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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, the meat or seafood can be substituted with vegetables or paneer. [1]
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups. Ambiguous common names are accompanied by their possible meanings. Scientific names for individual species and higher taxa are included in parentheses.
Burmese name Burmese script Image Origin Description Chapati: ချပါတီ: Indian Fried chapati, crispy and blistered, with boiled peas (pè-byohk), a popular breakfast next to nan bya. Danbauk: ဒံပေါက် Indian Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chili. Htat taya
Other kinds of rice that could be used are jeera rice, jeerakasemba or small Bangladeshi biryani rice. The rice is white, short (small) grained, thin (not plump), but it is the aroma of these rice varieties which make then distinctive. [20] [45] The recipes and cuisine of Thalassery biryani have clear differences from other biryani variants. [46]
Olive green or blue on upper part, white on lower part. Olive or yellow fins. The term "Rainbow" in the name is quite fitting and aptly describes the changing colours of that fish. Can be sometimes seen around reefs and artificial wrecks. Fast swimmer, and good sporting fish. Carnivorous 80–120 cm. Good commercial fish. Green jobfish (Vacoas)
This is a list of fish with common names that are based on the names of other animals. The names listed here may refer to single species, broader taxa (genera, families), or assortments of types. Where names are ambiguous, the various meanings should be listed here.
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.
Black pepper, which is native to India, was often used by 400 A.D. The Greeks brought saffron and the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Mughals , who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices.