other

Dough

Gundha Aata

Measured purely by weight

Dough texture, fat, and hydration depend entirely on the specific bread or pastry being made, so no single ingredient replaces it.

• 
  Plain boiled rice

  If dough was intended to accompany a curry (such as flatbreads), serve equal cooked weight of rice instead.

Aloo ki Tehari

Layered Rice and Potatoes

Awadhi Gosht Biryani

Lamb Biryani from Lucknow

Biryani (I)

Lamb Biryani (I)

Biryani (II)

Lamb Biryani (II)

Bohri Chicken

Mild-tasting Chicken

Bund Gosht

Fennel-flavoured Lamb Cooked in a Sealed Pot

Hyderabadi Dum ki Biryani

Aromatic Slow-cooked Biryani

Kabuli Chaneda Pulao

Chickpea (Garbanzo Bean) Pulao

Kacchi Biryani

Saffron-flavoured Meat Cooked with Rice

Mahi Pulao

Fish Pulao

Moti Pulao

Pearl Pulao

Murg Biryani

Chicken Biryani from Lucknow

Murg Qorma (II)

Spicy Chicken Drumsticks

Murg Sheora-Natwara

Chieftain's Chicken

Mutanjan Pulao

Sweet Lamb Pulao

Qorma Pulao

Curried Lamb Pulao

Shahi Biryani

Imperial Biryani

Sofiyani Pulao

Bohri Muslim Pulao

Zarda

Sweet Yellow Rice