Dan bauk is a Burmese rice dish that has been inspired by Indian biryani. It consists of long-grain rice that is flavored with typical Indian spices such as saffron, turmeric, star anise, cardamom, cinnamon, garam masala, and cumin. The Burmese twist on the Indian classic is done with the addition of vegetables such as peas, beans, and carrots.
Raisins and nuts are often sprinkled on top of the aromatic rice, and the dish typically contains pieces of curried chicken, lamb, or mutton. Fresh mint, mango chutney or pickle, green chili dipping sauce, and a fresh salad often accompany this rice dish.
MAIN INGREDIENTS
Si htamin is a traditional dish originating from Myanmar (Burma). The dish is usually made with a combination of glutinous rice, thinly sliced onions, turmeric, oil, and salt. The onions are sautéed in oil, sprinkled with turmeric, and removed from the pan.
The glutinous rice is washed, drained, added to the remaining oil in the pan, sprinkled with salt, stirred, covered with water, and cooked over low heat. Once fully cooked, the rice is garnished with a mixture of fried onions and turmeric, which gives it a golden hue.
Htamanè is a traditional specialty consisting of glutinous rice, coconut shavings, peanuts, ginger, sesame seeds, water, and groundnut oil. The preparation of this savory snack is a communal activity that's associated with the annual Htamanè Festival, a rice harvest festival held around the Full Moon Day of the lunar month of Tabodwè (February).
During this festivity, htamanè is prepared in large quantities to satisfy a large number of people. Teams of htamanè-makers participate in competitions that are traditionally held throughout the whole country as part of the rice festival.
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