Recipestable

Tag: rice

  • Recipe: Tehri (Pakistani One Pot Rice Dish)

    Tehri (Pakistani One Pot Rice Dish)

    Tehri is a well-liked Pakistani dish as a main course with average effort for homemade on any occasion.Always great to have in all seasons. Must try this Tehri Recipe. 

    Tahari Recipe By Shireen Anwar
    Photo: Tehri Recipe

    Check it out the Tehri Recipe here!!

    Prep Time:30 minutes

    Cook Time:40 minutes

    Servings: 4

    Difficulty Level: Medium

    Ingredients

    • 500 gm long grain rice
    • 3/4 cup oil
    • 1/2 cup brown onion
    • 1 tsp garlic paste
    • 2 potatoes, cut into cubes
    • 1 cup green peas
    • 2 carrots, cut into cubes
    • 2 tomatoes, thinly sliced
    • 1/2 cup plain yogurt
    • 1 tbsp whole spice
    • 1 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 2 tsp salt

    Yield: 4 servings

    Directions:

    1. Rinse rice with few changes of water and soak for 30 minutes.
    2. Heat oil in a deep skillet over medium heat.
    3. Add whole spices, brown onions, garlic paste.
    4. Cook for 1 minute then add ¼ cup water.
    5. Add chili powder, salt, turmeric powder, yogurt.
    6. Cook for 5 minutes then add potatoes, carrots and green peas.
    7. Cook for 10 minutes.
    8. Add 1 cup water.
    9. Cover with a lid; cook until vegetables half done.
    10. Add rice with 2 cups of water.
    11. Cover and Cook for 10 minutes or until water nearly dry.
    12. Add green chilies and tomatoes on top.
    13. Simmer for 5 minutes or until done.
    14. Tehri is ready to serve.
    • Serve with Raita.

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

  • Chicken Breast and Rice Recipe

    Chicken Breast and Rice

    A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This is a chicken casserole with rice, corn, bell pepper and lemon pepper seasoning. Easy and tasty. Check it out the chicken breast and rice recipe here!!

    chicken breast and rice recipe
    Photo: chicken breast and rice Recipe

    [divider]

    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/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]

    • 4 boneless & skinless chicken breasts
    • 1-1/2 cup chicken broth, low sodium
    • 1 cup long grain white rice
    • 1/2 cup margarine, melted
    • 1/2 canned whole kernel corn
    • 1 bell pepper, thinly sliced
    • 5 tbsp lemon pepper

    [/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

    Preheat oven to 350 degree F.

    Step 2

    Place chicken breasts in a non-greased 9×13 inch glass baking dish.

    Step 3

    Sprinkle lemon pepper on both sides of them. Keep aside.

    Step 4

    In a small bowl, combine together the melted butter and the chicken broth.

    Step 5

    Pour this mixture over the chicken.

    Step 6

    Bake in the preheated oven for 20 minutes.

    Step 7

    Take it out from the oven. Remove chicken.

    Step 8

    Add rice, bell pepper and corn in the baking dish.

    Step 9

    Arrange chicken breasts back on top. Cover again.

    Step 10

    Put the baking dish back in the oven.

    Step 11

    Bake 40 minutes longer or until cooked thorough.

    Step 12

    Take it out. Delicious chicken breast and rice are ready. YUM YUM!!

    [/tab] [tab]

    • Serve with fresh veggie salad.

    [/tab] [/tabs]
    If you like  chicken breast and rice recipe and make it then let me know your feedback by commenting below.

  • Baked Fish and rice Recipe

    Baked Fish and rice

    White fish fillets baked with veggies, Italian seasoning and rice in this quick and easy dinner. Check it out the baked Fish and Rice recipe here!!

    baked Fish and Rice recipe
    Photo: baked Fish and Rice Recipe

    [divider]

    [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time: 35 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 cod fish
    • 3 cups chopped broccoli
    • 1/2 cup long grain rice, uncooked
    • 1-1/2 cups chicken stock
    • 1 can french-fried onions, divided
    • 1/2 cup shredded cheddar cheese
    • 1 tbsp Parmesan cheese, shredded
    • 1/4 tsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1/4 tsp paprika

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving: (1 serving = 1 cup)

    • Calories: 392
    • Fat: 16 g (6 g saturated fat)
    • Cholesterol: 81 mg
    • Sodium: 722 mg
    • Carbohydrate: 31 g
    • Fiber: 2g
    • Protein: 29 g

    [/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 saucepan, add chicken stock and rice to it.

    Step 2

    Bring to a boil.

    Step 3

    Season with Italian seasoning and garlic powder. Mix well.

    Step 4

    Transfer rice to a greased 11×7-inch baking dish.

    Step 5

    Cover the dish and bake at 375 degree F for 10 minutes.

    Step 6

    Now stir in the broccoli, half of the onions and Parmesan cheese.

    Step 7

    Place fish over it.

    Step 8

    Sprinkle with paprika powder.

    Step 9

    Cover again and bake another 20 minutes or until the fish flakes easily with a fork.

    Step 10

    Uncover the dish. Top with cheddar cheese and remaining onions.

    Step 11

    Return to the oven and bake 3 minutes longer or until cheese is melted and bubbly. Baked Fish and rice is ready to serve. ENJOY!

    [/tab] [tab]

    Serve with [/tab] [/tabs]
    If you like Baked Fish and rice recipe and make it then let me know your feedback by commenting below.

  • Easy Chicken and Rice Recipe

    Easy Chicken and Rice

    Chicken tonight? Why not–rely on our all-star round-up of easy chicken and rice recipe for creative twists on familiar favorites. This is very easy to make, with ingredients that you might usually have on hand. It gets its flavor from dry soup mix. Goes well with some fresh, steamed vegetables. Try This easy Chicken and Rice recipe and enjoy a super healthy meal with your friends and family.

    Easy Chicken and Rice recipe
    Photo: Easy Chicken and Rice Recipe

    Check it out the Easy Chicken and Rice recipe here!!

    [divider]

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

    • 3 pound whole chicken, cut into pieces
    • 2 cups water
    • 3/4 cup instant rice, uncooked
    • 1/8 cup chicken rice soup mix
    • 1 green bell pepper, chopped
    • 2 tbsp butter

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 864 kcal
    • Carbohydrates: 16.3 g
    • Cholesterol: 255 mg
    • Fat: 57.9 g
    • Fiber: 0.9 g
    • Protein: 65.1 g
    • Sodium: 272 mg

    [/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 large skillet, melt butter over medium high heat.

    Step 2

    Place chicken pieces into the skillet. Saute for 3-4 minutes per side or until golden brown.

    Step 3

    Remove chicken from the skillet. Keep aside.

    Step 4

    Add green bell pepper and rice. Cook and stir for 3 minutes or until lightly browned.

    Step 5

    Stir in the soup mix and water.

    Step 6

    Bring to a boil.

    Step 7

    Add chicken.

    Step 8

    Reduce heat to medium low. Cover and simmer for 45 minutes or until rice are cooked.

    Step 9

    Dish it out. Easy Chicken and Rice are ready. YUMMY!

    [/tab] [tab]

    • Serve with fresh steamed vegetables.

    [/tab] [/tabs]

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

     

  • The Best Mix Vegetable Pulao Recipe (Simple & Delicious)

    Mix Vegetable Pulao

    Easy lunch recipe with mixed vegetables, perfect for lunch box and as one pot meal

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    The Mix Vegetable Pulao Recipe is an easy to cook dish for those busy weeknights

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    Check it out the Mix Vegetable Pulao recipe here!!

    [divider]

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

    • 2 cups basmati rice
    • 4 cups water
    • 1/2 cup cooking oil
    • 2 onions, peeled and sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 carrots, peeled and cut into long strips
    • 3 potatoes, peeled and sliced
    • 1/2 cup fresh green beans, cut into long strips
    • 1 cup green peas, boiled
    • 1 cup cabbage, cut into long strips
    • 4 green chilies, sliced
    • 7 whole cloves
    • 3 bay leaves
    • 2 cinnamon sticks
    • 2 black cardamom pods
    • 1 tsp cumin seeds
    • 1 tsp black pepper, crushed
    • salt to taste

    For Garnishing:

    • 3 tbsp mint leaves, chopped
    • 4 tbsp mixed nuts

    [/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

    Rinse and soak rice for at least one hour.

    Step 2

    Heat oil over the medium heat in a wok. Add cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil.

    Step 3

    Stir fry for 1-2 minutes or until fragrant.

    Step 4

    Add the onion and ginger-garlic paste into wok and cook for 4-5 minutes or until onions are golden brown.

    Step 5

    Add the vegetable and green chilies in it; stir fry for 2-3 minutes.

    Step 6

    Then add soaked rice, pour the water into wok and season with salt and black pepper. Stir well.

    Step 7

    Bring to a full boil then put the lid on, cook until the rice is done on low flame (about 20 minutes).

    Step 8

    Remove the cover and cook another 15 minutes on low flame. Stir once a while.

    Step 9

    Take vegetable pulao in serving dish and sprinkle nuts and mint leaves on it. Dish it out. Mix Vegetable Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with onion rings and tomato raita.

    [/tab] [/tabs]

    If you like Mix Vegetable Pulao recipe and make it then let me know your feedback by commenting below.

  • Skip the Takeout: Make Restaurant-Style Hareesa at Home!

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.

    Harissa with kabab Recipe
    Photo: Harissa with kabab Recipe

    This is my Rubina Khala’s ( my aunt) fabulous Harissa with kabab recipe that has become one of my absolute favorites and a must-have whenever we when we have a family gathering or family dinner. I recently asked for the recipe and added my twist.Truly delicious, very filling and energy boosting.

    I love to eat Harissa any time; if only i din’t have to give away my last energy stirring it, I would have really made it every day!!

    Harissa with kabab Recipe
    I love to eat Harissa any time. 😛

    Way of eating harissa depends on the region as well. Some people eats it directly with spoon and some people eats it with naan bread.  Perfect dinner idea for Bakra Eid. Do try it, I hope you enjoy these as much as my family does.

    Check it out the Harissa with Kabab Recipe and printable version below!!

    Print Pin

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • For Harissa
    • 1 kg mutton
    • 2 onion thinly sliced
    • 1 whole garlic bulb don’t peel
    • 2 inch piece of ginger peeled and chopped
    • 1 cup clarified butter or desi ghee
    • 3/4 cup wheat crushed
    • 1/2 cup rice
    • 1/2 cup whole moong daal whole green lentil
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder haldi
    • salt according to taste

    For Kabab

    • 750 gm mince keema
    • 1 tablespoon ginger garlic paste
    • 1 onion chopped
    • 3 tablespoon seekh kabab masala
    • 1/2 teaspoon red chili crushed
    • salt to taste
    • oil for frying

    Instructions

    Directions

    • Soak rice and wheat together and boil until mushy.
    • Soak moong in warm water.
    • Put all the kabab ingredients except oil in a chopper or food processor. Process until well combined.
    • Take it out in a mixing bowl and make finger size kabab.
    • Heat oil in a shallow pan over medium heat. Shallow fry kababs until turned golden brown.
    • Remove from the oil and keep aside
    • Take a large pot, add meat ,onion, ginger, garlic, turmeric powder, coriander powder, red pepper and salt.
    • Add 2 cups of water. Bring to a boil and cook until meat is tender and it has enough soup in it.
    • Discard garlic and onion.
    • Add moong daal in it and cook until meat is all mushy.
    • Add rice and wheat in it. Cook and stir for 15 minutes or until well combined.
    • Blend with a hand blender and add all spice powder. Cook and stir for 20 minutes or until you have haleem like Consistency.
    • Now put kababs in it.
    • Make tarka (bighaar) with clarified butter. Add a pinch of turmeric and cayenne to give color.
    • Put tarka on the harissa.
    • Dish it out. Garnish with green chillies. lemon wedges and coriander leaves. Delicious Harissa with Kabab is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve with naan or tandoori roti.

    I have also posted Nihari Recipe which is another tastier version of Lahori Food. Do check it out as well.

    [divider]

    If you like this Harissa with 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.

  • A Feast for the Eyes & Taste Buds: Rainbow Tikka Rice Recipe

    Rainbow Tikka Rice

    Rainbow Tikka rice is a layered rice dish in which different colour of rice layered with chicken tikka, eggs, green peas, tomato ketchup and spicy green chutney. This is an excellent rice dish to entertain and impress your guests and children. Its really yummy, healthy and rather cheap to make. My family always love this Rainbow Tikka rice recipe.
    For variety, substitute chicken with shrimp, ground beef, any type of veggies. Must try this Rainbow Tikka Rice recipe and don’t forget to share your experience with us!!

    Prep Time: 30 minutes

    Cook Time: 40 minutes

    Servings: 5

    Difficulty Level: Medium

    Ingredients

    For Chicken Tikka

    • 500 gm boneless chicken, cut into small pieces
    • 1/2 cup plain yogurt
    • 1 onion, finely chopped
    • 2 tomatoes, make a smooth paste
    • 4 tablespoon tikka masala
    • 2 tablespoon cooking oil
    • salt to taste
    • a piece of coal to give dum

    For Green Chutney

    • 1 cup fresh coriander leaves
    • 1/2 cup mint leaves
    • 1 teaspoon ginger paste
    • 1 tomato
    • 3 green chillies
    • 2 tablespoon lemon juice
    • 2 tablespoon plain yogurt
    • 1/2 teaspoon cumin seeds, roasted and crushed
    • salt according to taste

    For Tikka Rice:

    • 500 gm long grain rice
    • 2 eggs,boiled and sliced
    • 3/4 cup chicken stock or as required
    • 2 tablespoon cooking

    For Yellow Rice Layer

    • 2 boiled eggs,chopped
    • yellow food color

    For Green Rice Layer

    • 1/2 cup green peas, boiled
    • green chutney as required
    • green food color

    For Red Rice Layer

    • 1 cup tomato ketchup
    • red food color, optional

    Directions:

    Step 1

    Soaked rice in water for 30 minutes. Then boiled in salted water.

    Step 2

    Strained. Divided into 3 parts and keep aside.

    Step 3

    Heat oil in a pan over medium high heat. Add onion and cook for 5 minutes or until lightly browned.

    Step 4

    Add ginger garlic paste. Saute for 1 minute then add chicken.

    Step 5

    Cook and stir chicken on high heat for 15 minutes or until no longer pink.

    Step 6

    Add tikka masala and salt. Cook and stir well.

    Step 7

    Now add tomatoes cook for 10 minutes or until oil separates.

    Step 8

    Add yogurt. Cook more 5 minutes or until all water dries and oil comes on top.

    Step 9

    Remove from the heat and give coal dum.

    Step 10

    Place green chutney ingredients in a blender or food processor. Process until smooth. Take it out in a small bowl and keep aside.

    Step 11

    In a bowl, mix together the one portion of boiled rice, chopped eggs and yellow food color. Keep aside.

    Step 12

    In another bowl, mix together the second portion of rice, green chutney, green peas and green food color (optional).

    Step 13

    In another bowl, mix together the 3rd part of rice, tomato ketchup and red food color (optional).

    Step 14

    Take a large bowl, greased with oil. Then put egg slices on the bottom of the bowl. Cover with yellow rice.

    Step 15

    Drizzle small amount of chicken stock over it. Press well and layer with chicken.

    Step 16

    Then cover with red rice. Again press well.

    Step 17

    Layer with green rice. Sprinkle remaining stock and press well.

    Step 18

    Cover with an aluminium foil.

    Step 19

    Bake at 180 degree C, in the preheated oven for 15 minutes or until done.

    Step 20

    Let it cool for 15 minutes.

    Step 21

    Carefully, invert on a flat dish. Delicious Rainbow Tikka Rice is ready to serve. ENJOY!!

    Serving Suggestions: 

    • Serve hot with raita or any chutney.

    If you like Rainbow Tikka Rice recipe and make it then let me know your feedback by commenting below.

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

    Fish Pulao:

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

    Fish pulao recipe
    Photo: Fish pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

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

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

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

    Step 2

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

    Step 4

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

    Step 5

    Take off the heat.

    Step 6

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

    Step 7

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

    Step 8

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

    Step 9

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

    Step 10

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

    [/tab] [tab]

    • Serve with salad and raita.

    [/tab] [/tabs]

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

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

    Chicken and Chickpea Pulao

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

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

    [divider]

    [one_fourth]Prep Time: 10  minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

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

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Tip’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    Remove from the pan and set aside.

    Step 5

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

    Step 6

    Add ginger garlic paste and cook 1 more minute.

    Step 7

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

    Step 8

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

    Step 9

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

    Step 10

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

    Step 11

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

    [/tab]

    [tab]

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

    [/tab]

    [tab]

    • Serve with raita or salad.

    [/tab] [/tabs]

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

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

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

    Fish Biryani recipe
    Photo: Fish Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

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

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    Sprinkle on melted butter.

    Step 5

    Cover tightly and seal casserole edges with aluminum foil.

    Step 6

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

    • Serve with salad and zeera yogurt.

    [/tab] [/tabs]

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

     Egg Biryani

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

    Egg Biryani Recipe
    Photo: Egg Biryani

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

    Egg Biryani recipe
    Photo: Egg Biryani

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

    Check it out the Egg Biryani Recipe here!!

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Servings: 6

    Difficulty Level: Easy

    Ingredients

     

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

    Directions

    Step 1

    Wash rice and soak at least 30-40 minutes.

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

    Cook until done and oil start to separate.

    Step 6

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

    Step 7

    Remove the eggs and set aside.

    Step 8

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

    Step 9

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

     

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

     

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

  • 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.

  • 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.

  • 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.

  • 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]

  • Spicy Mushroom Rice Recipe

    This Spicy Mushroom Rice recipe provides a quick and easy way to liven up your mushroom rice and get those taste buds tingling. Check it out the Spicy Mushroom Rice recipe here!!

    Spicy Mushroom Rice Recipe
    Photo: Spicy Mushroom Rice Recipe

    [divider]

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

    [divider]

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

    • 200 gm button mushroom, chopped
    • 6 cups cooked rice
    • 2 tablespoon olive oil
    • 2 tablespoon coriander leaves, chopped
    • 1 teaspoon chopped garlic
    • 1 teaspoon black pepper corns, crushed
    • 1 teaspoon cumin seeds, crushed
    • salt 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

    Heat the ghee or oil in a non stick Karahi or deep fry pan. Add garlic and fry it turns dark brown.

    Step 2

    Add pepper and garlic, fry for few seconds.

    Step 3

    Add mushrooms and sprinkle with ¼ tsp of salt. Mix well, cover and simmer till mushrooms are cooked.

    Step 4

    Add rice and salt to taste. Mix well and keep covered on low flame for 5-8 minutes, till the liquid from mushroom is absorbed.

    Step 5

    Garnished with coriander leaves. Spicy Mushroom Rice is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with a kurma and potato wafers.

    [/tab] [/tabs]