This section will tell you about the movies I would love to see this summer.These have created such an enigma that somehow I've to see them.
VACANCYThis Nimrod Antal directed movie has Kate Beckinsale,Luke Wilson,Frank Whaley & Ethan Embry in the lead and is about a young married couple who become stranded at an isolated motel and find hidden video cameras in their room. They realize that unless they escape, they'll be the next victims of a snuff film.
Read The Full Synopsis
NEXTThis is a film directed by Lee Tamahori and hasNicolas Cage, Julianne Moore, Jessica Biel, Thomas Kretschmann, Tory Kittles, Peter Falk in the leads.In this adaptation of Philip K. Dick's 'The Golden Man', Nicholas Cage plays a man who can see into the future and change it any way that he wants. As he tries to avoid capture by a government organization, he must win the love of a woman (Julianne Moore) who he learns will be the mother of his child.
Hi there ..folks...this is the right time to salivate.....The Hyderabadi Biriyani is one of the timeless dishes that the Nawabs and Nizams of Hyderabad have left us.This is rich enough to divert our minds from the riches they possessed...Try this and tell me how much saliva did you collect.
HYDERABADI BIRIYANI
2lbs
4ozs
4ozs
1lb
4ozs
1oz
1
1oz
2
4-6
1oz
1/4 tsp
2-3
1/2 tsp
2-3
1/2 tsp
>
> | Spring Lamb (cleaned, cut into medium size pieces)
Natural Yoghurt
Pure Ghee (Clarified Butter)
Basmati Rice (washed)
Onions (sliced finely)
Ginger & Garlic (equal amounts crushed)
Juice of 1 Lemon
Almonds (ground)
Cinnamon Sticks
Cardamon Whole
Milk
Saffron
Green Chillies
Cumin Seeds
Cloves
Garam Masala (equal amounts of Black Zeera, Cardamoms & Cinnamon sticks, with half amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish | |
| | | |
| | Method :
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions, chillies and coriander to natural yoghurt - mix well and season to taste). |
bravenet.com