Zees kitchen

Kentucky Butter Cake🤤🤤
Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Butter Sauce:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Follow https://www.facebook.com/groups/allgrandmasrecipes for more delicious recipes!🤤

How I make my Chicken Biryani🍗🍚🍲🍲

A Cooking with Shelly Recipe

1 Chicken portioned and skin removed
5 tbs Plain Yogurt
1 tbs Chilli powder
1 tbs Garum Masala
1 tbs Curry Powder
2 tbs garlic and ginger paste
1 tbs Cumin
1 tbs Tumeric
1 tbs Salt
2 tbs Biryani Masala
Juice of 1 lemon
3 potatoes cut in cubes

Mix all the above ingredients together until chicken is well coated. Refrigerate for at 2 hours, can be refrigerated overnight as well.

Fried Onions
1 Onion sliced thinly and fried until brown.
And set aside.

Ingredients for Rice
3 cups of Basmati rice (soaked in water for an hour and drained when
1 tbs Salt
2 bay leaves
2 tsp fenugreek seeds
1 stick cinnamon
6 cardamom pods.

Bring 8 cups of water to the boil and add the above ingredients, and boil rice for 4 - 5 mins. Strain and set aside.

Yellow food colouring (I used the powdered one)
4 Tbs melted butter

1 large onion chopped
4 tbs oil

To a large pot on Medium to high heat add the onions to 4 tbs oil and sauté until onions are golden brown. Now add your marinated chicken and potatoes and cook for about 30 - 40 mins stirring constantly, until potatoes are soft. Add a little bit of water if needed while Cooking.

When done, dish out half of the biryani mixture and put a layer of rice on top of the biryani mixture in the pot . Sprinkle some yellow food colouring on the rice and some fried onions and some melted butter
Repeat the process until you finish with a layer of rice, fried onions and butter and the lastly chopped coriander.
Cover pot with foil put the lid on and simmer on very low heat for 10- 15 minutes.