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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), prawn or fish and spices.To cater to vegetarians, vegetables or paneer can be substituted for the meat. [1]
Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, [13] prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani.
Recently, to attract more customers, some Mamak restaurants have added an extra stall in their restaurant. The stall, which is operated individually by either an ethnic Malay from the North East Peninsular Malaysia and the east coast Peninsula Malaysia or an ethnic Malay from Southern Thailand, is known as Malay tom yam stall.
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.
Nasi biryani or nasi briyani Malay and Indian Indonesian Rice dish A popular mixed rice dish derived from India with local taste, this dish almost similar to nasi kebuli. Nasi bogana: Tegal, Central Java Rice dish A steamed rice dish wrapped in banana leaves and served with a variety of side dishes. Nasi campur or nasi rames Nationwide Rice dish
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 ...
Nasi biryani, Betawi-style of biryani rice dish—flavoured rice dish cooked or served with vegetables, mutton or chicken meat. [8] Nasi goreng domba, spicy fried rice with mutton meat, cooked in ghee. Nasi goreng kambing, spicy fried rice with goat meat, cooked in ghee. Nasi kebuli, Arab-origin spicy steamed rice dish cooked in goat broth ...
Biringi is precolonial in origin, and while the name is a cognate of those for South Asian biryani dishes, it has since merged with the Spanish paella. The original version made without the chorizo, eggs, or other paelya ingredients is differentiated as nasing biringye, which is more similar to the nasi briyani of Malaysia and Singapore. [8] [20]