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'''Biryani''' is an elegant ] preparation from South Asia. It is prepared with a ] of ], ] ], ] and sometimes ]s. The preparation is time consuming, though most who have tasted agree that it is well worth the effort. Pre-mixed biryani spices have become commercially available, which reduces the preparation time though the taste differs considerably. Biryani was originally created by Mughul Muslims. Hindus traditionally do not eat meats. So Mughals added local spicies and rice with Central Asian meats. Today Biryani is most common in Pakistan and in Northern Indian Muslim areas. Many of the vegetarians, many of |
'''Biryani''' is an elegant ] preparation from South Asia. It is prepared with a ] of ], ] ], ] and sometimes ]s. The preparation is time consuming, though most who have tasted agree that it is well worth the effort. Pre-mixed biryani spices have become commercially available, which reduces the preparation time though the taste differs considerably. Biryani was originally created by Mughul Muslims. Hindus traditionally do not eat meats. So Mughals added local spicies and rice with Central Asian meats. Today Biryani is most common in Pakistan and in Northern Indian Muslim areas. Many of the vegetarians, many of whom are hindus enjoy the vegetarian version of this spicy dish. | ||
The ] and ] used in biryani are what make it so rich in ] as it generally includes ], ], ], ], ], and ] leaves, apart from ], ], ]s, ], and ]. The premium varieties include ]. For the non-vegetarian variety, the main ingredient that accompanies the ] is the meat—], ], ] or sometimes ]. The ] biryani varieties exclude meat and are highly popular amongst ]s or those who prefer biryani in its vegetarian form. It is served with ], ], or ], or a sour dish of ]. | The ] and ] used in biryani are what make it so rich in ] as it generally includes ], ], ], ], ], and ] leaves, apart from ], ], ]s, ], and ]. The premium varieties include ]. For the non-vegetarian variety, the main ingredient that accompanies the ] is the meat—], ], ] or sometimes ]. The ] biryani varieties exclude meat and are highly popular amongst ]s or those who prefer biryani in its vegetarian form. It is served with ], ], or ], or a sour dish of ]. |
Revision as of 18:21, 5 October 2005
Biryani is an elegant rice preparation from South Asia. It is prepared with a cocktail of spices, basmati rice, meat and sometimes vegetables. The preparation is time consuming, though most who have tasted agree that it is well worth the effort. Pre-mixed biryani spices have become commercially available, which reduces the preparation time though the taste differs considerably. Biryani was originally created by Mughul Muslims. Hindus traditionally do not eat meats. So Mughals added local spicies and rice with Central Asian meats. Today Biryani is most common in Pakistan and in Northern Indian Muslim areas. Many of the vegetarians, many of whom are hindus enjoy the vegetarian version of this spicy dish.
The spices and condiments used in biryani are what make it so rich in taste as it generally includes cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves, apart from ghee, ginger, onions, garlic, and yogurt. The premium varieties include saffron. For the non-vegetarian variety, the main ingredient that accompanies the spices is the meat—chicken, chevon, lamb or sometimes beef. The vegetable biryani varieties exclude meat and are highly popular amongst vegetarians or those who prefer biryani in its vegetarian form. It is served with raita, korma, or curry, or a sour dish of brinjal.
Though there is more than one method of preparing biryani, the Hyderabadi Biryani is by far the most popular version. Historians claim that the earlier Nawabs of Hyderabad wore a matching turban for each variety of biryani. Sindhi Biryani is very popular in Pakistani cuisine, and biryani of all types are eaten in all parts of Pakistan.