Chicken Biriyani

A flavorful Indian-style chicken biryani made with aromatic basmati rice, juicy marinated chicken, fresh herbs, and warm spices.

For the chicken marinade

• 2 lb chicken, bone-in or boneless (about 900 g)

• 2 cup plain yogurt

• 2 tbsp ginger-garlic paste (about 30 ml)

• 2 tsp turmeric powder

• 4 tsp red chili powder

• 2 tsp garam masala

• 2 tsp biryani masala

• Salt to taste, juice of 2 lemon

For the rice and biryani

• 2 lb basmati rice (about 450 g)

• 2 large onion, thinly sliced

• 2 medium tomato, chopped

• 4 green chilies, slit

• 1 cup chopped mint and cilantro combined

• 4 tbsp oil or ghee

• Whole spices: cinnamon, cloves, cardamom, bay leaf

• Saffron soaked in 60 ml warm milk (optional)

• Salt and water as needed

1. Marinate the chicken

Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, biryani masala, lemon juice, and salt. Refrigerate for at least 30 minutes, preferably 2 hours.

2. Fry the onions

Heat oil or ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove about half for layering later.

3. Cook the chicken masala

Add whole spices and green chilies to the remaining onions. Add tomatoes and cook until soft. Add marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is partially cooked and the masala is thick.

4. Parboil the rice

Rinse basmati rice and soak for 20–30 minutes. Boil plenty of salted water with a bay leaf, cardamom, cloves, and cinnamon. Add rice and cook until about 70% done. Drain immediately.

5. Layer the biryani

Spread the parboiled rice over the chicken masala. Top with fried onions, mint, cilantro, and saffron milk if using. Drizzle a little ghee over the rice.

6. Dum cook

Cover the pot tightly. Cook on low heat for 20–25 minutes, using a heat diffuser if needed to prevent burning. Turn off the heat and rest for 10 minutes before gently mixing and serving. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Serving with Cucumber raita, Onion salad or salan

Sticky Toffee Pudding

CAKE

• 12 large medjool dates (about 7 ounces or 1 packed cup), pitted and roughly chopped

• 3/4 cup plus 1 tablespoon boiling water

• 1 teaspoon baking soda

• 5 tablespoons unsalted butter, softened, plus more for greasing

• 2 tablespoons unsulfured light molasses

• 1/4 cup packed dark brown sugar

• 2 large eggs, at room temperature

• 1 1/4 cups all-purpose flour (about 5 3/8 ounces)

• 2 teaspoons baking powder

SAUCE

• 1 1/2 cups packed dark brown sugar

• 10 tablespoons unsalted butter

• 1 tablespoon unsulfured light molasses

• 3/4 cup heavy cream

ADDITIONAL INGREDIENTS

• Vanilla ice cream or heavy cream

  
  

• Make the cake: Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with butter; set aside. Stir together dates, 3/4 cup plus 1 tablespoon boiling water, and baking soda in a medium-size heatproof bowl; let stand until dates soften, about 10 minutes.

• Beat butter and molasses in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add brown sugar, and beat until mixture is light and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, until completely incorporated, stopping to scrape down sides of bowl as needed. Add flour and baking powder; beat on low speed until a smooth, thick batter forms, about 1 minute.

• Lightly mash soaked dates using a fork; pour dates and their liquid into batter, and beat on low speed until just incorporated, about 30 seconds.

• Pour batter into prepared pan. Bake until a wooden pick inserted into center of cake comes out clean, 28 to 35 minutes.

• Meanwhile, make the sauce: Combine sugar, butter, and molasses in a medium saucepan over low; cook, stirring often, until butter is melted and sugar is dissolved. Stir in heavy cream; bring to a simmer over medium. Immediately remove from heat; cover and set aside.

• Remove cake from oven, and place on a wire rack. Immediately prick cake all over using a wooden pick; pour about one-quarter of warm sauce (about 1/2 cup) over top, easing sauce to the edges using a spatula so that cake is entirely topped with a thick, sticky glaze. Cover remaining sauce in saucepan to keep warm for serving.

• Let cake cool slightly on wire rack until just warm, at least 20 minutes or up to 1 hour. Slice cake; top with vanilla ice cream or heavy cream. Serve with remaining sauce in a pitcher.

Chatpata Paneer

https://www.youtube.com/watch?v=vZzm7dImHxQ