Recipestable

Tag: Dinner Recipes

  • 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.

  • Layers of Flavor: Dive into the Deliciousness of Dum Pukht Biryani!

    Dum Pukht Biryani is a popular dish in Pakistan and India. Dum Pukht literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time. Try this Dum Pukht Biryani recipe, hope you’ll love it.

    dum pukht biryani recipe
    Photo: Dum Pukht Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 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]

    • 1/2 kg Chicken, cut into pieces
    • 3 cups Basmati rice, boiled
    • 3 medium Onions, finely chopped
    • 1 tbsp Ginger paste
    • 1tbsp Garlic paste
    • 6 medium Tomatoes, pureed
    • 6 Green chillies, finely chopped
    • 3 tbsp Mint and coriander leaves, finely chopped
    • 1 tbsp Chilli powder
    • 1/2 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 4 tbsp Desi ghee or oil
    • Salt to taste
    • 4 tbsp Butter / oil
    • 2 tbsp Coconut powder
    • 2 tbsp Sesame seeds
    • 1 tsp Cumin seeds
    • 3 medium Onions rings, golden fried
    • 4 Green chillies, sliced and fried
    • 2 tbsp mint and coriander leaves, finely chopped
    • Garam masala powder pinch
    • 4 tbsp Oil or pure ghee

    [/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

    In a shallow saucepan heat ghee I oil and fry onions till golden brown.

    Step 2

    Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings.

    Step 3

    Stir till tomatoes become soft and oil separates from the gravy.

    Step 4

    Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.

    Step 5

    In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown.

    Step 6

    Pour over the chicken gravy and stir to mix.

    Step 7

    Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder.

    Step 8

    Repeat with a thick layer of chicken and a layer of remaining rice.

    Step 9

    Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves.

    Step 10

    Heat 4 tbsp of oil or desi ghee and pour over the rice. Cover and leave on very low heat for 10 minutes. Dum Pukht Biryani is ready to serve.

    [/tab] [tab]

    • Serve with any kind of raita.

    [/tab] [/tabs]

  • 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.

  • Sindhi Pulao Recipe

    Sindhi Pulao

    Sindhi pulao is most common, popular dinner of Sindhi homes and these rice are best staple Sindhi food. To get best taste of pulao try this delicious Sindhi Pulao Recipe.

    Sindhi Pulao Recipe
    Photo: Sindhi Pulao Recipe

    Check it out the Sindhi Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 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 boneless lamb, cubed
    • 2 cup long-grain rice, soaked
    • 2 onions, finely chopped
    • 4 tablespoon ghee or oil
    • 1 cup plain yogurt
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds, crushed
    • 1 tablespoon red chili powder
    • 1 tablespoon peppercorns
    • 6 cardamom pods
    • 3 bay leaves
    • salt to taste

    For Garnishing:

    • 1 tablespoon pistachios
    • 1 tablespoon blanched almonds

    [/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 4 tbsp of ghee and fry the onions until browned. Remove and reserve half the onions.

    Step 2

    Add the meat to the pan and fry until golden brown.

    Step 3

    Add the yogurt and simmer for 5 minutes.

    Step 4

    Grind together the coriander, cardamom and cumin seeds.

    Step 5

    Add to the meat with salt and chili powder. Cover and simmer until the meat is tender and the gravy thick.

    Step 6

    Heat 3 tbsp of ghee in a separate pan and fry the bay leaves peppercorns, drained rice and salt for 3 minutes.

    Step 7

    Add the reserve onion. Remove the pan from the heat and spoon three-quarters of the rice on to a dish.

    Step 8

    In the pan, put layers of rice, cooked meat, chopped onion and nuts.

    Step 9

    Pour over enough water to come 2.5cm/1 in above the level of the rice and simmer until the rice is cooked and the water has been absorbed. Sindhi Pulao is ready to serve.

    [/tab] [tab]

    • Serve with plain yogurt and salad.

    [/tab] [/tabs]

    If you like Sindhi 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 Sindhi Pulao, do share with us and we would be glad to give it a try.

  • Dal Nawabi Recipe

    Here’s a yummy, spicy dal recipe. Give it a try, hope you’ll like it. Check it out the Dal Nawabi Recipe here!!

    Dal Nawabi Recipe
    Photo: Dal Nawabi Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 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 cup split black gram lentil
    • 1/2 cup Bengal gram
    • 1/2 cup red kidney beans
    • 1 piece ginger
    • 4 onion
    • 7-8 garlic
    • 6 tomato
    • some tamarind
    • 2 green chilly
    • few coriander leaves
    • 50 gm cottage cheese
    • 1/2 cup curd
    • 1 cup cream
    • 1/2 tsp turmeric powder
    • 1 tsp cumin seeds
    • salt to taste
    • 1/2 tsp red chilly powder
    • 1/2 tsp black pepper powder
    • 2 tsp sugar
    • 4 tbsp clarified butter

    [/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 all dals and kidney beans in a container for 6-7 hours.

    Step 2

    Grind ginger, garlic buds and onions.

    Step 3

    Finely chop green chilies and tomatoes.

    Step 4

    Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

    Step 5

    Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

    Step 6

    Heat ghee in a pan and fry cottage cheese and then take them out.

    Step 7

    In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

    Step 8

    Then add tomatoes and cook for few seconds. Then add curd and stir continuously.

    Step 9

    Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

    Step 10

    Then add some cream and cook for some more time.

    Step 11

    Lastly add all boiled dals and cottage cheese pieces and simmer for 5 minutes. Then remove it from the flame.

    Step 12

    Garnish with coriander leaves and green Chilies. Dal Nawabi is ready to serve.

    [/tab] [tab]

    • Serve with  chapati, paratha, or rice.

    [/tab] [/tabs]

  • 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.

  • The Perfect Anytime Meal: Easy Keema Noodles Recipe for Busy Weeknights!

    A hearty smile comes from a delicious happy dinner with family and  a delicious happy dinner with family comes from a perfect recipe. This Keema Noodles recipe is one of my family favorite recipe and specially my younger brother love it. Its a very quick Keema Noodles Recipe. Give it a try, hope you like it.

    Prep Time:10 minutes
    Cook Time: 30 minutes
     Servings: 5
    Difficulty Level: Easy

    • 1 pack spaghetti
    • 500 gm chicken mince (you can use ground beef as well)
    • 1 small onion, thinly sliced
    • 1 cup cabbage, shredded
    • 1/2 cup carrots, shredded
    • 1/2 cup boiled peas
    • 1/4 cup black olives
    • 2 tablespoon olive oil
    • 1 tablespoon vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon red pepper, crushed

    [/tab] [tab]Yield: 5 servings

    Directions:

    Step 1

    Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.

    Step 2

    When spaghetti is cooked, rinse with cold water. Set aside.

    Step 3

    Put oil in a large fry pan and cook the chicken mince. Cook on medium to high heat, till the meat is well done.

    Step 4

    Now add the carrots, olives and green peas. Cook for a few minutes.

    Step 5

    Add the rest of the ingredients, and stir fry.

    Step 6

    Keep stirring for a few minutes, now add the spaghetti and mix well.

    Step 7

    When the spaghetti and vegetables are mixed well, add the vinegar and soy sauce. Cook for another 2 minutes.

    Step 8

    Dish it out. Keema Noodles is ready to serve. Serve immediately.

    • Serve with Chili Garlic Sauce.

  • Green Onion Pulao Recipe

    Green Onion Pulao Recipe _ A simple and tasty pulao using spring onions. Try this Green Onion Pulao Recipe and don’t forget to share your experience with us!!

    Green Onion Pulao Recipe
    Photo: Green Onion Pulao Recipe

    [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]

    • 2 cup long grain rice , soaked
    • 1 cup spring onions, thinly sliced
    • 3 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 3-4 garlic cloves,finely chopped
    • 1 tsp chili powder
    • 1/2 tsp black pepper, crushed
    • 1 tbsp lemon juice
    • 1 cup green tops of spring onions, finely 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]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a pan and add the cumin seeds.

    Step 2

    As they begin to change colour, add the spring onions and garlic and saute until brown.

    Step 3

    Stir in the rice and mix gently.

    Step 4

    Add three cups of water, salt and garam masala powder and mix.

    Step 5

    Cover and simmer until the water has been absorbed and the rice is cooked.

    Step 6

    Sprinkle lemon juice over the rice and serve hot. Garnished with green onion tops. Enjoy!

    [/tab] [tab]

    [/tab] [/tabs]

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 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]

    • 2 cups basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/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

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]

  • 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]