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Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation. Other types of Biriyani which uses the same rice and preparation methods but vary a little bit because of addition of some ingredients are kannur biriyani , malappuram biriyani , ponnani biriyani , kochi kayees biriyani , calicut ...
Chicken Curry with Bread. Chicken. Kopra paak: Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake. Koshimbir: a salad, usually served as a side: Kolim / Jawla: A preparation of dried fish named Kolim or Jawla found in coastal Maharashtra with onion and spices. Usually eaten with bhakri or chapati: Laapsi
There are many local variations as well, such as kaaja biryani, kunda biryani (pot biryani), avakaya biryani, ulavacharu biryani, [4] and panasa biryani. Kodi (chicken) koora and mutton koora are two popular meat dishes, often made with a range of spices and condiments. The base usually consists of onions, tomato, coriander, tamarind, and coconut.
Mutton Curry, Chicken Curry Champaran meat , also known as ahuna , handi meat or batlohi , is a dish with its root from Champaran , a district of Bihar . Meat is marinated in a mix of mustard oil and ghee, garlic , onions and ginger with the paste of spices.
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]
Chicken tikka masala, a modified version of Indian chicken tikka, has been called "a true British national dish." [248] The UK's first Indian restaurant, the Hindoostanee Coffee House, opened in 1810. [249] [250] By 2003, there were as many as 10,000 restaurants serving Indian cuisine in England and Wales alone.
Kombdi vade (कोंबडी वडे), or chicken Malvani, originated from malvan consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of Jowar or rice and lentils flour), onion, lemon, and solkadhi.
Curry leaves are used copiously in most preparations of curries and chutneys. Various types of Pappu are made using lentils in combination with tomatoes , spinach , gongura, ridge gourd , etc. Apart from curries, pulusu , a stew made using tamarind juice in combination with vegetables, seafood, chicken, mutton, etc., is popular.