http://www.biryanikabab.com/blog/rss.html description http://www.biryanikabab.com/blog/post/11.html Chicken Karahi at BiryaniKabab: Chicken Karahi is made with a thick sauce made with fresh tomatoes and spices,           garnished with green chile, coriander and sliced ginger.  One of the most popular dishes that is the favourite of a lot of customers is the Chicken Karahi. Here is a quick recipe for Chicken Karahi if you ever wanted to try to make it yourself.   Ingredients ½ Kg. chicken 3-4 tomatoes –chopped ( optional) 1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste Instructions Heat oil in a shallow frying pan or Karahi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes. Remove skin of tomatoes. In the Karahi add chicken and salt. Cover and cook on low heat till the water from the chicken has dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice.   http://www.biryanikabab.com/blog/post/12.html The Tandoor is a clay oven used to cook a variety of Indian and Pakistani foods.  Moderating the heat in the clay oven or Tandoor gives the right temperature and flavour to the food. Tandoori Naan is a bread that is typically stuck to the side walls of the Tandoor in order to cook it.  These naans are used to eat the variety of Pakistani and Indian dishes.   Tandoori Chicken is a popular dish.  It is chicken that has been cooked in the Tandoor, and has a special red coloured flavouring. The tandoor can also be used to cook Chicken Tikka.  These are boneless pieces of Chicken marinated in the Tandoori Spices and cooked in the Tandoor. Temperatures in the Tandoor can reach 480 degrees celcius, and the head is typically generated by burning wood or charcoal inside the Tandoor.  Modern tandoors are powered by gas. http://www.biryanikabab.com/blog/post/10.html Looking for Indian Food in Toronto?  How about Indian Cuisine and Indian Restaurants? I have been on many scavenger hunts looking for Indian Cuisine and Indian Restaurants in Toronto, Mississauga and the GTA.  Most of these hunger attacks occur during reasonable hours, so it may not be due to what you are thinking.   I do like fine Indian dining, however the Indian restaurants I am fond of are Indian Take out food.  You can always make a trip to Gerard street and eat at one of the may Indian Take Out or Indian Food places, however if you are near Square One in Mississauga, I would highly recommend trying the Indian Food and Pakistani food at Biryani Kabab.  Conveniently located 5 minutes West of Square One, Biryani Kabab specializes in Indian Food, Pakistani Food, and Indian Food Catering.  BiryaniKabab is open all week, except on Monday, and is a quick place to grab and take out Indian or Pakistani Food in Mississauga or GTA.   http://www.biryanikabab.com/blog/post/9.html Have you ever wondered how to make Chicken Biryani? Chicken Biryani is a great Pakistani and Indian rice dish.  There are many varities of Chicken Biryani, and the slight differences in the use of spices is indicative of various regions of South East Asia.   What ingredients do you need for Chicken Biryani? Chicken - 250 gms Curd - 1/2 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Ginger Garlic paste - 1 tsp Mint Leaves - 1/2 cup Coriander leaves - 1/2 cup   What Rice is best for Chicken Biryani: The answer is Basmati Rice.  Long grain basmatri rice is the best ingredient to use when cooking spicy chicken biryani.   For Rice Basmati Rice - 1 1/2 cup Onions - 2 Green chillies - 2 Chilli powder - 1 tsp Coriander powder - 1 tsp Ginger Garlic paste - 1 tsp Cinnamon - 2" Bay leaf - 1 Cloves - 3 Cardamom - 2 Salt to taste Oil - 2 tbsp Butter - 1 tbsp How to cook Chicken Biryani? Here is a quick recipe for cooking Spicy Chicken Biryani: Clean and soak long grain Basmati rice for 10 to 15 mins. Clean and chop chicken to required size. Mix curd, chilli pw, coriander turmeric, Mint and coriander leaves to the chicken. Let it marinate for 10 to 15 mins. Meanwhile chop Onions as julienne, chillies. Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well. Then add the chicken marinade. Cook on high flame for 5 mins and simmer till the oil comes out. Add the rice, salt, 3 cups of water and pressure cook for 2 whistle. Since this is quite spicy, Onion Raita is a nice side dish to take the spice down.