Welcome to The Biryani Blog. I created this space for lovers and fanatics of Biryani. It is also a blog for those who are new explorers to South Asian cuisine specifically curious about the world of Biryani. Living in the South (USA) we have a surprising number of Indian, Pakistani, and Bangladeshi joints that make a numerous variety of Biryani. Being a connoisseur of sorts of this delightfully savory and complex dish, I thought it high time I share my love of this comfort food.
For those who may not know, biryani is a beautifully spiced rice dish. It is prepared with slow cooked spiced meat (typically, mutton, lamb, or chicken), with a plethora of exotic spices, then covered with partially cooked rice, spiced again and then steam cooked under a covered pot. The result is a perfectly composed mouthwatering plate of art. You have your payeas, pilafs, fried rices, rice bowls, medleys, but nothing can compare in succulence, flavor, aroma, and sheer beauty of the Biryani.
According to Wikipedia, the definition of Biryani is as follows: Biryani, biriani, or beriani(Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n)بریان) which means "fried" or "roasted".[1] Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants.[citation needed] Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
This blog will explore the tradition of Biryani. I will sample various restaurants' original creations, individual recipes, fusions, and anything else related to the art of creating, eating, and fully indulging the world of Biryani. I hope you enjoy and please feel free to comment or contribute.
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