The Antigua Curry Club Meeting       June 25, 2009

 

Chicken Biryani
served with curry sauce and chickpea raita

Vegetable Biryani
served with curry sauce and chickpea raita

Q95 + 10% service

Poppadums courtesy of the Antigua Curry Club

 

Biryanis  are rice-based foods made with spices, rice (usually basmati) and meat or vegetables.

The name is derived from the Persian word bery
ān which means "fried" or "roasted".  Biryani was brought to India by Persian travelers and merchants and local variants of this dish are popular in all of India.

 The spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, bay leaves, coriander and mint leaves, ginger, onions, and garlic.  For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meatóbeef, chicken, goat, lamb, or shrimp. The dish may be served with dahi chutney or raita, korma, or curry. 

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients.

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