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A few weeks earlier, Lee Mei from My Cooking Hut emailed me to guest post on her lovely blog.


Needless to say, i was thrilled to bits. Heee! Seriously, how could i not? Lee Mei doesn’t only contribute for Flavours Magazine, a food magazine distributed in South East Asia, she also creates recipes as well as styles and shoots photos for the dishes that she makes!

And that’s not all i tell ya. Lee Mei travels extensively and does beautiful travel write ups, not to mention stunning photographs.

So, after a few emails exchanged in between, i decided to challenge myself and suggested Chicken Biryani. Woo hooooo! Another Indian dish. Heeee. I am very sure by now you’d know how much i heart Indian dishes aye? :P


Biryani is derived from the Persian word “birian” which means ‘fried before cooking’ in Farsi. In modern India, there are 2 pincipal types of biryani, namely the Kutchi – raw biryani, and the Pukki – cooked biryani. I’ve done both versions and i love them both equally. However, i am a little biased towards the “Pukki” style. But if i’m running outta time, i’d do the Kutchi no doubt. Much easier (!) though some may say it’s a little tougher due to certain challenging process such as temperature control and meticulous control on the time.

The recipe i have for Lee Mei is done via “Pukki” style. For more photos and recipe, please hop over to my post on My Cooking Hut! At the same time, don’t forget to check out Lee Mei’s beautiful blog as well ;)

Oh, by the way.. i’ve also included an extremely easy recipe of spiced yogurt that goes beautifully with the biryani in the guest post!


ppssstttt : i love the spiced yogurt so much so that i eat it like that as my daily snack! cumin, the spice which i added to my yogurt plays a very importantly role to this gluttony life of mine. cumin is famous for aiding digestion *wink*

Note : if you’re wondering why is my biryani not red, orange or yellow.. ummm, that’s because i refused to use the colorings that are commonly used for biryani just to make it look pretty. instead, i rely on pinches of saffron threads (which you can’t quite see in the pictures) and spoonfuls of tumeric powder :)

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