Search results
Results From The WOW.Com Content Network
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.
Khalta savo – food cooked in a bag (usually rice and meat, possibly with the addition of dried fruit). [8] [12] Yakhni – a dish consisting of two kinds of boiled meat (beef and chicken), brought whole to the table and sliced before serving with a little broth and a garnish of boiled vegetables; a main course for Friday night dinner. [8]
Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
If on coming up the rice was boiled, it was deemed a fortunate omen, but unpropitious if otherwise. [55] Pilau, yellow pilau, black pilau, shola pilau etc. [56] Bikabatta, a dish consisting of rice, goat's fat and water. [57] Rice mixed with sugar and sugarcane. [58] Bread, it was not custom to eat naan/tsoet until early 17th century. [59]
The noodles are served with grated coconut and jaggery, or gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.
The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay leaf , licorice root , sand ginger , and star anise .
Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize , buckwheat , barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal.
Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then ...