Recipestable

Tag: Dinner Recipes

  • Recipe: Chicken Bharta

    Recipe: Chicken Bharta

    Chicken Bharta

    Here is one more delicious Chicken recipe for you – Chicken Bharta is a filling recipe that can go great with roti and paratha. It can be a vegetarian dish, like baingan bharta (egg plant grilled and mashed), or non-veg like chicken bharta. You can also serve some raita with it for more delicate taste. Check it out the Chicken Bharta recipe here!!

    Chicken Bharta recipe
    Photo: Chicken Bharta Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes [/one_fourth] [one_fourth]Servings: 3 [/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 chicken
    • 2 medium onions, finely chopped
    • 1- 1/2 cups tomato puree
    • 4 black cardamom
    • 4 green cardamom
    • 4 bay leaf
    • 3 cloves
    • 5 teaspoon sesame oil
    • 3 teaspoon ginger garlic paste
    • 3 teaspoon cashew paste
    • 2 teaspoon yogurt
    • 2 teaspoon fresh cream
    • 1 teaspoon butter
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon kasuri methi, crushed
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala powder
    • 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

    Add all the spices cloves, cardamom, and bay leaf along with the chicken while boiling.

    Step 2

    Separate Chicken from bones. Add oil in a pan and fry the chopped onions until brown.

    Step 3

    Make a smooth paste of ginger garlic paste, red chilli powder,
    Coriander powder, and cumin powder with water.

    Step 4

    Now add this paste in the deep pan. Stir well. Add tomato puree, salt and then the separated boneless chicken into it.

    Step 5

    Mix well then add cashew paste and curd.

    Step 6

    Add kasuri methi into water and pour it in the mixture.

    Step 7

    Mix all properly and add butter, garam masala powder into it. Garnish it with fresh cream. Chicken Bharta is ready to serve.

    [/tab] [tab]

    • Serve with naan or paratha and raita.

    [/tab] [/tabs]

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

  • Chicken Nawabi Recipe

    Chicken Nawabi

    Chicken Nawabi is a special chicken recipe that hails from the classic city of Kolkata. This delicious chicken nawabi recipe came to the city with the bawarchies of the exiled Nawab of Lucknow. This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. Chicken Nawabi has an exceptional flavour. The chicken is cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. Check it out the Chicken Nawabi recipe here!!

    Chicken Nawabi recipe
    Photo: Chicken Nawabi Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 50 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]

    • 3 lbs skinless chicken pieces
    • 1/4 pint thick plain yogurt
    • 1/2 teaspoon turmeric
    • 4 garlic cloves, chopped
    • 1 inch fresh ginger, finely chopped
    • 4 dried red chilies
    • 2 ounces ghee or 2 ounces butter
    • 2 onions, sliced
    • 1 tsp caraway seed
    • 1 spoon garam masala
    • salt to taste
    • 12 ounces water
    • 4 ounces creamed coconut
    • 3 ounces cashew nuts
    • 2 hard-boiled eggs, sliced
    • 1/2 tsp paprika

    [/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 each chicken joint in two. Mix together the yogurt and turmeric till smooth.

    Step 2

    Mix the chicken with the yogurt and leave to stand overnight.

    Step 3

    In a blender process the garlic, ginger and red chillies with 2 tbsp water till smooth.

    Step 4

    Melt the ghee(or butter) in a pan over medium heat and fry the onions till golden.

    Step 5

    Remove onions from pan,pressing them against the side of the pan to save as much ghee as possible.

    Step 6

    Fry the caraway seeds and garam masala for 30 seconds and add all of the garlic/ginger mix, stir.

    Step 7

    Add the chicken and the yogurt it was marinaded in, with the onions and the salt and fry for 5 minutes.

    Step 8

    Add 9 fluid oz of the water and creamed coconut, bring to the boil, reduce the heat cover the pan and simmer 40 minutes.

    Step 9

    In the blender put the remaining water and the cashew nut and blend till smooth.

    Step 10

    Add this to the pot and cook uncovered for 5 minutes. sprinkled with the paprika and garnished with the eggs. Chicken Nawabi is ready to serve.

    [/tab] [tab]

    • Serve with Tandoori Naan, boiled rice or paratha.

    [/tab] [/tabs]

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

  • Recipe: Aloo Channa Pulao

    Aloo Channa Pulao

    Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Give it a try!!

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Channa Pulao is always my favorite.I have made it many times but this time I wanted to try it with Potatoes ( My fav veggie) and it came so good.

    I do remember my khala (anty) who would make fabulous chana pulao along with potatoes. Well, while making this aloo chana pulao recipe and writing this post i do remember the aroma and taste still lingering in my mind of her pulao. Her dishes was always cooked to perfection and the taste of the pulao was just heavenly.

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Though I make chana biryani often this [highlight]chana pulao[/highlight] is always my quick fix whenever I am pressed for time. Do try this Aloo Channa Pulao recipe. I had it Korma, mint raita and salad.It was a satisfying lunch.

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Note’s:

    1. For the chana pulao obviously you have to first cook the [highlight]chickpeas(kabuli channa)[/highlight].
    2. if you have leftover boiled chickpeas than these too can be added.
    3. The pulao has to be made with basmati rice and desi ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is pretty easy pulao, great to put in your kids lunch box. If you pre cook the chana the previous day itself, then you don’t have to worry about anything. It can be made in minutes.
    4. If you are diet conscious you can add olive or sesame oil.

    This could be also quick fix for lunch box for office going people or students, since less cutting work. You can pack this with cucumber or vegetable raita.
    Check it out the Aloo Channa Pulao recipe and printable version below!!

    Print Pin

    Aloo Channa Pulao

    Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Do try this Aloo Channa Pulao Recipe, your family will love it.
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 2 cups basmati rice
    • 1 cup chickpeas white channa
    • 2 onion thinly sliced
    • 2 potatoes cubed
    • 2 bay leaves
    • 4 cloves
    • 5 black pepper pods
    • 3 cinnamon stick
    • 1 black cardamom
    • 3 green chilies thinly sliced
    • 4 tablespoon clarified butter or ghee
    • 1 teaspoon ginger garlic paste
    • salt to taste
    • 3-1/2 cups water or chicken stock

    For Garnishing

    • Fresh coriander leaves chopped

    Instructions

    Directions

    • Wash rice with few changes of water and soak them for 30 minutes. Keep aside.
    • Heat oil in a heavy bottom skillet over medium heat.
    • Add the cloves, cinnamon, cardamom, black pepper and bay leaves.
    • Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
    • Saute them until the raw flavor fades.
    • Now add the Potato cubes and the boiled channa.
    • Stir well.
    • Cook for 5-6 minutes or until potatoes are tender.
    • Add rice and lightly stir.
    • Now add the salt and water.
    • Mix well and allow the rice to cook for 10 minutes or until done.
    • Cover with a lid and put on low flame.
    • After 10 minutes, turn the heat off.
    • Fluff the rice and dish it out.
    • Garnish with the coriander leaves. Aloo Channa Pulao is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Mint Raita and salad.
    If you like this Aloo Channa Pulao Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Authentic Dhaba-Style Chicken Karahi Recipe!

    Dhaba Chicken Karahi

    This version of Chicken Karahi is mostly made at roadside shacks (dhaba) in Pakistan and it is truly yummy. Its unique and really tasty. Make this dish when you are short of curry while having guests at your place. Quick Budget recipe. Try this Dhaba Chicken Karahi Recipe and don’t forget to share your experience with us!!

    Dhaba Chicken Karahi recipe
    Photo: Dhaba Chicken Karahi recipe

    Check it out the Dhaba Chicken Karahi recipe and printable version here!!

    Print Pin

    Dhaba Chicken Karahi recipe

    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 8
    Author Bushrah @ Recipestable

    Ingredients

    • 1-1/2 kg chicken
    • 1 kg tomatoes chopped
    • 1 cup oil or ghee
    • 1 inch piece of ginger thinly sliced
    • 4 green chilies thinly sliced
    • 5 tablespoon ginger garlic water
    • 1 tablespoon lemon juice
    • 1 tablespoon crushed red chillies
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon black pepper crushed
    • salt to taste

    Instructions

    Method

    • Take a pan and put oil, fry chicken in this oil until turns a reddish colour.
    • Take a wok and put chopped tomatoes with little bit of water and cook until tomato cooks well.
    • When tomatoes are done, put fried chicken along crushed red chillies, salt and ginger garlic water (take a bowl and put roughly chopped ginger garlic and water, and use this water) and fry well.
    • Now add green chillies, ginger, black pepper, cumin seeds and coriander seeds and oil (which we used to fry chicken) and fry well.
    • Then add lemon juice and cook for 5 minutes on very low heat. Dhaba Chicken Karahi is ready to serve.

    Notes

    Serving Suggestions:
    Serve with naan, salad and chutney.
    I have also posted Karahi Butter Chicken (Makhani Karahi) recipe which is another easiest & tastiest version of making Karahi at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

  • Dhaka Karahi Recipe

    Dhaka Karahi 

    Like all Dhakan recipes simple ingredients are used. Dhaka chicken karahi does have a distinct and wonderful flavour, Crushed spices are used instead of powder and tomatoes, green chillies are added towards the end, that are soft yet whole. Enjoy it with naan, chapatti or rice. Try this Dhaka Karahi Recipe nd don’t forget to share your experience with us !!

    Dhaka Karahi Recipe by Chef Zakir
    Photo: Dhaka Karahi Recipe

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

     

    • 1 kg chicken, cut into small pieces
    • 1/2 cup oil
    • 1 cup water
    • 2 onions, finely chopped
    • 1-1/2 tbsp garlic paste
    • 1-1/2 tbsp ginger paste
    • 4 tomatoes, finely chopped
    • 1 tsp hot spices powder
    • 2 tbsp red chili flakes
    • 1 tbsp crushed coriander
    • 1 tbsp crushed cumin
    • salt to taste

    For Garnishing:

    • 1 medium piece of ginger, thinly sliced
    • 5 green chilies, thinly sliced
    • 1/4 bunch fresh coriander, finely chopped

     

    Directions:

    1. Heat oil in a deep pan or Karahi.
    2. Add ginger garlic paste in it.
    3. Cook for 1 minute then put chicken in it.
    4. Cook for5-8 minutes or until no longer pink.
    5. Then add crushed cumin,crushed coriander, red chili flakes and salt.
    6. Reduce heat to low and let it simmer to 10 minutes.
    7. Then add sliced ginger, onions and tomatoes.
    8. Stir together.
    9. Cook for 10 minutes or until all vegetables are tender.
    10. Sprinkle hot spices powder over it.
    11. Garnish with green chilies and coriander leaves.
    12. Dhaka Karahi is ready to serve.
    13. Serve with naan, chapati or rice.

  • A Veggie Lover’s Dream: Easy and Flavorful Karahi Bhindi Recipe!

     Karahi Bhindi

     Karahi Bhindi  is a tangy and delicious recipe made of ladyfinger and a blend of other Indian spices. It is a great recipe for vegetarians. If prepared correctly with patience, this vegetable gives a delightful taste. Try this Karahi Bhindi Recipe, hope you’ll love it.

    karahi bhindi recipe
    Photo: karahi bhindi recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 30 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 Lady finger,washed and pat dry
    • 2 onion, thinly sliced
    • 2 tomato, finely chopped
    • 2 green Chilies, thinly sliced
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon dried mango powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • few coriander leaves, finely chopped
    • salt to taste
    • Vegetable oil as required

    [/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

    Slit lady finger into thin slices.

    Step 2

    Take a karahi with oil and heat it. Fry ladyfinger slices until they turn crispy and golden brown.

    Step 3

    Keep fried ladyfinger separate.

    Step 4

    Leave about 2 tbsp oil in karahi and drain the rest.

    Step 5

    Add cumin seeds and green chillies and fry for about 30 seconds.

    Step 6

    Add onion slices and chopped tomato, fry again until light brown.

    Step 7

    Add mango powder, red chili, gram flour and fry for 3 to 4 minutes.

    Step 8

    Now add fried ladyfinger and remaining ingredients. Mix them properly.

    Step 9

    Heat for few seconds and remove from the flame.

    Step 10

    Garnished with chopped coriander leaves. Karahi Bhindi is ready to serve.

    [/tab] [tab]

    • Serve with chapati.

    [/tab] [/tabs]

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

  • Baby Corn Masala Recipe

    Baby Corn Masala

    An unique combination of baby corn with delectable spicy flavours.  This Baby corn masala is a tasty vegetarian dish. Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it. Definitely worth to try this simple but tasty recipe.
    Try this baby corn masala recipe, a rich peanut based delicious gravy, perfect for roti, chapati and pulao. ..!!

    Baby Corn Masala recipe
    Photo: Baby Corn Masala Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time: 35[/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 Baby Corn, peeled
    • 4 cups Water
    • 1 Onion,finely chopped
    • 2 tomatoes,finely chopped
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp onion seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp aniseed
    • 4 tbsp vegetable oil
    • 1/4 cup fresh coriander Leaves,finely chopped
    • 1 cup peanuts,roasted & ground
    • 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

    Place baby corn in a bowl and Cut into 1-inch pieces.

    Step 2

    In a pressure cooker, put baby corn along with salt, water and turmeric powder. Cook for 10 minutes or until soft and tender.

    Step 3

    Remove from the heat and set aside.

    Step 4

    Heat 4 tbsp oil in a deep skillet or wok over high heat.

    Step 5

    Add cumin seeds, onion seeds, aniseed, fenugreek seeds and mustard seeds in it.

    Step 6

    Fry for 1` minute or until seeds start to crackle.

    Step 7

    Add chopped onion; cook and saute for 3-4 minutes or until raw smell of onions goes out.

    Step 8

    Then add chopped tomato and cook for 2 minutes. Season with salt and red chili. Cook for 2 more minutes.

    Step 9

    Put cooked baby corn and remaining water in it.

    Step 10

    Sprinkle fresh coriander leaves over it. Baby Corn Masala is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]

    If you like baby corn masala recipe and make it then let me know your feedback by commenting below.

  • Skip the Takeout: Easy & Delicious Baby Corn Manchurian Recipe!

    Baby Corn Manchurian

    This is a crispy, crunchy and a dry version of baby corn Manchurian.  Glossy, juicy baby corn Manchurian recipe, perfect for fried rice and as a starter. Try this Baby Corn Manchurian recipe and don’t forget to share your experience with us!!

    Baby Corn Manchurian recipe
    Photo: Baby Corn Manchurian Recipe

    [divider]

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

    • 20 Baby corn
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 4 green chilies, finely chopped
    • 1/2 cup corn flour
    • 1/4 rice flour
    • 1/4 cup tomato sauce
    • 2 tablespoon cashew peanut powder
    • 2 tablespoon chopped green onion
    • 2 teaspoon ginger garlic paste
    • 2 teaspoon chili garlic sauce
    • 1 teaspoon soy sauce
    • oil for deep frying
    • 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

    Boil baby corns in a little salty water.

    Step 2

    Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns.

    Step 3

    Pour oil in a pan and heat it. Now fry the baby corns.

    Step 4

    Remove them from the pan and drain out excess oil on clean paper towels.

    Step 5

    Pour 3 tbsp oil in a pan and heat it. Add onions, green chillies and garlic, saute until golden brown.

    Step 6

    Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

    Step 7

    Fry for about 10 minutes over medium heat. Baby Corn Manchurian is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Baby Corn Manchurian recipe and make it then let me know your feedback by commenting below.

  • 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!!

    [/tab] [tab]

    • Serve with mint raita.

    [/tab] [/tabs]

    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.

    [/tab] [tab]

    • 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.

  • Flavorful Prawns & Fluffy Rice: The Perfect Prawn Pulao Recipe!

    Prawn Pulao:

    For all the prawn lovers here is a delicious Prawn pulao recipe. Enjoy prawn pulao cooked in stock and spices. Stock makes it rich, healthier and adds more flavors in it. This dish will blow your mind very delicious and healthy prawn pulao recipe. This is a great low fat dinner with a punch. It’s fast, easy and highly recommended recipe that you should must try on this weekend or any day. Check it out the Prawn Pulao recipe here!!

    Prawn Pulao Recipe
    Photo: Prawn Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 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]

    • 200 gms rice
    • 100 gms ghee or butter
    • 3.5 gm ginger
    • 150 gms tomato
    • 960 ml hot water
    • 450 gms prawn
    • 10 gms garam masala
    • 5 gms chilli powder
    • 2 gms green cardamom
    • 4 gms cloves
    • 1 gm peppercorns
    • 2 gms cinnamon
    • 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

    Heat ghee in a large skillet over medium heat.

    Step 2

    Add tomatoes, garam masala, chilli, ginger and salt and cook for five minutes, stirring all the time.

    Step 3

    Add prawns and cook over a low fire in a covered pan till the prawns are ready.

    Step 4

    In another vessel, boil 3 pints of water and add the rice with cardamoms, cloves, peppercorns and cinnamon tied in muslin and boil uncovered till the rice is cooked.

    Step 5

    Drain in a colander.

    Step 6

    In a fire-proof dish, put a layer of rice, then a layer of curry and then another layer of rice.

    Step 7

    Cover and put in a slow oven for 10 minutes. Prawn Pulao is ready to serve.

    [/tab] [tab]

    • Serve hot with curry.

    [/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]

  • The Perfect Fusion: BBQ Chicken Biryani Recipe

    Enjoy the charcoal broiled taste of BBQ in a aromatic spicy boneless chicken biryani. A BBQ biryani recipe that taste and appear completely innovative, yet completely classic. Try this mouthwatering BBQ Biryani Recipe and share your experience with us!!

    BBQ Biryani Recipe by Rida Aftab
    Photo: BBQ Biryani Recipe 

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

    • 500 gm rice, boiled
    • 500 gm boneless chicken, cut into 2 inch pieces
    • 2 potatoes, peeled, cut into medium size
    • 2 onions, thinly sliced
    • 1 cup plain yogurt
    • 1/2 cup cooking oil
    • 4 green chilies, thinly sliced
    • 4 star anise
    • 4 green cardamom
    • 4 tbsp lemon juice
    • 1 tbsp ginger garlic paste
    • 2 tsp red chili powder
    • 1 tsp cumin seeds
    • 1 tsp allspice
    • 1 tsp screw pine essence
    • 1/2 tsp turmeric powder
    • 1/2 tsp yellow food color, dissolve in 2 tbsp milk
    • salt according to taste
    • 1/2 bunch fresh mint, chopped
    • 1/2 bunch fresh coriander, chopped
    • 1 piece of coal

     

    Directions:

    1. Heat oil in a large skillet over medium heat.
    2. Fry potatoes in hot oil for 5-8 minutes or until golden.
    3. Take it from the oil and keep aside.
    4. In the remaining oil , fry sliced onion for 5 minutes or until golden brown.
    5. Now add ginger garlic paste and cook for 30 seconds.
    6. Then put chicken in it.
    7. Stir fry for 5 minutes or until its change color.
    8. Now add allspice powder, red Chilli powder, turmeric, salt, green cardamom, star anise and cumin seeds.
    9. Cover and cook for 10 minutes on medium heat.
    10. In a bowl, whisk yogurt with mint and coriander, green chilies, sliced tomatoes and fried potatoes.
    11. Mix well.
    12. Spread this yogurt paste on top of the chicken.
    13. Cook for 10-15 minutes or until all water dries up and chicken is tender.
    14. Layer the boiled rice over it.
    15. Drizzle screw pine essence and food color on top.
    16. Cover and cook on low heat for 10-15 minutes.
    17. Place a inflamed piece of coal in a small cup.
    18. Put it on top of cooked Biryani.
    19. Drizzle 2 tbsp oil on coal.
    20. Cover tightly with a lid and leave it for 5 minutes.
    21. Remove coal from the skillet.
    22. Transfer Biryani in a serving dish.
    23. Garnish with mint leaves.
    24. BBQ Biryani is ready to serve. ENJOY!!

     

    • Serve with Cucumber Salad.

     

  • 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.