Showing posts with label can. Show all posts
Showing posts with label can. Show all posts
Sunday, March 9, 2014
Beer Can Chicken
"Beer Can Chicken" may sound rather pedestrian and somewhat unsophisticated, but that sentiment is quickly erased when this down home deliciousness is appreciated for its own unique goodness. The yeast and hop essences of beer marinate and mingle with the chicken while the natural juices baste the chicken creating crispy skin and a uniformly golden brown color. This BBQ favorite really should not be overlooked!
Nan has made beer can chicken many times, mostly at the urging of my brother who really loves it prepared this way (as do I)! She has a gas fueled grill which is hard wired into the natural gas line at her house, therefore, there is no worries about the propane gas tank running out of juice mid way through the cooking process. Lucky Nan has an endless supply of cooking fuel with no tank! For this 6 lb bird, Nan seasoned it up with a dry BBQ rub and placed it over a 1/2 filled (or emptied depending on how you look at it) can of beer which was inserted into one of those beer can chicken pedestal you can purchase in most lawn and garden sections of the store. We placed it on the grill over indirect heat and cooked it for approximately 1 1/4 hours or until an instant read thermometer indicates it is cooked through. When it was gorgeously browned all over and cooked through we removed it from the grill and let it rest for about 30 minutes before carving. Be careful not to spill what is left inside the beer can when you remove the chicken from the grill and from the beer pedestal by keeping it upright until the chicken is pulled free.
As I have said many times before, Nan makes a fabulous potato salad and it happens to be one of those dishes that appears frequently on the summertime side dish rotation, so here it is again for those of you who missed it before. As you also know (if you pay attention), where there is potato salad there is also the sweet and sour green bean salad.
The final addition to this spectacular Sunday meal was jalapeno corn bread. Nan made it from a plain corn bread mix in a cast iron skillet but, as with all dishes Nan prepares, she put her stamp on it with the addition of some chopped pickled jalapenos. The sweet corn bread was definitely given some deserved personality with the tangy little flavor bursts!
Friday, January 24, 2014
Types of biryanis you can just eat
What is a delectable mix of spices and rice, and can be made with chicken, mutton, egg, fish or even vegetables? This is just one single dish, yet it is equivalent to an entire, fulfilling, several-course meal in itself. Believed to have originated in the kitchens of the Muslim Mughal Maharajas, this item is literally fit for a king! No points for guessing; I’m talking about your all-time-favourite biryanis. Considered to be the world’s best and most wholesome one-pot meal, I have yet to come across any non-vegetarian who doesn’t adore this dish.
Types of Biryanis:
Although there is no limit to the types of biryanis you can prepare, here are some of the most common and most widely eaten ones:
· Hyderabadi Biryani: A royal dish directly from the kitchen of the Nizams, extremely rich flavours and primarily spicy. And would you believe it, the Hyderabadi Biryani comes in 49 different kinds, right from ‘shrimp’ Hyderabadi biryani to even a ‘quail’ Hyderabadi biryani! Hard to believe, especially when we’re used to the typical rice preparation of basmati rice and goat meat…
· Lucknowi Biryani: Known by various names like Awadhi biryani, Mughlai biryani and even Pakka biryani, this is the actual recipe left behind by the erstwhile Mughal rajas and maharajas. Needs neither an introduction nor a description. A prime delicacy if ever there was one.
· Ambur Biryani: Ambur, a city in Tamilnadu, has the distinction of more biryani shops per kilometer than any other metropolitan city in the world, leave alone India! Legend has it that this was served for the Carnatic army since it wasn’t very convenient to prepare Indian breads like rotis to cater to so many jawans all at once. And as they say, the legend lives on…
· Kolkata Biryani: Recession was known in the past as well and it was one of these periods when potato came to be used in biryani along with a little meat as it was relatively cheaper. And this became famous as the Kolkata biryani.
· Sindhi Biryani: The only biryani which uses yoghurt in large amounts while being cooked. Named after a state in Pakistan where it originated.
I could go on and on, but then my list of biryanis would never end. What’s more, I could even invent a special exclusive biryani recipe of my own! But till that much-awaited day arrives when you’ll be able to try out my extraordinary biryani, you can settle for these Biryani Restaurants to satiate your appetite. Simply Order Food Online and get home delivery from any of these biryani speciality restaurants in Bangalore, Delhi or Mumbai and relish your meal.
Do you know the difference between the two terms – ‘biryani’ and ‘pulao’? I was oblivious of the same until recently. When we say ‘pulao’, it means a dish wherein all the ingredients including the rice, vegetables or chicken/mutton (as the case may be), are cooked all together. Whereas when we talk about biryani, it usually implies that the rice and meat/vegetables are cooked individually in separate pots and once they’re ready, both are brought together and layered, resulting in contrasting flavours which set your taste buds tingling.
And for those of you who spend half your days commuting to and fro from home to office and then again back home, you could order biryanis on the go using the Online Food Ordering Apps of JustEat.in. Dedicated to all biryani lovers like me!
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