Friday lunch meal -Polaw and chicken roast.

Polao Roast is the name of a culinary beauty in Bengali cuisine.Polao roast is a must-have for weddings, birthdays, or any other occasion.Polar is usually cooked with basmati or black cumin rice.These rices are washed and fried in ghee, cinnamon, cardamom or cloves.And for a slightly sweet taste, a little sugar or raisins or the aroma of Keora water is added.
After cooking, the polao become crispy and their aroma spreads everywhere.Fried almonds, raisins, and potatoes make polao a symbol of a festival.Unlike the simplicity that is usually found in rice, Polao seems to be an expression of great care and

sincerity.On the other hand, roast, especially chicken roast, is the king of the traditional Bengali feast.Here are the

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ingredients and preparation method for roast cooking.First step for roast cooking.
Ingredients:
🔹Onion slices
🔹 Chopped onion
🔹Sour cream
🔹Tomatoe sauce
🔹 Soybean Oil
🔹Ginger Paste
🔹Garlic Paste
🔹 Cardamom
🔹Cinnamon
🔹Bay Leaf
🔹 Radhuni Roast Spices
🔹Salt
🔹Raisins
🔹Plams
🔹Nut paste.
Cooking method:
First, marinate the chicken pieces with chili powder and salt for a while

. Then lightly fry them in soybean oil.

In another pan, add oil and chopped onion. After the chopped onion turns light brown, add ginger paste, garlic

paste, onion paste and all the sRaisins
ne by one. Then add the meat pieces and remove after 30 minutes.

Here are the second step for polaw cooking.
Ingredients :
🔸Soyaben oil
🔸Onion slices
🔸Milk

       🔸Ginger paste
       🔸Garlic paste
       🔸Raisins
       🔸Ghee

Cooking method:

Cooking method: First, fry the onion in

soybean oil. After the onion turns light brown, add ginger paste, garlic paste,

raisins and rice. Then add water and milk and simmer for 30 minutes.

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