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BEST TOURIST PLACE TO VISIT IN TAWANG MONASTERY :

1 .SHONGA TSER LAKE :                                  Often famous as Madhuri Lake, Shonga-Tser Lake is known to be the place where the famous Bollywood song from the movie Koyala was shot. The lake is known for offering panoramic views of the landscape and has been quite a popular tourist spot with wonderful scenic beauty.                                  The vista comprises of the serene hills and mountains that surround the lake and the place charms the tourists with its tranquil ambience. A photographer’s delight, Shonga Tser Lake is a remarkable place to enjoy a casual stroll and bask in the serene atmosphere. The awe-inspiring lake is a great crowd puller in Tawang and offers a respite from the noise and pollution of the cities. 2 .SELA PASS :                   ...

AMBUR CHICKEN BIRIYANI :

HOW TO MAKE AMBUR CHICKEN 
BIRIYANI RECIPE :

INGREDIENTS :

*500 grams chicken pieces
*2 cups jeera samba rice
*2 onions, sliced
*2 tomatoes
*2 tablespoon ginger-garlic paste
*¼ cup thick curd
*4 tablespoon coriander-mint leaves, finely *chopped
*4 cloves
*2 inch cinnamon stick
*1 bay leaf
*3 cardamom
*salt to taste
*¼ cup oil
*To be grind-
*20 nos dried red chilies (adjust quantity as per spice preference .

INSTRUCTIONS :

STEP 1 :First soak dried red chilies in water for minimum 30 minutes.

STEP 2 :Then grind it into a thick paste by adding very little water. Keep aside.

STEP 3 :Clean and wash chicken.

STEP 4 :Wash jeera samba rice and soak in water for minimum 30 minutes.

STEP 5 :Boil 3 liters of water in a large dish. Once water start to boil, add 1 tspn of salt and 1 tspn of oil and then add the soaked jeera rice. 

STEP 6 :Cook it until it’s ¾th done. This is very important, do not over cook or fully cook the jeera rice, as we would be making biryani on dum you need the rice to be ¾ done.

STEP 7 :Once ¾ cooked, drain all the water and keep the cooked rice aside.

STEP 8 :Heat oil in a deep bottomed pan(I used pressure cooker). Add 1 tspn of curd and mix well. Be careful here the curd will splutter.

STEP 9 :Then add cloves, cinnamon, bay leaves and cardamom and mix.

STEP 10 :Next add 2 tbspns of sliced onions and mix. 

STEP 11 :Add ginger-garlic paste and saute until the raw smell of the paste is gone.

STEP 12 :Add chicken and cook until the color of the chicken turns white.

STEP 13 :Then add 1 tbspn of chopped coriander and mint leaves and mix. The aroma of fresh herbs cooking in oil is so amazing. 

STEP 14 :Next add chopped onions and tomatoes and cook it until the tomatoes turn soft.

STEP 15 :Add ground red chili paste, salt to taste and mix well. 

STEP 16 :Cook for another 5 minutes on medium flame.

STEP 17 :Add remaining curd, mix. Let it cook for another 2 minutes.

STEP 18 :By now the chicken should be ¾ cooked. Now it’s time to layer and put the biryani on dum cooking.

STEP 19 :I removed half of the chicken gravy mix into another bowl before adding the rice, as I wanted more layers. If you wish you can make just 1 layer.

STEP 20 :Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.

STEP 21 :Now add the second layer, by adding the chicken gravy we removed. Level it as much possible.

STEP 22 :Add the remaining rice, level it out. 

STEP 23 :Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside .

STEP 24 :Let biryani cook for 20 minutes on dum heat. 

STEP 25 :Ambur Star Biryani is ready. The biryani has a different dimension due to the jeera samba rice. The texture and the taste of this biryani is lip smacking good.
         Tasty and Yummy Ambur Chicken biriyani ready .Serve it hot .

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