Biryani is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, beef, fish, eggs or vegetables.
In countries of the Indian sub-continent, the recipe of biryani has evolved to its current form but the origin of biryani was in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad and Delhi/Agra are the main centres of biryani cuisine. Local variants of this dish are popular not only in the Indian Subcontinent but also in Southeast Asia, the Middle East and within various Asian expatriate communities globally. Hyderabadi Biryani is the most famous biryani in India today. Chicken Biryani, Mutton Biryani and Prawns Biryani are the most known varieties.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meatâbeef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.
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 (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, Source: Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang [at] gmail [dot] com and admin@wildfilmsindia.com.
In countries of the Indian sub-continent, the recipe of biryani has evolved to its current form but the origin of biryani was in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad and Delhi/Agra are the main centres of biryani cuisine. Local variants of this dish are popular not only in the Indian Subcontinent but also in Southeast Asia, the Middle East and within various Asian expatriate communities globally. Hyderabadi Biryani is the most famous biryani in India today. Chicken Biryani, Mutton Biryani and Prawns Biryani are the most known varieties.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meatâbeef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.
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 (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, Source: Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang [at] gmail [dot] com and admin@wildfilmsindia.com.
Category
đ
Perjalanan