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Biryani (), sometimes spelled Biriyani or Biriani, is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables. == Origin == The word "biryani" is derived from the Persian language. One theory is that it originates from "birinj", the Persian word for rice.〔 Another theory is that it derives from "biryan" or "beriyan" (to fry or roast). The origin of biryani is uncertain. In North India, different varieties of Biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana, Tamil Nadu, Karnataka and Kerala. Andhra is the only region of South India that does not have many native varieties of biryani. There is a theory about the Mughals having brought biryani to South Asia, but another theory claims that the dish was known in India before Babur came to India.〔(【引用サイトリンク】title=Biryani is an Indian invention )〕 The 16th century Mughal text ''Ain-i-Akbari'' makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India. A similar theory—that biryani came to India with Timur's invasion—also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.〔 There are references to a dish of "fried" rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes. There was a traditional culinary preparation native to Bengal where semi-cooked fish was steamed with rice, letting the rice absorb its aroma, in a covered earthen pot, in a manner in which biryani is prepared. Hence this 'dum' style of cooking is not new to the South Asia. According to Pratibha Karan, the biryani is of South Indian origin, derived from ''pilaf'' varieties brought to India by the Muslim traders and rulers. She speculates that the ''pulao'' was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.〔〔 Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian ''pilau'' and the spicy rice dishes of India. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Calicut (Kozhikode) in South India. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「biryani」の詳細全文を読む スポンサード リンク
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