegetables and various spices. Sindhi ''biryani'' is often served by [[Pakistan International Airlines]] (PIA) on most of their international flights. A special version of Sindhi ''biryani'' sold by a shop in [[Karachi]] called the Students Center is popularly called "Students ''biryani''."<ref>{{Cite web|url=https://tribune.com.pk/story/298555/by-word-of-mouth-student-biryani-goes-global/|title=By word of mouth: Student Biryani goes global|last=Tribune.com.pk|date=2011-11-28|website=The Express Tribune|language=en-US|access-date=2019-05-24}}</ref>
 
==== Sri Lankan biryani ====
[[File:Chicken Biryani.jpg|thumbnail|Sri Lankan chicken ''biryani'']]
''Biryani'' was brought into [[Sri Lanka]] by the South Indian [[Muslims]] who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s.{{citation needed|date=February 2018}} In Sri Lanka, it is ''Buryani'', a colloquial word which generated from Buhari ''Biryani''. In many cases, Sri Lankan ''biryani'' is much spicier than most Indian varieties. Side dishes may include ''acchar,'' Malay pickle, cashew curry and mint ''sambol''.{{citation needed|date=January 2018}}
 
==== Thalassery biryani ====
{{Main|Thalassery cuisine}}
[[File:Biriyani.jpg|thumbnail|[[Thalassery biryani|Thalassery ''biryani'']]]]
Thalassery ''biryani'' is the variation of ''biryani'' found in the Indian state of [[Kerala]]. It is one of the many dishes of the [[Mappila|Malabar Muslim community]], and very popular.<ref>{{cite book |url=https://books.google.com/books?id=cZe-r38DYjcC |title=Biryani |last=Karan |first=Pratibha |year=2012 |publisher=Random House India |isbn=978-8-18400-254-6}}</ref>
 
The ingredients are chicken, spices and the specialty is the choice of rice called ''khyma''. [[Wayanad Gandhakasala rice|''Khyma'' rice]] is generally mixed with ''[[ghee]]''. Although a large number of spices such as mace, [[cashew nuts]], sultana [[raisin]]s, fennel-[[cumin seeds]], tomato, onion, ginger, garlic, [[shallot]], cloves and cinnamon are used,<ref>{{cite book |last=Abdulla |first=Ummi |title=Malabar Muslim Cookery |publisher=Orient Blackswan |year=1993 |isbn=978-8125013495 |page=2}}</ref> there is only a small amount of chili (or chili powder) used in its preparation.
 
A ''pakki'' ''biryani'', the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as ''khyma'' or ''jeerakasala''. The ''[[Dum pukht|dum]]'' method of preparation (sealing the lid with dough [''[[Maida (flour)|maida]]''] or cloth and placing red-hot charcoal above the lid) is applied here.
 
===Outside the Indian subcontinent===
 
====Burma====
[[File:Kyet Shar Soon biryani.jpg|upright|thumb|A dish of Burmese ''biryani'' (locally known as ''danpauk''), as served at Kyet Shar]]
 
In Myanmar (Burma), ''biryani'' is known in [[Burmese language|Burmese]] as ''danpauk'' or ''danbauk'' ({{Linktext|ဒံပေါက်}}), derived from the Persian term ''[[dum pukht]]'', which refers to a slow oven cooking technique. ''Danbauk'' is a mainstay at festive events such as [[Thingyan]], weddings and donation feasts.<ref name=":0">{{Cite web|url=https://www.mmtimes.com/business/13642-biryani-trade-takes-on-a-new-flavour.html|title=Biryani trade takes on a new flavour|date=2015-03-20|website=The Myanmar Times|access-date=2020-04-25}}</ref><ref>{{Cite web|url=https://www.mmtimes.com/news/mouth-watering-thingyan-food-and-delicacies.html|title=Mouth-watering Thingyan food and delicacies|date=2018-04-06|website=The Myanmar Times|access-date=2020-04-25}}</ref> Given ''danbauk''<nowiki/>'s South Asian origins, ''danbauk'' restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.<ref name=":0" />
 
Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.<ref>{{Cite web|url=https://www.foodmagazinemyanmar.com/contributors/%E1%80%92%E1%80%B6%E1%80%95%E1%80%B1%E1%80%AB%E1%80%80%E1%80%BA-biryani/|title=ဒံပေါက် (Biryani)|date=2019-09-12|website=Food Magazine Myanmar|language=my|access-date=2020-04-25}}</ref> In ''danbauk'', chicken specially seasoned with a ''danbauk'' [[Spice mix|masala]] spice mix,<ref>{{Cite web|url=https://www.foodmagazinemyanmar.com/contributors/%E1%81%BE%E1%80%80%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AC%E1%80%B8%E1%80%92%E1%80%B6%E1%80%B1%E1%80%95%E1%80%AB%E1%80%80%E1%80%B9/|title=ကြက်သားဒံပေါက်|website=Food Magazine Myanmar|access-date=2020-04-25}}</ref> is cooked with the rice.<ref>{{cite news |url=http://www.sfgate.com/recipes/article/The-Burmese-Way-A-visit-to-the-land-of-pagodas-3238193.php#photo-2382531 |newspaper=[[The San Francisco Chronicle]] |title=The Burmese Way / A visit to the land of pagodas and enchanting cuisine |quote=Burmese chicken biryani differs from its Indian counterpart: the chicken is cooked with the rice. |first=Mai |last=Pham |date=11 October 2000}}</ref> ''Danbauk'' is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup.<ref name="mmtimes.com">{{Cite web|url=https://www.mmtimes.com/news/top-10-biryani-restaurants-yangon.html|title=Top 10: Biryani Restaurants in Yangon|date=2020-01-03|website=The Myanmar Times|access-date=2020-04-25}}</ref> In recent decades, ''danbauk'' restaurants have innovated variations, including "ambrosia" ''biryani'' ({{Linktext|နတ်သုဓာထမင်း}}), which features dried fruits and buttered rice.<ref name="mmtimes.com"/>
 
====Western Asia====
In Iraq, ''biryani'' (برياني: "biryani"), is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq especially in [[Iraqi Kurdistan]]. Most variations also include [[Rice vermicelli|vermicelli]], fried onions, fried potato cubes, almonds and raisins spread liberally over the rice.<ref name="rediff_Priya2004"/> Sometimes, a sour/spicy tomato sauce is served on the side (''maraq'').
 
In Iran, during the [[Safavid dynasty]] (1501–1736), a dish called ''Berian'' ([[Nastaliq script]]: {{Nastaliq|بریان پلو}}) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like [[raisin]]s, [[prune]]s or [[pomegranate]] seeds—and later cooked in a [[Tandoor|''tannour'']] oven, then served with [[steamed rice]].{{citation needed|date=September 2018}}
 
====Afghan biryani====
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 [[Pilaf|''pulao'']] and ''biryani''.  Afghani ''biryani'' tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.<ref name="ndtvravish">{{cite AV media |people=Ravish Kumar interviews historian Sohali Hashmi |date=9 September 2016 |title=प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? |trans-title=Prime Time: What will separate from Biryani? |medium=Television production |language=hi |url=https://khabar.ndtv.com/video/show/prime-time/prime-time-what-will-be-separate-from-biryani-430689?yt |access-date=19 October 2016 |location=Old Delhi |publisher=NDTV}}</ref>
 
====Indonesia====
[[File:Nasi Kebuli Jakarta.JPG|thumb|upright|An authentic ''[[nasi kebuli]]'' served in [[Jakarta]].]]
''[[Nasi kebuli]]'' is an Indonesian spicy steamed rice dish<ref>{{cite news|title=Nasi Kebuli Gaya Betawi |date=21 February 2009 |newspaper= Kompas |url=http://travel.kompas.com/read/2009/02/21/08230951/nasi.kebuli.gaya.betawi|language=id |access-date=30 January 2015}}</ref> cooked in goat meat broth, milk and ''[[ghee]]''.<ref>{{cite book|url=https://books.google.com/books?id=9ihcDAAAQBAJ&q=kebuli+rice&pg=PA31|title=Kumpulan Masakan Favorit Sepanjang Masa|language=id| first = T.S. | last = Dharmaputra|isbn=978-602-213-036-9|publisher=Puspa Swara| year = 2015 | location = Jakarta | access-date=5 June 2017}}</ref> ''Nasi kebuli'' is descended from [[Kabuli Palaw|''kabuli palaw'']] which is an Afghani rice dish, similar to ''biryani'' served in the [[Indian subcontinent]].<ref>{{cite book|url=https://books.google.com/books?id=hcUWBAAAQBAJ&q=shredded+carrots+kabuli&pg=PA60|title=Mountain to Mountain: A Journey of Adventure and Activism for the Women of Afghanistan|first=Shannon|last=Galpin|publisher=Macmillan|author-link=Shannon Galpin|year=2014|isbn=978-1-250-04664-2}}</ref>
 
Although Indonesia has authentic ''nasi kebuli'', Indonesia also inherited and has local-style of ''biryani'' which known as ''nasi biryani'' or ''nasi briyani''. ''Nasi biryani'' is popular among and often associated as [[Acehnese cuisine|Acehnese]], [[Indonesian Arab cuisine|Arab Indonesian]], [[Indonesian Indian cuisine|Indian Indonesian]] and [[Malay cuisine]].<ref>{{cite web |url=http://www.lintas.me/go/travel.kompas.com/sajian-kebuli-mandi-dan-biryani |title=Sajian Kebuli, Mandi, dan Biryani |website=Kompas.com |date=6 July 2014 |language=id |access-date=24 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140903084827/http://www.lintas.me/go/travel.kompas.com/sajian-kebuli-mandi-dan-biryani |archive-date=3 September 2014}}</ref>
 
====Malaysia and Singapore====
[[File:Mutton briyani from Little India, Singapore - 20130719.jpg|thumb|Mutton ''biryani'' at [[Little India, Singapore]].]]
''Nasi briyani'' dishes are very popular in Malaysia and Singapore. As an important part of [[Malaysian Indian cuisine]], they are popularized through [[mamak stall]]s, [[hawker centre]]s, and [[food court]]s as well as fine dining restaurants.
 
==== Mauritius ====
''Biryani'' dishes are very popular in Mauritius especially at Hindu and Muslim weddings. It is also widely available at street food places.
 
====Philippines====
[[Kapampangan cuisine]] of the Philippines (often in [[Pampanga]]) 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 [[Festival|fiestas]]. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. ''Nasing biringyi'' is similar to the ''nasi [[briyani]]'' dish of Malaysia in style and taste. A version that has merged with the [[Paelya|Filipino version]] of the [[Paella|Spanish ''paella'']] is known as ''[[bringhe]]''.<ref>{{Cite web |url=https://aboucheamused.com/2012/01/16/come-taste-my-philippines-the-food-of-pampanga/ |title=Come Taste My Philippines – the food of Pampanga |date=16 January 2012 |website=A Bouche Amused |access-date=20 February 2018}}</ref>
 
====South Africa====
In the [[Cape Malay]] culture, a variation of ''biryani'' incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Sometimes it is made using the [[Dum pukht|''dum''-cooking]] method, but this isn't very common. The spices are similar to those used in the original Indian ''biryani''.
 
====Thailand====
[[File:Khaomhokkhai.png|thumb|''Khao mhok ghai'' (Thai ''biryani'' with chicken)]]
''Biryani'' in Thailand is commonly known as ''khao mhok'' ({{lang-th|ข้าวหมก}}). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and often served with a green sour sauce.
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=== Turkey ===
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=== Tehari ===
[[Tehri (dish)|''Tehari'']] and ''tehri'' are names for a vegetarian dish similar to ''biryani''. It was developed for the Hindu bookkeepers of the Muslim [[Nawab]]s. It is prepared by adding the potatoes to the rice, as opposed to the case of ''biryani'', where the rice is added to the meat. In [[Kashmir]], ''tehari'' is sold as [[street food]]. ''Tehari'' became more popular during [[World War II]], when meat prices increased substantially and potatoes became the popular substitute in ''biryani''.


==See also==
{{portal|Food}}
* [[List of rice dishes]]
* [[Tehri (dish)|Tehari]]


==Other websites==
==References==
{{commons cat-inline}}
{{reflist|30em}}


[[Category:Middle Eastern foods]]
==External links==
[[Category:Indian food]]
* {{Commons category-inline|Biryani}}
[[Category:Pakistani food]]
* {{Cookbook-inline}}
[[Category:Rice dishes]]


{{Rice dishes |state=collapsed}}
{{Bangladeshi dishes|state=collapsed}}
{{Burmese cuisine}}
{{Indian Dishes |state=collapsed}}
{{Indonesian cuisine}}
{{Malaysian cuisine |state=collapsed}}
{{Pakistani dishes |state=collapsed}}
{{Sri Lankan cuisine}}
{{Street food}}


{{simple-Wikipedia}}
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[[Category:Gujarati cuisine]]
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[[Category:Sri Lankan lamb dishes]]
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[[Category:Telangana cuisine]]
[[Category:Chicken and rice dishes]]
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