Chicken Korma with rice

by Navdish Chopra

This dish is by far my most beloved Indian cuisine. The recipe of this dish can be somewhat time-consuming but I can guarantee that it is more than worth it. I don’t actually have chicken korma as frequently as I personally do not want to get bored from the very delicious flavour this dish serves to my tongue. I prefer to serve this dish with a few fresh coriander sprigs on the cuisine itself and some tzatziki sauce on the side to really enjoy the moment while I’m having chicken korma with rice. Furthermore, drained and rinsed chickpeas can also be added to chicken korma as they are just nicer for this dish.

References:

https://realfood.tesco.com/media/images/Chicken-korma-LGH-29bc64ed-e391-471d-9b58-9ba3737e45e0-0-1400x919.jpg

http://cookdiary.net/wp-content/uploads/images/Chicken-Korma_16976.jpg

Biryani: A dish for Royalty

by Fahmida Vivian Sheikh

Biryani has been present in the Indian culture for many long years. Some say it has been introduced there since the Moghuls came, others say it’s been in the culture long before that.

This dish is packed with tender meat, fluffy rice, aromatic spices such as cardamom and cinnamon, vitality added by leaves such as bay leaves, fresh coriander and mint.

Biryani is a dish for celebration for special joyous occasion. However sometimes I even enjoy it without any specific reason for any celebration in mind but just for the taste of it. It’s really amazing how each biryani tastes different when its cooked from one chef to another. This dish does not only have to be lamb, chicken or beef, it can also be made with vegetables and egg.

The regality of Biryani never seems to fade regardless of how frequently one dines on it. Once a dish for royalty, Biryani, today, reflects the tastes and traditions of the different people and regions within South East Asia.

References:

http://lekhafoods.com/media/2081869/CHICKEN-BIRTANI2.jpg