The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb,or shrimp, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry or a sour dish of brinjal. Hyderabadi Biryani is by far the most popular version non-vegetarian type, especially in India and the Middle East Hyderabadi biryani is savoured in all parts of India and forms an integral part of [URL=www.rasarestaurants.com/]Indian Food[/URL].
Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani.In North India, biryani enjoys substantial popularity. This is especially the case inpublic function, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes.
Tehari is the name given to the vegetarian version of the dish and is very popular in Indian homes. In Bangladesh, Tehari refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pullao is that while pulao 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.
Posted by Stig at 10/29/07 22:12:43Most of the Rasa restaurants in the UK are really gross now! - the company started off as lacto-vegetarian - then instead of promoting excellent food & service they copped out & added dead chickens & dead sheep & dead fish to their menu's.
They are promoted by "crueletarian" Jamie Oliver who writes about the founder - “The bloke’s a complete genius and such a nice guy. The food’s fantastic and inspiring. I have taken people to his restaurant on about ten occasions just to show off.”
Their Newcastle, UK branch is the worst in my opinion.
The Dering St branch in London W1 stinks of burning flesh -
"It began life as a vegetarian restaurant, but more recently the menu has expanded to include a meat-based section inspired by the cuisine of Northern Kerala."
Great places to eat if you don't give a damn about animals!