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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Afghani Biryani – A Rich and Flavorful Delight

Afghani Biryani – A Rich and Flavorful Delight

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4-6

Ingredients:

For the Rice:

  • 2 cups Basmati rice
  • 4 cups water
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • Salt to taste

For the Meat Marinade:

  • 500g chicken, lamb, or beef (cut into pieces)
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon Afghani Biryani masala (or garam masala)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • Salt to taste

For the Biryani Layers:

  • 2 onions, thinly sliced
  • 3 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1/4 cup chopped fresh cilantro (coriander leaves)
  • 1/4 cup chopped fresh mint leaves
  • 1/2 cup fried almonds and raisins
  • 2 tablespoons ghee or oil
  • A pinch of saffron soaked in 2 tablespoons warm milk


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Instructions:

  1. Cook the Rice:

    • Wash and soak the Basmati rice for 20 minutes. Drain and set aside.
    • In a large pot, bring 4 cups of water to a boil. Add cardamom, cloves, cinnamon stick, bay leaves, cumin seeds, and salt.
    • Add the soaked rice and cook until 70% done (the rice should still be a bit firm). Drain and set aside.

  2. Marinate the Meat:

    • In a large bowl, mix the yogurt, ginger-garlic paste, Afghani Biryani masala, red chili powder, turmeric powder, lemon juice, and salt.
    • Add the meat pieces and coat them well in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

  3. Prepare the Biryani Base:

    • Heat 2 tablespoons of ghee or oil in a large pan. Fry the sliced onions until golden brown. Remove half of the fried onions for garnishing.
    • In the same pan, add chopped tomatoes and green chilies. Cook until the tomatoes soften.
    • Add the marinated meat to the pan and cook until the meat is tender and the oil separates from the gravy.

  4. Layering the Biryani:

    • In a large pot or a heavy-bottomed pan, layer half of the semi-cooked rice.
    • Add the cooked meat mixture, spreading it evenly over the rice.
    • Sprinkle fresh cilantro, mint leaves, and half of the fried onions over the meat.
    • Add the remaining rice on top and drizzle the saffron-infused milk over the rice.

  5. Final Cooking (Dum):

    • Cover the pot with a tight-fitting lid. You can seal the edges with dough for an authentic dum cooking method.
    • Cook on low heat for about 20-25 minutes to allow the flavors to meld together.

  6. Garnishing:

    • Once done, remove the lid and gently fluff the rice.
    • Garnish with the reserved fried onions, fried almonds, and raisins.

Serving Suggestions:

Serve hot Afghani Biryani with a side of yogurt raita, fresh salad, and Afghani naan for a truly rich and flavorful meal.


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