This is a detailed recipe for Pakistani Chicken Biryani and delicious too. But wait, if you are in any case looking for Pakistani or Karachi style degi Biryani that you had at a restaurant or on the street or in a wedding dinner; that is different. I will post a separate recipe for that. Updated:…
Food getting burnt is common with seasoned and juvenile cooks alike. The simple answer would be to throw it all together. But, there are instances when food like sauces, gravies, ribs, rice, or cake are slightly burnt and have burnt smell. Neither you can eat it with that awful smell nor you want to throw it….
I can’t express my absolute pleasure in posting this Singaporean rice recipe, firstly because I love to eat this juicy, flavorful, sweet, and sour rice. Secondly, because this dish originated in my city, Karachi, Pakistan. Origin Singaporean Rice Don’t be mislead by “Singaporean” in the name. The dish never saw Singapore and have nothing to…
Aloo tikki is Indian Potato Cutlets, making aloo tikki is the easiest thing if you have a recipe in hand. Why? Because the steps are super simple the only trick is getting the right taste and proper proportions to get that crispy texture without breaking. Yes, this simple, naive cutlets can get on your nerves…
Finally, sharing the most awaited recipe of the blog Daal Chawal Palidu. It is a traditional Bohra feast. Daal Chawal Palidu also known as DCP has two versions. One is vegetarian which is more common and has layered lentil and rice. This one that I’m sharing is a non-veg version with mutton/lamb. And trust me…
Do you also feel keema curry has an amazingly satisfying feeling; it is convenient to cook, and it is also very forgiving when you use it in any recipe. The Keema Matar is the most common Indian mince curry with its origin in India, and Pakistan. Keema means mince of any meat usually (beef, mutton,…
2 cups water
1 tbs turmeric paste or 3/4 tsp turmeric powder (haldi)
1/2 tbs ginger paste or 1/2 ginger powder (adrak)
1/2 tsp cinnamon powder or 1 inch whole cinnamon (dal cheeni)
1 tbs honey or sugar or maple syrup (optional)
1 pinch black pepper (kali mirch)
3-4 drops olive oil, or any other fat (tel)
few drops lemon juice (optional)
Boil water in a skillet.
Add in ginger, turmeric, cinnamon and pepper.
Boil for 1-2 minutes until color is orangish.
Add lemon juice and honey. The color will change to yellow.
Strain and serve hot. You can save the extra tea in fridge and have it next day too after reheating.