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  • Shahi Pulao Recipe

    Shahi Pulao Recipe is a Royal (Shahi) Style Rice Recipe, here Basmati Rice are cooked with aroma of Whole Garam Masala and flavored with Rich Dry Fruits. You can serve this shahi pulao with dal fry or raita of your choice. Check it out the Shahi Pulao Recipe here!!

    Shahi Pulao Recipe
    Photo: Shahi Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup basmati rice
    • 1 onion, finely chopped
    • 3 green chilies, finely chopped
    • 1/2 cup mix dry fruit
    • 1/4 cup mint leaves, chopped
    • 1/4 cup coriander leaves, chopped
    • 1 tablespoon ghee or clarified butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon black cumin, crushed
    • few saffron strands, soak in 1 tablespoon of warm milk
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a pot and heat with ghee or oil. Then add black cumin.

    Step 2

    When they start to crackle add sliced onions. Saute till they become transparent.

    Step 3

    Then add ginger garlic paste,sliced green chillies and salt. Saute till the raw smell disappears.

    Step 4

    Now add chopped coriander and mint leaves and mix well. Now and basmati rice and 2 cups of water. Combined well and adjust the salt.

    Step 5

    Now cover the pot with lid and cook on low flame for 20-25 mins. Finally add soaked saffron and mix gently.

    Step 6

    Stir in the dry fruit. Now your simple and delicious yummy shahi pulao is ready to eat.

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    • Serve hot with any kind of raita.

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  • Soft & Spongy: The Perfect Rasgulla Recipe (Just Like the Sweet Shops!)

    Rasgulla

    A classic sweet of Pakistani cuisine. Rus Gullay is not difficult to make at home. Follow this recipe and serve your family a pleasant taste.If you are intimidated by the thought of making Rasgulla’s at home, breathe easy! I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try.

    Rasgulla Recipe
    Photo: Rasgulla Recipe

    Check it out the Rasgulla Recipe here !!

    [divider]

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 20  [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Rasgulla:

    • 500 ml Whole Milk
    • 2 tsp vinegar or lemon juice
    • 1cup sugar
    • 3 cups water

    For Sugar Syrup:

    • 1 cup sugar
    • 2 cups water

    [/tab] [tab]Yield: 20 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place the milk in a pan and let it boil. when it has come to a boil add vinegar or lemon juice, stir it well and turn off the stove.

    Step 2

    Stir slowly and gently until the milk starts to curdle and form like paneer on the surface and separates from whey.

    Step 3

    Drain out the paneer using a cloth and wash the paneer with cold water nicely so that the smell of vinegar goes away and drain out all the water from the paneer.

    Step 4

    Knead the paneer into a dough and roll it into small balls.

    Step 5

    Pour water and sugar into a pressure pan and when the water comes to a boil drop the paneer balls into the sugar syrup one by one.

    Step 6

    Close the cooker and cook the paneer balls an high flame until one whistle.

    Step 7

    Then reduce the flame to low and cook for 10 min. Now turn the flame to high again and cook until one whistle and turn off the stove.

    Step 8

    Let the paneer balls stay in the cooker until it cools down. Make a new sugar syrup for the sugar syrup using 1:2 ratio of water and sugar.

    Step 9

    Remove the cooked paneer balls from the cooker and drop it into the sugar syrup. Rasgulla are ready to serve. Enjoy!

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    • Serve Rasgulla as a dessert after meal.

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  • Chum Chum Cravings? Make This Easy Recipe at Home!

     Treat your sweet tooth with a new dessert and delight everyday by just following this delightful Chum Chum recipe. Check it out the Chum Chum recipe here!!

    Chum Chum Recipe
    Photo: Chum Chum Recipe

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    [one_fourth]Prep Time: 8 hours[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 litter milk
    • 1 kg sugar
    • 10 gm alum
    • 1/2 tsp. saffron
    • 10 almonds
    • 10 pistachio nuts
    • few drops of kewra essence

    [/tab] [tab]Yield: 8  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle.

    Step 2

    Remove it from the flame quickly otherwise the cheese will become hard.

    Step 3

    Pour it into the muslin bag or a thin cloth and allow to drain water.

    Step 4

    Press the bag and leave to drain for several hours.

    Step 5

    Add saffron powder in the paneer. Mix it well and make small triangular chum chum.

    Step 6

    Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera).

    Step 7

    Carefully drop in the chum chum. Cook for half an hour over low flame.

    Step 8

    Put the chum chum in a plate and make cream circles in their center.

    Step 9

    Garnish with sliced pistachio nuts and kewra essence. Delicious Chum Chum is ready to serve. Enjoy!

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    • Serve with green tea.

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  • Rice Halwa Recipe

    Just wanted to make something simple and sweet , for a nice rainy afternoon and I had only few minutes to spare . So I came up with this idea to try something new. This Halwa is prepared with raw rice, coconut and butter. A very easy and quick halwa. This has a lovely flavour. Nice with a cup of tea when craving something sweet. Check it out the Rice Halwa recipe here!!

    Rice Halwa recipe
    Photo: Rice Halwa Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Rice
    • 500 gm Sugar
    • 2 Coconuts
    • 1 cup Ghee or clarified butter
    • 1/2 Cashew Nuts
    • 4-5 green Cardamoms

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak the rice well and then grind it.

    Step 2

    Take out the coconut milk from coconut and keep aside.

    Step 3

    After taking out the coconut milk, grind the coconut scraped (in which the milk was taken) with the grinded rice.

    Step 4

    After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.

    Step 5

    Keep on stirring till it comes out easily without sticking to the karahi.

    Step 6

    Then add the coconut milk and continue stirring. Then add the sugar and add the ghee little by little. And again continue stirring.

    Step 7

    Then take it out from fire till it reaches halwa consistency (without sticking to the karahi).

    Step 8

    Grease the plate with ghee and add the above mixture. After when it has cooled cut into pieces.

    Step 9

    Garnish with cashew nuts. Rice Halwa is ready to serve. Enjoy!

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    • Serve with a cup of tea.

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  • Palak Pulao Recipe

    An Amazing  Palak  Pulao recipe, a ideal combination of taste and health .Palak pulao is a delicious rice preparation with the health benefits of palak (spinach). Simple, flavorful white basmati rice cooked with spinach and seasoned with cumin seeds and garam masala. Check it out the Palak Pulao Recipe here !!

    Palak Pulao recipe
    Photo: Palak Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups Basmati rice
    • 2 cups chopped spinach
    • 2 med. sliced onions
    • 3 cloves
    • 1 cinnamon stick
    • 5 black peppercorns
    • 3 green cardamom
    • 1 piece of ginger, finely chopped
    • 3 finely chopped green chillies
    • 1/4 tsp turmeric powder
    • 2 tbsp ghee/oil
    • Salt to taste

    [/tab] [tab]Yield:4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook rice and keep it separately.

    Step 2

    Make spinach paste and keep ready.

    Step 3

    Heat ghee and add cloves, cardamom, cinnamon and black peppercorns. Saute for a few seconds.

    Step 4

    Add sliced onions and fry till light brown color.

    Step 5

    Add ginger, green chilies, turmeric powder,salt and spinach paste. Cook till the spinach is fully cooked and all the water gets evaporates.

    Step 6

    Mix well with rice. Take it out in a serving dish. Palak Pulao is ready to serve.

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    • Serve hot along with raita.

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  • Spice Up Your Day: Make Delicious & Spicy Chicken Paratha!

    Have you ever made Spicy Chicken Paratha at home? If not, don’t hesitate and try this Spicy Chicken Paratha recipe. Take it from the expert and bring restaurant like flavor in your everyday meals. It is very easy to make. Serve hot with raita. Check it out the Spicy Chicken Paratha Recipe here !!

    Spicy Chicken Paratha recipe
    Photo: Spicy Chicken Paratha recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes [/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 Cup Boneless Chicken
    • 1 Cup Gram Flour
    • 2 Cup Wheat Flour
    • 1 Egg
    • ¾ Cooked Chapattis
    • 1 Tbsp Coriander Leaves
    • 2 Green Chilies
    • 1 Small Capsicum
    • 2 Onions
    • 1 Tomato
    • 1 Tsp Garam Masala
    • 1 Tsp Roasted Cumin Powder
    • ½ Tsp Red Chili Paste
    • Coriander Leaves
    • 2 Tbsp Oil
    • Salt to Taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Saute chopped onions in heated oil till they turn into pinkish brown.

    Step 2

    Add green chilies, red chilly powder, cumin powder, finely chopped capsicum, chopped tomatoes and chicken cut into tiny pieces.

    Step 3

    Mix and fry well till the oil begins to leave the edges of the pan Add coriander leaves and garam masala.

    Step 4

    Mix well and remove from flame.

    Step 5

    In a separate bowl, add some gram flour, egg, salt, a pinch of garam masala, little water and make batter.

    Step 6

    Prepare dough with wheat flour, just enough water, little oil and salt.

    Step 7

    Take dough ball roll it like chapatti and fill it with the chicken and roll it again.

    Step 8

    Dip it this stuffed chapatti in the gram flour coating.

    Step 9

    Shallow fry it well on a frying pan by smothering oil. Spicy Chicken Paratha is ready to serve.

    [/tab] [tab]

    • Serve with raita.

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  • Quick & Delicious Finger Food: Make These Easy Beef Cutlets for Parties!

    A meaty recipe of cutlets is here with an authentic taste . Just blend all ingredients and give them a shape of cutlets. You can also freeze them and pack your kids lunch box with it. Try this Beef Cutlets Recipe  and don’t forget to share your experience with us!!

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    Ingredients

    • 500 gm ground beef
    • 2 medium onions,chopped
    • 4 green chillies, chopped
    • 1 egg, lightly beaten
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tbsp red pepper flakes, crushed
    • 1/2 tsp black pepper
    • salt to taste
    • 1/4 cup fresh coriander leaves, chopped
    • 1 cup bread crumbs
    • oil for frying

    Directions:

    1. Wash and drain mince properly.
    2. In a food processor or chopper, place ground beef ,onion, green chillies, ginger garlic paste, half egg, coriander leaves, crushed red pepper and salt .
    3. Process for few minutes until well combined.
    4. Now spread remaining egg on your palm, and make oval shape cutlets.
    5. Place bread crumbs in a shallow dish put beef cutlets into it.
    6. Roll them and turn to coat evenly.
    7. Heat oil in a frying pan over medium low heat.
    8. Fry cutlets for 8-10 minutes or until turns golden and crispy.
    9. Then remove from the oil and drain on kitchen towel.
    10. Beef Cutlets are ready to serve.
    11. Serve with Tomato Ketchup.

  • The Authentic Taste of Peshawar: Peshawari Chicken Karahi Recipe

    Peshawari Chicken Karahi

    Do try this Peshawari Chicken Karahi Recipe !!

    Peshawari Karahi Recipe by Rida Aftab
    Photo: Peshawari Karahi Recipe 

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 3 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

    • 500 gm chicken
    • 1/2 cup oil or ghee
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 6 green chilies, thinly sliced
    • 4 tomatoes, finely chopped
    • 1 tsp black pepper, crushed
    • 1/2 tsp salt

    Directions:

    1. Heat oil in a deep pan or karahi.
    2. Add ginger garlic paste and cook for 1 minute.
    3. Then place chicken in it and cook for 10 minutes or until no longer pink.
    4. Put tomatoes and green chilies in it.
    5. Season with salt and pepper.
    6. Cover with a lid and simmer for 25 minutes on low flame.
    7. Turn the heat off.
    8. Take it out in a serving bowl.
    9. Sprinkle coriander leaves over it.
    10. Peshawari Karahi is ready to serve.
    • Serve with Naan and salad.

    If you like Peshawari chicken Karahi recipe and make it then let me know your feedback by commenting below.

  • The Perfect Eid Feast: Make Restaurant-Style Hyderabadi Haleem at Home!

    Hyderabadi Haleem

    Hyderabadi Haleem is a world famous delicacy which is mostly made in the Ramadan month when Muslims observe fasting. The taste is heavenly and this is the best food to break the fast. Try out this Hyderabadi Haleem recipe and see how much delicious it turns after prepared with some cashew and almonds nutty taste texture. Very lips smacking recipe must try on Eid.

    Hyderabadi Haleem Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 2 hours[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 kg Boneless Mutton
    • 1 tsp red Chilli Powder
    • 1 tsp turmeric powder
    • 2 Bay Leaf
    • 250 gm Dal Channa
    • 200 gm Whole Wheat
    • 50 gm Barley
    • 1/2 cup Oil
    • salt to taste

    For Garnishing:

    • Onion
    • Lime Slices
    • Green Chilies
    • Fresh Coriander Leaves
    • Sliced Ginger

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak all three grains overnight.

    Step 2

    Fry the meat in oil. Add all the spices and 4 to 5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.

    Step 3

    Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp turmeric powder. Add water and cook on low flame till very soft.

    Step 4

    When both are soft, mix the meat and grains together and leave on a very low flame. Keep mashing and mixing.

    Step 5

    It starts to boil and becomes bubbly fry a little onion in oil and add to it. Remove from heat.

    Step 6

    Sprinkle garam masala over it and garnish with fresh coriander leaves, green chilies, fried onion and lemon. Hyderabadi Haleem is ready to serve.
    [/tab] [tab]

    • Serve with hot naan!

    [/tab] [/tabs]

  • The Perfect Steak Dinner: Easy Beef Fillet Recipe

    Try this Beef Fillets recipe from a member of the Recipestable Community.

    beef fillets recipe
    Photo: beef fillets recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg beef fillets , undercut
    • 1/2 kg tomatoes, finely chopped
    • 1 teaspoon garlic paste
    • 2 teaspoon ginger paste
    • 2 teaspoon ground red chilies
    • 4 big green chilies , cut lengthwise
    • 3 tablespoon oil
    • 1 teaspoon salt

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Apply the ginger garlic paste and salt to the beef fillets and leave aside.

    Step 2

    Heat oil in a karahi (wok), add the ground red chilies and fry to a brown in color.

    Step 3

    Then add the chopped tomatoes and cook it for a while.

    Step 4

    Then add the beef fillets and cook till the fillets are tender. When water dries up, fry the fillets for a few minutes and remove from fire.

    Step 5

    Heat one tablespoon oil and fry green chilies into it. Put the chilies on the cooked fillets. Karahi Beef Fillets is ready to serve.

    [/tab] [tab]

    • Serve hot with french bread or naan.

    [/tab] [/tabs]

  • Aromatic Boneless Plain Biryani: A Simple Yet Flavorful Rice Dish

    Boneless Plain Biryani

    Wondering what to do with your leftover boil rice? This easy and quick Boneless Plain Biryani recipe is a great solution of your problem. Left overs can be too much valuable when you have lack of timings and guests arrived suddenly. This boneless Plain biryani could help you out in that situation. Frozen chicken stock, rice and boneless chicken are main ingredients to prepare this recipe. This is a nice aromatic rice dish and perfect to make any day of the week.

    Boneless Plain Biryani Recipe
    Photo: Boneless Plain Biryani Recipe

    Check it out the Boneless Plain Biryani recipe here!!

    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Servings: 4

    Difficulty Level: Medium

    Ingredients

    • 500 gm boneless skinless chicken, cut into 2 inch pieces
    • 2 cups boiled rice
    • 1 cup chicken stock
    • 1/2 cup clarified butter or ghee
    • 1/2 cup milk
    • 2 bay leaves
    • 1 piece of nutmeg
    • 1 pinch of saffron
    • 2 piece mace
    • 6 green chilies
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon kewra
    • 1 teaspoon black cumin seeds
    • 1 teaspoon black pepper
    • 1/2 teaspoon badyaan flower powder
    • 1/2 teaspoon yellow food color
    • salt according to taste

     

    Directions:

    Step 1

    Heat ghee or clarified butter in a large pot.

    Step 2

    Add ginger garlic paste, bay leaves, black cumin, nutmeg and mace. Cook for 1 minute then add boneless chicken and cook until all juices run clear.

    Step 3

    Add chicken stock salt and green chilies. Cover with a lid and simmer for 10 minutes or until chicken is tender.

    Step 4

    Now Layer boiled rice, badyaan flower powder, kewra, saffron, mint and yellow color. Tightly cover the pot and simmer for 10-15 minutes on low flame.

    Step 5

    Turn the stove off. Take it out in a dish. Delicious Boneless plain biryani is ready to serve. ENJOY!!

    Serving Suggestions:

     

    If you like Boneless Plain Biryani Recipe and make it then let me know your feedback by commenting below.

  • Plain Dehli Biryani Recipe

    Plain Dehli Biryani:

    This is an excellent, easily prepared Plain Dehli Biryani Recipe, combining rice and meat with spices. Use homemade spices instead of packet masala to get a great taste and texture of Plain Dehli Biryani. This Plain Dehli Biryani is a nice aromatic rice dish and perfect to make any day of the week. Try this Plain Dehli Biryani recipe and don’t forget to share your experience with us !!

    Plain Dehli Biryani recipe
    Photo: Plain Dehli Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time:45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken
    • 500 gm basmati rice, soaked in cold water for 30 minutes
    • 2 onions, thinly sliced and fried
    • 2 tomatoes, thinly sliced
    • 1 cup plain yogurt
    • 1/2 cup ghee or oil
    • 1/2 cup milk, add green cardamom in it
    • 1 tablespoon ginger, thinly sliced
    • 1 tablespoon whole garm masala
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon green cardamom powder
    • 1/4 teaspoon black cumin powder
    • 12 cloves
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a deep pot over medium-high heat. Add chicken. Stir and cook for 10 minutes or until chicken is no longer pink.

    Step 2

    Now add yogurt, ginger, cloves, tomato, garam masala powder, black cumin powder, red chili powder, turmeric powder and salt.

    Step 3

    Cook it on low flame for 15 minutes or until all water dries up.

    Step 4

    Meanwhile, boil water in another large pot. Add the rice, whole gram masala, and salt. Cook the rice for 8 minutes or until ¾ done.

    Step 5

    Drain rice in a colander.

    Step 6

    Mix pinch of yellow color in cardamom milk.

    Step 7

    Take a large pot, layer the cooked rice and chicken in it to form at least 2 sets of layers.

    Step 8

    Top with fried onion. Cover the dish tightly. Let it simmer for 10 minutes or until done.

    Step 9

    Take it out in a serving dish. Delicious Plain Dehli Biryani is ready to serve. ENJOY!!

    [/tab] [tab]

    [/tab] [/tabs]

  • Cheesy & Juicy: The Irresistible Chicken Cheese Kabab Recipe!

    Chicken Cheese Kabab

    Melt-in-the-mouth chicken `n cheese starter.This Chicken Cheese Kabab Recipe is for all ladies who want to make something new with chicken. Make it at home and you will forget the restaurant one. Simply Delicious and mouthwatering. Check it out the Chicken Cheese Kabab Recipe here!!

    chicken cheese kabab recipe
    Photo: chicken cheese kabab recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 boneless skinless chicken breasts, cut into cubes
    • 1 egg, lightly beaten
    • 1 cup thick yogurt
    • 1 cup cheddar cheese, grated
    • 1/2 cup fresh cream
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon gram flour
    • 1 tablespoon cornflour
    • 1 tablespoon fresh coriander leaves, chopped
    • 1 teaspoon green chili paste
    • 1 teaspoon cumin seeds, crushed
    • 1 teaspoon black pepper
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • Oil for shallow frying

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Break egg into a small bowl. Add cumin seeds, ginger garlic paste, green chilli paste, coriander leaves, gramflour, and cornflour. Mix well.

    Step 2

    Now add turmeric powder, black pepper, salt, fresh cream, cheese and yogurt. Mix and make a smooth paste.

    Step 3

    Put chicken into the cheese mixture. Stir to coat evenly. Cover and marinate al least for 30 minutes.

    Step 4

    Soak bambooo skewers in the cold water.

    Step 5

    After 30 minutes, put chicken cubes onto bamboo skewers.

    Step 6

    Heat a non stick grill pan over medium high heat. Drizzle some oil.

    Step 7

    Put chicken skewers on the hot pan. Shallow fry chicken kababs, turning the skewers from time to time, until the kebabs are golden on all sides.

    Step 8

    Transfer into a serving platter.  Delicious Chicken Cheese Kabab are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with mint chutney.

    [/tab] [/tabs]

  • Level Up Your Lunch: Tandoori Chicken Wraps Recipe (So Easy!)

    What could be more yummy than this Tandoori Chicken Wraps recipe in hunger? Another Yumilicious and different variety of Chicken Wraps. I made a spicy hot version, and completely loved it. You can prepare this Tandoori Chicken Wraps at home easily and may enjoy its smokey and meaty taste with whole family and friends. Check it out the Tandoori Chicken Wraps recipe here!!

    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe
    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe
    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe

    [divider]

    [one_fourth]Prep Time: 1 hour[/one_fourth]

    [one_fourth]Cook Time: 20 minutes[/one_fourth]

    [one_fourth]Servings: 8 [/one_fourth]

    [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Marination:

    • 750 gm boneless skinless chicken breasts, cut into strips
    • 1 cup plain yogurt
    • 2 tsp tandoori masala mix
    • 1 tsp curry powder
    • 1 tsp black pepper
    • 1 tsp red pepper flakes
    • 1 tsp salt
    • 1 tsp cooking oil
    • a pinch of turmeric powder
    • a pinch of red food color

    For Spicy Yogurt Sauce:

    • 1 cup plain yogurt
    • 1 cucumber, shredded
    • 1 onion, grated
    • 1 tsp green chutney
    • 1/2 tsp chat masala
    • 1/4 tsp red chili powder

    For Chicken Wraps:

    • 8 tortilla breads
    • 1 tomato, thinly sliced
    • 1 onion, thinly sliced
    • 1 cup lettuce leaves, chopped
    • 1/2 cup green mango chutney
    • 1/2 cup chili garlic sauce

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving:

    • Calories: 552.6
    • Fat: 19.4 g
    • Cholesterol: 59.0 mg
    • Sodium: 1595.1 mg
    • Carbohydrate: 64.6 g
    • Dietary Fiber: 4.2 g
    • Sugars: 6.5 g
    • Protein: 28.4 g

    [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make marination:
    In a mixing bowl, mix together the yogurt, tandoori masala, curry powder, black pepper, red pepper, salt, turmeric powder and food color.

    Step 2

    Put chicken in the yogurt mixture. Stir to coat evenly. Cover and marinate in the refrigerator for 1 hour.

    Step 3

    To Make Yogurt Sauce: In a small bowl, combine the yogurt, cucumber, onion, chat masala, red chili and green chutney. Stir until smooth. Cover and place in the refrigerator for 30 minutes.

    Step 4

    Now heat 1 teaspoon oil in a deep pan or skillet over medium high heat. Add chicken along with all the marinade. Stir and cook for 15-20 minutes or until chicken is no longer pink and all water dries up.

    Step 5

    To serve: Lightly toast the tortilla bread. Divide chicken into 8 equal portions. Top each tortilla with yogurt sauce, lettuce leaves, mango chutney, tomatoes, onion and chili garlic sauce. (whatever else you like).

    Step 6

    Roll up the wraps and secure with a woodenpick. Delicious Tandoori Chicken Wraps are ready too serve. ENJOY!!

    • Serve with chutney and french fries.

    [/tab] [/tabs]

  • Eid Feast Must-Have: The Perfect White Mutton Biryani Recipe

    White Mutton Biryani

    The name in itself says that it is a royal dish among all the other rice preparations of Pakistan and Indian. There are many subtle variations to biryani, the familiar elements found in all of them is the harmonizing of Indian condiments, spices ,stock & yogurt. The aroma of cinnamon, cloves, bay leaf and cardamom distinctly fills the air. The blending of two whole and separate dishes into one, bursting with flavour. When it comes to Biryani, one can understand by the tempting aroma and fragrance of the dish, how much effort the cook has put into it. Today I’d like to share my White Mutton Biryani recipe with you all which is actually a combination of Dum Biryani and Yakhni Pulao. Goes great with simple salad and zeera raita. Check it out the white Mutton Biryani recipe here and don’t forget to leave your comment below the post.

    White Masala Biryani recipe
    Photo: White Masala Biryani recipe

    [divider] [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last] [divider] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For stock (yakhni):

    • 6 cup water
    • 4 bay leaves
    • 2 black cardamom
    • 6 garlic cloves
    • 8 mint leaves
    • 1 small piece of dried ginger
    • 1 cinnmon stick
    • 1 tablespoon fennel seeds

    For Mutton Biryani:

    • 500 gm mutton
    • 500 gm basmati rice
    • 1 large onion, thinly sliced
    • 2 tomatoes
    • 1 cup plain yogurt
    • 1/2 cup brown onion
    • 1/2 cup oil
    • 4 cloves
    • 4 green caradmom
    • 1 black cardamom
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon green chili paste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large pot, add water, bay leaf, dried ginger, cinnamon stick, fennel seeds, black cardamom, garlic cloves and mint leaves in it.

    Step 2

    Bring to a boil and cook for 30 minutes. Strain the stock and set aside.

    Step 3

    Put mutton in the pan. Add stock, ginger garlic paste, cloves, sliced onion, black cardamom, green cardamom, green chili paste. Cover and cook for 1 hour or until mutton is almost tender.

    Step 4

    Now add, yogurt. Cook fro 10-12 minutes or until all water dries up.

    Step 5

    Meanwhile, boil rice with salt until half done. Strain and reserve half cup water of the rice.

    Step 6

    Layer mutton mixture, tomato slices, brown onion and boil rice in a heavy bottom skillet or pot. Drizzle reserved water from rice over it.

    Step 7

    Heat oil and pour on the top of rice. Cover and simmer for 15 minutes on low flame or until cooked thorough.

    Step 8

    Take it out in a serving dish. Garnish with mint leaves. Delicious white Mutton biryani is ready to be serve.

    [/tab]

    [tab]

    Notes:- 
    • While frying onions, add a pinch of salt. This speeds up the frying process.
    • You may boil the chicken a day before the cooking to make it easier the next day.
    • Do not overcook the rice or else it will become mushy.

    [/tab]

    [tab]

    • Serve with green salad and zeera raita.

    [/tab] [/tabs]

  • Eid Special: Make Restaurant-Style White Mutton Karahi!

    White Mutton Karahi

    When guest arrive unexpectedly and you just want to make a quick dish. Then this White Mutton Karahi recipe here will help you out. I added a new taste to the traditional mutton karahi with unique style. Entertain your family and guest with this delicious taste of white mutton karahi. Check it out the recipe here!!

    White Mutton Karahi Recipe
    Photo: White Mutton Karahi Recipe

    [divider]

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 20 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg mutton
    • 1 cup plain yogurt
    • 1/2 cup oil or clarified butter
    • 2 onions, finely chopped
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon cumin seeds, crushed
    • black pepper as required
    • salt to taste

    For Garnishing:

    • 1/2 bunch fresh coriander leaves, chopped
    • 4 green chillies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a deep pan or karahi. Saute ginger garlic paste in it.

    Step 2

    Add onion and cook for 2-3 minutes or until translucent.

    Step 3

    Now add mutton and cook for 20 minutes or until all water of mutton dries.

    Step 4

    Now add 2 cup water, coriander, cumin and salt. Cover and cook for 1 hour or until meat is almost tender.

    Step 5

    Now add yogurt and black pepper, cook on high flame until the oil separates from the gravy and meat tenderize.

    Step 6

    Adjust the seasoning. Garnish with fresh coriander leaves, green chillies and sliced ginger. Delicious White Mutton Karahi is ready to serve. ENJOY!!

    Tips: Use undercut mutton to prepare Mutton Karahi.

    [/tab] [tab]

    • Serve with Naan, salad and zeera raita.

    [/tab] [/tabs]