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Biryani, The Real Asian Pleasure

Biryani, The Real Asian Pleasure

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The biryani is a dish of rice from Pakistani cuisine and Indian cuisine made with a mixture of spices as well as basmati rice, meat/vegetables, and yogurt. There are many varieties of biryani and each type has its unique characteristics. From Kashmir to Kanyakumari, from east to west of India, there are different varieties of this dish, which are usually rooted in the ingredients and uses of local cooks. It can be considered in all the cases like a plate elaborated with pan, with the ingredients cooked together in the last stage of preparation. There are mixtures of pre-made spices in India that are sold commercially in supermarkets or shops, trying to reduce cooking times, but the taste differs considerably from traditional processing.

The biryani has an uncertain origin, some authors indicate its possible Persian origin because the denomination of the plate comes from the Persian beryān that mean "fried before cooking", it is possible that it made a tour by Afghanistan until arriving at the North of India Perhaps passing through the valley of Thar. Other authors mention that it may have a connection with the Turkish Pilav. The dish considered suitable for the high classes, during the Mughal Empire was disseminated and could be available for the most humble classes. At present, it is a dish very linked to the Muslim populations in India .

The spices and condiments used in the elaboration of the biryani are those that contribute to elemental form to the flavor of this plate; they correspond to nails, cardamom, cinnamon, bay leaves, coriander and mint leaves, besides usually they take in the preparation oil ghi, ginger, onions, garlic, and yogurt. The most exquisite variants usually include saffron and in some cases, the use of Garam Masala (spice mixture) is mentioned.

For non-vegetarians there are biryanis whose main ingredient that accompanies spices is meat - chicken, turkey, lamb (is the most traditional) or sometimes veal. Otherwise, you can find a very popular variety of biryani made with only vegetables (called Tahari). In Bangladesh, the Tahari concept refers to the Biryani prepared by adding the meat to the rice, as opposed to the traditional Biryani where rice is added to the meat. The difference between the biryani and the pulao is that in the pulao the ingredients are cooked together, in the biryani it is customary to cook the rice separate from the other foods. The dish is usually served with raita, korma, curry or brinjal (eggplant).

There are different methods of preparing a biryani, the Hyderabad Biryani is one of the most popular versions of biryani. Nizam cuisine usually has about 49 types of biryani, which includes fish, partridge, prawn, venison and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and there are several varieties of biryani in almost the entire territory. Another popular biryani dish is the Awadhi biryani.

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