Biryani: Difference between revisions

{{short description|Rice dish from the Indian subcontinent}}

| 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]]

* Indian spices

'''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'' 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>

''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>

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>  

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 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"/>  

* 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 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" />

== Preparation Styles: Pakki vs. Kacchi biryani ==

* 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.

* 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.

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]]'' 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>

[[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 ====

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.

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]]).  

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>

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 ''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'' 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]].

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.

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.

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>

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.

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}}

''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.

''Biryani'' dishes are very popular in Mauritius especially at Hindu and Muslim weddings. It is also widely available at street food places.

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''.

=== Turkey ===

=== 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''.