Biryani is one of the most popular dishes in South Asia and among theSouth Asian diaspora, though the dish is often associated withthe region's Muslim population in particular.[1] Regional variations exist, such as regarding the addition ofeggs and/orpotatoes, as well asreligious ones, such as the replacement of meat withpaneer or vegetables by vegetarians.[2] Similar dishes are also prepared in many other countries likeIraq andMalaysia, and was often spread to such places by South Asian diaspora populations.[3][4] Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been described as the most popular dish inIndia.[5][6]
Etymology
Biryani depicted on a 2017 Indian stamp
Theories propose that the word biryani comes frombirinj (Persian:برنج), the Persian word for rice.[7][8] Another theory states that it is derived frombiryan orberiyan (Persian:بریان), which means "to fry" or "to roast".[9][10][11] It may alternatively be related to the Persian wordbereshtan (Persian:برشتن) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, along with mild spices.
Origin
According to the historianLizzie Collingham, the modernbiryani developed in the royal kitchens of theMughal Empire (1526–1857) and is a mix of the native spicy rice dishes of South Asia and the Persianpolao.[12] Indian restaurateur Kris Dhillon believes that the dish originated inPersia and was brought to South Asia by the Mughals.[13] Salma Hossein, whom theBBC has dubbed the "doyenne of Islamic cooking in India," shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era. Food scholarPushpesh Pant also challenges the Mughal-origin claim, stating that it originated inIran and that "there is no evidence that biryani first came to this land with the Mughals. It is far more probable that it travelled with pilgrims and soldier-statesmen of noble descent to theDeccan region in South India".[14]
Another theory claims that the dish was prepared in South Asia before the first Mughal emperorBabur conquered India.[15] The 16th-century Mughal textAin-i-Akbari makes no distinction betweenbiryanis andpilaf (orpulao): it states that the word "biryani" is of older usage in India.[16] A similar theory, thatbiryani[17] came to India withTimur's invasion, appears to be incorrect because there is no record ofbiryani having existed in his native land during that period.[15]
Pratibha Karan, author ofBiryani, writes howbiryani is of Mughal origin, derived frompilaf varieties brought to the Indian subcontinent byArab andPersian traders. She speculates that thepulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with any available red meat. Over time, the dish becamebiryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[8][15]
According to Vishwanath Shenoy, the owner of abiryani restaurant chain in India, one branch ofbiryani comes from the Mughals, while another was brought by the Arab traders toMalabar in South India.[18]
There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.[19]
Pilaf orpulao, as it is known on the Indian subcontinent, is another mixed rice dish popular in thecuisines of the Indian subcontinent, Central Asia, andMiddle Eastern cuisine. Opinions differ on the differences betweenpulao andbiryani, and whether there is actually a difference between the two.[21][22]
According to Delhi-based historianSohail Hashmi,pulao tends to be plainer thanbiryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions.Biryani contains more gravy (oryakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured.Biryani is also cooked with additional dressings and often would have a light layer ofscorched rice at the bottom.[23]
Author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that abiryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while thepulao is not layered.[15]
Biryani is the primary dish in a meal, while thepulao is usually a secondary accompaniment to a larger meal.
Inbiryani, 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 have reportedpulao recipes in which the rice and meat are cooked together and then simmered fordum cooking until the liquid is absorbed.[21][25]
Biryanis have more complex and stronger spices compared topulao.
Ingredients forbiryani are extensive and vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb,[27] prawn or fish) is the prime ingredient with rice. As is common in dishes of South Asia, vegetables are sometimes also used when preparingbiryani. Corn may be used, depending on the season and availability. Navratanbiryani tends to use sweeter, richer ingredients such ascashews,sultanas (kishmish), and fruits such as apples andpineapples.[23]
The main ingredient that usually accompanies the spices is chicken,lamb orgoat meat; special varieties might use beef or seafood instead. The dish may be served withraita,dahi chutney, or other accompaniments to soothe the biryani and lower the heat from the spices in the biryani. Other sides includeseekh kebab,Qorma,curry, a sour dish ofaubergine (brinjal),boiled eggs, andsalad.
Preparation styles
Biryani can be cooked using one of two styles/techniques,pakki ("cooked") andkacchi ("raw").[30]
In apakki 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 to give the rice different colours and flavours). The contents are thenbaked to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
In akacchi biryani, layers of raw marinated meat are alternated in 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 (properdum pukht).
A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom 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 thanpakki biryani, for the following reasons:
The different ingredients—meat, rice, vegetables—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, manykacchi 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 the cooking progress—it takes expertise and understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence makingkacchi biryani requires a seasoned hand.
Varieties
On the Indian subcontinent
Hyderabadi eggbiryani served with mirchi ka salan, raita and saladA Hyderabadi vegetablebiryani served inTampa, U.S.Biryani of Lahore
There are many types ofbiryani, whose names are often based on their region of origin. For example,Sindhi biryani developed in theSindh region of what is now Pakistan, andHyderabadi biryani developed in the city ofHyderabad in South India.
Some have taken the name of the shop that sells it, for example:Haji Biriyani,Haji Nanna Biriyani inOld Dhaka,[31]Fakhruddin Biriyani inDhaka,[32][33] Studentsbiryani inKarachi, Luckybiryani in Bandra, Mumbai and Baghdadibiryani inColaba, Mumbai.[23]Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.[34]
Ambur/Vaniyambadi biryani
Ambur/Vaniyambadibiryani is a variety cooked in the neighboring towns ofAmbur andVaniyambadi in theTirupattur district of the northeastern part ofTamil Nadu, which houses a high Muslim population. It was introduced during the time of theNawabs of Arcot who once ruled the area. It is typically made withjeera samba rice. Nowadays, it is popular as bothAmbur orVaniyambadi stylebiryani as those are two prominent towns along the popularBangalore to Chennai highway, where travellers are known to stop for eating.[35]
The Ambur/Vaniyambadibiryani is often accompanied bydhalcha, a sourbrinjal curry, andpachadi orraitha (sliced onions mixed with plain yogurt, tomato, chilies, and salt). It is known to have a distinctive aroma and is considered light on the stomach.[citation needed] The usage of spice is moderate, and curd is used as a gravy base. It also utilizes a higher ratio of meat to rice.[16] Ambur-stylebiryani is popular as a street food all acrossSouth India.
Bhatkali/Navayathi biryani
This is an integral part of theNavayath cuisine and a specialty ofBhatkal, a coastal town inKarnataka. Its origins are traced to the Persian traders who introducedbiryani along withkababs and Indian breads. In Bhatkalibiryani, the meat is cooked in an onion and green chili-basedmasala and layered with fragrant rice. It has a unique spicy flavour, and the rice is overwhelmingly white with mild streaks of orange. Its variations include beef, goat, chicken,titar (partridge), egg, fish, crab, prawn, and vegetablebiryani.
Though similar to those inThalassery, thisbiryani differs with lingering after-notes of mashed onions laced with garlic.[citation needed] A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkalibiryani. No oil is used.[36]
Another variety common among the Navayath mainly involves rice vermicelli being used as a substitute for rice, therefore lending this biryani the name shayya orshayyo as a result of its use. Like many other recipes, the meat, typically chicken, is first cooked with spices and yoghurt, with the vermicelli and fried onions being added later.[37]
Bohri biryani
Thisbiryani, traditionally made by theBohri community, is one with a rich history. The Bohris, originally fromYemen, migrated mainly toGujarat and other parts of India between the 11th and 13th centuries. As a result, the dish incorporates both Yemeni and Gujarati influences. The recipe is typically standard and can vary, although its signature ingredients include crispy potatoes along with even more tomatoes and onions. It is seemingly also a dish in Pakistan.[38]
Chettinad biryani
Chettinadbiryani is famous in the Indian state ofTamil Nadu. It is mostly made usingjeera samba rice, and is known to have a distinct aroma of spices andghee.This biryani is usually paired withnenju elumbu kuzhambu, a spicy and tangy goat meat gravy[citation needed]. Thepodikozhi is usually topped with fried onions and curry leaves.[39][40][41][42]
Degh biryani, as served in Parbhani District and surroundings
Degh ki biryani is a traditional biryani dish made with small cubes of beef or mutton. This biryani is believed to have originated in the Ahmadnagar Sultanate and is particularly famous in Parbhani, a city in the Marathwada region of Maharashtra. It is commonly served at weddings.
The meat is marinated with a blend of spices, including ginger, garlic, red chili powder, cumin, garam masala, fried onions, and curd, enhancing its rich flavor. This biryani is also referred to askachay gosht ki biryani ordum biryani, as the marinated meat is slow-cooked with fragrant, short-grained rice underdum (sealed, slow-cooking method) to enhance its aroma and taste. The dish is cooked on a low flame using thedum method, allowing the flavors to infuse deeply, resulting in a rich, aromatic biryani.
Delhi biryani
The Delhi version ofbiryani developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cookedbiryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions ofbiryani. This is the reason why most shops that soldbiryani in Delhi tended to be near mosques such asJama Masjid (for travellers) or traditional shopping districts (such asChandni Chowk).[citation needed]
Each part of Delhi has its own style of biryani, often based on its original purpose, thus giving rise to Nizamuddinbiryani, Shahjahanabadbiryani, and others.[citation needed] Nizamuddinbiryani usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at theNizamuddin Dargah shrine and thereafter to be distributed to devotees.[23] A non-dumbiryani, using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi, is informally called Babu Shahibiryani. Another version of Delhibiryani usesachaar (pickles) and is called achaaribiryani.[43]
Dhakaiya biryani
Bengali mutton biryani is known as Dhaka kacchibiriyani
The city ofDhaka in Bangladesh used to be the capital ofBengal Subah and is known for Dhakaiya kacchibiryani, achevonbiryani 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,doi, peanuts,cream,raisins and a small amount of cheese (either from cows orbuffalo). It is accompanied byborhani, a salted mint drink made of yogurt, coriander, mint and salt.
Hajibiryani is a favourite among Bangladeshis living abroad.[44] 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".[45]Bengali-style biryani often includes potatoes.
Dindigul biryani
The city ofDindigul in Tamil Nadu is noted for itsbiryani, which uses a little curd and lemon juice for a tangy taste.[46]
Donne biryani
According to some historians, thisbiryani is believed to have originated many centuries ago, although the purported origins are numerous and disputed. One historical account states that in 1638,Shahaji Bhosale of the Maratha Empire achieved his conquest ofBangalore in Karnataka, and his descendants set up and ran these new establishments called "military hotels".[47]
Today, themilitary hotels of Bangalore are well known for sellingbiryani served in dried leaf bowls calleddonne in Kannada.[48] Like many other biryani varieties in South India, it uses standard short-grainseeraga samba rice. Along with yogurt and spices, it contains a gravy, mainly composed ofmint,coriander leaves andgreen chillies, that gives the biryani its signature green colour. To impart a specific taste, the recipe for this biryani usually includes either kapok buds (known as Marathi moggu) orstone flowers as additional spices. The choice of meat can be either chicken or mutton.[49][50][51]
Hyderabadibiryani is India's most famousbiryani; some saybiryani is synonymous with Hyderabad.[52] Hyderabadibiryani developed inHyderabad Subah under the rule ofAsaf Jah I, who was first appointed as the governor ofDeccan by theMughal EmperorAurangzeb. It is made withbasmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadibiryani, such askachay gosht ki biryani ordum biryani, wheregoat meat is marinated and cooked along with the rice. It is left on a slow fire ordum for a fragrant and aromatic flavour.[53]
Kutchi/Memoni biryani
Memoni or Kutchibiryani is an extremely spicy variety developed by theMemons ofGujarat-Sindh region in India and Pakistan.[18] It is made with mutton,dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhibiryani.
Kalyani biryani
Beefbiryani
Kalyanibiryani is a beefbiryani from the former state ofHyderabad Deccan.[54] Also known as the "poor man's" Hyderabadibiryani, Kalyanibiryani is made from small cubes ofbuffalo meat or cow meat.[55][56]
The meat is flavoured withginger, garlic,turmeric,red chili,cumin,coriander powder, and considerable amounts of onion and tomato. It is first cooked in a thickcurry and then cooked along with rice. It is then cookeddum-style (the Indian method ofsteaming in a covered pot). It has a distinct flavour of tomatoes,jeera anddhania.[57]
Kalyanibiryani is supposed to have originated inBidar during the reign of the KalyaniNawabs, who migrated to Hyderabad in the mid-18th century after one of the Nawabs, Ghazanfur Jang, married into theAsaf Jahi family and united their realms.[citation needed] Kalyanibiryani was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited theirdevdi or noble mansion.
Kizhi biryani
This variant ofbiryani is well-known in the state ofKerala, and gets its name from the method by which it is prepared. The recipe is considerably different from many others due to its preparation and assemblage. The meat can typically be chicken, fish orchemmeen (prawns), depending on the region. Unlike other methods, the meat is marinated in spices and lemon juice and cooked separately, as are the rice and gravy. Coconut milk is used as a signature ingredient to enrich the texture.
The easily distinguishable aspect of this biryani is in its serving. A banana leaf is cut in half and tempered, and the meat, rice and gravy are all placed together in a particular fashion on its surface, involving some herbs andbirista (fried onions). Additional accompaniments may include eggs and coconutchutney. After assembly, the biryani is wrapped within the leaf and steamed. Due to the manner in which it is cooked and served, this is most likely ideal to be consumed by only one person.[58]
Calcutta orKolkatabiryani evolved from Dhakaiya biryani andLucknow-style biryani when Awadh's last Nawab,Wajid Ali Shah, was exiled in 1856 to the Kolkata suburb ofMetiabruz. Shah brought his personal chef with him. Like Dhakaiya biryani, Kolkata biryani is characterized by the presence of potatoes.[18]
Lucknow biryani
Lucknow was a capital ofAwadh Subah. For Lucknow, or Awadhi, biryani, basmati rice is cooked inghee with warm, aromatic spices and then layered with a type of meat curry or marinade, sealed, and cooked over low heat until done.[59][60]
Beary biryani (Mangalorean-style biryani)
Beary biryani is a specialty of theBeary community in coastalKarnataka and is also referred to as Mangalorean-style biryani. This biryani is distinct for its use of green chilies and coconut, giving it a rich, mildly spicy flavor with subtle hints of fennel. The spice blend typically includes nutmeg, mace (javitri), fennel seeds, poppy seeds, star anise, almonds, and fresh mint leaves. The rice and meat (mutton, chicken, or beef) are first cooked separately, then layered and slow-cooked together in thedum style, allowing the flavors to blend harmoniously. This biryani is popularly served at weddings and family gatherings.
This viral style ofbiryani traces its origins to "The Spicy Venue" restaurant in Hyderabad. The recipe is unique and easily distinguishable from every other biryani by appearance. It is composed of a muttonkeema and prawn biryani wrapped inside anomurice-style seasoned omelette.[61]
This type ofbiryani is popular in thePalakkad andCoimbatore regions. This was most commonly prepared byRowther families in Kerala and Tamil Nadu. This type ofbiryani is cooked in a different style. Goat meat is most commonly used and it is entirely different fromMalabarbiryani.[citation needed]
The exotic and aromaticSindhibiryani, originating in the former Mughal subah based inThatta, is known in Pakistan for its spicy taste, fragrant rice, and delicate meat.Sindhibiryani is a staple in food menus ofPakistani and Sindhi cuisine. Thisbiryani is prepared with meat and a mixture ofbasmati rice, vegetables, and various spices.
Sofiyani biryani
Also known assafeeda biryani, this variant of biryani is another with Hyderabadi origins. It was said to have been created for a Nizam who was very fond of biryani but was unable to digest spices. Today, the recipe mainly involveskhoya and almond paste as a base along with meat and many other ingredients, with no trace of red chillies or chilli powder, which leads to the so-called "white" look of this dish. Green chillies may be used as an alternative.[62]
Biryani was introduced in the 1900s toSri Lanka by theIndian Muslims who engaged in trade within the country.[citation needed] In many cases, Sri Lankanbiryani is spicier than most Indian varieties. Side dishes may include Malay pickle, cashew curry and mint sambol.[citation needed]
Thalasserybiryani is the variation ofbiryani found in the Indian state ofKerala. It is one of the many dishes of theKerala Muslim community.[63]
The primary ingredients are chicken with spices, with the unique ingredient being the choice of rice, calledkhyma.Khyma rice is generally mixed withghee. Although a large number of spices such as mace,cashew nuts, sultanaraisins, fennel andcumin seeds, tomatoes, onions, ginger, garlic,shallots, cloves and cinnamon are used,[64] there is only a small amount of chilli (or chili powder) used in its preparation.
As apakki type ofbiryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known askhyma orjeerakasala. Thedum method of preparation is applied to avoidscorched rice.
In Kerala, another variety called beefbiryani is well known.[65]
Travancore biriyani
Travancore biriyani is a dish from Trivandrum. Characterized by its use of long-grained basmati rice, the biryani is lightly spiced with whole spices such as cloves, cinnamon, and bay leaves, and enriched with ghee or coconut oil. Typically prepared with mutton, chicken, or beef, it is garnished with fried cashew nuts, raisins, fresh coriander, and mint leaves, and often includes a boiled egg at the center. It is served with accompaniments like raita, coconut chutney, lime pickle, and pappadam.[66]
Outside the Indian subcontinent
Burma
A dish of Burmesebiryani (locally known asdanpauk), as served at Kyet Shar
In Myanmar (Burma),biryani is known inBurmese asdanpauk ordanbauk (ဒံပေါက်), derived from the Persian termdum pukht, which refers to a slow oven cooking technique.Danbauk is a mainstay at festive events such asThingyan, weddings and donation feasts.[67][68] Givendanbauk's South Asian origins,danbauk restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.[67]
Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.[69] Indanbauk, chicken specially seasoned with adanbaukmasala spice mix,[70] is cooked with the rice.[71]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.[72] In recent decades,danbauk restaurants have innovated variations, including "ambrosia"biryani (နတ်သုဓာထမင်း), which features dried fruits and buttered rice.[72]
West Asia
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 in theKurdistan Region. Most variations also includevermicelli, fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice.[18] Sometimes, a sour/spicy tomato sauce is served on the side (maraq).
A different dish calledbiryan is popular in Afghanistan.Biryan traces its origins to the same source asbiryani, when most of Afghanistan was part ofKabul and Qandahar Subahs and as today sold in Afghanistan as well as inBhopal, India.Biryan is prepared by cookinggosht and rice together, but without the additional gravy (yakhni) and other condiments that are used inbiryani. The Delhi-based historian Sohail Hashmi refers to thebiryan as midway betweenpulao andbiryani. Afghanbiryani tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.[23]
Although Indonesia has authenticnasi kebuli, Indonesia also inherited and has local-style ofbiryani which is known asnasi biryani ornasi briyani.Nasi biryani is popular among and often associated asAcehnese,Arab Indonesian,Indian Indonesian andMalay cuisine.[76]
The Malaysian and Singaporean variety of biryani is callednasi briyani ornasi biryani. Although authentic styles of biryani from South India are popular, nasi briyani remains the most popular. The key differences between nasi briyani and Indian biryanis are that the meat in nasi briyani is cooked separately from the rice, and there is more curry, sauce, or gravy present in the nasi briyani than in Indian biryanis.[77]
Biryani dishes are very popular in Mauritius, especially at Muslim weddings and festivities. It is also widely available at street food places. Mauritian biryanis are often accompanied by an achaar (mango pickles), chilies and salads.
Philippines
Kapampangan cuisine of the Philippines (often inPampanga) features a special dish callednasing biringyi (chicken saffron rice), resembling the Malaysiannasi briyani in both name and form, that is typically prepared only during special occasions such as weddings, family get-togethers orfiestas. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. A version that has merged with theFilipino version of theSpanishpaella is known asbringhe.[80][81]
South Asian and Middle Eastern-styled biryani underwent a surge in popularity inManila in the 2020s, with both high-end restaurants and working-class eateries serving the dish, popularized by bothIndian Filipinos and other South Asians as well as returningOverseas Filipino Workers from the Middle East. Some restaurants adjust recipes to suit Filipino palates.[82]
In theCape Malay culture, a variation ofbiryani 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. Uncommonly, it is made using thedum-cooking method. The spices are similar to those used in the original Indianbiryani.
Variants of biryani exist in the cuisines ofSomalia,Kenya, andTanzania due to centuries of trade between the East African coast and South Asia for centuries, and the more recent migration of Indians to the latter two countries more recently during the British colonial era.
Zanzibar has its own form of biryani characterized by the mixture of East African and Indian spices, as well as influences from Arab cuisine. The meat used is most commonly chicken.[83] This variant is similar to the forms of biryani served in Kenya.
In Somalia, the descendant of biryani isbariis iskukaris. It is served with chicken, goat, beef, lamb, or camel meat, and spiced with the Somali spice mixturexawaash and other spices. A unique characteristic of bariis and other Somali dishes is the addition of banana on the side to be mixed with the dish.
Biryani in Thailand is commonly known askhao mhok (Thai:ข้าวหมก). It is commonly paired with chicken, beef or fish and topped with fried garlic. The dish is common in Thai cuisine and is often served with a green sour sauce.[84]
^abcShaffer, Holly (2012)."6: Dum Pukht". In Ray, Krishnendu; Srinivas, Tulasi (eds.).Curried Cultures: Globalization, Food, and South Asia. University of California Press. pp. 124–.ISBN978-0-520-27011-4.
^abcdeRavish Kumar interviews historian Sohali Hashmi (9 September 2016).प्राइम टाइम : क्या-क्या अलग करेंगे बिरयानी से? [Prime Time: What will separate from Biryani?] (Television production) (in Hindi). Old Delhi: NDTV. Retrieved19 October 2016.
