Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Ingredients

• 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

• ¾ cup plain yogurt

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp garam masala

• 1 tsp chili powder

• 1 tsp salt

• Juice of ½ lemon

• 2 cups basmati rice, rinsed well and soaked 30 minutes

• 4 cups water

• 4 green cardamom pods

• 4 whole cloves

• 1 bay leaf

• 1 small cinnamon stick

• 1 tsp salt

• 2 tbsp ghee or vegetable oil

• 2 large onions, thinly sliced

• ¼ cup chopped fresh cilantro

• ¼ cup chopped fresh mint

• 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

• In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
• Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
• Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
• Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
• Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
• Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
• Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

• Serve with raita or cucumber yogurt and lemon wedges.
• Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
• For a shortcut, you can fry onions ahead or use store-bought fried shallots.

The post Chicken Biryani appeared first on RecipeWikki.

Origin of Crepes:

Crêpes originated in Brittany, France, and have been a staple of French cuisine since the 13th century. Traditionally served with sweet or savory fillings, they are now a popular dessert worldwide, often enjoyed with fruit, chocolate, or whipped cream.

Why They’re Loved:

Dessert crêpes are adored for their light and airy texture, allowing them to pair beautifully with a variety of fillings. The homemade chocolate sauce adds a rich, velvety sweetness that perfectly complements the delicate crêpes.

Also Read : Tiramisu al Marsala

Dessert Crepes with Homemade Chocolate Sauce

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 1 1/4 cup milk

• 2 tbsp melted butter

• 1 tbsp sugar

• 1/2 tsp vanilla extract

• Pinch of salt

• 100g dark chocolate, chopped

• 1/2 cup heavy cream

• 1 tbsp butter

• 1 tbsp sugar

• 1/2 tsp vanilla extract

Directions

• In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
• Heat a non-stick skillet over medium heat and lightly grease with butter.
• Pour a small ladleful of batter into the pan, swirling to coat the bottom evenly.
• Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds.
• Repeat with the remaining batter, stacking cooked crêpes on a plate.
• In a saucepan, heat the heavy cream over low heat until warm (do not boil).
• Remove from heat and add chopped dark chocolate, butter, sugar, and vanilla extract.
• Stir until smooth and glossy.
• Fold or roll the crêpes and drizzle generously with the homemade chocolate sauce.
• Garnish with powdered sugar, fresh berries, or whipped cream if desired.

Notes

• Storage: Crêpes can be stored in the fridge for up to 2 days and reheated in a pan before serving.

The post Dessert Crepes with Homemade Chocolate Sauce appeared first on RecipeWikki.

Origin of Crème Brûlée:

Crème Brûlée, meaning “burnt cream” in French, dates back to the 17th century and has remained a favorite among dessert lovers. The dish consists of a silky custard base topped with a thin, caramelized sugar crust, achieved by torching or broiling.

Why It’s Loved:

This dessert is adored for its luxurious contrast of textures—the smooth, creamy custard paired with the satisfying crunch of caramelized sugar. The vanilla-infused richness melts in your mouth, making every bite a sinful delight.

Also Read : Malaysian Fried Chicken Recipe

Cali’s Sinful Creme Brulee

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

350

kcal

Ingredients

• 500ml heavy cream

• 5 large egg yolks

• 100g granulated sugar (plus extra for caramelizing)

• 1 tsp pure vanilla extract

• Pinch of salt

Directions

• Preheat oven to 150°C (300°F).
• Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
• Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
• Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
• Pour the custard into ramekins and place them in a deep baking dish.
• Fill the baking dish with hot water until it reaches halfway up the ramekins.
• Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
• Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
• Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.

Notes

• Torching Tip: Move the flame in circular motions to evenly caramelize the sugar without burning.
• Extra Flavor: Add a splash of liqueur like Grand Marnier or espresso for a twist.

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