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Thalassery biryani is a rice-based [A] dish blended with spices and chicken. [20] As it is the only biryani recipe in Kerala cuisine, [21] [B] it can also be called Kerala biryani. [22] Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation.
The dough is rolled or tossed and stretched into thin layers and then spiralled into a tight dough ball. The ball is rolled flat again and pan-fried, and then beaten to release the flakey layers [19] [20] It is often served with a meat curry, such as chicken, goat, beef, or lamb.
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices.To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. [1]
ChicKing specializes in fried chicken. It was founded by A. K. Mansoor in 2000 ... ChicKing was the food partner of Kerala Blasters in the 2019–20 season of the ...
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India. It consists of chicken marinated in yogurt , turmeric and a paste of red chillies, kalpasi , coconut, poppy seeds , coriander seeds , cumin seeds , fennel seeds , black pepper , ground nuts, onions, garlic and sesame oil .
Ros means gravy in Konkani and is a spicy gravy of either chicken or chickpeas. The omelette is a version which contains eggs, herbs, finely chopped green chili peppers, onions (or shallots), finely chopped fresh green coriander, and salt although many variations exist depending on price
Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent , Caribbean , Southeast Asia , Great Britain , and South Africa .