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Behind door number 10 shines vibrant India, where spices perfume the breeze, and history dances in the temples!
India
You missed out!
An interesting Christmas tradition in India is the use of mango leaves to decorate homes. Since Christmas trees are not native to many parts of India and are hard to come by, people turn to local plants and leaves to adorn their homes festively. The use of mango leaves is particularly common in some regions of South India, such as Kerala.
Mango leaves are woven into garlands and hung over doors, windows, and indoors to create a festive atmosphere. In some regions, other local plants and flowers are also used to create creative and colorful decorations.
While Christmas celebrations in India vary, with Christians in some parts attending church services and enjoying festive meals, the regional customs and traditions are diverse.
Recipe Biryani
Biryani is an extremely popular Indian rice dish known for its rich blend of spices, herbs, meat (usually chicken, lamb, beef, or goat), or vegetables, and aromatic Basmati rice.
The preparation of Biryani can vary from region to region, and there are numerous variations of the dish. The two main types of Biryani are:
1. Dum Biryani: This is the more elaborate method of preparation, where meat or vegetables are marinated in spices and yogurt and then layered with rice in a heavy pot. The pot is then sealed and steamed to trap the flavors.
2. Kacchi Biryani: In this method, meat or vegetables are not precooked but are layered raw with rice and then cooked until everything is tender.
The spice mix, known as "Biryani masala," is critical to the flavor of the dish. Typical spices include cumin, cardamom, cinnamon, cloves, star anise, bay leaves, and others. Saffron or food coloring is used to tint the rice and give it a distinctive yellow or orange hue.
Biryani is often served with Raita (a spiced yogurt dip), salad, and Naan or Roti (Indian flatbreads). It is a festive dish highly appreciated in India on special occasions, celebrations, and family gatherings. It is also popular among enthusiasts of Indian cuisine worldwide.
Here's a recipe for Chicken Biryani, one of the most popular variations of the dish. This recipe serves 4.
Ingredients:
For the Chicken Part:
• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• Salt to taste
For the Rice Part:
• 2 cups Basmati rice
• 4 cups water
• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick
• Salt to taste
For Assembly:
• Ghee (clarified butter) or vegetable oil
• Saffron threads (soaked in warm water)
• 2 onions, thinly sliced
• Fresh coriander leaves and mint for garnish
Instructions:
Chicken Part:
1. In a large bowl, combine the yogurt, chopped onion, garlic, ginger, cumin, turmeric, paprika, Garam Masala, and salt.
2. Add the chicken pieces and thoroughly coat them with the marinade. Allow it to marinate for at least 2 hours (ideally overnight) in the refrigerator.
Rice Part:
1. Wash the Basmati rice and drain it well.
2. In a large pot, bring water to a boil and add the spices (bay leaves, cloves, green cardamom pods, cinnamon stick). Add the washed rice to the boiling water and cook it to about 70% done. It should still be slightly firm, as it will continue cooking later.
Assembly:
1. Heat some ghee or vegetable oil in a large pot. Fry the thinly sliced onions until they turn golden brown, then remove them.
2. In the same pot, sauté the marinated chicken pieces until they are cooked through and have a golden color.
3. Spread the partially cooked rice over the chicken. Sprinkle with the soaked saffron threads.
4. Layer the fried onions over the rice.
5. Cover the pot with a lid or aluminum foil and simmer over low heat for 15-20 minutes, until the rice is fully cooked and has absorbed the flavors.
6. Garnish with fresh coriander and mint leaves before serving.
This Chicken Biryani is a delicious and aromatic dish that is best served hot. Enjoy your homemade Biryani!
India
You missed out!
An interesting Christmas tradition in India is the use of mango leaves to decorate homes. Since Christmas trees are not native to many parts of India and are hard to come by, people turn to local plants and leaves to adorn their homes festively. The use of mango leaves is particularly common in some regions of South India, such as Kerala.
Mango leaves are woven into garlands and hung over doors, windows, and indoors to create a festive atmosphere. In some regions, other local plants and flowers are also used to create creative and colorful decorations.
While Christmas celebrations in India vary, with Christians in some parts attending church services and enjoying festive meals, the regional customs and traditions are diverse.
Recipe Biryani
Biryani is an extremely popular Indian rice dish known for its rich blend of spices, herbs, meat (usually chicken, lamb, beef, or goat), or vegetables, and aromatic Basmati rice.
The preparation of Biryani can vary from region to region, and there are numerous variations of the dish. The two main types of Biryani are:
1. Dum Biryani: This is the more elaborate method of preparation, where meat or vegetables are marinated in spices and yogurt and then layered with rice in a heavy pot. The pot is then sealed and steamed to trap the flavors.
2. Kacchi Biryani: In this method, meat or vegetables are not precooked but are layered raw with rice and then cooked until everything is tender.
The spice mix, known as "Biryani masala," is critical to the flavor of the dish. Typical spices include cumin, cardamom, cinnamon, cloves, star anise, bay leaves, and others. Saffron or food coloring is used to tint the rice and give it a distinctive yellow or orange hue.
Biryani is often served with Raita (a spiced yogurt dip), salad, and Naan or Roti (Indian flatbreads). It is a festive dish highly appreciated in India on special occasions, celebrations, and family gatherings. It is also popular among enthusiasts of Indian cuisine worldwide.
Here's a recipe for Chicken Biryani, one of the most popular variations of the dish. This recipe serves 4.
Ingredients:
For the Chicken Part:
• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• Salt to taste
For the Rice Part:
• 2 cups Basmati rice
• 4 cups water
• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick
• Salt to taste
For Assembly:
• Ghee (clarified butter) or vegetable oil
• Saffron threads (soaked in warm water)
• 2 onions, thinly sliced
• Fresh coriander leaves and mint for garnish
Instructions:
Chicken Part:
1. In a large bowl, combine the yogurt, chopped onion, garlic, ginger, cumin, turmeric, paprika, Garam Masala, and salt.
2. Add the chicken pieces and thoroughly coat them with the marinade. Allow it to marinate for at least 2 hours (ideally overnight) in the refrigerator.
Rice Part:
1. Wash the Basmati rice and drain it well.
2. In a large pot, bring water to a boil and add the spices (bay leaves, cloves, green cardamom pods, cinnamon stick). Add the washed rice to the boiling water and cook it to about 70% done. It should still be slightly firm, as it will continue cooking later.
Assembly:
1. Heat some ghee or vegetable oil in a large pot. Fry the thinly sliced onions until they turn golden brown, then remove them.
2. In the same pot, sauté the marinated chicken pieces until they are cooked through and have a golden color.
3. Spread the partially cooked rice over the chicken. Sprinkle with the soaked saffron threads.
4. Layer the fried onions over the rice.
5. Cover the pot with a lid or aluminum foil and simmer over low heat for 15-20 minutes, until the rice is fully cooked and has absorbed the flavors.
6. Garnish with fresh coriander and mint leaves before serving.
This Chicken Biryani is a delicious and aromatic dish that is best served hot. Enjoy your homemade Biryani!
India
You missed out!
An interesting Christmas tradition in India is the use of mango leaves to decorate homes. Since Christmas trees are not native to many parts of India and are hard to come by, people turn to local plants and leaves to adorn their homes festively. The use of mango leaves is particularly common in some regions of South India, such as Kerala.
Mango leaves are woven into garlands and hung over doors, windows, and indoors to create a festive atmosphere. In some regions, other local plants and flowers are also used to create creative and colorful decorations.
While Christmas celebrations in India vary, with Christians in some parts attending church services and enjoying festive meals, the regional customs and traditions are diverse.
Recipe Biryani
Biryani is an extremely popular Indian rice dish known for its rich blend of spices, herbs, meat (usually chicken, lamb, beef, or goat), or vegetables, and aromatic Basmati rice.
The preparation of Biryani can vary from region to region, and there are numerous variations of the dish. The two main types of Biryani are:
1. Dum Biryani: This is the more elaborate method of preparation, where meat or vegetables are marinated in spices and yogurt and then layered with rice in a heavy pot. The pot is then sealed and steamed to trap the flavors.
2. Kacchi Biryani: In this method, meat or vegetables are not precooked but are layered raw with rice and then cooked until everything is tender.
The spice mix, known as "Biryani masala," is critical to the flavor of the dish. Typical spices include cumin, cardamom, cinnamon, cloves, star anise, bay leaves, and others. Saffron or food coloring is used to tint the rice and give it a distinctive yellow or orange hue.
Biryani is often served with Raita (a spiced yogurt dip), salad, and Naan or Roti (Indian flatbreads). It is a festive dish highly appreciated in India on special occasions, celebrations, and family gatherings. It is also popular among enthusiasts of Indian cuisine worldwide.
Here's a recipe for Chicken Biryani, one of the most popular variations of the dish. This recipe serves 4.
Ingredients:
For the Chicken Part:
• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• Salt to taste
For the Rice Part:
• 2 cups Basmati rice
• 4 cups water
• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick
• Salt to taste
For Assembly:
• Ghee (clarified butter) or vegetable oil
• Saffron threads (soaked in warm water)
• 2 onions, thinly sliced
• Fresh coriander leaves and mint for garnish
Instructions:
Chicken Part:
1. In a large bowl, combine the yogurt, chopped onion, garlic, ginger, cumin, turmeric, paprika, Garam Masala, and salt.
2. Add the chicken pieces and thoroughly coat them with the marinade. Allow it to marinate for at least 2 hours (ideally overnight) in the refrigerator.
Rice Part:
1. Wash the Basmati rice and drain it well.
2. In a large pot, bring water to a boil and add the spices (bay leaves, cloves, green cardamom pods, cinnamon stick). Add the washed rice to the boiling water and cook it to about 70% done. It should still be slightly firm, as it will continue cooking later.
Assembly:
1. Heat some ghee or vegetable oil in a large pot. Fry the thinly sliced onions until they turn golden brown, then remove them.
2. In the same pot, sauté the marinated chicken pieces until they are cooked through and have a golden color.
3. Spread the partially cooked rice over the chicken. Sprinkle with the soaked saffron threads.
4. Layer the fried onions over the rice.
5. Cover the pot with a lid or aluminum foil and simmer over low heat for 15-20 minutes, until the rice is fully cooked and has absorbed the flavors.
6. Garnish with fresh coriander and mint leaves before serving.
This Chicken Biryani is a delicious and aromatic dish that is best served hot. Enjoy your homemade Biryani!
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