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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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Chicken Biryani

 

Chicken Biryani

Description:
A fragrant and flavorful one-pot dish, Chicken Biryani is a classic South Asian recipe made with aromatic basmati rice, tender chicken, and a mix of rich spices. Perfect for special occasions or a hearty family dinner.

Ingredients:

For the Chicken Marinade:

  • 500g bone-in chicken pieces (thighs, drumsticks, or a mix)
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste

For the Rice:

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 3-4 whole cloves
  • 2-3 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt to taste

For the Biryani Masala:

  • 3 tbsp oil or ghee
  • 2 large onions, thinly sliced
  • 2-3 green chilies, slit lengthwise
  • 1 large tomato, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 cup water
  • 2 tbsp saffron milk (soak a pinch of saffron in warm milk)
  • Fried onions (for garnish)

Instructions:

  1. Marinate the Chicken:

    • In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, and salt.
    • Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 2 hours (preferably overnight for deeper flavor).

  2. Prepare the Rice:

    • In a large pot, bring water to a boil with the cloves, cardamom, cinnamon stick, bay leaf, and salt.
    • Add the soaked rice and cook for 5-6 minutes until the rice is 70% cooked. Drain the rice and set it aside.

  3. Cook the Chicken:

    • Heat oil or ghee in a large pan over medium heat. Add the sliced onions and fry until golden brown.
    • Add the green chilies and sauté for a minute. Then add the chopped tomatoes and cook until they soften.
    • Stir in cumin powder, coriander powder, garam masala, turmeric powder, and chili powder. Cook for another 2 minutes until the spices are fragrant.
    • Add the marinated chicken and cook on medium-high heat for 10-12 minutes until the chicken is browned and partially cooked. Add water and let it simmer for another 10 minutes.

  4. Layering the Biryani:

    • In a heavy-bottomed pot or Dutch oven, spread half of the partially cooked rice at the bottom.
    • Layer the cooked chicken and masala mixture over the rice.
    • Add a layer of the remaining rice on top of the chicken. Sprinkle the saffron milk, cilantro, and mint leaves over the top rice layer.
    • Optionally, add fried onions on top for extra flavor and crunch.

  5. Dum Cooking (Steaming):

    • Cover the pot with a tight-fitting lid. You can seal the edges with dough for authentic 'dum' cooking.
    • Cook on very low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking. Alternatively, you can place the pot in an oven at 350°F (180°C) for 20 minutes.

  6. Serve the Biryani:

    • Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
    • Garnish with more fried onions, cilantro, and mint, if desired. Serve hot with raita, salad, or a side of boiled eggs.
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