The Curry House Indian restaurant style recipes  

Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants.

Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild.

There are recipes for biryani and mixed vegetable curry in The Curry House Cookery Book

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© 2004 David W Smith