Yeah its the same Chicken Biryani that we were so eager to eat while still in early school! Our grand mother was an expert hand at this. Luckily we have that precious recipe to share with you folks. Chicken Biryani is a very popular Indian/Pakistani dish done mostly on special occasions. In this recipe chicken pieces are marinated in spices and yogurt mixture and cooked with basmati rice on a low flame.
Read the rest of this entry »
This is an Eid-ul-Azha (A Muslim Festival) favourite. The mere idea of succulent and juicy liver pieces in light gravy is delightful. Mutton liver marinated with green chilies, ginger, and pepper is cooked in its own juices for a real yummy meal.
Having a party tonight? Why not try your cooking skills with this all time favourite from Pakistan and India. Goes well with other main courses as it is on its own. For the aroma that attracts your neighbours to peep through the windows give this one a go. Keep the charcoal or BBQ grill at low to medium heat and turn sides frequently to keep the final presentation tip-top.
The Indo-Pak sub-continent is a vast land housing hundreds of millions of people and home to 220+ languages. Cooking methods and recipes differ from region to region just as much. Starting off with the spices, let us see how they are prepared. Spices are often dry-roasted in a frying pan or fried in a small quantity of oil or ghee prior to being used in a recipe, either whole, crushed or in ground form. Spices vary in physical appearance like aroma, colour and hardness. Mustard seeds or fenugreek, for example, take longer than either cumin or coriander, so fry this type first and add the softer spices after them.
