I had decided places where I have no time to explore, I will eat and try to compensate for lack of being a tourist! And my visit to Jordan’s capital Amman becomes a perfect case study, because I am certain I gorged here more than what I normally would in a MONTH!

And my visit to this part of the world introduced me to variants of our very own Biriyani. Starting with Kabsa, traditional Arabic rice with cooked chicken, very nice in taste, can be eaten with curry.

Kabsa - With Chicken

Kabsa – With Chicken

Kabsa and Curry

Kabsa and Curry

Then came the sayyadiyeh, which is Arabic preparation of fish and scented rice. It’s a dish with fine rice, with cooked fish in it. I wouldn’t say it tasted a lot like biriyani, but the rice and fish was blended in quite well. A lighter dish in comparison.

Sayyadiyeh

Sayyadiyeh

And then, a cousin of this family, the Maftool. A Palestinian dish made served with meat and dried wheat flour, a variation of cous cous. Yum! Served with a rich brown vegetarian gravy.

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Finally came our very own Biriyani. Le Meridian, Amman, had an Indian chef who cooked this during my visit there. Now the biriyani had lamb, which is normal to us. But the locals from Jordan and Palestine do not acknowledge this as Biriyani, because that should only contain chicken as per the tradition there!

Lamb Biriyani

Lamb Biriyani


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