Hyderabadi Chicken Biryani Recipe in Telugu

learn how to make Hyderabadi chicken biryani in a dum style in an easy and simple way. Cooking a tasty mouth-watering chicken biryani is a quite lengthy process but it is very simple and this we can try Hyderabadi chicken biryani recipe is perfect for home preparation. some how this is easier than all other Biryani recipes essentially it needs no sauting of garam masala spices or meat. all you need to do is just mix all the garam masala ingredients and cook on a slow dum process. To get flavor and taste to the Hyderabadi chicken biryani, juts follow the process as described in the video.
Hyderabadi Chicken Biryani is a very lengthy process but at the same time is the easiest. Once you understand it then you can master the art of making biryani of any kind be it a chicken biryani or mutton biryani or veg biryani.
Chicken Biryani is a slow cooking process and this process is very essential to bring the perfect flavors out of the Biryani.

Eating with the World’s Most Isolated Tribe

Korowai People

KOROWAI COMPOUND: Nibun + Sago Grub + Sago Beatles + River Fish + Pica
Address: Near Dekai, Papua, Indonesia

NIBUN: Cut down a wild palm tree and scoop out the white liquid in the middle.

SAGO GRUB + BEATLES: Retrieve food from dead sago tree. Grill sago grubs and beetles on an open fire.

SAGO GRUB (Pizza): Lay out grata leaves. Spread dried sago into a circle. Spread pica into a circle on top of sago. Place ripped up jo (fern) on top of both. Sprinkle more of the pica on top of jo. Rip heads off grubs and split in half. Then throw them on top of powders and fern. Add more fern. Add more pica on top. Wrap in grata leaves, placing hot stones in the leaves and bundle it all together, tying it with twine. Place on the fire with stone on top. Allow it to cook for 35-45 minutes.

RIVER FISH: Lay out grata leaf and spread pica over it. Lay river fish in the middle. Fold up and secure with twine. Place on fire with hot stones and allow to cook.

SAGO GRUBS + PICA: Spread pica in a leaf. Rip sago grubs in half and place on top of pica. Place more pica on top. Wrap up and place on fire until cooked.

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How to Make Sesame Balls

If there’s anything that I find very cute when it comes to Chinese or Dimsum dessert is this Sesame Seed Balls, also known as Buchi in the Philippines. It’s deep fried filled with a surprise filling of either sweet potato, custard and yam. I’ve always been in a hunt for the best Sesame balls in town and I haven’t found anything that appealed to my taste or maybe because it’s usually served cold and its yummy goodness is not as great compared to freshly cooked ones. So with that, I decided to make myself one using sweet potato/camote.

Be ready with your kitchen tools peeps because I guarantee this one is a yummy and fun dessert to make for your friends and family.

Where our Fruits come from ?

Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food. Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, tomatoes, and wheat grains. The section of a fungus that produces spores is also called a fruiting body.

Where our Spices and Herbs come from ?

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production.

Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food.
Herbs can be perennials such as thyme, sage or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such as those in the mint family, that are used for both culinary and medicinal purposes.
Emperor Charlemagne (742-814) compiled a list of 74 different herbs that were to be planted in his gardens. The connection between herbs and health is important already in the European Middle Ages--The Forme of Cury (that is, "cookery") promotes extensive use of herbs, including in salads, and claims in its preface "the assent and advisement of the masters of physic and philosophy in the King's Court".

GIANT Crab Claw LOLLIPOPS - BEST Seafood in Sri Lanka!

EXTREME Seafood in Sri Lanka - We're going DEEP for the BEST Seafood and Mud Crab of Colombo! If you love Seafood and HUGE Crabs and SPICY Curry, Sri Lanka is your HEAVEN! Today, I'm (Trevor James, The Food Ranger) taking you DEEP in Colombo for THE BEST Mud Crabs and GIANT CRAB CLAW LOLLIPOPS and SEAFOOD!!

Today, we're going for a HUGE MUD CRAB Adventure of Colombo and Negombo in Sri Lanka! You're going to love this GIANT Crab Adventure! We have 4 different varieties of crab in Sri Lanka! We're bringing YOU with us as we travel in Sri Lanka to taste the BEST food and street food in Sri Lanka! There is so much variety to Sri Lankan cuisine and Sri Lankan food, and we are taking you with us to taste it in this Sri Lankan food series!

First up, we're traveling to the Seafood market and Mud Crab lagoon outside of Colombo. Here, in Negombo, there's a huge fish market where you can purchase fresh seafood and delicious mud crabs. The coolest part is how you can visit the mud crab "nest" and purchase one and then bring it to a local Sri Lankan restaurant to cook for you. We found 2 PLUMP mud crabs and brought them to the old rest house in Negombo to cook up Negombo style. It was full of Sri Lankan spices like chili and garlic and pandan leaves and their secret peppery spice mix. We also had other famous Sri Lankan foods like string hoppers, dhal, coconut sambol AKA pol sambola and Sri Lankan cuttlefish. It was all so delicious!

After that, we traveled to Upalis restaurant in downtown colombo for a delicious chili crab. This was another big mud crab that was cooked in a spicy Jaffna style spice mix and a sweet tomato sauce. It was very delicious as well! It was also served with a delicious Sri Lankan mutton curry and a rice and curry banana leaf plate! Sri Lankan food is AMAZING!!

After this, we're going to another MUD CRAB restaurant, the Station LK and eating a different Sri Lankan style mud crab, cooked with curry powder and curry leaves and more Jaffna style spices! This one was INCREDIBLY delicious!! It was also served with a HUGE LOBSTER cooked "black coconut" style! It was sweet and super tasty!

And to finish our MUD CRAB TOUR, we're going for a famous Sri Lankan street food, the isso wade and Kakkulo Wade, AKA crab and shrimp cakes fried with a lentil and gram flour batter. Super delicious!