HOW TO COOK BIRYANI IN RICE COOKER : BIRYANI IN RICE COOKER
How to cook biryani in rice cooker : Girl scout cookies order form 2011 : Ways to cook pork tenderloin
How To Cook Biryani In Rice Cooker
- A rice cooker or rice steamer is a self-contained tabletop kitchen appliance for cooking rice. There are electrical and gas powered versions. The term can also refer to a container designed for cooking rice in a microwave oven. Dedicated rice cookers date from the earliest of times.
- an Indian dish made with highly seasoned rice and meat or fish or vegetables
- Biryani, biriani, or beriani (Nastaliq script: ) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) (?????) which means "fried" or "roasted".
- An Indian dish made with highly seasoned rice and meat, fish, or vegetables
- Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort.
- Providing detailed and practical advice
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- (How To’s) Multi-Speed Animations
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- someone who cooks food
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
Don't call it biryani. It lessens the TRUE biryani.
But it was in the spirit of biryani that I've been cooking this for the last few weeks. Our French friends cooked us an Indian meal recently (recipes out of a travel novel apparently), and it gave me the kick I needed to start cooking non-Oriental Asian again.
It's strange that. Before arriving in LA, I'd say that Oriental Asian dishes made up about a quarter of my usual repertoire, maybe even less. I was more in love with other SE Asian food, Indian/Pakistani/Bangladeshi/Sri Lankan cuisine, and the usual Mediterranean-style nosh that passes for cuisine amongst certain circles of post-student-days young adults in the UK. And growing up in Singapore, while the extended family ate tonnes of Chinese food, my own tended to choose Indian, Indonesian, Italian (any other "I"s missed? funny, now we can add Iranian because I brought them to our local Persian restau, which they loved!). All this rather shocked the Chinese-American and Chinese/Taiwanese/HKers I've met here (more than I've met anywhere outside S'pore/M'sia/HK), who eat predominantly chinese cooking. I am truly a banana. At least I'm still an Asian banana if I can cook Indian at the drop of a hat with a bare kitchen. So there.
The Biryani Queue
People queuing up for Yusof's Power Biryani in the Kampong Glam district, Singapore. Just a few days prior to Hari Raya Puasa (Eid Ul-Fitr) this district becomes host to a variety of stalls selling middle eastern cuisine as islamic devotees congregate to break fast at the Masjid Sultan mosque (in the background in this photo).
Notes: Curves adjustment and 5x7 crop. USM sharpening and some highlight recovery.
450D | EF-S 10-22mm f/3.5-4.5 USM
ISO800 22mm f/5.0 1/200sec
cook county genealogy records
how to cook an uncooked ham
cook ham in oven
how to cook healthy meals
vanishing oatmeal cookies
vegetable soup slow cooker recipes
roast beef in slow cooker recipe
best way to cook corned beef and cabbage
cinnamon raisin cookie recipe
mail order gourmet cookies