Ingredients Oil – 2 tbsp Bay leaf – 1 small Onion – 1 sliced Ginger – garlic paste – 2 tsp Green chilly – 1 chopped Chicken masala / Curry powder – 2 tsp Chicken – 500 gm cut into pieces Water – 1 cup Salt –
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Ingredients Tofu – 200 gm cut into cubes Basmati rice – 3 cups Water – 6 cups Ghee – 3 tsp Oil – 2 tbsp Cumin seeds – 1 tsp Bay leaf – 1 Cloves – 6 Star anise – 1 Mace – 1 piece Cardamom –
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Ingredients Mutton – 1/2 kg cut into big pieces Basmati Rice – 2 1/2 cups Oil – 1 tbsp Ghee – 2 1/2 tsp Cloves – 6 Bay leaves – 2 Cardamom – 5 Star anise – 1 Cinnamon – 4 (2″ pieces) Onion – 1 big
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Ingredients Sona Masoori / Basmati Rice – 1 1/2 cups Water – 3 cups Ghee – 2 tsp Oil – 1 1/2 tbsp Bay leaf – 1 Cloves – 4 Mace / Javithri – 1 piece Star anise – 1 Cinnamon – 2 ” piece Cardamom –
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Ingredients Beef – 750 gm cut into pieces Basmati rice – 2 1/2 cups Oil – 2 tbsp Cloves – 6 Cardamom – 6 Cinnamon – 2 pieces Garlic – 2 tbsp chopped Ginger – 2 tbsp chopped Onions – 3 big sliced Green chillies – 7
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Ingredients Frozen Corn – 3/4 cup Methi leaves / Menthi keerai – a bunch (take only the leaves) Basmati Rice – 2 cups Water – 4 cups Cardamom – 4 Cinnamon – 2″ piece Cloves – 4 Bay leaf -1 Onion – 1 sliced Green chillies –
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‘Vegetable Pulao’ is an all time family favorite! It is a North Indian vegetarian rice dish. Here I am posting a simple method to make a really tasty ‘Vegetable Pulao’. Serve it with any chicken, mutton or veg side dish or simply enjoy it with raita, pickle
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‘Peas Pulao’ is quite easy to prepare and I have made it simpler by following the rice cooker method. It is a delicious dish and can be served with mutton or chicken curry or simply with raita, pickle and pappads. I always add coconut milk to makes
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Wish you all a Happy Easter! Ingredients Basmati rice – 3 cups Bay leaves -2 Peppercorns – 6 Cinnamon – 3 (1″ pieces) Cardamom – 4 Cloves – 4 Curd/yogurt – 1 1/2 cups Water – 4 1/2 cups Salt – to taste Ghee – 2 tbsp
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