Exilák bez mena — Sat, 31 Oct 2009 07:54:18 +0000

Jozo, ja sa nebranim nicomu chutnemu :) ale zmena je fajn..najlepsie jedlo je aj tak to, co urobi niekto iny a ja to iba zjem.. dobru chut

Exilák bez mena — Fri, 30 Oct 2009 22:09:08 +0000

halusky mnam

Exilák bez mena — Sun, 27 Sep 2009 22:09:47 +0000

Answer to Miska : Biryani is so complicated that is better to have loaf of bread with olive oil and garlic put in preheat oven for 10 minutes and have nice crispy healty meal without chorestelor. Simple and money saver

Exilák bez mena — Sun, 27 Sep 2009 21:53:51 +0000

ta predosla odpoved bola pre Katarinu co chce recept na jahnacinu s bambusovimi vyhonkami. Kde zozenies na Slovensku bambus, var co mas tam, kyslie mlieko je velmi zdrave alebo kefir

Exilák bez mena — Sun, 27 Sep 2009 21:45:38 +0000

a co keby si si uvarila zemiaky s kyslym liekom

Exilák bez mena — Wed, 16 Sep 2009 15:24:37 +0000

aaa neeeeeee

Exilák bez mena — Wed, 06 May 2009 22:43:38 +0000

to Miska

Dakujem az receptik.Vyskusame...

Re: Çŕďîěíč:ýňî íĺ ňű ďîňĺđ˙ëŕ ĺăî, ŕ ýňî îí ďîňĺđ˙ë ňĺá˙..

Exilák bez mena — Mon, 27 Apr 2009 09:40:41 +0000

Ęŕćäŕ˙ äĺâóřęŕ ŕíăĺë... Č ÷ňîáű ňű óâčäĺë ĺĺ ęđűëü˙, îíŕ äîëćíŕ ďîâĺđíóňüń˙ ę ňĺáĺ ńďčíîé...

Exilák bez mena — Sat, 18 Apr 2009 05:30:31 +0000

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 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.

Hyderabadi Biryani

Non-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. Legend 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.

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".

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'.

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. The Pakistani chicken biryani is very similar to Lahore biryani, but combines elements of Sindhi biryani and includes potatoes.

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.

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.

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. 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.

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.

Exilák bez mena — Sat, 18 Apr 2009 04:56:43 +0000

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.

Špeciality neslovenskej kuchyne - Rady a tipy

Re: Çŕďîěíč:ýňî íĺ ňű ďîňĺđ˙ëŕ ĺăî, ŕ ýňî îí ďîňĺđ˙ë ňĺá˙..