Question

напишите древнею и национальную блюдо любого страны и напишите состав этого блюда.Напишите пожалуйста на английском

Answer 1

The most traditional dish of England is fish with deep-fried potatoes, which are usually cooked with salt and spirit vinegar, and served wrapped in a newspaper. It prepare very quickly and conveniently. Also during the industrialization in Lancashire, in the North-West of England, one dish appeared that could quickly feed many people, named it after this time - Lancashire stew. It consisted of meat, onions and potatoes and was baked in the oven on a slow fire in a heavy pot all day. The dish requires minimal cooking and incredibly tasty. It was impossible to break away from him. It is sometimes served on holidays in the North of England, because it is easy for them to feed a large number of people, and is relatively inexpensive.

на всякий случай  и здесь напишу))

Answer 2

Certainly! Here's a traditional and national dish from India called "Chicken Biryani":

Chicken Biryani:

Ingredients:

• 500g Basmati rice
• 500g chicken, cut into pieces
• 2 large onions, thinly sliced
• 1 cup plain yogurt
• 4 tablespoons biryani masala (a mix of ground spices such as cinnamon, cardamom, cloves, and bay leaves)
• 2 teaspoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 cup chopped tomatoes
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup fried onions (optional, for garnish)
• 1/4 cup ghee or vegetable oil
• 1/2 cup milk
• Saffron strands (soaked in milk) or yellow food color (for coloring the rice)

Instructions:

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes and then drain it.
2. In a large pot, heat the ghee or vegetable oil. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions from the pot and set them aside for later use.
3. To the remaining onions in the pot, add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
4. Add the chicken pieces and cook until they are slightly browned on all sides.
5. Mix in the chopped tomatoes, half of the chopped mint leaves, half of the chopped coriander leaves, and the biryani masala. Cook until the tomatoes become soft and the spices are well combined with the chicken.
6. Lower the heat and stir in the plain yogurt, ensuring it's evenly distributed in the mixture. Cook for a few more minutes until the chicken is tender and fully cooked. Adjust seasoning to taste.
7. In a separate large pot, bring water to a boil and cook the soaked basmati rice until it is 70-80% cooked. Drain the water from the rice.
8. Layer the partially cooked rice over the chicken masala in the pot. Sprinkle the remaining chopped mint and coriander leaves on top of the rice.
9. Pour the saffron-infused milk (or yellow food color) over the rice and spread the reserved fried onions on the top.
10. Cover the pot with a tight-fitting lid and place it on a tava (griddle) on low heat. Cook for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook with steam.
11. Once done, gently fluff the biryani with a fork and serve hot with raita (yogurt-based side dish) or a side salad.

Chicken Biryani is a delicious and aromatic rice dish that is cherished across India and is often prepared during festive occasions and special gatherings. It comes in various regional variations, but the essence of flavorful rice and spiced chicken remains consistent throughout. Enjoy!