At the Pohela Boishakh Festival, practically every Bangladeshi consumes Panta Ilish, a traditional dish (the first day of Bangla year). It is Bangladesh's most popular dish. This meal is one of their favorites since it is a wonderful representation and celebration of their culture and history.

It's a platter of soaked leftover rice topped with fried hilsa, achar, and dal. On the morning of Pohela Boishakh, people eat Panta Ilish and then participate in cultural programs. The salty and chili flavors combine in the tasty, crunchy, and delicious hilsa fish served with water-soaked cold rice and spicy bharta. After the first bite, you'll be hooked. Another fish, American shad, has a similar flavor to hilsa, so you can buy it and enjoy some Bengali delight.

Ingredients

• For Panta Bhat:
• Steamed Rice/Siddo vat - as required
• Water - as needed
• For Ilish Fry:
• Ilish fish/hilsh fish - 8-10 pieces
• Salt - 1 teaspoon
• Red Chili Powder - 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Oil for shallow fry
• For Garnish:
• Crispy Fried onion(Beresta) - 1/2 cup
• Dry Red Chili - 8-10 pieces roasted

Instructions

• Panta Preparation:
• Soak the steamed rice in enough water for at least 2-3 hours preferable overnight.
• Serve with fried ilish, bhorta, roasted dry red chili, onion slices and extra salt.
• Ilish Fry:
• Mix salt, turmeric and red chili with fish pieces.
• Heat 1/2 cup oil a non-stick flat fry pan.
• Fry fish pieces until brown and crispy.
• Garnish with fried onion, roasted dry red chili and onion slices.
• Serve with panta bhat.

One of the most popular dishes among Bangladeshis is Kacchi Biryani. It is so popular that it is served at almost all festivals and special events, such as weddings and picnics. This is one of my favorite dishes. Dhaka Kacchi Biryani is the most popular biryani in Bangladesh. Because of the high demand for this dish, the Dhaka street biryani vendor is always packed. Rice and marinated meat cooked in a variety of spices give this dish its distinct flavor. Nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onion, tomatoes, green chilies, and garlic are among the spices used. It's sometimes served with a salad and a boiled egg.

This mouthwateringly delicious recipe is thick and aromatic. A tip is to put a half spoon of biryani on your tongue without chewing it. You'll be able to taste the flavor as it spreads throughout your mouth. With a plate of biryani, everyone is thrilled, therefore you should try this small bit of magic as well.

Ingredients

• 1/2 Kg Basmati rice
• 1 kg Chicken
• 2 Onions, chopped
• 1/2 tsp Saffron
• 1 cup Milk
• Juice of 1 lemon
• Fresh green coriander - chopped
• 2 green chillies - chopped
• 1 Tbsp refined oil
• For the Marinade:
  
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 1/2 cup curd
• 1 tsp red chilli powder to taste Salt
• Spices for Chicken:
• 4 cloves
• Bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1/2 tsp cumin seeds
• Whole spices for rice:
• 2 cloves
• 2 green cardamoms
• to taste Salt
• For the Dum:
• Dough made of atta and water

Instructions

• Soak the basmati rice in water for 20 minutes to half an hour.
• Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.
• Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.
  
• Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.
• Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.
• Put the milk into a saucepan and heat till tepid. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.
• Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.
  

Khichuri is a rice-and-lentil-based dish (dal). Vuna Khichuri (roasted) is made with various spices and ingredients than regular Khichuri. It's accompanied by roasted pork and pickles. It's one of Bangladesh's most popular and delicious dishes. Khuchuri is a delicious lunch or dinner dish seasoned with turmeric and salt and served with ghee. However, by adding vegetables, dried fruit, and pork or chicken, you may make it tastier and more "gourmet." It's a hearty dish for rainy days and a favorite at family gatherings.

Ingredients:

• 200 g moong dal
• 200 g gobindobhog rice
• 200 g potatoes (5 cm chunks)
• 200 g cauliflower (5 cm florets)
• 100 g tomatoes (quartered)
• 80 g peas (blanched)
• 2 g cumin seeds
• 3 pcs cardamom (whole)
• 1 pc cinnamon (whole)
• 3 pcs cloves (whole)
• 3 pcs dried red chillies
• 4 pcs bay leaves
• 40 g ginger paste
• 40 g grated coconut
• 5 g turmeric powder
• 5 g cumin powder
• 25 g salt
• 50 g sugar
• 5 pcs green chillies (slit)
• 10 g ghee
• ½ tsp gorom moshla
  
• 15 g mustard oil
• 1.8 litres hot water
  

Instructions

• Rinse gobindobhog rice thoroughly, spread it it over a colander or net, and leave it to air-dry completely.
• Cut potatoes in 5-cm chunks, cauliflower into 5-cm florets, and tomatoes into quarters. Shell and blanch the peas.
• Set a kadai on medium heat and add the moong dal to it. Dry-roast the dal for about 6 minutes or till it turns pinkish-brown giving off a nutty aroma. Stir continuously throughout to get an even roast.
• Once roasted, transfer the dal to a large bowl or saucepan, and wash it. Rinse just once; overrinsing will cause the moong dal to lose its nutty scent. Strain over a colander and set aside.
• Back in the kadai, heat 5 g vegetable oil. Add the washed gobindobhog rice to it.
• Fry the rice for about 4 to 5 minutes, stirring frequently, till it takes on a glassy look. Frying activates the sweet smell of gobindobhog rice. Once done, transfer the rice to a plate; set aside.
• In the same kadai, add 15 g more vegetable oil. Fry the potatoes till they develop a golden film. Remove from oil and set aside. Add the cauliflower to the pan, fry till the florets are lightly coloured, and set those aside too.
• In a small bowl, mix the ginger paste, turmeric powder, and cumin powder with 50 g water. Keep it ready. Also set water to boil on the stove or in an electric kettle.
• Now, add 15 g mustard oil to the pan, set on medium heat. Once the oil is hot, temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.
• Add the grated coconut. Fry for about 3 minutes until the coconut turns golden.
• Add the ginger-turmeric-cumin paste to the pan. Fry the spices on medium heat till the their raw smell is gone and oil starts oozing from the mixture. This should take about 8 minutes. If you find during this time that the mixture has run dry, add about 50 g more water and continue frying.
• Add the tomatoes, cover, and cook for about 2 minutes.
• Next, add the fried gobindobhog rice, roasted moong dal, and 2 slit green chillies. Stir them into the spices and cook for about 2 minutes.
• Add 1.8 litres of hot water along with the salt. Cover the pan and allow its contents to boil for about 5 minutes. The heat should be set at low from this point onwards.
• Once the water is bubbling, add the fried potatoes and cauliflower. Cover and cook for about 15 minutes. Dal tends to settle at the bottom and stick to the pan, so don’t forget to stir occasionally, scraping the bottom thoroughly.
• After 15 minutes, add the sugar, blanched peas, and 3 more slit green chillies. Stir everything in and cook for 3 to 4 more minutes.
• Garnish with ghee and garam masala powder. Turn off the heat, cover the pan, and allow the khichuri to rest for 2 minutes before serving.
  

Polao is a rice dish in which a stock is cooked and spices are added. Morog Polao or Chicken Polao, which is Polao served with chicken, are two further versions of this delectable, mouth-watering delicacy. Although both polao and biryani are made with the same rice, the flavors are distinct due to the varied spices utilized. When you eat Morog Polao, however, you know you're not eating anything conventional. It has a royal flavor and is frequently served at weddings and other important occasions.

Ingredients:

• Chicken/ Cock Meat/ Morog: 2 Kg (cleaned and cut into 4 pieces)
• Rice (Preferebly Chinigura or Basmati): 500g
• Onion: 4
• Ginger Paste: 1 Tbsp.
• Garlic Paste: 1 Tbsp.
• Green Chilli: 8
• Alu Bukhara/ dried plum: 8
• Lemon Juice: 2 Tbsp.
• Poppy Seed: 1 Tbsp.
• Cashewnut: 10
• Oil: 100 ml
• Ghee: 1 Tbsp.
• Mawa: 2 Tbsp.
• Plain Curd: 200 ml
• Mishti Doi/ Sweet Curd: 100 ml
• Milk: ½ cup
• Saffron: 10 strings
• Garam Masala*: 1 Tsp.
• Turmeric Powder: 1 Tsp.
• Red Chili Powder: 1 Tsp.
• Salt: to taste

Instructions

• Cook the Chicken ( Morog)
• Put in Almonds in a small bowl, pour water and soak the almonds for 30 minutes.
• Heat oil and Ghee in your dutch oven over medium heat.
• Reduce the heat to low, add all the whole spices and give a quick stir for a few seconds to release the aroma from the whole spices.
• Add the sliced onion, sprinkle salt and over medium heat fry the onion until developed golden brown colour. Once done, remove about 2-3 tbsp of fried onion from the dutch oven for garnishing and spread it on a kitchen tissue lined plate.
• Next, add marinated chicken in the dutch oven and mix with the onion. Increase the heat to high, cook each side for 2 minutes, then flip the other side of the chicken pieces and cook for another 2 minutes on high heat. This way, chicken pieces will develop a golden brown colour and a crispy texture, but also chicken will release some moisture.
• At this point, add 1 cup of boiling water, give a stir to mix everything well, then over high heat cook for a minute.
• Once the liquid comes to a rolling boil reduce the heat to medium-low, cover with a lid and cook for 10 minutes, then remove the lid and give a stir so that the inner bottom doesn’t stick. Put the lid back and continue cooking or until the chicken is almost cooked through.
• Meanwhile, remove the soaked almond skin, put them in a grinder, add a little bit of water to make a paste.
• Once the chicken is almost cooked, add the almond paste and 1 tsp Kewra water. Mix everything well and over high heat cook for another 3-4 minutes,
• Don’t wash the Dutch oven, start cooking rice in it.
• Cook Rice ( Polao)
• First, drain the soaked rice and place them on a fine sieve.
• Next, add oil and Ghee in the Dutch oven, wait for a few seconds then add all the whole spices. Stir the spices over medium heat till the aroma released from them.
• Then add sliced onion, sprinkle salt and fry over medium-high heat till the onion developed a lightly brown colour.
• Add rice, sprinkle a little bit salt and keep stirring the rice for 3-4 minutes over medium-high heat. Don’t walk away at this point; else you may end up with burnt rice.
• Now, add 3 ½ cups of boiling water, increase the heat to high and bring to a boil. Cover the cooking pot with a lid, turn off the heat and set the timer for 5 minutes.
• Layer the Morog Polao
• Uncover the pot, gently remove half of the parboiled or half-cooked rice from the dutch oven to a mixing bowl.
• Add the cooked chicken and all the gravy in the dutch oven and spread it well.
• Next, drizzle milk, Kewra water, raisins, sugar.
• Add the remaining rice, garnish the top with fried onion. Put the lid on and set the dutch oven at the stovetop’s lowest possible setting for 20 minutes.
• After 20 minutes turn off the heat and wait for another 10 to 15 minutes before serving, serve hot with Bengali garden salad.
  

This meal is served in almost every restaurant in Bangladesh, and more than 50,000 grilled chickens are sold every day. There are many various ways to grill chicken, as well as many different seasonings to utilize. To tempt guests in to eat, several restaurants roast birds in a glass oven outside. It's a highly effective method. It is now commonly served with Naan Roti. Naan Roti is a leavened flatbread prepared in the oven that goes great with chicken. The chicken is spicy, and the bread is a touch sweet. This mixture gives your mouth a fantastic wild taste.

Ingredients

• 4 boneless, skinless chicken breast, cut into 1.5” cubes
• 1 red pepper, cut into 1” pieces
• ½ red onion, cut into 0.5” pieces
• Olive (to grease grill)
• ¼ cup Patak’s® Butter Chicken Spice Paste
• 2 packages naan
• ¼ cup Patak’s® Lime Pickle
• 12 sprigs fresh cilantro
• Salt and pepper, to taste

Instructions

• Preheat grill to medium-high heat.
• Alternate threading chicken, red peppers and red onions onto 4 metal or pre-soaked wooden skewers.
• Season with salt and pepper.
• Place skewers on lightly oiled grill and cook for 2 min.
• Turn and baste the cooked side with the Patak’s® Butter Chicken Curry Spice Paste. Cook, turning and basting as necessary, until the chicken is well done and the vegetables are soft, about 10 min.
• Just before serving, warm the naan on the grill for about 1 min on each side, turning once.
• To serve, place 1 skewer in the centre of each naan. Garnish with Patak’s® Lime Pickle and a sprig of cilantro. Fold the naan over the fillings and carefully remove the skewer.

Haleem is a traditional Arabic dish. It's a popular stew that includes meat (typically beef or mutton), lentils, barley, and spices. Haleem is a snack sold on street stalls and in bazaars (markets), and its preparation is a lengthy and difficult procedure. Mint, lemon juice, coriander leaves, fried onions, ginger root, and green chilies can all be added to the dish. Haleem is a high-calorie dish that contains protein, fiber, and carbohydrates from a variety of grains and pulses. This could explain why the meal is so popular during Ramadan for breaking the fast.

Ingredients

• 1/2 tsp lamb (boneless)
• 150 gms moong dal (washed)
• 50 gms dal chana
• 100 gms wheat (broken)
• 500 ml desi ghee
• 10 Cloves
• 4 Bay leaves
• 1 gms saffron
• 30 gms green chilly paste
• 10 gms turmeric powder
• 6 gms mace
• 10 gms green cardamom
• 50 gms garlic paste
• 50 gms ginger, grated
• 150 gms onion, fried
• 3-4 litre lamb stock

Instructions

• Wash and soak all the lentils and broken wheat together for 2 hours.
• Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
• Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
• Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
• Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
• Check for the seasoning and serve with the choice of breads

Seekh Kebab is a traditional Turkish dish that has gained a lot of popularity in Bangladesh. The meat is seasoned with a variety of spices to give it a distinct flavor. It's a delectable appetizer that's seasoned with ginger, garlic, green chili pepper, powdered chile, and other spices and is soft and succulent. Seekh Kebab is prepared in a way that brings out the flavor of the meat. Some people eat it with Roti, while others enjoy it alone.

Ingredients

• Oven temp: 375 F- 205 C
• 2 cups keema (minced mutton/lamb/beef)
• For marination:
• 1 tbsp vinegar
• 2 tbsp fenugreek leaves, chopped
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 1/2 tbsp salt
• 1/4 tbsp black pepper, powdered
• 1/4 tbsp garam masala
• 2 tbsp coriander leaves, chopped
  
• 1 tbsp green chillies, finely chopped
• Skewers to make the kebabs
• Oil for brushing
• chaat masala
• lemon wedges

Instructions

• In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.
• Then add garlic paste, ginger paste, salt and black pepper as per taste.
• Add chopped coriander leaves and green chillies.
• Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
• About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.
• Brush them with oil and cook for another 2 minutes.
• Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.
• Garnish with the chaat masala, onions, lemons and serve along with green chutney.
  

Puchka is probably the most popular snack and street dish in Bangladesh. It is popular in Bangladesh, Pakistan, and Nepal and originated in India. Puchka is a crisp, deep-fried round or ball-shaped flatbread served with mashed potato, dal, chaat masala, onion, and coriander. You can tell you're going to have a terrific taste experience as soon as you smell a puchka. The perfect balance of cold, spicy, tangy, sweet, and crunch is achieved. People frequent roadside puchka vendors with their friends since it is so popular.

Ingredients

• Crisp Puris 24
• Tamarind pulp 2 tablespoons
• Salt to taste
• Black salt (kala namak) 1 teaspoon
• Roasted cumin powder 1 teaspoon
• Red chilli powder ½ teaspoon
• Bengal gram (kala chana) ½ cup
• Potatoes boiled 2 large

Instructions

• Take boiled chana in a bowl. Add boiled potatoes and mash them together with your hand.
• Take the tamarind pulp in a deep bowl. Add salt, black salt, roasted cumin powder, red chilli powder and mix well. Add four cups of water and mix. Add ice cubes and mix properly.
• Make a little hole in the puris, put the potato-chana mixture in it, dip in the stirred prepared water and serve immediately.