Biryani

Hyderabadi biryani served with Indian dishes.

Biryani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name comes from the Persian word beryā(n) which means "fried" or "roasted".

Kofta_Biryani

The cooking method of Biryani came from Iran. It was brought to the Indian subcontinent by Iranian 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.

Ingredients

The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient with the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

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 flavored rice and strongly flavored sauce and meat or vegetables.

Biryani Recipe

Mandi_biryani-yum_yum_tree-Gachibowli-Telangana

Bombay_Biryani

Biryani is a popular Indian and Pakistani mixed rice dish that typically includes a variety of spices, meat, vegetables, and basmati rice. The dish is known for its aromatic flavors and is a staple in many South Asian cuisines.

History

• The origins of biryani are not well documented, but it is believed to have originated in the Indian subcontinent, possibly in the Mughal era. The dish has since spread to other parts of the world, and variations of the dish are now found in many countries, including Pakistan, Bangladesh, Iran, and the Middle East.

Description

• Biryani is typically made by cooking rice and meat separately, and then combining them with a variety of spices and vegetables. The spices used in biryani can vary depending on the region and the chef, but typically include cumin, coriander, turmeric, cardamom, cinnamon, and cloves.
• Meat is a common ingredient in biryani, and can include chicken, lamb, beef, or goat. Vegetarian versions of the dish are also popular, and may include paneer, tofu, or a variety of vegetables.
• Biryani is typically served with raita, a yogurt-based condiment, and is often accompanied by a variety of side dishes, such as chutney, pickles, or papadums.

CHICKEN BIRIYANI WITH BASMATI RICE

Portion	100 g
Fiber, total dietary	0.6 g
Calcium, Ca	18 mg
Iron, Fe	1.06 mg
Vitamin A, IU	294 IU
Vitamin C, total ascorbic acid	2.6 mg
Protein	8.24 g
Total lipid (fat)	2.65 g
Carbohydrate, by difference	15 g
Energy	117 kcal
Sugars, total including NLEA	1.47 g
Cholesterol	26 mg
Sodium, Na	191 mg
Fatty acids, total saturated	0.74 g

Variations

• Chicken biryani: This is one of the most popular types of biryani, and it's made by cooking marinated chicken with spices and then layering it with cooked basmati rice. Some recipes call for the chicken to be cooked separately and then added to the rice.
• Vegetable biryani: For a vegetarian option, try a vegetable biryani. This dish is made by cooking vegetables like carrots, peas, and potatoes with spices, and then layering them with cooked basmati rice.
• Hyderabadi biryani: This is a famous biryani from the city of Hyderabad in India. It's made with marinated meat (usually chicken or lamb) that's cooked with spices and then layered with rice. It's typically served with raita (a yogurt-based side dish).
• [[Sindhi Biryani: This biryani comes from the Sindh region of Pakistan, and it's made with marinated meat that's cooked with tomatoes, onions, and spices. It's then layered with rice and fried onions.
• Lucknowi biryani: This is a biryani from the city of Lucknow in India, and it's known for its use of whole spices like cinnamon, cardamom, and cloves. It's typically made with meat (like chicken or lamb) that's cooked with the spices and then layered with rice.
• Kolkata biryani: This biryani is a specialty of the city of Kolkata in India, and it's made with basmati rice, meat (usually chicken), potatoes, and a mix of spices including saffron and cinnamon.
• Bombay biryani: This biryani is a popular street food in Mumbai, India, and it's made with marinated meat that's cooked with tomatoes, onions, and spices. It's then layered with rice and served with a side of raita.

See also

• Indian cuisine
• Pakistani cuisine
• Rice
• Spices

• 

  Chicken Biryani

• 

  Mutton Biryani of Hyderabad

• 

  Biryani

• 

  Mutton Biryani

• 

  Art of Biryani

Nutritional qualities and comments

Biryani is not only appetizing but also very nutritious food. A rich source of energy, vitamin A, C, protein, iron (the ones with meat added), and calcium. However, given the rice as the base of it, it is not keto friendly with net carbohydrates of a about 14 per serving of 100 grams and most people consume more than one serving.

		A plate of Chicken biryani for you
		Here is a plate of Chicken biryani for you. Biryani is a rice-based dish made with spices, rice (usually basmati), and mixed with chicken, mutton etc. Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine. Thank you. ~~~~ For more Indian dishes, visit the Kitchen of WikiProject India.

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