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  Encyclopedia of Keywords > Shimla Tour > India > Indian Cuisine > Biryani   Michael Charnine

Keywords and Sections
AWADHI BIRYANI
CHICKEN BIRYANI
HYDERABADI BIRYANI
BIRYANIS
MUTTON
INTEGRAL PART
MEAT
DISH
MUSLIM
VERY POPULAR
PAKISTAN
MARINATED
KA
POUND
PERSIAN
BURMESE
AWADH
DUM BIRYANI
YOGURT SAUCE
BIRYANI RICE
TRAVELLED
BIRYANI
DHANSAK
Review of Short Phrases and Links

    This Review contains major "Biryani"- related terms, short phrases and links grouped together in the form of Encyclopedia article.

Definitions

  1. The biryani is one of the most distinct Hyderabadi food.
  2. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices.
  3. Biryani is a Mughal dish.
  4. Biryani is an Indian and Pakistani dish very similar to pilav. (Web site)
  5. Biryani is a rice dish common to Indian or Pakistani Cuisine. (Web site)

Awadhi Biryani

  1. Lucknow (Awadhi) Biryani is the footprint the Muslims of the Moghul Empire left on the eastern part of India. (Web site)

Chicken Biryani

  1. Learn how to serve Chicken Biryani with expert tips for cooking Indian food in this free video recipe.
  2. Tiger Trail @ Harsha Park Inn Park Road 2286 5555 600 Chicken biryani at this forest lodge with open-hearth cooking option makes it intersting. (Web site)
  3. Mothering Magazine Chicken Biryani 2 lbs chicken (Traditionally biryani is made with a whole chicken, skinned and cut into pieces. (Web site)

Hyderabadi Biryani

  1. Hyderabadi Biryani is one of the most popular version non-vegetarian types, especially in India and the Middle East[ citation needed].
  2. Hyderabadi Biryani Hyderabadi Biryani is one of the popular forms of Biryani which has its origins in the Nizams State of Hyderabad, India. (Web site)
  3. We cook and serve popular hyderabadi dishes like hyderabadi biryani, mughlai dishes, chicken korma, Double ka meetha , Gajar-ka-halwa etc. (Web site)

Biryanis

  1. Dum-pokht biryani - slow-cooked biryani.
  2. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani.
  3. In Yangon, there are several restaurant chains that serve biryani exclusively. (Web site)
  4. Vegetarian or Non-vegetarian- Biryani is a favorite at weddings and celebrations. (Web site)
  5. The biryani is usually garnished with almonds and golden raisins and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. (Web site)

Mutton

  1. Having decided to end my meal with the legendary Hyderabadi dessert Qubani Ka Meetha, I ordered a Mutton Biryani to pave the way.
  2. An authentic meal of Hyderabad invariably includes a Mutton Biryani, a rice dish made with mutton.
  3. On offer will be fish tikkas, ginger prawns, kebabs, almond rice, dal Bukhara, mutton korma and biryani and an assortment of the choicest Indian breads.

Integral Part

  1. Dahi chutney (curd, green chillies & onions) is an accompaniment of the popular Hyderabadi biryani.
  2. Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. (Web site)
  3. Hyderabadi biryani is savoured in all parts of India and forms an integral part of Indian cuisine.
  4. IF BIRYANI is the staple of a die-hard Hyderabadi, another delicacy that is relished is the haleem. (Web site)

Meat

  1. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat. (Web site)
  2. One of India's finest foods, the 'Biryani' (flavoured rice with meat or vegetables) is closely associated with Hyderabadi cuisine. (Web site)
  3. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. (Web site)
  4. The vegetable biryani varieties exclude meat and are highly popular amongst vegetarians or those who prefer Biriyani in its vegetarian form. (Web site)

Dish

  1. Today I-m talking about a world-renowned Indian dish, Biryani.
  2. Her Sufiana biryani is a deceptively simple dish, with none of the bright colouring that distinguishes most biryanis. (Web site)

Muslim

  1. For the Muslims, the lightly flavored Biryani-made of mutton, chicken, egg or fish-takes pride of place.

Very Popular

  1. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. (Web site)
  2. Malabar chicken biryani is very popular in Kerala. (Web site)

Pakistan

  1. In Pakistan, biryani enjoys substantial popularity.
  2. It should be kept in mind that the Biryani that is cooked in Oudh is quite different from its cousins of Hyderabad and Karachi in Pakistan. (Web site)

Marinated

  1. The other delicacies of the Northern Indian cuisine are biryani, which is a dish of rice saffron and marinated lamb or chicken.
  2. For Kutchi Biryani, raw marinated meat is layered with raw rice. (Web site)

Ka

  1. Also, the Hyderabadi Biryani is served with "Mirchi Ka Salan" and some curd (Dah'ee ki Chatni). (Web site)
  2. Mirchi ka salan[1], Chilli Curry - accompanies a Biryani Dahi chutney, curd (not sweet) mixed with onions, green chillies.
  3. In Goa its fish curry, in Hyderabad it is biryani or chipe ka gosht. (Web site)

Pound

  1. Hints on cooking Virani Biryani:- Pound away for an hour at the Biryani and follow up with a pinch of the 'Neil Virani' herb.
  2. Vegetable Biryani £5.50 Bhuna Dry cooked with capsicums and tomato - Medium hot 28.

Persian

  1. Biryani This is a dish of Persian origin, served at festivals and special occasions and cooked in a casserole style lidded pot or pan. (Web site)
  2. From the Persian word for "roasted," a biryani is a version of rice pilaf.
  3. The name Biryani or biriani is derived from the Persian word berya(n) which means "fried" or "roasted".
  4. The recipe for the Persian rice dish called the pilau or pilaf, altered by chefs in the kitchens of the Mughal emperors, became the Indian biryani.
  5. While most often associated with northern Indian cuisine, Biryani is a dish with Persian origins found in various forms from Iraq to Thailand.

Burmese

  1. In Burmese biryani, the chicken is cooked with the rice.[2] Biryani is also eaten with a salad of sliced onions and cucumber. (Web site)
  2. In Myanmar, biryani, known in Burmese as danpauk, is popular among the populace.

Awadh

  1. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes.
  2. The method of cooking the Biryani is the `Dum Pukht' method which imparts a typical Awadh flavour to this rice preparation.

Dum Biryani

  1. This recipe is a part of the tradition of the rich Hyderabad Mughuls (hence the name Mughlai Murg Dum Biryani). (Web site)
  2. Here in the US every special dinner parties in my house has dum biryani & dessert khubani ka meetha ,for which I---ll be sharing the recipe.

Yogurt Sauce

  1. Lamb Biryani A traditional celebration meal made using basmati rice and boneless pieces of lamb, marinated in a distinct spiced yogurt sauce.
  2. Biryani is also almost always served with a yogurt sauce made of 1 cup yogurt, ---- cup grated cucumber, and a dash of cumin and paprika.

Biryani Rice

  1. One of India's finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking.
  2. Biryani Biryani is a rice dish, cooked together with whatever meat or vegetable it is ordered with. (Web site)

Travelled

  1. Biryani actually originated in Persia and travelled to Asia in the 14th century, and was brought by Taimur. (Web site)
  2. When the British invaded India, this biryani travelled to Calcutta (now Kolkata), the capital of Bengal, in eastern India. (Web site)

Biryani

  1. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati.
  2. The Tamil variation of Mughlai food can be savored in the biryani and paya.
  3. The Nizam 's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. (Web site)
  4. This led to a unique cuisine where even the common man ate the dishes of the royal court, such as biryani, korma and bhuna.
  5. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. (Web site)
  6. It originated in the village 'Bare Next' and although it originated in the North, Virani Biryani has picked up flavors of the South.
  7. There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato.
  8. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. (Web site)
  9. Hyderabad Times takes you through the haleem and biryani contest - 2007. (Web site)

Dhansak

  1. A biryani can also include Dhansak and Baghara baingan as side dishes.
  2. Close up is Biryani at 13%, Balti and Chicken Dhansak, both at 10%.

Categories

  1. Shimla Tour > India > Indian Cuisine
  2. Shimla Tour > India > Bengal > Bangladesh
  3. Earth > Continents > Africa > Middle East
  4. Places > World > Countries > Pakistan
  5. Glossaries > Glossary of Indian Cuisine /
  6. Books about "Biryani" in Amazon.com

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  Short phrases about "Biryani"
  Originally created: June 06, 2008.
  Links checked: February 18, 2013.
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