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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]
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.
Kolkata biryani (Bengali: কলকাতা বিরিয়ানি) is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. [1] The name of the dish comes from the city of Kolkata in West Bengal. Rice is used as the base ingredient, and meat, eggs, potatoes and spices are added. It is best known for its use of ...
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 ...
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.
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.
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