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This is an accepted version of this page This is the latest accepted revision, reviewed on 2 January 2025. There is 1 pending revision awaiting review. Rice-based dish from South Asia Not to be confused with Isfahan beryani. Biryani Hyderabadi dum biryani Alternative names Biriyani, biriani, beriani, briyani, breyani, briani, birani, buriyani, bariania, beriani Course Main dish Region or state ...
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.
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 .
The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat. Sindhi biryani is a beloved staple in food menus of Pakistani and Sindhi cuisine. A special version of Sindhi biryani sold by a shop in Karachi called the Students Center is popularly called "Students biryani." [20]
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Heat the oven to 350°F. Wash the rice and soak it in cold water until needed. Wash the shrimp and drain it well. Add the salt and turmeric and mix.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. Thalassery is known for its Thalassery biryani [2] (in local dialect, biri-yaa-ni). [3]
Kolkata biryani (Bengali: কলকাতা বিরিয়ানি) is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. [1] The name of the dish comes from the city of Kolkata in West Bengal. Rice is used as the base ingredient, and meat, eggs, potatoes and spices are added. It is best known for its use of ...