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!!
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.
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.
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.
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.
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.
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.
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.
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.
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Serve with raita.
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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 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 !
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.
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!
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Serve with salad and yogurt.
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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 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.
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.
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Serve with plain yogurt and salad.
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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.
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.
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.
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.
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Serve hot with salad, yogurt.
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If you like Egg Pulao Recipe and make it then let me know your feedback by commenting below.
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.
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!!
When you want to cook something special koftas always come in mind. There are so many different kinds of koftas and cooking recipes all over India and Pakistan.Here’s a very tasty Palak kofta curry recipe that goes great at lunch or dinner time. Children love palak kofta as kofta is their favorite dish and according to health palak is good so we can cont it as healthy dish. Those who don’t have to eat much oily or frying thing they can have baked kofta instead of fried one. Check it out the Palak Kofta Curry Recipe here!!
To Make Kofta: In a bowl add all kofta ingredient. Mix well until combine.
Step 2
Make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.
Step 3
To Make Gravy: Heat ghee in a cooking vessel and add the shah zeera and let them pop.
Step 4
Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn’t burn.
Step 5
Add the ginger garlic paste and fry for another 2-3 minutes. Add red chilli powder and combine.
Step 6
Add the tomato puree and let it cook over slow fire till the ghee separates.
Step 7
Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat.
Stir once in a while.
Step 8
Lastly add the garam masala and mix well. Turn off heat.
Step 9
Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream . Palak Kofta Curry is ready to serve.
