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| Author | : Abdul Riaz |
| Publisher | : |
| Total Pages | : 187 |
| Release | : 2019-06-15 |
| Genre | : |
| ISBN | : 9781074116767 |
All biryani recipes including one book so friends don't Miss it.
| Author | : Abdul Riaz |
| Publisher | : |
| Total Pages | : 103 |
| Release | : 2021-08-20 |
| Genre | : |
| ISBN | : |
This book contains all kinds of biryani recipes. The biryani recipes are made in the traditional way of India. This book contains all your favorite biryani dish . Made in the most delicious way. You can make biryani using this book at all times like festivals, ceremonies, birthdays, parties, weddings. Why are you guys waiting for? Buy Indian Biryani Recipes book and make biryani.
| Author | : Abdul Riaz |
| Publisher | : |
| Total Pages | : 98 |
| Release | : 2021-07-11 |
| Genre | : |
| ISBN | : |
This book was made by the very best cook master. There are many different types recipes in this book. This book contains popular recipes of all countries. You can use this book for your own needs and for house festivals, birthdays, wedding ceremonies, festival and more. You can use this book for hotel, catering service, canteen, resturent, small hotel. Why are you still waiting. Buy the book immediately and use it, friends.
| Author | : Abdul Riaz |
| Publisher | : |
| Total Pages | : 187 |
| Release | : 2019-06-20 |
| Genre | : |
| ISBN | : 9781075215193 |
Veg & Non-veg Biryani recipes all famous biryani recipes this one books So friends don't miss ....
| Author | : சாந்தி சிவகுமா |
| Publisher | : |
| Total Pages | : 186 |
| Release | : 2020-09-14 |
| Genre | : |
| ISBN | : |
This cookbook shows you how to cook traditional Indian delicious Biryani recipes in your (electric) pressure cooker at home! Biryani is the most beloved dish in every corner of India and many parts of Asia. Whether you're a Biryani lover or new to Indian food or looking to experiment at home, Biryani is the right choice to start. That's because, it is a delightful rice dish for food lovers. Biryani is pronounced in many ways such as Biryani, Biriyani, Briyani, Buriyani, Breyani, Biriani, Piriyani, Birayani etc. irrespective of its calling it is everyone's most darling food. There are many different varieties of Biryani in the World. They have slightly different ingredients. This book covers 65+ popular Indian Biryani and Pulao (Pilaf) recipes. Pulao (Pilaf) is also a renowned dish similar to biryani, but the difference is during the process of making. Pulao preparation is easy and cooking time also less than Biryani. Both dish tastes are more or less same. So pulao recipes also included. Have you ever wondered how you could cook in the traditional taste of Biryani at home? In this all-in-one Biryani Recipes cookbook, you can find step by step biryani cooking secrets that will help you cook easily at home. This book also contains the list of all the necessary ingredients and equipment separately for hassle free cooking. No need to order anymore, start cooking! Following are the various regional style recipes covered in this book ♥ Non Vegetarian Biryani Recipes ♥ Mughal Mutton Biryani, Mughal Chicken Biryani, Mughal Prawn (Shrimp) Biryani, Hyderabadi Mutton Or Chicken Biryani, Bengal Fish Kofta Biryani, Ambur Chicken /Mutton Biryani, Dindigul Biryani (Thalappakatti Biryani), Sankarankoil Mutton/Chicken Biryani, Chettinad Chicken Biryani, Chettinad Mutton Biryani, Fish Biryani, Egg Biryani ♥ Vegetarian Biryani Recipes ♥ Vegetable Biryani, Hyderabadi Veg Biryani, Chettinad Veg Biryani, Kashmiri Veg Biryani, Mughal Veg Biryani, Ease Biryani, Coconut Milk Biryani, Coconut Milk Biryani, Potato Biryani, Tomato - Mint Biryani, Cabbage - Chickpeas (Chana) Biryani, Cabbage - Ivy Gourd Biryani, Eggplant (Brinjal) Biryani, Snake Gourd Biryani, Banana Blossom (Plantain Flower) Biryani, . Mint - Fenugreek Biryani, Veg Kofta Biryani, Corn - Cauliflower Biryani, Capsicum Biryani, Pineapple Biryani, Dry Fruits And Nuts Biryani, Red Lentil (Masoor Dal) Biryani, Red Kidney Bean (Rajma) Biryani, Double Beans Biryani, Chickpea (White Chana) Kofta Biryani, Peanuts - Cheese Biryani, Bread - Greenpeas Biryani, Sprouted Green Gram (Mung Bean) Biryani, Nine Grains (Cereals) Biryani /Navaratna Biryani, Spicy Biryani, Sesame - Horsegram Sweet Biryani, Coriander Seed Biryani, No Ginger & No Garlic Biryani, Soya Chunks (Meal Maker) Biryani ♥ Vegetarian Pulao (Pilaf) Recipes ♥ Kashmiri Veg Pulao, Chettinad Pulao, Radish - Green Peas Pulao, Tomato Pulao, Mushroom Pulao, Raw Jackfruit Pulao, Corn (Maize) Pulao, Capsicum Pulao, Spring Onion Pulao, Fenugreek Spinach (Methi) Pulao, Coriander Pulao, Spinach Pulao, Peas Pulao, Cumin Seed (Jeera) Pulao, Soyabeans Pulao, Paneer Pulao, Cheese Pulao, Green Apple Pulao, Poppy Seed (Khsa Khsa) Bath, Masala Bath. ♥ Accompaniments ♥ Eggplant (Brinjal) Curry, Yogurt- Onion Raita, Pomegranate Onion Yogurt Raita, Health Drink for Digestion. ◆◆◆ No need to order anymore, start cooking yourself! Scroll back up and download your copy! Read Now for FREE in Kindle Unlimited!!
| Author | : Ummi Abdulla |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2004-06 |
| Genre | : Cooking |
| ISBN | : 9788125013495 |
This book explodes the myth that food from Kerala is just mountains of rice, coconut and fish curry. It introduces the gourmet to the subtle flavours of over a hundred traditional recipes, presented for the first time with easy-to-follow instructions.
| Author | : Tanuj Singh |
| Publisher | : Notion Press |
| Total Pages | : 292 |
| Release | : |
| Genre | : Cooking |
| ISBN | : 1945400684 |
"A Culinary Journey for the love of biryani: Over 100 Tantalizing Recipes Biryani is the one special dish that certainly speaks to our taste buds from a platter with flavors gathered from different parts of the Indian subcontinent and the world outside. Even the name can be spelled in various ways: biryani, buriyani, biriani, breyani, etc. These remind us of the different shades it comes in, which are unique to the different regions, cultures, traditions and styles of cooking. In this book, the authors have laid out over 100 tantalizing Biryani recipes from in and around India (Awadhi to Hyderabadi biryani) as well as the globe (Iranian to Durban biryani). They all hold in their core, traditional values, ingredients and varied styles, which make each one of them unique. To top it all the book has tips that include information on meat cuts, rice variations (tehri, pulao, and pilaf), Indian pot-style cooking (Degchi, or handi), side accompaniments including wine pairings and many more things supporting both Indian and International styles of cooking. Follow these Recipes, Keep Calm and add some Dum to your Biryani!"
| Author | : Naz Deravian |
| Publisher | : Flatiron Books |
| Total Pages | : 384 |
| Release | : 2018-09-18 |
| Genre | : Cooking |
| ISBN | : 1250190762 |
Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
| Author | : Christopher Kimball |
| Publisher | : Voracious |
| Total Pages | : 288 |
| Release | : 2020-04-07 |
| Genre | : Cooking |
| ISBN | : 0316539406 |
Cook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street. Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility? Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Tantalize your taste buds and change the way you cook with this mouthwatering menu: Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine. From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required. Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila. One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem. Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger. Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions. Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort. These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day. Praise for Christopher Kimball's Milk Street:"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic
| Author | : Pratibha Karan |
| Publisher | : Random House India |
| Total Pages | : 310 |
| Release | : 2017-07-24 |
| Genre | : Literary Collections |
| ISBN | : 8184002548 |
The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blue-blooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard seeds, even a dish from Assam! Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.
