Biryani and yummy pud

IT'S cold and it's windy. I don't know about you, but all I want to do is stay indoors where it's warm, preferably with some hearty, stick-to-your-ribs food.

IT'S cold and it's windy. I don't know about you, but all I want to do is stay indoors where it's warm, preferably with some hearty, stick-to-your-ribs food.

Here is an easy-to-make biryani recipe to warm not just your body, but your soul. Just follow the recipe and comfort food is yours.

Ingredients:

1 kg chicken (pieces)

500 g basmati rice (washed and soaked for 30 minutes)

4 tbsp garam masala (whole)

4 tsp garam masala

powder

50 g butter

4 tsp garlic (chopped)

1 cup onions (sliced)

4 tsp ginger (chopped)

3 tsp red chilli powder

1 tbsp coriander powder

5 tbsp oil

2 tsp turmeric powder

2 cups curd (yogurt)

3/4 cup tomato (chopped)

4 bay leaves

For the marinade :

1-1/2 tsp red chilli powder

2 tsp ginger (chopped)

2 tsp garlic (chopped)

1 tsp garam masala powder

1 tsp turmeric powder

1 cup yoghurt

Salt

For garnishing:

1/2 g saffron (dissolved in 1/2 cup milk)

2 tbsp rose water

Method:

Put all the ingredients for the marinade in a bowl and mix well. Add chicken to the marinade and leave for an hour.

Boil water, add 1/2 of the whole garam masala, bay leaf and rice . Cook the rice until almost done, drain and keep it aside.

Heat oil in a thick-bottomed pan and add remaining whole garam masala. Allow it to crackle, add onions and cook UNTIL light golden brown. Add 1 tsp of the remaining garam masala and all the remaining ingredients. Cook for 5 minutes. Add marinated chicken.

Cook until the chicken is tender.

Place alternate layers of chicken and rice in a big pot.

Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.

Carefully end it with the rice layer, topped with saffron and rose water.

Cover and seal the pot with aluminum foil.

Here's something sweet to follow the spicy dish.

Ingredients

1 packet (2-layer size) yellow cake mix

2 cups cold milk

1-1/4 cups water

2 packet (4-serving size each) lemon flavour instant pudding

1/3 cup granulated sugar

2 tbsp powdered sugar

Preheat oven to 350°F or 180°C. Prepare cake batter as directed on packet. Pour batter into greased 330x230mm or 13x9-inch baking dish and set aside.

Pour milk and water into a large bowl.

Add dry pudding mixes and granulated sugar. Beat with wire whisk for 2 minutes or until well blended. Pour mixture over batter.

Place baking dish on a baking sheet to catch any sauce that might bubble over the sides of the dish as the dessert bakes.

Bake for 55 minutes to an hour or until wooden toothpick inserted in the centre comes out clean.

Cool for 20 minutes (sauce will thicken slightly). Sprinkle with sugar. Spoon into serving dishes to serve warm. Refrigerate leftovers.

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