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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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Lucknowi (Awadhi) Biryan

 

Lucknowi (Awadhi) Biryani

Description:
Lucknowi Biryani, also known as Awadhi Biryani, is a fragrant and delicately spiced rice dish originating from the Awadh region of India. This biryani is characterized by its layered preparation method and the use of aromatic spices, making it a luxurious and flavorful meal.

Ingredients:

For the Marinade:

  • 1 kg (2.2 lbs) chicken or lamb, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, thinly sliced
  • 2 tablespoons ginger-garlic paste
  • 2-3 green chilies, slit (adjust to taste)
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • Juice of 1 lemon

For the Rice:

  • 4 cups basmati rice
  • 8 cups water
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 1-2 bay leaves
  • 1 stick cinnamon
  • Salt to taste

For Layering:

  • Fried onions (for garnishing)
  • Saffron strands soaked in 2 tablespoons of warm milk (optional)
  • 1/4 cup fresh mint leaves (for garnishing)
  • 1/4 cup fresh cilantro leaves (for garnishing)
  • 2-3 tablespoons ghee or oil (for cooking)


Instructions:

  1. Marinate the Meat:

    • In a large bowl, mix together the yogurt, sliced onions, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, mint, cilantro, and lemon juice.
    • Add the chicken or lamb pieces and coat them well with the marinade. Cover and marinate for at least 1-2 hours (preferably overnight in the refrigerator).

  2. Cook the Rice:

    • Rinse the basmati rice thoroughly until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
    • In a large pot, bring 8 cups of water to a boil. Add cardamom, cloves, bay leaves, cinnamon, and salt.
    • Add the soaked rice and cook until it is about 70% cooked (the rice should still have a bite). Drain and set aside.

  3. Cook the Marinated Meat:

    • In a heavy-bottomed pot, heat ghee or oil over medium heat. Add the marinated meat (with all the marinade) and cook until the meat is browned and cooked through (about 15-20 minutes). Stir occasionally to prevent sticking.

  4. Layer the Biryani:

    • Once the meat is cooked, reduce the heat to low. Layer half of the partially cooked rice over the meat.
    • Sprinkle half of the saffron milk (if using), fried onions, mint, and cilantro over the rice.
    • Layer the remaining rice on top and repeat with the remaining saffron milk, fried onions, mint, and cilantro.

  5. Dum Cooking:

    • Cover the pot tightly with a lid (you can seal it with dough to prevent steam from escaping) and cook on low heat for about 30-40 minutes. This allows the flavors to meld and the rice to finish cooking (this technique is known as "dum").
    • You can also place a heavy pot on top of the lid for even cooking.

  6. Serve:

    • Once done, gently fluff the biryani with a fork to mix the layers.
    • Serve hot with raita (yogurt sauce), salad, or boiled eggs.
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