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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]
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 .
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.
The Spices’ menu offers a variety of popular Indian and Napalese dishes including butter chicken, chicken tikka masala, chicken biryani, tandoori chicken, lamb vindaloo, and also fried momo ...
It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. One form Hyderabadi biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour. [23]
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.
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad , it combines elements of Hyderabadi and Mughlai cuisines.
Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour. Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal.