Ingredients:
chicken – 1 kg
marble sized ball of tamarind – 1
groundnut oil – 4
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
jaggery – 1 tbsp
spring curry leaves – 1

Roast and rind to a powder:
whoel dry chillies – 8
coriander seeds – 2 tbsp
fenugreek seeds – 1/2 tsp
cumin seeds – 1/2 tsp
curry leaves – 5-6

Method:
?Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.
?Heat the oil in a degchi. Season with the mustard seeds and add the onions. When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften. Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.
?Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done. Add the strained tamarind pulp and jaggery. Cook over a low heat till the oil floats on top.
?Garnish with the curry leaves and serve with rice.

BHUNI

Ingredients:

boneless chicken – 750 gm
cut into small cubes
vinegar – 2 tbsp
lime juice – 1 tbsp
mustard oil – 3/4 cup
finely chopped onion – 1 cup
large potatoes peeled and cut into small cubes – 1 tsp
salt – to taste
turmeric – 1 tsp
green cardamoms – 4
cloves – 4
piece of cinnamon – 5 cm
bay leaves – 4
ginger garlic paste – 1 tbsp
chilli powder – 1 tsp
sugar – 1 tsp
green chillies – 4
ghee – 1 tbsp

Marinate the chicken in vinegar, lime juice
raw mustard oil and finely chopped onions for as long as time permits, at least for 2 hours – 1/4 cup

Smear the potatoes with
salt – 1/4 tsp
turmeric – 1/2 tsp
Heat half the oil in a karahi and fry the potatoes till almost done. Remove and reserve.

Method:
?Add the remaining oil to the oil left in the karahi and season with the cloves, cardamoms, cinnamon and bay leaves. When they change colour, add the ginger garlic paste, turmeric, chilli powder, the marinated chicken and salt.
?Stir fry over a high heat, sprinkling water now and then. Reduce heat after 5 minutes. When the chicken is half done, add the fried potatoes and sugar.
?Keep stirring till the chicken is done, sprinkling hot water as and when needed.
?Finally, add the green chillies and pure ghee. In the process, the potatoes will disintegrate and get mixed with the chicken. Fry till the oil separates and serve hot with parathas.
?If you like to have a little gravy, add 1 cup of hot water and cook for 5 minutes.

??????????? Poultry, which are domestric birds specially bred for the table, include chicken, duck, goose, guinea fowl and turkery. The British eat some 600, 000,000 tons of chicken each year. Nowadays free-range chickens are available only from specialist shops, and the greater proportion of chickens are battery – reared. These, although less tasty, are cheaper.

??????????? The flavour of a chicken depends on its age. In a young bird the tip of the breastbone is soft and flexibel, and the feet smooth with small scales. When cooked, the flesh is tender and mild in flavour. As the bird ages, the breastbone becomes harder and more rigid, and the scales on the feet coarser. The cooked flesh is also coarser and drier, but the flavour is better developed. The length of time a bird is left after killing and before drawing also influences the flavour – the longer it is left, the stronger the taste.

??????????? Duck is one of the more expensive breeds of poultry, all the more so because it yields little meat in comparison to its weight and size. Geese are also expensive because, like ducks, they cannot be reared successfully under factory – farming conditions. It was traditional to serve goose for Christmas dinner, but it was ousted from the festive table by the turkey.

??????????? Like all poultry, turkey is now available throughout the year, fresh or frozen, in all sizes. It is also sold in individual portions, many supermarkets offering turkey breast and leg portions.

??????????? Poultry giblets are sold either with the bird or separately. They can be used for stocks, stuffings and pates. The most famous pate is pate de foie gras, made from goose liver.

??????????? Chicken Available throughout the year, fresh or frozen, and usually sold oven – ready – that is plucked, drawn and trussed. Fresh chickens are sometimes sold plucked but not drawn or trussed. A fresh chicken should have a plump, white breast, smooth and pliable legs and a pliable beak and breastbone. Young birds have short, sharp claws. Chickens are usually sold under different names, according to their age and weight, and can be cooked in numerous ways. Whole chickens may be roasted, spit – roasted, pot – roasted and braised. They can be boiled or cooked in a casserole. They can be boned and made into galantines; and jointed they are grilled, fried or stewed.

??????????? Poussin A baby chicken, four to six weeks old and weighing up to 1 Ib. Allow one poussin per person. Suitable for roasting, spitroasting and grilling.

??????????? Double Poussin This is six to ten weeks old and weighs about 2 Ib. Cook as recommended for poussin. Serves two.

??????????? Spring chicken About six weeks old, with an average weight of 21/2 Ib. Best roasted to give three portions.

??????????? Roasting chicken (or broiler) The most popular size for a family. It is eight weeks old and weighs 3-4 Ib., enough for four people. The larger roasting chicken, weighing 4-6 Ib., serves about six people. It is also sold divided into individual joints for frying, grilling or baking.

??????????? Boiling fowl An older bird, usually a hen after the laying season and about eight months old, average weight 6 Ib. It is meaty but also fatty, and is suitable for stews or casseroles. Boiling fowl, being in less demand than roasting chicken but less expensive, generally has to be ordered in advance.

??????????? Capon A young, sometimes castrated cock, bred to give a high proportion of flesh of a good flavour. Usually killed at 10-12 weeks and weighing 6-8 Ib. Excellent as a large roast.

??????????? Frozen chickens These are drawn and trussed, ready for roasting, and are sold whole or in joints. They must be completely thawed in the wrapping before being cooked. Never put a frozen chicken in hot water to thaw – the only effect this has is to toughen the flesh. A bird which has to be thawed quickly can be put under cold, slow – running water. The giblets are usually wrapped separately and put inside the chicken.

??????????? Duck The most famous breed is the Aylesbury duck. It is usually sold weighing 4-6 Ib., but a duck does not serve as many as a chicken of similar weight. A 6 Ib. duck is only enough for four people. Duck is a fatty bird that is best roasted. The breast should be plump, the bird’s underbill soft enough to bend and the feet pliable. Available all the year round, fresh or frozen, but fresh birds are at their best from August to December.

??????????? Duckling A young duck weighing 31/2 -4 Ib., and at its best from April to July. It is always roasted and will serve no more than two persons.

??????????? Goose This is considered by many gourmets to be the best of all poultry. It is a fatty bird with creamy – white flesh which cooks to a light brown, and has a slightly gamey flavour. Average weight is 6-12 Ib., but again it serves less per pound than chicken. Allow 12-14 oz. per person. Choose a young bird with soft yellow feet and legs which still have a little down on them. Older birds have stiff, dry webs. Available all the year round, fresh or frozen, although supplies are dwindling fast with declining demand. Fresh birds are best from October to February.

??????????? Gosling (or green goose). A young goose not more than 6 months old.

??????????? Guinea fowl Originally a game bird, but now bred for the table, guinea fowl should be hung for several days. It has grey plumage, tinged with purple and spotted with white. The flesh is firm and creamy – white with a flavour slightly reminiscent of pheasant.

??????????? Guinea fowl is sometimes sold as squabs (weight 11/4 Ib), chicks (up to 21/4 Ib). and fowls (up to 33/4 Ib). It is suitable for roasting, braising and casseroles. Available all the year round; best, February to April.

??????????? Turkey This is now on sale all the year round, fresh or frozen, whole or in joints, in small as well as, large sizes. The weight of a turkey ranges from about 6 Ib. to 30-40 Ib., the average weight being 10-14 Ib. Allow 10-12 oz. per serving. Hen birds are the best buy at seven to nine months old. The legs should be black, the neck short, the breast plump and the flesh pale white, with a faint blue tinge. Turkey is best roasted in foil to eliminate frequent basting.

??????????? Eggs Hen eggs come from various chicken varieties, specially bred for laying. The breed of hen affects the colour of the shell and the size of the egg. But the bird’s diet makes the real difference to flavour. The best eggs are ‘free – range’, and the fresher they are the better the flavour. Battery eggs alter little in taste even when kept for several weeks.

??????????? A new egg grading system came into operation when Britain joined the Common Market. The country of origin is now shown by figures only. Boxed eggs of British origin carry the figure 9; this is followed by another number which indicates the region in the country, and the third figure is the packing station. The boxes are also stamped with the number of the week of the year. There are three quality classifications – A, B and C. Class A describes fresh, naturally clean eggs, while class B describes eggs less fresh, and usually wet or dry cleaned and often preserved or refrigerated for some weeks. Class C contains eggs suitable only for food manufacture and these are not on sale.

??????????? Some boxes of class A may have a red band with the word ‘extra’ printed on it. This means first quality eggs which have been packed for less than 7 days.

??????????? At present there are five egg sizes – large, standard, medium, small and extra small. These are stamped on boxed eggs, but will eventually be replaced by the Common Market grades, of which there are 7. Grade 1 is the largest, at 70 grammes, and the smalles is Grade 7 at 45 grammes. Most recipes are based on the standard egg which roughly corresponds to Grade 4 with an average weight of 57 grammes.

?The term game is applied to wild animals and birds which are hunted and eaten. In Britain, there is a close season for most game, when hunting is forbidden. Only rabbits, pigeons and qualis are not protected by law and are available fresh throughout the year.
?For roasting and grilling, all game should be young – a condition that is easiest recognised on unplucked game. The beak and feet should be pliable, the plumage or fur soft, and the breast plump.
?Most game is bought from licensed poulterers and fishmongers, prepared (dressed) and often barded, ready for cooking, In practice, customers must rely on the retailer for quality products, and many game birds are labelled as ‘young’ birds’ or ‘casserole birds’.
?Before it is ready for cooking, game must be hung in order to tenderise the flesh and develop the gamey flavour. It is not necessary to hang game until it is ‘high’; hanging time depends on the weather – game matures more quickly in warm humid? weather – and on individual taste. Game birds are hung, unplucked and undrawn, by their beaks in a cook airy place and are ready for cooking when the tail feathers can be pulled out easily. Furred game is hung by the feet for one or two weeks.
?Although many types of game are commercially frozen and there – fore available throughout the year, the flavour is at its best in freshly killed and well – hung game.
GAME BIRDS
Grouse, red or Scottish The most coomon and popular grouse. Young birds, with soft downy breast feathers and pointed flight wings, are roasted and served one per? person. Older birds, with rounded tips to the wings, are better casseroled. Hang for about three days. Season: August 12 – December 10; best, August to October.
?Mallard The largest wild duck, with lean, dry flesh. The flight feathers are pointed and the breast downy in young birds. Hang for one day only. Serve roasted, allowing one bird for two or three persons. Season: September 1-February 28; best, November and December.
?Partridge There are two varieties, the English or grey partridge, which has the better flavour, and the slightly larger, red – legged French partridge. Young birds have rounded tips to the feathers, yellow – brown pliable feet and light – coloured plump flesh. Hang for three or four days before roasting or grilling; serve one per person. Season: September 1-January 31; best, October and November.
?Pheasant The cock and hen may be sold singly or as a brace. Young birds of both sexes have pliable beaks and feet, soft and pointed feathers; on cocks the short spurs are rounded. A hen pheasant, which is considered the tastiest, will serve three, and a cock four people. Season: October 1-January 31; best, November and December.
?Pigeon Wood pigeons are inexpensive game birds, often tough and best casseroled. Very young birds, with pink legs, downy feathers and plump breast, may be roasted or grilled. Hang for one day, and serve one bird per person. Season: all year round; best, August to October.
?Quail Rare in Britain, although it is now reared on poultry farms and also imported. Quail has a less gamey flavour than other birds and should not be hung. On young birds, the feathers are pointed and the feet soft with rounded spurs. Roast or grill, serving one bird per person. Season: all year roung.
?Snipe Small bird not often seen in the shops. Hang for three or four days. Some gourmets maintain that snipe should not be drawn before cooked; the head is twisted round so that the long bill can be pushed like a skewer between the legs and into the body. Serve one roast snipe per person. Season: August 12-January 31; best, November.
?Teal The most common wild duck, with short pointed feathers and thin soft feet in young birds. It generlly requires no hanging. Excellent for roasting and grilling. Serve one real per persons. Season: September 1- February 28; best, December\.
?Wild goose Canada goose is occasionally seen, although it is illegal to offer it for sale. On young birds, with lean dark flesh, the flight feathers are pointed and the long dark feet pliable. Hang for four ro five days. One goose (average weight 7 Ib). will serve six persons.
?Woodcock This bird (average weight 12 oz) is slightly larger than snipe, which it resembles, with plumper breast. Like snipe, it should be hung for about three days and may be roasted undrawn, trussed with the long bill. Season: October 1-January 31; best, November and December.
?FURRED GAME
?Hare There are two types, the English or brown hare and the scottish or blue hare. A young hare (weight 6-7 Ib). known as a leveret, can be recognished by its small, sharp, white teeth, smooth fur and hidden claws; the soft ears tear easily. Hang for about one week. Young hares may be roasted whole, to serve four to six persons; older animals are better casseroled although the saddle can be roasted. Season: August 1-end March; best, October onwards.
?Rabbit The flesh of the wild rabbit often has a gamey flavour. Smaller than the hare rabbit can be recognised by the same signs. It is preared and cooked in the same way, but is skinned at once after killing and should not be hung. Rabbits on sale in the shops are domesticated, with a flavour like chicken. Sold whole or jointed, Season: all year.

?Venison The best meat comes from the young male deer (buck), at an age of 11/2-2 years when the hooves are small and smooth. The lean meat is dark red and close – grained, with firm white fat. Hang for at least one week. Venison is sold in joints, the leg and saddle being the choicest cuts. Loin chops, neck cutlets and shoulder may be braised. Season: June? – Januar.

In Asia each ethnic region has its own “briyani”, each with its distinctive regional touch. Some of these are:-
1.?Awadhi (Lucknow) biryani – Specially made in Lucknow
2.?Hyderabadi Biryani:- It is said that when Nizam was in power, his kitchen boasted of 49 kinds of biryani!
3.?Malabar Biryani:- Malabar coast (kerala) probably got its taste of biryani directly from the middle east merchants. Chicken biryani is popular here, prepared in the “Dum” cooking style. Malabar biryani is less spicy (though kerala is famous for spices) but tasty. The usual side dishes are onion – tomato raita, date pickle and a black lemon tea (called suleimani) follows the meal.
4.?The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. In Pakistan biryani enjoys substantial popularity, particularly in the cities of karachi and Lahore, where the chicken version is popular. The Pakistani chicken biryani is very similar to Lahore biryani, but combines elements of sindhi biryani and includes potatoes.
5.?In Iran, biryani is made with baked mutton and lung that is stewed then minced separately and then grilled in a special small pan over the fire. The food is generally eaten with a type of bread, “nan – e taftton” or “nan – e sngak”.
6.?In Sri Lanka biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.
7.?In Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf. In Burmese biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.
8.?In Thailand, Thai Muslims have popularized a local variety of the dish, known as khao mok, which is popular throughout the country. Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most famous Muslim Thai dishes. Biryani is also another name for heena.

Some food – dishes are universally popular – like Ice cream, Cakes, Chinese fried rice, sphaghelti caviar etc. Biryani is one such dish.
?Biryani is an exotic rice dish, loved all over the Indian sub – continent. The number of ingredients that go into its making is astonishing. A ‘class’ Biryani may contain, besides rice, meat and yoghurt, as many as 21 spices! Some of the spices could be rich spices like Saffron, Rose petals. No doubt Biryani is termed as a royal dish, fit for the kings.
?The word Biryani is derived from the Persian word ” Berya” which means “roasted” or “Fried”. The dish could have originated in Persia or Arabia and brought to India by Arab Traders. One legend says that Timor, the lame brought it to Northern India from kazakhastan via Afganistan. Some say Biryani could have originated in West Asia. During the Moghul rule, its popularity grew. Lucknow, famous for its culture, adopted Biryani fast. Luknow was then called Awath and Lucknow Biryani got the name Awadhi Biryani. From North, Biryani culture travelled down to south to Hyderabad, and Mysore (by Tipusultan, of course). It spread all over Asia and became popular in Iran, Pakistan, Bangla desh, Sri Lanka, Malaysia etc.
?Biryani is mainly a non – vegetarian dish. The “Core” of this rice dish is commonly chicken or mutton. It could be beef, shrimp, deer meat or hare flesh. Due to the succulence of the Biryani, Vegetarians also wanted it sans meat. The vegetable biryani is called Tahiri Biryani. The book kapers hired by the Nawabs and Sultan were mostly ‘Hindus’. ‘Tahiri’ vegetable biryani probably was made to feed them, leading to its popularity in South India.
?Some of the spices / ingredients that go into making of biryani are ghee, peas, beans, cummin,? cloves, cardomon, cinnamon, bay leaves, coriander and mint leaves,? ginger, onion, garlic etc. Premier varieties include saffron and rose petals. The rice most commonly used is the famous “Basmati” rice. The biryani is cooked in a special style called “dum”.
?The side dishes are Raita (with curd), curd (Yoghurt), Korma, boiled egg etc.

Meat from poultry is a favorite food to include in diets. The psychological role of poultry can be as important as its nutritive value. Roast chicken, turkey, goose or duck is associated with feast days, holidays, family get – togethers and company meals. The many different kinds and classes of poultry, as well as the many different methods of preparation, offer variety for the main dish the year round.
?NUTRITIVE VALUE. Like other meats, poultry has protein of high quality and is a good source of iron, phosphorus and the B-complex vitamins, especially niacin. The fat varies with the kind, age and quality of the bird. In addition, the dark meat is slightly higher in fat content than the white meat, while the white meat contains more niacin.
?Poultry, as a rule, is lower in fat than beef is. For instance, 3 oz. of a lean beef cut such as flank steak has about 6 gm. of fat, while the same amount of chicken without the skin (which contains most of the fat) contains about 3 gm. of fat.
?DIGESTIBILITY. The high coefficient of digestibility, as well as rapidity and ease of digestion, makes poultry a valuable addition to the menu. Since the white meat contains a little less connective tissue and fat than the dark meat, it is slightly easier to digest. Duck and goose are comparatively high in fat. Broilers and fryers, beings younger, have less fat than the older roasters and stewing birds. Turkey can be classed with the latter group.
?BUYER’S INFORMATION. Many factors should be considered when buying poultry.
?Kinds of Poultry. Chicken, turkey. duck and goose are the kinds of poultry most commonly eaten and, of these, chicken is by far the most plentiful and popular. Less common and more expensive birds enjoyed are Cornish game hen, guinea hen and squab (pigeon).
?Class. Poultry classes within each kind are based on age, weight and sex and therefore are related to tenderness and suitable methods of cooking. A plump young chicken (usually 9 to 12 weeks of age), selected for broiling, weighs not over 21/2 Ib. The weight of a frying chicken averages 21/2 Ib to 31/2 Ib., and a roasting chicken (usually 3 to 5 months of age) averages 3 to 6 Ib. capons (castrated male birds), deluxe in quality, are usually under 8 months of age and weigh 6 to 9 Ib., ready – to – cook weight. They are exceptionally meaty, and the flesh is juicy, tender, and unusually fine in flavor. A capon is usually roasted. Fowls or stewing chickens are mature birds (usually more than 10 months of age) and their weights are variable.
?Turkeys are classed as fryers or roasters. Ducks weigh 4 Ib. or under for the small size and 5 Ib. or more for the large size. Ducks are usually marketed young as ducklings. Geese weigh 8 Ib. or under for the small size and 10 Ib. or more for the large size. Squabs and guineas are sold in some markets.
?Style of Processing. Most poultry is currently marketed ready – to – cook (whole or parts), although live and dressed birds are still available in some markets. Dressed and ready – to – cook poultry is sold fresh – chilled, cold storage or quick – frozen. Cold storage poultry is kept in refrigerated storage for a minimum of 60 days. Dressed poultry indicates that the bird has been bled and the feathers removed, but the head, feet and internal organs remain. The ready – to – cook (eviscerated) poultry has been bled, feathers removed and picked and internal organs, head, feet and oil sac removed. The meat of chicken and turkey is sold frozen or canned.
?Government Standards. Some poultry is labeled to show government inspection and grading, some to show inspection only, and some is neither graded nor inspected. The bird that carries an officinal grade mark has been examined for quality and then assigned a U.S. Grade A, B or C, according to Government standards. The inspection mark refers to the bird’s wholesomeness or fitness for food.
?The best quality poultry show these characteristics: full – fleshed and meaty breast and legs, well – distributed fat, and skin with few blemishes and pinfeathers. Young chickens and turkeys have smooth, tender skin, soft, tender meat and a flexible breastbone. An older chicken or turkey, suitable for stewing or braising, has coarser skin and a firm breastbone.
?The number of servings obtained from poultry is dependent upon the kind, weight, age, sex, grade and method of cooking. Ready – to – cook weight of poultry to buy per servings is: 1/4 to 1/2 chicken for broiling, about 1/2 lb. of chicken for frying, roasting and stewing, about 1 lb. of duck, about 2/3 lb. of turkey.

Chicken (Fowl)
100 gm Contains

1.?Moisture – 72.2g
2.?Protein – 25.9 g
3.?Fat – 0.6 g
4.?Minerals – 1.3 g
5.?Fibre – Nil
6.?Carbohydrate – Nil
7.?Calcium – 25 mg
8.?Phosporas – 245 mg
9.?Iron – Nil
10.?Calories – 109 kcal

Vitamin Contents: Riboflavin – 0.14 mg, Fobic acid free – 3.2 ug, Folic acid total – 6.8 ug.

Essential Amino Acids -
Approximate total Nitrogen g/100 gms – 4.14
Essential Amino Acids in mg. per gm N
Arginine – 350
Histidine – 160
Lysine – 500
Trypto phan – 60
Phenylalanine – 250
Tyrosine – 210
Methionine- 160
Cystine – 80
Threonine – 250
Leunine – 460
Isoleucine – 330
Valine – 320