Category Archives: Indian

Chicken Biryani


Coming from a vegetarian background it was a completely new world for me learning about my Husband’s favorite dishes forget about the delicacies…I didn’t even knew the difference between chicken and Mutton (lol). Eventually when I started cooking Non Veg I had to try my hand on hubby’s favorite Chicken Biryani. Tried many different recipes however this version of Aditya Bal from Chak le India show struck out to be the best as per my family’s taste buds.

Preparation time – 30 min (marinating time – 8 hrs)

Cooking time- 30 min

Serves – 6


Biryani basmati rice – ½ kg

Chicken- 1 kg

Onions – 2, chopped

Saffron – ½ tsp

Milk- 1 cup

Juice of 1 lemon

Chopped coriander

Sliced Green Chilli – 4

Chicken Marinade

Ginger-garlic paste -2 tbsp

Turmeric powder -1 tsp

Curd-1 1/2 cup

Red chilli powder-1 tsp

Salt to taste


Cinnamon- 1″

Bay leaf – 1
Green cardamoms -2

Black cardamom-1

Cumin seeds -1/2 tsp

Spices for Rice

Cloves – 2

Cinnamon – ½”

Green Cardamoms – 2

Salt – As per taste

Dough- made from wheat flour and water

Vegetable oil- 2 tbsp


Grind all the chicken marinating spices, marinate the chicken and keep it for minimum four hours or eight hours. Deep fry the chopped onions and add them to the marinate and let it marinate for next ½ hour. Soak the rice in water for 30 minutes. After 30 minutes drain and wash the rice, in a cooking vessel add rice, spices for rice and requisite amount of water. Cover and cook till water is absorbed (till the rice is half cooked only).In a big Handi (or Dutch oven) add oil, heat it and then add the marinated chicken. Cook it on high flame till the oil separates and chicken takes good brown color. Now lower the flame, and layer the rice on top of chicken. Meanwhile make a dough from wheat n water. Warm milk in a pan and add saffron. Keep aside. After layering the rice pour in the saffron milk. Add chopped coriander and chopped chillies on top and then add lemon juice. Apply the dough firmly on the edges of the vessel and cover it with the lid. Cook on slow flame for 15-20 minutes. (the time might vary depending on your vessel). The seal will harden after 15-20 minutes. Take it off the heat. Wait for some time and then carefully cut through the seal. Serve the Biryani with Raita or Chicken Chaap.


P.S- As you cannot stir the Biryani while it is cooking sealed with dough, there are slight chances that the chicken might stick to the base, if possible give the vessel a slight shake around mid cooking time.


Gajar ka Halwa – Old fashioned way

Having seen so many versions of Gajar halwa/ Carrot Pudding, my family still swears by the old version of slow cooked halwa in milk 🙂


Preparation time– 30 min

Cooking time– 3 hrs


Carrot- 2 kg

Milk – 2 ltr

Ghee- 1-2 cups

Sugar- 1 ½ cup


Wash, peel and grate the carrots leaving the middle part .  Heat milk in heavy bottom kadhai, add grated carrot and let it simmer with occasional stirring (so as to avoid it sticking at the bottom) for 45- 60 minutes. Milk will start taking color of carrots. After 1 hr, continue to simmer on low flame but now stir in every 10 minutes. After 75- 80 minutes milk would have reduced to 1/3, start stirring in every 5 minutes.  Add ghee at this stage and continue stirring. Allow the ghee to be absorbed, after 15- 20 minutes the mixture will start leaving the sides and become a bit hard in stirring. At this stage add sugar, mix well and allow it to cook , at this stage halwa is almost ready. Allow the sugar water to be absorbed/ evaporated and if you want chocolate like falvour continue stirring for next 15- 20 minutes till it takes deep red / mehroon  color. Garnish it with grounded cardamom seed powder and chopped almonds.

Gulab Jamun


Preparation time- 10 min

Cooking time- 20 min


Mawa/ Khoya- 1 ¼ cup

Paneer-  ½ cup

Maida- 3 tbsp

Sugar- 2 ½ cup

Water- 1 ½ cup

Ghee- for frying

Method- Crumb khoya, paneer and maida together till the mixture become very soft and forms dough. Knead for 2-3 minutes and then give desired shape round or cylendrical.

Meanwhile prepare the sugar syrup by mixing sugar and water, stir till sugar gets dissolved. Cook on medium flame for 3-5 minutes and test till thread is about to form. Remove from flame. Heat ghee in a deep frying pan or deep kadahi and test by frying one small ball of dough, it it does not split, fry the shaped balls till golden brown. Do not lift or turn until cooked a bit as it might break the gulab jamun. Remove from the kadhai and add them to the sugar syrup. Let them soak in syrup for 2-3 hrs

Anjeer and dry fruit barfi


Preparation time– 10min

Cooking Time– 30min


8 anjeer / Dried fig

¼ cup- cashew, almond, raisin, chironji, walnuts

2 tbsp ghee / Clarified butter

½ cup – gur/ jaggery

Mawa- ½ cup


Chop all the dry fruits and keep aside. Heat ghee in a pan, add dry fruits and  sauté them  till ghee turns brown, then add crumbled jaggery, melt it properly, stirring continuously, add mawa, stir for 2 minutes more. Transfer to greased plate, allow it to set and then place in refrigerator for 5-6 hrs. Cut in desired shapes and decorate as you like.