Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!

Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.

But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!

What Is Sabudana Khichdi

Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.

Sabudana Khichdi Ingredients Overview

Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe

Ghee: For flavor and richness. I love using my homemade ghee for the best results.

Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days

Potatoes: For texture and flavor

Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite

Seasoning: Salt and sugar are added to season the dish

Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches

7 Fool-Proof Tips for Perfect Sabudana Khichdi

1. Wash: The sabudana should be washed thoroughly to get rid of any excess starch under running water in a colander. Gently rub the pearls between your fingers for even better results.
2. Soak: Follow a 1:1 ratio of sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
3. Soak for at least 5 hours: I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, 5 hours minimum or overnight (approx 8 hours), if I have time, gives me best results. .
4. Use crushed peanuts: This keeps the khichdi stay dry while adding flavour, fats and protein
5. Make sabudana in ghee: The richness of ghee and the lovely flavor it adds are something else. However, you can make it vegan by using oil instead. But if you can, please make this in ghee for the best flavor!
6. Don’t over mix: Once you add soaked sabudana to the pan, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
7. Don’t overcook the khichdi: Cook it for only a about 2-3 minutes on low flame until you can see the sabudana turn slightly translucent. If the sabudana overcooks, it’ll start sticking to each other

Serving Ideas

• With yogurt: Serve sabudana khichdi hot with a bowl of chilled plain yoghurt or dahi on the side. It balances the heat from the green chillies and makes the meal more filling.
• With a crunchy side: Pair it with roasted peanuts, potato chips or banana chips for a light, fasting-friendly crunch in every bite.
• With a cup of chai: Sabudana khichdi makes a delicious breakfast or evening snack with a hot cup of masala chai.

Storage Tips

• Refrigerator: Let the sabudana khichdi cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep well for up to 2 days.
• Reheat: Sabudana tends to turn a little sticky as it cools. Sprinkle a teaspoon or two of water over the khichdi and reheat it in a covered pan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.
• Restoring the texture: If the khichdi looks dry after refrigeration, add a small splash of water while reheating. A squeeze of lemon juice and a little fresh coriander added just before serving can also freshen it up.
• Freezing: I wouldn’t recommend freezing sabudana khichdi, as the tapioca pearls can become mushy or change texture once thawed.
• Make-ahead tip: You can soak and drain the sabudana ahead of time and refrigerate it until you’re ready to cook. Keep it covered and use it within a day for the best results.

Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.

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Sabudana Khichdi

Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It's very popular during Navratri as a fasting recipe.

Course Breakfast

Cuisine Indian

Diet Hindu, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 474kcal

Author Richa

Ingredients

• 1 cup Sabudana approx 180 grams Sago pearls
• 1 cup Water for soaking
• 1 tablespoon Ghee or Oil
• 1 teaspoon Jeera Cumin Seeds
• 1/2 cup diced Potato cut into 1/3 inch cubes
• 2 sprig Curry Leaves
• 1 Green Chilli, finely chopped
• 1/4 cup crushed roasted Peanuts skin removed
• 3/4 teaspoon Salt or sendha namak if making it for fasting
• 1/2 teaspoon Sugar
• 1 teaspoon Lime Juice
• 2 tablespoons chopped Coriander

Instructions

• Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
• To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
• Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
• Add curry leaves and green chillies and saute for another minute.
• Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
• Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.

Video

Notes

• Wash Sabudana well to get rid of any excess starch under running water in a colander
• Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
• Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
• Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
• Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
• Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other

Nutrition

Calories: 474kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1064mg | Potassium: 380mg | Fiber: 9g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post How To Make The Perfect Sabudana Khichdi appeared first on My Food Story.

These Air Fryer Chicken Nuggets are incredibly crispy, healthier because they are made in the Air Fryer and really juicy because of one secret ingredient that you definitely have in your pantry!

These Chicken Nuggets were the first thing that I made when I first bought my air fryer 5 years ago, and they turned out so good that that’s when I knew this appliance was going to change my life! They turn out just as crispy and juicy as their deep fried version, but they’re a lot easier, faster, and mess-free to make.

Plus, since this air fryer chicken nugget recipe uses a fraction of the oil in comparison to being deep fried, they’re so much healthier. They’re also really simple to make and you cna have one batch ready in as little 10-12 minutes! Sounds awesome, right? I love serving these with ketchup or mayo for the best 5 pm snack or party appetiser ever!

Chicken Nugget Ingredients

Chicken: Skinless chicken breast pieces is what I have used and what I would recommend for this recipe. Thigh pieces won’t give the same texture

Seasoning: Italian seasoning, paprika, and salt go into the marinade to give the chicken nuggets flavor and heat

Mayonnaise: This might sound weird, but it is my secret ingredient. Adding mayo to the marinade actually tenderises the chicken and adds a lot more flavor than egg, which is what a lot of chicken nugget recipe use. Believe me, you need to try this

Lime juice: Adds a bit of freshness and tang to every bite

Breadcrumbs: I prefer using Panko Breadcrumbs as compared to regular breadcrumbs because they are crisper. They are available easily on Amazon and speciality stores.

Parmesan cheese: To add that lovely cheese-y flavor and richness

Butter: Melted, to brush the chicken nuggets while air frying. You can use oil, but I prefer butter as it adds an extra layer of flavor and helps the nuggets brown beautifully

Richa’s Top Tips

• Use chicken breasts at room temperature. This helps the chicken cook more evenly and prevents the outside from getting done before the centre.
• Customise the seasoning of the nuggets. Add a little cayenne pepper for extra heat or mixed herbs for a delicious earthy flavours.
• Press the breadcrumb mixture onto the chicken. Don’t just toss the chicken in the breadcrumbs. Pressing them down helps the coating stick properly and gives you those crispy bits.

Storage Tips

I recommend you serve these chicken nuggets fresh because the panko coating is at its crispiest straight out of the air fryer.

• Refrigerator: Store leftover nuggets in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat them in the air fryer at 180°C for 3–5 minutes, flipping once, until hot and crispy again. Avoid the microwave if you want to retain the crunch.
• Freezing cooked nuggets: Let the nuggets cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. You can freeze them for up to 2 months.
• To reheat from frozen: Air fry at 180–190°C until heated through and crispy, adding a couple of extra minutes if needed. There’s no need to thaw them first.
• Make-ahead: You can marinate the chicken a few hours ahead, but I recommend coating it with breadcrumbs just before air frying so the coating stays crisp.

Serving Ideas

These nuggets are great as a snack, but honestly, they can easily turn into a quick lunch or dinner too.

• With dips: Serve them with mayo, ketchup ranch, honey mustard, barbecue sauce or a simple spicy mayo.
• As a snack platter: Add fries, potato wedges, corn ribs or some crunchy salad for an easy party-style spread.
• In wraps: Stuff the crispy chicken nuggets into a tortilla with lettuce, cheese, tomatoes and your favourite sauce.
• As a chicken burger: Chop the nuggets into smaller pieces. Pile them into burger buns with lettuce, cheese and mayo.
• With salad: Serve them over a simple green salad for a quick, protein-packed meal.
• With pasta: Slice the nuggets and serve them alongside creamy pasta or tomato pasta for an easy dinner.
• For kids: Serve with ketchup, cheesy dip or their favourite sauce alongside some fries or fresh fruit.

These air fryer chicken nuggets are crispy outside, juicy inside, and so much better than the frozen kind. They get beautifully golden in the air fryer, while the simple marinade keeps the chicken tender and flavourful. Serve them with your favourite dipping sauce for an easy snack, quick lunch, or a dinner everyone will happily reach for!

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Air Fryer Chicken Nuggets

Making Chicken Nuggets in the Air Fryer is really fast and easy. I have a secret ingredient in the marinade that makes these really juicy inside.

Course Snacks & Appetizers

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 people

Calories 144kcal

Author Richa

Ingredients

• 350 grams Chicken Breasts skinless, boneless, at room temperature
• 1.5 tablespoon Italian Seasoning
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1.5 tablespoon Mayonnaise
• 1 tablespoon Lime Juice
• 1/2 cup Panko Breadcrumbs
• 3 tablespoons grated Parmesan
• 2 tablespoons melted Butter

Instructions

• Trim off any fat from the breasts. Slice the chicken into 1/2 inch slices and cut each slice into 1 inch cubes.
• Marinate the chicken pieces in italian seasoning, paprika, salt, mayonnaise and lime juice. Mix well and set aside for 20-30 minutes.
• In a bowl, mix together breadcrumbs and parmesan. Place the chicken pieces one at a time in the mixture and coat them well with the breadcrumbs, pressing down to ensure the breadcrumbs coat each piece properly. Keep them aside in a plate.
• Place the coated chicken nuggets in the air fryer basket in a single layer, making sure to leave some gaps and not over crowd the basket. Air fry for 3 minutes at 190C. Brush with melted butter on both sides, flip the bottom side up and air fry again for 3 minutes till crispy. Serve them hot!

Video

Notes

• Butter: You can replace the butter with an oil spray or oil
• Dipping Sauce: I served these chicken nuggets with my mango mustard dipping sauce. You can find the recipe here. 
• Don’t overcrowd: Always make sure to keep the nuggets in a single layer and don’t overcrowd the basket or they won’t become crisp.

 

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 590mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Chicken Nuggets appeared first on My Food Story.

This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.

I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.

Dhaba Chicken Curry Ingredients

Here are the main ingredients you’ll need for this recipe:

• Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
• Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
• Lime Juice: Acid helps tenderise the meat

• Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
• Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
• Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
• Onions: Form the main base of the gravy and add flavour, density and thickness
• Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
• Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour

• Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!

Why is this Chicken Curry recipe so unique

We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

How to make Chicken Curry

Check out the simple steps that go into making this beautiful curry

Marinate

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat

2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix. 

Curry

1. Pound spices roughly with a mortar pestle to break them down and release their flavour

2. Saute them in hot oil to temper them

3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore

4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft

5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces

6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes

7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger

8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

Richa’s Top Tips

• Always marinate the chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
• Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 
• Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
• Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
• Do not forget the tempering. It gives it that extra kick along with the richness from the ghee. 

Storage Tips

• If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
• If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
• When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
• And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.

Serving Ideas

Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!

• For an easy weeknight meal, serve this Indian chicken curry with jeera rice, steamed basmati rice or soft rotis.
• If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
• For a bigger Indian meal, add dal fry or dal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!

I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.

When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!

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Dhaba Style Chicken Curry

The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.

Course Main Course

Cuisine Indian

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 Portions

Calories 283kcal

Author Richa

Ingredients

• 1 kg Chicken skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)

For the marinade:

• 2 tablespoons Ginger Garlic Paste
• 1 Juice of lime
• 1 tablespoon Salt

For the curry:

• 1/4 cup Mustard Oil see note 2
• 4 medium Red Onions
• 10 cloves Garlic
• 1½ inches Ginger
• 3 – 4 Green Chilies use Serrano Peppers as replacement, adjust the spice as required
• 1 tablespoon Cumin Seeds
• 2 Bay leaves
• ½ Cinnamon stick Stick
• 4 – 5 Cardamoms
• 8 – 10 Peppercorns
• 4 – 5 Cloves
• 4 medium Tomatoes finely chopped
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder optional; adjust the spice as required
• 2 tablespoons Coriander Powder
• 1 teaspoon garam masala Powder
• 1 teaspoon meat masala
• 1 teaspoon Salt
• 1 1/4 cups water

For tempering:

• 1 tablespoon Ghee or Oil
• 1 tablespoon Butter
• 2 Green Chilies slit lengthwise
• ½ inch Ginger julienned
• 2 tablespoon Coriander for garnishing

Instructions

• Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
• Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
• Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
• once they start to splutter, add the onion mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
• Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
• Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ¼ cups of water, mix well.

Pressure Cooker:

• At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
• Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.

Stovetop Method:

• If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
• Instant Pot Method:
• If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
• Tempering:
• In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
• Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.

Video

Nutrition

Calories: 283kcal | Carbohydrates: 14g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1330mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Dhaba Style Chicken Curry appeared first on My Food Story.

Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.

We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.

And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.

If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.

Ingredients for Ragi Dosa

Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.

Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you

Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart

Rice flour: Helps make the batter light and airy and the dosa crispy

Onions: For texture and flavor in ever bite

Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness

Ginger: Finely chopped for flavor and aroma

Green chillies: Finely chopped for a kick of heat

Salt: For seasoning

Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead

Benefits of Finger Millet

• Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
• Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
• Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
• Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
• Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
• Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.

Frequently Asked Questions

Richa’s Top Tips

• Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
• Rest the batter for at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
• Cook the dosas on a low flame. This ensures they cook well and become crispy
• The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.

Storage Instructions

• Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
• Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
• Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.

Serving Ideas

Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:

• Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
• Tomato or onion chutney: Great if you like a little extra tang and spice.
• Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
• Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
• Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
• Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.

This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.

Watch Instant Ragi Dosa Recipe Video

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Instant Ragi Dosa

Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.

Course Breakfast

Cuisine South Indian

Diet Diabetic, Low Calorie, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 dosas

Calories 58kcal

Author Richa

Ingredients

• ½ cup Ragi Flour finger millet/nachni/kezhvaragu/mandua
• ½ cup Rice Flour
• 2 tablespoons Sooji Rava/Semolina
• ½ teaspoon salt
• 1 medium Onion, finely chopped approx 1/3 cup
• 2 Green Chillies finely chopped
• 1 teaspoon grated Ginger
• 12 Curry Leaves finely chopped
• 2 tablespoons finely chopped Coriander Leaves
• 1 1/2 to 2 cups Water

Instructions

Mixing Batter:

• Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
• Rest the batter for 30 minutes.

Making the Dosa:

• Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
• Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
• As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
• The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
• Serve hot with coconut chutney or any other chutney of your choice.

Video

Notes

• For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
• You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
• Leftover batter can be refrigerated and will stay fresh for up to 3 days.
• You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
• Feel free to use oil or ghee to cook the dosa
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Cook the dosas on a low flame so that they cook well and become crispy
• You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
• Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).

Nutrition

Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 100mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 0.4mg

This article was researched and written by Urvi Dalal.

The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa appeared first on My Food Story.

This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.

If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!

In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment.  But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!

Kung Pao Chicken Ingredients

• Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
• Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
• Dried Red Chillies – For an extra spicy, smoky hit.
• Sichuan Peppercorns: These keep you coming back for more!
• Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
• Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
• Veggies: Mushrooms and onions for texture and flavor
• Aromatics: Finely chopped ginger and garlic
• Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
• Spring onion greens: Used as garnish for freshness

Frequently Asked Questions

Richa’s Top Tips

• Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
• Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
• Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
• Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
• Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
• Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
• Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
• Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.

Serving Ideas for Kung Pao Chicken

• Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
• Fried rice or noodles: Egg fried rice, hakka noodles, chilli garlic noodles, basil fried rice are some classic Indo-Chinese sides that really complement the sweet, savory spicy notes of kung pao chicken.
• Stir-fried greens: Serve alongside bok choy, Chinese greens, broccoli or green beans for an easy way to add more vegetables to the meal.
• Asian-inspired sides: Pair it with spring rolls, momos, bao, or a light cucumber salad for a complete takeout-style spread.
• Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.

Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!

This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.

If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.

Watch Kung Pao Chicken Recipe Video

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Saucy Kung Pao Chicken

This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 390kcal

Author Richa

Ingredients

For marinade

• 500 gms boneless chicken thighs cut into ½ inch pieces
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon baking soda
• 3 tablespoons cornflour cornstarch
• 3-4 tablespoons water
• 1 tablespoon soy sauce
• ½ teaspoon crushed pepper

For sauce

• 1 ½ tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons light soy sauce
• 1 ½ tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 ½ teaspoons cornflour
• ¾ + ⅛ cup water

For stir-fry

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 10 dried red chillies whole
• 1 large onion cut into petals, approx. 1 cup
• 2 tablespoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 10 mushrooms halved
• ¼ cup roasted peanuts
• ¾ teaspoon white pepper powder
• ¼ cup cut spring onion greens 1 inch pieces

Instructions

• In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
  500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
• Whisk together all the ingredients for the sauce and set aside.
  1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
• Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
  3 tablespoons sunflower oil or any neutral flavoured oil
• To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
  10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens

Video

Notes

1. Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
2. To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
3. Boneless chicken thighs are used in the recipe as they are juicy and tender

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1788mg | Potassium: 690mg | Fiber: 3g | Sugar: 7g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Easy Kung Pao Chicken Recipe appeared first on My Food Story.

This is the lushest one-bowl chocolate cake recipe I’ve tested – it’s moist, rich and SO SO chocolatey. And it keeps for days (if you can stop yourself from finishing it right away)!

This chocolate cake recipe is hands down THE BEST!It’s one of those fab recipes that’s ridiculously simple because everything gets mixed together in one bowl. Yet it gives you a cake that stays super moist for up to FIVE DAYS! In fact, this simple chocolate cake tastes like it’s freshly baked even days later. Better still, you can make it in both the oven and the air fryer.

Whether you’re baking for a birthday party, packing a treat for the kids’ tiffins, satisfying a random chocolate craving, or just looking for something to enjoy with your evening chai, this cake always delivers. I’ve made it more times than I can count and it’s been a huge hit every single time, especially with that delicious buttercream frosting. So if you’re after an easy, reliable chocolate cake recipe, this is one you’ll definitely want to bookmark!

Chocolate Cake Ingredients

This is one of those recipes where I wouldn’t recommend any substitutes. It’s this proportion and combination of ingredients that create the moist texture that we want in a world-class chocolate cake.

• All Purpose Flour (Maida) – the base of our cake. I don’t recommend subbing this for atta or gluten free flour since that will affect the texture. Maida keeps our cake light, bouncy, and moist.
• Cocoa Powder – this is a chocolate cake, after all!
• Sugar – I use granulated white sugar but you can also use caster sugar or brown sugar here
• Oil – this ensures our cake stays moist for longer, any neutral flavored oil like canola, sunflower, rice bran works
• Curd – my secret ingredient! I find that the combination of oil, curd, and egg in a cake batter results in an extra moist texture which is what we want.
• Egg – for texture and binding. I don’t recommend subbing for a flax egg or making it eggless
• Hot Black Coffee – an espresso shot or just brewed instant coffee works super well here. Coffee enhances the flavour of the cocoa powder and makes this cake super chocolatey and yum. Don’t add plain coffee powder as the liquid from the brewed coffee helps bring the batter together
• Salt – just a pinch
• Baking Powder + Soda – so our cake rises!

Note: the batter will be runny – that’s what we want! Don’t worry about this. Once baked, it’ll be just perfect.

How to make One-bowl chocolate cake:

Here’s a step-by-step guide on how to make the one-bowl chocolate cake:

1. Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.

2. Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.

3. Pour in hot coffee.

4. Give it another mix till it’s a smooth, runny batter.

5. Pour the batter into lined and greased 6 inch cake mould.

6. Bake at 180C in a preheated oven for 30-40 minutes or till a skewer inserted into the centre comes out clean.

7. Allow it to cool for 15 minutes. Demould, remove the parchment paper and transfer to a wire rack.

8. Allow it to cool completely before serving or frosting.

I like serving mine with a quick chocolate buttercream frosting but this also works great on its own or with a layer of Nutella and chopped berries on top. 

Richa’s Top Tips

• Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense.
• Scrape the bowl before adding the coffee. This ensures there aren’t any pockets of dry flour hiding at the bottom or sides.
• Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the container. Too much flour can make the cake dry.
• Don’t worry about the thin batter. The batter will be quite runny after adding the coffee, and that’s exactly how it should be.
• Cool the cake completely before frosting. Even if it feels only slightly warm, frosting can melt and slide off.

Storage Tips

• At room temperature: Store the cake in an airtight container for up to 2 days.
• In the refrigerator: Keep it in an airtight container for up to 5 days. And before serving, let it sit at room temperature for 20-30 minutes for the best texture.
• To freeze: Wrap the completely cooled cake (whole or in slices) tightly in cling film followed by foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
• If frosting the cake later: Wrap the cooled cake tightly and store it at room temperature or in the fridge until you’re ready to frost. This helps keep it moist and prevents it from drying out.

I think we all need our hands on a fool-proof simple chocolate cake recipe when those sweet tooth cravings come up. Trust me, this is THAT recipe! And if you want to an activity to do with the kiddos, baking this cake is also perfect for that.

Watch This Simple Chocolate Cake Recipe Video

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One-Bowl Chocolate Cake

This one-bowl chocolate cake uses everyday ingredients and stays moist for days!

Course Desserts

Cuisine American, Continental

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 people

Calories 370kcal

Author Richa

Ingredients

• 1 cup All Purpose Flour 125 grams
• 3/4 cup Sugar 150 grams
• 1/4 cup Cocoa Powder 32 grams
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 1 Egg
• 1/2 cup Oil 125 millilitres
• 1/2 cup Curd or Yogurt 130 millilitres
• 1/2 cup Hot Black Coffee 1 Teaspoon Coffee dissolved in 1/2 cup of hot water

Instructions

• Line and grease a 6 inch tin with parchment paper. Preheat the oven to 180C
• Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.
• Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.
• Pour in hot coffee and give it another mix till it's a smooth, runny batter. Bake at 180C for 30-40 minutes or till a skewer inserted into the center comes out clean.
• Allow it to cool for 15 minutes. Demould and transfer to a wire rack and allow it to cool completely before serving or frosting.

Video

Nutrition

Calories: 370kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 336mg | Potassium: 130mg | Fiber: 2g | Sugar: 26g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post One-Bowl Chocolate Cake (Simple Chocolate Cake Recipe) appeared first on My Food Story.

Everyone loves rice, and these rice recipes range from quick everyday meals to show-stopping dishes. Whether you’re looking for a side or a main, there’s something here for every occasion.

Rice has the ability to become an instant comfort food or a fragrant bowl of something that you just want to inhale. No matter what the occasion or the amount of effort you want to put in, I’ve got something on this list for everyone. From main rice dishes to fried rice, biryanis, pulaos, and even desserts, these are the only rice recipes you will ever need.

The thing with rice dishes is how easy they’re to serve. So, you can eat them with delicious sides such as curries, raitas or dals for meals that the entire family will love!

This round up also contains plenty of rice meal ideas and one-pot rice dishes for lazy days or pack a punch without putting in too much effort. Plus, the best the thing about making rice is that you can easily double or trip the quantity

Biryani Recipes

Non-veg biryanis

4.84 from 6 votes

Boneless Chicken Biryani | Meghana Style

If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!

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Dindigul Style Mutton Biryani

Aromatic and flavor, this dindigul mutton biryani with it's freshly made masala and jeera samba rice makes for a hearty Sunday lunch!

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4.80 from 5 votes

Instant Pot Chicken Biryani

A simple one-pot chicken biryani that doesn't need you to cook the rice and chicken separately! This method is simple and will give you a quick biryani without compromising on the flavour.

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Kerala Style Egg Biryani

This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It's really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won't miss the meat.

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5 from 16 votes

Mutton Biryani

My Mutton Biryani recipe will give you fantastic results every single time. It needs a little time and effort but you'll be rewarded with juicy, flavourful, tender pieces of meat and really fragrant rice.

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4.90 from 154 votes

The Best Chicken Biryani (Step by step video recipe)

Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.

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Vegetarian biryanis

4.86 from 14 votes

Restaurant Style Veg Biryani

Insanely delicious veg biryani is a great alternative for vegetarians. This recipe is so good that even meat lovers will be impressed! It's the perfect family style meal. My tips and tricks will make sure you have the perfect vegetarian biryani every single time.

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5 from 3 votes

Paneer Makhani Biryani

This Paneer Biryani with Makhani gravy is a unique twist on a vegetarian biryani that combines my love for paneer makhani and biryani! It's got layers of paneer makhani, fragrant basmati rice, mint, coriander and fried onions and every bite is super tasty.

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Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

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Veg Potli Biryani | Veg Potlam Biryani

Wrapped in a banana leaf and steamed until done, this veg potli biryani is the vegetarian version of parda biryani. It's layered, flavorful, and one of the best veg biryani recipes ever!

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Lal Paneer Biryani

This lal paneer biryani is one of the BEST vegetarian biryanis out there! It’s spicy, garlick-y, rich, and creamy, and just absolutely delicious ❤️‍🔥

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Gobi 65 biryani

For this recipe, we have recreated Bangalore's famous gobi 65 in a veg biryani format. It's crispy, spicy, and full of texture!

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Veg Soya Keema Biryani

This Veg Soya Keema Biryani is a rich, layered, packed with flavor, high-protein veg biryani that's 100% vegetarian! Serve with raita and laccha onions for the perfect Sunday meal!

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5 from 2 votes

Jackfruit Biryani | Kathal Biryani

This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors – mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.

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Fried Rice Recipes

Vegetarian recipes

Thecha Paneer Fried Rice

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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

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5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

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4 from 1 vote

Veg Fried Rice

This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It's a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you've got yourself a fast, easy-winner dinner!

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5 from 6 votes

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.

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4.75 from 4 votes

Burnt Garlic Mushroom Fried Rice

True mushroom lover food – this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

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5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

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5 from 2 votes

Schezwan Fried Rice from Leftover Rice

This is the best chinese schezwan fried rice you’ll make – loaded with vegetables, spicy and super easy! Made with sichuan sauce, it’s the best way to use leftover rice.

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5 from 1 vote

Rainbow Rice

This kid-friendly recipe is simple stir-fry rice that has light flavours making it an amazing addition to your child's lunch box!

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Non-veg fried rice

5 from 6 votes

Egg Fried Rice – Same restaurant style taste!

A few simple tricks and easily available ingredients are all you need to make restaurant style egg fried rice at home!

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Side Rice Recipes

4.85 from 52 votes

Perfect Jeera Rice (Indian Cumin Rice)

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don’t need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you’ll have fluffy, flavorful jeera rice ready in under 10 minutes.

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4.75 from 4 votes

How to make Ghee Rice

Ghee Rice is a simple recipe that takes less than twenty minutes to make. Its flavorful, aromatic and a great way to elevate steamed rice if you want something extra on the table!

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4.94 from 15 votes

How to cook Basmati Rice 3 ways

Learn how to cook Basmati Rice with my tried and tested methods. This is more like a guide to basmati rice where you can choose from three methods – stovetop, instant pot and traditional pressure cooker.

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4.50 from 2 votes

Coconut Rice

Watch the Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it’s even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.

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Mango Rice

Tangy, spicy, vegan one pot mango recipe, made healthier. Great as an accompaniment to curries or stews or can be had just by itself.

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5 from 1 vote

Raw Mango Rice

Make the most of mango season with raw mango and turmeric rice. Use brown rice for a healthier alternative to Maavinakayi Chitranna/ Mangai sadham as it is locally called.

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5 from 4 votes

Curd Rice – Summer Special

This curd rice recipe is a must make during hot summer months. Creamy, tangy and so refreshing, curd rice will make summer lunches infinitely better. Easy, comfort food.

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Pulao Recipes

Veg Pulao Recipes

5 from 1 vote

Kabuli Chana Pulao

Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.

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5 from 5 votes

Pressure Cooker Veg Pulao (Rice Pilaf)

This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish. Watch Video ABOVE.

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Non-veg pulao recipes

Chicken Pulao with Leftover Rice

This chicken pulao recipe is quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for a comforting and wholesome meal.

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4.77 from 13 votes

Easy Chicken Pulao

Inspired by the Donne Biryani and made with green masala, this Chicken Pulao Recipe will become a favourite! Spicy, aromatic, this is no regular pulao.

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Rice Meals

Veg rice meals

5 from 2 votes

Kavitha Aunty’s Rice Bath

Rice bath is a typical Karnataka rice dish that has south Indian flavours and the rice is cooked in a green masala with veggies. This is a one pot meal thats easy to put together and is bursting with flavours. Perfect for weeknight dinners!

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Claypot Rice with Mushroom

This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.

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4.77 from 13 votes

The Khichdi Recipe that’s actually tasty!

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

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4.67 from 3 votes

Instant Pot Mexican Rice with Corn and Bell Peppers

This Instant Pot Mexican Rice is incredibly flavorful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!

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5 from 1 vote

Patra Rice

Patra rice is an aromatic spiced rice along with a tangy masala enclosed in a banana leaf and cooked to perfection!

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5 from 2 votes

Tahari

Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!

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4.75 from 8 votes

Healthy Cauliflower Rice Broccoli Casserole

Healthy Cauliflower Rice Broccoli Casserole is a baked casserole dish that is gluten free, keto friendly and has loads of flavor. It’s super cheesy and perfect when you want a complete meal for dinner. This can double up as a side dish or a main dish.

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5 from 2 votes

Easy Lemon Rice (Yellow Rice)

A really simple lemon rice recipe – it’s flavored with lime juice and zest so that the rice really packs a punch and is full of flavor. Made all in one pot from start to finish, this yellow rice is easy to put together and is excellent with raita on the side.

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One-Pot Sambar Rice | Sambar Sadam

One Pot Sambar Rice is a quick and easy rice, lentil and veggie dish from South India. It's spicy, tangy, nutritious, and absolutely yummy and comforting.

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Non-veg rice meals

5 from 1 vote

Claypot Chicken & Rice with Mushrooms (Asian Style)

Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!

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5 from 6 votes

One Pot Mexican Rice and Sausages

One Pot Mexican Rice and Sausages makes for a quick meal which is full of smokey and mexican flavors. You can substitute the sausages with tofu/paneer and add in as many veggies as you want!

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Rice Desserts

Festive Chocolate Rice Kheer (Pudding)

Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!

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Gulab Phirni Recipe / Rose flavored Rice Pudding

Rich rice pudding or phirni flavored with rose petals for that perfect make ahead dessert to wow your guests with.

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5 from 4 votes

Rice Kheer

This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!

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