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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":532,"pronunciation":562,"substitutions":563,"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":580,"region":581,"baseServings":462,"prepMinutes":467,"cookMinutes":582,"restMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":607,"updatedAt":607,"authorSlug":608,"summary":609,"localeSlug":576,"alternates":610},[394,397,400,403,406],{"answer":395,"question":396},"It descends from Indian biryani, brought by Indian Muslim communities during the colonial period, but Burmese kitchens made it milder. Danbauk uses far less chile, leans on whole aromatics like cinnamon, cardamom and cloves, and often includes cashews and raisins for sweetness. It is also always served with mint, raw onion and a sour pickle, which is a Burmese habit rather than an Indian one.","How is danbauk different from Indian biryani?",{"answer":398,"question":399},"Almost always too much liquid, or stirring after the rice went in. Soaked basmati needs roughly 1.5 times its volume in liquid, not the 2:1 used for unsoaked rice, and once it is in the pot it should only ever be fluffed with a fork, never stirred.","Why did my rice come out mushy?",{"answer":401,"question":402},"No. Any heavy pot with a tight lid works. Shops use large cauldrons and some cooks seal the lid with dough for a true dum, but a heavy Dutch oven with a towel under the lid traps enough steam at home. The difference is subtle rather than decisive.","Do I need a special pot?",{"answer":404,"question":405},"Yes. Cook it a few hours ahead, leave it covered off the heat, and reheat in a low oven with a splash of water. Danbauk holds better than most rice dishes because the fat in it protects the grains. Prepare the mint, onion and pickle at the last minute.","Can I make it ahead for a party?",{"answer":407,"question":408},"No. It is fragrant rather than hot, and most versions contain little or no chile. If you want heat, serve a chile relish on the side, which is how Burmese shops handle it — the pot stays mild so everyone at the table can eat it.","Is danbauk spicy hot?",[410,411,412,413,414,415],"Rinse the basmati until the water runs clear, then soak it 30 minutes. Unsoaked grains break during the layering stage.","Marinate the chicken in yogurt for at least an hour; the acid and enzymes keep it tender through a long cook that would otherwise dry it out.","Brown the chicken hard before it goes back in with the rice. Pale chicken makes a pale, flat-tasting danbauk.","Get the liquid ratio right: about 1.5 parts liquid to 1 part soaked rice by volume, no more, or you end up with pilaf-textured mush.","Once the lid goes on, do not lift it for 20 minutes. Every peek releases the steam doing the actual cooking.","Fluff with a fork from the edges inward, never stir with a spoon, or the grains break and the rice turns sticky.","🍚","Danbauk is the Burmese take on biryani — rice and chicken cooked together in one pot, but noticeably gentler than its Indian ancestors. The spicing is restrained: cinnamon, cardamom, cloves and bay carry the aroma, turmeric does the coloring, and chile is almost absent. Chicken is marinated in yogurt and browned before it goes in, cashews and raisins are folded through the rice, and ghee gives the grains their gloss. The result is fragrant and mildly sweet-savory rather than fiery, and it always arrives with the same three companions: a heap of fresh mint leaves, a fiercely sour pickled mango or lime relish, and a small bowl of clear broth. Those sides are not garnish — they are what keeps a rich plate of rice moving.","Danbauk arrived in Myanmar with the Indian Muslim communities who settled in Yangon and other cities during the colonial period, when Burma was administered as part of British India and Rangoon was one of the most heavily Indian cities outside the subcontinent. The name descends from the same root as dum pukht, the sealed-pot method where rice and meat finish together in trapped steam. What Burmese kitchens did with it over the following century was to dial the spice down and the aromatics up, producing a biryani that tastes clearly related to Hyderabadi and Persian-influenced versions but is milder, sweeter and less oily on the palate.\n\nIn Yangon, danbauk is restaurant food. There are dedicated danbauk shops with cauldrons out front, and they are strongly associated with the city's Muslim community and with celebrations — weddings, Eid, and large family occasions all justify a danbauk. Chicken is by far the most common protein, though mutton danbauk exists and is considered the more festive version. Shops portion it onto plates with a scoop of rice, a piece of chicken, and the standard sides delivered without asking.\n\nThe sides deserve their own note. Fresh mint by the handful, thin slices of raw onion, and a sour pickle — usually mango, sometimes lime or a chile-heavy relish — are eaten in the same mouthful as the rice, and the clear soup is sipped throughout. It is a structure the Burmese apply to many rich dishes: something intensely fragrant at the center, something sharp and raw to reset the palate, and something liquid and plain to drink between bites. This version uses a home-scale one-pot method rather than a sealed dum, and it says honestly where that differs from a shop cauldron.","Refrigerate up to 3 days in a sealed container. Reheat covered with a tablespoon of water per portion, in a low oven or a covered pan over low heat, so the rice re-steams rather than dries out. It freezes acceptably for a month, though the grains soften. Keep the mint and pickle fresh and add them only at serving.",[421,422,423,424],"Spiced the Burmese way — aromatic and restrained — instead of borrowing an Indian biryani masala wholesale.","A workable home method that gets separate grains without needing a sealed dum pot or dough seal.","The mint, raw onion and sour pickle sides are treated as part of the recipe, because the plate does not work without them.","Honest about what a home oven cannot replicate from a Yangon danbauk cauldron.",[426,427,428],"Heavy pot or Dutch oven with a tight lid","Fine sieve","Large bowl for soaking rice",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},28,82,4,9,980,44,760,[438],"A handful of fresh mint leaves, thin raw onion slices, sour pickled mango or lime relish, and a bowl of clear chicken broth to sip.",[440,443,446],{"name":441,"description":442},"Mutton danbauk","The celebration version, made with bone-in mutton or goat that is braised until tender before the rice goes on. Richer and considered more prestigious than chicken.",{"name":444,"description":445},"Saffron-tinted danbauk","Some shops drizzle saffron or turmeric-tinted milk over the top layer before the final steam, producing streaks of orange and white rather than uniform yellow.",{"name":447,"description":448},"Egg danbauk","Hard-boiled eggs browned in the spiced oil and buried in the rice — common as an extra rather than a replacement for the chicken.",[450,456,461,466,470,475,479,482,487,491,496,499,502,505,508,511,515,518,521,526,528],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"chicken","bone-in chicken thighs and drumsticks","kg","For the chicken",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},250,"yogurt","plain full-fat yogurt","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},6,"garlic","garlic cloves, crushed","clove",{"qty":467,"ref":468,"name":469,"unit":460,"group":455},30,"ginger","ginger, grated",{"qty":471,"ref":472,"name":473,"unit":474,"group":455},1,"turmeric","ground turmeric","tsp",{"qty":476,"ref":477,"name":478,"unit":474,"group":455},2,"garam-masala","garam masala",{"qty":471,"ref":480,"name":481,"unit":474,"group":455},"paprika","sweet paprika",{"qty":483,"ref":484,"name":485,"unit":460,"group":486},600,"basmati-rice","basmati rice, rinsed and soaked 30 minutes","For the rice",{"qty":488,"ref":489,"name":489,"unit":490,"group":486},5,"ghee","tbsp",{"qty":492,"ref":493,"name":494,"unit":495,"group":486},3,"onion","onions, thinly sliced","piece",{"qty":471,"ref":497,"name":498,"unit":495,"group":486},"cinnamon","cinnamon stick",{"qty":488,"ref":500,"name":501,"unit":495,"group":486},"cardamom","green cardamom pods, cracked",{"qty":488,"ref":503,"name":504,"unit":495,"group":486},"cloves","whole cloves",{"qty":476,"ref":506,"name":507,"unit":495,"group":486},"bay-leaf","bay leaves",{"qty":471,"ref":509,"name":510,"unit":495,"group":486},"star-anise","star anise",{"qty":471,"ref":512,"name":513,"unit":514,"group":486},"stock","hot chicken stock","l",{"qty":516,"ref":517,"name":517,"unit":460,"group":486},70,"cashews",{"qty":519,"ref":520,"name":520,"unit":460,"group":486},50,"raisins",{"qty":476,"ref":522,"name":523,"unit":524,"group":525},"mint","fresh mint leaves","cup","To serve",{"qty":471,"ref":493,"name":527,"unit":495,"group":525},"small onion, sliced paper-thin",{"qty":529,"name":530,"unit":531,"group":525},null,"sour pickled mango or lime relish","to taste",[533,537,541,546,549,552,556,559],{"text":534,"title":535,"timerSeconds":536},"Mix the yogurt with the garlic, ginger, turmeric, garam masala, paprika and 2 teaspoons of salt, then coat the chicken thoroughly. Cover and refrigerate at least 1 hour, ideally overnight.","Marinate the chicken",3600,{"text":538,"title":539,"timerSeconds":540},"Rinse the basmati in several changes of water until the water runs almost clear, then cover with cold water and soak for 30 minutes. Drain thoroughly in a sieve for 10 minutes so no surface water goes into the pot.","Soak the rice",1800,{"tip":542,"text":543,"title":544,"timerSeconds":545},"Pull the onions while they are golden, not mahogany. They darken further on the plate and turn bitter if pushed too far.","Melt 3 tablespoons of ghee in a heavy pot and fry the sliced onions over medium heat for 15 minutes, until deep golden brown and shrunk to a fraction of their volume. Lift out half with a slotted spoon for garnish, then toast the cashews and raisins in the same pot for a minute until the nuts turn blond and the raisins puff.","Fry the onions and nuts",900,{"text":547,"title":548,"timerSeconds":483},"Scrape the nuts and raisins out, raise the heat, and add the marinated chicken in a single layer. Sear for 8–10 minutes, turning once, until the yogurt coating has caught in patches and the surface is browned rather than pale and steamed.","Brown the chicken",{"text":550,"title":551},"Add the cinnamon, cardamom, cloves, bay leaves and star anise and stir for 30 seconds, until the spices smell warm and fragrant. Spread the drained rice evenly over the chicken without stirring it in, and dot the surface with the remaining ghee.","Build the pot",{"text":553,"title":554,"timerSeconds":555},"Pour the hot stock gently down the side of the pot, taste it for salt, and bring to a boil. Cover tightly, drop to the lowest heat, and cook undisturbed for 20 minutes. Do not lift the lid at any point.","Steam",1200,{"text":557,"title":558,"timerSeconds":483},"Turn the heat off and leave the pot covered for another 10 minutes. The residual steam finishes the top layer of rice and lets the grains firm up so they separate instead of tearing.","Rest off the heat",{"text":560,"title":561},"Uncover, scatter the cashews, raisins and reserved fried onions over the surface, and fluff gently with a fork from the outside in, lifting rather than stirring. Serve with mint leaves, raw onion slices, sour pickle and a bowl of clear broth.","Fluff and serve","DAHN-bowk",[564,568,572],{"note":565,"swap":566,"original":567},"Almonds are firmer and less sweet. Toast whichever you use in ghee first, or they stay soft in the rice.","Blanched almonds or pistachios","Cashews",{"note":569,"swap":570,"original":571},"The role is sharp sourness against rich rice. Anything aggressively sour and a little salty fills it.","Lime pickle, mango chutney with extra lime juice, or thin slices of raw green mango with salt","Pickled mango",{"note":573,"swap":574,"original":575},"Makes the dish dairy-free apart from the ghee, which can be swapped for oil. Slightly sweeter result.","Coconut milk with a squeeze of lime","Yogurt marinade","burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","myanmar","Yangon",55,60,"hard",[586],"main",[588,589],"halal-friendly","gluten-free",[452,484,458,517],[592,595,597,599],{"alt":593,"src":594},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[602,603,580,604,605,606],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon","2026-08-20","dishroute-kitchen","Myanmar's biryani: yogurt-marinated chicken layered with basmati cooked in spiced stock, cashews and raisins folded through, served with mint, pickled mango and clear broth.",{"en":611},"\u002Frecipe\u002Fburmese-danbauk",{"items":613,"total":668,"page":471,"limit":886,"hasMore":887},[614,651,661,695,725,751,776,805,834,858],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":580,"region":619,"baseServings":620,"prepMinutes":621,"cookMinutes":622,"difficulty":623,"course":624,"diet":627,"mainIngredients":631,"images":634,"keywords":644,"publishedAt":650,"updatedAt":650,"authorSlug":608},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",12,25,35,"medium",[625,626],"side","sauce",[628,589,629,630],"dairy-free","pescatarian","nut-free",[632,463,493,633],"dried-shrimp","chili-flakes",[635,638,640,642],{"alt":636,"src":637},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[615,645,646,647,648,649],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":580,"region":581,"baseServings":462,"prepMinutes":467,"cookMinutes":582,"restMinutes":583,"difficulty":584,"course":652,"diet":653,"mainIngredients":654,"images":655,"keywords":660,"publishedAt":607,"updatedAt":607,"authorSlug":608},[586],[588,589],[452,484,458,517],[656,657,658,659],{"alt":593,"src":594},{"alt":593,"src":596},{"alt":593,"src":598},{"alt":593,"src":600},[602,603,580,604,605,606],{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":580,"region":666,"baseServings":432,"prepMinutes":667,"cookMinutes":668,"difficulty":669,"course":670,"diet":673,"mainIngredients":674,"images":679,"keywords":689,"publishedAt":607,"updatedAt":607,"authorSlug":608},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[671,672],"appetizer","snack",[628,589],[675,676,677,678],"peanuts","cabbage","tomato","sesame-seeds",[680,683,685,687],{"alt":681,"src":682},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[690,691,692,580,693,694],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":580,"region":619,"baseServings":462,"prepMinutes":622,"cookMinutes":516,"difficulty":584,"course":700,"diet":703,"mainIngredients":704,"images":709,"keywords":719,"publishedAt":607,"updatedAt":607,"authorSlug":608},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",[701,702],"soup","breakfast",[629,628],[705,706,707,708],"white-fish","rice-noodles","lemongrass","chickpea-flour",[710,713,715,717],{"alt":711,"src":712},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[696,720,721,722,723,724],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":580,"region":730,"baseServings":432,"prepMinutes":621,"cookMinutes":731,"difficulty":623,"course":732,"diet":733,"mainIngredients":734,"images":736,"keywords":746,"publishedAt":607,"updatedAt":607,"authorSlug":608},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[586],[628,589],[452,706,735,708],"coconut-milk",[737,740,742,744],{"alt":738,"src":739},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[747,748,580,749,750],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":580,"region":581,"baseServings":432,"prepMinutes":621,"cookMinutes":756,"difficulty":623,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":607,"updatedAt":607,"authorSlug":608},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[586,701],[628],[452,735,760,708],"egg-noodles",[762,765,767,769],{"alt":763,"src":764},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[772,773,580,774,775],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":580,"region":581,"baseServings":432,"prepMinutes":781,"cookMinutes":467,"difficulty":669,"course":782,"diet":784,"mainIngredients":786,"images":790,"keywords":800,"publishedAt":607,"updatedAt":607,"authorSlug":608},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[783,672],"street-food",[628,785],"vegetarian",[787,788,676,789],"potato","chickpeas","lime",[791,794,796,798],{"alt":792,"src":793},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[801,802,803,580,804],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":580,"region":810,"baseServings":620,"prepMinutes":667,"cookMinutes":519,"restMinutes":467,"difficulty":623,"course":811,"diet":813,"mainIngredients":814,"images":817,"keywords":827,"publishedAt":650,"updatedAt":650,"authorSlug":608},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",[812,672],"dessert",[785,630],[815,735,489,816],"semolina","eggs",[818,821,823,825],{"alt":819,"src":820},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":819,"src":822},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":819,"src":824},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":819,"src":826},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[828,829,830,831,832,833],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":835,"title":836,"shortTitle":837,"nativeName":838,"countrySlug":580,"region":839,"baseServings":432,"prepMinutes":781,"cookMinutes":622,"difficulty":623,"course":840,"diet":841,"mainIngredients":842,"images":843,"keywords":853,"publishedAt":607,"updatedAt":607,"authorSlug":608},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[586],[628,589],[452,677,706,463],[844,847,849,851],{"alt":845,"src":846},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":845,"src":848},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":845,"src":850},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":845,"src":852},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[854,855,856,580,857],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":859,"title":860,"shortTitle":861,"nativeName":862,"countrySlug":580,"region":863,"baseServings":432,"prepMinutes":781,"cookMinutes":864,"difficulty":623,"course":865,"diet":866,"mainIngredients":867,"images":870,"keywords":880,"publishedAt":607,"updatedAt":607,"authorSlug":608},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[586],[628,589],[868,493,869,472],"pork-belly","tamarind",[871,874,876,878],{"alt":872,"src":873},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":872,"src":875},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":872,"src":877},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":872,"src":879},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[881,882,883,884,869,885],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563771186]