İnegöl Büryanı / İnegöl Mişörizi

İnegöl büryanı / İnegöl mişörizi is a traditional dish unique to the İnegöl district of Bursa province, protected by geographical indication. It is prepared by combining boiled chicken legs, chicken pieces, or lamb meat with roasted rice pilaf and a tomato-onion mixture, then baking the assembly. The arrangement of the meats on the tray varies according to the type of meat used; typically, they are placed in a spiral pattern, creating the dish’s distinctive visual feature. This dish, firmly established in İnegöl’s culinary culture, can only be produced and prepared within the boundaries of the İnegöl district and is identified by a geographical indication emblem.

^{İnegöl Büryanı / İnegöl Mişörizi (}Türk Patent⁾

The main components of the product are roasted rice pilaf, dried onion, tomato, and boiled chicken legs, chicken pieces, or lamb meat.

This product, registered under number 1606, was officially registered on 3 July 2024. The registration application, numbered C2022/000077, was submitted on 24 February 2022. The registering authority is the İnegöl Municipality, located at Sinanbey Mahallesi, Nuri Doğrul Caddesi, No:1/1, İnegöl, Bursa. The geographical indication type is designated as a geographical indication, and the product’s reputation and production process occur exclusively within the boundaries of the İnegöl district of Bursa province.

The arrangement of the meat varies depending on the type used:

• When using chicken legs, the meaty part is placed along the edge of the tray and the bony end toward the center, arranged in a spiral pattern.
• When using lamb meat, the meat pieces are placed near the edge of the tray; if the center remains empty, one or two pieces of lamb are placed in the middle.
• When using chopped chicken pieces, the pieces are arranged on the tray in a spiral pattern as well.

This arrangement forms the dish’s distinctive traditional presentation. İnegöl büryanı / İnegöl mişörizi has been granted geographical indication protection due to its long-standing history in İnegöl’s culinary culture and its strong association with local cuisine.

^{İnegöl Büryanı / İnegöl Mişörizi (}T.C. İnegöl Belediyesi ⁾

▪ 10 chicken legs

▪ or 550 g lamb meat

▪ or 550 g chicken pieces

▪ 720 g rice

▪ 70 g butter (for toasting the rice)

▪ 1,000 ml water (for boiling the rice)

▪ 5 medium-sized dried onions

▪ 4 medium-sized tomatoes (total 400 g)

▪ 17 g salt

▪ 5.5 g black pepper

▪ 30 g butter (for sautéing onions and tomatoes)

▪ 1,000 ml water (for boiling the meat)

▪ Additional 150 ml boiling water if needed (to prevent the pilaf from becoming too dry)

The preparation and cooking process consists of the following steps:

1. Boiling the Meat: Chicken legs are washed and placed in a pressure cooker with 1 litre of water and boiled for approximately 40 minutes. When using lamb meat or chicken pieces, the boiling time is 30–40 minutes.
2. Preparing the Onions and Tomatoes: In a pan, melt 30 g of butter, add diced onions, and sauté until golden. Then add peeled and grated tomatoes and black pepper, and continue sautéing.
3. Preparing the Pilaf: Washed rice is toasted with 70 g of butter. Then 1 litre of water is added, and the rice is spread evenly in a round tray without draining the water. It is placed in a preheated oven at 180 °C for 10 minutes to absorb the moisture. If the pilaf becomes too dry during this time, add 150 ml of the boiling water.
4. Combining and Baking: The sautéed onion and tomato mixture is spread over the baked pilaf. The boiled chicken legs, lamb meat, or chicken pieces are arranged on top according to the specified pattern. The tray is baked in a preheated oven at 200 °C for approximately 20 minutes.
5. Steaming and Serving: The tray is covered with another tray and left to rest for 10 minutes before being served hot.

İnegöl büryanı / İnegöl mişörizi’s geographical reputation is limited exclusively to the İnegöl district of Bursa province. All production stages, including adherence to the recipe and final preparation of the dish, must take place within this defined geographical boundary. This restriction ensures the preservation of the product’s traditional character and its deep connection to local cuisine.

The product or its packaging must bear the inscription “İnegöl Büryanı / İnegöl Mişörizi” and the geographical indication emblem. When it is not feasible to display this on the product or packaging, the inscription and emblem must be clearly visible at a prominent location within the production facility.

Monitoring of İnegöl büryanı / İnegöl mişörizi is conducted under the coordination of the İnegöl Municipality. The monitoring body consists of one expert representative each from the İnegöl Köfteci Aşçı Tatlıcı ve Benzerleri Esnaf ve Sanatkârlar Odası, İnegöl Halk Eğitimi Merkezi, İnegöl İlçe Tarım ve Orman Müdürlüğü, Hacı Sevim Yıldız-4 Mesleki ve Teknik Anadolu Lisesi, and the İnegöl Municipality.

Monitoring is carried out at least once annually on a regular basis; however, it may also be conducted at any time upon complaint or when deemed necessary. During inspections, the suitability of ingredients and their quantities, compliance of the production method with the recipe, and correct use of the geographical indication emblem and inscription are verified. The monitoring body may procure expert services from public or private institutions. The registering authority is responsible for safeguarding legal rights.