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It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot. [30]
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]
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. [12]
The kachchi biryani is prepared with kachchi gosht (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention to time and ...
Biryani: Spicy rice dish with vegetables or chicken or mutton or fish or prawns. Depends on choice Bisi bele bath (Karnataka) Rice preparation with vegetables. Vegetarian: main course Bonda: Snack. Potatoes, gram flour. Vegetarian: Snack Chettinadu Chicken: Dish made chicken and spices: Non-Vegetarian Chicken 65: Popular deep fried chicken ...
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine .
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.
Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow.