#simple 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

[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

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[clatterbane]

Currently throwing together my own mashup of these two recipes:

(Where the second method sounds more like a fish biryiani to me, but hey. I am also sitting in Scandinavia.)

I liked the idea of baking everything like a simple chicken and rice fish, but also liked the idea of more spices today.

We had a 500g bag of frozen Pangassius catfish filets that I wanted to eat, and I didn't feel like frying them. I was also in the mood for rice. Figured something like this should cover multiple bases. It even gave me a good opportunity to repurpose some leftover just spiced raita (no vegetable bits or anything) for the fish marinade.

Seasoned rice and peas are currently prebaking before the fish goes on top. Guess we'll see how this little experiment turns out. Tempted to try taking some baked chicken and rice in a more South Asian pulao direction too at some point, now that I am reminded.

#food #cooking #kitchen macgyver #pulao #fish #rice

[taajrecipes]

Chicken Pulao Indian Dish

Chicken Pulao is a popular Indian dish, which combines chicken, rice, and aromatic spices. This is a one-pot meal that uses relatively simple ingredients. The taste and aroma of Chicken Pulao is special in Indian cuisine and its diverse variations are found in different regions.

#chicken Pulao #chicken recipe #chicken #cooking #foodie #food photography #recipe blog #recipes #snacks #kitchen #viralpost #home cooking #recipe #indain dish

[8bit-mau5]

Cyrell - 1, 4, 7, 13, 28

what song makes you feel better?

"Any song by Bobby Caldwell. Can't possibly be upset when I have any of his music playing."

what flower would you like to be given?

"Call me a man of simple tastes and pleasures, but a rose is enough to suffice. I'm not one for flower language and frankly couldn't care, what's more romantic than a rose?"

what color brings you peace?

"Soft warm tones, pastels, nothing too harsh on the eyes."

what’s your comfort food?

"Hmm... it's a tie between boneless chicken karahi and chana pulao. Nothing too difficult to make myself, I don't want to spend more time than necessary in a kitchen after a long night's work."

hugs or hand-holding?

"I'll be honest, I'm not much for either, but I'll excuse the latter if a partner wants it."

» soft asks to get to know people

#asks #shintari #Cyrell Pierre #I DIDNT FORGET ABT THESE I PROMISE #TYSM SHIN FOR THE QUESTIONS U SEND FOR THIS GUY<33

[sangamchettinadindiancuisine]

Experience the Delight of Desi food in the Heart of Austin

Amidst the hustle of Austin, Texas you may be looking for your perfect little getaway. A simple solution to this is the band of flavors that desi Indian food provides. Not only is Indian cuisine rich with taste but also healthy. The only challenge is to find the right place. Rest your concerns because here is all you need to know about the desi food near you.

Why should you try Indian food?

Austin mimics Indian cuisine like no other. You can experience the desi touch of an Indian chef’s recipe with trained experts working in Austin’s restaurants. From simple dishes like dal-tadka to  complex Indian dishes like korma and pulao, these restaurants have it all. Explore the North as well as South Indian delights with these desi food near you.

Finding the Indian Touch in Austin Streets

Sangam Chettinad: It is well known for its Chettinad Chicken, a fiery curry from Tamil Nadu, prepared with rich spices and herbs, offering an original taste of South India.

Butter Chicken at The Clay Pit: A local favorite,The Clay Pit, serves the most delicious butter chicken. It is made with the blend of tender chicken pieces in a creamy, spiced tomato gravy, making every bite taste heavenly.

Dosa at Bombay Dhaba: A taste of South India, Bombay Dhaba serves a variety of dosas, from the famous classic Masala Dosa to various innovative fillings, it is a crisp, savory treat served with coconut chutney and sambar.

Chicken Tikka Masala at Saffron: Saffron makes the world known Indian cuisine the Chicken Tikka Masala, with grilled chicken and creamy sauce.

Biryani at Biryani-N-Grill: Biryani is known for its aromatic flavor. Biryani-N-Grill prepares this classic dish with precision, using basmati rice, tender meat, and a blend of spices,

Chole Bhature at New India Cuisine: Take a dive into the heart of Punjabi cuisine with Chole Bhature at New India Cuisine. This dish pairs spicy chickpeas with fluffy, fried bread, delivering an assortment of textures and flavors.

Palak Paneer at Curry in Hurry: A vegetarian delight, Curry in Hurry's Palak Paneer combines soft paneer (Indian cottage cheese) with a smooth, spiced spinach gravy, symbolizing the essence of North Indian comfort food.

Pani Puri at Chaat Shop: For the best street food, the Chaat Shop's Pani Puri offers a burst of flavor from spicy to sour.

Lamb Rogan Josh at Taj Palace: A traditional Kashmiri dish, Taj Palace's Lamb Rogan Josh features tender lamb cooked in an aromatic curry of spices, yogurt, and a hint of saffron, providing profound flavors.

Savoring India's Rich Flavors in Austin

Austin, Texas offers a vibrant culinary scene with Indian desi food near you.   These establishments with their specialities offer a variety of Indian dishes, from butter chicken to dosa, allowing customers that desi touch in their food. You can also order food from Sangam Chettinad to have Indian food at your doorstep.

[foodofasia]

Chicken pilaf (chicken pulao):

The roots of the pilaf are in Persia but with time it spread throughout other countries like Pakistan, India, Afghanistan, Turkey and the Middle East. Their are different variation of pilaf like chicken soup pilaf, Afghani pilaf, mutton pilaf, beef pilaf and veg pilaf but today I am going to share you the recipe of chicken pilaf. It’s ingredients abd steps are so simple and and easy to…

View On WordPress

[womenswin01]

Delicious Kashmiri Food Recipes: A Culinary Journey

Kashmir, often referred to as "Paradise on Earth," is not only known for its breathtaking landscapes but also for its rich and aromatic cuisine. The cuisine of Kashmir reflects the region's diverse cultural influences, including Persian, Central Asian, and North Indian. In this culinary journey, we will explore some of the most delicious Kashmiri Food Recipes that have delighted palates for generations.

Rogan Josh

Rogan Josh is perhaps one of the most famous Kashmiri dishes. It's a slow-cooked, aromatic lamb curry known for its deep red color and flavorful blend of spices, including Kashmiri dry ginger, fennel seeds, and cloves.

Gushtaba

Gushtaba is a royal Kashmiri Recipes made from tender, juicy meatballs cooked in a rich and creamy yogurt-based gravy. It's flavored with saffron, cardamom, and dry ginger, creating a harmonious balance of flavors.

Yakhni

Yakhni is a delicate and light yogurt-based curry typically made with mutton or chicken. It is seasoned with whole spices like cinnamon, cardamom, and cloves, making it a refreshing and aromatic dish.

Dum Aloo

Dum Aloo is a vegetarian delight where baby potatoes are simmered in a rich tomato-based gravy. The use of fennel, ginger, and asafoetida adds a unique Kashmiri Indian Food.

Haak Saag

Haak Saag is a Kashmiri spinach dish cooked with mustard greens. It's a simple yet flavorful side dish that perfectly complements the rich gravies and meats of Kashmiri cuisine.

Kashmiri Pulao

Kashmiri Pulao is a fragrant rice dish enriched with saffron, dry fruits, and a hint of sweetness from dried fruits like raisins and apricots. It's a beautiful balance of sweet and savory.

Phirni

No Kashmiri meal is complete without a sweet ending, and Phirni is a traditional rice pudding made with cardamom and saffron, served in clay pots for an authentic touch.

Culinary Traditions and Significance

Kashmiri Recipe cuisine reflects the region's cultural diversity, with a special emphasis on the use of saffron, dry ginger, and aromatic spices. The cuisine has a unique blend of sweet and savory flavors, often influenced by the cold climate of the region.

Kashmiri food is not just about satisfying the palate; it's also deeply rooted in traditions and rituals. It is an integral part of Kashmiri culture and hospitality. Many dishes are prepared during special occasions, weddings, and festivals, and the act of sharing food is a symbol of warmth and togetherness.

Conclusion

Kashmiri food is a treasure trove of delectable dishes that tantalize the taste buds with their rich flavors and fragrant spices. The cuisine of Kashmir is not just about eating; it's about experiencing the culture, history, and warmth of the region. Whether you're a culinary enthusiast or simply looking to savor the unique flavors of this beautiful land, exploring Kashmiri food recipes is an exquisite journey into a world of taste and tradition.

[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.

[gogirlspk]

Simple & Delicious Pulao Recipe | Degi Chicken Pulao | चिकन पुलाव

#youtube #indianfood #rice recipes #palao #recipies

[yarraindianrestaurant]

Why are Indian Restaurants Gaining Popularity in Foreign Lands?

Almost every one of us is a foodie, and we all love to eat our favourite food, whether it is home-cooked or from a restaurant. But when it comes to going to foreign lands and yet demanding the same taste and dishes is a bit challenging. However, you don't have to worry about finding authentic indian restaurants near Windsor, and The Yarra Indian Restaurant can serve you the food you might not miss in your home country.

There are ample reasons why Indian restaurants are gaining much importance nowadays are discussed as follows:

Use of Spices: The apparent reason behind delicious food is the use of different spices from India. We all know that Indian spices like cloves, cardamon, black paper, coriander seeds, sesame seeds, ajwain, saunf, and much more are famous for their flavours and are gaining popularity in the foreign market.

Flavoursome Food: We all love food that is rich in flavours; Indian dishes are full of flavours that you can’t resist eating. Mixed with all essential spices, herbs, and Indian cuisine can turn your mood on if you are unwell for various reasons.

Variety of Options: The food with different dishes on the menu, from the main course to snacks to desserts, allows you never to forget the restaurant. The Indian food with several options encourage you to try them with much pleasure..

Simple Recipes: Easy-to-prepare Indian dishes are so delicious. Despite the simple look, Indian food is always tasty, be it non-vegetarian or vegetarian, one of the prominent reasons why people in foreign countries often visit Indian restaurants.

Apart from such benefits, if the restaurant delivers the food to your door, it is an additional point to give it a thumb. Suppose you crave Indian feasts like Sabzi Chicken, Dal Tadka, Kashmiri Pulao, Biryani, Samosa Chat, Vegetable Pakora, Keema Naan, and more. In that case, The Yarra Indian Restaurant is the place to go. We also provide food delivery service in Windsor and a few other suburbs of Australia.

To book a table at the best Indian restaurant with the fastest food delivery near Windsor, call us on + 61 398276873.

#restaurants windsor #indian restaurant windsor #best indian restaurants windsor #indian food delivery windsor #food delivery service windsor

[meats-online86]

Best Marinades For A Flavoursome Meat

Planning a meat cookout is both exciting and tiresome. Most of us want sumptuous results without going through the lengthy process. But cooking meat requires time. The most crucial step is soaking in as much flavour as possible. The best way to do this is marination. It tenderises and makes the meat moist with packed spices. While thinner slices need up to 30 minutes, chunkier pieces require hours to cure.

But it is not always possible to prep for that long. This is where marinated meat is useful. A good marinade improves the meat's texture and flavour. With a readymade solution, you need not shop for the ingredients. You get different varieties to whip up quick recipes for snack time or parties. There are endless options when buying online. If you want some suggestions, consider this list:

Guntur chicken

If you like traditional spices, try this marinade. It comes packed with garlic, onions, ginger-garlic paste, green chillies, red chilli powder, and curry leaves. These exotic flavours make for an appetiser bursting with flavours. What more do you need to get your lips smacking at a party? Besides appetiser, you may also relish it with rice for a perfect afternoon meal. You find a readymade biryani kit when you opt for meat delivery online.

Szechuan chicken

If you like Chinese style chicken, this marinade is a must-try. It brings together the right amount of spice, crispiness, and tanginess. Something that is expected from a Szechuan dish. Not to forget the blend of Szechuan paste, iodised salt, garam masala, and black pepper. You cannot miss out on this one for a simple snack. With the marinated solution available online, the only prepping is to get indulged.

Chilli chicken

Hot spices are what you need to amp the flavour to the max. You get varieties here when you browse online. The classic Andhra chilli chicken is a rare preparation that goes with any dish. Be it biryani, pulao, rice, or even chapati. If you have a fiery palate, kali mirch tikka is the best. Packed with black pepper, garam masala, hung curd, and herbs, it fits every occasion.

Chicken hariyali tikka

Unlike the other marinades on the list, this one brings a burst of freshness with herbs. Besides black pepper, garam masala, and hung curd, it includes a mint coriander paste. This forms the highlight of chicken hariyali tikka. It makes a perfect evening snack when pan-seared with a crispy texture. You get the readymade marinated meat online prepared under safe and hygienic conditions.

So, place your order to get quick delivery and make an elaborate dish without much effort. If you face troubles with the order, returns happen without any questions. Also, you get help at hand with quick customer service.  

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[popquizhot-shot]

IT’S SPICY!-Kaz Brekker x Desi!Fem!reader 

Another desi blurb for my desi girls, anyone can read it cause I’m not describing the reader. Hope you like it! Translations at the end!

Requested-Nope

Warnings: hindi swears!!!

Taglist- @confuscita​ @staytrueblue @scandalous-chaos​ @mrs-brekker15​ @messers-moony-lupin @sirisuorionblack​​

Summary-You and Jesper argue over whose food is better, so you both prepare some food and feed them to none other than Kaz Brekker.(I’ve kept the dishes reader makes vegetarian okay? sorry to my non-veg peeps, dont worry tho, you’re going to get more in the next few days!)

Jesper! I’m telling you! Nothing beats an amazing paneer subzi! with pulao.”

“and I’m telling you that nothing beats an amazing pasta!” Jesper argued.

“ Oh really? Fine. Jesper Llewllyn Fahey, I challenge you to a cookoff, to see who’s food is better!” you get up and stand in front of him.

“ Challenge accepted! and who should we feed our food too? Nina would not like it since both the dishes are not sweet. Inej is out, Wylan is spending some time with his mother and you’re boyfriend is brooding as always.” Jesper looked around the Slat.

“We’ll feed it to Kaz, he secretly likes eating so he’ll eat anything we give him,” you say.

“ I don’t believe that” Jesper replies.

“ No one does, Jes, No one does.”

“AH saala chutiya thel!” you shriek as the oil splatters when you add the curry leaves.

“ Angel? Are you okay?” Kaz immediately comes over as you put your hand under water.

“ I’m fine Jaaneyman. Don’t worry”  you add the mustard seeds and start mixing everthing.

“ What are you making?” Kaz asks.

“ Jesper and I are having a cook-off to see whose food is better and you’re going to be the judge.”

It’s because you’re so close to him that you can just manage to hear the small ‘yes’ he lets out.

“So what are you making?” he sits on the counter and stretches his bad leg out.

“ I am making some Indian food because I want you to finally taste some actual food instead of the bland, boiled food you eat.” you add the dal and the water and cover the pot, moving to making the paneer ka subzi.

“Not exactly disagreeing with you about the bland food angel.” saying so, he pecks your head and leaves.

~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~>~

“ Jesper, what are you making?” you ask the sharpshooter as he makes a sauce of some kind.

“ I am making my special pasta love, and let me tell you, you’re food doesn’t stand a chance!”

“ We’ll see Jes, we’ll see. Now to make the pulao!” 

~?~?~?~?~?~?~?~?~?~?~?

Finally after a few hours, Kaz is seated at the head of the table, fork and spoon in each hand as you and Jesper set the table up.

“ Okay Kaz, I’ve made my special two-sauce pasta, it’s a modification of my dad’s recipe and it’s a simple pasta with white sauce, mixed with red sauce and chicken.” Jesper announces as he serves Kaz his pasta.

Kaz takes a few bites while nodding and occasionally taking a sip of water.

“ This is good Jes.” he pushes the plate away.

Jesper whoops in delight, “ HA! Dirtyhands himself said my food was good, your’s doesn’t stand a chance!” he points at you and laughs.

You roll you’re eyes and give Kaz a plate of pulao, with a bowl of dal and some paneer.

He discreetly licks his lips and takes a spoonful of dal-chawal, And he instantly turns red.

“ Kaz? You okay?” you look at him.

He nods before taking a glass of water and chugging it down.

“ It’s spicy!” he breathes out.

“ It’s dal chawal! It’s literally the blandest indian dish ever!”

“ But why is it so spicy?”

“ It isn’t! Jes try some!” you tell the sharpshooter who is gawking at the sight of dirtyhands whining like a child for water.

Gingerly, Jes takes a bite.

“ This is amazing! Screw my pasta! and Kaz, this isn’t spicy what the hell?”

“ White people.” you scoff.

“ Honestly.”

~~~~~~~~~~~~~~~~~~~~~~~````````

translations!!

jaaneyman-my life(nickname)

saala chutiya- (they’re basically swear words)

thel-oil

Dal- lentil soup ig?

chawal-rice

pulao-flavoured rice

paneer-cottage cheese

#kaz brekker x reader #kaz brekker imagine #kaz brekker #kaz brekker imagines #jesper fahey x reader #six of crows x reader #desibr #kaz x desi reader #desi!reader #six of crows imagines #six of crows x you #six of crows imagine #Echo actually writes

[blackwidowmarshal123]

Top: A fancy lunch at my mother’s house in Dhaka. Matar Pulao with Yogurt Roast Chicken, beef masala curry, and stir fry vegetables. And of course. Coke!

Bottom Left and Right: A variety of Kebabs at a Kebab House

Paratha, Thai Soup (a reddish spicy soup with chicken, shrimp and lemongrass). The chicken was my cousin’s invention. It’s a kind of saucy barbecue chicken modified to be served in Bengali restaurants.

Bhapa Pitha (left round in bowl) and Katta Pitha (long and pointed sticks), both made with coconut and jaggery. And a cup of homemade foamy instant coffee which you can find in a coffeehouse.

Just so you know, you can’t really find fresh ground coffee or beans in a supermarket in Bangladesh. I noticed and I was kind of disappointed. In America, I’ll find ground coffee there ready to buy. And Bangladeshis don’t understand the whole coffee thing. They only understand instant coffee. So coffeelovers, this is not for you. Also Bangladeshi are heavy chai drinkers, so that’s what they grew up on. And lattes, cappuccinos, and matcha, that stuff you can enjoy in an expensive cafe with rare ingredients. Starbucks never fails to please me anyway.

Here is a glorious and simple beauty of Bangladeshi vegetation. Riding in Mirpur, Dhaka, I came across the Kashful Bagan. It’s pretty big. Worth a nice walk.

This is Jamuna Future Park and Mall. This is known to be one of the most popular malls to visit. So many floors. The ground floor contains a supermarket full of foreign goods and a variety of Bangladeshi supermarket foods. The founder, Nurul Islam Babul, came from Baraikhali, my mother’s village. He recently passed away during COVID-19. I didn’t get to see as much, as there was a small amusement spot with a rollercoaster and Ferris wheel. The amusement park was closed down during the pandemic so no possibility of me ever getting there.

#bangladeshi #bangladesh #food #travel #highlights #countries #kashful #homemade