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Biryani

Biryani (pronounced [bɪr.jaːniː]) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.[1][2][3] It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraq.[4] It is made with Indian spices, rice, meat (chicken, goat, pork, lamb, prawn, or fish), vegetables or eggs. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one the most popular dishes which has acquired a niche for itself in South Asian cuisine.

Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb,[22] prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.[18]

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,[23] pepper, cloves,[23] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies,[24] and garlic. The premium varieties include saffron.[23] In all biryanis, the main ingredient that accompanies the spices is the 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.


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