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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.
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]
Yields: 4 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces. 4 tbsp. low-sodium soy sauce
Biryani is a rice-based dish made with spices, rice (usually basmati), and mixed with chicken, mutton etc. Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine .
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