Biryani is a bit of a project and is time consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.
This is a sort of lazy man’s biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita.
Everyone wants this recipe from me. Rice layered with beets and aloo masala make this good looking, delicious and healthy dish. Great for a party or when you want to make a lavish dinner for someone special.
Scented with cinnamon and elaichi, here's a delicious alternative to regular pulao. The shrimp give the rice a nice pink colour and great flavour. And it's ready in 20 mins!
A truly decadent dish of aloo, carrot, turai, flecked with badam, kishmish, seasoned with saffron, dalchini, laung, dhania and jeera. Serve with plain dahi. Great for a party or a nice, intimate meal!
Basmati and prawns cooked with herbs and spices. A decadently spiced, memorable dish.
Hyderabadi biryani is very famous moghlai dish. It is made in our houses during eid festivals etc. It is our traditional recipe. It is very delicious and very tasty and looks very attractive. When our relatives and friends come during festivals they really enjoy it and they specially visit our home to have it. It is made by MOM. It is traditional recipe of Hyderabad.
This Shahi Nawabi Biryani..has given immence pleassure of cooking this Biryani for my family n friends...this Shahi Biryani is enriched with more flavours from Nawabi kind of peoples.
it is a simple,healthy and very tasty recipe.it is an all time favourite to my family.
khao pio........jalsa karo.............
Khud Bhat is cooked in rural farming communities in the Bengal. After rice is process, a portion of the rice gets broken down into small bits and pieces. These bits of rice are called “Khud Bhat”. Khud Bhat is cooked during a festival for the harvest season, called “Nobannor Utsav”.
Ilish Bhaturi is a rich rice dish that is cooked in special occasions, especially during the rainy season when the Hilsa fish is widely available. It is delicious by itself, but can be also eaten with begun (eggplant) or potol (pointed gourd) bhaji and achar ( pickles).
Ilish Pulao is a famous rice dish, often cooked in special occasions. It is delicious by itself, but can be also eaten with achar (pickles), begun (eggplant) or potol (pointed gourd) bhaji.
I personally like to have Ilish Pulao by sprinkling some lemon extract on the rice before I eat :)
Coconut rice is a traditional form of rice dish in Jessore District of Bangladesh. The rice is rich in coconut milk and is served hot with chicken of beef masala.
Kashmiri pulao as the name suggests originated in Kashmir, Pakistan. However, this recipe is widely used in the Bangladesh as the country was once part of Pakistan. It is interesting that even though geographical borders have been created after partition, the cultural and historical ties of Bangladesh and Pakistan still remains weaved in the present. This dish is cooked on special occasions, and is really easy to make. It can be served as a main dish with any sort of curry.
Khichuri is a main dish that consists of rice and dal. It is often cooked on rainy days, and it tastes great with beef curry and sliced raw onions.
Vegetable khichuri is great way to utilize any left over pieces of vegetables. It is healthy, and is delicious by itself. It tastes really good with any spicy curry.
If you do not have any side dish to go with plain rice, then this recipe can definitely help you turn the bland rice into something full of flavors and essences. The dahi rice can be made VERY quickly, and is a great recipe to use when you are in a rush, but yet you want to have something a bit heavy for lunch.
This is a rather soft and moist form of khichadi ( a rice and dal based main dish). It is spicy and can be served with fried eggs or chutney.