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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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DINDUGAL BIRIYANI RECIPE :

HOW TO MAKE DINDUGUL CHICKEN 
BIRIYANI RECIPE :

INGREDIENTS FOR DINDIGUL THALAPPAKATTI BIRYANI RECIPE :

RYANI RECIPE 
Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - ½ cup chopped
Mint Leaves - ½ cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste .

FOR MARINATING :
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste .

FOR BIRIYANI MASALA :

Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4

HOW TO MAKE DINDIGUL THALAPPAKATTI BIRYANI RECIPE :

STEP 1: Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
STEP 2:Grind the ingredients given for the biryani masala to a fine powder.
STEP 3: Wash and soak the basmati rice for 30 mins.
STEP 4: Now make the masala. Heat oil and ghee in a frying pan.
STEP 5: Add in onions, green chilli and saute till light golden.
STEP 6: Now add in ginger garlic paste and saute for a min.
STEP 7:Add in turmeric, chilli powder and the ground masala.. Saute it for a min.
STEP 8: Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.
STEP 9: Now cover the pan and cook on a low heat for 15 mins.
STEP 10: Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.
STEP 11: Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste
STEP 12: Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.
STEP 13: Serve the biryani with raita.

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