How to Make Kolkata Biryani

         

    Biryani, what can we say about this dish? It is already been talked  so much. Biryani has its own long journey from Middle East to India. There are many different  variants of Biryanis cooked throughout this world. Only in India, there is almost 15 or 16 different style of makingKolkata Biryani.The biryani I made is the Kolkata style.  This particular type has evolved from Awadhi/Lucknowi style. When the last Nawab (king) of Awadh, Wajid Ali shah  was exiled to Kolkata, along came his personal chef, so did the Biryani.Being a Bong, I love the Kolkata style Biryani.  I combined several different recipes to make this Mutton Biryani. One of the oldest biryani restaurants in the city, this one is also easy on the pocket. Unlike authentic Kolkata biryanis, this one doesn’t come with potato or egg, but the flavours of the long grained rice more make up for that. We recommend the Mutton Chap with Mutton Biryani — a perfect combination.Kolkata’s best biryani joints Neither spicy nor too heavy, the biryanis from this city are delicate, flavoursome and utterly delicious, usually served with potato. If you haven’t tried a plate yet, this guide should help

     Kolkata today offers a wide variety of cuisines — many of them time-honoured. The history of this city has significantly influenced its culinary scene and helped in the creation of this diversity — the East India Company brought in the English and the Continental food, the Chinese settlers (who earlier ran their tanneries) introduced their cuisine and Mughlai cuisine was brought in from Awadh by Wajid Ali Shah — to name a few. And of course, the food of the natives — the Indian yet  very unique Bengali cuisine. Being associated to a city such as this has great influences on one’s gastronomic habits, preferences and cravings.  So next time you see a Bengali yearning for some Biryani and Kababs instead of fish, don’t be surprised.The fact that Kolkata is a low-cost city made it even more attractive.For More Other Recipes like Chicken Recipes,Hyderabadi biryani Recipes visit our official webpage

How to Make Fried chicken Recipe

   

    Fried chicken also known as Southern fried chicken.It is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered  and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms  of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken. 

          Generally, chickens are not fried whole, instead, the chicken is divided into its four main constituent pieces: the two white meat sections are the breast and  the wing from the front of the chicken, while the dark meat sections are the thigh and leg or "drumstick", are from the rear of the chicken. To prepare the chicken  pieces for frying, they are dredged in flour or a similar dry substance  to coat the meat and to develop a crust.Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with the flour. As the pieces of  chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust.

         Traditionally, lard is used to fry the chicken, but corn oil, peanut oil, canola oil, or vegetable oil are also frequently used. The flavor of olive oil is generally  considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use.There are three main techniques for frying chickens: pan frying, deep frying and broasting. Pan frying  requires a frying pan of sturdy  construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried. Generally the fat is heated  to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other  camp pushing for letting the pieces render skin side down and only turning when absolutely necessary. Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning).

        The moisture  from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy.Chicken Maryland is made when the pan of chicken pieces, and fat, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The pieces are floured as above or battered  using a batter of flour and liquid (and seasonings) mixed together. The batter may contain ingredients like eggs, milk, and leavening. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the  cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are then floured or battered and then placed in the hot fat. The lid is placed on the pressure cooker, and the  chicken pieces are thus fried under pressure.Friedchicken usually served with sauce,they can be served as starter or snack.

How to Make chicken 65 recipe

    Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack. The flavor of the dish can be attributed to  red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with  onion and lemon garnish. This spicy, tasty south Indian dish has also paved its way for the origin of 'Chicken-65.  While the name "Chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins. 

     Chicken 65  Easy making and tastiest starter . Hope for many Non vegetarian lovers. Firstly I want to share an interesting news about chicken 65. For many it’s not a fresh news. For me it’s really new one. Yes… I have recently been to Buhari restaurant, Chennai. In dining pad they mentioned chicken 65 is originated in Buhari restaurant.

     Chicken 65, a well known zesty rotisserie chicken dish began from Chennai. Boneless Chicken 65 and bone- in chicken 65 are the two variations of Chicken 65. I am certain a large portion of us enjoys the broiled chicken  lumps when served as a dish or fast nibble. Street side eateries include an expansive squeeze of nourishment shading to provide for it a red and zesty look, which may hurt our wellbeing over the long haul. In this way, it respects set up these variations at our home. We at Lekhafoods guarantee you to furnish Chicken 65 formula with accurate ingradients and making strategy to make your eat feeding and zesty. Take after the guideline set to set up every last bit of its variations for a comparative taste as in restaurants. Make it, embellish it and serve it for a solid life.