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


  • 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


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.

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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


  • 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


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


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…

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

Preparation Time: 10 minutes

Cooking Time: 20 minutes


  • Oil: 2 tbsp
  • Cumin seeds: 1 tsp
  • Onion paste: 2 tbsp
  • Cottage cheese, cube cut: 250 g
  • Ginger + Garlic Paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 and a half tsp
  • Red Chilli powder: 1 tsp or as per taste
  • Garam masala: 1 tsp
  • Cream: 1 and a half tbsp
  • Salt to taste
  • Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp

For the puree

  • Spinach, blanched: 250 g
  • Fresh coriander: 150 g
  • Green chillies: 3

For the garnish

Cream and Extra Virgin Olive Oil


Cook along with us..


Chop a medium onion and blend it into a paste, keep aside for the tadka later.

Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.

Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.

To Cook

Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.

Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.

Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.

Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.

When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.

Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.

Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.

To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.

Green does not have to be boring, try this recipe to be sure…

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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…

Chole or Chickpeas are not only filling but also a great food for times of emergencies, it is easily available, a little can feed many, It can be stocked for months if kept in a cool dry place and to top it all it is very nutritious and crazy delicious as well as super versatile.

Masala chole is a basic recipe that can be devoured with naans or jeera rice, and can be prepared with the staples that are usually present in any Indian kitchen. This is a latpata kind of a recipe, but you can transform it into a gravy too. Instructions, tips and tricks are below.

Preparation Time: Overnight

Cooking Time: 30 Minutes

Serves: 4


  • Chole: 500 g
  • Water for boiling the chole/chickpeas: 1 litre
  • Oil: 2 tbsp
  • Onion, chopped: 1 cup
  • Bay leaves: 1-2 whole
  • Ginger and garlic paste: 1 tbsp
  • Cumin powder: 1 tsp
  • Turmeric: 1/2 tsp
  • Chilli powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 tsp
  • Tomatoes chopped: 1 cup
  • Green chillies, chopped: 2-3
  • Yogurt: 2 tbsp
  • Salt to taste

For Garnish

  • Chaat Masala: 1 tsp
  • Fresh Coriander, chopped: 2 tbsp


Soak the chole/chickpeas in water overnight.

The next day Pressure cook the chole/chickpeas with enough water, so that the beans are submerged. Cook for 15-20 minutes on medium flame, upto 4-5 whistles. Drain the chole/chickpeas and keep the stock and the peas aside in two separate bowls.

Check to see if the chole/chickpeas are cooked completely by squeezing a bean between your thumb and forefinger, the bean should come apart between your fingers and you should not feel a hard grain inside whatsoever.

In a saucepan heat oil on a medium flame and add the bay leaves and chopped onions. Cook until the onions caramelize and are a little brown on the edges.

This is when you should add the ginger and garlic paste and cook for 2-3 minutes until the colour darkens a little bit.

Follow up with all the powdered masalas (turmeric, cumin*, coriander, red chilli and garam masala) and cook for a further 3-4 minutes or until you see the oil starts to separate.

Cumin powder can be replaced with cumin seeds. The seeds can be added along with the bay leaf in step one. Additionally cumin seeds can also be grinded into a dry powder and stored for use.

Now add the chopped tomatoes and green chillies, cover and cook them for 2-4 minutes until the tomatoes become soft and are easily dissolved in the masala.

When oil pockets appear in the saucepan, it is a good time to add the chole/chickpeas along with the salt and mix well to ensure each bean is coated all over with masala. Cook for 5-6 minutes to ensure that the flavours of the masalas are soaked by the chickpeas.

Add the yogurt now and stir well to incorporate it completely into the masalas and the chickpeas. Cover and cook for 2 minutes more.

Optional – Add the chickpea stock to the saucepan for the curry, add water if you want more curry. Reduce the curry by an inch in the saucepan by lowering the heat and allowing everything to slow cook. Cover and cook for 10-15 minutes, while stirring occasionally.

You will know the masala chole are ready when the aroma wafts through the kitchen. As a final touch sprinkle chaat masala on top and serve with chopped coriander.

Taste the masala chickpea to check for seasoning.

Masala Chole is served best with naans topped with ghee or puris and jeera rice.

Make some and share with everyone, not just literally but virtually too

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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.

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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.

Today let’s make Kulcha, a soft yet hard white flatbread that tastes scrumptious coupled with curries and lentils. A winter must-have, we crave this bread as is or sometimes accompanied with meat curries.

  • Preparation Time: 10 Minutes
  • Resting/Preheating time: 20 minutes
  • Cooking Time: 10 Minutes
  • Serves: 2-3


  • Refined flour: 450 g
  • Sugar: 45 g
  • Oil: 70 ml
  • Salt: As required
  • Water: 200 ml
  • Green Chilli, chopped: 1


Dump the flour on a clean flat surface and create a well in the middle.

Add sugar and oil to the centre of the well; sprinkle salt on the sides of the flour.

Mix oil and sugar within the confines of the flour walls until it forms a slurry texture.

Now, slowly and steadily start incorporating a little bit of flour at a time with the oil-water puddle. Add water a dribble at a time to ensure that everything mixes well in the dough.

Stretch and pull the dough to make sure that the elasticity of the dough is uniform throughout.

Shape the dough into a ball and coat it with a few drops of oil to make sure it remains moist and fresh. Rest this ball in a bowl covered with a damp cloth for 15 minutes.

Meanwhile, preheat the oven for 20 minutes at 180-degree celsius.

Fifteen minutes later, cut the dough into small palm-sized balls.

Dust the floor with some flour and roll out a palm-sized ball into a thick flat disc and press one or two pieces of chopped chillies on it right in the centre.

Spray/ brush oil on a baking tray to ensure that the kulcha doesn’t stick to it while baking.

Place the tray in the oven and bake for 10 minutes at 180-degree celsius until the bread is cooked and golden amber bubbles have popped on the bread surface.

Serve hot with a spicy curry or hot dal to make a bleak winter evening feel cozy.

How will you serve this kulcha? Let us know below..

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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.

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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…

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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.


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Phulkas are Indian staple flatbreads. An everyday must for every home it is easy to make and very filling.

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


  • Flour (of your choice): 1 Cup
  • Oil: 2 Tsp
  • Water as needed
  • Salt to Taste


Phulkas | Chapati | Roti | Indian Flatbread
To make the Dough

Add salt and a dash of oil to refined flour and mix well. To this mixture pour water and knead as shown in the video. A dough that is kneaded well yields softer flatbreads. Use as much water as needed to form the dough that is soft and supple. Do not use excess water as the dough will become limp and hard to work with.

Once the dough is formed coat it with oil. You can use this dough immediately or keep it to sit for 5 – 10 minutes to allow the gluten to activate.

To roll Phulkas

Divide the dough into equal dough balls. Keep 1/2 cup of flour on your workstation for dusting. Using your hands shape the dough balls to create round, flat thick flatbreads.

Dust the thick flatbread with flour and roll it further to make phulkas. Dry roast the phulka on an earthen tawa on both sides to cook and then flip the phulka directly on flame till it rises and blows up as shown in the video.

Enjoy Indian flatbreads with curries, gravies, or any sabzi of your liking. Phulkas make amazing tortillas, tacos and quesadillas.

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This week we are going to elevate your paneer / cottage cheese game with our very special ‘Paneer Dilruba’, literally translated to ‘Cottage Cheese Darling’.

This dish is made with roasting tomatoes and cashews together to form a yummy rich gravy which is infused with spices add to the richness of the soft cheese cubes.

  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 3-4


  • Paneer: 250 g
  • Oil: 2 Tbsp
  • Cashew nuts: 1/2 cup
  • Tomato, rough cut: 1
  • Cumin seeds: 1 tsp
  • Cloves: 1/2 tsp
  • Onion, finely chopped: 1/2 cup
  • Ginger + Garlic paste: 1 Tbsp
  • Turmeric powder: 1/2 tsp
  • Red Chilli powder: As per taste
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Milk + Water, equal portions: 1 cup
  • Salt to taste
  • Cream: 2 tbsp
  • *Water: As needed

For Garnish

  • Fresh Coriander, chopped: 2 Tbsp


Let’s make it together…

Roast the cashews and the tomatoes with a little bit of oil in a frying pan until the tomatoes start to sweat. Do this for 3-4 minutes on a medium flame.

Allow the roasted cashews and tomatoes to cool before transferring the contents to a blender.

Blend the cashews and tomatoes into a fine orange paste*

*Add water is small quantities as needed.

For the Curry/Sauce

Heat oil in a saucepan and add the cumin seeds. Wait for the cumin seeds to start sizzling before adding cloves to the pan, cook the spices for a minute before adding the chopped onions.

Cook the chopped onions along with the cumin seeds and cloves until the onions are translucent.

Add the ginger and garlic paste to the pan and allow to cook for another minute or two before adding the roasted cashew nuts and tomato paste to the pan.

Mix the contents of the pan well and cook* for 2-3 minutes at a medium to low flame or until you see the oil floating on the surface of the pan.

The oil on the surface indicates that the paste mixture is cooked and now you can season it with spices., add the turmeric powder, red chilli powder, coriander powder and garam masala to the pan and stir well. Further cook for another 2-3 minutes for the dried masalas to be cooked through completely.

In a bowl, measure half a cup of water and half a cup of milk together. Pour this combination into the saucepan and simmer on a low flame until small bubbles form on the surface.

Add the paneer / cottage cheese to the pan and stir well to ensure that cubes are completely covered with the sauce.

Sprinkle salt to taste and cream and cook the contents on a low flame for 2-3 minutes more.

Garnish with fresh coriander and serve with butter naans and jeera rice.

*Water can be added as and when needed if you find that the sauce is sticking to the bottom of the pan. It can also be used to moderate the consistency of the sauce to your liking.

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Eyes, we use them all day everyday. It’s important to know what food items are good for our eyes so that we are better informed to take care of them.

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Ginger & Its Many Health Benefits

Ginger is a magical root that has the capacity to transform any dish into a masterpiece. Do not be fooled by Ginger’s looks, it’s health benefits hugely outweigh it’s appearance.