Chicken Briyani

One of the most royal delicacies that you can enjoy on any occasion or festival, Chicken Biryani is the epitome of a one-pot meal. Well, no one can resist the sight of the aromatic and delicious Chicken Biryani recipe. If you are also craving that, then you need not go anywhere as we have got this super-easy biryani recipe for you. So, what are you waiting for? Do try this delicious Chicken Biryani recipe and enjoy it with your loved ones.

• To make a delightful chicken biryani dish firstly soak saffron in water to prepare saffron water
• Now chop the onion and coriander leaves and keep them aside.
• heat refined oil in a deep bottomed pan.
• Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. .
• add chopped onion to it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder and green chilli paste.

• Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it and give a mix.
• Cook biryani on low heat for 5-6 minutes
• Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it
• Cook till the chicken is tender. Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it.
• You can now cook the dish without the lid or cover it with a lid to give a dum-effect due to the steam formation.
• Serve hot chicken biryani with your favourite chutney or raita
• Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!

Mutton Kosha

Add soul to your festive feast with this traditional Mutton Kosha recipe, just follow us through some simple steps given below and indulge in the goodness.

• Wash mutton pieces with salt, 1 tsp turmeric and ⅔ tsp lemon juice. Mix well and keep it for an hour.
• Heat mustard oil in a pressure cooker, add mutton pieces to it and cook on medium-high heat. This is to remove excess water from meat
• Meanwhile grind black peppercorns, cloves, green cardamom and cinnamon to make a ginger-garlic paste.
• When Mutton is done remove the meat and keep aside..
• In the same cooker, add bay leaf and onions. When onions become soft, add ginger garlic paste, chilli powder and turmeric powder. Reduce heat to low and saute.

• When the raw smell is gone and the oil separates, add the chopped tomatoes, cumin powder and salt. Cook it till the tomatoes are soft and are mixed with the onion mixture.
• Add the mutton pieces and whole spices: green cardamom, cloves and cinnamon stick. Stir and cook for 10 minutes or until the spices blend into the mutton pieces and add green chili.
• Add ½ cup water and cover the lid. Wait for a whistle on high flame.
• Then cook on medium-low flame for 2 whistles and turn off the flame. Let it cook in the steam of the pressure cooker.
• Add garam masala and garnish with fresh coriander leaves. Serve hot with chapati, paratha, or steamed rice.

Palak Paneer

Palak Paneer is a dish that needs no introduction! Enjoy this thick & creamy gravy of spinach loaded with cottage cheese with plain paratha or even rice. This is an authentic Palak Paneer that you can prepare on any occasion. This delicacy can also be prepared for popular festivals as well. So, just follow us through some easy steps and enjoy!

• To make the paneer soft, soak it in water for some time. Cut the paneer into small cubes and keep it aside. To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt.
• Now, put a deep-bottomed pan over medium flame and add spinach in it. Cover and cook until the spinach becomes soft and mushy.
• Once cooked, take 100 grams of spinach and chop it well in a bowl. Afterwards, puree the remaining spinach and keep it aside
• Now, put a pan over medium flame and melt ghee in it. Add cumin seeds in it along with halved whole red chilli.

• Let them temper for a few seconds and then add garlic, onion, green chilli, ginger. Saute well and then add coriander powder, cumin powder, kasoori methi powder and salt..
• Mix well and cook for 2 minutes. Finally, add cream and pureed spinach and cook for 2-3 minutes.
• Finally, add cubed paneer in it and gently mix well. Cook for 2 minutes and then add butter in it along with fresh cream, and yellow chilli powder.
• Cook for another minute and garnish with fresh cream, butter and coriander leaves. Serve hot with Missi Roti or Makki Ki Roti.

Chicken Nuggets

Craving for sumptuous restaurant-style crispy Chicken Nuggets? Then we have curated a super easy yet delicious recipe which you can make at home without putting in much efforts.

• Wash and clean the boneless chicken, pat dry and marinate the chicken.
• To marinate the chicken take a bowl and whisk around 1/2 cup hung curd along with salt, pepper, ginger paste, garlic paste and red chilli powder..
• Make a smooth paste, marinate the chicken and keep it in a refrigerator for an hour.
• Once the meat is nicely marinated. Begin with the cooking process, then take three bowl and fill them separately with whisked egg, flour mixture made with salt, garlic powder, pepper, mixed herbs and paprika; Lastly, a bowl full of breadcrumbs.

• Next dip the boneless chicken in egg batter followed by seasoned flour; lastly in bread crumbs. Repeat with all the pieces. In the meantime, heat a deep bottomed pan and add oil for shallow frying
• Once the oil is hot enough gently slide the nuggets.
• Shallow fry the nuggets, till they turn golden in colour and serve hot with a dip or sauce of your choice and enjoy!

Cheese Balls

If you want to win over your kids and make them your fan, then Cheese Balls recipe is a must try for you! Made using paneer, mozzarella cheese, potato, green chillies, coriander leaves, corn flour, red chilli powder, cumin powder and chaat masala, this appetizer recipe has the ability to become a show stopper of your party.

• To prepare this snack recipe, take a large bowl and mix together In a large bowl and mix together mashed paneer and boiled potato, grated mozzarella cheese, chopped coriander leaves, salt, red chilli powder and roasted cumin powder
• Mix these well making sure that all the ingredients are evenly coated with the spices.
• Now, add corn flour to a small bowl with some water in it. Make a slurry and add this to the bowl containing cheese-potato mixture.
• Mix it well and take small portions from the mixture. Shape them in the form of round balls.

• Repeat this with the entire mixture. Once done, place these on a plate and refrigerate them for 15 minutes.
• Heat refined oil over medium flame in a deep-bottomed pan. Meanwhile, take the raw cheese ball from teh fridge.
• When the oil is hot enough, add the cheese balls to it and fry these until they are golden-brown in color.
• Once done, place these on a plate lined with absorbent paper to soak up the excess oil. Serve these with tomato ketchup to enjoy!

Veg Samosa

A samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.

• To prepare this easy recipe, take a dough kneading plate and add all-purpose flour in it. Add a little salt and water and knead a fine dough of it
• Once done, keep the dough aside to rest for 30 minutes.
• Now, put a kadhai over medium flame and heat a little oil in it
• When the oil is hot enough, add boiled & mashed potatoes along with all the spices - red chilli powder, turmeric, salt to taste, kasoori methi powder, garam masala powder, chaat masala powder and a little sugar.
• Mix well and then add peas in it. Stir fry for 2-3 minutes. Once done, transfer to a bowl and keep aside until required.

• Pinch a little dough and roll it into a thin roti. Cut this into half and fold into a cone-like shape.
• Add potato masala in this cone and seal it using a little water. Let the samosas dry for 30 minutes..
• Once dried, put a kadhai over medium flame and when the oil is hot enough, fry the samosas for till golden brown and properly fried.
• Serve with tamarind and green chutney..

Italian Beef Steak

Italian Beef Steak is a scrumptious Italian recipe that will be loved by all the beef lovers. This easy-to-make recipe will be a great lunch or dinner for you and your family. Loaded with proteins and vitamins, this dish will be apt to provide your body with the essential nutrients. Made with the goodness of beef, worcestershire sauce, bay leaves, peppercorns, ghee and black pepper, this flavorful recipe will be a treat for your taste buds.

• Begin with gently pressing the beef pieces and flattening them to get a steak like look. Take the pieces and gently transfer them into a clean tray.
• Massage the beef meat with pepper, worcestershire sauce and salt
• Coat all the sides of the beef properly and then add bay leaves, peppercorns, and ghee.
• Keep the beef at rest overnight.

• Take a frying pan, keep it on medium flame and heat ghee in it.
• Once done, add in the marinated beef in the pan and fry it til both the sides turn brown in color and is tenderized. Serve.

Herbal Pasta

Herbal Pasta is an Italian recipe which will be a perfect treat to your taste buds. Making this snack recipe is a simple task and can be pulled off by anyone. The flavors of herbs like basil and cilantro, beans, asparagus and lime juice when combined with penne pasta, make this dish a delightful one.

• Take a deep bottomed pan, keep it on medium flame and add enough water in it to boil pasta..
• Add pasta in the pan with a pinch of salt. Allow the pasta to be cooked for 10 minutes or until it gets tender.
• Now to the same pan, add the chopped beans and asparagus and cook until they turn soft in texture yet has some rigidness in them.
• Drain the water and keep the pasta-veggie mixture aside.

• In a mixer jar add basil leaves, cilantro and yogurt. Mix all into a paste form. .
• Take a grater and gently grate the skin of the lime to get lime zest. Chop green chilies and keep them aside.
• On medium flame, heat refined oil in a deep bottomed pan and add the chopped green chilies and lemon zest in it. Saute the mixture for about 2 minutes and then add the pasta-herb mixture in it.
• Combine and toss all the ingredients well. Sprinkle lime juice and serve hot. Garnish with basil leaves if you want to.

Chicken Chilli Dry

Chinese Chicken Chili Dry is my must-have at any Pakistani-Chinese restaurant. The flavours in this dish are insane especially if you are a spice lover. And I may be biased but today's recipe is just like how you get at your local Chinese restaurant.

• Fry the ginger slices in oil till slightly crispy. Then toast the minced garlic.
• Add the marinated chicken on high heat and cook for couple of minutes only. The chicken cooks very quickly.
• Toss in the bell pepper along with sauces. I used green bell pepper in the pictures and orange ones in the step-by-step instructions above. You can use either.
• Add the deseeded and sliced green chilies. Toss well and turn off heat.

• Do not over cook the chicken or it will toughen up. Thinly sliced chicken just needs a couple of minutes on high heat to be cooked thoroughly.
• You can use whichever colour of bell pepper you prefer. Green just looks better in my opinion paired with green chilies. Again just fry the bell pepper for 2-3 minutes or it will lose its crunch.
• If you love a lot of heat, you can add in the green chilies with seeds. But I recommend deseeding the chilies before adding or the spice will overpower the dish.