Biryānī

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हैदराबादी बिर्यानी Haidarābādī biryānī (Biryānī modo Hyderabadensi) Calcuttae in urbe inlatum

Biryānī, devanagari बिर्याणी et बिरयानी, litteris Arabicis بریانی, est categoria ferculorum origine Persica in arte coquinaria Indica. Hodie saepissime in popinis Indicis offertur.

In opere anno 1967 edito Len Deighton's London Dossier diurnarius Londiniensis Adrianus Bailey "birianee", ait, "est compositio e pilau ferculoque carnoso constituta".[1] Haud erravit: iam Lucknow in urbe medio saeculo XIX in gastronomia regali biryānī speciem luxuosiorem generis pilau fuisse censebatur.[2]

Notae[recensere | fontem recensere]

  1. A birianee is an assembly of a pilau and a meat dish: Adrian Bailey, "Food" in Len Deighton, ed., Len Deighton's London Dossier (Londinii: Cape, 1967) p. 43
  2. Sen (2015) pp. 193-195

Bibliographia[recensere | fontem recensere]

Ambur biryani pullinum cum duobus achar (ad sinistram) unoque pachadi, in folio musae inlatum, Ambur in urbe Coromandelae
Eruditio
  • "Biryani" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)
  • Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 153, 193-195, 204-206
Praecepta
  • c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60) ("Duzdbiryán; Biryán")
  • 1852 : "Brianee" in Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 362-367
  • 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 496 ("Brianees")
  • 1906 : Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) pp. 1602-1603 ("Briane mahee, Briane noormalee")
  • 1932 : Mulk Raj Anand, Curries and Other Indian Dishes (Londinii: Harmsworth) pp. 81-83 ("Biriani (lamb pulao); Chicken biriani")