Cook with egg biryani
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Individual cups for perfectly shaped poached eggs
Visual color indicator — soft, medium, hard boiled eggs by sight
Small nonstick for perfect French omelettes — slide right out
Wide egg noodles — stroganoff, chicken paprikash, kugel
About
Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat, seafood, or vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. It is thought to derive from a Persian rice dish, either pilau or birinj biryan. The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens. It is also possible that biryani was brought to South India before the Mughal era, or that pilau was brought to India and biryani was developed from it before being adopted by the Mughals.
Molecular pairings
Pairs well with — computed from shared flavor compounds