Hey y’all, today I wanna share with y’all some bomb ass recipes that’ll have your taste buds dancing! First up is this Chicken Carbonara dish that is creamy, sinful, and indulgent AF.
Chicken Carbonara Recipe:
Ingredients:
- 1 lb spaghetti
- 4-6 slices bacon, chopped
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Cook chopped bacon in a large skillet over medium-high heat until crispy. Remove bacon and set aside, leaving the grease in the pan.
- Saute chicken in bacon grease until cooked through and no longer pink. Remove chicken and set aside with bacon.
- In a medium mixing bowl, whisk together Parmesan cheese, eggs, heavy cream, minced garlic, and salt and pepper until well combined.
- Add the cooked spaghetti to the pan with the bacon grease and toss to coat.
- Pour the egg mixture over the spaghetti and cook over low heat, stirring constantly, until the sauce thickens and clings to the noodles.
- Add the cooked chicken and bacon to the pan and toss to combine.
- Garnish with additional Parmesan cheese and serve immediately.
Next up, we have this drool-worthy dish called Biryani, which is a flavorful, aromatic and spiced rice dish.
Biryani Recipe:
Ingredients:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 3 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 green cardamom pods
- 1 black cardamom pod
- 2-3 cinnamon sticks
- 2-3 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic paste
- 1 lb chicken, cut into small pieces
- 1/2 cup plain yogurt
- Salt, to taste
- Cilantro and lemon wedges, for garnish
Instructions:
- Heat ghee or oil in a large pot or Dutch oven over medium heat.
- Add sliced onions and cook until golden brown and crispy, stirring occasionally.
- Add green cardamom, black cardamom, cinnamon sticks, cloves, bay leaf, and cumin seeds to the pot and cook for a minute until fragrant.
- Add turmeric and red chili powder to the pot and cook for another minute.
- Add ginger-garlic paste to the pot and cook for a minute until fragrant.
- Add chicken to the pot and cook until no longer pink.
- Add plain yogurt to the pot and stir well to combine.
- Cover the pot and simmer for 10-15 minutes until the chicken is cooked through.
- Spread half of the cooked rice on top of the chicken mixture in the pot.
- Sprinkle with a pinch of salt.
- Add the remaining rice on top of the first layer and sprinkle with another pinch of salt.
- Cover the pot and simmer on low heat for 15-20 minutes until the rice is cooked through.
- Remove from heat and let rest for 10-15 minutes before serving.
- Garnish with cilantro and lemon wedges.
I hope y’all enjoy these recipes as much as I do! Let me know in the comments which one you wanna try out first.
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