Recipestable

Tag: Eid Recipes

Celebrate Eid with a variety of Eid Recipes from Recipestable.com After the holy month of Ramadan treat your family with these great mouthwatering recipes.

  • Sweet Samosa Recipe: A Step-by-Step Guide to Deliciousness!

    Sweet Samosa

    Try this different and delicious sweet samosa recipe for your next party or get-together, just follow these simple steps to make a sweet samosa filled with ricotta cheese, coconut, sugar and nuts. 

    Bismillah, let’s begin!

    Check it out the Sweet Samosa Recipe and printable version below!

    Print

    Sweet Samosa

    Try this different and delicious sweet samosa recipe by Shireen Anwar for your next party or get-together, just follow these simple steps to make a sweet samosa filled with ricotta cheese, coconut, sugar and nuts.
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 250 gm ricotta cheese khoya or barfi
    • 3 tbsp chopped almonds
    • 3 tbsp chopped pistachios
    • 3 tbsp sugar
    • 2 tbsp desiccated coconut
    • 1/2 tsp cardamom powder
    • Samosa Patti as required

    Instructions

    Method

    • In a bowl, combine together khoya, sugar, desiccated coconut, cardamom powder, almonds and pistachios.
    • Mix until well combined.
    • Fill this filling in samosa patti and make samosas.
    • Deep fry samosas for 2-3 minutes or until light golden.
    • Sweet Samosa is ready to serve.

    Notes

    Serving Suggestions:
    Serve with tea.
    I have also posted Parcel Samosa which is another easiest & tastiest version of making Samosa. Do check it out as well.

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    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.

    [divide icon=”circle”]

    Happy Samosa Making!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

    [divide icon=”circle”]

  • Easy Tawa Kabab Recipe: A Flavorful Pan-Fried Delight!

    Tawa Kabab

    If there’s one dish I could live off for the rest of my life it would have to be Kabab’s. So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time. I love experimenting with different flavors for kabab’s and today I’ve got for you a tasty Tawa Kabab that’s super easy and I’m also going to share my secret to a moist and juicy Kabab!!

    Tawa Kabab Recipe
    Photo: Tawa Kabab Recipe

    I’ve made these kabab’s on the Griddle Pan but you could also broil it in the oven if you wish. These kabab is a nice combination of chicken mince, raw papaya, fried onion and spices.This tawa kebab recipe is fast and fabulous—and sure to satisfy any palate!!

    They’re easy and always a crowd pleaser. I used papaya and fried onion in this tawa kabab recipe which make the kabab’s very moist, juicy and flavorful. Also I marinated these kabab’s for just a couple of hours and they still came out really flavorful. You can use any meat beef, mutton or lamb of your choice and you can make them spicy or non spicy according to your preference.I love the sizzle when the Kabab touches the hot pan. 😛

    Tawa Kabab's on Griddle
    Tawa Kabab’s on Griddle

    The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.

    Tawa Kabab Recipe
    Photo: Tawa Kabab Recipe

    I will not write any more praises about these tawa kababs and will let you make them and believe for yourself. Try my tawa kabab recipe nd you’ll never ever have a dry flavorless kebab again. 🙂

    Check it out the Tawa Kabab Recipe and printable version below!!

    Print Pin

    Tawa Kabab

    The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 4
    Author Bushrah |Recipestable

    Ingredients

    • 500 gm chicken mince
    • 4 tablespoon fried and ground onion
    • 3 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon raw papaya
    • 1 tablespoon red chili crushed
    • 1 tablespoon whole coriander crushed
    • 1 tablespoon cumin seeds roasted and crushed
    • 1/2 teaspoon garam masala powder
    • Salt to taste

    Instructions

    Directions

    • In a small pan, dry roast cumin seeds, coriander seeds and red chilli. Let it cool and grind.
    • Put chicken mince in a mixing bowl. Add fried onion,green chilies, ginger garlic paste, raw papaya, garam masala, salt and grinded masala. Mix until well combined.
    • Leave it for 20 minutes to blend flavors. Then shape into seekh kababs.
    • Refrigerate for 1 hour or until set.
    • Now heat oil on a griddle (tawa) over medium heat.
    • Put kabab on the griddle (tawa). Fry kabab on each side for 2-3 minutes or until they turn golden.
    • When done, give them smoke of charcoal. Take it out in a serving platter. Tawa Kabab is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    1.You can served these kababs in a tortilla wrap or chapati with some green chutney.
    2.Serve with naan and raita.

    Recipe Note’s:

    1. While mixing chicken mince, make sure it’s completely drained of water or else it will cause problems later while making the kebab.
    2. For a healthy and lighter version, these kababs can also be baked.
    3. You can prepare the kababs and place them in the fridge to fry when needed.
    4. You can even fry them and wrap them in aluminium foil to warm up later and they taste good.
    5. You can grill or BBQ them as well.

    If you like this Tawa Kabab 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.

  • Paneer Burfi Recipe

    Paneer Burfi

    The Paneer Burfi is an easy sweet that gets ready in a few minutes. Great to serve with tea or coffee, or as a dessert with any meal.

    Paneer Burfi Recipe
    Photo: Paneer Burfi Recipe

    Check it out the Paneer Burfi recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 12[/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 cheese
    • 2 white bread slices
    • 3/4 cup sugar
    • 1/4 cup sliced almonds
    • 1/2 teaspoon green cardamom powder
    • 1/2 teaspoon butter, To grease the baking pan

    [/tab] [tab]Yield: 12 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

    Pre-heat the oven on 275 degree C.

    Step 2

    Lightly greased a 8×8 baking pan with butter and keep aside.

    Step 3

    Remove the crust from all side of bread.

    Step 4

    Put the bread, sugar and cheese (paneer) in a food processor or blender.

    Step 5

    Process until well combined.

    Step 6

    Stir in the cardamom and 1/2 almonds.

    Note: Mixture should be moist, if it appears to be dry add 3 tablespoon of milk.

    Step 7

    Put the mixture on the preapred baking dish. Spread evenly and top with remaining almonds.

    Step 8

    Cover with foil.

    Step 9

    Bake in the preheated oven for 20-25 minutes or until a knife inserted into the center comes out clean.

    Step 10

    Remove from the oven and leave it cover for about 15 minutes so burfi remain moist with the steam.

    Step 11

    When Paneer burfi comes to the room temperature, cut into your desired shapes. Paneer Burfi is ready to serve.
    Enjoy!

    [/tab] [tab]

    •  Great to serve with tea or coffee, or as a dessert with any meal.

    [/tab] [/tabs]

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

  • The Perfect Weekend Feast: Easy Prawn Biryani Recipe for a Crowd!

    Prawn Biryani

    Today, I am sharing the famous Prawn biryani recipe. I love biryani so much that’s why I am always developing them to perfection. This Prawn biryani recipe is a delight. Everyone love a good chilli prawn dish and this one doesn’t disappoint. Make any occasion even more special by serving this delicious one-dish meal. Well, it’s sure a treat for all seafood lovers. Lets start cooking this prawn biryani special. Check it out the Prawn Biryani recipe here!!

    Make any occasion even more special by serving this delicious one-dish meal – Jhinga Biryani. Easy to make and delicious too. Check it out Jhinga Biryani recipe here!!

    prawn biryani recipe
    Photo: prawn biryani recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

     

    • 600 gm prawns, shelled
    • 300 gm basmati rice
    • 1/4 cup Sliced onion
    • 2 Bay leaf
    • 50 ml coconut milk
    • 1 tbsp coriander leaves
    • 1 tbsp fresh grated coconut
    • 2 tbsp oil or ghee
    • 2 green chillies
    • 2 tsp lemon juice
    • 1/2 tsp Turmeric powder
    • 1 tsp Whole garam masala
    • 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

    Pick, wash and soak rice for about 20 minutes. Drain and keep aside.

    Step 2

    Shell, De-vein and wash the prawns.

    Step 3

    Heat Ghee or oil in a thick-bottomed pan.

    Step 4

    Add bay leaves and Whole Garam Masala Let it crackle.

    Step 5

    Add sliced onion, saute for 5 minutes or until the onion turns pink.

    Step 6

    Add water, turmeric powder, lemon juice and green chillies slit into two.

    Step 7

    Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk.

    Step 8

    Season with salt. Stir lightly.

    Step 9

    Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked. Prawn Biryani is ready to serve.

    [/tab] [tab]

    • Serve with salad, and mint raita.

    [/tab] [/tabs]

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

  • Chicken Tawa Kabab Cravings? Make This Easy Recipe at Home!

    Chicken Tawa Kabab

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. After eating it I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Chicken Tawa Kabab has a very rewarding taste. It is a combination of mince, brown onion spices and yogurt. Must try this chicken Tawa Kabab recipe !!

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Bismillah, let’s begin!

    Check it out the Chicken Tawa Kabab Recipe and printable version below!

    Print Pin

    Chicken Tawa Kabab Recipe

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 kg boneless and skinless chicken cut into 1 inch pieces
    • 1/2 cup plain yogurt
    • 1/4 cup oil or ghee
    • 2 tablespoon brown onion crushed
    • 2 tablespoon grinded almonds
    • 2 teaspoon poppy seeds
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon papaya
    • 1 teaspoon all spice
    • 1 teaspoon red chili powder
    • 1 teaspoon salt

    Instructions

    Method

    • Marinate chicken with all above masala for an hour.
    • Heat oil on tawa (griddle) and spread chicken botis on the tawa.
    • Sprinkle a little water on it then cover and cook when water dries and oil comes on top.
    • Remove give dam of coal. Transfer into a serving platter. Garnish with lemon wedges. Murgh Tawa kabab is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with naan and raita.
    I have also posted Chicken Cheese Kabab Recipe which is another easiest & tastiest version of making Chicken Kabab. Do check it out as well.

    [divide icon=”circle”]

    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.

    [divide icon=”circle”]

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

    [divide icon=”circle”]

     

  • Carrot Pudding with a Twist: Make Delicious Gajar ki Kheer!

    Gajar ki kheer

    Treat your sweet tooth with a new dessert and delight everyday by just following this delightful Gajar Ki Kheer recipe. 

    Gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe
    Gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe
    gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe

    Check it out the Gajar ki kheer Recipe here !!

    Print Pin

    Gajar ki Kheer

    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 4 cups milk
    • 2 cups grated carrots
    • 1/2 cup sugar
    • 4 tbsp grain Rice
    • 2 tbsp almonds
    • 1 tbsp rose water
    • 1/2 tsp cardamom
    • 1/4 cup chopped pistachios
    • 1/4 cup fresh cream

    Instructions

    • Pour milk and rice in a big saucepan. Bring it to boil and keep the heat moderate.
    • Stir well and keep it on heat for 20 minutes.
    • Heat it for another 15 minutes uncovered with carrots added.
    • Add sugar and almonds and cook it for further 10 minutes.
    • Stir it till the mixture starts sticking to the bottom of the pan.
    • Remove from heat and keep it to cool down at room temperature.
    • Add cream, cardamom, and rose water. Keep it in freeze.
    • If the Kheer is thick once you remove it from freeze add a little milk to it and stir it. Add pistachios and serve it cool. Gajar ki kheer is ready to eat. Enjoy!

    Notes

    Serving Suggestions:
    Serve chilled as a dessert after any meal.

    If you like Gajar ki kheer Recipe and make it then let me know your feedback by commenting below

  • Recipe: Shahi Tukra (Bread Pudding)

    Shahi Tukra

    Truly a royal dessert, as its name suggests, Shahi Tukra is a rich bread pudding. In this dessert, deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled. Try this Shahi Tukra recipe, hope you’ll love it.

    Shahi Tukra recipe
    Photo: Shahi Tukra Recipe

    Print Pin

    Shahi Tukra (Bread Pudding) Recipe

    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Author Bushrah @ Recipestable

    Ingredients

    • 8 bread slices
    • 1 liter milk
    • 1 cup white sugar
    • 4 tablespoon clarified butter or desi ghee
    • 1 tablespoon raisins
    • 1 tablespoon chopped pistachios
    • 1 tablespoon chopped almonds
    • 1/4 teaspoon ground cardamom elaichi powder

    Instructions

    • Cut the bread slice edges out and cut diagonally.
    • Heat the milk after adding sugar. Stir continuously.
    • Add 1 teaspoon of clarified butter into the milk so that it doesn’t flow over.
    • Let the milk simmer for creamy sweet toast recipe until it is reduced to half.
    • Stir in the raisins, and cardamom powder.
    • Take bread slices and fry them in clarified butter.
    • Soak the fried slices in milk for two minutes.
    • Take out the slices and put into the milk previously prepared.
    • Garnish with pistachios and almonds. Shahi Tukra is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve chilled as a dessert after dinner.
    I have also posted Badami Shahi Tukray recipe which is another easiest & tastiest version of making Traditional Pakistani Dessert 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.

     

  • 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!!

  • Creamy & Nutty: Easy Badami Kulfi Recipe (The Perfect Summer Treat!)

    Badami Kulfa is heart favorite frozen dessert of all age groups. Rather to buy it, you can make it home easily. Making Badami Kulfa at home is economical with no hard effort. Just follow the given Badami Kulfa  recipe and make it with combination of milk, rice flour, plain flour, sugar and almonds. This is best to make in kids party or any average get to gather at home. Check it out the Badami Kulfa recipe here!!

    Badami Kulfa recipe
    Photo: Badami Kulfa Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes + freezing[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

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

    • 1 cup Almonds
    • 1 can sweetened condensed milk
    • 1 can can evaporated milk
    • 16 ounces whipping cream
    • cardamom powder (optional)
    • Sugar according to taste

    [/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 almonds in hot water peel and blend.

    Step 2

    Add sweetened condensed milk,evaporated milk, whipping cream and sugar;mix thoroughly.

    Step 3

    Add cardamom powder and mix again.

    Step 4

    Put mixture into small single serving dishes.

    Step 5

    Freeze for 4 to 6 hours. Badami Kulfa is ready to serve. Serve immediately.
    Enjoy!

    [/tab] [tab]

    • Serve Badami Kulfa as a dessert after meal.

    [/tab] [/tabs]

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

  • 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.

     

  • 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.