[2/6, 8:01 PM] null: Authentic Chicken Biryani 🍛✨ Aromatic, spiced, and full of bold flavors, this Chicken Biryani is a classic dish where tender chicken meets perfectly fluffy basmati rice. Every bite is a burst of warmth and fragrance! Ingredients For the Chicken Marinade: • 1 lb (450g) chicken drumsticks or thighs • ½ cup (120ml) yogurt • 2 tsp garlic, minced • 2 tsp ginger, minced • 1 tsp garam masala • ½ tsp turmeric • ½ tsp chili powder • Salt, to taste For the Rice: • 2 cups (400g) basmati rice • 2 tbsp ghee or oil • 1 large onion, thinly sliced • 2 bay leaves • 1 cinnamon stick • 4 cloves • 2 cardamom pods • 4 cups (1 liter) chicken broth or water Instructions 1️⃣ Rinse the basmati rice under cold water and soak for 20 minutes to remove excess starch. 2️⃣ In a bowl, marinate the chicken with yogurt, garlic, ginger, garam masala, turmeric, chili powder, and salt. Let it rest for at least 30 minutes. 3️⃣ Heat ghee in a large pot, then fry the sliced onions until golden brown. Remove half for garnishing. 4️⃣ Add bay leaves, cinnamon stick, cloves, and cardamom pods to the pot. Stir in the marinated chicken and cook until browned. 5️⃣ Drain the soaked rice and gently add it to the pot. Pour in the chicken broth (or water), ensuring the rice is fully covered. 6️⃣ Cover and cook on low heat for 20-25 minutes, until the rice is fluffy and the chicken is tender. 7️⃣ Garnish with the reserved fried onions and fresh cilantro for the perfect finishing touch. ✨ Pro Tip: Let the biryani sit for 5 minutes before fluffing with a fork—this helps the flavors settle beautifully! Enjoy this fragrant and hearty dish with a side of raita or a fresh salad! 🥗🍗✨ [2/7, 12:04 PM] null: Baked Lemon Butter Chicken (Short & Sweet) Ingredients: 1.5 lbs Chicken pieces (thighs, breasts, drumsticks) 1/4 cup Butter, melted 1/4 cup Lemon juice (fresh is best) 2 cloves Garlic, minced 1 tsp Dried Italian herbs 1/2 tsp Salt 1/4 tsp Black pepper Optional: Lemon slices, fresh parsley for garnish Instructions: Preheat: Oven to 400°F (200°C). Prep Sauce: In a bowl, mix melted butter, lemon juice, garlic, Italian herbs, salt, and pepper. Coat Chicken: Place chicken in a baking dish. Pour sauce over chicken, ensuring each piece is coated. Bake: Bake for 30-40 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Optional: Garnish with lemon slices and fresh parsley after baking. Serve: Enjoy hot with your favorite sides (rice, roasted veggies, salad). Key Points for Success: Don't Overbake: Chicken can dry out if baked too long. Use a meat thermometer for best results. Fresh Lemon: Fresh lemon juice will give the best flavor. Adjust Seasoning: Taste the sauce and adjust salt and pepper to your preference. Basting (Optional): For extra flavor, baste the chicken with pan juices halfway through cooking. [2/7, 1:16 PM] null: Rasta Pasta With Spicy Chicken Recipe Ingredients: 8 ounces penne pasta 2 chicken breasts, diced 2 tablespoons seasoning 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, diced 3 cloves garlic, minced 1 cup coconut milk 1/2 cup grated parmesan cheese 1/4 cup chopped fresh parsley Salt and pepper to taste 2 tablespoons olive oil Instructions: Cook the pasta according to the package directions until al dente. Drain and set aside. In a bowl, mix the diced chicken with the seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Add the diced bell peppers, onion, and garlic to the skillet with the chicken. Cook for another 5 minutes, stirring occasionally. Pour the coconut milk into the skillet and stir to combine with the chicken and vegetables. Bring to a simmer and let cook for another 5-7 minutes. Add the cooked pasta to the skillet and toss to combine with the chicken and vegetables. Sprinkle the grated parmesan cheese over the top of the pasta and chicken. Cover the skillet and let the cheese melt for 1-2 minutes. Remove the skillet from the heat and garnish with chopped parsley. Serve hot and enjoy your Rasta Pasta with Spicy Chicken! [2/7, 1:17 PM] null: Sweet biscuit pudding (cold no baking needed) Ingredients: 1 packet of rich tea or Marie biscuits 1 can of condensed milk 397 grams 250 ml milk 6 egg yolks 100 ml of coffee 2 cartons of 200 ml cream (each) 1 large carton of custard Whipped Cream Method of Preparation: Pour the condensed milk into a saucepan, combine the egg yolks, stir, add milk, stir and bring to boil stirring constantly until boiling. Crush the biscuits. Save some dry to sprinkle on top and mix the rest with the coffee. Pour a layer of the creamy mixture into a container and then a layer of the coffee biscuit mixture and then a layer of custard. Repeat this layering until this is all done. Top with whipped cream and then biscuit crumbs. Use a whole biscuit to decorate if you like. Refrigerate for one hour before serving.