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Zarda (Hindi: ज़र्दा zardā, Urdu: زردہ zardā, Bengali: জর্দা jôrdā) is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds.
Sholezard (also known as zard birinj or zarda) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies.
Khichdi is a comforting dish made by cooking rice and dal together, while Karhi chawal consists of plain rice served with karhi, a yogurt-based curry. Biryani , a beloved dish, is prepared with beef , lamb , chicken , fish or shrimp offering a rich and flavorful rice experience.
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Jeera Bhaat or Zeera Chawal is an Indian and Pakistani dish consisting of rice and cumin seeds. [1] It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. [2] The Hindi term for cumin seeds is "jeera" or "zeera", with the latter also being used in Urdu, thus owing to the name
Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India. Rājmā [2] [raːdʒmaː] (Hindi: राजमा, Nepali: राजमा, Urdu: راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Sohan halwa (Urdu سوہن حلوہ; [ˈsoːɦən ˈɦəlʋaː]) is a traditional Mughlai [1] dessert from Punjab, popular in the Indian subcontinent, which is a variety of dense, sweet confection or halwa. Gheewala halwa is popular for sohan halwa since the Mughal era. Punjabi sohan halwa