biryani Cookery.
(bɪrˈjɑːnɪ, bɪrɪˈɑːnɪ)
Also biriani, biriyani, etc.
[a. Hindi biryānī, ad. Pers. biryān fried, roasted.]
A highly-spiced Indian dish made of meat or vegetables cooked with rice, saffron, and usu. brown lentils.
| 1932 M. R. Anand Curries 81 (heading) Biriani (lamb pulao). Ibid. 83 (heading) Chicken biriani. 1956 H. Deutrom Ceylon Daily News Cookery Bk. (ed. 4) 192 An Onion Sambol usually accompanies Buriani. 1958 S. Noordeen Muslim Cookery 9 The Buriyani dish is a mixture of a savoury and rice (or string hoppers) prepared separately. 1958 [see carpet-bag n. 3]. 1967 L. Deighton London Dossier 43 A birianee is an assembly of a pilau and a meat dish. 1969 Eve's Weekly (Bombay) 20 Dec. 67/3 Idd to us meant palatable biryanis and seviyian. 1978 J. Passmore All Asian Cookbk. (1979) 34/1 Mutton biriyani. |