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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 :                   ...
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BOMBAY CHICKEN BIRIYANI :

HOW MAKE BOMBAY CHICKEN 
BIRIYANI RECIPE :

INGREDIENTS :

For masala :
1 kg Chicken.
1 cup oil.
3 big onions sliced.
4_5 big tomatoes sliced.
2 tbsp ginger garlic paste.
1 cup yogurt.
1 tsp cumin white.
10_12 black pepper corns.
5_6 Green cardamom.
2 black cardamom.
6 cloves.
1 cinnamon stick.
1 tsp haldi powder.
1 tbsp red chilli powder.
2 tbsp coriander powder.
1 tbsp salt /acc to taste.
8_10 dry plums/alu bukhare.
8_10 green chillies.
1/2 bunch dhania Podina /mint and corender fresh.
slices Few lemon.
1 cup oil /ghee.
2 big potatoes.

For Biriyani rice :
750 gms rice basmati or Sella.
4_5 tbsp salt.
1 tsp cumin.
1 tez patta.
6 Green elaichi.
1 badian /star anise.
2 tbsp vinegar white.
Few mint leaves.
Few drops kewra water /essence.
1/2 tsp zarda colour /orange colour.

COOKING INSTRUCTIONS :
Step 1:

Soak rice as directed
STEP 2 :
Cut potatoes in big chunks and boil in water with salt n colour, cook half done and take out.
STEP 3 :
Cut all vegetables. Heat oil or ghee put sabut masalay onions and fry to golden brown, add ginger garlic paste and fry for few mins add haldi, red chilli powder. dhania powder, salt n add little water to cook masalay till oil comes up.

STEP 4 :
             Add tomatoes and cook covered till they turns soft mash them, add dahi /yogurt and few green chillies and bhun lein achi tarha /fry well.
STEP 5 :
             
STEP 6 :
             Add chicken in this masala and fry very well till oil comes up than add 1cup water and cook slowly on low flame covered.
STEP 7 :
              Add half done potatoes in it and plums and cook till chicken is full done. Add some dhania Podina and lemon juice. The gravy is ready.
STEP 8 :
Boil water with all its ingredients except vinegar, add rice and cook till 80%done add vinegar, few drops kewra water. And strain it.
STEP 9 :
             Assemble biryani : In same pot of rice put 2tbsp oil in 3tbsp water, layer half rice, than chicken gravy add more green chillies, dhania and mint leaves, than remaining rice over it and spread .
STEP : 10
                
STEP 11 :
On top put orange food colour dissolve in Kewra water and 4_5 tbsp hot ghee or oil on it cover and put on hot griddle /tawa for dum. Flame should be high for 5mins than low for at least 20 mins or till steam is developed.
STEP :12
          Serve hot with rait.

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