I'd like to get all the information I can on the rice dish Nasi Briyani (also called biryani), its history, different types and recipes
500 points 4votes 16/06/2007 10:44:55 PM by malt rookie Post Reply Share* History *
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there's some info in our FAQs about this:
www.nasibriyanilounge.com/faqs/
but basically, the history can be summarised as follows, excerpt borrowed from:
http://www.rediff.com/money/20...
Biryani is believed to have been brought to India by Taimur Lang, or Taimur, the lame.
One branch of the biryani comes from the Mughals, who got the dish from Persia and subsequently during their reign in India, the biryani entrenched itself in places like Lucknow, Hyderabad, et cetera.
The other branch of biryani is supposed to have crossed the Arabian Sea and come to Calicut, brought in by the Arab traders. The Calicut Biryani is served with vinegar pickles and papads fried in coconut oil, is a softer variety and light on the stomach has no relation in terms of taste to the other biryanis in the country.
There is also the Turkish Pilaf and the Iranian Biryani. The Bohris have their version of biryani that is normally cooked for their weddings and is flavoured with a lot of tomatoes. The Kashmiri Bhuna Ghost Biryani and the Kashmiri Katche Ghost ki Biryani is the benevolence of the Mughal rulers to the northern-most state of India.
The Lucknow (Awadhi) Biryani is the footprint the Moghuls left on the eastern part of India. From Lucknow the biryani moved to Calcutta when, in 1856, Nawab Wajid Ali Shah was deposed by the British.
His team of cooks moved with him and so did the biryani. In Kolkata the biryani entered poorer homes, which could not afford meat everyday, so the meat was replaced by potatoes.
It is believed that Aurangzeb invaded the South and installed the Nizam-ul-mulk who later as the became the Nizam of Hyderabad.
That explains the movement of the Biryani down south. From the Nizam's kitchen originated the Hyderabadi Biryani and the complimentary sides Mirchi ka Salan, Dhanshak and Baghare Baingan.
Almost every community today has its own version of the biryani. In the northwest is the Memoni Biryani (people who inhabited the area between Sindh Gujarat and Pakistan) is an extremely spicy biryani, while the Sindhi Mutton Biryani is distinctly different.
read more history here:
http://en.wikipedia.org/wiki/B...
http://www.indiacurry.com/rice...
* Types of Biryani *
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There are many types of biryani dishes that exist, varying from different countries, ingredients, style / method of preparation etc.
Here's a sample:
Shahjahani biryani, Jaffrani biryani, Gongura chicken biryani, Gongura mutton biryani, tandoori chicken biryani, Biryani tarkari (vegatables), Aloo (potato) biryani, Mushroom biryani, Kashmeeri biryani, Adrak (Ginger) veg. Biryani, Egg Biryani, Kucchi (Raw) Biryani , Pukki (Ripe) Biryani, Fish Biryani, Prawn or Shrimp Biryani
Some Biryani's around the world:
Iraqi Biryani, Burmese Biryani (aka Danpauk), Bangladeshi Biryani, Thai Biryani
Biryani in India:
The most popular type of biryani of which other biryani's are variations of is the Hyderabadi biryani of south India. This was made popular by the Nizams of Hyderabad.
There are two kinds of Hyderabadi Biryani.
read more here:
http://en.wikipedia.org/wiki/H...
1. Kacchi Biryani
2. Pakki Biryani
the basic difference being, kacchi (meaning raw) is made with the curry / gravy first and then the rice is spread over the gravy for a process called *dum* like a baking process
In pakki (cooked or ripe) biryani, the curry and the rice are mixed and made together.
* Nasi Briyani / Biryani Recipes *
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Most Biryani is made with good quality rice, esp. Basmati and varying spices, and of course Meat and / or vegetables
Here is a selection of traditional and other biryani recipes:
A traditional indian biryani recipe, with a mud / clay pot with classic savory and aromatic water:
http://www.indiacurry.com/faqh...
Pakistani Biryani (Kacchi - Raw):
http://www.angelfire.com/count...
Vegetarian layered musroom and carrot biryani:
http://www.recipezaar.com/6461...
Malay Nasi Briyani like in the weddings:
http://www.cookbookwiki.com/Na...
South Indian Malabari Dum Mutton Biryani recipe with pictures and instructions:
http://malluspice.blogspot.com...
A Quick Biryani Recipe:
http://www.bawarchi.com/contri...
Personally tried easiest and fast Biryani Recipe using the 'Shan' Biryani Masala Spice Mix:
http://www.shanfood.com/rcp.as...
Another good collection of biryani links:
http://indian-food-swicki.eure.../
Another recipe link from Yahoo! answers which has a simple recipe and also a sri lankan briyani recipe:
http://answers.yahoo.com/quest...
ok, so how did the Singapore type of briyani the one in Malay weddings came about?
0votes 16/06/2007 11:46:11 PM by sultana brainyThe indians who migrated to singapore would have bought it with them.
The malays adopted it like other indian cultures and it might have been slightly modified over the years.
The Singapore and malay nasi briyani is closer is preparation method and taste to the north indian / pakistani biryani.
biryani is a dish which no one can resist anywhere in the whole. The spice total up to the same, but the quantities vary. I am from the southern state of tamilnadu (chennai) but our style of biryani is so different from the hyderabad, or malabari style of biryani. Its something like the Bangalore way of preparing biryani which is really yummy and finger licking. Have u ever tried it out and why hasnt it been mentioned anywhere. I follow the same recipe which is cooked for weddings , and believe me its become such a big hit alongwith baigan achar, and raita.
Its a kind of dum biryani but it will tickle ur tastebuds asking for more...............
The BEST Biryani is Nizams. Headquarters in Kolkatta, now with a branch in Delhi. If you do get a chance to try it, also try the Khati Kabab Anda Paratha rolls......gives the word delicious it's meaning. If you get the recipe for the biryani, e-mail me and share the recipe with me pleeeease, and thanks.
0votes 13/01/2008 10:04:27 AM by reya rookieI've been cooking various types and versions of Briyani for the muslim student community here in UK. I'm from Malaysia. I enjoyed Briyani very much (especially lamb briyanis) I've tasted various kind and various restaurants and places. Some community like it hot, more spicy while other like it mild. Main difference between Malays Briyani and others is that the Malay's version incorporate sugar or honey or other sweet ingredients into the cooking.
0votes 4/07/2008 9:45:17 PM by kanuar rookieummm...as far as i've seen people cooking their Briyani in Singapore for Malay weddings, we don't use sugar or honey. That will be weird if sugar or honey is used.
0votes 1/02/2009 8:49:39 PM by sultana brainyMalays weddings also often serve Nasi Minyak. Is this also from the Briyani Famly ?
0votes 18/03/2009 9:06:05 PM by z rookieAre you sure you wish to stop receiving email alerts for this Question?
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