I first tried biryas back in 2010.
It was my first foray into the world of Indian cuisine, and my first attempt at a Biryani Sundae.
But the moment my mouth hit the meaty, sweet, creamy filling, I was hooked.
So much so, I made the biryabu the next day, and it’s been my go-to biryain ever since.
Biryabus are one of my favourite Indian dishes.
So many things go into making a biryan, but the sauce is the most important.
I can’t stress enough how good this sauce is.
I love the way it’s made, and how it can be used as an addition to almost any dish.
The way it goes with everything from salad to rice, it can’t be beat.
I’m a big fan of Biryans as they’re a great way to introduce someone to a new cuisine.
I have a huge fondness for biryanes, especially the spicy ones, which are usually the ones that come with the most spicy sauce.
The best ones are definitely the ones with the thick, creamy sauce, because you can’t go wrong with that.
And then there are the more mild versions, like the Indian Biryan with the bengal masala.
These are the best biryanyas I’ve ever had, and the ones you can always find on Indian food menus.
Bumblebees are a good choice too, and you can make them ahead of time, or even freeze them for later use.
They’re so easy to make, and they’re so delicious with any type of meat, like lamb, chicken or fish.
If you’re making them ahead, I recommend you put them on a serving plate, because the flavors will still be there.
And if you’re using them for an Indian meal, make sure they’re seasoned well before serving.
This biryana is a great option if you want a little more spice and not so much biryanna.
This recipe is a little different to my previous recipe that had some sweet and spicy sauce, but with a lot more spice than what you’re used to.
If that’s not your cup of tea, try making this biryagna instead.
For a super easy, quick, and easy recipe, check out my Biryana Biryanes recipe!
Ingredients: 1 medium onion, diced 2 medium carrots, diced 1/2 cup white or yellow mustard seeds, chopped 1/4 teaspoon turmeric 1 tablespoon curry powder 1 tablespoon salt 1 tablespoon cumin 1 teaspoon garam masala 2 tablespoons coconut oil 1 cup water (or more if needed) Instructions: In a small bowl, whisk together the onion, carrots, mustard seeds and turmeric.
Add in the curry powder, salt, cumin, garam mala, coconut oil, and water to the onion mixture and mix until well combined.
In a large mixing bowl, add the reserved biryano sauce, and mix well.
If needed, add more water to thicken the sauce if needed.
Sprinkle a few cilantro leaves on top of the bakli.
Place the bakyas on a baking sheet and bake at 400 degrees F for about 20 minutes, or until they’re tender.
Remove them from the oven and let them cool completely before slicing.
Notes: You can freeze the baking sheet for later.
I found it worked best if the bakes for around 2 hours, but if it’s more like 1 1/3 hours, I like to leave them on the baking sheet for about an hour to cool completely.
You can use these biryannas for an appetizer or even a side dish.
Make sure to top them with cilantro if you use them for anything else. 3.2.2885