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Mughlai Cook Book, Diamond Pocket Books, ISBN 81-7182-547-8 Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6 Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4
The biryani masala and ghee rice are arranged in layers inside the dish. Meat is cooked with masala on slow fire; it is layered with rice and the lid of the container is sealed with maida dough or a loin cloth. Hot coal or charcoal is placed then above the lid. [48] Thalassery biryani is a Pakki biryani. There are two types of biryani, "Pakki ...
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.
Hyderabadi Biryani with salad (left), Mirchi-ka-Salan (top right), and Dahi-ki-Chutney (top left). The layer of meat is hidden under the layer of rice. Hyderabadi Biryani is one of the most popular dishes of the city. It is distinctly different from other variations of the Biryani, originating from the kitchens of the Nizams of Hyderabad. It is ...
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, the meat or seafood can be substituted with vegetables or paneer. [1]
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. [1] It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver ...
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. [197]
Biryani: Mixed rice dish, optional spices, optional vegetables, meats or seafood. Can be served with plain yogurt. Non-Vegetarian Butter chicken: dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. It is also known as murgh mahal: Non-Vegetarian Chaat: Street food.