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·¡²Ô³Ù°ùé±ð: Bangladeshi Thala

Ingredients:

• Rice (Royal Basmati): 1 ½ cups (about 1 lb)
• Chicken leg quarters: 2–3 pieces
• Boneless chicken thighs: 6–8 pieces (about 1.5 lb)
• Prawns (large, peeled & deveined): 1 lb
• Ghee: 3 oz (about 6 tablespoons)
• Vegetable oil: ½ cup (about 4 oz)
• Yellow onions: 1 lb (about 2 medium onions)
• Garlic paste: 3 tablespoons
• Ginger paste: 3 tablespoons
• Salt (iodized): 1 teaspoon (adjust to taste)
• Sugar (granulated): ½ cup (adjust to taste)
• Cumin powder: 1 tablespoon
• Coriander powder: 1 tablespoon
• Turmeric powder: 1 tablespoon
• Red chili powder: 1 tablespoon
• Cardamom (whole): 3-4 pods
• Cloves (whole): 3-4
• Cinnamon sticks: 1 stick
• Bay leaves: 2 leaves
• Black cardamom: 1 pod
• Black pepper (whole): 5-6 whole
• Chicken roast masala: 1 teaspoon
• Milk (whole): 1 cup
• Plain yogurt (non-fat): 1 cup
• Lemons: 1, cut into wedges
• Tomato sauce: 3 tablespoons
• Green chili: 1 (adjust to taste)
• Almonds: ¼ cup, slivered or chopped
• Tomatoes: 1 medium
• Cucumber: ½ small cucumber
• Carrot: ½ small carrot
• Garam masala: 1 teaspoon
• Sweet chili sauce: 2 tablespoons
• Nido dry whole milk powder: 1 oz (optional) 
   

Instructions (Plain Pulao):

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat 2tbsp ghee and oil in a large saucepan over medium heat.
3. Add cumin seeds, bay leaf, cardamom pod, and cinnamon stick. Let them sizzle for 1 minute.
4. Add chopped onion. Sauté until onion is translucent (3-4 minutes). And garlic ginger paste and sauté as well.
5. Add the soaked rice and stir well until white and to coat with the spice mixture.
6. Add water (double the amount of rice) and salt to taste.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
8. Remove from heat, fluff with a fork. Garnish with fried onions and serve hot. 
    

Instructions (Chicken Roast):

Marinate the Chicken:

• Clean the chicken pieces and pat dry.
• In a large bowl, Marinate the chicken using salt and lemon juice for at least 10-15 minutes.

Make the Gravy:

• In a bowl add Radhuni chicken roast masala, water, yogurt, and lemon juice then mixed it properly to make paste.

Fry the Onions and chicken:

• Heat ½ liter of cooking oil and 200-gram and of ghee in a deep pan. Add the thinly sliced onions and fry until they turn golden brown. Set aside the fried onions (Beresta) for garnish.
• In the same pan, fry all the marinated chicken until they turn golden brow and set aside.

Cook the Chicken:

• In the same pan, add sliced onion, green and black cardamom, pieces cinnamon, keep stirring for 2-3 minutes, then add onion, garlic and ginger paste and keep stirring until it looks like golden brown. Then add tomato sauce and red chili powder and cook it for 5 minutes. Now add some water and salt keep stirring for 5 minutes more.
• Add the marinated chicken and cook on medium heat for about 15 minutes, stirring occasionally, until the chicken starts to release its own juices.
• Add Almonds, cashews, pistachio nuts paste and cook for 5 min then add Milk and cook for 5-7 min and add sugar and green chili cover and simmer the chicken on low heat for 15-20 minutes, keep stirring occasionally. 

Instructions (Prawn Dopiaza):

• Marinate the prawns: Mix the prawns with half a teaspoon of turmeric, salt, and half a teaspoon of red chili powder.
• Let it marinate for 15-20 minutes.
• Prepare the Bhuna base: Heat oil in a pan over medium heat.
• Add cumin seeds, bay leaf, and dried red chilies. Let them sizzle for a few seconds until fragrant.
• Add finely chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
• Add tomatoes and spices: Add chopped tomatoes, green chilies, and a pinch of salt. Cook until the tomatoes soften and the oil starts separating from the mixture.
• Add turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook the spices for a few minutes to enhance their flavor.
• Cook the prawns: Add the marinated prawns to the pan. Stir well to coat them with the spice mixture.
• Cook the prawns on medium heat for 5-7 minutes, stirring occasionally. Be careful not to overcook, as prawns can turn rubbery.
• Finish the dish: Sprinkle garam masala and stir to mix everything. Cook for another 2-3 minutes until the prawns are well coated with the masala.
• Adjust salt if needed.
• Squeeze fresh lemon juice over the prawns and mix.
• Garnish: Garnish with freshly chopped coriander leaves. 

Beverage – Mango Fruitka:

Ingredients:

• Alphonso Mango Pulp- 1 can (~ 140 g)
• Whole milk (1/2 gallon)
• Vanilla Ice–cream (4 cups)
• Sweetened condensed milk (1 can (14 oz))

Instructions:

• Blend all ingredients together & serve cool. Add mint if desired to garnish.