This Shahi Nawabi Biryani has given immence pleassure of cooking this Biryani for my family n friends this Shahi Biryani is enriched with more flavours from Nawabi kind of peoples.
Steam Kabab is one of the delicious variety in kababs items, its very easy to cook and all the ingredients are healthy for every food lover.
Kebabs do not need an introduction but they totally deserve one! The word could mean a lot of things but it predominantly represents the Middle Eastern meat dish made using a variety of techniques and ingredients. Although, a typical kebab is made of meat, there are also innumerable vegetarian options like paneer, soya, etc to keep the Universe from falling apart.
Staying true to the name, seekh kebabs are kebabs cooked (grilled or roasted) on a seekh (skewer). The dish is best enjoyed as an appetizer, though the same can even be had in a gravy form. This recipe tells you how to make the former non-gravy version, best enjoyed with chutneys and dips.
A tikka is the Indian/Pakistani version of a kebab, that is, pieces of meat or vegetable marinated in a spice-induced marinade and then grilled or baked to charred perfection.
The chicken tikka is a dish that is seen at most tables and plates at North Indian and Mughlai restaurants. The juicy meat favorite works as a great appetizer and tastes equally good as an entrée with some naan and dal makhni. Follow this recipe to cook some tender tikkas tonight.
This pepper chicken curry is a traditional recipe from Kerala and is also known as kurumulaku chicken.
Shammi kebab is a kind of kabab that is not grilled but pan-fried. The end result is soft and melts in the mouth – be it a meat or vegetable variation. Traditionally the shammi kebab is made with minced mutton but the renditions are many ranging from chicken to spinach.
The kebab makes for an excellent aperitif, as it’s not too heavy and just about right to get you warmed up for the main course. Served with a coriander or mint dip, it can also be served as a cocktail as it’s a rather hassle free eat. Use this recipe to make some chicken shammis of your own.
The warmth and fragrance of ginger (adraki) is at the heart of this classic north Indian dish. Atul Kochhar’s sophisticated version makes a smart main course for a dinner party.
Fiery and full of flavour – the Keralites like it this way.
Mughlai Chicken is a common member of every North Indian restaurant’s menu. But funnily enough, the dish isn’t Indian. The chicken preparation is an original from Central Asia and was introduced in India by the Mughal Emperors during their reign. A thick and creamy chicken, this one’s for special occasions!
Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.