BIRYANI
Biryani is an Indian dish of Persian origins , usually know in Singapore as Nasi Biryani.
The name is derived from Persian where it means fried . Biryani in Farsi means 'fry before cooking'. To make Biryani, the meat is fried in ghee and par-cooked , separately, the basmati rice is fried in ghee and par-cooked then the rice and meat are layered and the pot is sealed with dough and cooked on low heat . This is the traditional Dum method. There are other methods in which the rice , spices and meat are fried or not , partialy or completely cooked or not before beeing layered . Actually between Biryani and Pulao there are subtle differences based on the method of cooking .
The spices and condiments used in Biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic , the premium varieties include saffron. For a non-vegetarian biryani, there is also the meat—mutton, beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of brinjal (eggplant) or a boiled egg. The rice is very aromatic and yellow from the spices and the rice grains should be individual and tender, but firm with a little moisture. The meats should also be tender and moist.
To serve, the Biryani is scooped out of the big pot where the aromatic gravy and tender meat are all mixed up with the rice .You know that it is good Biryani when you can eat the rice without any gravy because it has been so infused with flavour .
In Singapore you can find a Nasi Biryani set where the rice cooked with spices is served with meat cooked with gravy , fresh vegetables like cucumber and onion , flat crispy indian bread and sambal sauce .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The name is derived from Persian where it means fried . Biryani in Farsi means 'fry before cooking'. To make Biryani, the meat is fried in ghee and par-cooked , separately, the basmati rice is fried in ghee and par-cooked then the rice and meat are layered and the pot is sealed with dough and cooked on low heat . This is the traditional Dum method. There are other methods in which the rice , spices and meat are fried or not , partialy or completely cooked or not before beeing layered . Actually between Biryani and Pulao there are subtle differences based on the method of cooking .
The spices and condiments used in Biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic , the premium varieties include saffron. For a non-vegetarian biryani, there is also the meat—mutton, beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of brinjal (eggplant) or a boiled egg. The rice is very aromatic and yellow from the spices and the rice grains should be individual and tender, but firm with a little moisture. The meats should also be tender and moist.
To serve, the Biryani is scooped out of the big pot where the aromatic gravy and tender meat are all mixed up with the rice .You know that it is good Biryani when you can eat the rice without any gravy because it has been so infused with flavour .
In Singapore you can find a Nasi Biryani set where the rice cooked with spices is served with meat cooked with gravy , fresh vegetables like cucumber and onion , flat crispy indian bread and sambal sauce .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs