Festivals are a time of togetherness when you cherish spending quality time with your family and loved ones. In India the list of festivities is endless. If someone tries to maintain a countrywide list of festivals , every day of the year will be some rejoiced occasion or the other. More festivals means more food and desserts. And when you say more food I am sold out. I thing good food sparks up the festival. This Rakshabandhan I am making Dates Milk Pudding for my family. Its creamy, rich and decadent. 

1. Take some dates and remove their stones. Chop them into small pieces and set aside.

2. In a thick bottom vessel add milk and bring it to a boil. Once it has come to a boil turn it on simmer and let it reduce to half. Keep stirring occasionally.

3, In the meanwhile in a wok add some ghee and add halved cashews and raisins.Saute them till they are lighted roasted in ghee. Set aside.

4. In the same wok add chopped dates and water.  Cook them on medium low flame for 8-10 minutes till they have become mush and soft.

5. Add reduced milk and bring everything to a boil. Also add little condensed milk to make  everything a bit more creamy.

6. Add roasted cashews and raisins and cardamom powder. Reserve a few cashews for garnish.

7. Garnish with saffron and more roasted cashews.

Other Desserts you can try are: Makhaney ki Kheer , Ragi and Khus Khus Ladoo, Besan Rava Ladoo, Sewiyan Kesari, Rasgulla,  Til ke Laddoo , Tilkoot, Mango Saffron Phirni, Paneer Ki Kheer


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I have been making a lot of pickles lately! Why not after all its summers and its the best time of the year when you can pickle your fruits and veggies and let them soak sume sun. I have just finished making Punjabi Aam ka Achar , you can see it in the pictures. I will post the recipe soon. But nevertheless those pickle flavours have reached by main dishes and started making my gravies spicy, tantalizing and and utterly delicious. I am talking about this Achari Paneer.

This gravy is made with spices which are generic to all Indian Pickles. It makes the gravy spicy , tantalizing and utterly delicious. My little man is a picky eater and refuses to eat vegetables and curries in school. The other day he came back with an empty lunch box and tells me I love this cheese sabji. This surely made my day with a double assurance that I made something delicious which was liked by my sonny boy.


1. Slice Paneer into cubes and set aside.

2. In a blender add tomato pieces and cashews and make a puree.

3. For the achari masala. In a small pan add mustard seeds, kalonji or nigella seeds.

4. Also add Cumin seeds, Fennel Seeds or saunf and Fenugreek Seeds or methi dana.

5. Dry roast them on a pan for a minute of so. Do not burn them. 

6. Grind them in a hand grinder or in a mixie jar and set aside.

7.  Heat oil in a kadai or deep sauce pan on medium flame for 2-3 minutes. Now, add ginger garlic and chili paste in the oil and let it become light brown in color. 

8. Add Asafoetida and mix it with the ginger garlic paste. You should add the tomato puree to the kadai .

9. Add Coriander powder, Turmeric powder to the wok.

10. Also add Red chili powder, salt and the achari masala we had made earlier.

11. Mix everything thoroughly and sauté till oil separates the masala. 

12. Now lower the flame to sim and add curd and continue whisking otherwise the curd will curdle.

13.  Add cubed Paneer to the curd gravy and mix well so that paneer is coated with the gravy.

14.  To this add Cream and combine well.

15.  Finish the dish with Kasuri Methi and Fresh  Coriander Leaves.

16. Serve hot with Roti or Rice. It makes the most amazing Indian Paneer dish ever.

Other Dishes with Paneer or cottage cheese you can try are: Vrat Wale Dahi-Paneer KebabsPaneer Ki KheerBaked Paneer Corn KababsStuffed Buns with Spicy PaneerPalak PaneerShahi Paneer




So the green mango saga continues. I had about 6-7 kgs of unripe green mangoes from my parents yard and I wanted to try out new recipes. Last week I had made Sweet and Sour Aam ki Launji which was simply phenomenal. I had asked for suggestions from my blogger friends if they could suggest a few recipes which could be made with unripe mangoes. My talented friend Rhea from the Food blog Euphorhea suggested Mango Dal which is unripe mango cooked with lentils. The idea kinda fascinated me. I tried it and the result was amazing. The dal was yummilicious with the tangy flavour of green mangoes.

I love anything which has temper of kaddi patta and mustard seeds. I don’t say it a lot but I feel I like South Indian food a lot. The tanginess of tamarind which is infused in sambhar or any dal is quite enthralling to my taste buds. And when this tanginess is absorbed by idlis or dosas …aah! the level of awesomeness achieves new heights. 

I finished one bowl of dal all by myself, even before the lunch was served. Quality testing is very important (yeah right!). A small change I did to her basic recipe was that I added ginger garlic paste to the dal which I think gave a lot of texture and taste to the lentils. 

If you have unripe mangoes you must give this dal a try. It will not disappoint you. And if you are looking for more unripe mango recipes you can check the links. I have listed all the possible things I have tried with green mangoes. This list is non conclusive as I am adding more things every day till the season of mangoes dies down for this year 🙂

1. Wash and soak lentils in water for half an hour. I have used Masoor Chilka or Red Lentils without the skin. You can use any lentils which gets cooked readily.

2. In the meanwhile peel and chop some unripe green mangoes into cubes and set aside.

3. In a sauce pan add some oil and add drained lentils and saute them for at least 5 minutes.

4. Add ginger garlic paste and continue to saute with the lentils till the raw smell of garlic fades away. 

5. Add turmeric powder, red chilli powder and salt.

6. Add water to the lentils and bring it to a boil. Then cover with a lid and continue to simmer till the lentils have cooked. It should take from 10-15 minutes. 

7. In a wok add some ghee and add mustard seeds and cumin seeds. Let them crackle.

8. Also add dried red chilli and toss it in the oil to release flavours.

9. Add mango cubes and kaddi patta and cook them in the wok till mango cubes are cooked .

10. Add the boiled lentils to the mango temper and continue to cook for another 5-7 minutes on simmer. Check for salt.

11.  Serve hot with chapatis or roti or parantha.

Other recipe you can try with unripe green mangoes are:  Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki Chutney Instant Raw Mango Pickle South Indian Style, Aam ki Launji.


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I know I have been showing up after a while. When I am home with my family I dont get time to blog. Life is all busy with socializing, shopping, yapping, some baking workshop and lazying around. Last week I spent on the beaches of Goa and when I returned to Delhi it was freezing cold. The next day was Makar Sankranti which is the First Day of Hindu Calender. This day is widely celebrated in India with different names in different parts of the country like Pongal, Lohri, Bihu etc. Its believed to be the coldest day of winters when the cold is at its peak. Therefore, foods which keep your body warm are eaten and distributed with friends and family which included, sesame seeds, dates, jaggery, ground nuts and other dry fruits. 

I was home after many days and I was itchy to make something festive. So I decided to make this rice pudding with Jaggery, Dates and Carrots. Its my mother’s recipe and I have grown old on this. This is a keeper for winters. Its a wholesome meal  I had also made Tilkoot which is Pounded Sesame Seeds and Jaggery Balls couple of years back . Its a traditional recipe from Uttar Pradesh.



1. Soak Rice in Water for an hour or so.

2. Wash and Grate Carrots and keep aside.

3.Blanch Almonds and remove their skin and cut them into halves. Also deseed and chop some dates. You can also add raisins and cashews if you like.

4. For the syrup, in a pan heat water and when it comes to a boil add jaggery. Keep stirring and let the jaggery melt in water.



4. Add a spoonful of milk and a scum will form on top. Spoon out the scum and throw it away. That’s the impurity in jaggery which we don’t want to add to the rice. Turn the flame off and keep the syrup aside.




5. In a pressure pan add ghee and when ghee melts add cumin seeds. 



6.Let them crackle that is when you add grated carrots to the pan and saute in ghee for a minute.

7. Add the dried nuts which we had chopped earlier.

8. Add Soaked rice without the water.

9. Lastly add the jaggery syrup and close with the lid. Pressure cook for 3-4 whistles or until the rice is cooked.

10. When the steam escapes fluff up with a fork and serve hot. Enjoy the winter bounty. 

You can even try Tilkoot for Makar Sankranti.

Other Rice recipes you can try are: Rice Pudding with Mango & SaffronMushroom BiryaniRaw Mango RiceSpicy Mint RiceItalian Arborio Rice with MushroomsKathal Ki BiryaniSouth Indian style Curd RiceBombay Biryani


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We all are aware about the current financial crisis in India as a result of demonetization. I am sure this is a rough patch for all of us and I pray that soon it shall pass. In the meanwhile sit tight and control your expenses. Try to eat at home most of the time and do not panic. That’s the most prudent way we can survive through these tough times. 

The other day we were yearning for some restaurant style food and we never wanted to go out. So I told my husband to give me half an hour and I’ll put an end to his cravings. I tried this baby corn and Mushroom masala and it did its trick. This was rich, creamy, delicious and not to mention easy on our pocket. 

We ate this with Tawa Naan and some Mint Chutney to go along. What a fabulous meal it was and that too at the comfort of our home.  If you decide to put a little effort expenses can be curtailed and at the same time you are not missing much 🙂


1.Select soft and tender baby corns and wash them under running water. Cut them into small pieces on an angle about 1 inch long. If you have baby corns which aren’t tender you can blanch them or steam them for ten minutes to make them a little soft.



2. Chop Onions and Tomatoes and set aside.



3. Soak some cashews for an hour and set aside.

4. In a wok add some ghee and add baby corns and saute them till they get a slight golden colour. 




5. Also add mushrooms and keep sauteing them till they have released water and become dark in colour. Remove them on a plate till we use them further.



6. In the same add more ghee or clarified butter and add cumin seeds. Let them crackle for a few seconds.



7. Add chopped onions along with ginger garlic paste.



8. When the onions have browned and raw smell of ginger garlic has faded, add tomatoes. 


9. Add salt, red chilli powder and turmeric powder.




10. Cook till the tomatoes have turned soft and gooey. Turn the flame off and let the mixture cool down a little bit. Add it to a grinder and make a smooth paste.




11. Now again for the third and last time put ghee in the wok and add a bay leaf along with two green cardamoms. Toss them in ghee for a few seconds to make the ghee fragrant.




12.  Add the pureed masala to the wok and also add some water. I added water to the grinding jar first to take out every hidden puree from the jar. Don’t wanna waste anything. Bring everything to a boil.



13. Make a puree with the cashews we had soaked earlier and add it to the masala. Also add coriander powder. Let the gravy become thick, so keep simmering for a couple of minutes. 



14. Add the sauteed mushrooms and baby corns to the gravy. Let it simmer. Add cream to the gravy and make it rich and yummy 🙂



15. Add garam masala and coriander leaves. 



16. Finish off with Kasuri methi  for the restaurant style flavour.


17. Serve hot with Roti or Kulcha or Tawa Naan and enjoy the rich restaurant style gravy.

Other Mushroom recipes you can try here: Mushroom LasagnaItalian Frittata with Mushrooms and Spinach, Indo Chinese style Chili Mushrooms. Kadahi Mushroom, Mushroom Biryani, Mushroom Matar, Palak Mushroom and Mushroom Dou Pyaaza.

Other Restaurant style food you can try: Restaurant Style Malai Kofta in Air FryerButter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer.


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Turnips are one of the most hated vegetables on the planet, this is a brutal and honest fact. This root vegetable is known as Shalgam in Hindi , শলগম Shalgom in Bengali,  Kalamohare, Sherasa in Marathi, An-tam in Mizo,  Nalla avalu in Telegu, and has many other names worldover like  swede, neeps, rapes, rapa. Irrespective of its repute this vegetable is loved in my family. We not only eat it raw in our salads but also make its curry, which I will share soon and also its pickle, which is a must for the winters. As a kid my mother ensured I eat all types of vegetables which making faces. As I am writing this, a thought comes to my mind. My mother made all these despised vegetables so delicious that I never learnt to make faces. I guess that explains why I always encourage people to try out recipes from my mother if they ever hate any vegetable. You will find plenty on my space. 

My husband was one of those kids who always hated this sabji. So when my mother in law challenged me that I should make his son try this vegetable I was most happy to successfully convert him into a shalgam acceptor (I am not writing lover because you know old fears die hard :P). This vegetable is full of fibre and nutrition and you must try it out.

1. Remove the leaves of the turnips. Dont discard them, the fresh ones can be added to salads. Wash the turnips.

2. Remove the top thick skin and cut each into four pieces.



3. In a pressure pan keep a rack in the bottom and place the turnip on it. Add little water.

4. Also add salt, turmeric powder and red chili powder.




5. Close the lid of the pan and cook on high till first whistle or when it has reached its optimum pressure, then turn the flame on low and keep it simmering for another 10 minutes. It should be soft on poking.


6. Drain the water and place the boiled turnips in a bowl. Mash them using a potato masher,



7. Chop tomatoes, ginger and green chillies.


8. Add ghee or clarified butter in a wok. This recipe requires a good quantity of ghee as it is a key ingredient for the deliciousness of the dish. Do not cut short.  Also add chopped ginger and saute for a minute then add chopped tomatoes and green chilli and keep sauteing it till the tomatoes turn soft and gooey.




9. Season with salt this helps to soften the tomatoes faster.



10. Add mashed turnips and mix well with the tomatoes. 

11. Add chopped green Coriander and garam masala. Check again for salt or red chilli. If you find it less you can adjust at this stage.



12. Keep the turnips on a medium  flame and stirring till you see the ghee has started to ooze out and it has just about to start sticking to the base. That’s when you must turn the flame off. 

13. Transfer it to a serving bowl and enjoy this delicious dish with hot rotis. This will make you fall in love with its flavour. 

Other punjabi recipes you can try are: Dal Ghiya with Punjabi VadiyaPunjabi Pethey Ki SabziPunjabi Style Bharwan TindaPunjabi Style Gobhi DanthalLangar Wali DalPunjabi Style Dum AlooPunjabi Dal MakhaniPunjabi Style Aloo MethiPunjabi Pindi CholeyPunjabi Style Kaddi Chawal.


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Since the starting of the year when I got my air fryer I have been trying recipes giving them a new healthy avatar. I made Malai KoftaKamal Kakdi Kay Koftay Plantain & Potato Kebabs and many other things in this amazing gadget. It has changed the way we eat. The things I avoided because they were fried and greasy have come back in our life but now with a healthy makeover. Making this decisions not only keeps our weight in control but also gives us the pleasure of eating everything (almost) without feeling guilty. 


Recently, I was thinking about making Begun Bhaja which are deliciously crispy Aubergine Slices which are marinated in spices and then deep fried. This recipe hails from Bengal which is known for its cuisine and culture. I love traditional recipes and dont wanna twist and turn them much. I followed the same recipe however I changed the way you cook it, I air fried them to make them guilt free. They were still crispy and delicious. If you are thinking to change your lifestyle do invest in an airfryer and make healthy choices, because you are what you eat 🙂

1. Take a big sized Aubergine or Eggplant. The bigger the size the bigger will be the slices. Wash it and pat dry.

2. Cut it into thin slices about 1 cm thick and soak them in salted water for about 20-25 minutes. We soak the eggplant slices because sometimes the eggplants can be bitter and this will ensure they loose their bitterness. 



3. In the meanwhile in a bowl add Red Chili Powder and turmeric powder.



4. Also add garam masala, amchur powder.



5. Also season it with salt and add chana masala. yes that does the trick!



6. Pat dry the soaked pieces of eggplants and rub the dry spice mix on them on both the sides.



7. Place them in the bowl and sprinkle some lemon juice on them. Let them marinate for 10 minutes. 

8. Preheat your airfryer for 10 minutes on 180 degrees.

9. In a flat plate take some chickpea flour or besan and coat the marinated eggplant with flour on both sides. You can dust the extra.



10. Once the air fryer is preheated add a few slices on the wire rack of the basket and brush with some mustard oil. Let it air fry for 15-18 minutes. Flip it half way and brush the other side also with oil and continue to cook till you see them golden brown and crisp. Follow the same with rest of the slices.

11. Serve hot with dal and roti or you can just eat it like a snack with your drinks 🙂 

Other Eggplant recipes you can try are: Baingan Ka Bhartha Bharwan BainganBaingan Ka RaitaBaigan Ka Salan


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Every household has its unique eating habits. One vegetable or dish may be a regular affair for some however, unheard for many others. This depends on the culture, place and availability of resources. When I was in Mexico I explored so many local produce and included them in my daily menu and when destiny brought me to Almora, my small hilly town things were different. The Himalayas not only bring serene beauty to the place but also bestows on us bounty of nature. I love to try them out and rather I feel privileged. Some time back I made Angel Hair Pasta with Garlicky Lingda, which is Fiddlehead Fern found in the hills. I also made Sherbet with Kaafal or Bay Berries found in this particular Himalayan region.


And when I saw this serpent looking vegetable in the market I was drawn to its beauty. It looked ecstatic. Its called as Chichinda or Padwal in Hindi and Snake Gourd or Serpent Gourd in English. Most of the people make it like any other gourd sabzi however, I tried to make it differently. I stuffed it with cooked Chicken Keema and then cooked the outer body with the stuffing. It took this humble vegetable to a whole new level. You can always stuff it with mashed potatoes or paneer

1. Wash the snake gourd thoroughly and cut them into 2 inch long pieces. Scoop out the pulpy portion by running a knife in the centre. Reserve the pulp.



2. Repeat the same with rest of the pieces and set aside.



3. Chop Onions, Tomatoes, Ginger, garlic and green chillies finely and set aside.


4. In a pan pour some oil and add cumin seeds. They will crackle in a few seconds.



5. Add ginger garlic and green chillies and saute them till the raw smell of garlic fades away. At this stage add chopped onions and continue to cook till they are transparent and soft. 



6. Add tomato sand continue to cook till they are gooey and soft.


7. Season it with salt, red chilli powder and Turmeric powder. Combine  everything.




8. Add minced chicken keema and reserved pulp of gourd and toss it with the spices in the pan. Saute for a couple of minutes till chicken is cooked half way through.



9. Add water and cover with a lid abd continue to cook further.



10. Add tandoori masala and combine.



11. Add Garam masala and turn the flame off.

12. Fill the stuffing  inside the hollow snake gourd pieces we had reserved.

13. Now in a pan add some more oil and place all the stuffed snake gourd pieces.

14. Cover with a lid and keep cooking it. Do not forget to change sides for even cooking after every five minutes. 




15. When the gourds have acquired a golden colour all over and are softer they are done. Turn the flame off and serve hot with Roti.

Other dishes with Chicken you can try are: Butter ChickenChettinad Pepper Chicken MasalaHyderabadi Murg KormaCheesy Chicken LasagnaGinger-Sesame Chicken with Bok Choy and MushroomsItalian Chicken Meatballs with Spaghetti.


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I have started eating Non vegetarian food very late in my life and which also means I started cooking it also very late. But I never panic because my father cooks excellent chicken and by the grace of God I have friends who always come forward to share their recipes and tips to make everything fabulous. The other night I wanted to try out a new recipe of Chicken and I resorted to my bestie Shaheen’s blog Spoon Fork and Food. It has some amazing recipes from lip smacking non vegetarian dishes to delicious, divine vegetarian food.


The recipe was self explanatory and came out just amazing. Its a regular at our place now. Whenever we have chicken my husband insists that we must make this again. The addition of nuts and coconut enhances the texture of the chicken and makes it from ordinary to  extraordinary. If you are looking for a recipe to win your heart and stomach you must continue to read the recipe. 


1. In a pan add Almonds and cashew nuts.



2.  Add Poppy Seeds and desiccated Coconut. Toast them on low flame till they have become crisp.




3. Let the mixture cool down a bit. Transfer it to a dry grinder and pulse together to make a coarse powder. Set aside.



4. Chop some onions and dry roast them in a pan till they have become brown in colour.



5. Grind them in a paste and set aside.



6. In order to marinate Chicken add yogurt in a bowl along with fresh pieces of chicken. Also add ginger garlic paste and red chili powder.




7. Add turmeric powder, some strands of saffron and salt




8. Add lemon juice combine and refrigerate at least for an hour do that the spices marinate the chicken well.



9. After marinating the chicken, add Ghee or clarified butter in a wok. Add Bay leaf and green cardamom to the ghee.




10. Also add Black Cardamom, Cloves and Peppercorns. 




11. Once the ghee is infused with whole spices add the marinated chicken along with the liquid. Add slit green chillies and let the chicken cook and juices run out. Also add coriander powder and keep cooking. 




12. When the entire liquid has evaporated and ghee is separated add onion paste and roasted nuts mixture and combine well. Keep stirring and let the chicken cook on low flame till done. You shouldn’t need any water as there is enough curd. But if you feel the spice is getting stuck to the bottom, add little water and keep cooking till the chicken is done. It should take 20-25 minutes for the chicken to cook. You can add more Ghee to the chicken if you feel its dry. The korma tastes better with more ghee oozing out.. as a matter of fast all dishes do 😉 But a little butter or ghee never hurts anyone 😛




13. Garnish with Garam Masala, Coriander and Mint Leaves.


14. Serve hot with Naan, Kulcha and even roti. 

Other Chicken dishes you can try are: Butter ChickenChettinad Pepper Chicken MasalaGinger-Sesame Chicken with Bok Choy and MushroomsItalian Chicken Meatballs with SpaghettiChicken Soup with RiceGrilled Chicken SaladCheesy Chicken Lasagna.

You can also try Baigan Ka Salan from Hyderabad.


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Biryani is a mixed rice dish from Indian Subcontinent. It can be made with Meat, chicken, lentils, vegetables and the list is unending. The traditional recipes of Biryani are specific to regions based on the spices, ingredients and texture of the dish. Mughlai, Awadhi, Hyderabadi, Kashmiri, Thalassery, Calcutta and many many more. Biryani means patience and a lot of work. It requires huge deal of Ingredients and slow and patient cooking which enriches the taste of Biryani and makes it so heavenly. I have always been a person who likes quick less intricate dishes. given the fact my little one needs my devoted time and attention.But when Anisa Arif, the owner of Zaiqa- The Spice Store sent me her special spices I was smitten. I had heard so much about the spice blends she creates that I decided to do the Bombay Biryani and put my laziness at bay.

The next help was from Shaheen Ali,  the Food Blogger from Spoon Fork and Food. She helped me at every step with tinniest of details with making a perfect Bombay Biryani. I am naive when it comes to mutton. I have made very few recipes in the past using Mutton.  I have improvised on Shaheen’s recipe of Chicken Bombay Biryani and made this Muttom Bombay Biryani.  It was a lot of effort but at the end the results were phenomenal. The special Zaiqa Bombay Biryani Masala made a huge difference in enhancing the taste of the dish.

On my research I found out how this Biryani is different from the others. The origin of this Biryani is from Bombay (Mumbai) as the name suggests. It has a slight sweetness to it, which comes from dried plums. The Zaiqa Bombay Biryani Masala has dried plums as one of the key ingredients. Also many claim this biryani is incomplete without fried chunks of potatoes. I have tried to incorporate both and I can say this tasted simply delicious.

1. Wash and soak long grain rice in water for at least an hour. Set aside.

2. In a pressure pan add pieces of mutton along with garlic cloves and peeled ginger pieces.



3. Also add Black Cardamom, Green Cardamom, Cinnamon Stick and Cloves in the pan. Add little water and salt and pressure cook it for half an hour till its soft and cooked. The cooking time of mutton can vary on the variety, so this can take longer or even lesser. So kindly adjust. Once cooked set aside and do not drain the broth. Reserve it with the spices.




4. In the meanwhile add little saffron to hot milk and set aside.

5. Chop Onions in lengthwise slices and slit some green chillies. 

6. In a wok add some ghee and add bay leaf, Black Cardamom & Green Cardamom.




7. Also add some cloves, Cinnamon Stick and Cumin seeds.




8. Add nutmeg or Jaiphal powder, mace or javitri and black peppercorns.




9. Also add Anise star, Ginger Garlic Paste and slit chilies.




10. Roast the spices till everything becomes fragrant. Add Onion slices and also saute them until they have acquired slight colour. Also add some fresh torn Mint leaves. At this stage you can even add grated coconut. I dint.




11. Now add curd to the wok and add Zaiqa Bombay Biryani Masala. Mix everything well. Turn the flame on low for you dont want it to stick to the bottom of pan.




12. This is how your gravy looks.  Now add Boiled Mutton pieces to the gravy and combine.



13. Season with salt and let it cook until the ghee has separated from the masala. Your akhni or Curd based spicy Gravy is ready for the biryani. It will be brown in colour. Set aside. 



14. Add sliced onions to hot oil and fry them till they become brown and crispy. Collect them on a absorbing paper to take off excess oil. These crispy fried onions are known as Brista. Reserve them for assembling the biryani.




15. Wash, peel some baby potatoes and cut them into equal size half pieces. And also fry them in the oil and set aside.




16. For the rice add soaked rice to a vessel and add water to it along with salt & few drops of oil.




17. Also add juice of lemon and par boil them. Drain them in a colander 




18.Spread them on a plastic tray to remove moisture. Set aside.


19. In order to assemble the biryani spread little curd in the bottom of a thick bottomed vessel so that nothing sticks. Now spread the Mutton akhni all over on top of the curd. Sprinkle some Mint and Coriander Leaves on top of the akhni.



20. Now spread a layer of Rice on top of the Mutton. Spread Ghee all over specially the corners. Also sprinkle Kewra water.



21. Add another layer of Mint and Coriander Leaves also some green slit chillies. Top it up with Fried Onions and Fried Cashews if you like.



22. Pour on top the saffron milk we had reserved, specially around corners so that it seeps well. Insert Fried potatoes in the rice. Place the vessel on top of a tawa or skillet and place them on stove. This will save biryani from direct heat and getting burnt.




23. Line the lip of the vessel with dough to ensure the lid sticks to it and rice can steam cook or Dum cook. It also ensure the flavours stay intact and do not escape. Let it 



24. Cook the biryani on dum for 30-40 mins on low flame. Serve hot with Raita of your choice.

You can also try Kathal ki Biryani and Mushroom Pilaf for vegetarian versions of Biryani. Other Rice dishes you can try are: Andhra Style Mango Rice South Indian style Curd RiceSpicy Mint Rice.

You can choose from the following Raitas: Anaar Aloo ka Raita Greek Kulfa RaitaBaingan Ka Raita  Bathua Ka Raita



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