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Biryani can be cooked using one of two styles/techniques, pakki ("cooked") and kacchi ("raw"). [31] In a pakki biryani, the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with ...
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 ...
The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera (cumin), dhania (coriander) flavour. [21] Tahari, made by the Hyderabadi Muslims is a rice and meat dish. Unlike biryani in which rice is precooked and then layered with meat, rice in tahari is cooked in meat.
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.
North India. Awadhi; Braj; Haryana; Kashmiri; Kumauni; Mughlai; Punjabi; Rajasthani; Uttar Pradeshi; South India. Chettinad; Hyderabadi; Karnataka; Kerala ...
Biryani, several rice-based foods made with spices, rice usually basmati and أرز عنبر and meat/vegetable, collectively popular in Iraq, Iran, Afghanistan, Pakistan, Bangladesh, India and among Muslims in Sri Lanka. Mutabbaq samak (Arabic: مطبق سمك), fried fish served over stocked rice. [25] [26] Pilaf, similar to that of Iran.
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]
Biryani is a very popular dish in Pakistan, and has many varieties, such as Lahori and Sindhi biryani. Tahiri, which is a vegetarian form of biryani, is also popular. All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small ...