BIRYANE

Biryani is a flavorful and aromatic South Asian dish, typically made with basmati rice, spices, and meat (such as chicken, lamb, beef, or fish) or vegetables. The dish is believed to have originated in the Indian subcontinent, influenced by Persian cuisine, and is popular in countries such as India, Pakistan, and Bangladesh. Arrangements can vary widely depending on regional preferences.

Rice: Basmati rice is widely used because of its long grain and aroma. Biryani is known for its spices and richness. These usually include cinnamon, cloves, cardamom, bay leaves, star anise and cumin. Other ingredients like ginger, garlic, onion and tomatoes are used to enhance the depth of flavor and help soften and infuse the flavor.

BUTTER CHIKEN

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that is loved for its creamy, flavorful, and slightly tangy gravy. It features marinated chicken cooked in a rich sauce made with butter, cream, tomatoes, and a blend of aromatic spices. It’s a perfect dish to serve with naan, roti, or rice.

For the chicken marinade:

• 500g chicken (boneless or bone-in, cut into pieces)
• 3 tbsp yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp ginger-garlic paste
• Salt to taste

For the gravy:

• 3 tbsp butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1/2 cup cream
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Fresh cilantro (for garnish)
• 1 tbsp sugar (optional, to balance the acidity of tomatoes)

Instructions:

1. Marinate the chicken:
   • In a bowl, mix the yogurt, lemon juice, turmeric powder, garam masala, red chili powder, ginger-garlic paste, and salt. Add the chicken pieces and coat them well.
   • Cover and let it marinate for at least 30 minutes (preferably 2-3 hours or overnight in the fridge for best flavor).
2. Cook the chicken:
   • Heat some oil in a pan or grill and cook the marinated chicken pieces until they are golden brown on the outside and cooked through. Set aside.
3. Prepare the butter chicken gravy:
   • In a large pan, heat the butter over medium heat. Add cumin seeds and let them sizzle.
   • Add chopped onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté for another minute until fragrant.
   • Add the pureed tomatoes and cook for about 5-7 minutes, until the oil starts separating from the tomatoes.
   • Add ground coriander, ground cumin, garam masala, red chili powder, and salt. Cook the spices for another 2-3 minutes.
4. Combine chicken and gravy:
   • Add the cooked chicken pieces to the gravy, and mix well. Cook for 5-10 minutes to let the chicken absorb the flavors of the sauce.
   • Add cream and kasuri methi, and cook for another 2 minutes, adjusting salt and spices as needed.
5. Finish and serve:
   • Optionally, add a pinch of sugar to balance the acidity of the tomatoes. Garnish with fresh cilantro leaves.
   • Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Butter Chicken!