#polao

[annapurnagroup]

Annapurna Ghee | Festive Season

Bhai Phonta comes right after Kali Puja. It’s the day when sisters put a ‘phonta’ or a tilak of chandan on their brother’s forehead and bless them if they are older and seek their blessings if the brother is older. It’s Bhai-Dooj for North Indians. In Bengal, Rakshabandhan isn’t that big but bhai-phonta is a gala affair. Often, 2- 3 different sets of brothers and sisters come together in one household to celebrate it. Plenty of food gets cooked. This Bhai phonta, you could try something different and make this easy vegetable pulao and shahi paneer amongst others. And make Annapurna cow ghee your best friend for all the amazing food and mishti that you make at home. 

[tastydishesyt]

ঝরঝরে প্লেইন পোলাও রেসিপি || Plain Polao || Delicious and Easy Polao Recipe

[deshifoodchanneldfc]

সেরা স্বাদে গরুর মাংস ভুনা সাথে সাদা পোলাও রেসিপি - ঝরঝরে প্লেইন পোলাও -...

[leafsmm]

ঝরঝরে চিঁড়ের পোলাও| Chirer Polao Bengali | Rice Flakes Polao| চ��ড়ার ফ্...

[driftershunt]

for the ask game:

🕗 ✈️ 🍝 🎶 <3

🕗 — time zone - Currently GMT+6 ✈️ — ever traveled anywhere interesting? - I visited India earlier this year! It was super interesting, though I got a bit confused by which language to use when I talked to people because I knew all three of the languages they spoke in that area LOL 🍝 — favorite food(s)? - Spaghetti bolognese, caramel custard (my mother's recipe Specifically, I can't stand other ones) and polao! 🎶 — favorite song at the moment? - 'You're losing me' by taylor swift!!

[headoverheelsforramsey]

Happy 31st Birthday to Meera!

Submission for @choicesjanuarychallenge day 13 all 3 prompts.

The picture above is a candid from their engagement party that Tobias clicked. He sent it to Ethan instead of Meera and he has been saving it for a special occasion.

Here is what the birthday girl has been upto this year :

This is her last birthday before marriage. Same time next year she is officially Dr. Mrs. Ramsey. (how hot is that?)

Ethan and Meera had decided to avoid materialistic gifts for Christmas this year, so Ethan's Christmas gift to Meera was flying in her parents over from India.

They are scheduled to stay till 20th of January which means, Meera gets to spend her birthday with her parents after 4 years.

Her mom cooks all of her favourite Bengali delicacies like polao, kosha mangsho and especially payesh. Ethan learns all the recipes for future reference.

Her friends, cousin Lina, Naveen, Alan everyone comes over for lunch and devour her mother's cooking.

Later Lina drives back to NYC with Meera's parents so that the couple can have some alone time.

Finally caveman Ramsey comes out to play and they get down and dirty. 🥵

And this is what Ethan got Meera:

Trust me when I say I wanted to make edits for all of these but semester exams started from yesterday and this is all I could do. Also exams means I'll be on hiatus for around a month, thank you all for all the love on the latest fic. I'll get back to replying, catching up with your works and asks in February. 💜

Perma : @starrystarrytrouble @quixoticdreamer16 @coffeeheartaddict2 @liaromancewriter @tessa-liam @gryffindordaughterofathena @crazy-loca-blog @zahrachoices @bex-la-get @potionsprefect @schnitzelbutterfingers @a-crepusculo @custaroonie @aishwarya26 @jamespotterthefirst

Ethan x Meera : @jerzwriter @wanderingamongthewildflowers @takemyopenheart @mvalentine

+ @openheartheadcanons , @choicesjanuarychallenge

[muntunsdays]

মোরগ পোলাও রেসিপি | Morog Polau recipe bangla | Easy Morog polao | Morog...

[sanjolispices]

Perfect to pair with Luchi, Polao or Khichri, trust Sanjoli premium Indian spices to bring out the best in your Dum Aloo !

[dhivan]

HOW TO MAKE BIRYANI

Biryan is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat (chicken, goat, pork, lamb, beef, prawn, or fish) and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat.[1] Sometimes eggs and/or potatoes are also added.[2]

Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora, although the dish is often associated with the region's Muslim population in particular.[3] Similar dishes are also prepared in other parts of the world such as in Iraq, Myanmar, Thailand, and Malaysia.[4] Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.[3][5]

North India

The exact origin of the dish is uncertain, however, it is speculated to have originated in Iran. In North India, different varieties of biryani developed.[6][10]

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian polao.[11] Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to India by the Mughals.[12] Salma Hossein, whom the BBC regards as the "doyenne of Islamic cooking in India", shares a similar view, asserting that biryani came to India from Persia even before the Mughal era. Food scholar Pushpesh Pant also challenges the Mughal-origin claim, stating that it originated in Iran and that "there is no evidence that biryani first came to this land with the Moguls. It is far more probable that it travelled with pilgrims and soldier-statesmen of noble descent to the Deccan region in South India".[13]

Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India.[14] The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older usage in India.[citation needed][15] A similar theory, that biryani came to India with Timur's invasion, appears to be incorrect because there is no record of biryani having existed in his native land during that period.[14]

According to Pratibha Karan, who wrote the book Biryani, biryani is of Mughal origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[6][14]

According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.[16]

There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.[17]

South India

Thalassery Biriyaani, a South Indian Biriyani

Some claim that the dish "oonchoru" as mentioned in Sangam literature, which dates from between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.[18][19][20]

The spices utilized in the preparation of South Indian biryanis, such as those used in the Malabar variety, are distinctive to the region and the Western Ghats. These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of South Indian biryani.[18][19][20]

In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad in Telangana, Vijayawada in Andhra Pradesh, Mangalore and Bhatkal in Coastal Karnataka, Thalassery and Kozhikode in Malabar Kerala, as well as Ambur and Chettinad in Tamil Nadu.[6][10]

Difference between biryani and pulao

Two biryani accompaniments, mirchi ka salan and raita

Pilaf or pulao, as it is known on the Indian subcontinent, is another mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and whether actually there is a difference between the two.[21]

According to Delhi-based historian Sohail Hashmi, pulao tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. Biryani contains more gravy (or yakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is also cooked with additional dressings and often would have a light layer of scorched rice at the bottom.[22]

Author Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the pulao is not layered.[14]

Author Colleen Taylor Sen lists the following distinctions between biryani and pulao:[23]

Biryani is the primary dish in a meal, while the pulao is usually a secondary accompaniment to a larger meal.

In biryani, meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. Pulao is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers have reported pulao recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed.[21][24]

Biryanis have more complex and stronger spices compared to pulao.

The British-era author Abdul Halim Sharar mentions that biryani has a stronger taste of curried rice due to a greater amount of spices.[21][25]

[sadhana1970]

Morog polao recipe,

[screamoutloud16]

Reflection

Today was messy. But grateful: 1. Because I worked out despite feeling tired. Like at one point, in the middle of walking in the treadmill I felt like quitting but I was up and working out. Pat on my own back 2. Had ammu’s polao. This is my favorite thing maa. Love you so much . It’s her love language. Some times we get annoyed, but most of the times we appreciate it so much. Ammu r haather…

[deshifoodchanneldfc]

ইউটিউব দর্শকের টাকায় গ্রামবাসীর জন্য ইফতার আয়োজন গরুর মাংস আর মাটন পোল...

[delicateenthusiastcreator]

Our Biryani Attar is a must for your royal dishes. so It is used in especially Biryani, Polao, Mutton/Chicken, Chops, Qurma, Khushka, Stew, Kababs, ice cream, milkshakes others Desserts.

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[foodfunfantasy]

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[organichubdxb]

✅Black rice benefits Contains fewer calories rather than regular rice Good source of carbohydrates and protein, Maintains ideal body weight, the glycemic index is lower than regular rice, niacin, low in fat, gives instant energy and stamina✅ ✅Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today.✅ ✅These include Indonesian black rice, Philippine heirloom balatinaw black rice, pirurutong black glutinous rice, and Thai Jasmin black rice. Black rice is known as chak- hao in Manipur, India.✅ ✅ In Bangladesh, it is known as Kalo dhaner chaal (black paddy rice) and is used to make polao or rice- based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.✅ ✅The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. It's dark purple color is primarily due to its anthocyanin content which is higher by weight than that of other colored grains.✅ ✅It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.✅

https://www.instagram.com/organichubdxb/