Biryani recipes | Different types of Indian biriyani variety

Thursday, 5 September 2013

Biryani recipes | Different types of Indian biriyani variety

Biryani is one of the most popular dishes in Hyderabad, India. I learnt biryani preparation recently when we shifted to hyderabad due to my husbands transfer

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.

The name is derived from the Persian word berya(n)which means "fried" or "roasted".
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travellers and merchants
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic.
The premium varieties include saffron.
The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad,Mirchi ka salan - a green chili curry,Bagare Baingan (Roasted Eggplant).

Difference between biryani and pulao While pulao may be made by cooking the items together, biryani is used to denote a dish where 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, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.

Presenting a collection of various veg and non veg biryanis from annapurna ie www.chatpatkhana.com

Pls click on biryani name link for detailed recipe

QABOOLI BIRYANI |HYDERABADI CHANA DAL DUM BIRYANI

HYDERABADI DUM VEGETABLE BIRYANI