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Jeera Bhaat or Zeera Chawal is an Indian and Pakistani dish consisting of rice and cumin seeds. [1] It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. [2] The Hindi term for cumin seeds is "jeera" or "zeera", with the latter also being used in Urdu, thus owing to the name
Other kinds of rice that could be used are jeera rice, jeerakasemba or small Bangladeshi biryani rice. The rice is white, short (small) grained, thin (not plump), but it is the aroma of these rice varieties which make then distinctive. [20] [45] The recipes and cuisine of Thalassery biryani have clear differences from other biryani variants. [46]
Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, [1] chapatti, roti or dal. Its main ingredients are potatoes ( aloo ), cumin seeds ( jeera ) [ 1 ] and Indian spices .
The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.
The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. [1] [2] Bannu pulao enjoys widespread popularity both within Pakistan [3] [4] [5] and among countries where Pakistani diaspora is present, particularly in the United Arab Emirates and Saudi Arabia.
A steamed rice cake made from stone-ground soaked rice with coconut milk. Various toppings such as cheese, salted egg, or minced meat may be added. Puto bumbong: Philippines: A Filipino purple rice cake steamed in bamboo tubes. Puto seco: Philippines: Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs ...
Wayanad Jeerakasala rice is a variety of traditional, non-Basmati, medium-grained aromatic rice with golden yellow colour mainly grown in the Indian state of Kerala. [ 1 ] [ 2 ] [ 3 ] It is a common and widely cultivated crop in Wayanad district .
The beef is slow-cooked with bones for a rich, flavorful taste, while the rice is prepared separately with ghee and aromatic spices. Chana pulao – Pulao with chickpeas, a very popular vegetarian pulao in Punjab. Matar pulao – Pulao made with peas. Murgh pulao – Chicken and stock added. Creates a brown rice. Yakhni pulao – Meat and stock ...