Does the thought of mouthwatering, spicy, tangy and full of flavour biryani set your heart and tongue racing? Try this amazing recipe at home! Get ready to be showered in praise by your family!

Preparation time: 1 hour

Cooking time: 30 minutes

Marinating time: min 20 minutes or max overnight

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Rice: 4 cups
  • Fresh mint : 1 cup
  • Fresh coriander : 1 cup
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Black Cardamom, whole: 2-3
  • Green Cardamom, whole: 4-5
  • Cloves, whole: 5-4
  • Peppercorn: 5-6
  • Bay leaves: 2-3
  • Cinnamon sticks: 2-3
  • Salt to taste
  • Oil: 2-3 tbsp
  • Ginger+garlic paste: 2 tbsp
  • Coriander powder: 1 tbsp
  • Red Chilli powder: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Mustard oil: 2-3 tbsp
  • Hung curd: 2 cups
  • Lime, whole: 1
  • Green chillies: 1 cup
  • Clarified butter: 1/2 cup
  • Fried onions: 2 cups
  • Biryani masala: 2 tbsp
  • Saffron water: 2 tbsp
  • Kewra water: 2 tbsp
  • Rose water: 2 tbsp

METHOD:

Let’s cook together…

In a muslin cloth add roots of fresh mint and coriander, coriander seeds, cumin seeds, big cardamom, green cardamom, cloves, peppercorn, bay leaves and cinnamon sticks. Tie up the cloth.

Put the muslin pouch in water in an earthen pot and bring the water to a boil. Stir occasionally while the water heats up and then remove the muslin. This makes the flavour infused stock.

Add soaked rice into the stock, stir the rice and then strain the rice after 5 mins of cooking.

In a fresh bowl or plate, add ginger garlic paste, coriander powder, chilli powder, turmeric powder and mix well. Add hung curd to this mixture and combine.

Add cumin powder and homemade biryani masala and mix it.

Then add the chicken and marinate it with this mixture. Squeeze lime in it. Put in fried onions, freshly chopped coriander and sliced green chillies on top and combine it all together. Allow to marinate for 20 mins or preferably overnight.

Put an earthen pot over low heat, spoon in clarified butter and place the marinated chicken. Let this cook for a while. Ladle half of the rice on top. Smooth it over with a spoon. Place fried onions and green chillies on top. Sprinkle biryani masala and then pour clarified butter and saffron water over it.

Cover biryani with chopped coriander and mint leaves.

Spoon the remaining rice as before and smooth it with a spoon. Make holes in the layers of the Biryani and pour clarified butter/ghee in them.

Repeat placing green chillies, coriander, mint leaves and fried onions.

Sprinkle biryani masala next. Pour saffron water, clarified butter, rose water, kewra water and the previously made flavour infused stock.

Cover the rim of the earthen pot with a roll of dough and stick seal the lid on. Let this cook on a low flame.

Your flavour packed Chicken Kacchi Biryani is done!

Relish it piping hot with stimulating company.



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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Come cook along with us..

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

While your kheema is being cooled, cut a cheese cube into three equal parts.

Also, combine refined flour and water to form a slurry.

Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.

Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.

Serve hot with mint chutney, finely-sliced onions and mint leaves.


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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


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Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

Happy Easter to you all, this is probably one of the most difficult times in our lives and although things may appear grim, this colourful recipe is sure to bring cheer to you and your family.

  • Preparation Time: 5 Minutes
  • Resting Time: 5 minutes
  • Cooking Time: 8-15 Minutes
  • Serves: 4

INGREDIENTS:

  • Eggs: 4
  • Salt to taste 
  • Water: 1.5 to 2 lites

Natural Dyes

  • Turmeric: 1 tsp
  • Beetroot skin: of one whole
  • Butterfly pea flowers, crushed: 4-5
  • Lemon slices: 3-4

METHOD:

In a saucepan put the eggs to hard boil for about 8-10 minutes.

To prepare the dyes, pour roughly equal amounts (just enough to cover each egg) of water at room temperature in four separate bowls.

Add turmeric powder to bowl no.1, the beetroot slices to bowl no.2, put two of the crushed butterfly pea flowers to bowl no.3 and the remaining crushed butterfly pea flowers and the lemon slices to bowl no.4. 

You will start seeing the following colours in the bowls;

Yellow in bowl no.1

Pink in bowl no.2

Blue in bowl no.3

Purple in bowl no.4

Once your eggs are ready, replace them in a bowl of water at room temperature to cool the eggs down and stop them from over cooking.

When the eggs are cool enough to be handled, carefully remove the shells and place one egg in each of the coloured bowls.

Keep the eggs immersed for about 1 to 2 minutes until the egg white starts getting stained. 

When you are happy with the colours, serve the eggs seasoned with salt and pepper.

You can play around with the colour densities, as well as mixing and matching the different dye ingredients to make your own unique colours.


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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

Wishing you all a very Happy Marathi New Year! Gudi Padwa is a day where the family gets together in Maharashtra, and celebrates the beginning of the traditional new year.

On this day in most maharashtrian households a traditional marathi thali along with something traditionally sweet such as kheer, til gud or puran poli is prepared.

Sheera is savoury yet sweet and it can be served as dessert or a tea time snack.

  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Ghee / Clarified Butter: 1 Tbsp
  • Rawa: 1 cup
  • Assorted Dry Fruits: 1/2 cup
  • Sugar: 2 Tbsp
  • Green Cardamom seed, powder: 1 tsp
  • Milk: 150 ml
  • Water: 150 ml

METHOD:

In a saucepan, heat a tablespoon of ghee / clarified butter and add rawa.

Roast the rawa to a golden colour on medium heat for 1-2 minutes.

Add sugar and the assorted dry fruits to the saucepan and mix well before adding the cardamom powder.

To this add the milk and stir well, until the milk is absorbed by the rawa.

Furthermore, add water and stir well, cover and cook on low heat for 10 minutes.

Cool to room temperature before serving.


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Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters.

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 1 litre
  • Sugar: 1 Tbsp
  • Green Cardamom Powder: 1 Tsp
  • Pistachios: 3-4, Sliced

METHOD:

Preheat your earthen pot on a low flame. Add milk and stir continuously. Bring milk to a boil and remove the pot from the heat. Let the milk settle down a little before turning the heat on again on a low flame and bringing the milk to boil again.

You have to repeat this process multiple times. You will observe the milk becoming foamy with every boiling repetition. When more than half the milk has foamed turn the heat off and let the milk simmer in the retained heat of the earthenware pot.

Add sugar and cardamom powder and stir till both dissolves in this creamy, foamy, frothy milk. Only spoon the milk froth in a glass (serve-ware). Enjoy this light dessert with a light garnish of chopped pistachios, almonds and a sprinkle of cardamom powder.

Relish this dessert both hot and cold.


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We are excited to bring you a super-indulgent cookie recipe from Kuwait. This fully loaded crumble cookie recipe is brought to you by Ms Rachel Lopez, an amateur cook and baker who enjoys cooking for her friends and family.

She is an enterprising, young lady who works as an office assistant-administrator and a part-time invigilator at the British council. Apart from her day job, she also exhibits her painting in art shows and exhibitions locally. When she is not working or painting, she plans, hosts events like baby showers and anniversaries. As if this wasn’t enough, she enjoys cooking and baking in her spare time.

  • Preparation Time: 20 Minutes 
  • Baking Time: 10 – 12 Minutes 
  • Serves: 10 – 12 

INGREDIENTS:

  • Butter: 1 Cup
  • Brown sugar: 1 Cup
  • Vanilla extract: 3 tsp
  • Egg, large: 1
  • Plain flour: 3 Cups
  • Cocoa powder: 3 Cups
  • Baking powder: 2 tsp
  • Dark chocolate chip cookies: 1 Cup
  • Peanut butter chips: 1 Cup
  • Marshmallows: 2 Cups
  • Milk: 2-3 Tbsp
  • Hershey’s Dark chocolate chopped: 2 Cups
  • Assorted chocolates and candies of your choice: 2 Cups

METHOD:

  • Preheat the oven at 180 degrees Celsius for 15 minutes.
  • In a saucepan, melt the butter, brown sugar and chocolate together over low heat till all the chocolate chunks have dissolved.
  • In a separate bowl, roughly combine the flour, baking powder and vanilla essence along with an egg. Top this off with the previously made chocolate mixture.
  • Add the cocoa powder to the bowl and mix well to form a grainy dough. To this add the milk; mix well again.
  • Now for the fun part, in a separate bowl mix together chocolates and candies of your choice and add the chocolate cookie dough to it along with the marshmallows as well as the chocolate chips. Mix it up to form a lumpy dough.
  • Line a baking tray with baking paper and keep aside.
  • Take one to two tbsp of dough in your hand and roll it into small balls. Place it on a baking tray pressing gently on the top to slightly flatten the ball. Remember to leave ample space in between each ball to have room for all to expand while baking.
  • Place the tray in the oven and bake at 180 degree Celsius for 10-12 minutes only.
  • Remove the tray from the oven and allow the cookies to rest before handling them.
  • Serve them with a warm glass of milk or have them as is.

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Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

Lick this directly off the bowl or prepare it as a dip / chutney to accompany your tea-time snacks and finger foods. Personally we love to load our green smoothies with mint chutney to transform its texture and taste. Rich in fiber and probiotics it’s a snack as is.

  • Preparation Time: 5 minutes 
  • Cooking Time: 5 minutes 
  • Difficulty level: Beginner 

INGREDIENTS:

  • Chopped Coriander Leaves: 1/2 Cup 
  • Mint Leaves: 1/2 Cup
  • Green Chilli: 1 Whole
  • Yoghurt: 1/2 Cup
  • Salt: As per taste

METHOD:

A healthy accompaniments for finger foods and snacks
  • Add chopped coriander leaves, mint leaves and a green chilli to a blender to make a smooth paste.
  • Mix this green blend with yoghurt. Add salt as required.
  • Serve with hot fritters, kebabs and sandwiches. Stores well in the refrigerator for a week in an airtight container.

Quick Tip: Use this preparation as a quick marinade for chicken / paneer or tofu.


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Make this Eid extra special with these rich, flavourful dessert glasses of Sheer Khurma. This hand-me-down recipe is made just the way our grandmothers did it back in the day using earthenware! Enjoy this dessert guilt-free for it is packed with calcium, potassium, protein and omega-3.

  • Prep Time : 5 minutes
  • Cook Time: 10 mins
  • Difficulty Level: Beginner

INGREDIENTS:

  • Full fat Milk:  750ml
  • Sabja/ Basil Seeds: 1/3 Cup
  • Vermicelli: 1 Cup
  • Clarified Butter/ Ghee: 3 Tbsp
  • Chopped Cashews: 3 – 4 Tsp
  • Raisins: 3 – 4 Tsp
  • Thinly sliced Almonds: 3 Tsp
  • Thinly sliced Pistachios: 3 Tsp
  • Green Cardamom/Elaichi Powder: 1/2 tsp
  • Sugar: As needed

METHOD:

A sweet milk dessert made in earthenware
  • Preheat your earthen pot for half a minute on a low flame. Add milk and stir occasionally. Bring milk to a boil. You may observe the milk rise and become foamy. Let the milk simmer on a low flame for about 1/2 a minute. Add about 1/2 a cup of vermicelli and Sabja seeds. Stir the concoction and turn off the flame.
  • In a separate earthen wok roast chopped cashews and raisins as shown in the video for not more than 30 seconds. Keep it aside.
  • In the same wok add additional clarified butter to roast vermicelli till it turns soft and changes colour to a dark beige. Add almonds and pistachios and stir roast them for another 20 seconds.
  • Add the milk concoction to the wok of roasted vermicelli, almonds and pistachios. Add sugar as per preference with a dash of green cardamom/elaichi powder for flavour. Stir.
  • Mix roasted raisins and cashews in the prepared Sheer Khurma. Turn off the flame. Serve.

This delicacy is best enjoyed hot.


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