Traditional Arab food was quite basic. With the incorporation of Indian spices, many of these recipes became refined and more satisfying. Kabsa (rice with chicken) is the national dish of Saudi Arabia. This is arguably the most basic biryani. Mandi is another meat and rice dish that is more elaborate and complex. Interestingly, Mandi biryani has gained great popularity in Hyderabad, the city most famous for its signature dish dum ki biryani. Mandi is cooked on dum and differs from the local biryani by including vegetables, dried fruits and nuts. Muttabaq resembles a stuffed paratha. A popular snack or starter in Saudi Arabia, it seems to have spawned the Baida Paratha (egg paratha). Haleem made with broken wheat, ground meat, ghee, lentils and cooked to a porridge-like consistency that is immensely popular during the month of Ramadan has also come to India from Arabia.