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Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, vegetables or paneer can be substituted for the meat or seafood. [ 1 ]
Thalassery biryani is a rice-based [A] dish blended with spices and chicken. [20] As it is the only biryani recipe in Kerala cuisine, [21] [B] it can also be called Kerala biryani. [22] Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation.
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine .
One-Pan Chicken Biryani with Fresh, Herby Raita by Ben Ebbrell I love this recipe because it's super simple and quick to prepare. While it takes 30 to 40 minutes, half of that is very passive.
Drain the rice and add it to the boiling water along with the butter and mint. Bring to a boil, cover, and put it in the oven. Bake for 20 minutes. When the rice has been in the oven for about 10 minutes, heat some oil in a sauté pan and add the remainder of the ginger paste along with the remaining bay leaf.
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Biryani: rice and chicken, beef or mutton Biryani is a rice dish in which different spices and meat is used . Hyderabadi biriyani: Kheer: Milk and raisins kheer is made by cooking milk until it is concentrated to a certain thickness and then sugar and raisins are added Khichdi: rice Khushka Rice: Plain cooked rice: basmati or any type of rice
One form of "Arabic" biryani is the Iraqi preparation, where the rice is usually saffron-based with chicken usually being the meat or poultry of choice. It is most popular in Iraqi Kurdistan. Most variations also include vermicelli, fried onions, fried potato cubes, almonds and raisins spread liberally over the rice. [11]