Veggie Vibes

Review: Subtle, fragrant rice cooked with spiced chicken, ghee, and dried fruits like raisins. Less spicy than biryani, with a slightly sweet note. Highlight: A festive favorite during weddings. Ingredients: Chicken – 1 kg (cut into medium pieces) Polao rice – 2 cups (like Kalijeera or Basmati) Ghee – 4 tbsp Onion (fried) – 1 cup Yogurt – ½ cup Ginger-garlic paste – 2 tbsp Cardamom, cinnamon, bay leaf Salt, sugar Instructions: Marinate chicken with yogurt and spices. Fry whole spices in ghee, add chicken and cook. Add rice, fry gently. Pour in hot water (1:2 rice ratio), add fried onions. Cover and cook until rice and chicken are done.

    Review: Creamy, mildly spiced, and rich with coconut milk. The prawns absorb the gravy beautifully. Highlight: A luxurious dish served on special occasions. Ingredients: Prawns – 500g Coconut milk – 1 cup Onion paste – 2 tbsp Garlic paste – 1 tsp Turmeric, salt, sugar – as needed Instructions: Fry prawns lightly. Sauté onions and garlic in oil. Add coconut milk and spices. Simmer and add prawns. Cook 10–15 mins and serve with rice.

  Review: This is Bangladesh’s national fish dish and a true delicacy. The soft, oily texture of hilsa paired with mustard-based gravy gives a spicy, pungent, and rich flavor. Highlight: Best enjoyed with plain rice. The bones can be tricky for beginners. Ingredients: Hilsa fish – 4 pieces Mustard paste – 2 tbsp Mustard oil – 4 tbsp Turmeric – 1 tsp Red chili powder – 1 tsp Green chilies – 4 Salt – to taste Instructions: Rub fish with turmeric and salt. Fry lightly in mustard oil. In the same oil, add mustard paste, chili powder, and green chilies. Add ½ cup water, let it boil. Add fried fish and cook for 5–7 minutes. Serve with hot rice.