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 depending on the type of meat used; typically, they are placed in a spiral pattern, creating the dish’s distinctive visual feature. This dish, firmly rooted in İnegöl’s culinary culture, can only be produced and prepared within the boundaries of İnegöl district and is identified by its geographical indication emblem.

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

The primary ingredients 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 İnegöl district, Bursa Province.

The arrangement of the meat varies according to the type used:

• When using chicken legs, the meaty portion is placed along the edge of the tray, while the bony end is positioned toward the center, arranged in a spiral pattern.
• When using lamb meat, the 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 diced chicken pieces, the pieces are again arranged in a spiral pattern on the tray.

This arrangement constitutes the dish’s distinctive traditional presentation. İnegöl Büryanı / İnegöl Mişörizi has been granted geographical indication protection due to its long-standing tradition within İnegöl’s culinary culture and its strong association with local cuisine.

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

▪ 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 stages:

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 between 30 and 40 minutes.
2. Preparing the Onions and Tomatoes: In a pan, 30 g of butter is melted, and cubed onions are added and sautéed. Then, peeled and grated tomatoes and black pepper are added, and the mixture is continued to be sautéed.
3. Preparing the Pilaf: Washed rice is toasted with 70 g of butter. One litre of water is added, and the rice is spread evenly in a round tray without draining the water. It is then placed in a preheated oven at 180 °C for 10 minutes to absorb the moisture. If the pilaf becomes too dry during this time, 150 ml of the boiling water is added.
4. Combining and Baking: The sautéed onion and tomato mixture is spread over the pilaf removed from the oven. The boiled chicken legs, lamb meat, or chicken pieces are arranged on top according to the specified pattern. The tray is then baked in a preheated oven at 200 °C for approximately 20 minutes.
5. Resting and Serving: The tray is covered with another tray and left to rest for 10 minutes before being served hot.

The geographical reputation of İnegöl Büryanı / İnegöl Mişörizi is exclusively tied to İnegöl district, 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 inscription and emblem on the product or packaging, it must be prominently displayed at a clearly visible location within the production facility.

The monitoring of İnegöl Büryanı / İnegöl Mişörizi is conducted under the coordination of the İnegöl Municipality. The monitoring authority consists of one expert representative each from the İnegöl Kebab Cooks, Pastry Makers and Similar Trades Association, İnegöl Public Education Center, İnegöl District Directorate of Agriculture and Forestry, Hacı Sevim Yıldız-4 Vocational and Technical Anatolian High School, 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 appropriateness of the 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 authority may obtain expert services from public or private institutions. The registering authority manages the process of safeguarding legal rights.