Indian meat dishes

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), 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 be

Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, lentils and meat. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek (in Turkey, Tajikistan, Uzbekistan, Azerbaijan and Northern Iraq); harisa (in the Arab world and Armenia); halim (in Afghanistan, Iran, West Bengal, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).

Nihari (Hindi: , Urdu: ) is a stew of the Indian subcontinent, which consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. The two most common theories of origin postulate that nihari originated either in the Indian cities of Lucknow or Delhi. It is flavoured with long pepper (pippali), a relative of black pepper and is often served with naan, roti or rice.

variety of kebab, originating from the Indian subcontinent; consists of a small patty of minced meat (often lamb or mutton, occasionally chicken), with ground chickpeas, egg to hold it together, and spices

Pashtun-style minced kebab

Pasanda (, ), also called parche (, ), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of curry served in British Indian restaurants.

type of haleem popular in the Indian city Hyderabad

Xacuti ( Shāgōtī) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced onions, toasted grated coconut, and large dried red chillies. It is usually prepared with crabs, chicken, lamb, or beef. It is also known as chacuti in Portuguese.

spicy stew

konkani meal

Dhansak (Gujarati: ધાનશાક, dhānśāk) is a popular Indian dish, originating among the Parsi community of Gujarat. It is made by cooking chicken or mutton with a mixture of lentils and vegetables. This is served with caramelised rice and fried onions. The dish was adopted during the British Raj into Anglo-Indian cuisine. A version of the dish has become a standard type of curry in the United Kingdom.