(sanskrit) bhAvAkUta n. the first emotions of love

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Biryani is a class of Southern Asian rice based dishes made from a mixture of spices, rice (usually the basmati variety native of this region), meat or vegetables and yogurt. There are a huge variety of biryanis and each kind has a unique flavor. The most famous ones are Hyderabadi Biryani, Awadhi Biryani, Karachi Biryani, Bombay Biryani, Burmese Biryani. Biryani is made not only in India but Pakistan, Bangladesh, Myanmar and Thailand and is called by many different names.

The name biryani is derived from the Persian word beryā which means "fried" or "roasted".

The unique taste of biryani is brought out by the spices and the meat that are used in it. The spices generally used are cloves, cardamom, cinnamon, bay leaves, coriander leaves, mint leaves, ghee, ginger, onions, garlic and yogurt. Saffron may be used in some special dishes. For non-vegetarian biryani, the main ingredient apart from the spices is the meat. It may be chicken, goat, lamb and sometimes beef. Lamb is the ingredient in a typical biryani although there are many variations.

Of all the types, the Hyderabadi Biryani is cosiderably the most popular non-vegetarian variety of Biryani. The Hyderabadi Biryani is named after the city of Hyderabad in India, where it primarily originates . The blending of mughlai cuisine with the andhra cuisines in the kitchen of the famous ruler of Hyderabad, Nizam, resulted in the dish. It is made from Basmati rice, found on the region. The types of spices and other ingredients in Hyderabadi Biryani are almost the same as the other varieties, but the method of preparation involves more time for the rice and meat to cook. Rice is cooked with the meat on low fire so that the flavor of the meat and the spices blends into the rice, giving the biryani a unique flavor and aroma.

There are 2 styles of preparing Hyderabadi Biryani, Katchi and Pakki. The Katchi Biryani is cooked with the Katchi Yakhni method ( raw gravy). The raw meat is marinated in curd and cooked by baking it along with rice. This is a very difficult and skilled process and requires the cook to very carefully measure time and heat to avoid overcooking or undercooking the meat. In Pakki Biryani, the meat is cooked with the spices to make a gravy and then the rice is added over it. Among the two, the Katchi Biryani is the most popular and is considered as an exquisite delicacy.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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