The Biryani, as mentioned, is part of the cuisine of many Eastern cultures, extreme Asia to the borders with Europe. The rice is cooked in fact alone, jumped in a Kayvan, also known as BA-K, similar to the pan wok Chinese. Only later add the other ingredients in such a way as to create a clear contrast between the flavors of the other ingredients and flavor of the rice was almost tasteless.
Hyderabadi biryani for non-vegetarians is served and cooked in all areas of India and are a big part of Indian cuisine. The Lucknowi Biryani also called Biryani Lucknow or Biryani of Awadh is the basis of many Biryani, handed down by the Muslim Empire Mughal Empire in the northern part of India, the Awadh. The Awadhi Biryani, also known as Pukka Biryani is prepared by cooking meat and rice separately, then mixing them later.
The Iranian Biryani served in the Iranian province of Isfahan, south of Tehran, is based on baked mutton. It is used mainly the lungs of the animal, which is then ground and stew and grilled in special small shallow pans, in the oven or on the flame. This kind of mutton burgers are then served with cinnamon powder and rolled in the local bread, the naan , similar in appearance to the preparation and pita Greek. Appearance can then become like a kebab , which is why it is sometimes confused with the Biryani Kabab with generic Biryani or Dürüm Kebab or kebab rolled in naan, but without rice or Biriyani.
In more original form, the plate is known by the generic name of Dam Pukht or Dan-pukhtak. Translated from Persian, means steamed, in reference to the method of cooking the rice, which is at the base of the dish. In Iran it is still much more common Dum Pukht rather than Biryani to indicate the dish. In some areas of Southeast Asia, such as in Myanmar formerly Burma, for example, the end to prevail in the common language is Persian Danbauk.
The Sindhi Biryani , Biryani of Sindh and Pakistani Biryani is the variant of Pakistan's Biryani, cooked and served all over the Pakistan , was named the second most populous region of the state, the Sindh. In Pakistan Biryani enjoys high popularity, especially in the districts of Karachi and Hyderabad , where the most common variant is the one with the chicken.
The Chicken Biryani in Pakistan is very similar to Bombay Biryani, but unlike the latter combines elements of Calcutta biryani for example by including the potatoes. The national airline Pakistan International Airlines (PIA) often serves this kind of food on its flights, to give passengers a taste of foreign Pakistani cuisine.
There is also another variant, Vegetarian, prepared in the Pakistani region of Punjab and in the related areas of the north, which has proved very popular meeting dietary requirements. The flat offers plants and local vegetables, yogurt instead of sour, to quench the burning sensation from the spices spicy.
The Kozhikode Biryani, Biriani Kozhikode or Thalassery biriyani from the Indian city of Thalassery is a very popular option in the kitchen of the federal state of India in Kerala, especially on the coast, in the region of Malabar. The main ingredients are chicken, mutton or fish. In this variant, slightly different from the other as the Indian Memoni Biryani, the rice is prepared together with the ghee, typical Indian butter, to obtain a much richer flavor. Are also added other local spices such as nutmeg, cashew, cloves and cinnamon, while the amount of chili powder is very low, to get a dish much less spicy than other Indian Biryani, typically very spicy.
In Memoni Biryani is also almost absent staining of food through the spices, contrary to the other Biryani in which rice is usually tending to orange, so as to increase the color contrast between the various meats and vegetables, and pallor rice. Because of the similarity with Sindhi Biryani is also widespread in the region of Pakistan, Karachi.
The Kacchi Biryani , Biryani of Kachi or Biryani of Bangladesh, comes from Kachi, a village of Kachi district of Haripur in the Pakistani region of ' Hazara . Mainly prepared with mutton, you can find it, though very rarely, cooked with chicken. The dish is prepared by cooking the meat and sauce, sometimes even potatoes, placed on the bottom of a pot covered by a layer of rice. The rice and meat are cooked well separated even if a contact, and then be mixed together just before serving. Boiled eggs and salads can be added as a garnish to the dish. This variant of Biryani is one of the most popular dishes of the old area of the city of Dhaka in Bangladesh .
The Tahari Biryani or vegetarian Biryani is precisely the variation of the vegetarian dish, spread between Pakistan and India. In Bangladesh the variant of the word, Tehri refers to Biryani is not vegetarian, but to a type of Biryani prepared by adding the meat to the rice, and not as in the traditional Biryani where the rice is to be added to the meat.
The Thai Biryani and Biryani Thai variant is the fact thai the Biryani. Muslims in Thailand have made it very popular this variant, also calling Khao mok, at the base there is chicken or beef. It is also prepared with mutton, consumed exclusively by the Muslim population. Together with the massaman curry and satay the Thai Biryani is one of the most well-known dishes.
Many times the Sri Lankan biryani is much more spicy and peppery than other Indian preparations. Other popular local dishes which you can find are matched acchar, the malay pickle, the cashew curry or mint sambol ground . Often you can find the appam, a kind of pancake rice instead of basmati rice, served with scrambled eggs or vegetables
The Nasi beriani Gam is a special variant of the dish is very popular in Johor, was the extreme south of Malaysia, particularly in the city of Muar and Batu Pahat. The Nasi beriani or Biryani Filipino is widespread in the Philippines, but only in Pampanga province north of the island of Luzon, in the region south of the island of Mindanao, a Muslim majority, and in the Sulu Islands. The populations of ethnic Kapampangan call Nasing Biringyi. In the south of the island of Mindanao Biryani dishes are usually served during big celebrations.
The Prawn Biryani, Shrimp Biryani or Prawn Biryani is a variant widespread in India and Pakistan. The prawns are a common ingredient in Biryani, but this recipe was created to enhance the delicate flavor. Unlike the other the Prawn Biryani is very fast and simple to prepare and does not require the complex usually many hours of preparation and marinade ingredients. It is usually served with baingan Masaledar, a local variant of eggplant , similar to our violet dwarf early small fruit
Chicken Biryani
Prep Time: 20 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 5 servings
INGREDIENTS
FOR 8 PEOPLE:
4 boneless chicken pieces
1 cup basmati rice
2 tablespoons cashew nuts
2 tablespoons raisins
2 potatoes
2 onions, finely chopped
1 chili
½ teaspoon turmeric powder
4 green cardamoms
4 cloves
1 teaspoon Garlic and ginger paste
2 bay leaves
1 tablespoon cumin
1 tablespoon coriander powder
½ teaspoon saffron
1 handful of fresh coriander (chopped)
2 handfuls of fresh mint leaves (chopped)
1 cinnamon stick
3 pieces of mace (optional)
200 gr of plain yogurt
2 tablespoons clarified butter
4 teaspoon vegetable oil
Salt and Pepper to taste
PREPARATION
(APPROXIMATELY 2 hours 30 min):
1. Wash and let dive in Basmati rice for about half an hour.
2. In a saucepan, bring to a boil the water and add two green cardamoms, bay leaf, salt and oil one tablespoon, do not stick it to. Put the rice in the water and, when it boils again, cook for about five minutes. The rice should be drained before the end of cooking! Drain and set aside.
3. In a small bowl, mix a tablespoon of water with saffron. Let emulsify and set aside.
4. Saute the onions in part with a little oil. Set aside.
5. Heat a frying pan, over medium heat, and add the oil and ghee. When hot, add the raisins and cashews. Toast for a few minutes, until the cashews are not taking a golden color. Drain the oil well and set aside.
6. Add oil and butter cashew spices: cinnamon, mace, bay leaf, cardamom, pepper and cloves. Turn and fry for about a minute. Add the cumin. Let sizzle too.
7. Add the ginger paste and garlic and continue to turn carefully.
8. Take the chicken and put it in the pan. Let it cook until it is golden and sealed so that the meat is crispy outside and juicy inside. Add the yogurt, half of the fried onions before, a bit of coriander, mint, chilli, potatoes and spices powder advanced.
9. Mix well. Cover with a lid and cook for about 15 minutes.
10. Preheat oven to 120 °, take a baking dish and sprinkle with oil. Arrange the chicken in the bottom of the dish with a few potatoes. Set aside the sauce to the upper layers.
11. Create a layer of rice and add a layer of sauce. Add more levels of rice and sprinkle with the remaining fried onions, cashews, raisins, fresh coriander and saffron previously emulsified.
12. Sprinkle with a little 'oil. Cover well with foil and bake for 45 minutes at 120 °. Check the cooking trying to break the potatoes: if you break up, it's cooked!
13. Pull out of the oven, remove the foil and stir gently (so as not to break the rice grains), but with care. Let it sit for a few minutes.
14th. Serve Chicken Biryani accompanied by Mint Chutney.
TIPS:
1) If you do not have fresh mint available, that will be fine too packed.
2) If you greedily irreducible, add boiled eggs cooked to order.
3) For a color orange, add more saffron. Avoid artificial colorings that many cookbooks advise.