Producer: Priyanka Das Editor: Sujata Singh
Marinate the chicken with ginger-garlic paste, red chilli powder and let it sit for at least 30 minutes. In the pan, melt the butter and saute the chicken until fully cooked. Add the tomato puree and stir in heavy cream and all the spices. Garnish with fresh coriander and serve it hot with naan or rice.
Melt the butter and saute the ginger-garlic paste in the pan. Add the tomato puree, the chunks of paneer and all the spices together and cook for 5-7 minutes. You can serve this dish with roti or rice.
Cook the rice until 70% done. Drain and set aside. Then heat the oil/ghee and saute onions until golden brown. Add chicken or vegetables and mix it with biryani masala, yoghurt and salt. Then add all the mixture with the partially cooked rice and there you have your biriyani. You can serve it with raita.
Soak lentils and kidney beans overnight and cook it in a pressure cooker until soft. Add the butter, tomato puree, garlic-ginger paste and then the lentil and beans. Then add cream and all the spices and mix it together. Simmer on low heat for 30 minutes and serve with naan or rice.
Heat ghee in a pan along with the ginger-garlic paste. Add onions and tomato puree. Stir it with cashew paste, cream and all the spices. Mix it with paneer cubes and simmer for 10 minutes. Garnish with fresh coriander and serve it hot.