Chicken Biryani

İndian cuısine is generally spicy dish consisting of a kitchen.

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients;
300g basmati rice
25g butter
1 large onion,finely sliced
1 bay leaf
3 cardamom pod
small cinnamon stick
1 tsp turmeric
chicken thigh
4 tbsp curry paste (we used Patak's balti paste))
85g raisin
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

                                     
                                                                       -Beyzanur Düztaş


                           

Korean food recipe Tteokbokki 떡볶이

Ingredients
1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)


Directions
1- Add the water, dried anchovies, and dried kelp to a shallow pot or pan.

2- Boil for 15 minutes over medium high heat without the lid.

3- Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.

4- Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.

5- Remove from the heat and serve hot. So that's that. bon appetit...


-Feyza Çukur