Biryani: Difference between revisions

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

{{Distinguish|Isfahan Beryani}}

{{Use British English|date=March 2013}}

{{Use dmy dates|date=July 2020}}

| image            = Biryani of Lahore.jpg

| caption          = Biryani from Lahore, [[Pakistan]]

|special=[[Devanagari|Hindi]], [[Urdu alphabet|Urdu]], [[Arabic alphabet|Arabic]], and [[Persian alphabet|Persian]] text

|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

'''Biryani''' ([[Help:IPA/English|/bɜːrˈjɑːni/]]) is a [[mixed rice dish]] originating among the [[Islam in South Asia|Muslims of the Indian subcontinent]]. It is made with [[Indian spices]], [[rice]], and some type of [[meat]] ([[chicken]], [[beef]], [[goat]], [[Lamb (food)|lamb]], [[prawn]], [[fish]]), and sometimes, in addition, [[egg as food|eggs]] and [[Potato|potatoes]].<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 one of the most popular dishes in [[South Asia]], as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in [[Iraq]], [[Thailand]], and [[Malaysia]].<ref>{{Cite news |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|work=Duluth News Tribune|language=en}}</ref> ''Biryani'' is the single most-ordered dish on Indian [[online food ordering]] and [[food delivery|delivery]] services.<ref name=":1">{{Cite web|last=Daniyal|first=Shoaib|title=Biryani is India's most popular dish – so why does the BJP hate it so much?|url=https://scroll.in/article/952475/biryani-is-indias-most-popular-dish-so-why-does-the-bjp-hate-it-so-much|access-date=2021-12-17|website=Scroll.in|language=en-US}}</ref><ref>{{cite web |last1=Tandon |first1=Suneera |title=Jubilant FoodWorks forays into biryani business with 'Ekdum' |url=https://www.livemint.com/companies/news/jubilant-foodworks-forays-into-biryani-brand-ekdum-11608126898411.html |website=mint |access-date=15 November 2021 |language=en |date=16 December 2020}}</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> It may alternatively be related to the Persian word ''bereshtan'' ({{lang-fa|{{Wikt-lang|fa|برشتن}}}}) which likewise means "to roast (onions)", as the dish is often prepared by flavoring rice with fried onions and meat, besides mild spices. Persian 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>

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>

<gallery class="center" widths="180px" heights="145px">

Mirchi ka salan and Dahi chutney.jpg|Two ''biryani'' accompaniments, ''[[mirchi ka salan]]'' and ''[[raita]]''

* In ''biryani'', meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. ''Pulao'' is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. 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 together and then simmered for [[dum pukht|dum cooking]] until the liquid is absorbed.<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>

''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 [[Baking|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 (proper [[Dum pukht]]).<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.

 

''Kacchi biryani'' is technically much more demanding and time-consuming than ''pakki biryani'', for the following reasons:

* 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 understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making ''kacchi biryani'' requires a seasoned hand.

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'', 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''.

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.

[[File:Degh ki.jpg|thumb]]

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 short grain and fine 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, [[Curd (India)|''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.<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>

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 and egg ('dim' in bengali). 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 news |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|work=The Express Tribune|language=en-US|access-date=2019-05-24}}</ref>

In Iraq and in the states of the Persian gulf, ''biryani'' (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq especially with [[Assyrian people|Assyrians]] . Most variations also include [[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'').

[[File:Nasi Kebuli Jakarta.JPG|thumb|upright|An authentic ''[[nasi kebuli]]'' served in [[Jakarta]].]]

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>

[[File:Mutton briyani from Little India, Singapore - 20130719.jpg|thumb|Mutton ''biryani'' at [[Little India, Singapore]].]]

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

''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.

[[Tehri (dish)|Tehari]], tehri and tehari are various names for the vegetarian adaptation of Biryani but mainly classified as pulao. It was developed for the Hindu bookkeepers of the Muslim [[Nawab|Nawabs]]. 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.