Occasion & Party  >  Party  >  Indian Party  >  
1677 recipes


Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings. Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel. Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty. Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish. You can also try other Hyderabadi sweets like the Khubani ka Meetha .

Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images. Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times. Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture. Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made. Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty. You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan. Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below.

Tangy orange-coloured rice with accents of tomatoes and carrots; fresh green-coloured, coriander flavoured rice interspersed with juicy green peas; and soothing white rice tinged with shahjeera and loaded with paneer – are all assembled fantastically in an oven-safe bowl and baked till the aroma fills the whole house! Three-in-one rice is sure to bring every one to the table even before you call them.

palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images. palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it. For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while. Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia. Serve palak methi na muthia with mint chutney and piping hot cup of tea. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia. Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.

lauki ka raita | doodhi raita | dudhi raita | bottle gourd raita | with 22 amazing images. Revel in the cooling effect and goodness of doodhi and protein-rich curd, in one single dish of lauki ka raita! While you might worry that using doodhi alone might result in a mushy raita, some smart moves make this version a lot more exciting bottle gourd raita. Onions, green chillies and ginger are cooked along with the doodhi to give the doodhi raita a rich texture and aroma, while crushed peanuts further add to the flavour and mouth-feel. A traditional tempering is the final stroke, which makes the Lauki ka Raita absolutely aromatic and appealing to the palate. Serve doodhi raita with Lazeez Parathas and Bajra, Whole Moong and Green Pea Khichdi. Enjoy how to make Lauki ka Raita recipe with detailed step by step photos and video below.

fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with 19 amazing images. fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe is made with besan and a handful of spices. Learn how to make Gujarati fafda. To make fafda, combine all the ingredients in a deep bowl and mix well. Knead into a soft dough using enough water till smooth. Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms. Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip. Loosen the strip gently with a sharp knife. Heat the oil in a deep non-stick pan and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper. Cool slightly and serve or store in an air-tight container and use as required. Fafda gathiya is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess. You need to shape and loosen the dough tactfully, and also have to fry the Gujarati fafda on a medium flame. Otherwise, it will remain soft and not become crispy and light brown. However this crispy besan snack recipe is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! It is served with a famous Gujarati sweet – jalebi and with raw papaya chutney alongside for Sunday breakfast in many Gujarati households. Fafda-jalebi is also a must on occasions like Dusshera. Tips for fafda. 1. The dough cannot be made in advance. Knead it just before deep frying. 2. While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the heels of your palms. 3. While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. 4. Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously. 5. Remember to cool the fafda completely before storing, else they might turn soggy. You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra. Enjoy fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with step by step photos.

rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images. rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla. Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled. Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas. Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below.

khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images. Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet. To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours. Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi. Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil. Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi. While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy. Enjoy khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with step by step photos.

paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images. paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!! What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it. If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan. The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips! Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones. Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.

gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images. gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda. To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup. Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre! Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup. The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya. Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time. Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos.

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step images. spinach cheese cigars is a tempting starter for any party – be it for kids or a cocktail party. Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture is what makes this easy Indian snack recipe. Mozzarella cheese gives the necessary gooey stuffing in spinach cheese cigars which we all enjoy. Use of readymade samosa pattis in spinach cheese cigars with honey chilli sauce | easy Indian snack recipe saves time and energy. These ready-made samosa pattis are available at most provision stores. Remember you need to store them in a deep-freezer till use. To make spinach cheese cigars, mix the blanched spinach, cheese and green chillies together and make a stuffing. Combine the honey, chilli sauce, chilli flakes, sugar and water and keep the honey chilli sauce ready. Then make the cigars. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all. Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge. Roll each patti towards the opposite pointed edge to form a cylindrical shape. Seal the edge of the samosa patti using a little of the flour paste. Finally deep-fry them till golden brown in colour. You can serve this spinach cheese cigars with a ready made hot chilli sauce or Schezuan sauce, but nothing can beat the Honey Chilli Sauce. Lemon juice balances the sauce very well and the specks of chilli flakes adds in spice along with eye appeal. Tips for spinach cheese cigars. 1. The samos pattis used should be fresh. If they have turned dry, then it will make rolling difficult. 2. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy. 3. Seal the edges very well with maida paste, else they will open up while deep-frying. 4. Serve spinach cheese cigars immediately to enjoy the taste of the melted mozzarella cheese. Learn to make spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step photos and video below.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 20 amazing images. Sambar is a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner. Sambar is made by boiling toovar dal and then adding raw vegetables, tamarind pulp and homemade sambar masala, simmered till vegetables are cooked in 15 minutes. South Indian homemade sambar is cooked not only by South Indians but all Indians. It so popular that you can get it anywhere in India. We have made South Indian homemade sambar recipe which is not not sweet. Restaurant style Sambar tends to be sweet through the addition of jaggery or sugar. A common way to have Sambar is with steamed rice, papadum and spicy mango pickle for lunch. Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that Sambhar can be taken with rice, idli, dosa, vada, upma, and just about any Snacks. Aside from South Indian homemade sambar, try our Kerala Sambar and South Indian Radish Sambar recipes. Enjoy sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with step by step photos and video below.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.
Goto Page: 1 2 3 4 5  ... 17 18 19 20 21  ... 108 109 110 111 112 

Top Recipes

Outbrain