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Special local variety of rice Brown rice [2] Special local variety of rice Biryani: Special local variety of rice, meat, potato and spices Bhuna Khichuri: Rice dish with beef/chicken/mutton Morog Polao: Bangladeshi variety of high quality rice like Kalijira, chinigura, Ichagura with chicken Kacchi Biriyani: Biriyani with mutton Panta bhat
When accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice). [142] Nasi goreng is usually cooked to order for each serving, since the cook usually asks the client their preference on the degree of spiciness: mild, medium, hot or extra hot. The spiciness corresponds to the amount of sambal or chili pepper ...
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]
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
The restaurant is most noted for its special Biryani and Aminia Special. [1] [2] [3] It was opened in 1929, and is a growing chain of restaurants within West Bengal. The restaurant is one of the fastest growing restaurants in Eastern India. It has been consistently ranked in the top three Mughlai Restaurants in Kolkata.
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Nasi Beriani or Biryani, a rice dish made from a mixture of spices, basmati rice, yoghurt, meat or vegetables. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation ...
Isfahan Biryani decorated with sliced almonds. Jean-Baptiste Tavernier has written about this food in his own journal. Jean Chardin has written two accounts about beryani. Abbas the Great's Noorullah personal chef has too provided a recipe. [4]