Zurbian or zurbiyan is a type of Biryani that is popular in Yemen, other parts of the Arabian Peninsula as well as parts of Somalia. We believe the Arabic name \u0632\u0631\u0628\u064a\u0627\u0646 (zurbiyan) was derived from \u0631\u0632 \u0628\u0631\u064a\u0627\u0646\u064a (ruz biryani) where the first two letters were reversed. Zurbian which is a variant of Hyderabadi biryani, is usually cooked with lamb and potatoes but there are recipes that use chicken instead of lamb. <\/p>\n

Zurbian is considered as a special occasion rice dish that is usually served in weddings, during the Eid, or when important guests arrive. The rice is very aromatic due to the different spices used in preparing it: saffron, cardamom, cinnamon, cumin, coriander, cloves, turmeric, ginger, black pepper, and orange blossom water. Just like there are so many different types of biryani, there also different recipes for zurbian.<\/p>\n

Not only does zurbian taste delicious, it is also very pleasing to look at: the contrast between the plain white basmati rice, the bright yellow colour of the saffron-tinged rice, and the pale reddish colour of the stew-covered rice. To make the rice even more festive-looking, some like to add fried onions and toasted nuts. <\/p>\n

Good zurbian is not dry and some of the tomato-yogurt stew should remain at the bottom. The best meat to use is lamb shoulder as it is more tender and tends to stay more moist. Zurbian is usually served with a green salad and zhoug (a tomato-based green chili sauce).<\/p>\n<\/p><\/div>\n