Bangladeshi Ramadan Biryani

I have some weird connection to bengali cuisine. I wish I knew the reason. They just so easily attract me and I literally crave to try them. The funniest part is that I am not a fan of Bengali sweets, that actually has the world going crazy. I am a fan of their Biryani, egg rolls, fish curries, fish fry and the chicken curries. You can search this site for more recipes from the east region.

Coming back to this Biryani. Once during my search for a new recipe, I came across the fact that Bangladesh has a unique flavors during Ramadan, specially for Biryani. This particular Biryani is only served during Ramadan in Bangladesh. Ramadan is a wonderful time for Muslims, actually let me rephrase it, Ramadan is a beautiful time for every food lover. As much as some people think that fasting is tough for Muslims, the fact is that most Muslims gain weight during Ramadan. I India, most foods like samosas, kebabs, Haleem etc are made specially during Ramadan and street foods are sold all night with every food you can think of. From crispy pastries to Turkey legs, fried fish to Tandoori Raan, different kinds of Mithai to Icecreams…Ramadan is a month of feasting….

This Biryani recipe is simple and delicious. The steps are easy to follow and pics and recipes show things in complete detail. It can be made in Fish as well with few changes to the recipe. You can always contact me to get the details.

Awadh Ki Biryani

The Non vegetarian recipes of Awadh are influenced from the Nawabs of Awadh, who were rulers of the Persian origin and settled in India. The dishes were always rich in nuts, saffron, spices and ghee. With time, the Persian rulers, just like the Mughals developed liking for chilies and a few other spices in India and developed new flavors and dishes. In modern times, the famous Awadhi Murgh Musallam, kebabs and Biryani are a gift from those ancient times.

Awadhi recipes are not only different from Hyderabadi cuisine but also different from the Lucknowi cuisine. Very few people understand that Awadh and Lucknow could be names of the same region, even then the recipes are very different. Awadhi recipes are more ancient and depict the flavors from Persia more than the Lucknowi cuisine.

One thing that holds a very distinct flavor, is the idea of using whole spices, as opposed to the use of a ready made masala. The masala used in Awadh Biryani has to be grounded just before you start cooking, to keep the flavor and fragrance intact. The original Lucknow Biryani does not require you to grind the spices, they keep it whole.

The Awadh Biryani can also be made in Vegetarian style and hopefully, I will try it soon and post it as well.

Garam Masala

Garam Masala is an important ingredient used in most dishes. It enhances flavors of the main ingredient, be it vegetarian or non vegetarian. This simple masala is mostly store bought by most of us, but the fact is that its pretty simple and easy to make at home. It doesn’t require too much time either. So, eat clean and eat homemade.

Ammi ki Biryani

I learnt this Biryani from my Mother-In-Law. And I love the way she makes it, just perfect mix of the spices and delicious . My Mother in law hasn’t been cooking regularly for quiet some time. She enjoys her retirement since she has daughter in laws to take care of everything needed to run the house. My husband moved to USA at the age of 23 and none of his brothers were married then, so he would always miss the flavors of food cooked by his mom. The hardest part was that he missed the transition of his mother giving away the cooking turns to his sister laws and whenever he visited India, his taste buds would miss his mother’s food and that could not be replaced by the food cooked by his amazing sisters and sister in laws.

By the way, my sister in laws are amazing cooks and some of their dishes are just hard to try out. They have their own charisma which makes their dishes very flavorful. So, one fine day, while enjoying our vacation, I made it a point to jot down how my mother in law made her one in a million Biryani and she was kind enough to share everything she did, with me. As soon as we returned, I made this Biryani and since then, this is my husband’s most favorite. My kids love it too. Something about the spices is such that this Biryani tastes better with goat/ lamb than with chicken, but then again, chicken is also delicious, if that’s your preference.

Bisibelebath Masala

Bissibhelebhaath is a traditional breakfast dish from the southern part of India.

Chicken Shami Kebab

Shami Kebabs are an authentic muslim dish. Any occassion, kebabs are always a part of our dining table/ Dastarkhaan . Among all those wonderful kebabs, Shami kebabs are one of the most popular ones and no Ramadan or Eid are complete without them.

Shami kebabs are boiled meat , chicken, lamb or beef with chana daal, whole spices, garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. 

The cooked meat is then ground in such a way that is fibrous and does not become a paste. It is then shaped into  round patties and is shallow fried.

With increase in vegetarianism and vegans, various new methods and recipes of making shami kabab have emerged in most families. This one is the most authentic one that I have inherited from my family. A little variation to make them taste better.