Gold Bunnies, The Rising Dough, Donald Trump,

We now have four Lindt Gold Bunnies awaiting the day. Why do we have 4? Well Matt bought a couple but both were plain chocolate which he eats and I don't. Rather than return one for exchange I suggested he buy me two milk chocolate bunnies. Well???  There are three different bunnies, the red ribbon is milk chocolate, the brown ribbon is dark chocolate and the white ribbon is, suprisingly, white chocolate. It's funny how tastes differ, to me plain chocolate doesn't taste of much at all. It is supposed to be good for you, but milk chocolate is my preference. I like white chocolate too although I understand that it isn't real chocolate anyway, I don't know, guess I should Google it one of these days. We are going to Cambridge next week near the Rising Dough bakery and I will get some Hot Cross Buns. They make good ones. Not as good as mine but I am too lazy these days to make my own. Besides which I can buy lots of other goodies there, Cornish Pasties for one. I have never tried making those I confess, but these are so good, I don't think I will bother. They also have good scones which I have made in the past, but these days, I'll go for theirs which taste so good.

This is well worth watching. I was told about this by one of the owners of the bowling alley when we went there on Thursday afternoon.



In England we/they eat a lot of Indian food which is delicious. This is a version of one of the favourites. I found it on Yummly but the recipe originates in Swati's Kitchen. I have all the ingredients other than rose water, but many of you may not. I have put links to a couple of things in case you are unfamiliar with them.

Hyderabadi Chicken Biryani

Six Servings

Ingredients

• Chicken 800gms - 1 kg (dressed, in bone cut into 10 pcs)
• Garlic 2 Tbsp Crushed
• Ginger 2 Tbsp Grated
• Salt 1.5 Tsp (to taste)
• Lemon 2 (juiced)
• Yogurt 1 cup
• Turmeric 1 Tsp
• Red Chile Powder 1 Tsp (more if you like spice)
• Garam Masala 1.5 Tsp
• Coriander 1 bunch
• Mint 1/2 bunch
• Green Chilies 4-5 cut length wise
• Onions 5 sliced lengthwise
• Ghee 5 Tbsp
• Rice 2.5 cups (500 gms)
• Almonds 15 (soaked and skin removed)
• Bay leaf 2
• Clove 5
• Cardamom 4
• Cumin seed 1 Tbsp
• Cinnamon 1" stick
• Saffron 1 pinch
• Rose water or Kewra concentrate 1/4 Tsp mixed in 1/2 cup of water.

Method

Step 1

Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 Tsp garam masala, half the coriander and half of mint leaves. Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1-2 hours. Or leave it in the fridge over night. If keeping in the fridge, bring the chicken and marinade back to room temperature before proceeding with next step

Step 2

Deep fry the peeled almonds and keep aside. Also fry the Onions and keep aside.

Step 3

Heat water in a deep vessel and when it starts to boil, add salt, bay leaves, cloves, cardamom, cumin seeds, cinnamon and lemon juice. Add the washed rice and parboil the rice till the rice. The rice should cook about 40% and should still have a bite.

Step 4

In a pressure pan, heat 2 Tbsp ghee (the ghee used for frying almonds and onion works best). Reduce the heat and add the marinated chicken along with half the fried onions and mix well.

Step 5

Layer half the par boiled rice over chicken in the pan. Spread on it remaining (but 1 Tbsp) fried onions, 2 Tbsp ghee, balance coriander leaves, and mint leaves and then layer the remaining rice over it. Sprinkle 1/2 Tsp garam masala over the rice.

Step 6

Spread the saffron strands and rose/kewra water along with 2 Tbsp ghee over the rice. Also sprinkle fried almonds over the rice. Close the pressure pan and allow the biryani to cook for about 30 min on low heat (reduce heat after the 1st whistle)

Step 7

When cooked, mix the rice and meat carefully and garnish the biryani with remaining fried onions, coriander and mint leaves.

Serving Suggestion

Serve this delectable Hyderabadi Chicken Dum biryani with dahi pyaz kachumbar or raita

Have a great day