MAIN INGREDIENTS
Agra petha is a type of candied gourd often called the signature candy of the city of Agra. It is made from candied ash gourd, known as white pumpkin, wax gourd, white gourd, winter gourd, tallow gourd, or ash pumpkin. The gourd is cut into chunks that are soaked in a lime solution and are then doused in flavored syrups, creating a sweet treat with a crunchy exterior and a chewy center.
This local petha variety is available in various flavors, such as saffron, coconut, or chocolate. It can be bought at numerous shops and stalls that are dispersed throughout the city. Petha was allegedly created by the royal chefs during the construction of the grand Taj Mahal.
Muradabadi biryani is a traditional biryani variety named after the city of Moradabad in Uttar Pradesh. However, it is believed that the dish originated in Lucknow. It's usually prepared with a combination of chicken pieces, rice, green chili peppers, garam masala, hung curd (thick yogurt), ginger-garlic paste, cloves, bay leaves, cinnamon, cardamom, mace, nutmeg, black pepper, coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil.
Muradabadi biryani is typically prepared kacchi-style, in which raw chicken is cooked along with the rice and spices. Interestingly, food coloring is added near the end of cooking in order to make the dish more visually appealing. If desired, the biryani can be garnished with coriander leaves before serving.
OTHER VARIATIONS OF Biryani
Shami kebab is a variety of kebab made by combining minced lamb, mutton, beef or chicken with split bengal grams, onions, chilis, ginger, garlic, and various herbs and spices such as cumin, red chili flakes, garam masala, and mint leaves. The meat mixture is then seasoned with salt and pepper and shaped into round patties, which are then coated with beaten eggs and pan-fried until their exterior becomes crispy, but the patties remain silky and tender on the inside.
These kebabs are commonly enjoyed in India, Afghanistan, and Pakistan, and make for an excellent snack, appetizer, or an accompaniment to the main course. Believed to have originated in Lucknow, shami kebabs pair well with onions, lime or lemon wedges, roti or naan, and various chutneys on the side.
OTHER VARIATIONS OF Kebab
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