#chicken recipe indian style

[mommyskitchenstory]

Chicken Masala or Chicken Curry is a popular Indian dish that has gained worldwide popularity.

It is full of flavours and aroma as the chicken is cooked in rich and aromatic Indian spices.This dish is often enjoyed with rice, naan, or roti.

Recipe video - Chicken Curry Restaurant style

Full recipe in English- Chicken Curry

[sravaniskitchen]

Chicken 65 Recipe

Check out this delicious Chicken 65 recipe on Sravaniskitchen! Perfect for a tasty homemade meal. Click the link to get the full recipe: https://sravaniskitchen.com/chicken-65-recipe/. For more tasty recipes, visit Sravaniskitchen: https://sravaniskitchen.com/."

[happinessforever-blog]

Crispy chicken Samosa | కర్ర్ కర్ర్ లాడే చికెన్ సమోసాలు | चिकन समोसा | c...

Crispy chicken Samosa | కర్ర్ కర్ర్ లాడే చికెన్ సమోసాలు | चिकन समोसा | c...

[indischwindisch]

Wedding Style Chicken Qorma (Korma)

This chicken qorma will take you back to a desi wedding with it's beautiful aromas and incredible flavor.

This chicken qorma will take you back to a desi wedding with it’s beautiful aromas and incredible flavor. Chicken qorma is a quintessential menu item for a North-Indian muslim wedding. If there would be only one thing on the menu (although that is never the case), it will be qorma. It is loaded with spices and ghee, hence it’s very aromatic and rich in flavor. It is best paired with naan. Can…

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[mik3stuff]

Local burger lover Mike,what do you think the Spiderband's favorite kind of burgers are🤨🙏🏼🎤?

First of all I will pass on purchasing this title non-ironically, thank you very much. Second YOU CAME TO THE RIGHT PLACE OH MY TITAN I'LL HAVE SO MUCH FUN WITH THIS ASK

All of them, no exceptions, will always prioritize artisanal burgers over big franchises like BK or McDonalds and this is just canon we're on the same page about it right?

Mirassol likes a good old chimi but she's also super into a classic brie cheeseburger, Miles G loves chimi too but prefers a spicy double burger

Gwen is a huge burger lover (she likes it especially when Hobie's mom makes 'em) and her and Hobie have a shared favorite for pizza burgers but her second option would be a big chicken burger or a bacon burger

Hobie as I said before highly prefers pizza burgers, they're his favorite and just like Gwen he'll eat any type of burger his mama makes cuz his mama is great and her food is too but scrawny as he is once in a lifetime he'll eat the whole thing. He always shares his with his friends but they're now making him eat more and soon enough he'll be just fine with eating one entire burger (angst material prob)

Pavtir's is probably a spicy Indian lamb burger and Gayatri's since I headcanon her as vegan i believe that would be a veggie indian-style burger (I've seen some pretty mouthwatering recipes recently so I had to add this)

Peni likes a chili burger with wasabi ketchup

Ganke is a burger addict too and his favorite is a nduja burger but he also loves a vegan cheeseburger (my boy is lactose intolerant)

My sweet girl Margo <3 she's a monster when it comes to eating fast food you look at this cute little girl and think "she ain't eating that much" but she is and she'll steal some bytes (haha humor) from her partner's. She likes to say she doesn't have a favorite and if you insist she'll probably say something basic like a classic burger but she loves your good old bacon burger and I would like to say it's her personal fave

Bonus Mike likes a double cheeseburger but he hates cheddar (also a lactose intolerant but since is it holding anyone back right? He's allergic to cats but had four and got adopted by Nora who counts as at least three and this is totally not me just dumping random facts about me at my oc's)

I really hope these are in character lmao, tried adding cultural rep without making it sound stereotypical but idk. Also please feel free to add your (Summer's or anyone else reading this) spidersona favorite burger 💗

[dragonomatopoeia]

Air's End-of-Year Youtube Video Rec-List Round-Up

In light of recent events and also because I wanted to, I have put together a rec list of various (mostly longform) videos that I've enjoyed this year. Not all of these videos were released this year, however-- I just happened to see them for the first time in 2023. For readability and quality of life purposes, I have put this list under a readmore and divided the videos up by category, then creator, which means that some youtube channels might appear in multiple categories

I reserve the right to edit this later as I remember more videos, but I feel comfortable publishing it as is, considering it has almost 100 videos on it at this point

Cooking

Get Curried Chili Garlic Rosemary Chicken Recipe | How to Make Chili Garlic Rosemary Chicken at Home | Prateek Anardana Chicken Recipe | Delicious Himachal Style Anardana Chicken Recipe at Home | Chef Prateek Old Delhi Style Tangdi Kebab | How to Make Indian Starter Tangdi Kebab Recipe | Chef Prateek Dhawan

How to Cook That The $10 Million dollar lie (Betty Crocker) Debunking the Pink Sauce Controversy | How To Cook That Ann Reardon Top 7 Best Easy Lemon Recipes 🍋 | How To Cook That Ann Reardon Toxic Foods promoted on TikTok! | How To Cook That Ann Reardon Why is Pyrex exploding? | How To Cook That Ann Reardon

Library of Congress' Youtube Channel El Camino del Mole a New Orleans El Camino del Pan a Baltimore

Immaculate Bites LEMON BUNDT CAKE FIRECRACKER SHRIMP

Simply Mamá Cooks 3 EASY Beef Pot Roast Recipes perfect for the cold weather EASY Chicken Tamales Recipe | How To Make Tamales Easy NO-KNEAD Soft Dinner Rolls + FLUFFY From Scratch Milk Rolls Recipe Zuppa Toscana Recipe EASY | Olive Garden Potato Sausage Soup Recipe

Fraud, Grifts, and Scams

FoldingIdeas Contrepreneurs: The Mikkelsen Twins The Future is a Dead Mall - Decentraland and the Metaverse In Search Of A Flat Earth This is Financial Advice

Maggie Mae Fish Is the "Off-Grid" Lifestyle a Lie??

Münecat I Debunked Every "Body Language Expert" on Youtube The Problem with Tony Robbins (Deep-Dive - Pt.1) The Problem with Tony Robbins (Deep-Dive - Pt. 2)

Super Eyepatch Wolf The Bizarre World of Fake Martial Arts The Bizarre World of Fake Psychics, Faith Healers, and Mediums Influencer Courses are Garbage: The Dark Side of Content Creation Tom Nicholas Griftonomics: Why Scams are Everywhere Now

We're In Hell A History of Spam on the Internet Hustling America: I Can't Believe This Show Is Real The Problem with Voluntourism WE Charity & the Nonprofit Industrial Complex

Gaming

Hbomberguy Halcyon Dreams: The Legacy of Dragon's Lair

Jacob Geller Games that Aren't Games How Can We Bear to Throw Anything Away?

Li Speaks An Exploration of the Avata Star Sue-niverse It's Time For You To Play Flash Games Again The Strange Case of Kissing and Flirting Games Untangling the Lore of Devilish Hairdresser

Mandaloregaming The Mystery of the Druids: A Bizarre Adventure Game

People Make Games The Games Industry Must Not Stay Silent on Palestine Investigation: Who’s Telling the Truth about Disco Elysium? Working at Valve: 'A Fearless Adventure' or 'Lord of the Flies'?

PowerPak Dead Space 3 Is Worse Than I Thought King's Quest - The First Adventure Game King's Quest 2 - A Bridge Too Far... MyHouse.WAD - Inside Doom's Most Terrifying Mod Squirrel Stapler is Absolutely Nuts Tunic is Deceptively Brilliant

Super Bunnyhop Perusing Pentiment's Boisterous Bibliography

History

BobbyBroccoli The image you can't submit to journals anymore

Cambrian Chronicles Wikipedia's King who Doesn't Exist

Defunctland Journey to EPCOT Center: A Symphonic History

Elliot Sang How Tea Became European McMindfulness: When Capitalism Goes Buddhist

Intelexual Media Creating The Conservative New Right In The 1970s A Buffet of Black Food History

Kaz Rowe A Deep Dive into the Deadly World of Victorian Patent Medicine Why Have So Many People Seen Ghost Ships? Why the Myth of the Library of Alexandria Is Wrong

Kendra Gaylord 500 years of dollhouses and what it meant to teach girls Alice Austen, the 1880s photographer: her house, her photos, her love life What happened to cheap food? Diners, Automats, and affordable eating

Nerdsync Bonkers origins of superhero memes The Scandalous REAL Origin of Superman's Lois Lane Superman's Uncomfortable History with Nuclear Weapons

Premodernist Advice for time traveling to medieval Europe

Stepback History How The Vietnam War Birthed a Generation of White Terrorists OK Fine I’ll Talk About Ancient Apocalypse

Tantacrul Notation Must Die: The Battle For How We Read Music

Film and Television

Be Kind Rewind How Breakfast at Tiffany's Turned into a Totally Different Movie | Adapting a Classic Casting the Women of Valley of the Dolls | PT 1 The Making of Valley of the Dolls | PT 2 How the "Old Ladies N' Hijinks" Subgenre Became a Thing How a "Sacrilegious" Film Changed Hollywood Forever... So I watched BLONDE... Why Tallulah Bankhead Never Became a Movie Star

Big Joel The Song That Broke West Side Story

Cherrybepsi Can We Kill the Final Girl Trope Already?

Hazel weird & kinda scary tokusatsu girls

Jane Mulcahy The Lunacy of Teen Wolf (Part 1) What is the 'psycho biddy' genre?

Maggie Mae Fish BLACK CHRISTMAS Before & After "Me Too" The War on "Woke" Hollywood: A History of Blacklists and Strikes Why is Clint Eastwood

Princess Weekes Black Trauma vs. Black Horror Why Are There So Many Confederate Vampires? Why Don't Worry Darling Doesn't Work ...

Shanspeare EUPHORIA: Sam Levinson’s Unfulfilled Fantasy The Girlboss-ification of the Horror Genre TikTok Femininity Coaching and Aestheticizing Racism

Science and Technology

BobbyBroccoli The $21,000,000,000 hole in Texas The man who faked human cloning How to catch a criminal cloner

Eastman Museum's Youtube Channel Photographic Processes Series

Technology Connections What's the deal with the popcorn button?

Practical Engineering How Flood Tunnels Work What's the Difference Between Paint and Coatings? Why Is Desalination So Difficult? Why Railroads Don't Need Expansion Joints

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[kushi-s]

Indian style one pot chicken biryani . Best recipe for your dinner party. More details here https://www.cookwithkushi.com/best-easy-chicken-biryani-recipe/

[bookcoversaroundtheworld]

Modern Asian Kitchen: Essential and Easy Recipes for Ramen, Dumplings, Dim Sum, Stir-Fries, Rice Bowls, Pho, Bibimbaps, and More - US

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions —“third culture” foods, the cooking of the Asian diaspora—than about each culture’s oldest traditions. It’s more plant-forward than meat-centered. It’s irreverent and fun and incredibly delicious. And it’s all captured in Modern Asian Kitchen .

[indischwindisch]

Chicken Tikka Masala

Bringing those restaurant flavors at home, this chicken tikka masala will make you coming for more.

[clatterbane]

It's Curry Night, because I got the urge.

Here we've got some dry mixed vegetables, with no potatoes but incorporating what was left of that fried cabbage from the other night.

I also decided to use some panch phoron in place of the plain cumin seeds because I like it, and a splash of the tomato puree that I already had open instead of chopped tomatoes. It also got a little lime juice at the end to brighten it up a little more. That got done first, but sitting a little while will only help it.

To go with that, still cooking:

I decided to stick with the coconut theme, and just used coconut oil for that.

Finally, one grain to rule them all.

Which just finished so that I could take the lid off and fluff it up. That batch of Basmati we bought is all broken up, but at least the flavor is fine.

I didn't use any particular recipe. But, this one from the chicken curry lady looks decent. As usual, mine got some butter added before the lid went on, because I like it. Really need to make some ghee.

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

beef and tomato donburi (youtube)

some kind of cold marscapone/ricotta and pesto pasta? maybe add spicy green chutney to see?

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

carrot onion ginger soup w ditallini, key is to grate the ginger in the end (COOK NOODLES IN THE SOUP)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

hungarian mushroom soup (tumblr, add chicken maybe? google)

rocket shrimp — just shrimp and wrappers omg w a sauce, easy?? (youtube)

tofu shrimp stew chinese style — one pan balanced meal, use romano beans! (youtube)

[spoonsomebiriyani]

 The Flavorful Journey of SpoonSome

Biryani: A Culinary Tale

Introduction:

SpoonSome Biryani, a culinary delight that transcends borders and unites taste buds, has a journey as rich and diverse as its aromatic flavors. From humble beginnings to becoming a symbol of culinary excellence, the story of SpoonSome Biryani is a testament to the passion and dedication of its creators.

Biriyani

Biryani, a fragrant and flavorful one-pot dish, has captured the hearts and palates of millions across India. Whether it’s a festive occasion, a family gathering, or a simple weeknight dinner, biryani graces the table with its aromatic presence. In this article, we’ll explore the rich history, diverse variations, and the magic behind this beloved culinary masterpiece.

Origin of Biriyani

Biryani’s origins are shrouded in mystery, with various theories tracing it back to Persia, the Mughal courts, or even ancient India. Regardless of its beginnings, biryani has evolved over centuries, blending local ingredients, spices, and cooking techniques.

The Mughals, known for their opulent feasts, elevated biryani to an art form. They combined Persian pilaf techniques with Indian flavors, creating a harmonious symphony of rice, meat, and spices.

Regional Variations

Hyderabadi Biryani: The Nizams of Hyderabad perfected this style. It’s a marriage of Mughlai and local Telugu flavors. The raw biryani involves layering marinated meat and partially cooked rice, sealing the pot, and slow-cooking it.

Lucknowi Biryani: Awadhi biryani is fragrant and delicate. It uses saffron-infused rice and slow-cooked meat, often garnished with fried onions and raisins.

Malabar Biryani: Kerala’s Malabar coast offers a spicy version with coconut milk, curry leaves, and a hint of sweetness.

Sindhi Biryani: Influenced by Pakistani cuisine, Sindhi biryani features marinated meat, potatoes, and aromatic spices.

Origin Story:

The tale of SpoonSome Biryani begins in the bustling streets of Trivandrum, where a young man named Vysakh honed their craft in the art of biryani-making. Inspired by the rich culinary heritage of the region, a group of young entrepreneurs set out to create a biryani experience like no other. Thus, SpoonSome Biryani was born, blending traditional recipes with modern innovation.

On streets in India, where flavors collide and cultures intertwine, there exists a biryani that defies convention. Spoonsome Biryani, born from the creative mind of entrepreneur Vysakh, is more than just a dish – it’s an experience.

Spoonsome, a maverick in the culinary world, envisioned a biryani that would transcend boundaries. Our journey began with a simple question: “What if we reimagine the classic biryani?”

Spoonsome Biryani emerged as the answer – a fusion of tradition and innovation, where every grain of rice tells a story.

Early Beginnings

Recipe Perfection:

At the heart of SpoonSome Biryani's success lies its signature recipe, carefully crafted over years of experimentation and refinement. The secret blend of aromatic spices, tender meat, and fragrant basmati rice creates a symphony of flavors that dance on the palate with every bite.

Each ingredient is meticulously selected to ensure the perfect balance of taste and texture, making SpoonSome Biryani a true culinary masterpiece.

Magic of Biriyani

Basmati Rice The canvas for Spoonsome Biryani, aged basmati rice, forms the foundation. Each grain absorbs the essence of spices and marinated meat.

Marinated Meat Whether succulent chicken, tender lamb, or fragrant fish, the choice of meat defines the biryani. Spoonsome secret lies in the marinade – yogurt, spices, and love.

Spices of Cinnamon, cardamom, cloves, and star anise dance together, creating a symphony of flavors. Spoonsome spice blend is a guarded treasure.

Herbs Fresh mint, cilantro, and curry leaves add brightness and balance. Their whispers infuse every layer.

Making Delicious Dums

Biryani’s magic lies in the “dum” method. The pot is sealed with dough or cloth, trapping steam and flavors. The slow, gentle heat ensures that every grain of rice absorbs the essence of the spices and meat.

The unveiling of a biryani pot is akin to opening a treasure chest – the aroma escapes, and anticipation reaches its peak.

The Lightness Within

Spoonsome challenges the notion that biryani must be heavy. His creation is a delicate balance – rich in flavor yet light on the palate.

No excessive oil or ghee here. Instead, he achieves depth through spices and technique.

The Aroma

As you approach spoonsome, the air changes. It becomes a canvas, painted with the fragrant strokes of cinnamon, cardamom, and cloves. The spices, carefully measured, release their essence – a promise of what’s to come. The aroma dances around you, teasing your senses.

Spoonsome Biryani: A Culinary Symphony of Flavor

In the heart of bustling markets, where the air is thick with spice and anticipation, lies a biryani that defies convention. Spoonsome Biryani, born from the creative genius of entrepreneur Vysakh, transcends mere sustenance. It’s an orchestra of taste, a symphony of fragrance, and a celebration of culinary artistry.

A Flavorful Feast with Hidden Health Benefits

Biryani, including the innovative Spoonsome Biryani, isn’t just a delightful dish; it also offers several health benefits. Let’s explore how this aromatic creation can positively impact your well-being:

Anti-Inflammatory Properties:

The spices used in biryani masala, such as cumin, turmeric, and coriander, possess anti-inflammatory properties.

These spices aid digestion, soothe the gut, and may even boost immunity.

Digestive Aid:

Cumin and cloves, present in biryani masala, have carminative qualities.

They help prevent bloating, neutralize acidity, and promote healthy digestion.

Metabolism Boost:

Indian spices in biryani masala are rich in phytonutrients.

These compounds accelerate metabolism, potentially aiding weight management.

Protein and Fiber Content:

Spoonsome Biryani, especially if it includes chicken or other meats, provides a good amount of protein.

Additionally, the rice contributes fiber, promoting satiety and supporting overall health.

Antioxidant-Rich Spices:

Biryani contains spices like ginger, cumin, and curcumin (from turmeric).

These spices have antibacterial, anti-inflammatory, and even antiviral properties, making them cleansing powerhouses.

Remember, enjoying biryani in moderation allows you to savor its flavors while reaping these hidden health benefits. So, the next time you indulge in a plate of Spoonsome Biryani, relish not only the taste but also the well-being it brings!

Expansion and Recognition:

As word of SpoonSome Biryani's delectable offerings spread, the brand quickly gained a loyal following, both locally and internationally. With a commitment to quality and authenticity, SpoonSome Biryani expanded its reach, opening outlets in major cities across India and beyond. The brand's dedication to excellence earned it numerous accolades and awards, solidifying its position as a leader in the world of biryani.

Beyond Borders

Spoonsome Biryani transcends regional boundaries. It’s not just Hyderabadi or Lucknowi; it’s a canvas where Spoonsome paints with flavors from Iran, Kerala, and beyond. Each bite is a passport to distant lands – a culinary wanderlust.

The Legacy Unveiled

Spoonsome Biryani isn’t just a dish; it’s a legacy. our passion infuses every grain, every spice, and every smile of a satisfied diner.

As the sun sets over our kitchen, we dream of a world where biryani knows no boundaries – where spoonsome becomes synonymous with joy.

In this culinary saga, Spoonsome has rewritten the biryani narrative. So, the next time you savor Spoonsome Biryani, remember that you’re tasting more than a meal – you’re tasting a dream realized.

Some Hidden Gems

Certainly! While Hyderabadi and Awadhi biryani are well-known and beloved, several lesser-known biryani varieties across India deserve attention. Let’s explore these hidden gems

Bangalore Dum Biryani

Originating from Bangalore, this biryani is usually made with lamb, fish, or chicken. It leans toward the milder side in terms of spice but promises delightful flavors in every spoonful. Often served at Muslim weddings, it’s a favorite among Bangaloreans.

Meen Biryani (Kerala Coastal Flavors)

Hailing from the coastal regions of Kerala, Meen Biryani celebrates the bounty of the sea. “Meen” means fish, and this biryani layers spiced fish with rice, fried cashews, caramelized onions, and aromatic spices. It’s a scrumptious ode to Kerala’s culinary heritage.

Thalassery Biryani (Kozhikode Biryani)

With its Arab origins, Thalassery Biryani is popular along the Malabar coast. It uses a distinct rice variety called Jeerakasala or Khyma, which is fragrant, short, and thin. The biryani is cooked with mouthwatering aromatics, and ghee, and topped with fried raisins and cashews, creating a royal touch.

Beary Biryani (Mangalorean Delicacy)

Contrary to the usual spicy biryanis, Beary Biryani is mildly spiced. Originating from the coastal areas of Dakshina Kannada, it’s a Mangalorean delight. The subtle aroma of fennel seeds sets it apart, and it tastes even better the next day.

Ulavacharu Biryani (Andhra Pradesh Specialty)

A household recipe from Andhra Pradesh, Ulavacharu Biryani is spicy and aromatic. It features fennel, cloves, star anise, and the unique biryani flower. A tip: Cook the rice in the same water where the chicken is boiled to enhance the flavors.

These lesser-known biryanis offer a delightful twist to the classic dish, each reflecting the rich culinary diversity of India. Next time you’re craving biryani, consider exploring these hidden treasures! 

Cultural Impact:

Beyond its culinary prowess, SpoonSome Biryani holds a special place in the hearts of food enthusiasts worldwide. Its ability to bring people together, regardless of background or beliefs, is a testament to the unifying power of good food. Whether enjoyed at a family gathering or a festive celebration, SpoonSome Biryani has become a symbol of shared joy and camaraderie.

Future Prospects:

As SpoonSome Biryani continues to captivate taste buds and inspire food lovers, the future holds endless possibilities for this beloved brand. With a commitment to innovation and a dedication to quality, SpoonSome Biryani is poised to embark on new culinary

[pliablehead]

top 5 comfort foods

this is really interesting because I so rarely think of foods as 'comfort foods' ?? I know this is a thing that appeals to/functions for a lot of people but especially growing up in a home environment where we didn't do a lot of cooking, and being a kind of picky eater as a kid who grew up in to a very un-picky eater as an adult, I don't have a lot of emotional associations with food, be it comfort or otherwise

here are five foods that I find yummy and delightful that I think many people would consider comforting tho:

chocolate chip cookies (esp when they are warm and very soft)

my grandma's chicken and rice recipe

my other grandma's red velvet cake (I legitimately don't even LIKE red velvet cake except for THIS SPECIFIC ONE, and it has a lot to do with the whipped frosting, which is best consumed extremely refrigerated/cold)

Indian cuisine in general especially at a buffet-style place

not quite a food but I love being able to make my own cold brew and simple syrup and just have it in the fridge for myself whenever I want (maybe the closest thing on this list to a legit comfort haha)

sorry I was bad at this prompt! thank u for asking anyway!

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.