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  2. Pakistani cuisine - Wikipedia

    en.wikipedia.org/wiki/Pakistani_cuisine

    Bannu Pulao – A classic dish from Khyber Pakhtunkhwa, combines beef, spices, and rice. The beef is slow-cooked with bones for a rich, flavorful taste, while the rice is prepared separately with ghee and aromatic spices. Chana pulaoPulao with chickpeas, a very popular vegetarian pulao in Punjab. Matar pulaoPulao made with peas.

  3. Bannu pulao - Wikipedia

    en.wikipedia.org/wiki/Bannu_Pulao

    Bannu pulao (Urdu: بنوں پلاؤ; Pashto: بنو پلاوو) or Bannu beef pulao, also called Banuse pulao (Pashto: بنوڅۍ پلاوو), is a traditional mixed rice dish from the Bannu district of Khyber Pakhtunkhwa, Pakistan. It is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a ...

  4. Sarson ka saag - Wikipedia

    en.wikipedia.org/wiki/Sarson_ka_saag

    The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]

  5. Spinach and Paneer Cheese Pulao Recipe - AOL

    www.aol.com/food/recipes/spinach-and-paneer...

    Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F. Line a sheet pan with paper towels.

  6. Pulao - Wikipedia

    en.wikipedia.org/wiki/Pulao

    Pulao may refer to: Pilaf , a popular rice dish consumed mainly in Central Asia, South Asia and the Middle East Pulao (dragon) , a small dragon that appears as a decoration on Chinese bells

  7. Category:Pakistani cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Pakistani_cuisine

    العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български

  8. Mutton pulao - Wikipedia

    en.wikipedia.org/wiki/Mutton_pulao

    Mutton Pulao is a dish fairly common in North Indian, South Indian and Pakistani and Turkish cuisine that incorporates mutton into a rice pilaf.. The rice used is almost invariably Basmati or a close variant.

  9. Bihari cuisine - Wikipedia

    en.wikipedia.org/wiki/Bihari_cuisine

    As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...