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Tag: spicy

  • Andhra Chicken Pulao Recipe

    Andhra Chicken Pulao

    Andhra chicken pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sauteed vegetables with rice (uncooked rice) combined together until done.It’s a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish. This Andhra pulao is prepared with adding chicken with fine meat, rice and seasonings. This Andhra chicken pulao is a kind of biryani but is lighter and is not greasy. Check it out the Andhra chicken pulao recipe here!!

    Andhra Chicken Pulao recipe
    Photo: Andhra Chicken Pulao 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: Difficult [/one_fourth_last]

    [divider]

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

    • 1 kg chicken
    • 1 kg basmati rice
    • 3 medium-sized onions, sliced
    • salt to taste
    • 100 ml vegetable oil
    • 100 ml unsalted butter
    • 4 cinnamon sticks
    • 2 green cardamom
    • 3 cloves
    • 2 star anise
    • 2 sprigs fresh curry leaves
    • 1 tbsp fresh ginger paste
    • 1 tbsp fresh garlic paste
    • 4-6 fresh green chilies, sliced
    • 400 ml buttermilk
    • 4 medium-sized tomatoes, diced
    • 1 cup coconut milk
    • 1.25 liter chicken stock
    • 1 bunch fresh coriander leaves, chopped
    • 1 lemon, cut into quarters

    [/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

    Cut the chicken into 16 pieces, wash and keep aside to drain.

    Step 2

    Wash and soak the rice in cold water for approximately 20 minutes.

    Step 3

    Apply approximately 3g of salt to the sliced onions and keep aside.

    Step 4

    In a thick-bottomed pot, heat the oil and butter combination and crackle the whole ‘Garam Masala’.

    Step 5

    Reduce the fire and add the star anise along with 1sprig of curry leaves.

    Step 6

    Add the sliced onions and saute over medium heat till golden-brown.

    Step 7

    Add the ginger and garlic pastes and cook till golden brown.

    Step 8

    Add the chicken pieces to the above mixture and cook till it is browned.

    Step 9

    Add the slit chillies, the remaining sprig of curry leaves, salt to taste and the buttermilk. Cook till the chicken is cooked and the moisture content is reduced to half.

    Step 10

    Add the chopped tomatoes and the milk of 1coconut or half a can of coconut milk. Cook till the tomatoes are done and add water or stock to the mixture.

    Step 11

    Allow it to come to a boil, drain the water from the soaked rice and add it to the pot.

    Step 12

    Stir the rice till it is well mixed with the chicken, check the seasoning and cook it till all the moisture is nearly absorbed.

    Step 13

    Remove the pot from the fire, cover it with a clean wet cloth and a tight-fitting lid.

    Step 14

    Place in a moderate oven (220-240°C) for about 15-20minutes till the rice is done.

    Step 15

    Garnish with fresh coriander leaves and drizzle with lemon juice. Delicious Andhra Chicken Pulao is ready to serve. ENJOY!!

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    • Serve with mint raita.

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    If you like this Andhra Chicken Pulao Recipe and make it then let me know your feedback by commenting below.

  • Healthy & Flavorful: A One-Pot Fish Pulao Recipe Packed with Nutrients!

    Fish Pulao:

    Why don’t you try fish else fried fish form? This fish pulao recipe is for those who are fond of fish and want to avoid meat for health purpose, fish pulao provides variety and is quite nutritious. It is also easy to prepare with simple ingredients. Try this fish pulao recipe, you will love its taste even your family would give you many praising words on this dish for sure. Check it out the Fish pulao recipe here!!

    Fish pulao recipe
    Photo: Fish pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 3[/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]

    • 300 gm fish fillets
    • 1 cup rice , boiled till almost done
    • 1 cup yogurt
    • 1/2 cup onion paste
    • 1/4 cup fried onions
    • 1/4 cup cream
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon garam masala powder
    • 2 tablespoon fresh chopped coriander
    • oil for pan frying

    [/tab] [tab]Yield: 3 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

    In a small bowl, mix together the onion, ginger- garlic paste, red chili, turmeric, salt, garam masala and half a cup of yogurt.

    Step 2

    Put yogurt mixture over the fish fillets. Toss to coat evenly. Cover and marinate for 30 minutes to blend flavors.

    Step 4

    Heat the oil in a shallow pan over medium heat. Fry fish for 10 minutes or until brown and cooked through.

    Step 5

    Take off the heat.

    Step 6

    Stir in the remaining yogurt, cream, fresh coriander, and half the fried onions.

    Step 7

    Place half the rice in a greased wok or pan in a single layer.

    Step 8

    Arrange fish fillets over the rice and cover with the rest of the rice.

    Step 9

    Seal the pan and place over low heat for 20-30 minutes.

    Step 10

    Dish it out. Garnished with the fried onion. Fish Pulao is ready to serve.

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    • Serve with salad and raita.

    [/tab] [/tabs]

    If you like this Fish Pulao Recipe and make it then let me know your feedback by commenting below.

  • Flavorful Fusion: Easy Chicken & Chickpea Pulao (Aromatic & Hearty!)

    Chicken and Chickpea Pulao

    This Chicken and Chickpea Pulao is one of the quickest and yet tastiest meal one can make in emergency situations. This Chicken and Chickpea Pulao recipe is way different than the usual Pulao recipe. This one is a bit spicy and more “masalay daar” as I call it. Very delicious and healthy pulao, love it. You can make also it from left over chickpea curry. Just add a little more salt and garam masala to the curry and cook rice with the curry, mixed together. Check it out the Chicken and Chickpea Pulao Recipe here!!

    Chicken and Chickpea Pulao recipe
    Photo: Chicken and Chickpea Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10  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]

    • 1 pound boneless skinless chicken thighs, cubed
    • 3-1/2 cups chicken stock
    • 2 cups long grain rice
    • 1 cup boiled chickpeas
    • 1 Onion, thinly sliced
    • 1/4 cup clarified butter (desi ghee)
    • 1 tablespoon  oil
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala, crushed
    • 1 teaspoon crushed red chili
    • 1 pinch saffron threads
    • 1 cinnamon stick
    • 2 bay leaves
    • 1/4 cup sultanas
    • 1/4 cup cashew nuts, toasted
    • 2 tablespoon fresh coriander, chopped
    • 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]Recipe Tip’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, soak the saffron threads in 2 tbsp boiling water. Mix well and set aside.

    Step 2

    Meanwhile, heat oil in a large skillet or wok over medium heat.

    Step 3

    Add the chicken, coriander, red chili, cumin and salt. Stor and cook over medium heat for 5 minutes, or until chicken is no longer pink.

    Step 4

    Remove from the pan and set aside.

    Step 5

    Now Melt butter over medium heat. Saute onion for 5 minutes or until softened.

    Step 6

    Add ginger garlic paste and cook 1 more minute.

    Step 7

    Stir in the rice, return the chicken to the pan and pour in the chicken stock. Adjust the seasoning.

    Step 8

    Add the bay leaves, cinnamon stick and saffron with its soaking water.

    Step 9

    Bring to the boil. Cover and simmer for 15 minutes or until the rice is almost cooked, adding more stock as needed.

    Step 10

    Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.

    Step 11

    Transfer to a warm serving platter. Sprinkled with the toasted nuts and chopped corainder. Delicious Chicken and Chickpea Pulao is ready to serve.

    [/tab]

    [tab]

    1. If you are not used to have it that spicy you can always lessen the quantity of chili powder.
    2. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
    3. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely then cover and simmer it on low heat, otherwise you’ll end up with a mushy halwa rather than your regular Pulao rice.

    [/tab]

    [tab]

    • Serve with raita or salad.

    [/tab] [/tabs]

    If you like this Chicken and Chickpea Pulao recipe and make it then let me know your feedback by commenting below.

  • Steamed Egg Cubes Curry Recipe

    If you are bored eating regular style of egg curries and looking for a variation, you should definitely try this out. Usually we use boiled eggs in egg curries. But in this Steamed Egg Cubes Curry recipe, we steam the eggs initially and then we cut the steamed eggs into small cubes.

    If you like this Steamed Egg Cubes Curry recipe and make it then let me know your feedback by commenting below.

    Steamed Egg Cubes Curry Recipe
    Photo: Steamed Egg Cubes Curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 2[/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]

    • 4 eggs, lightly beaten
    • 1 onion, chopped
    • 3 green chilies, chopped
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin and mustard seeds
    • 1/4 teaspoon garam masla powder
    • a pinch of turmeric powder
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon cooking oil
    • salt to taste

    [/tab] [tab]Yield: 2 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 bowl and spray little oil and pour beaten eggs. Add little salt and mix well.

    Step 2

    Take a pressure cooker and pour half cup of water.

    Step 3

    Keep the bowl in the cooker and close the lid. Do not put the whistle.
    Let it steam for 15 minutes.

    Step 4

    Meanwhile, heat oil in a saucepan over medium heat. Add cumin seeds and mustard seeds.

    Step 5

    Fry for few seconds and then add finely chopped onion and green chilies.

    Step 6

    After few minutes add turmeric powder, ginger garlic paste and salt.

    Step 7

    Fry until the onions are gold brown and then add red chili powder, coriander powder and garam masala powder. Mix well and cook for few more minutes.

    Step 8

    Now take the bowl out of cooker and cut the eggs into small cubes. Add them to the onion mixture and mix well.

    Step 9

    Now add one cup of water, cover with a lid and cook on a low flame for about 5 minutes.

    Step 10

    Once all the water is absorbed, turn off the heat. Garnish with fresh coriander leaves. Steamed Egg Cubes Curry is ready to serve.

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    • Serve with paratha.

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  • The Everyday Curry: Easy & Delicious Aloo Tarkari Recipe!

    Aloo Tarkari

    Aloo Tarkari is an excellent potatoes dish that is not only tasty but also a hale and hearty dish as potatoes are full of potassium. Taking potatoes twice a month is good for everyone so take it in the form of some delicious dish. It cooks quickly and easily and will make a great  breakfast if served with paratha or puri. So bookmark this Aloo Tarkari recipe for your Breakfast menu.

    Aloo Tarkari Recipe
    Photo: Aloo Tarkari Recipe

    Check it out the Aloo Tarkari recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/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]

    • 500 gm potatoes
    • 1 tsp cumin seeds, roasted
    • 1/2 tsp nigella seeds
    • 1/2 tsp aniseed’s
    • 1/2 tsp black seeds (kalonji)
    • 1 tsp whole red chili, crushed
    • 1/2 tsp turmeric powder
    • 1/4 cup oil or ghee
    • 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

    Wash potatoes, remove the peel. Cut into small cubes.

    Step 2

    Heat oil in a large skillet, add nigella seeds, aniseed’s and cumin seeds.

    Step 3

    When start crackling, add potato and 1 glass of water in it.

    Step 4

    Season with salt and red chili.

    Step 5

    Bring to a hard boil and simmer until potatoes are soft and tender.

    Step 6

    Mash potatoes a little bit. Cook for 3-4 minutes.

    Step 7

    When ready, takeout in a serving bowl. Aloo Tarkari is ready to serve.

    [/tab] [tab]

    • Enjoy with Puri and any pickle.

    [/tab] [/tabs]

    If you like Aloo Tarkari Recipe  and make it then let me know your feedback by commenting below.And

  • Onion Paratha Recipe

    Onion Paratha

    I often make different type of parathas at home but many of these paratha recipes are not posted on my website. So i have decided to post these paratha recipes one by one.

    This Onion paratha is an amazing flat bread that is flavoured with spiced onion. This paratha can be have for breakfast or a quick brunch or lunch. Accompanied with a side vegetable dish or raita this onion paratha make for a complete meal. Check it out the Onion Paratha recipe here!!

    Onion Paratha recipe
    Photo: Onion Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4[/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]

    • 2 Cups wheat flour
    • 1 medium Onion, finely chopped
    • 2 green chilies, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped
    • 1 tsp mango powder
    • 1 tsp pomegranate seeds
    • 1/2 tsp red chili powder
    • salt to taste
    • water as required to knead a dough
    • oil or ghee to shallow fry

    [/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

    Place flour and salt in a medium bowl. Knead by using water and make a soft dough. Set aside.

    Step 2

    In a small bowl, combine onion, green chilies, pomegranate seeds and coriander leaves.

    Step 3

    Season with salt, mango powder and red chili.

    Step 4

    Make small balls of the dough.

    Step 5

    Take two balls and roll them into a small round or a roti.

    Step 6

    Place 2 tbsp onion mixture in the center of a roti. Cover with second roti. Press evenly by using fingers.

    Step 7

    Again roll it into a medium sized roti.

    Step 8

    Heat a griddle over medium heat.

    Step 9

    Place onion paratha over it and fry on both sides for 3-4 minutes or until golden. Onion paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with green chutney and curd.

    [/tab] [/tabs]

  • Flavorful Fish Biryani: A Seafood Lover’s Delight!

    Fish is probably my favorite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavorful and even those who do normally enjoy fish will LOVE this meal and request second helpings. It just shattered my belief that fish biryani cannot compete with the taste of other biryani’s. So here I am sharing a simple and delicious fish biryani recipe which has unique taste. Makes a complete and nutritious meal. Perfect for seafood lovers. Check it out the Fish Biryani  recipe here!!

    Fish Biryani recipe
    Photo: Fish Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 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 pound fish fillets, halibut or cod
    • 3 cups hot half-cooked rice
    • 1 large tomato, peeled and thinly sliced
    • 3/4 cup yogurt
    • 2 cloves garlic, crushed
    • 3 tablespoons melted butter
    • 1-1/2 teaspoon salt
    • 1 teaspoon grated ginger
    • 2 teaspoon chopped mint leaves
    • 2 teaspoon coriander powder
    • a pinch of ground cinnamon
    • a pinch of ground cloves
    • a pinch of ground cardamom

    [/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

    In a small bowl, mix together the yogurt, ginger garlic, salt, coriander powder, mint leaves, cinnamon powder, cloves, and cardamom powder.

    Step 2

    Pour yogurt mixture over the fish fillets. Spread evenly. Cover and set aside for 1 hour to marinate.

    Step 3

    Lightly grease a heavy casserole dish and alternate layers of rice, fish and tomato, ending with a layer of rice.

    Step 4

    Sprinkle on melted butter.

    Step 5

    Cover tightly and seal casserole edges with aluminum foil.

    Step 6

    Place in a 300° oven for 35 to 40 minutes. Remove from the oven. Fish Biryani is ready to serve.
    [/tab] [tab]

    • Serve with salad and zeera yogurt.

    [/tab] [/tabs]

  • Spicy & Aromatic: The Perfect Egg Biryani Recipe for Spice Lovers!

     Egg Biryani

    An easy biryani with simple ingredients. This egg biryani recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with mint and coriander leaves.

    Egg Biryani Recipe
    Photo: Egg Biryani

    It makes a perfect Sunday meal with raita and curry. This is the most easy and best Egg Biryani recipe i have tried.

    Egg Biryani recipe
    Photo: Egg Biryani

    Egg Biryani is prepared with eggs, fragrant rice and spices. A delicious and flavorful rice affair, and unlike other biryani preparations, it doesn’t take longer time to cook. Its a once pot meal with a good source of protein from eggs. Try this Indian Egg Biryani Recipe and share you experience with us!!

    Check it out the Egg Biryani Recipe here!!

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Servings: 6

    Difficulty Level: Easy

    Ingredients

     

    • 1 kg rice
    • 12 hard boiled eggs
    • 2 small onions
    • 1 cup yogurt
    • 4 tomatoes
    • 6-8 green chilies
    • 2 bay leaves
    • 1 tbsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp turmeric powder
    • 5 cloves
    • 5 cardamom
    • 3 green cardamom
    • 8-10 black pepper
    • 1 tsp cumin seeds
    • 1 inch cinnamon stick
    • 1 tsp gram masala powder
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tbsp lemon juice
    • Salt to taste

    Directions

    Step 1

    Wash rice and soak at least 30-40 minutes.

    Step 2

    Fry onions until golden brown. Remove all the onions and place on absorbent paper.

    Step 3

    Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.

    Step 4

    Heat oil in a pot, add bay leaves, cardamom, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes.

    Step 5

    Cook until done and oil start to separate.

    Step 6

    Now add boiled eggs into gravy and mix well until the eggs get coated with the spices.

    Step 7

    Remove the eggs and set aside.

    Step 8

    1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.

    Step 9

    Sprinkle gram masala powder over it. Add eggs and mix well. Delicious Egg biryani is ready to serve.

     

    • Serve hot with raita, green salad, and thinly sliced onions.

     

    If you like egg Biryani Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Indian Egg Biryani, do share with us and we would be glad to give it a try.

  • A Taste of Kashmir: Authentic Kashmiri Biryani Recipe!

    This Kashmiri Biryani recipe is indeed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I am truly blown away by the taste of this biryani, it has a very mild flavor yet scrumptious. Try this Kashmiri Biryani Recipe, hope you’ll love it.

    kashmiri biryani recipe
    Photo: kashmiri biryani Recipe

    [divider]

    [one_fourth]Prep Time: 1 hour[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/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
    • 1/2 kg  basmati rice
    • 1 cup yogurt
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1/4 tsp saffron
    • 2 bay leaf
    • 3 cardamoms
    • 1 cinnamon stick
    • 4 cloves
    • 10 cashew nuts
    • 1/4 cup coriander leaves, finely chopped
    • 1/4 cup mint leaves,finely chopped
    • salt to taste
    • 1/4 cup ghee

    [/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

    Marinate the chicken with curd, red chilli powder,coriander powder, turmeric powder and salt for 1hour.

    Step 2

    Cook the basmati rice with salt, till half done and drain the water and keep it aside.

    Step 3

    Soak the saffron strands in1 tbsp warm milk and keep it aside.

    Step 4

    Take a pan and heat with ghee.

    Step 5

    Add cashew nuts, bay leaf, cardamom, cinnamon and cloves; Saute for few minutes.

    Step 6

    Then add marinated chicken pieces and garam masala. Mix well and fry well till the yogurt is absorbed.

    Step 7

    Add enough water and cook till the chicken pieces are tender.

    Step 8

    Now divide the cooked rice into two portions. Mix saffron milk with one portion of rice.

    Step 9

    Add half of the chicken gravy to it.

    Step 10

    Sprinkle half of the mint and coriander leaves.

    Step 11

    Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.

    Step 12

    Now cover with a lid and cook on low flame for 30
    minutes. Then Remove from the heat. Kashmir Chicken Biryani is ready to eat.

    [/tab] [tab]

    • Serve with pickle or raita.

    [/tab] [/tabs]

    If you like this Kashmiri Biryani recipe and make it then let me know your feedback by commenting below.

  • Ahmedi Biryani Recipe

    Ahmedi Biryani

    Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. Do try this Ahmedi Biryani Recipe, You’ll love it.

    Ahmedi Biryani Recipe
    Photo: Ahmedi Biryani Recipe

    Check it out the Ahmedi Biryani recipe here!!

    [divider]

    [one_fourth]Prep Time: 30 minutes [/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 3[/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 grams chicken
    • 1 cup basmati rice(long grain)
    • 3 cups water
    • 1 inch cinnamon
    • 1 big bay leaf
    • 2 cloves
    • 2 cardamoms
    • 5 black pepper corns
    • 4 tbsp curd
    • 1 tbsp chopped ginger garlic,
    • 1 big green chilly,
    • ½ tbsp chopped coriander,
    • 1 onion, ½ cup hot water,
    • 1 tsp sugar,
    • ½ tsp red chilly powder,
    • ½ tsp coriander powder,
    • 1 tbsp ghee(clarified butter) and
    • salt to taste.

    [/tab] [tab]Yield: 3 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 large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked.

    Step 2

    Drain the water completely and spread out the rice on a big platter.
    Let it cool.

    Step 3

    Finely chop the onions and slit the green chilly in the center and keep them aside.

    Step 4

    Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise.

    Step 5

    Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar.

    Step 6

    Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft.

    Step 7

    Then pour the yoghurt and cook till the gravy reaches your desired level of thickness.

    Step 8

    Now take a big pot and smear it’s inside walls with melted ghee/butter.

    Step 9

    Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers.

    Step 10

    Cover with a lid.

    Step 11

    Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight.

    Step 12

    Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire.

    Step 13

    Cook for another 25 minutes on a low flame till the rice is ready.

    Step 14

    Garnish with fried cashew nuts and fried onion slices. Ahmedi Biryani is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

    If you like Ahmedi Biryani Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Ahmedi Biryani, do share with us and we would be glad to give it a try.

  • Memoni Biryani Recipe

    Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually prepared with lamb and less food coloring, potatoes and tomatoes. Check it out the Memoni biryani recipe here !

    Memoni biryani recipe
    Photo: Memoni biryani Recipe

     

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

    [divider]

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

    • 750 gm mutton cubes with bones
    • 750 gm basmati rice, washed and soaked for 30 minutes
    • 3-4 Onions, finely sliced
    • 4 medium potatoes, peeled and halved
    • 4 tomatoes, diced
    • 1 cup plain Yogurt
    • 1 tbsp garlic paste
    • 1 tbsp ginger Paste
    • 6-8 green chilies
    • 4 tbsp lemon Juice
    • 1 cup Ghee or Oil
    • 1 packet shan Memoni Mutton masala

    [/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

    Make the ghee or oil hot and fry the onions until light golden. Add meat, garlic, ginger and stir fry for a minute.

    Step 2

    Then add Shan Memoni Mutton Biryani Spice Mix and yogurt. Stir fry for few minutes.

    Step 3

    Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender.

    Step 4

    Then add tomatoes, green chillies and lemon juice. Stir and remove from heat.

    Step 5

    In a separate wok add 2 tbsp of salt and the soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid.

    Step 6

    Spread three quarter boiled rice in a pot and pour the cooked meat curry over it .

    Step 7

    Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender.

    Step 8

    Mix the rice and meat curry before serving. Memoni Biryani is ready to serve.

    [/tab] [tab]

    • Serve with salad and raita.

    [/tab] [/tabs]

  • Easy Keema Pulao Recipe

    Easy Keema Pulao

    Keema Pulao is a dish from Mughlai cuisine and a main course meal in Pakistan. This is a flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite.

    Easy Keema Pulao Recipe
    Photo: Easy Keema Pulao Recipe

    Check it out the Easy Keema Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 6[/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]

    • 1 kg mutton mince
    • 2 cups of parboiled Rice
    • 1 cup yellow lentils
    • 4 small Onions,thinly sliced
    • 1 tsp black cumin seeds
    • 1 tsp white Cumin seeds
    • 1 tbsp Garam masala
    • 6 tbsp ghee Or Oil
    • salt to taste

    Grounded paste of :

    • 8 cloves of Garlic
    • 1 small piece of ginger
    • 1 small bunch of Coriander leaves

    [/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 grounded masala to the minced mutton and leave for about 3 to 4 hours.

    Step 2

    Wash the dal and soak in 2 cups of water for an hour, then add 1 tsp. salt and boil until cooked.

    Step 3

    Heat 4 tbsp Ghee or Oil and fry the sliced onions until crispy.

    Step 4

    Add a little more ghee or oil ( if required) and fry the marinated mutton, when fried to a brown color, add 1/2 cup of water and cook on a slow flame.

    Step 5

    Once all the water is absorbed mix the mutton with the cooked dal.
    Pound cumin seeds, black cumin seeds and mix with the garam masala.

    Step 6

    Heat 2 tbsp ghee or oil in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices.

    Step 7

    Repeat the layers ending with rice, sprinkle fried onions and pour ghee or oil over it.

    Step 8

    Put the dish in an oven so that the rice gets properly cooked. Easy Keema Pulao is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with salad  and yogurt.

    [/tab] [/tabs]

    If you like Easy Keema Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Easy Keema Pulao, do share with us and we would be glad to give it a try.

  • Egg Pulao Recipe

    Egg Pulao

    This Egg Pulao recipe is just perfect for egg lovers like me. Its a very quick recipe. I enjoy a lot when I make this dish.

    Egg Pulao Recipe
    Photo: Egg Pulao Recipe

    This is not only great casual home cooking recipe but also serves as a great main dish for parties. Serve this for your next party or get together and your guests will be amazed by  this simple yet aromatic treat.

    Egg Pulao Recipe
    Photo: Egg Pulao Recipe

    Check it out the Egg Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6[/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]

    • 1-1/2 cups long-grain basmati rice, washed and soaked for 2 hours
    • 1 large onion, thinly sliced
    • 1 tomato, peeled and chopped
    • 4 tbsp oil
    • 1 tbsp ginger-garlic paste
    • 1 tsp cumin powder
    • 2 tsp coriander powder
    • 2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp garam masala powder
    • 2 tbsp coconut milk powder
    • 1/2 cup finely chopped coriander leaves
    • 3/4 cup frozen green peas
    • salt to taste
    • 2 potatoes, quartered and deep fried
    • 6 hard-boiled eggs, shelled

    [/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

    In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft then add tomatoes. Cook until softened, stirring continuously, while it cooks.

    Step 2

    Add ginger-garlic paste and saute for 2 minutes.

    Step 3

    Add a little water (about 1/8 cup).

    Step 4

    Add all the powdered spices and fry for 2 minutes.

    Step 5

    Add coconut milk and stir well.

    Step 6

    Add peas ,coriander and salt, just enough for the mixture and the rice.

    Step 7

    Add 2 1/2 cups of water and Stir once.

    Step 8

    Bring to a boil and Strain the rice.

    Step 9

    Add to the boiling pot and Cook, partially covered, until all the water has been absorbed by the rice. Reduce heat to a simmer.

    Step 10

    Add potatoes and eggs on top. Cover and cook for 10 minutes. Egg Pulao is ready to serve.

    [/tab] [tab]

    • Serve hot with salad, yogurt.

    [/tab] [/tabs]

    If you like Egg Pulao Recipe and make it then let me know your feedback by commenting below.

  • Egg Dal Recipe

    Learn this mouthwatering recipe of mixed dal with eggs to give an ordinary dish of pulses a delicious twist. Check it out the Egg Dal Recipe here!!

    Egg Dal Recipe
    Photo: Egg Dal Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 5[/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 toor dal(lentils),
    • 3 eggs,
    • 2 small onions,
    • 2 small tomatoes,
    • 5 garlic flakes,
    • 1 inch ginger,
    • 1 pinch cumin seeds,
    • 1 pinch asafetida,
    • ¼ tsp garam masala(hot spice mix),
    • ¼ tsp turmeric,
    • 1 tsp red chilly powder,
    • 2 tbsp oil
    • 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

    Soak the dal in some water for ten minutes.

    Step 2

    Then put it in a pressure cooker and cook for another twelve minutes or three whistles on a slow flame.

    Step 3

    Remove from the cooker and mash it up with a spoon.

    Step 4

    Finely chop the onions, tomatoes, ginger and garlic each separately and keep it aside.

    Step 5

    Now take a pan and heat up the oil. When the oil is very hot add the cumin seeds and sauté till golden brown.

    Step 6

    Now add the asafetida powder and sauté briefly.

    Step 7

    Add the onions and sauté till golden brown.

    Step 8

    Then add the ginger and garlic and sauté till an aroma begins to rise.

    Step 9

    Next add the tomatoes and sauté till the oil begins to leave the edges of the pan.

    Step 10

    Now add the turmeric, garam masala and red chilly powder and sauté till the raw smell of the masala leaves.

    Step 11

    Now pour in the dal and add salt to taste. Cook for two minutes and then break the eggs and add them to the dal itself.

    Step 12

    Stir well so that the egg too blends with the dal. Stir for a minute and remove from heat.

    Step 13

    The eggs will get completely cooked in the heat of the dal itself. Garnish with coriander leaves. Egg Dal is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]

  • 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.

    [/tab] [/tabs]

  • 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]

    [divider]

    [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]