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ahojte, akurat som objavila tuto stranku… niekto tu spominal cibulak (cibulovy kolac), zhanam nan recept. nasla som uz niekolko, no iba jeden sa mi pozdavaj k tomu, ktory som nedavno jedla a bol VYNIKAJUCI! viac hlav, viac rozumu… takze ak mate recept na cibulak, sem s nim! dakujem:)
priatel vari vela nigerijskych jedal…vsetky su pikantne 🙂 okrem takych sladkych vyprazanych guliciek, nieco ako nase sisky, len bez dzemu….varieva nigerijske narodne jedlo „fufu“ – omacka na milion sposobov, ryba, maso, a kasa z krupice a vody – je to vyborne…uplne naj naj je taka fazulova sekana s ryzou a vyprazenym „plantain“…vrele odporucam 🙂
pre Katku:
Mutton with bamboo shoots (Bengali recipe)
Cut mutton into bite size pieces.
Grind onion, ginger and garlic to a paste.
Heat both the oils together in a pressure pan.
Add the ground paste and fry well.
Add mutton and chilli, turmeric and cumin powders.
Fry till mutton is brown. Add coconut milk and salt.
Pressure cook for 8 minutes.
Cool the cooker and open (mutton will be half cooked).
Add all the vegetables.
Simmer till the mutton and vegetables are cooked and almost dry.
Add garam masala.
Transfer to a serving dish and sprinkle coriander leaves and green chillies on top.
Placky boli bud capaty alebo plain paratha alebo naan…skusala som ich robit na Sk z hladkej muky,ale nebolo to ono….ja vacsinou robim paratha,tak po mojom 🙂
hladka muka, roztopene maslo, sol, voda alebo mlieko na umiesenie hladkeho cesta…urobis gulky ktore rozvalkas na tenku placku a opekas na panvici na sucho…hotove potries maslom 🙂 dobru chut
Chicken biryany(kuracie biriany)
Kurca nakrajat na porcie,oprazit na oleji,potom k tomu pridat 1 velku cibulu oprazenu do sklovita,posypat pomletymi biriany korenim,premiesat,pridat do toho 1 rajcinovy pretlak,este raz dobre premiesat ,zaliat 1 a 3 /4 salkou vody a 1 salkou ryze,zas dobre premiesat,prikryt a varit kym sa voda nevypari a ryza nezmekne.
Toto ale nieje indicke biryany ale arabske co som dala recept ,tam sa ziadne cesto nedava ani jahnacina a chut je uplne ina ako indicka a nieje to stiplave.,biriyany korenie obsahuje bobkovy list,skoricu,cardamon,suchy citron,anyz,je tam toho vela taka zmes,indovia pouzivaju ine korenie.
ano, mas pravdu 🙂
Biryani, biriani, or beriani (Nastaliq script: بریانی; Devanagari script: बिरयानी) is a set of rice-based foods made with spices, rice (usually basmati) and meat/vegetables. It was brought to India by Muslim travellers and merchants, and is collectively popular in Iran, Afghanistan, Pakistan, Bangladesh, India and among Muslims in Sri Lanka.
The name is derived[1] from the Persian word beryā(n) (بریان) which means „fried“ or „roasted“.
The spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients.
Awadhi Biryani
Lucknow and biryani have almost a symbotic relation. Lucknow (Awadhi) Biryani is the footprint that the Muslims of the Moghul Empire left on the eastern part of India. It originated in the village ‚Bare Next‘ and although it originated in the North, Virani Biryani has also picked up flavors of the South.
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Hyderabadi Biryani
Non-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. Legend[citation needed] has it that a Nawab of Punjab wore a matching turban for each variety of biryani. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare.
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Iranian Beryani
In Iran, this dish is made in Isfahan with baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a type of bread, „nan-e taftton“.
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Malabar Biryani
Another popular form of biryani is the Awadhi biryani. Chicken Biryani of the North Malabar region is very popular and is known outside as Malabar Biryani. A less spicy but delicious version, Malabar biryani also follows the ‚Dum‘ (pressure) cooking style, and is believed to have been brought to kerala directly by the ancient Arabian traders. Malabar Biryani is usually had with Onion&Tomatoes in Curd Raita (Known locally as Curd Salad), dates pickle and Biryani Chutney, to be washed in by hot black lemon tea, known as ‚Suleimani‘.
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Sindhi Biryani
The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan.
In Pakistan biryani enjoys substantial popularity, particularly in the cities of Karachi and Lahore, where the chicken version is popular. [2] The Pakistani chicken biryani is very similar to Lahore biryani, but combines elements of Sindhi biryani and includes potatoes.
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Kacchi Biryani
Kacchi Biryani is a special preparation of the dish which is again cooked with both chicken and mutton with the latter being the more popular variety. The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish.
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Tahiri
Tahiri is the name given to the vegetarian version of the dish and is very popular in Indian and Pakistani homes. 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.
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South East Asian Biyani
In Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice.[3] Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.
In Thailand, Thai Muslims have popularized a local variety of the dish which is popular throughout the country. Along with Thai Massaman curry it is one of the two most famous Muslim Thai dishes. Biryani is also another name for heena.
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Sri Lankan Biryani
In Sri Lanka biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than the most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.
A popular form of biryani uses string hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.
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