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Biryani (pronounced [bЙЄr.jaЛђniЛђ]), sometimes spelled Biriyani or Biriani, is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.
Pilaf or pulao, as it is known in the South Asia, is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in northern India through the Mughals, it is also mentioned in ancient Hindu texts such as Yagnavalkya Smriti. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.
According to the British-era author Abdul Halim Sharar, the biryani has a stronger taste of curried rice due to a higher amount of spices. Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.
Historically, the most common varieties of rice used for preparation of biryani were long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, basmati rice is the most commonly used variety. In Bangladesh, puffed rice is also used.
The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace, 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 that accompanies the spices is the meat, chicken and mutton. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.
Mutton Biryani may include goat or lamb (sheep) meat.
Chicken Biryani is made with fried or baked chicken.
Beef Biryani uses beef as meat.
Same preparation as Chicken Biryani but with a boiled egg instead of chicken. Sometimes the rice is taken from Chicken Biryani, and may have chicken flavour in it.
This variety uses shrimp. It is quicker to prepare, as it does not require long hours of complex marinating procedures.
Fish Biryani uses different varieties of fish. It is also known as Fish Khichdi in Britain.
Daal Biryani offers the addition of daal to the ingredients of Biryani. This enhances the nutritional value and fragrance.
Soya Biryani is a popular version of the dish, it is specially popular among the people following a vegetarian diet. In addition to the usual ingredients, this version also includes Soya chunks, which act as a source of protein.
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