Biriyani recipes
Friday, April 11, 2014
The Indian sub-continent is known for its different varieties of food. To deal with, as we in the culinary culture of India, there are thousands of food varieties, which a person can enjoy. A diverse range of food that enjoy cooked and then periodically led the different religions and cultures of the India. Biriyani, directly from the Mughal cuisine is one of the most popular dishes of the country, and it recognized as an international delicacy.
The grand and beautiful Biriyani hailed its origin from the Mughal court and shares a very old Persian connection. There are legends that announce that order of 49 varieties of Biriyani recipes used the Mughal Kings in a single day. The rich taste and the tempting taste of the Biriyanin certainly is your appetite roles.
To be more precise, created the exotic scent of the Biriyani an aromatic pleasure, where rights are collection of spices it poured. It is a collection of rice, meat and spices, which makes it all the more special and popular. There are cases, when 21 spices have been used, a delicious Biriyani make Bowl, which remains a favorite for food-lovers.
On the Indian subcontinent, the most common Biriyani is probably a bowl which is chicken or mutton variety during the vegetarian or Tehri Biriyani by people who prefer cooked to remain non-veg. Here are some interesting Biriyani- recipes you can at home and some of you are as follows:
Egg Biriyani: first you have to fry a collection of garlic and onions in a sauce pan with oil, which also should cinnamon, Bay leaves, cardamom, until you completely in gold colour. The eggs should with caution set out and be on top of the sauce pan. It should then be stirred in turmeric and chili powder. The rice should also impregnated by stirred before and for about two minutes. Until the rice is tender and absorbs water, Cook also using just a little heat. Add more taste to spread, tomato slices and chopped coriander and serve hot.
Chicken Biriyani: First Garam Masala and onions on a pan should be added which has heated oil on it. Fry the onion may well together with ginger garlic paste and mint leaves. Green chili, turmeric powder, coriander powder, cumin seed powder, salt and chili powder should also be added. A bit of water should be added, and the entire mixture be fried should. The chicken, which should also be added to pieces and FRY well. The chicken should be closed poured out then with a lid and water.
The rice should be cooked separately, as it can be not allowed, become sticky. Pinch saffron should be taken in a little water and put the cashews and raisins separately. A layer of rice should be set mixed in a very large plates and all the ingredients. It will taste delicious when cooked with gherkin or onion Raita.
Shuvojit Dasgupta is the largest Alumni Portal in India a contributed writer for Batchmates.com . With his research and articles, he added an extra edge entertainment e-magazine BM to time. His articles reach millions of readers every day the subjects are varied.
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