We the daughters share a very special bonding with our mother. Since childhood we always look upto her and want to be like her. We always believe she is the most beautiful women in the world and the only person who inspire us the most in our life. I realized more about the depth of this relationship more when I became a mother and highly appreciate her dedication and commitment to the family.

 I remember the days when my  mother was the first to get up in the morning and the last to get into the bed.  During festivals she used to take all responsibilities right from cleaning the house, cooking our favorite dishes,  serving the guest to cleaning the utensils.She hardly allowed us to help her. Probably I am getting too emotional today  because I really miss our good old days when festivals like 'Poila Baishak' or 'Naba Borsho'( Bengali new year) is around the corner.It is a very special occasion for Bengalis and every family gears up to celebrate this day with new clothes and  lip smacking recipes. We always used to celebrate this day together with our grandparents and seek their blessings for the coming year. Years have passed,time and relations have changed but the emotions behind the celebration remained the same.

The recipe that I am going to share today is very close to my heart because we have inherited this recipe for ages. For a very long time this is the only biriyani recipe that we used to prepare at home. This delicious recipe is from a state in Bangladesh called Dhaka , the capital of Bangladesh.

Recipe OF Dhaka E Biriyani

Ingredients :

• 700 gms Mutton or Chicken
• Basmati Rice 2 cup
• 2 Tbs Ginger Paste
• 1 Tbs Garlic Paste
• Milk 1/2 cup
• 2 Tbs Paste of Poppy Seeds 
• 2 Tbs Lemon Juice
• 1 Tbs Garam masala
• 1 Tbs Cumin Powder
• 1 Tbs Coriander Powder
•  1/2 Tbs Red Chili Powder
• 2 Big Onion
• 3 Bay Leaves
• Whole Garam Masala
• 1/2 Tbs Rose Syrup
• 2 Pinch Nutmeg Powder
• 2 Pinch Cardamom Powder
• Salt to taste

Recipe Of Dhaka E Biriyani

Recipe Of Dhaka E Biriyani

Method :

• Marinate the meat with ginger & garlic paste,Onion paste and Garam Masala Powder. Marinate for at least an hour before cooking the Biriyani. Meanwhile in a bowl take the milk(which should be cold) and add 1tbs of lemon juice,pinch of nutmeg powder and cardamom powder.
• Wash the Basmati rice and let is soak for 30 mints.
• Heat a large cooking pot and add 2 tbs ghee on a medium heat,add the whole garam masala and stir for a mint in low flame.
• Now add 5 to 6 cups of water,2 tbs salt and cook the rice until it is half cooked. Drain the water and keep the half cooked rice aside.
• Put a large cooking pot on medium heat,add some ghee and the marinated meat,stir for a while then add the milk and stir again for some time.
• Add the onion paste,coriander and cumin powder,red chilli powder,poppy seeds(paste) and garam masala powder and mix well. Once the chicken is tender,start adding the rice,mix it gently and make holes in the rice to sprinkle the rose water, cover the pan so that the steam does not escape.Keep a heavy object on top of the cover.
• Let it cook on high flame for 5 mints,lower the flame to medium and cook for 20 to 25 mints. 
• Your Biriyani is ready to be served. Gently remove the cover and serve.

Recipe Of Dhaka E Biriyani

Though am not that fond of prawns but my entire family just loves it. Prawns comes in different shape and sizes and we enjoy it in every way. From chingri malai curry (prawn in coconut milk) to posto chingri (Prawn with poppy seed paste) every recipe is celebrated. It just have to be prawn and a simple dinner becomes grand dinner in our house. So this time I am combining malai chingri and chingri jhal and I call the outcome as Coco chingri ( coco prawn). You will get the sweetness and freshness of Coconut milk and also enjoy the flavors of the spices.

Chilli Coco Prawn

  Ingredients :

• Tiger Prawn - 1 kg
• 4 large onions
• 2 Tomatoes(Paste)
• 4 Tbs of ginger garlic paste
• 2 Tbs paste of black musturd seeds
• 4 large green chillies
• 1/2 cup coconut milk
• Turmeric powder 
• Some black cumin seeds
• Salt and sugar to taste.

 Method :

• Shallow fry the prawns and keep it aside.
• In a pan take some oil and add the black cumin seeds followed by onion and ginger garlic paste
• Once the color turn brown add the tomato paste
• Stir for 5 to 6 min then add the coconut milk
• Once the milk is absorbed by the masala add the musturd paste
• Now add the prawns.
• Stir it well with Salt turmeric and sugar
• Add 1/2 cup of water and chilli paste.
• Keep it on a low fame for 10 min and then ladle down in a wide bowl.

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  It taste best with steam rice or cream rice. So enjoy your tiger prawn.