Bhurji Aloo Gobi

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Aloo Sindhi Biryani

aloo briyani

Briyani is spicy fried rice made with basmati rice,vegetables and spices.This special briyani is from the province sindh of pakistan. This is vegetarian version of sindhi briyani with potatoes.


Potatoes-1/2 kg

Basmati Rice-1 Kg

Sindhi Briyani powder- 1 packet


Salt to taste


For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)


Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)

Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry it till turns to golden brown.
  2. Add green chillies and potato cubes and fry it to golden brown.
  3. Add curd, sindhi biryani powder, ginger garlic paste, salt and tomato puree.
  4. Cook it until oil floats on the top.
  5. Cook ¾ the basmati rice in electric cooker with the cloves, cinnamon, cardamom and bay leaves. keep it aside
  6. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add potato masala as a layer on the top. Add chopped coriander leaves. Repeat it For the 3 times.
  7. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it.
  8. Serve it hot with raita.

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Grape Juice

Grape Juice

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Capsicum Masala

capsicum masala

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Chicken Biryani – Mughlai Chicken Biryani – Chicken Biryani Recipe

Mughal briyani


Chicken Biryani – Mughlai Chicken Biryani – Origin

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Types of Biryani – Chicken Biryani

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Mughlai Chicken Biryani – Spices and Cooking method

Chicken Biryani – Mughlai Chicken Biryani – This recipe is my version of cooking biryani in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt.Chicken is cooked with onion ginger garlic, butter yogurt and spices.Then layered and cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Mughlai chicken biryani is very special in its texture and flavor.

Chicken Biryani – Mughlai Chicken Biryani – Nutritional health benefits.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Almonds are rich in Vitamin E. helps to get healthy glowing skin.

Chicken Biryani – Mughlai Chicken Biryani – Serving method

Chicken Biryani – Mughlai Chicken Biryani is the perfect dish for family gatherings and parties.Mughlai biryani can be served as the main course either for lunch or dinner. Raita, dahi chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste different, rich in its texture and taste due to almonds and butter. Try it and enjoy.


Chicken – 500gms
Basmati Rice-500gms
Green Chillies-3
Ginger Garlic Paste -3 tbsp
Yogurt – 6tbsp
Coriander leaves

For Tadka

Bay leaves-3
Cumin -1/2tsp (optional)

Mughlai Masala

Almonds – 15
Cashew nuts-7
Red chillies-5
Coriander seeds-2tbsp
Cumin seeds-1/2tbsp
Turmeric -1/2tsp
Cinnamon/cloves/cardamom – each 2

Preparation method

  1. Dry roast all the spices for grinding and make a fine paste.
  2. Heat oil in a pressure cooker, add cinnamon, cardamom,bay leaves, cloves & aniseeds
  3. Add green chillies, onions and cook it untill it turns to golden brown.
  4. Add ginger garlic paste and saute it.
  5. Add the masala, butter, yogurt,salt, mix it well and cook for few mins.Marinating the chicken with masala will give more taste to the chicken.
  6. Add the chicken pieces and mix it with the masala, cook for few mins.
  7. Cover it and pressure cook for 3 whistles in a slow flame.
  8. Cook the rice for 75% separately. Add the chicken curry as a layer and add chopped coriander leaves, lemon juice and roasted cashewnuts and saffron milk. Cook for few mins.
  9. Mughlai biryani is ready.Serve it hot with raita, salad or Korma.


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Chicken Meal

Chicken meal

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Traditional Egg kurma

Egg -Veg Kurma



Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)


Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch





Preparation method:

  1. Boil the eggs, peel it and keep it aside.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Grind the coconut to a smooth paste separately.
  5. Crush the tomato using hand and crush the shallots using DD.
  6. Take boiled eggs in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  7. Add handful of sesame oil and mix altogether with hand, marinate it for 5 mins.
  8. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  9. Cover it and cook it for 15 min in a medium flame.
  10. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  11. Garnish with fresh coriander and serve it hot with rice or roti.

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Dinner Menu 1

Dinner Menu 1

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Saag-Traditional punjabi recipe.


Spinach -250gms

Saag – 250 gms

Methi Leaves -250 gms

Brocoli-250 gms

Cabbage – 250 gms

Corn flour- 300gms


For the Tadka




Green Chillies-5


Preparation method:

  1. Wash and chop the green evenly. boil it in a open vessel adding water and salt until it reaches 1/4.
  2. Mash it with potato masher and cook it in a medium flame.
  3. Add butter and corn flour mix it continuously to avoid lumps.
  4. Heat butter in a pan add chopped onion, ginger garlic ,green chillies.
  5. Once they reached golden brown add it to the saag mixture and stir it well.
  6. Serve it hot with roti.

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Water Amarnath Leaves

ponangani keerai


Spinach-1 cup

Coconut-1/4 cup grated


Cumin seeds-1/2 tsp


Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste


 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves

Preparation method:

  1. Wash and chop the spinach finely.
  2. Heat oil or ghee in a pan, add tempering spices.
  3. Once they splutter, add onions and sauté it.
  4. Add spinach and fry it well.
  5. Add chopped shallots, green chillies, cumin seeds, hing, turmeric powder and salt to the spinach.
  6. Add less water cover it and cook for 10 mins.
  7. Add grated coconut stir it well and cook it in a low flame for 2 mins.
  8. Serve it hot with rice or roti

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