How to make prawn biryani at home in tamil | Prawn biryani recipe in pressure cooker | Ceci Kitchen

#Biriyani #Prawnbiryani Biryani otherwise called biriyani, biriani, birani or briyani, is a blended rice dish with its starting points among the Muslims of the Indian subcontinent.It can be contrasted with blending a curry, later joining it with semi-cooked rice independently. This dish is particularly famous all through the Indian subcontinent, just as among the diaspora from the area. It is additionally arranged in different locales, for example, Iraq.It is made with Indian flavors, rice, meat (chicken, goat, hamburger, sheep, prawn, or fish), vegetables or eggs. Non-Muslims likewise make biryani with pork. The word 'biryani' is gotten from a Persian word, birian, which means singed before cooking. It is one the most mainstream dishes which has obtained a specialty for itself in South Asian cooking. Hyderabadi biryani is one of India's most popular biryanis; some state biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Muslims, Hyderabadi biryani created under the standard of Asaf Jah I, who was first selected as the legislative leader of Deccan by the Mughal Emperor Aurangzeb. It is made with basmati rice, flavors and goat meat. Mainstream varieties utilize chicken rather than goat meat. There are different types of Hyderabadi biryani. One such biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked alongside the rice. It is left on a moderate fire or dum for a fragrant and sweet-smelling flavor. One more variety is dum cooked Hyderabad veg biryani for veggie lovers Chettinad biryani is celebrated in the Indian province of Tamil Nadu. It is made of jeeraka samba rice, and scents of flavors and ghee. It is best taken with nenju elumbu kuzhambu, a zesty and tart goat meat sauce. The podi kozhi is typically beaten with singed onions and curry leaves.