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Biryani
 
 

Biryani [Kindle Edition]

Pratibha Karan
4.0 out of 5 stars  See all reviews (3 customer reviews)

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Product Description

Product Description

The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blue-blooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard seeds, even a dish from Assam! Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.

About the Author

Pratibha Karan studied economics at Lady Shri Ram College. She is an IAS officer of 1967 batch and retired as Secretary, Ministry of Food Processing Industries in 2003. She is the author of A Princely Legacy: Hyderabadi Cuisine covering the history, culture and cuisine of Hyderabad. This is her second book.

Product details

  • Format: Kindle Edition
  • File Size: 2836 KB
  • Print Length: 200 pages
  • Publisher: Ebury Press/Random House India (16 July 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B008M7RTLG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #585,685 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews
4.0 out of 5 stars Delicious.. 8 Mar 2014
Format:Kindle Edition|Verified Purchase
This book is one of the most superior books out there when it comes to biryaani recipes. There are numerous mouth watering recipes and also a short section on raitas.

The only reason I have not given this book five stars is because there isn't an accompanying picture for each dish which I think is essential in all good quality cook books-especially when it's an expensive cook book.

It would be great if an update came out that included an accompanying picture for each dish.

All in all it is a very good book and I look forward to seeing more cook books from Pratibha Karan.
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4.0 out of 5 stars The King of Indian dishes 5 Oct 2012
By E. L. Wisty TOP 500 REVIEWER VINE VOICE
Format:Hardcover|Verified Purchase
Biryanis and pulaos - the difference is very subtle, basically the former having ingredients layered and the latter mixed in - are the King of Indian dishes, yet most cookbooks covering the region may supply one token recipe or else ignore them altogether. The omission is inexplicable - it is true that they tend to use large numbers of ingredients and is usually more of a meal for several people (recipes herein use quantities for anywhere from 6 to 10 people), but they are really not all that hard to make, and a fragrant and colourful biryani is one of the most delightful meals you can put on a plate.

Though Moghul in origin and usually still associated with Northern India in many people's minds, Pratibha Karan has gathered one hundred recipes from all over India. The recipes are clearly laid out, giving preparation and cooking time and number of servings. Spices which go together are often usefully grouped in the ingredients listing together with an instruction on preparation and referred to en bloc in the main instructions. Ingredients are mostly easily accessible from any Asian grocer or even supermarket, though there are one or two here or there such as green papaya which will probably only be found in grocers in larger cities with Asian populations.

Many recipes have good accompanying photographs. The book is arranged by geographical region of origin, and dishes are triply indexed by order of appearance, city/province of origin and main ingredient. Although a biryani is a meal in itself, the end of the book has a few recipes for accompanying raitas and relishes, though I would have liked to have seen a few more of these.
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By Elmarie
Format:Hardcover
A hundred biryani and pulao recipes, lovingly collected over many years and arranged according to the region in India from which each dish originates.

Each recipe begins with a brief overview of its origin and background, followed by clear instructions. The recipes I have tried out so far have been a great success. The photographs are also beautiful.

The recipe index includes a handy list of biryanis by ingredient.

Overall a cookbook to be treasured.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.0 out of 5 stars  2 reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars It is OK 28 Jun 2013
By Azwath - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I would like to see this book broken down by different techniques of making Biryani rather than by the region. Most of the recipes are the same, except they have one or two ingredients dependent on the region. When it come to Biryani types, you get, Dum version, Kacchi Version and Pulao Version.

Not bad. But could have been more useful.
3.0 out of 5 stars Three Stars 2 Sep 2014
By D K Mohite - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Good book to have in cook book colection!
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