Indians Love Pakistani Meat Dishes

[Foot12]

What are the "Pakistani foods" that are also not "Indian foods" ??

 

[SledgeHammer]

During ancient and medieval period a lot of Hindus from different castes ate meat and fish. Only the Brahmins and the Jains were hardcore vegetarians.

What? During ancient and medieval period? Majority Indian Hindus from different castes including Brahmins still eat meat & fish regularly, only beef is a taboo!!

And in ancient period Hindus including Brahmins used to eat beef also, beef became prohibited later.

 

[Foot12]

What? During ancient and medieval period? Majority Indian Hindus from different castes including Brahmins still eat meat & fish regularly, only beef is a taboo!!

I know that. Some Pakistanis believe that all Hindus were vegetarians in the past and I only wanted to clarify that
this was not the case.

 

[SledgeHammer]

I know that. Some Pakistanis believe that all Hindus were vegetarians in the past and I only wanted to clarify that
this was not the case.

Pakistanis have some strange believes about Indians, say for example, many Pakistanis don't even know how many varieties of Biryanis are available in India, probably many more varieties than what are available in Pakistan.

 

[Foot12]

Pakistanis have some strange believes about Indians, say for example, many Pakistanis don't even know how many varieties of Biryanis are available in India, probably many more varieties than what are available in Pakistan.

Yep

lucknowi Chicken Biryani

Hyderabadi Biryani

Bombay Biryani

 

[Zhukov]

Great. Now we have Biryani Nationalism Wars.
Guys can you simply stay in harmony on a topic like food?

 

[SledgeHammer]

Yep

lucknowi Chicken Biryani

Hyderabadi Biryani

Bombay Biryani

Some types of Biryani from India:

Kacchi biryani
Kacchi biryani is a special preparation of the dish. It is called "Kacchi" (raw) because raw meat and rice are cooked together. Kacchi biryani is same as Kacchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, and rarely with chicken or beef. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. A boiled egg and mixed salad often accompanies the dish. It is featured in wedding feasts in Bangladesh, usually served with borhani, a spicy drink.

Tehari
Tahari, tehri or tehari is the name given to the vegetarian version of biryani. In Pakistan and Bangladesh, tehari refers to biryani prepared by adding the potatoes to the rice as opposed to the case of traditional biryani, where the rice is added to the meat. In Kashmir, Tehari is sold as street food.

Mutton biryani
Mutton biryani may include castrated goat meat.

Beef biryani
Beef biryani is made with beef.

Chicken biryani
Chicken biryani is biryani usually with fried chicken or baked chicken

Egg biryani
Same preparation as chicken biryani but with a boiled egg instead of chicken, but fills the biryani appetite for people with different dietary requirements. Sometimes the rice is taken from chicken biryani and may have chicken flavour in it.

Shrimp biryani
This particular variation of biryani brings out the tender and delicate flavour of shrimp. Unlike other kinds of biryanis, it is quicker to prepare and does not require long hours of complex marinating procedures. It is usually served with a side of baingan masaledar.

Fish biryani
Fish biryani has the same spices as Sindhi biryani or Shrimp biryani and uses different varieties of fish instead of shrimp, beef, mutton or chicken. It is also known as fish khichdi in Britain.

Daal biryani
Daal biryani offers the addition of daal to the ingredients of biryani. Addition of daal enhances the nutritional value, and with basmati rice, colourful vegetables, spices and fragrance.

Short-grained khyma rice and long-grained basmati rice. Khyma is used to make Thalassery biryani and basmati for Hyderabadi biryani.

Hyderabadi biryani
Hyderabadi biryani is savoured in all parts of India and forms an integral part of Indian cuisine.[2] The Nizam's kitchen boasted of 149 kinds, which included biryani made from fish, quail, prawn, deer and hare. A type of Hyderabadi biryani called "Kacchi Yeqni" biryani involves cooking the marinated meat and the rice together.

Thalassery biryani
Thalassery biryani is also known as Malabar biryani or Kozhikode biriyani. The ingredients are chicken, spices and the specialty is the choice of rice named Khyma. Khaima rice is generally mixed with ghee. Although huge amount of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used,[5] there is only a small amount of chili (or chili powder) used in the preparation. It is made all along the Malabar area in Kerala from Kozhikode, Malappuram, Thalassery to Kasargod.
Thalassery biryani does not use basmati rice. instead a small-grained thin(not round) fragrant variety of rice known as Khyma or Jeerakasala is used. The dum method of preparation (sealing the lid with dough(maida) or loin cloth and placing red hot charcoal above the lid) is applied here. This is a Pakki biriyani, the other famed recipe Hyderabadi biryani is a kacchi biryani.

Lucknowi biryani
Main article: Awadhi cuisine § Rice preparations
Lucknow and biryani have an almost symbiotic relationship. The Awadhi dum biryani is also known as pukka biryani as the rice and meat are generally partially cooked separately; then layered and cooked by the dum pukht method.

Bombay biryani
Bombay biryani originated in Mumbai, India. The ingredients are meat, rice, salt, onions, ginger and garlic paste, yogurt, all spices powder, chili powder, white cumin powder, coriander, potatoes, green chillies, yellow food colour, and Kewra.

Calcutta biryani
Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj.[8] But he did not forget bringing his personal Chef with him as he was very particular about his food. Due to recession aloo (potato) had been used instead of meat. Later on that has become the specificity of Calcutta biryani, though meat is also served along with it. In addition, Calcutta biryani is much lighter on spices (Masala) than compared to other biryani's.[9] It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with ketaki water or rose water along with saffron to give it flavour and light yellowish colour.

Vaniyambadi biryani
Vaniyambadi biryani is a type of biriyani cooked in the town of Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the place. It is purely a Mughal dish. Biryani was first created by the Mughals to serve food for the army. As it was very difficult to make rotis or parathas to cater to the need of thousands of army jawans, biryani was invented.
The Vaniyambadi biriyani is accompanied with 'dhalcha', a sour brinjal curry and 'pachadi' or raitha, which is sliced onions mixed with plain curd, tomato, chillies and salt. It has a distinctive aroma and is considered light on stomach and the usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.[

Bhatkali biryani
Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka and forms an integral part of Navayath cuisine. The Bhatkal's biryani evolved from the Bombay biryani which was further refined to give a distinct color taste and flavour. Bhatkali biryani can be of various kind, which include biryani made from either mutton, fish, chicken, or shrimp. The biryani is quite different from others across India in that the onions are used in larger proportions compared to other regions. The dish is cooked with the meat and onion based sauce being at the bottom of the cooking pot with a layers of rice on top, the rice and meat are mixed before serving. Local spices such as cardamom, cloves and cinnamon are used to get the distinct aroma. Served with Bhatakali kachumber or burhani(sweet curd raita). Bhatkali biryani is one of the most common wedding meals in Bhatkal and surrounding towns like Honavar, Murdeshwar, Manki, Shiroor, Byndoor, Gangolli, Kundapur all the way till Mangalore.

Memoni biryani
Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi biryani. It has variations though, among families, as do most biryanis, though the Bantva Memons community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats, rice, and vegetables to blend without too much of the orange colouring.

Dindigul biryani
The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India. Well known among them is the Dindigul Thalapakatti Biryani who own trademark rights to the specific name and have won legal battles to uphold their trademark rights.

Beary biryani
The Beary Community is a small Muslim Community from Dakshina Kannada. The biryani is a ubiquitous feature of the Beary feast and no major celebration is complete without it from Eid to weddings. Beary biryani is light, less spicy and is easy to digest. Beef, chicken, mutton, fish and prawns are the usual meat used for the Beary biryani. Though Mutton is the first choice meat. The basmati rice is cooked separately and flavoured with ghee and spices like star anise, cinnamon, cardamon and cloves. The meat is cooked separately with onions, garlic, ginger, fresh coriander leaves. When the gravy thickens, the rice and the meat are layered, topped with caramelised onions, fresh mint leaves, roasted cashew nuts and sprinkled with ghee and saffron water. The biryani is then steamed. This cooking process ensures that the rice in the biryani is fluffy and light without requiring too much ghee or oils while the meaty juices are incorporated into the rice. Beary biryani is served with chicken kebabs and raita. It tastes best when left to sit for a few hours or overnight.

Palakkad Rawther biryani
The Palakkad Rawther biryani is a spicy dum biriyani prepared mainly by the Rawther Muslim community in the Palakkad district of Kerala State and some parts of Tamil Nadu. The variants include: lamb and mutton; chicken; beef and egg. This is accompanied by Kaichar, a type of gravy, thair chuttney (curd salad) and a dessert prepared from winter melon. There are lot men and women specialized in commercial cooking this Biriyani, especially in the Narikkuthi area of Palakkad. Nowadays, many small shops exclusively selling Biriyaniis (12–9 pm) have flourished in the town and its outskirts.

Bengalooru biriyani
Bengalooru biriyani is made of basmati rice cooked with coriander and mint leaves, which has less spices but enriched with greens. Bengalooru biriyani originated from Bangalore by an artisan Dr Shanthi.

Kalyani biryani
Kalyani biryani is a typical biryani from Hyderabad. Also known as the 'poor man's Hyderabadi biryani, the Kalyani biryani is always made from small cubes of beef or buffalo meat. It doesn't have the same level of expensive ingredients and richness as the more famous Hyderabadi biryani, but at the same time, is quite tasty.
The meat is flavoured with ginger, garlic, turmeric, red chilly, cumin, coriander powder, lots of onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot).
The Kalyani biryani is supposed to have originated in the Bidar during the rein of the Kalyani Nawabs, who migrated to Hyderabad after one of the nawabs, Ghazanfur Jang married into the Asaf Jahi family. The Kalyani biryani was served by the Kalyani nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion.
This was the practice for many decades. But after Operation polo in which the Indian army took over Hyderabad State, the state of the nobles went into decline. Some of their illustrious cooks set up their own stalls and introduced the Kalyani biryani. to the local populace of Hyderabad.

 

[Jaanbaz]

Nothing beats Sindhi Biryani.

 

[scrumpy]

What is this Bombay Biryani? I've always bought packets of Shaan's Bombay Biryani Mix to make my biryanis.

I've lived in Bombay/Mumbai most of my life but have never tasted a Bombay Biryani. A bit like Bombay Aloo we get here in the UK.

 

[Informant]

Indians wiggling their way in every thread.

 

[Cherokee]

Nothing beats Sindhi Biryani.

Sindhi biryani is not spicy

 

[Jaanbaz]

Sindhi biryani is not spicy

It has a unique taste. Also Camel nihari made in Karachi is awesome too. Damn it! Now I'm hungry.

 

[Cherokee]

It has a unique taste. Also Camel nihari made in Karachi is awesome too. Damn it! Now I'm hungry.

If you like sindhi biryani you might like kolkata biryani as well . I like nalli nihari from Hyderabad , never had camels tho .

 

[Jaanbaz]

If you like sindhi biryani you might like kolkata biryani as well . I like nalli nihari from Hyderabad , never had camels tho .

Camel tastes great. Will have to look for some Indian restaurants in UK. Problem is that most of so called ''Indian'' restaurants are run by Bengalis and Pakistanis.

 

[dravidianhero]

Back in the days when Pakistan was a Hindu country,I think Pakistan never had these many meat dishes.It was only after the invasion of iranis and afghans did pak or India start to have different delicious meat dishes.It would be appropriate to call them pak-afghan or indo-afghan and indo-irani dishes.tandoori roti,biryani,gulab jamun,various kinds of chicken and mutton delicacies ,panneer butter masala ,dal makhani and numerous other dishes were all introduced(with some changes) to India and pak by foreigners