"a key ingredient into the dish along with meat (usually goat meat or chicken). The dish may be seasoned with garam masala or a curry spice mix (though this is not authentic to the local style) and coloured, sometimes heavily, with turmeric. Biryani Biryani (), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or"
"season and availability. Navratan biryani tends to use sweeter richer ingredients such as cashews, kismis and fruits such as apples and pineapples. The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron. In all biryani, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled"
"Biryani Biryani (), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or eggs. ""Biryani"" is a Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties. One theory is that it originates from ""birinj"", the Persian word for rice. Another"
"Hyderabadi biryani Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking. The ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. The original dish includes red meat but chicken or vegetables can be used for some variations . Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam rulers of"
"the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. Colleen Taylor Sen lists the following distinctions between biryani and pulao: Ingredients vary according to the region the biryani is from and the type of meat used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, some vegetables are also used when preparing biryani. Corn may be used depending on the"
"Dahi chutney Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish for the popular Hyderabadi biryani. The traditional ingredients are dahi, onions, tomatoes, mint leaves, coriander, chilli peppers, and salt to taste. There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper is cut and mixed into yogurt which is then blended in a blender for a minute. Another way is to simply mix diced onions with salt and coriander into a bowl"
"of fresh yogurt and serve as is. Dahi chutney Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish for the popular Hyderabadi biryani. The traditional ingredients are dahi, onions, tomatoes, mint leaves, coriander, chilli peppers, and salt to taste. There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper is cut and mixed into yogurt which is then blended in a blender for a minute. Another way is to simply mix diced onions"
"such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock. The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It"
"brass and other metals was also used by Jain community and was called ""Kharjana"" by both Bearys and Jains. Beary cuisine is highly influenced by the South Indian Cuisine. Just like Mangalorean cuisine it uses a lot of coconut, curry leaves, ginger, chilli and spices like pepper and cardamom. Beary cuisine boasts of a special kind of biryani, which is very different from the other types made elsewhere. Rice preparations, both fresh and dry fish, meat and eggs enjoy top place in Beary daily menu. A few traditional dishes very popular amongst all the Tulu communities have unique names in"
"drinking water with biryani. Daahashamani is an ayurvedic medicine and natural thirst reliever and digestive aid prepared by mixing dry ginger, cardamom, cloves, coriander seeds, mimosa catechu, sapanwood, vetiver, puncturevine and sandal wood, it is usually available in local markets. The dish is popular and is often served in Malabar in weddings and other celebrations and parties. Biryani is an unavoidable dish for the Muslim community. Even though Sadya is the traditional cuisine for Hindu weddings in the region, Hindus and Christians often serve biryani, mainly because it is easier to prepare than other main course dishes and it is"
"with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. One form of ""Arabic"" biryani is the Iraqi preparation (برياني: ""biryani""), where the rice is usually saffron-based with chicken usually being the meat or poultry of choice. It is most popular in Iraqi Kurdistan. Most variations also include vermicelli, fried onions, fried potato cubes, almonds and raisins spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (maraq). In Iran, during the Safavid dynasty (1501–1736), a dish called ""Berian"" (Nastaliq script: ) was made with lamb or chicken, marinated overnight"
"Birria Birria () is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. It is also reputed as a hangover remedy. Preparation techniques vary, but the dish is often served with corn tortillas, onion, and lime. Traditionally, the meat is marinated in adobo spices. Restaurants or street carts that serve birria are known as ""birrierias"" and exist throughout Mexico, especially in Jalisco"
"biryani), then sealed and cooked over low heat until done. The vegetarian version is called tehri. As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads baked in a pan; only a few varieties are raised breads. Improvisations of the roti (or bread) are of different types and made in various ways and include the rumaali roti, tandoori roti, naan (baked in a tandoor), kulcha, lachha paratha, sheermaal and baqarkhani. Breads made of other grains have descriptive names only, thus we have ""Makai ki roti"", ""Jowar ki roti"" (barley flour roti), ""Bajre"
"biryani tends to use a lot of dry fruit and lesser amounts of meat, often cut into tiny pieces. Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is descended from Kabuli Palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent. ""Nasi Briyani"" dishes are very popular in Malaysia and Singapore. As an important part of Malaysian Indian cuisine, they are popularized through Mamak stalls, hawker centres, food courts as well as fine dining restaurants. Biryani dishes are very popular in Mauritius especially at"
"Barfi Barfi, borfi or burfi is a dense milk based sweet from the Indian subcontinent, a type of ""mithai"", possibly originating from Eastern regions of the Indian subcontinent. The name is a derivative of the Persian word ""barf"", which means snow. A few of the famous varieties of barfi include ""besan barfi"" (made with gram flour), ""kaaju barfi"" (made with cashews), ""pista barfi"" (made with ground pistachios), and ""sing barfi"" (made with peanuts). The main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies. The flavour of a barfi"
"the historic Hyderabad State. Hyderabadi biryani is a staple part of Indian cuisine. Hyderabadi biryani is of two types: the ""kachchi"" (raw) biryani, and the ""pakki"" (cooked) biryani. The ""kachchi"" biryani is prepared with ""kachche gosht"" (raw meat) marinated with spices overnight and then soaked in 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 temperature to avoid over- or under-cooking the meat. In a ""pakki"" biryani, the meat is marinated for"
"are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006. The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring, such as hops, to offset the sweetness of the malt. A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum, and cassava root"
"Muttai Dosa or simply, Egg Dosa, is simply a dosa with egg added. Biriyani is a hugely popular food in Chennai. It is a mixed rice food with vegetables. It is popular amongst Muslims, and so there is a theory that the Mughals brought it with them. However, this is unclear and there are other theories that suggest that the Biriyani is an Indian invention. Several Variants of the Biriyani are available. Kushkas are Biriyanis without meat. Other variants include Chicken Biriyani, Mutton Biriyani, Egg Biriyani, etc., for which no explanation other than their names themselves are needed. They are"
"Haji Biriyani Haji Biriyani (also known as Hajir Biriyani) is one of the restaurants in the heart of ancient Dhaka city of Bangladesh selling Chevon Biryani (dish made with highly seasoned rice and goat's meat). The restaurant also sells Borhani (salted mint drink made of Yogurt) and soft drinks. In 1939 the restaurant was started as a roadside food corner by a person named Haji Mohammad Hossain. Later on the business took dramatic change and became part of the culture of Dhaka city. According to Sakhawat Haji Biriyani is not only the best in Bangladesh but also among Bangladeshis living"
"— with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds — and later cooked in a tannour oven. It was then served with steamed rice. A different dish called ""biryan"" is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (""yakhni"") and other condiments that are used in biryani. The Delhi-based historian Sohail Hashmi refers to the biryan as midway between the pulao and biryani. The Afghani"
"most popular methods of preparing Bolani in America. Bolani Bolani (), or Perakai (), Poraki (), is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt or mint yogurt. Bolani is made for special occasions like birthday parties, engagement parties or holidays. In America, the Bolani is the quintessential food item at any Kabob House. The variations are endless. Toppings typically include chives, potato, lentils, leeks and other vegetables."
"Minestrone Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables you have. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) ""are the beans to use for genuine minestrone"". Some of the earliest origins"
"Bolani Bolani (), or Perakai (), Poraki (), is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt or mint yogurt. Bolani is made for special occasions like birthday parties, engagement parties or holidays. In America, the Bolani is the quintessential food item at any Kabob House. The variations are endless. Toppings typically include chives, potato, lentils, leeks and other vegetables. However, it is not limited to traditional toppings;"
"a shorter time and cooked before being layered with the rice and cooked in a dough-sealed vessel. In ""pakki aqni"" (with cooked gravy), the ingredients are cooked before baking. The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used. There is also a vegetarian version of the biryani which is made using vegetables such as carrots, peas, cauliflower, potatoes, and cashews. A biryani is usually served with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. Hyderabadi biryani Hyderabadi biryani is a variety"
"Dahi baigana Dahi baigana () is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals. Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (""jeera""), fenugreek seeds (""methi""), fennel seeds (""pan mahuri""), dry chilli (""sukhila lanka maricha""), curry leaves (""bhrusanga patra""), ginger, green chilli, salt and sugar. Some variation of Dahi baigana is seen in Kashmiri cuisine as the Kashmiri version adds spice paste and a lot of chilli powder to"
"Beguni Beguni () is a Bengali snack originating from the Bengal region of the Indian subcontinent, made of eggplant (also known as ""aubergine"" or ""brinjal"") which is sliced and battered before being either fried or deep fried in oil. A similar European dish is known as ""aubergine fritters"". The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally ( ""begun"") and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of poppy seeds is"
"its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine. It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto. Pearl barley Pearl barley, or pearled barley, is barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of"
"used widely across West Africa, used in a manner not unlike a bouillon cube. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. The fabrication process involves boiling, cleaning and then packing away to ferment – the fermentation process giving it a pungent smell and at the same time a rich, deep ""umami"" or savory flavour is developed. Salt can be added to the"
"city it is located at 70 Kazi Alauddin Road, Nazira Bazar, Old Dhaka. The recipe includes highly seasoned Rice, Chevon, Mustard oil, Garlic, Onion, Black pepper, Saffron, Clove, Cardamom, Cinnamon, Salt, Lemon, dahi (yogurt), Peanuts, Cream, Raisin and small amount of Cheese (either Cow or Buffalo). The recipe has been handed over the founder of the restaurant to his next generation. Haji Mohammad Shahed claimed that,“I have never changed anything, not even the amount of salt”. Haji Biriyani Haji Biriyani (also known as Hajir Biriyani) is one of the restaurants in the heart of ancient Dhaka city of Bangladesh selling"
"as Parmigiano-Reggiano and Pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others. Some versions may use edible mushrooms such as porcini, wild herbs, and leaf vegetables/greens such as arugula, endive, mint, chard, chicory, dandelion greens, watercress, valerian and others. As the greens boil down, they contribute to the broth's flavor. The dish may be topped with a poached egg. Contemporary versions may be prepared in advance from a few hours to a day, stored in a cold place or refrigerated, and then reheated prior to serving. It can also be"
"from the Latin ""illicio"" meaning ""entice"". In Persian, star anise is called ""bādiyān"", hence its French name """". Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano. Star anise enhances the flavour of meat. It is used as a spice in preparation of ""biryani"" and ""masala chai"" all over the Indian subcontinent. It is widely used in Chinese cuisine, and in"
"considered past its prime after 48 hours. The flavor and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil, cracked black pepper, or pasta. Burrata Burrata is a fresh Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and"
"Muslim community from where it comes, as it is usually the defining dish of that community. Cosmopolitanism has also created these native versions to suit the tastes of others as well. Delhi biryani Sindhi biryani Hyderabadi biryani Thalassery biryani Kolkata biryani Ambur/Vaniyambadi biryani Chettinad biryani Bhatkali/Navayathi biryani Memoni/Kutchi biryani Dindigul biryani Bohri biryani Kalyani biryani Sri Lankan biryani Rawther biryani In Myanmar (Burma), biryani is known in Burmese as ""danpauk"" or ""danbauk"", from the Persian ""dum pukht"". Featured ingredients include cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf. In Burmese biryani, the chicken is cooked"