#how to make chicken pulao

[rozinasrecipe]

Recipe Ingredients 3 small size potatoes 1 carrot 1 capsicum 2 medium size onion 3-4 tbsp oil Fry all the vegetable 3-4 tbsp oil 6 piece green cardamom Cinnamon stick 1 black cardamom Fry Onion Add 1 kg chicken Fry it until golden brown 2 bay leaves 2 tbsp ginger garlic paste Fry it for 3-4 minutes 1 cube of chicken stock 1/2 tsp black pepper powder 1 tsp red chili powder 1 tsp corriender powder 1/2 cup beaten yogurt Fry it until oil separated Add vegetables Cover it and cook it for 2-3 minutes 4 and 1/2 cup water 3 cup washed rice Cook it on high flame until big bubble comes Then stir it and cook it on medium flame until water become dry then put a tawa under it and cook it for 20-25 minutes.

#chicken pulao #chicken pulao recipe #how to make chicken pulao #pulao recipe #chicken recipe #how to make pulao #easy chicken pulao #chicken rice recipe #simple and easy chicken pulao #indian chicken rice bowl recipe #chicken recipes for dinner #simple chicken pulao #chicken pilao #indian chicken pulao #quick chicken pulao recipe #Quick Easy Chicken Pulao #चिकन पुलाव #chicken pulao recipe instant pot #chickenpulao #biryanirecipe #chickenpulaorecipe #Youtube

[danielwallis789]

Searching for some tempting delicious recipes for this weekend then have a look at "4 Hour Baguette" recipe. Quichentell has got a variety of veg and a non-veg recipe worth trying.For more delicious recipes visit the website.

#4 Hour Baguette #Steamed Chicken Thighs #How To Make Pulao In Rice Cooker

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

#newsreaderyaoi

[i-cant-sing]

People have real world problems and yet here i am struggling to decide what to bake for the past 3 days. Should I make chocolate cake, brownies (and if so, should i make butter or oil brownies?), blondies, cheesecake (for which i will have to make cream cheese myself), or this bengali dessert called mishti doi (which only serves to remind me how im craving bengali food- the rice and fish and lentils combo😭)

But i had a good day because i was at my muslim neighbour's house and she cooked chicken and potato gravy and steamed rice and i swear theres something so comforting eating rice with your hands (i cant explain it, but it somehow elevates the flavour 10X), and it was raining and everything was PERFECT

AND EID is coming up and I JUST KNOW SHE'S GONNA MAKE THE PILAAF (or pulao) WITH NUTS AND CARROTS 🤩

[kwiwrites]

HI I JUST WANNA KNOW WHAT IS IABD!JAMES FAVORITE DISH TO COOK AND TO EAT? ARE THEY DIFFERENT?? ARE THEY THE SAME? IS IT REGULUS. I NEED ANSWERS HI HELLO

HI KAT!!!

HIS DEFINITELY his favourite dish to cook would be pulao n chicken because a) it’s easy and fast and b) it reminds him of his mum’s cooking

his favorite dish to EAT however would a) of course be reg like smh how could it NOT be and b) probably something like really fucking oily lamb curry!!! It takes REALLY long to make it so he doesn’t make it much and he also doesn’t have time usually nor the skills, but when he does make it u better your ass he’s eating GOOD

#Thank you for the ask <333 #Sammy mail #Kat tag #fic: iabd

[onlinemasalacafe]

How to make Restaurant style Chicken Biryani at Home

Masala Café The core of the dish

Biryani is one of the favorite dishes of Southeast Asian countries like India, Pakistan, Bangladesh, etc. This dish originally originated among the Muslims of the Indian subcontinent, especially during the Mughal dynasty. However, the biryani masala manufacturers in kolkata we are making today is slightly different from the original. This has changed over time depending on our priorities and our region.

 You can find Hyderabadi Biryani, Lucknow Biryani, Kolkata Biryani, Chettinad Biryani etc.They are slightly different from each other, but the core is the same. So Masala Café Biryani and Pulao Masala are perfect for any kind of biryani.

 Let's check out the delicious restaurant style chicken biryani recipe with sunrise biryani and pulav masala powder.

 Wash the basmati rice and soak it in water for 30 minutes to 1 hour. Then chop the onion, ginger, garlic, tomato and chili and mix until smooth. Cook the rice until it is half cooked, then set it aside and let it cool.Now heat the pan and add oil or ghee or both as per your preference. Add the pasta and cook  for a few minutes. Then add the protein of your choice and cook  until the oil separates. If you use chicken, the cooking time will be shorter than red meat. Once the chicken or meat is ready, take a large pan and grease it  with ghee. Add half of the rice, then sprinkle with Masala Café Biryani Masala Powder in Kolkata and Pulao Masala and season with salt.Then serve the chicken and sprinkle again with Sunrise Biryani and Pulao Masala. Add the final layer by adding the rest of the rice, kewra water, cafe biryani masala and pulao masala rose water, salt and ghee. Pour in some water, cover  and cook over low heat for 5-10 minutes. Serve hot with raita or chaatni.

#masala cafe in kolkata #shop online masala in kolkata #biryani masala manufacturers in kolkata #Biryani Masala Powder in kolkata

[ravika-spices]

How to Make Delicious Non-Veg Dishes with Ravika Masala

If you are a fan of non-vegetarian cuisine, you know how important it is to use the right spices and masalas to enhance the flavor and aroma of your dishes. Whether you are cooking chicken, mutton, fish or biryani, you need a good quality masala that can bring out the best taste of your ingredients.

That’s why we recommend Ravika Masala, a brand of spice powder and masala that offers a range of products for different non-veg dishes. Ravika Masala is made from natural ingredients, without any artificial flavors, colors or preservatives. It is also hygienically packed and easy to use.

In this blog post, we will show you how to make some mouth-watering non-veg dishes with Ravika Masala. You can buy Ravika Masala online from Flipkart1 or JioMart at best prices.

Ravika Biryani Masala

Ravika Biryani Masala is a perfect blend of spices that can make your biryani delicious and aromatic. It contains ingredients like cardamom, cinnamon, cloves, bay leaf, cumin, coriander, turmeric, red chilli, salt and more. You can use it for any type of biryani, such as chicken biryani, mutton biryani or vegetable biryani.

To make biryani with Ravika Biryani Masala, you need to follow these simple steps:

Wash and soak basmati rice for 20 minutes. Drain and keep aside.

Heat oil or ghee in a large pot and fry sliced onions until golden brown. Remove some onions for garnishing and keep aside.

In the same oil or ghee, add Ravika Biryani Masala and sauté for a few seconds.

Add the meat of your choice (chicken, mutton or vegetables) and fry well until coated with the masala.

Add water as required and bring to a boil. Lower the heat and cook until the meat is tender.

In another pot, boil water with salt and a few drops of oil. Add the soaked rice and cook until almost done. Drain and keep aside.

In a large baking dish or oven-proof pan, layer the rice and meat alternately. Sprinkle some fried onions, chopped mint leaves, coriander leaves and saffron soaked in milk over each layer.

Cover the dish with a tight-fitting lid or aluminium foil and bake in a preheated oven at 180°C for 15 minutes or until the rice is fluffy and the meat is cooked through.

Serve hot with raita, salad and papad.

Ravika Chicken Masala

Chicken is a versatile ingredient that can be cooked in various ways. You can make curries, gravies, tandoori, tikka, roast or fry with chicken. But to make your chicken dishes more flavorful and tasty, you need a good chicken masala.

Ravika Chicken Masala is a specially formulated spice mix that can give your chicken dishes a spicy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of chicken dish, such as chicken curry, chicken tikka masala or butter chicken.

To make chicken curry with Ravika Chicken Masala, you need to follow these simple steps:

Wash and cut chicken into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Chicken Masala for 30 minutes.

Heat oil in a pan and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add tomato puree or chopped tomatoes and cook until soft.

Add water as required and bring to a boil. Lower the heat and simmer until the gravy is thickened.

Add the marinated chicken pieces and cook until done.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Mutton Masala

Mutton is a rich source of protein that can be cooked in various ways. You can make curries, kormas, kebabs or pulao with mutton. But to make your mutton dishes more succulent and tender, you need a good mutton masala.

Ravika Mutton Masala is a special blend of spices that can give your mutton dishes a robust and savory flavor. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, cardamom, cinnamon, cloves, bay leaf, nutmeg and more. You can use it for any type of mutton dish, such as mutton curry, mutton korma or mutton rogan josh.

To make mutton curry with Ravika Mutton Masala, you need to follow these simple steps:

Wash and cut mutton into medium-sized pieces. Marinate with some salt, yogurt and Ravika Mutton Masala for 2 hours or overnight in the refrigerator.

Heat oil or ghee in a pressure cooker and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add the marinated mutton pieces and fry well until browned on all sides.

Add water as required and pressure cook for 4 to 5 whistles or until the mutton is tender.

Release the pressure and open the lid. Adjust the salt and spice level as per your taste.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Fish Masala

Fish is a healthy and delicious food that can be cooked in various ways. You can make curries, fries, tikkas or baked dishes with fish. But to make your fish dishes more crispy and flavorful, you need a good fish masala.

Ravika Fish Masala is a unique blend of spices that can give your fish dishes a crispy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of fish dish, such as fish curry, fish fry or fish tikka.

To make fish fry with Ravika Fish Masala, you need to follow these simple steps:

Wash and cut fish into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Fish Masala for 15 minutes.

Heat oil in a pan and shallow fry the marinated fish pieces until golden and crisp on both sides.

Drain on paper towels and serve hot with onion rings, lemon wedges and mint chutney.

We hope you enjoyed this blog post and learned how to make some delicious non-veg dishes with Ravika Masala. Try these recipes at home and share your feedback with us. You can also check out our other products like Ravika Upgrade Your Kitchen, which is a combo pack of 10 different masalas for your everyday cooking needs.

[taxiservicechaurffeur]

Up Your Biryani Game with Royal Garam spice Biryani chichen Masala Online!

Biryani, the quintessential Indian rice dish, is a culinary delight that has won the hearts of foodies all over the world. The aromatic spices, succulent chicken, and fragrant basmati rice make it a soul-warming experience.

Spice Biryani chichen masala has an immense fan following that transcends regional boundaries. Whether it's the aromatic Lucknowi Biryani, the spicy Hyderabadi Biryani, or the fragrant Kolkata Biryani, each variation has its own unique twist. People are always in pursuit of that perfect blend of flavours that make them go weak in the knees. Enter The Flavour Trail Royal Garam Masala, a perfect companion to achieve that mouthwatering flavour profile.

The Flavour Trail Royal Garam Masala - The Ultimate Spice Blend

Now, let's delve deeper into the star ingredient - the Flavour Trail Royal Garam Masala. Made from a thoughtful fusion of handpicked Indian spices, it boasts a robust flavour profile that is second to none. The delightful combination of aromatic spices like cloves, cardamom, cinnamon, cumin, coriander, and black pepper creates a symphony of flavours that tantalize your taste buds.

Having a diverse group of friends with varying dietary preferences can often come in the way of culinary explorations. With our Royal Garam Masala, you can ensure that both taste palates are catered to and how! Whether you want to make a flavourful chicken biryani or a delicious vegetable pulao, our masala has got you covered. No more compromising on taste or leaving anyone out!

While the Royal Garam Masala shines as the hero of our beloved biryani, its wonders don't end there! With this masala in your pantry, you can effortlessly add an extra punch to several other vegetarian and non-vegetarian dishes. Some notable examples include vegetable curries, kebabs, lentil soups, fried rice, and even grilled fish or chicken. The possibilities are endless!

The pros don’t end here - TFT Royal Garam Masala is

Organic - free from pesticides and chemicals which makes it a super ingredient for consumers to consume.

Widely available- TFT Royal Garam Masala is available on the most prominent platforms to buy from - Amazon, BigBasket, Flipkart and CRED. Not only online, you can also find the masalas in stores like Haiko and Nature’s Basket and if you’re lucky, in your neighbouring regular grocery stores as well.

Affordable - For a masala that is organically grown and steam sterilized, Royal Garam Masala is priced at a very reasonable cost and it only gets betterthe flavour trail often has campaigns and offers running on its products which makes it even better to buy higher quality products without having to burn a hole in your pockets.

In the world of biryanis and pulao, the royal garammasala online is an absolute must-have. Its ability to transform an ordinary spice biryani chichen masala into a mouthwatering extravaganza is unparalleled. Moreover, its versatility extends beyond biryani, making it an essential spice blend for all your culinary adventures. So, get ready to elevate your cooking game and surprise your taste buds with The Flavour Trail

#tandoori chicken masala powder mumbai

[blackdiamondcaterer]

Planning to hire a Pocket-Friendly Caterer for Your Wedding? Contact Black Diamond Caterer in Kolkata.

Your wedding day, a symphony of love and togetherness, is a tapestry woven with dreams and aspirations. Amidst the grandeur of celebrations, one element that stands out is the culinary experience you offer to your cherished guests. Delighting their taste buds with delectable dishes is a cornerstone of ensuring an unforgettable celebration. If you're on the hunt for a pocket-friendly caterer that brings exceptional flavors to the table, your search ends with Black Diamond Caterer in Kolkata.

When it comes to hosting an event, especially your wedding, the quality and presentation of the food play a pivotal role. A skilled caterer can transform your event into a gastronomic extravaganza that leaves your guests delighted and talking about your special day for years to come. Black Diamond Caterer, led by Vishal Dhar and with a legacy dating back to 1973, is your perfect partner in creating a memorable feast in Kolkata.

Crafting Culinary Memories: Why Catering Matters

Imagine your guests savoring every bite, their taste buds dancing to the symphony of flavors. A well-curated menu not only satiates appetites but also becomes an integral part of your wedding narrative. Black Diamond Caterer understands the significance of this culinary journey and ensures that every dish is a masterpiece, resonating with the emotions of the occasion.

Unveiling the Gem: Black Diamond Caterer's Exquisite Menu

Black Diamond Caterer's culinary expertise shines through in their diverse and enticing menu offerings. From traditional Bengali delicacies to international cuisines, their menu is a testament to their commitment to culinary excellence. Here's a glimpse of the delightful dishes that await you:

Traditional Bengali Delicacies: Indulge in the rich flavors of Bengali cuisine with dishes like Shorshe Ilish (Hilsa fish in mustard sauce), Chingri Malai Curry (Prawn in coconut milk), and Mishti Pulao (Sweet rice pilaf).

International Delights: Treat your taste buds to international flavors with options such as Chicken Alfredo Pasta, Thai Green Curry, and Grilled Mediterranean Vegetables.

Mouthwatering Desserts: Complete your culinary journey with delectable desserts like Rosogolla, Chocolate Mousse, and Gajar Halwa.

Vegetarian Delights: For your vegetarian guests, Black Diamond Caterer offers a variety of flavorful options, including Paneer Tikka, Vegetable Biryani, and Aloo Posto.

Exquisite Presentation: Each dish is not only a burst of flavor but also a work of art, meticulously presented to elevate your dining experience.

Service Beyond Excellence: Professionalism Redefined Exceptional catering goes beyond scrumptious dishes. The team at Black Diamond Caterer in Kolkata ensures that not only is the food top-notch, but the service is impeccable. Your guests will be treated to a regal experience, their needs anticipated and met with grace.

A Personalized Culinary Tale: Your Vision, Their Expertise

Black Diamond Caterer takes pride in offering a personalized experience, crafting a menu that aligns with your style, preferences, and cultural influences. Each dish is a brushstroke, adding vibrancy to your culinary masterpiece.

Real Stories, Real Satisfaction: Client Testimonials

Patrons have shared their stories of satisfaction and culinary delight. From intimate gatherings to lavish affairs, the testimonials highlight the consistency and excellence that define Black Diamond Caterer's service in Kolkata.

Embark on Your Culinary Journey: How to Get Started

Embarking on a culinary adventure with Black Diamond Caterer is seamless and hassle-free. Reach out to them to initiate a consultation. Their team will work closely with you to understand your preferences, theme, and budget, curating a bespoke menu that resonates with your vision.

Your wedding day is a symphony of emotions, and Black Diamond Caterer is poised to make it a crescendo of culinary delights. Contact them today and let them weave their culinary magic, transforming your wedding into an unforgettable gastronomic soiree.

#Wedding catering services in Kolkata #Wedding catering services #Food catering services #outdoor catering in Kolkata #Bengali marriage catering Services #Catering services near me

[punjabigrillbali]

Taste of India: Unveiling the Vibrant Food Scene in Ubud

Bali is one of the most stunning destinations in Indonesia. It boasts a vibrant culture with a wide range of activities for everyone, making it one of the hottest tourist destinations in the world.

If you are vacationing on the exotic island of Bali and looking for mouth-watering Indian food to gorge on, we’ve got you covered. Punjabi Grill is an exclusive Indian restaurant in Balithat offers exceptional delicacies from Punjab and other parts of the subcontinent. This restaurant pays homage to the sumptuous flavors of Indian cuisine by serving you the most authentic dishes.

Before we look at how Punjabi Grill truly offers the best Indian food in Ubud, let us discuss why Indian cuisine is one of the most famous cuisines worldwide.

Flavour: Indian food is known for its wholesome flavors, ranging from spicy to sweet, sour, bitter, and tangy—the diversity and variety of the flavors set Indian food apart from the rest.

Taste: Indian cuisine consists of recipes that differ significantly in taste but are all equally delicious and aromatic. There are delicacies to suit everyone’s palate.

Ingredients: Indian recipes have been passed down the generations for centuries. These recipes use ingredients known for their natural properties and health benefits. The authentic spices used in Indian food greatly benefit our bodies and taste palate.

Health benefits: The ingredients used in Indian delicacies boast several scientific uses and health benefits. Many recipes utilize the ancient practice of Ayurveda to create a balanced and healthy meal.

Hence Indian cuisine is well-known worldwide for its diverse taste, rich flavors and exotic spices. So if you are holidaying in Bali but crave Indian food, Punjabi Grill is the ideal option. It boasts recipes with signature spices that lead to the best Indian food in Kuta.

Here is a detailed guide to Punjabi Grill and what is offered on its menu:

Soups and Raita: Punjabi Grill stirs up a wide range of soups, such as chicken clear soup, tomato soup, dal shorba, and mushroom pudina. It also offers various options of raita that are good for digestion, like cucumber raita, mixed raita, and boondi raita.

Tandoori dishes: Punjabi Grill whips up charred and smoky flavors directly from their tandoor, with dishes like tandoori chicken, Afghani chicken, tangri kebab, kalmi kebab, and burnt garlic tikka.

Vegetarian dishes: If you are strictly vegetarian, this restaurant also offers delicious vegetarian dishes like paneer banjara tikka, dal makhani, veg platter, aloo matar, and navratan kurma.

Non-vegetarian dishes: Punjabi Grill specializes in Indian non-veg delicacies like chicken do pyaza, mutton vindaloo, prawn curry, kadai chicken, fish tikka masala and egg curry.

Rice and flatbread: This eatery has multiple options for rice, such as vegetable pulao, chicken fried rice and vegetable biryani. The eatery also prepares flatbread options like garlic naan, stuffed naan, Amritsari missi roti, lacha paratha and many more.

Indo-Chinese dishes: You need to consider Punjabi Grill, a North-Indian restaurant. If you crave Indo-Chinese, this restaurant has some delicious choices. They offer Schezwan fried rice, Veg Manchurian, Chicken 65 and other delicacies.

Conclusion

Punjabi Grill boasts exceptional staff like professionally trained Indian chefs who bring the trademark flavors of India to Bali. This restaurant whips up the most renowned recipes from India, their aromatic flavors completely unparalleled. With polite and cooperative staff and an atmospheric ambiance, Punjabi Grill should be your first choice if you are looking for the best Indian food in Ubud for a remarkable dinner on the island.

#indian food in bali #Indian food in Ubud #Indian food in Kuta #punjabi grill menu #best indian food in bali #best indian restaurant in bali

[vicky4499]

Lamb Pulao/Pilau | Lamb Pulao Recipe | Home MadeLamb Pilau/Pulao

Lamb Pulao/Pilau. Lamb Pulao Recipe. Rasmalai Recipe. Yogurt Recipe. Cold Coffee Recipe. Chicken Karahi Recipe. Russian Salad Recipe. French Fries Recipe. Zinger Burger Recipe. Rice Kheer Recipe. Chikar Chaney Recipe. Palak Gosht. Grilled Fish Recipe. Afghani Kabli Pulao. Chicken Broast Recipe. Tikka Kabab recipe. Golgappa Recipe. Pani Poori Recipe Macaroni Recipe HOW TO MAKE HALEEM AT HOME. Chicken Jalfrezi Recipe Aloo Paratha Recipe. PAKISTANI HALEEM RECIPE Kadhi Pakora. Chicken biryani. Cake Recipe. Achar gosht recipe. How to make Achar Gosht. Best method how to make Achar Gosht. Best Recipe best method. All recipes. Cake recipe, Cholocate, Biryani recipe, how make macaroni, Pizza recipe, Burger.

#recipes #Lamb Pulao

[alibaba1xk]

know how to make chicken dum pulao – News18 Bangla

পুজো এসেই গেল৷ কয়েকটা ছুটির দিনে অনেকেই চান না ভিড়ভাট্টা ঠেলে বাইরে বেরোতে৷ বাড়িতে বসে আড্ডা আর খাওয়া-দাওয়াতেই পুজো কাটাতে চান তারা৷ যদি আপনার প্ল্যান তেমনই হয় তাহলে নিশ্চয়ই পুজোয় ভালমন্দ রাঁধবেন ভেবে রেখেছেন৷ শিখে রাখুন চিকেন দম পোলাওয়ের রেসিপি৷ কী কী লাগবেচিকেন-২০০ গ্রামবাসমতী চাল-২ কাপপেঁয়াজ-২টো বড়দই-৪ টেবল চামচকাঁচা লঙ্কা-৮টাআদা,রসুন বাটা-২ টেবল চামচলবঙ্গ-১০টাগোটা…

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[shaikdbasha]

Best Fish biryani recipe - Jagavis Kritunga

jagavis kritunga has the best fish biryani recipe here. We are providing step by step instructions on how to cook fish biryani.

Biryani is a traditional Persian meat and rice dish. Biryani is usually cooked with fish (chicken, mutton/goat, or beef), although there are different types of seafood such as fish and vegetable biryani. There is also a vegetarian biryani, but most vegetarians call it pulao. Biryani is delicious regardless of the protein used.

Fish Biryani Ingredients 

1 pound fish fillet (cut into 1.5" cubes) 

2 tablespoons of oil 

1 cup onion, grated 

1 teaspoon ginger paste 

1 teaspoon of garlic paste 

1 teaspoon cumin seeds 

1 teaspoon garam masala 

1 tbsp coriander powder 

1 teaspoon chili powder 

1 teaspoon turmeric powder 

1/2 teaspoon of salt 

1 cup frozen yogurt 

1 cup cilantro leaves, chopped 

taste Green chillies, finely chopped 

1 teaspoon biryani masala 

1/3 cup onions (brown) 

For the rice: 

2 cups rice (rinsed and rinsed) 

2 teaspoons of oil 

4 cloves 

4 peppercorns 

1 cinnamon (crushed) 

4 green cardamom 

1 teaspoon of salt 

3 cups of hot water 

Saffron or food coloring mixed with 1 cup of warm milk 

How to make biryani with fish 

1. Heat oil and add cumin seeds.

2. When they start to spread, add onions and ginger-garlic paste. 3. Continue cooking until the fat separates.

4. Saute until fat separates, then add garam masala, coriander powder, chili powder, turmeric powder, salt and yogurt. 5. Add fish and cook until opaque over high heat.

6.Combine golden onion, cilantro, green chili and biryani masala in a mixing bowl. 7. Heat oil and add cloves, peppercorns, cinnamon and cardamom to make rice.

8. When they turn a little, add rice, water and salt. 9. Mix all the cooking ingredients and cook until the rice is cooked and keeps its shape.

10. To serve, put a layer of fish on the bottom of the plate, then the rice and saffron-milk. Method of Making Fish Biryani 

Step 1 

Cook the rice until almost cooked. Eating the rice will soften it and the dish will lose its flavor and texture, so make it al dante. Remove the rice from the water and put it in a bowl. Cook the rice with care. If you stir the rice too much while cooking, the grains will break.

Choose a pan with a suitable lid. Biryani is broken or cooked, we want to retain as much steam as possible. Traditionally, a dough gasket is placed around the pan and the lid, but I don't think it's necessary if the lid fits well. 

Step 2 

Cut the fish fillet into large pieces and set aside. If you want, you can also keep them on a smaller scale.

Step 3 

Melt the ghee in a deep bowl. When hot, add cardamom, bay leaves, green chilies, cloves, cinnamon and cashews. Cook for another 2 minutes to add ginger-garlic paste, turmeric powder and salt.

Step 4 

Gently stir in the rice and coconut. Add garam masala powder here. Pour water on top. Cook for 10 minutes over low heat, covered. Serve hot with plenty of raita and salad. 

#india food #hyderabadibiryani #food blog #krituna #jagaviskritunga #fish biryani #fish biryani recipe #hyderabad #food porn #biryani

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[cookingupcommunity]

Rice Fields Forever (Part 1)

This week on "Cooking Up Feminism" at Scarborough Arts, we covered our beloved Rice based dishes. South Asia alone has such a wide and popular variety of Rice dishes, such as the ever royal Biryani and Pulao from the Mughal kitchens of India and other favourites across communities: the Khichri or Daal Chawal. Jamaican food cultures are famous for Rice & Beans or Rice & Peas. Many Middle Eastern and Eastern European culinary communities stuff seasoned rice with various proteins and/or vegetables + herbs into grapevine leaves. Rice-based dishes create a larger yield and can be shared with many. When eaten with the hands, which is how Rice based dishes are commonly consumed in South Asian countries, these dishes can foster a sense of community and togetherness.

There are many legends and stories around Rice, specifically grains of Rice, in Pakistan. My elders would often say Allah's name is written on each grain of rice and so dropping a single one on the ground is forbidden. Others would stress that Rice will one day talk in front of the divine to complain about how we wasted the grains and so to eat every last one.

My father always eats Rice with his hands, despite the availability of cutlery. He even serves it onto his plate by reaching into the tray, grabbing a handful, moulding it into a round ball and then gently transferring the grains from one vessel to another. In all of these years of having witnessed him eating, we've never seen him drop a single grain of Rice on the table or the floor.

Let's head over to the Scarborough Arts table and see what our wonderful and creative workshops participants have shared as we unpack the Rice theme in "Cooking Up Feminism."

Soaking Rice & Lentils by Zeni

"I learnt this trick from an old, Tibetan women. People up in the mountains don't have access to too much variety, due to their remoteness. So I was advised, that if you just put a little bit of daal (lentils) in the rice, it makes such a difference to the taste, as well as the quantity. Similarly, it goes the other way. If you're making daal and you put just a tablespoon of rice in it, it makes the daal really, really good."

Herbs & Spices for a healing Pulao by Zeni

"I had a family member that was really sick, and this is the kind of food my mother used to make for us when we were sick. It's really affordable, and it's very tasty. It's like a Pulao, but not the heavier kinds, and it's not Khichri either, it's somewhere in between. It's a Pulao but for when you're not feeling well. It's not very showy, but it tastes really yum! It's lovely to just eat it with your hands." ~ Zeni (Workshop participant, Cooking Up Feminism)

A variety of Rice based dishes by Lady P with edible centre pieces and ornamentation.

Lady P cooked up a storm in her kitchen bringing us multiple Rice based dishes that she grew up eating and feeding her family.

"I made fried, wholegrain rice. I decorated the rice with roasted peppers. On top of that I roasted some mushrooms and put them on the skewer. Whole grain has to be cooked for a long time, because it's natural rice. In the other dish behind the fried rice, I have some colourful rice. I had a pepper from my garden and I stuck it in there. We have some vegetables here, Jamaican Callaloo as well as roasted chicken. Jamaicans make a lot of Callaloo, especially with rice. I also decorated the table with fruits, like apples and pomegranates just in case someone wants to put the pomegranate or apples in their rice, or squeeze some lemon over it. I also made some rice pudding which is usually eaten with a dollop of yogurt."

Ann Marie instantly recognizes a drink placed intentionally in the background of the dishes on display. Lady P always finds a way to include a food product that honours her Jamaican heritage in some way. "Lady P, wow, how did you find time to cook all of these wonderful dishes and when can I come by to eat? Also, don't forget to save me a Red Stripe." Lady P, and our entire group erupts into laughter. "Oh, I placed the Red Stripe there intentionally. I went into my storage room, grabbed a Red Stripe and said, why not? You know, in the islands, when you're eating, you always want a beer or two as well."

"There are so many varieties of rice out there that we can cook, harvest and share. It's important to know where they're coming from and why. I've bought a little bit of black rice recently, and I'm going to cook it up next time."

"Rice Fields Forever" will continue over Part 2. We can't wait to see what the other participants are bringing to the table.

All of the recipes and stories we share in "Cooking Up Feminism" will be published in a unique cookbook by Scarborough Arts, available to the public in 2023, so stay tuned. Bookmark our blog and follow along. Thank you for your support.

~Mariam Magsi (Workshop Facilitator, Scarborough Arts)

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[atrsingh]

7 DELICIOUS WAYS TO USE KASURI METHI IN YOUR COOKING

Kasuri methi, also known as fenugreek leaves, are rich in flavor, aroma, and nutrients and can be used in all kinds of curries and pulao to give them an extra zing! Here are seven ways to use Kasuri methi in your everyday cooking!

1) Kasuri Methi Subzi

Kasuri Methi Subzi is one of the most popular recipes made with dried fenugreek leaves. The dry leaves are soaked and then sautéed along with onion, ginger, garlic, tomato, and spices such as turmeric and cumin. This dish can be served as a side dish or even as a main course. The combination of these ingredients gives the dish its signature flavor which can’t be found in any other dish.

2) How To Add Kasuri Methi to Dal

Add a few dried leaves of Kasuri methi to your dal while it is simmering. For flavor, you can also add a little bit of ginger, garlic, and chili. A different way to make dal tastier is by adding 2-3 teaspoons of ghee or butter with a tablespoonful of curry powder, Kasuri methi, and enough water to cover the lentils. Cook for 15-20 minutes. Lastly, try adding fresh coriander (cilantro) as well as some chopped tomatoes at the end when cooking your lentils.

3) Mango Lassi With Kasuri Methi

Lassi is a traditional yogurt drink that can be found all over India. Though it’s usually made with plain yogurt, you can jazz up your lassi by adding some fresh leafy herbs like kasoori methi. The fragrant leaves give the lassi an earthy flavor which complements any type of fruit or spice very well. You can experiment and mix different flavors to see what you come up with!

4) Brown Rice Kasoori Methi Poha

Brown rice poha is a healthy and nutritious breakfast dish made from rice, lentils, and spices and kasoori methi increases its taste and nutritional value by several folds. A great way to start your day on the right foot, this dish can also be eaten as a snack or for dinner. The best part about it? It’s easy to make and doesn’t require many ingredients. All you need are brown rice flakes, chana dal (split Bengal gram), mustard seeds, kasoori methi, cumin seeds, green chilies (optional), turmeric powder (optional), ginger-garlic paste (optional) salt (to taste), and oil.

5) Cheesy Masala Papad With Kasoori Methi

We love these Indian-style Cheesy Masala Papad with Kasoori Methi. They are a great snack or appetizer for any occasion. The only thing you need is an oven, some parchment paper, and a bit of time. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. Mix all the ingredients (except the papad) and form into small balls about 1 inch wide. Place each ball on the prepared baking sheet and flatten slightly. Bake for 8-10 minutes until golden brown. Be careful not to burn them by keeping a close eye on them. Serve while warm or at room temperature. These are best eaten fresh out of the oven but they can also be stored at room temperature for up to 3 days in an airtight container lined with parchment paper. If you want these snacks made vegan, simply replace ghee with vegetable oil. You can also try adding paneer instead of cheese to make it more authentic.

6) Green Pesto Pasta

Kasuri Methi is such a versatile herb that can be used in several international cuisines too. For a green pesto sauce, mix basil leaves, garlic, olive oil, and freshly grated parmesan cheese. Add salt and pepper to taste. Toast crushed Kasuri methi until fragrant and add it at the end of the cooking process.

Kasuri methi can be used as a substitute for rosemary in recipes such as roasted potatoes or grilled chicken breasts with lemon juice. It can also be mixed with olive oil for a salad dressing that has an Indian twist.

7) Sweet And Spicy Vegetable Chaat (Masala Vada Chaat)

Chaat is loved by everyone, irrespective of their age. India has endless variations of chaat and has over a hundred ways of making chaat. Here is how you can make Kasoori Masala Vada Chaat.

-1 tablespoon of Kasuri methi (dried fenugreek)

-2 tablespoons of besan (chickpea flour)

-4 tablespoons of sugar

-2 tablespoons of green chilies, chopped fine

-1/4 teaspoon cumin seeds

-1/2 cup water or as required

-Salt to taste -Oil for frying the vadas

-3 cups of mixed vegetables like tomatoes, onion, carrot, and capsicum

-1/2 teaspoon mustard seeds

-A pinch of hing (asafoetida) -A few drops of lemon juice

-Coriander leaves (cilantro) and sev for garnish.

Start by making the vada dough. In a bowl, mix the chickpea flour, sugar, salt, and half of the water with a spoon until it forms into a dough. Add more water if necessary. Knead well until you have formed a smooth dough that is firm but not too hard. Divide into 8 portions and shape them into balls. Flatten each ball between two sheets of wax paper with a rolling pin and fry on medium heat till they are golden brown. Drain on absorbent paper.

In a non-stick pan, heat oil and add the cumin seeds, mustard seed, and asafoetida when they crackle add the onions and sauté till soft. Add the spices powders- turmeric powder, red chilly powder, and coriander powder-along with one cup of water. Stir continuously so it doesn’t stick at the bottom of the pan. Now add all the veggies and sauté for five minutes. Finally, add in 2 teaspoons of Kasuri methi, fresh coriander leaves, and garam masala before adding all this to a serving dish.

http://anantamasale.com/blogs/7-delicious-ways-to-use-kasuri-methi-in-your-cooking-with-recipes/

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