COCONUT MILK CHICKEN BIRYANI IN COOKER Here is a simple one pot biryani recipe made with the addition of coconut milk. The coconut milk adds a nice richness and flavour to the rice. TIPS INGREDIENTS [ 1 cup – 200 ml ] Adjust masalas as per taste PREPARATION METHOD Heat oil + ghee in a
Read More
QUICK VEG DALIA BIRYANI RECIPE / BROKEN WHEAT BIRYANI INGREDIENTS METHOD Take a big mixie jar , add onion + tomato + ginger garlic paste + mint leaves + coriander powder + garam masala pwdr + turmeric + lewmon juice + curd + salt and grind into fine paste by add ing ¼ cup water.
Read More
TOMATO BIRYANI IN PRESSURE COOKER / THAKKALI BIRYANI Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. Consumption of tomatoes will provide anti-inflammatory properties and thus, can
Read More
ONE POT MUTTON BIRYANI [ SOUTHINDIAN RECIPE ] This biryani tastes similar to Dindigul thalappakatti biryani. I have made the process easy .Actually this recipe is made with seerga samba rice . We can also cook with regular basmati rice . Seeraga Samba rice is the most expensive sub-variety and has the smallest grain, about one
Read More
SOYA CHUNKS BIRYANI Soya chunks are made using soy flour that has been ‘defatted’ or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. Soy is full of polyunsaturated
Read More
Rajasthani Gatta Dum Biryani / राजस्थान कि गट्टा दम बिर्यानि BY RAKHIS RASOI Jodhpuri Kabuli is a royal and exotic dish presented in alternate layers of rice and vegetables gravy cooked in yoghurt with toppings of fried bread crumbs, crunchy cashews, raisins and mild spices.This vegetable layered rice delicacy is colourful, majestic and utterly delicious.
Read More
Easy chicken dum biryani METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW:- YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens WHAT TO COOK FOR BREAKFAST ? – https://maryzkitchen.com/what-to-cook-for-breakfast/ CAKE RECIPES – https://maryzkitchen.com/?S=cake VEG RECIPES – https://maryzkitchen.com/?S=Veg COOKING TIPS – https://maryzkitchen.com/?s=cooking+tips TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken TIPS FOR BUYING AND
Read More
LEFTOVER PAV BHAJI DUM BIRYANI INGREDIENTS Leftover pav bhaji – 3 cup [ bhaji should not be very thick ] Basmati rice of good quality – 250 gms Finely chopped coriander leaves and mint leaves – 1 cup Lemon juice – 1 tbsp Whole garam masala – few [ star anise ,cinnamon ,clove ,cardamom ,black
Read More
KACCHI MUTTON DUM BIRYANI / HYDERABADI DUM BIRYANI WHAT IS KACCHI BIRYANI? Kacchi means ‘raw’ – When the meat is added raw to the biryani pot, then it is referred to as Kacchi Biryani whereas Pakki is when the completely or partially cooked meat is added to the biryani pot and
Read More
VEG DUM BIRYANI By Shweta Galinde INGREDIENTS Mixed veges diced – 2 cup [ cauliflower + potato + carrot + beans ] Paneer cubes – ½ cup Biryani rice – 3 cup Thick curd – 1 cup Green chilli – 2 or 3 slit Ghee + oil – ¼ cup Whole garam masala – few
Read More
BRINJAL / BAINGAN DUM BIRYANI INGREDIENTS · Brinjal – 200 gms · Basmati rice – 250 gms · Whole garam masala few for boiling rice · Oil + ghee – 2 or 3 tbsp · Whole garam masala – sai jeera /2 clove /2 cardamom /few black pepper /cinnamon small piece /bay leaf · Onion
Read More
KACCHI MURG KI DUM BIRYANI It is called kacchi as we are going to use uncooked [ raw ] meat. INGREDIENTS FOR MARINATING THE CHICKEN PREPARATION In a large bowl take all the above ingredients , mix well with clean hands and marinate for minimum 2 – 3 hrs or overnight in the fridge .
Read More
AMBUR STAR BIRYANI INGREDIENTS Chicken with bones – 1/2 kg Jeeraga samba rice or kaima rice – 2 cup [ 400 gms of short grain rice] Oil + ghee – 3 or 4 tbsp Bay leaves – 2 Cardamom / elaichi – 8 Cloves / laung – 8 Cinnamon / dalchini – 4 pieces [
Read More
HYDERABADI VEG DUM BIRYANI INGREDIENTS PREPARATION INGREDIENTS FOR RICE METHOD MORE INGREDIENTS FOR GARNISHING WHILE LAYERING METHOD FOR ASSEMBLING AND COOKING Transfer the veges in a thick bottom big pan , layer it at the base . In a separate pan boil water + whole spices + salt for cooking the rice. Once the water boils
Read More
KHEEMA BIRYANI INGREDIENTS FOR RICE Basmati Rice – 400 gms Few whole garam masala – star anise / black cardamom / bayleaves / cinnamon / cardamom / clove / piece of mace / 1 pandan leaf Oil – 1 tsp Salt to taste Water METHOD Clean ,wash, rinse and soak the rice for 30 mins
Read More
CAULIFLOWER BIRYANI INGREDIENTS Cauliflower – 1 [ small size ] Basmati rice – 200 gms Oil + ghee – 2 tbsp Few cashew Whole garam masala – few [ jeera / clove /cardamom /bayleaves /cinnamom] Onion thinly sliced – 1 Ginger + garlic paste – 1 tbsp Tomato thinly sliced – 1 big Finely chopped
Read More
KHUSKA RICE INGREDIENTS Basmati rice – 1 cup Veg or non veg stock – 1 cup Water – 1 ¼ cup or 1 ½ as required Ghee – 2 tbsp Few whole garam masala – [ shah jeera /cardamom /clove /bay leaf /cinnamon /star anise ] Onion sliced thinly – 1 big Green chilli –
Read More
TOMATO BIRYANI INGREDIENTS Onion – 1 finely chopped Tomato – 2 or 3 finely chopped Cooked rice or leftover rice – 3 or 4 cup Ginger garlic paste – 1 ½ tsp Few whole garam masala – jeera /pepper /bayleaves /pepper/cinnamon/clove /cardamom Garam masala pwdr – 3/4 tsp Turmeric pwdr – ¼ tsp Red chilli pwdr
Read More
WHOLE MASOOR DAL BIRYANI INGREDIENTS Basmati rice – 1 cup [ aged ] Water – 2 ¼ cup Whole masoor dal – ½ cup Oil + ghee – 2 tbsp or more Few whole garam masala – sai jeera + bay leaves + clove + cardamom + peppercorn + star anise + cinnamom Onion –
Read More
CHICKEN BIRYANI IN COCONUT MILK INGREDIENTS PREPARATION METHOD Heat oil + ghee in big pot . Add the whole garam masala and let it crackle .[should not burn ] Add onions and fry till
Read More
FISH BIRYANI / FISH DUM BIRYANI INGREDIENTS Aged [ purani ] basmati long grain rice – 250 gms Fish – 300 to 400 gms [ pomfret ,king fish
Read More
EGG DUM BIRYANI INGREDIENTS Aged [ purani ] basmati long grain rice – 250 gms Egg – 4 or as required Onion finely sliced
Read More
CHICKEN BIRYANI INGREDIENTS Basmati rice – 2 cup Chicken with bones – 500 gms or 550 gms [have to take more than rice ] Oil + ghee –
Read More
VEG BIRYANI INGREDIENTS Basmati rice – 1
Read More
PRAWNS BIRYANI / KOLAMBI BHAAT INGREDIENTS short grain rice or biryani rice – 1 cup prawns – 25 nos medium size oil + ghee – 3 tbsp onion sliced – 1 big tomato – 2 ginger garlic paste
Read More
VERMICELLI VEG BIRYANI INGREDIENTS Vermicelli – 1 cup Ghee + oil – 1 ½ tbsp Whole garam masala – few [clove
Read More
VEGETABLE DUM BIRYANI RECIPE INGREDIENTS PREPARATION 1 – Wash and soak the rice for 30 mins. Boil water in a big pan with few whole garam masala. Add rice and salt and cook till 75 %. [ enough salt as to be
Read More
CHICKEN AND MUTTON DUM BIRYANI RECIPE INGREDIENTS Aged [purani] basmati long grain rice – 500 gms
Read More
PALAK BIRYANI / SPINACH BIRYANI RECIPE INGREDIENTS big onion finely chopped – 1Tomatoes
Read More
BETEL LEAF RICE / VETRILAI SADAM RECIPE /PAAN RICE BENEFITS OF BETEL LEAVES – https://www.netmeds.com/health-library/post/amazing-benefits-of-betel-leaves-nobody-told-you Betel leaves come with several curative health benefits as they are loaded with vitamins like Vitamin C, thiamine, niacin, riboflavin, carotene and a great source of calcium. Betel leaves have amazing antiseptic properties as they are rich in polyphenols especially chavicol offering dual
Read More
MINT RAITA/ PUDHINA RAITA INGREIENTS METHOD Take all ingredients one by one in a mixie jar . Add ½ cup curd and grind to smooth paste – avoid adding water . Now add the remaining curd and pulse beat once. Transfer to a serving bowl and give a good mix making sure the spices are
Read More
EASY AND SIMPLE GARAM MASALA RICE / QUICK PULAO MADE WITH LEFTOVER RICE / GARAM MASALA CHAWAL A quick, flavourful dish made from fresh or leftover rice. this garam masala rice goes well with any veg or non veg curry or gravy. It tastes almost like a biryani or pulao . This recipe is similar to
Read More
PARSI STYLE CHICKEN CURRY INGREDIENTS Chicken with bones – 750 grams [ thigh portion ] Potato – 2 big [ chopped into 4 big cubes ] Fresh curd – 1 ½ cup [not sour ] Ginger garlic paste – 2 tbsp Onion – 3 Green chilli finely chopped or paste – 7 or 8 as
Read More
HOW TO COOK MILLETS /MILLETS RECIPE /HOW TO COOK FOXTAIL MILLET /MILLETS COOKED IN OPEN POT / Millets such as sorghum (jowar), pearl millet (bajra), foxtail millet (kangni), finger millet (ragi), Barnyard millet, Kodo mille, Little Millet, Proso Millet are amongst the healthiest millet grains available HEALTH BENEFITS OF MILLETS – Millets are nutritious, non-glutinous (non-sticky) and
Read More
QUICK OIL FREE CHICKEN FRY A food rich in protein, chicken can help with weight management and reduce the risk of heart disease. Chicken contains the amino acid tryptophan, which has been linked to higher levels of serotonin (the “feel good” hormone) in our brains. Chicken has a lot of nutritional value that makes it a noteworthy
Read More
KADAPPA RECIPE / KUMBAKONAM KADAPPA / SIDE DISH FOR IDLI AND DOSA Kumbakonam Kadappa is a classic recipe made in theThanjavur region. It has a perfect blend of the Maratha influence with the South. The Chola kingdom that stretched till Maldives and Indonesia influenced the food and cooking style. It is said that in a Sangam
Read More
GHOTLELYA WANGYACHI BHAJI / KHANDESHI MASHED BRINJAL RECIPE / SPICY MASHED BRINJAL SABJI / BY DISHA LAHORI Ghotleli vangyachi bhaji is a spicy mashed brinjal sabji which is very popular recipe from Jalgaon – Khandesh region in Maharashtra, India. This brinjal sabji with dal bati or dal roti is very popular menu in khandesh
Read More
PANEER HANDI Handi paneer is a delicious and creamy gravy cooked in a handi. A handi is a type of a pot used in Indian cooking which has a shallow depth and a wide bottom. If you do not have a handi, then you can still make paneer handi in a pan or a kadai
Read More
HOW TO COOK BASMATI RICE BY DRAINING METHOD Rice cooked in boiled & drain method, tends to be more fluffy and gives a visual impression of more cooked rice compared to cooking the same quantity in absorption method. This leads to people eating less quantity of rice when cooked in boil & drain method. Same method is used in our house for cooking regular rice like kolam .Regular rice
Read More
SUN DRIED ONIONS / LESS OIL BIRISTA FOR BIRYANI RECIPE BY SHWETA GALINDE INGREDIENTS Onion – 1 kg OR more Summer season FRIED BIRISTA RECIPE – https://maryzkitchen.com/homemade-birista-crispy-golden-fried-onions-fried-onions-for-biriyani/ METHOD Peel the onions. Rinse and clean the onions and pat them dry after. Slice the onions thinly and evenly so that they are dried consistently. *Slice onions
Read More
SINDHI WADIYA / MOONG DAL AND URAD VADIYA / MASALA DAL WADIS / AMRITSARI WADIS BY DISHA LAHORI INGREDIENTS [ for 30 wadis ] Urad dal – 250 grms Moong dal – 50 grms [ moong dal is added to make the wadis light ] Grated ginger – 1 tbsp Red chilli flakes –
Read More
BREAD STUFFED OMELETTE INGREDIENTS PREPARATION METHOD Heat oil in a pan . Pour the egg mixture and swirl the pan to spread the mixture all over . Turn the flame to low. Once you see the top portions little cooked,
Read More
HOMEMADE BIRISTA /CRISPY GOLDEN FRIED ONIONS /FRIED ONIONS FOR BIRIYANI Made by Shweta Galinde INGREDIENTS Onion – 1 kg Oil – ½ ltr for deep frying PREPARATION Peel the onions ,wash and pat dry it. Finely slice the onion into even slices. *Use a slicer. METHOD –https://www.youtube.com/watch?v=JtzzWFFxXMg&t=6s Heat oil in a thick bottom pan /kadai.
Read More
PALAK PAKODA / SPINACH ONION FRITTERS / PALAK PYAAZ PAKORAS Ingredients Palak / spinach chopped finely – 3 cup Onion finely sliced length wise – 1 cup Besan /gram flour – 1 cup or as required Rice flour – 1 tbsp Fennel seeds or ajwain – 1 tsp [ crush it between the palms to get
Read More
SINDHI SAI BHAJI [ sai means green – bhaji means veges ] INGREDIENTS Palak leaves – 1 bunch Khatta leaves – 1 small bunch Chana dal – 1/4 cup Onion finely chopped – 1 big chopped Tomatoes finely chopped – 2 Green chilli finely chopped – 1 Ginger garlic paste – 1 1/2 tsp Potato
Read More
DINDIGUL THALAPPAKATTI BIRIYANI INGREDIENTS PREPARATION METHOD Heat oil in a heavy bottom pan. Add the onion paste and fry till oile separates Add the cooked mutton pieces without any water and mix well . Add coriander leaves + mint leaves + lemon juice + curd + salt and stir fry for a minute . Add
Read More
VEG DALCHA / SAALNA FOR BIRYANIS OR PULAO INGREDIENTS Toor dal – 4 tbsp Chana dal – 3 tbsp Oil – 2 tsp Whole garam masla – 1 piece of cinnamom + 2 clove + 2 green cardamom Onion finely chopped – 1 Tomato finely chopped – 1 Brinjal sliced – 2 small OR any
Read More
SINDHI BUGHA CHAWAL / SINDHI BIRYANI RECIPE COURTESY BY MINA AHUJA INGREDIENTS Basmati rice – 1 cup [ 250 gms ] Oil + ghee – 2 tbsp Onion finely sliced – 1 big Tomato finely sliced – 2 small Whole garam masalas – 1 cinnamom + 2 green cardamom + 2 clove + 2 bay
Read More
SAMA / SAMAI / BAGAR / LITTLE MILLET PONGAL INGREDIENTS [ serves 4 ] Millet / sama / burgar – 1 cup Moong dal – ¼ cup Ginger grated or crushed – 1 ½ tsp Ghee – 2 or 3 tbsp Asafoetida – a pinch Whole black pepper – 1 ½ tsp Jeera – 1
Read More
CHICKEN YAKHNI PULAO Yakhni is the Kashmiri name for mutton/chicken stock. It is prepared by cooking the mutton chicken with bones + whole garam masala + onion + ginger garlic paste .This stock is rich in proteins. INGREDIENTS FOR THE YAKHNI [ stock] METHOD Mix all the masala , crush it a bit and tie
Read More