Presentation on theme: "The cultural Recipe project. Introduction Baryani originates from farsi word birian that translates roast before cooking Biryani, biriani, or beriani."— Presentation transcript:
Introduction Baryani originates from farsi word birian that translates roast before cooking Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables.spicesricemeatfish eggsvegetables
History Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. 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.IranSouth Asia Iranian Arabia
Types of biryani 1.Hyderabadi Biryani 2.Sindhi Biryani 3.Memoni Biryani
Sindhi Biryani The Sindhi Biryani variant of Biryani is very popular in Pakistani cuisine and Biryani of all types are eaten in all parts of Pakistan and the world. In Pakistan Biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular.Sindhi BiryaniPakistani cuisinePakistanKarachiHyderabad
Recipe Rice 5-6 cups. Chicken pieces, can be boneless or with bone or both. 5 onions 3 bunches of garlic 3 inch ginger piece 5-6 tomatoes Bunch of coriander Bunch of fresh mint Whole garam masala 4-5 green chillies Chicken stock cubes 4 Dried plums Coriander seeds Fennel seeds 8 whole dried red chillies. Laziza or shaan biryani masala packet.
Step 1. Wash then soak rice in water for 1 hour.
Step 2. In large pot, put meat, stock, 2 bunches of garlic, red chillies, coriander and fennel seeds, whole garam masala, onion chopped chunky, cover with water by a couple of inches. add salt about 1 1/2 tspoon. cook until meat is 95%cooked.
Step 3. Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside. in blender put green chillies, garlic and ginger, blend. Chop tomatoes, slice 1 medium/large onion finely.
Step 4. In a large pot, add ghee or oil and heat, add sliced onions, fry until golden, add chopped coriander leaves and mint leaves about 1/2 cup each, and stir add the blended garlic /chillie mixture and continue to fry, add meat and bhoon or fry for 5 mins, add chopped tomatoes and 1 packet biryani masala, add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins, check to see if rice is soft and seperated but don't check too often because the rice cooks in the steam.
Step 5. If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs