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Biryani

Hyderabadi dum biryani
Alternative names	Biriyani, biriani, beriani, briyani, breyani, briani, birani, buriyani, bariania, beriani
Course	Main dish
Region or state	South Asia, West Asia, Central Asia, Southeast Asia
Serving temperature	Hot
Main ingredients	Rice Spices Meat
Ingredients generally used	Mutton Chicken Beef Eggs Nuts Dried fruits Vegetables Potatoes
Variations	Various
Cookbook: Biryani   Media: Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish that was thought to have originated from Iran before settling in modern India. It is made with rice, some type of meat (chicken, beef, goat, lamb, prawn, or fish) and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat. Sometimes eggs and/or potatoes are added.

Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Myanmar, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.

Etymology

One theory states that it originated from birinj (Template:Lang-fa), the Persian word for rice. Another theory states that it is derived from biryan or beriyan (Template:Lang-fa), which means "to fry" or "to roast". It may alternatively be related to the Persian word bereshtan (Template:Lang-fa) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices.

Origin

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala, Telangana, and Karnataka (Bhatkal).

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or 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, appears to be incorrect because there is no record of biryani having existed in his native land during that period.

According to Pratibha Karan, who wrote the book Biryani, biryani is of Mughal origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of 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.

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 Malabar in South India.

There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.

Difference between biryani and pulao

Pilaf or pulao, as it is known on the Indian subcontinent, is another mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and whether actually there is a difference between the two.

According to Delhi-based historian Sohail Hashmi, pulao tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. Biryani contains more gravy (or yakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is also cooked with additional dressings and often would have a light layer of socarrat at the bottom.

Author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the pulao is not layered.

Author Colleen Taylor Sen lists the following distinctions between biryani and pulao:

• Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal.
• In biryani, meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. Pulao is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers have reported pulao recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed.
• Biryanis have more complex and stronger spices compared to pulao.

The British-era author Abdul Halim Sharar mentions that biryani has a stronger taste of curried rice due to a greater amount of spices.

Ingredients

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, sultanas (kismis), and fruits such as apples and pineapples.

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.Some commercial recipes for Biryani also include aromatic essences such as Mitha Ittar see Attar, Kewra & Rose water. Dried sour prunes (Alu Bukhara) may also be added to the biryani.

The main ingredient that usually accompanies the spices is chicken, lamb or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, seekh kebab, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

Preparation styles

Biryani can be cooked using one of two styles/techniques, pakki ("cooked") and kacchi ("raw").

• In a pakki biryani, the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours). The contents are then baked to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
• In a kacchi biryani, layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape (proper dum pukht).

A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve. Kacchi biryani is technically much more demanding and time-consuming than pakki biryani, for the following reasons:

• The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many kacchi recipes use parboiled (semi-cooked) rice rather than raw rice.
• If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
• One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor the cooking progress—it takes the understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making kacchi biryani requires a seasoned hand.

Varieties

On the Indian subcontinent

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka, Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.

Ambur/Vaniyambadi biryani

Ambur/Vaniyambadi biryani is a variety cooked in the neighboring towns of Ambur and Vaniyambadi in the Tirupattur district of the northeastern part of Tamil Nadu, which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area. It is typically made with jeera samba rice.

The Ambur/Vaniyambadi biryani is accompanied by dhalcha, a sour brinjal curry, and pachadi or raitha (sliced onions mixed with plain yogurt, tomato, chilies, and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice. Ambur-style biriyani is popular as street food all across South India.

Beef/Kalyani biryani

Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions, and many tomatoes. It has a distinct tomato, jeera and dhania flavour. In Kerala, beef biryani is well known.

Bhatkali/Navayathi biryani

This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian breads. In Bhatkali biryani, the meat is cooked in an onion and green chili-based masala and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange. Its variations include beef, goat, chicken, titar (Partridge), egg, fish, crab, prawn, and vegetable biryani.

Though similar to those in Thalassery, this biryani differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal biryani. No oil is used.

Bohri biryani

Bohri biryani, prepared by the Bohris is flavoured with lots of tomatoes. It is popular in Karachi.

Chettinad biryani

Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy . The podi kozhi is usually topped with fried onions and curry leaves.

Degh ki biryani/akhni biryani of Parbhani

Degh ki biryani is a typical biryani made from small cubes of beef or mutton. This biryani is famous in Parbhani and generally served at weddings.

The meat is flavoured with ginger, garlic, red chili, cumin, garam masala, fried onion and curd. This biryani is also known as kachay gosht ki biryani or dum biryani, where the meat is marinated and cooked along with short-grained and fine rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.

Delhi biryani

The Delhi version of biryani developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travellers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of biryani. This is the reason why most shops that sold biryani in Delhi, tended to be near mosques such as Jama Masjid (for travellers) or traditional shopping districts (such as Chandni Chowk).

Each part of Delhi has its own style of biryani, often based on its original purpose, thus giving rise to Nizamuddin biryani, Shahjahanabad biryani, etc. Nizamuddin biryani usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the Nizamuddin Dargah shrine and thereafter to be distributed to devotees. A non-dum biryani, using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi biryani. Another version of Delhi biryani uses achaar (pickles) and is called achaari biryani.

Dhakaiya biryani

The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji biryani is a favourite among Bangladeshis living abroad. A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt". Bengali style biryani often includes potatoes.

Dhakaiya Kacchi Biryani is accompanied by borhani, a salted mint drink made of yogurt, coriander, mint and salt.

Dindigul biryani

The city of Dindigul in Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.

Donne biryani

Military hotels of Bangalore in Karnataka are known for selling Biryani served in dried plantain leaf bowl called Donne.It is typically made from jeera samba rice, yogurt with lot of common mint and coriander leaves.

Hyderabadi biryani

Hyderabadi biryani is India’s most famous biryani; some say biryani is synonymous with Hyderabad. Hyderabadi biryani developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi biryani, such as kachay gosht ki biryani or dum biryani, where goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.

Memoni/Kutchi biryani

Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with mutton, dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

Kalyani biryani

Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan. Also known as the "poor man's" Hyderabadi biryani, Kalyani biryani is always made from small cubes of buffalo meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and much 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).

Kalyani biryani is supposed to have originated in Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the Asaf Jahi family uniting their realms. 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.

Kolkata biryani

Calcutta or Kolkata biryani evolved from the Lucknow style when Awadh's last Nawab, Wajid Ali Shah, was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the presence of potato in it.

Rawther biryani

This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared by Rawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from Malabar biryani.

Sindhi biryani

The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice, and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi cuisine. Sindhi biryani is prepared with meat and a mixture of basmati rice, vegetables, and various spices.

Sri Lankan biryani

Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is Buryani, a colloquial word which generated from Buhari Biryani. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Side dishes may include acchar, Malay pickle, cashew curry and mint sambol.

Thalassery biryani

Thalassery biryani is the variation of biryani found in the Indian state of Kerala. It is one of the many dishes of the Kerala Muslim community, and very popular.

The ingredients are chicken, spices and the specialty is the choice of rice called khyma. Khyma rice is generally mixed with ghee. Although a large number of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used, there is only a small amount of chili (or chili powder) used in its preparation.

A pakki biryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as khyma or jeerakasala. The dum method of preparation (sealing the lid with dough or cloth and placing red-hot charcoal above the lid) is applied here to avoid scorched rice.

Outside the Indian subcontinent

Burma

In Myanmar (Burma), biryani is known in Burmese as danpauk or danbauk (ဒံပေါက်), derived from the Persian term dum pukht, which refers to a slow oven cooking technique. Danbauk is a mainstay at festive events such as Thingyan, weddings and donation feasts. Given danbauk's South Asian origins, danbauk restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.

Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice. In danbauk, chicken specially seasoned with a danbauk masala spice mix, is cooked with the rice. Danbauk is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup. In recent decades, danbauk restaurants have innovated variations, including "ambrosia" biryani (နတ်သုဓာထမင်း), which features dried fruits and buttered rice.

West Asia

In Iraq and in the states of the Persian Gulf, biryani (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq, especially in the Kurdistan Region. Most variations also include vermicelli, fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (maraq).

In Iran, during the Safavid dynasty (1501–1736), a dish called Beriyan Polo (Nastaliq script: بریان پلو) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds—and later cooked in a tannour oven, then served with steamed rice.

Afghan biryani

A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (yakhni) and other condiments that are used in biryani. The Delhi-based historian Sohail Hashmi refers to the biryan as midway between pulao and biryani. Afghan biryani tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.

Indonesia

Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent.

Although Indonesia has authentic nasi kebuli, Indonesia also inherited and has local-style of biryani which is known as nasi biryani or nasi briyani. Nasi biryani is popular among and often associated as Acehnese, Arab Indonesian, Indian Indonesian and Malay cuisine.

Malaysia and Singapore

The Malaysian and Singaporean variety of biryani is called nasi briyani or nasi biryani. Although authentic styles of biryani from South India are popular, nasi briyani remains the most popular. The key differences between nasi briyani and Indian biryanis are that the meat in nasi briyani is cooked separately from the rice, and there is more curry, sauce, or gravy present in the nasi briyani than in Indian biryanis.

Nasi briyani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian and Singaporean Indian cuisines, they are popularized through mamak stalls, hawker centres, and food courts as well as fine dining restaurants.

Mauritius

Biryani dishes are very popular in Mauritius, especially at Muslim weddings and festivities. It is also widely available at street food places. Mauritian biryanis are often accompanied by an achaar (mango pickles), chilies and salads.

Philippines

Kapampangan cuisine of the Philippines (often in Pampanga) features a special dish called nasing biringyi (chicken saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or fiestas. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. Nasing biringyi is similar to the nasi briyani dish of Malaysia in style and taste. A version that has merged with the Filipino version of the Spanish paella is known as bringhe.

South Africa

In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Uncommonly, it is made using the dum-cooking method. The spices are similar to those used in the original Indian biryani.

Thailand

Biryani in Thailand is commonly known as khao mhok (Template:Lang-th). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and is often served with a green sour sauce.

Similar dishes

Tehari

Tehari and tehri are various names for the vegetarian adaptation of Biryani but are mainly classified as pulao. It was developed for the Hindu bookkeepers of the Muslim Nawabs. It is prepared by adding potatoes to the rice, as opposed to the case of biryani, where the rice is added to the meat. In Kashmir, tehari is sold as street food. Tehari became more popular during World War II, when meat prices increased substantially and potatoes became the popular substitute in biryani.

See also

• List of rice dishes
• Tehari
• Fried rice
• Bannu Pulao
• Kabuli Pulao

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39. "Delicious destinations: From Dindigul biryani to Bikaneri bhujia". The Indian Express. 14 June 2016. Retrieved 19 January 2017.
40. Kannadasan, Akila (12 July 2016). "When Hyderabad came to Chennai". The Hindu. Retrieved 19 January 2017.
41. Karan, Pratibha (2009). Biryani. Random House (India). ISBN 978-8184000931.
42. Sakhawat, Adil (8 March 2013). "Haji Biriyani: The Scintillating Taste from Old Dhaka". Daily Sun. Archived from the original on 18 May 2015. Retrieved 30 April 2015.
43. Mydans, Seth (8 July 1987). "For A Secret Stew Recipe, Time Is Running Out". The New York Times. Retrieved 30 April 2015.
44. "Biryani bistro". The Hindu. 22 November 2010 . Archived from the original on 27 February 2020. Retrieved 28 December 2012.
45. "This Bengaluru hotel is a hit with biriyani lovers". The Hindu.
46. "Biryani Galore: 5 Must-Have Biryanis in Bengaluru City". Hindustan Times.
47. "When power lunches get gourmet". The Times of India.
48. "10 Cities in India for the Food Lover's Soul". India.com. 5 December 2014. Retrieved 26 July 2016.
49. "India's Best City For Biryani Is..." The Wall Street Journal. 14 April 2013. Retrieved 16 May 2016.
50. "Stuff of memories". The Hindu. 10 February 2008. Archived from the original on 16 February 2008. Retrieved 6 August 2018.
51. Karan, Pratibha (2012). Biryani. Random House India. ISBN 978-8-18400-254-6.
52. Abdulla, Ummi (1993). Malabar Muslim Cookery. Orient Blackswan. p. 2. ISBN 978-8125013495.
53. ^ "Biryani trade takes on a new flavour". The Myanmar Times. 20 March 2015. Archived from the original on 27 July 2020. Retrieved 25 April 2020.
54. "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 6 April 2018. Archived from the original on 12 November 2019. Retrieved 25 April 2020.
55. "ဒံပေါက် (Biryani)". Food Magazine Myanmar (in Burmese). 12 September 2019. Retrieved 25 April 2020.
56. "ကြက်သားဒံပေါက်". Food Magazine Myanmar. Retrieved 25 April 2020.
57. Pham, Mai (11 October 2000). "The Burmese Way / A visit to the land of pagodas and enchanting cuisine". The San Francisco Chronicle. Burmese chicken biryani differs from its Indian counterpart: the chicken is cooked with the rice.
58. ^ "Top 10: Biryani Restaurants in Yangon". The Myanmar Times. 3 January 2020. Archived from the original on 15 January 2021. Retrieved 25 April 2020.
59. "Nasi Kebuli Gaya Betawi". Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015.
60. Dharmaputra, T.S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Indonesian). Jakarta: Puspa Swara. ISBN 978-602-213-036-9. Retrieved 5 June 2017.
61. Galpin, Shannon (2014). Mountain to Mountain: A Journey of Adventure and Activism for the Women of Afghanistan. Macmillan. ISBN 978-1-250-04664-2.
62. "Sajian Kebuli, Mandi, dan Biryani". Kompas.com (in Indonesian). 6 July 2014. Archived from the original on 3 September 2014. Retrieved 24 August 2014.
63. "Nasi Biryani Recipe". NYT Cooking. Retrieved 28 March 2023.
64. "Come Taste My Philippines – the food of Pampanga". A Bouche Amused. 16 January 2012. Retrieved 20 February 2018.

External links

• Media related to Biryani at Wikimedia Commons
• Biryani at the Wikibooks Cookbook subproject

v t e Bangladeshi dishes
Main and side dishes	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category

v t e Indonesian cuisine by ethnicity
Dishes	Common Indonesian dishes Abon Acar Ayam bakar Ayam goreng Ayam kecap Ayam kodok Bakmi Bakpau Bakso Bakwan Bihun goreng Bubur ayam Bubur kacang hijau Bubur ketan hitam Bubur sumsum Gado-gado Gorengan Gulai Ikan asin Ikan bakar Ikan goreng Jagung rebus Kacang rebus Kari Kari ayam Kari domba Kari kambing Kari udang Kuaci Ketupat Laksa Lontong Macaroni schotel Martabak Mi bakso Mi goreng Mi kuah Nasi campur Nasi goreng Nasi kari Nasi kuning Nasi bakar Otak-otak Panekuk Pastel tutup Perkedel Perkedel jagung Pindang Rendang Rijsttafel Roti bakar Roti bolen Roti meses Rujak Sambal Sambal goreng udang Satay Sayur bayam Sayur sop Semur Serundeng Sop buntut Soto Soto ayam Soto mi Sup ayam Sup ercis Sup makaroni Sup wortel Tahu Tahu goreng Telur asin Telur pindang Tempeh Tumis kangkung Tumpeng Acehnese Meuseukat Mi aceh Mi caluk Nasi gurih Sate matang Arab Asida Falafel Hummus Kofta Manakish Katayef Nasi kabsah Nasi mandi Maamoul Marak Roti maryam Roti pita Saltah Shawarma Tabbouleh Tharid Balinese Babi guling Betutu Be urutan Iga babi Laklak Lawar Matah Nasi bali Nasi jinggo Pai susu Rawon babi Rujak kuah pindang Sate babi Sate lilit Soto babi Tipat cantok Banjarese Bingka Laksa banjar Pekasam Soto banjar Batak Arsik Babi panggang Karo Dali ni horbo Dengke mas na niura Itak gurgur Lampet Manuk napinadar Mi gomak Na tinombur Ombusombus Pagit-pagit Pohulpohul Saksang Sasagun Sate kerang Tipatipa Tuktuk Betawi Asinan betawi Bubur cha cha Kerak telor Ketoprak Ketupat sayur Laksa betawi Lontong sayur Mi kangkung Nasi goreng kambing Nasi kebuli Nasi uduk Nasi ulam Pindang Roti buaya Roti gambang Rujak juhi Sate taichan Sayur asem Semur jengkol Soto betawi Soto kaki Soto tangkar Sup kambing Buginese and Makassar Burasa Coto makassar Dangke Jalangkote Kaledo Konro Mi kering Pallubasa Sop saudara Chinese Babi hong Babi kecap Bak kut teh Bakkwa Banmian Bihun goreng Cakwe Cap cai Chai tow kway Char kway teow Cha sio Fu yung hai Fish ball Haisom cah Ifumi Kembang tahu Kepiting saus tiram Kuaci Kwetiau ayam Kwetiau goreng Kwetiau siram sapi Lapchiong Locupan Lontong cap go meh Lumpia Mi ayam Mi lor Mi pangsit Mi tarik Mun tahu Nasi ayam hainan Nasi bebek Nasi campur Nasi tim Ngo hiang Pangsit Popiah Rujak shanghai Sapo tahu Sate babi Sekba Siomay Soto Sup hisit Sup sarang burung Swikee Tahu sumedang Tauge ayam Tee long pan Telur pitan Telur teh Tong sui Yong tau fu Yusheng Cirebonese Empal gentong Docang Kue gapit Mi koclok Nasi jamblang Nasi lengko Tahu gejrot Gorontalese Binte biluhuta Sate Tuna Ayam iloni Sagela Ilahe Bilentango Sate Balanga Ilabulo Nasi kuning cakalang Buburu Bubur sagela Nasi goreng sagela Tabu Moitomo Ikan iloni Pilitode Indian Ayam mentega Ayam tandori Chapati Chutney Dosa Idli Laddu Kari kambing Kari kepala ikan Korma Modak Naan Nasi biryani Raita Roti canai Sambar Samosa Satti Sorru Indo Ayam kodok Babi panggang Bitterballen Erwtensoep Hutspot Makaroni schotel Oliebol Ontbijtkoek Pannenkoek Poffertjes Shepherd's pie Spekkoek Javanese Apem Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo Tongseng Trancam Tumpeng Urap Madurese Rujak Rujak cingur Sate madura Serundeng Soto madura Malay Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas Cincalok Epok-epok Gulai Ikan bakar Ikan patin Kangkung belacan Kari Kemplang Laksa Mi kari Mi rebus Nasi berlauk Nasi briyani Nasi dagang Nasi goreng Nasi goreng pattaya Nasi lemak Nasi minyak Otak-otak Pekasam Pulut Roti canai Roti jala Roti john Roti tisu Sayur lodeh Siput gonggong Soto Sup kambing Tahu goreng Tempoyak Ulam Minahasan Ayam rica-rica Brenebon Cakalang fufu Dabu-dabu Klappertaart Mi cakalang Nasi kuning Panada Paniki Rica-rica Rintek wuuk Tinorangsak Tinutuan Woku Minangkabau Asam pedas Ayam pop Balado Daun ubi tumbuk Dendeng Gulai Gulai ayam Gulai kambing Gulai otak Kalio Kepiting saus padang Keripik sanjai Lemang Lontong gulai pakis Nasi kapau Nasi kari Nasi padang Palai bada Rendang Sambal lada muda Sate padang Soto padang Udang balado Moluccan and Papuan Asida Babi bakar Bibingka Colo-colo Papeda Puding sagu Sagu Soto ambon Palembang Burgo Gulai Kemplang Laksan Lakso Mi celor Nasi minyak Otak-otak Pempek Pindang Tekwan Tempoyak ikan patin Peranakan Bubur cha cha Cincalok Laksa Pai ti Swikee Sasak Ayam taliwang Plecing kangkung Sate ampet Sate belut Sate pusut Sundanese Asinan bogor Batagor Empal gepuk Karedok Kupat tahu Laksa bogor Laksa tangerang Lalab Mi kocok Nasi timbel Nasi tutug oncom Oncom Pepes Rujak tumbuk Sate bandeng Sate maranggi Sayur asem Seblak Soto bandung Tauge goreng Uli bakar Timorese Feijoada Ikan bakar Katemak Pastel de nata Se'i
Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
Bumbu	Spices Adas manis Andaliman Asam jawa Bawang bombai Bawang merah Bawang perei Bawang putih Bunga lawang Bunga pala Cabai rawit Cabai merah Cengkih Daun bawang Daun jeruk Daun kari Daun kemangi Daun pandan Daun salam Jahe Jeruk purut Jeruk nipis Jintan Kapulaga Kayu manis Kecombrang Kencur Kemiri Ketumbar Keluak Kunyit Lengkuas Lada hitam Lada putih Lokio Pala Peterseli Seledri Serai Temu kunci Temu lawak Seasonings and condiments Abon Acar Balado Bawang goreng Budu Coconut jam Cuka Dabu-dabu Hagelslag Kecap asin Kecap ikan Kecap inggris Kecap manis Kerisik Lalab Mayones Minyak samin Minyak wijen Minyak zaitun Moster Muisjes Nata de coco Peanut sauce Petis Petis ikan Rica-rica Sambal Sambal goreng teri Serundeng Saus tiram Saus tomat Tapai Tauco Tempoyak Terasi Tongcai Tuktuk Vlokken
Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

v t e Pakistani cuisine by region
Balochi	Kaak Sajji
Kashmiri	Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan
Muhajir	Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal
Pashtun	Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan
Punjabi	Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka
Saraiki	Lassi Sohan halwa
Sindhi	Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri
Common dishes	Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda
Pakistani diaspora	Balti (food) Chicken tikka masala Pakistani Chinese
Category Commons Cookbook Food portal Pakistan portal

v t e Sri Lankan cuisine
Dishes	Rice Biryani Diyabath Idli Kaha bath Kiribath Lamprais Nasi goreng Pittu Rice and curry Roti Gothamba roti Kottu roti Pol roti Uraippu roti Other Dosa Hoppers Kankun mallung Kola kanda Kool Mee goreng Sathe String hoppers Upma
Side dishes	Bread Gal Banis Jam paan Kimbula Banis Maalu paan Roast Paan Seeni Banis Sri Lankan tea bun Theti Paan Curry Curry Apple curry Beetroot curry Brinjal paal curry Cashew curry Chicken curry Kakuluwo curry (Crab curry) Elumas (Lamb curry) Ismoru (Beef curry) Jaffna lamb curry Malu Mirisata (Fish curry) Mango curry Moju (Pork curry) Murunga curry Polos (Jackfruit curry) Potato curry Pumpkin curry Other Malay Achcharu Babath Fish Cutlet Dal Ekor soup Gotukola Gova Kaldu Kiri hodi Mallung Papadum Rasam Sambol Katta sambal Pol sambol Seeni sambol Vaalai kai sambal Sri Lankan omelette Thakkadi
Snacks	Chinese rolls Fish Patties Kadala Lavariya Odiyal Pol Pani Sanja Sathe Surul appam Tapioca chips Vade Isso vade Parippu vade Ulundu vade
Beverages	Arrack Beer Faluda Koththamalli Masala chai Tea Toddy
Sweets & desserts	Aasmi Aggala Älpäl Aluwa Athirasa Bibikkan Bolo fiado Bombai muttai Breudher Butter cake Chocolate biscuit pudding Surul appam Dodol Kalu dodol Kiri Dodol Dosi Inguru dosi Kiri dosi Puhul dosi Ijzer koekjes Hakuru Kevum Konda kevum Mung kevum Naran kevum Thala kevum Undu kevum Kiri aluwa Kokis Love cake Modhakam Mudavāpu meekiri Pandan cake Pani Kaju Pani walalu Pushnambu Sakkarai Muttai Seenakku Sukiri Thala Guli Undu Walalu Watalappam Weli Thalapa
Condiments	Chinese chili paste Lunumiris Thuna paha
Ingredients	Banana pith Cardamom Cashew Chili pepper Cinnamon Coconut Coconut milk Condensed milk Fish Karapincha Kangkung Kithull Lemongrass Pandan Traditional rice Treacle Turmeric

v t e Street food
Foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jambon Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Karantika Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Sausage roll Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
By location	Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Taiwan Thailand
Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks
Food portal  Category: Street food

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