Buryani is an old dish made in parsi homes back in India.
This buryani is generally eaten with biryani or rice pulav.
I made this from “Vividh Vani by Meherbai Jamshedji Wadia”.
However the cookbook recipe does not mention the history !
Let us know if you know the origination and meaning of Buryani.
MEAT: KAKDI, DODHI, TURIA ATHVA VENGNA NI BURIYANI
કાકડી, દોઢી, તરુીયા અથવા વેંગણા ની બયુ ાનની
Fatty meat, kakdi/ dodhi/ turia/ vengna (cut in pieces), kothmir, marcha, fudno, adu-lasan,
sliced onions, ghee, salt, mari, harad, dhana-jeeru no masalo
Wash meat once in warm water. Fry onions and do adu-lasan no vaghar in cooker. Add all
masala, salt. Add meat. Add tarkari. Add kothmir-marcha-fudno. Pressure cook for 10 mins.
Remove when cool. Crush the doodhi without damaging the meat. (See video)