Category: latest recipes
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Instant Pot Vegetable Biryani
Instant Pot Vegetable Biryani
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Vegetable Biryani – Microvave version
Ingredients: Instructions: Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds…
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Restaurant style Vegetable Biryani
INGREDIENTS INSTRUCTIONS Cook the rice Caramelize onion & cashews and pan fry the veggies Make the saffron-milk and cook the vegetables Layer the biryani NOTES
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Biryani Recipe | Hyderabadi Veg Dum Biryani | Vegetable Biryani
Ingredients For Soaking Rice Veggies And Herbs For Cooking Rice For Biryani Curry/Gravy For Assembling And Layering Instructions Soaking Rice Cooking Rice Making Vegetable Curry/Gravy Assembling And Layering Dum Cooking Serving Suggestions Storage Notes For Baking Veg Biryani
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Spicy Tuna Poke Bowl
Ingredients For the tuna For the spicy mayo For The Bowl Instructions
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FISH RICE
INGREDIENTS DIRECTIONS
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FISH TAHIRI – SPICY RICE AND FISH
Ingredients Fish Marination Whole spices Rice Instructions Notes For this recipe use any white firm fish available in your region. Popular choices include Sherri, Hamour, Paplet, Rahu, Pacific Cod, Barramundi, striped bass, Avoid dark fish.
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Sayadieh
INGREDIENTS INSTRUCTIONS NOTES Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Freezing Instructions: You can freeze the sayadieh for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through. Make Ahead Tips: You can chop the onions in advance up to a day…
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Seafood Rice Recipe
Ingredients Instructions
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Portuguese seafood rice
Ingredients Method