Dosa time with Mum & Sister! Delicious... #chennaidosa#southasianfood Dosa size of a satellite dish! 😅
(Could have done with more potato though 🙊😝😋)
0 324 days ago
Last meal before yet another Ramadan spent without family. My first homemade biryani and an all-time favorite that I chose to make this day because, apart from obviously being tasty, it is a nostalgic dish that had been loved in my family and eaten probably almost every week while living in the Middle East. Though I never liked the addition back then, I made sure to garnish with a hard boiled egg and raisins since the biryani we ate usually included them. Ramadan Kareem! Recipe courtesy of @kaqes 🙏🏼 #chickenbiryani#biryani#indianfood#southasianfood#comfortfood#food#instafood#ramadankareem#ramadan
For those of you asking about the ' #ChickenKorma' recipe from last night. Here it is for you.
Ingredients - 5 chicken drumsticks, 2tbsp canola or any veg oil plus 2 tsp ghee, 2 medium onions sliced thin and medium size, pureed 2 large tomatoes, 1tbsp garlic paste, 1/2 tbsp ginger paste, whole spices - 4-5 cloves, 2-3 black cardamom, 2 bay leaves, 6-7 pepper corns, 1-2 star anise, 2 dried nutmegs; 1/2cup curd, 1 tsp cumin seeds, 2tsp red chilli powder or kashmiri red chili powder, 3 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp fennel powder, 1tsp kewra water (optional, I didnt had that but it still came out very well), 3 tsp dried fenugreek leaves and salt to taste.
Recipe - Soak the rinsed and washed chicken pieces are in water infused with lemon wedges to take off any raw smell. I did it for about 15 mins and then wiped them dry with kitchen towel. In a large bottom pan or wok, warm oil and ghee to hot and fry the onions. Keep stirring them in between to avoid burning and even cooking. Once they start to turn light brown, take out 2/3 of it in a grinder to form a smooth paste with curd to be used later. Bring the heat to low so the onions in the pan dont burn and add add cumin seeds along with all the whole spices. As the cumin crackle, add ginger garlic paste and stir for 10 seconds. Bring in the tomato paste of puree with all dry powder spices - chilli powder, coriander , turmeric and fennel powder. Let the mixture cook till tomatoes starts to separate oil for about 9-10mins. Dont stop stirring. Add salt and chicken pieces and stir well so the pieces get coated with masala very well. Cover and cook for 15 min and do stir once or twice in between. After that remove the lid and add the onion curd paste to this along with some water - 1/2 cup. Mix well, bring it all to boil on high flame and then lower the flame to cook further for about 20-25 mins till you see the chicken pieces getting tender. You can vary(increase) this time if your chicken pieces arent soft to your liking. Add kewra water if you got it along with garam masala (which also I skipped since I was out of it). And crush the dried fenugreek leaves in. Close the flame and voila!!