Category Archives: baby

The original Indian biryani! :)


Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

1 kg chicken section
500 g basmati rice (drenched for 30 minutes)
4 tbsp Garam masala sprigs not grinded
4 teaspoon gharam masala spices
50 grams butter
4 tsp minced garlic
1 cup onions sliced
4 teaspoon fresh ginger clip
3 tsp hot red pepper
1 tablespoon ground coriander
5 tbsp oil
2 teaspoons turmeric
2 cups milk
1/2 cup chopped tomatoes
4 Laurel paper
To prepare the sauce:
1 teaspoon hot red pepper
2 teaspoon ginger clip
2 teaspoons garlic clip
1 teaspoon gharam masala spices
1 cup yogurt milk
For decoration:

1/2 grams saffron (dissolved in 1 cup milk)
2 tbsp rose water

How to prepare
Put the ingredients of the sauce in a bowl and mix well together then add the chicken pieces and season for an hour until the chicken acquires all the flavors.
Boil the water and add 1/2 g of the masala not grounded, laurel and rice and cook the rice until it is cooked and then set aside.
Add the onion slices and stir until golden. Add 1 teaspoon of Garam masala and then the rest of the ingredients, including tomatoes, except rice.
We stir the ingredients for 5 minutes and then add the seasoned chicken with spices and stir until the chicken is cooked.
Lay the layers of rice and chicken alternately and then spread the saffron and the rest of the spices of Garam masala and butter between the layers and above and then finish with a layer of rice, saffron and rose water.
Cover the ingredients with aluminum foil and cover the pot and cook the ingredients over low heat for 10-12 minutes.
The Indian chicken biryani is ready to serve.


Green beans with bashamel


Green beans, healthy vegetables and rich in many food ingredients, we offer in this recipe with chopped mushrooms garlic chicken noodle, salt and black pepper with nutmeg.


  1. 1/2 cup corn oil

  2. 1 cup Leek finely sliced+ ⅓ leek finely chopped cup

  3. 4 teaspoons corn starch

  4. 1 and a half kg of green beans cut in the sides and divided into semi-lateral

  5. 3 tablespoons butter

  6. 450 g mushrooms, coarsely chopped

  7. 2 garlic cloves finely chopped

  8. 1/4 cup of chicken broth soup

  9. 2 &1/2 tablespoon flour

  10. 1 and a quarter cup of chicken broth soup low in salt

  11. 2/3 cup of double cream

  12. Half teaspoon salt

  13. Half a teaspoon of black pepper

  14. 1/4 teaspoon nutmeg, freshly ground

1- In a pan, heat the oil.
2-Divide leeks into sliced ​​circles. Stir in a small bowl with corn starch. Shake it a little in a soft strainer to get rid of the excess amount
3-Place a quarter of the leeks in the frying pan, cook them, stir them a little until it turns golden for about 4 minutes. Using a cleft spoon. Pour the leeks into a dish covered with paper napkins. Repeat the process with the remaining leeks
4-Boil the salted water in a large skillet. Then incubate a snow bath for beans
5-Cook the beans in water until they become soft and brittle for about 4 – 5 minutes. And then pour it into the ice bath with its two rows and its sides
6-Place the oven at 190 ° C
7-In a very large skillet, pour the butter over medium-high heat, place the mushrooms and sauté with stirring occasionally until the liquid gets rid of it for about 5 minutes
8-Add chopped leek and garlic. Cook them with stirring for 2 minutes. Sprinkle a quarter cup of chicken soup. Stir them until they evaporate. Add the flour, stir to cover the mushrooms and cook them for a minute, then pour half the amount of chicken soup with low salt
9-Stir the small pieces of the bottom of the pan, then pour the remaining soup and remaining cream, and leave the mixture to boil.
10-Cook the sauce until it becomes a little thicker for about 5 minutes. Sprinkle salt, pepper, nutmeg. Add green beans. And stir them to cover the beans with sauce
11-Pour the mixture into an oven dish. Bake them without cover until bubbles are formed around the edges for 25 minutes. Then sprinkle leeks on the face