A basmati rice dish containing fried vegetables and served mainly with a vegetable curry sauce.
An exotic Indian rice preparation where rice (of best quality) and main ingredient (in gravy) are cooked together.
This is a dish of Persian origin, served at festivals and special occasions and cooked in a casserole style lidded pot or pan. Pieces of meat, fish or vegetables are browned in hot oil or ghee, partly cooked in a spiced sauce and placed in the casserole then covered with partially cooked rice over which saffron coloured milk is dribbled, so that some of the rice is coloured yellow. The pot is covered with a tightly fitting lid and the cooking is then completed. In restaurants a biryani is generally served with a vegetable curry.
aromatic rice preparation, usually with meat, similar (at risk of alienating purists, I might helpfully add), in some respects, to the pilaf/pulao. Versions sucking up to vegetarians not unknown.
Rice and meat baked together in the oven with aromatic spices.
A traditional Muslim rice and mutton dish flavoured with strong spices.
This elaborate Indian dish, made from spiced saffron, is cooked with lamb, chicken, or vegetables.
Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice.
The name biryani or biriani (Hindi बिरयानी) is derivedAmerican Heritage Dictionary of the English Language, Oxford English Dictionary from the Persian word beryÄ(n) (بریان) which means "fried" or "roasted". Biryani is a family of Southern Asian rice dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness about it.
