Images of bengali food and festival

Serves 4-5 9” round, 3” deep dish with cover 200 gms (1 cup) keema (minced chicken or mutton) 1 cup Basmati rice 4 tbsp pure ghee 5 leung (cloves) 4 chhoti illaichi (green cardamoms)- broken 1 tbsp ginger paste 1” piece dalchini (cinnamon) 1 tej patta (bay leaf) 1 medium onion – sliced thinly 1 tsp red chilli powder 1 tsp salt 1 tsp garam masala 1.Wash and soak rice for 1 hour. 2.In the dish, mix ghee, laung, dalchini, bay leaf, cardamoms and onion. 3.Micro high uncovered 4 minutes. 4.Add keema and all other spices except rice. Micro high covered 3 minutes. 5.Add rice and 1 ½ cups water. 6.Mix well. Micro high covered 12 minutes 7.Let stand 2-3 minutes, Fluff up the rice with a fork. Serve hot.

9” round, 3” deep dish with cover 1 ½ cups basmati rice 4 pieces of chicken (2 legs & 2 thighs or 2 legs & 2 breasts) 2 medium sized onions – sliced thinly 4 laung (cloves) 1” stick dalchini (cinnamon) 2 moti illaichi 3tbsp pure ghee 2 medium size tomatoes- chopped finely 2 tsp salt 1 tsp garam masala 1 tsp red chilli powder 1 tsp garlic paste, 1 tsp ginger paste 2 ½ cups water 1.Wash & soak the rice in water for 1 hour. 2.In the dish, add ghee, onion, moti illaichi, laung & dalchini, Micro high uncovered 3 minutes. 3.Add rice, chicken, tomatoes, salt garam masala, red chillies, garlic & ginger paste. Mix well. 4.Add 2 ½ cup water. Mix . 5.Micro high covered 17 minutes. 6.Let stand 4-5 minutes. Fluff it up with a fork to separate the grains of rice. 7.Serve hot. Note: when you finish cooking, some water may still remain in the rice but it is absorbad  during standing time as cooking process still continues for a while, even after the rice...