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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.
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.
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.
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 .
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]
Thai chicken biryani: The Thai version of a "chicken biryani". The name literally means "rice covered chicken" and this Thai-Muslim dish is made by cooking rice together with the chicken curry. Khao mok nuea ข้าวหมกเนื้อ Thai beef biryani The Thai version of a "beef biryani". Khao man gai: ข้าวมันไก่
Nawabi chicken dum biryani. Biryani is widely popular in Awadhi cuisine. When cooking it, pulao is first made by cooking basmati rice in ghee with warm, aromatic spices and then layered with a type of meat curry or marinade (depending on the type of biryani), sealed, and cooked over low heat until done.