bowl of chicken and rice


This one pot Chicken Pulao is the ultimate easy comfort meal. It’s a mildly flavored dish that is very popular in Pakistani and Indian cooking. It’s the perfect Pilaf with bone in chicken, aromatics, spices and basmati rice cooked to perfection. This recipe is easy and mild in flavor making it the perfect weeknight meal and kid friendly. 


Pulao is a type of a rice dish and one of the oldest dishes generally believed to have originated in Persia. There are many different variations and methods of preparations across the region.  It’s quite different from biryani, which is layered and heavily spiced. 

This pulao is prepared by making the broth of chicken, beef, mutton or lamb cooked with aromatics and spices. The broth is then reserved, and the meat is further seared in oil and more aromatics like onions, ginger and garlic. Finally add in the rice and the broth and let the rice finish off in steam. Each grain of rice is beautifully separated and flavorful.  This dish can also be made sweet with the additions of sugar, raisins, dry fruits and variation of nuts. 


There is no hard and fast rule with this recipe. There are many variations of ingredients you can use. When I made this dish, it really depends on what I have on hand. 

RICE: make sure you are using basmati rice for this dish. Basmati rice is a variety of long-grained rice and is traditionally used in South Asian cuisines. This rice has aroma and in consistency is very light and fluffy. Rinse the rice to get rid of excess starches from the surface of the rice. Follow the instructions on the pack if soaking. Usually, I soak basmati rice for about 20-30 minutes. But I do cook rice without soaking if I am in a hurry. For this recipe I used 1 1/2 cups of rice, if you would like more rice you can use up to 2 cups of rice.

CHICKEN: I have used chicken tenders, breast and thighs for this dish before. But the most flavor you will get by using bone in chicken. But many times, I do use tenders when making it for kids. I used 1 whole small chicken. Always let the chicken come to room temperature before cooking. Cooking cold chicken can result in meat that is tough.

STOCK OR BROTH: Usually pulao’s are made with the stock the meat was cooked in. If you have chicken stock on hand you can add in place of water, just make sure to adjust the salt. How I have shown in this recipe is when I don’t have any chicken stock on hand. Add stock or broth will give the dish so much flavor. 

YOGURT: The yogurt gives a subtle tang to the dish. You don’t have to add it. Sometimes I add 1 medium tomato instead. I have also made it with onions, tomatoes and yogurt. Give all these combinations a try and you will seem to find what flavor you prefer. 

GREEN CHILI/CHILI POWDER: This dish is not really supposed to be spicy, but I have made this very mild. 

ONIONS: The color of the rice will depend on how browned the onions are.  If the onions are just translucent you will be missing the flavor and color from the onions. So, make sure you give the onions enough time to brown. 


Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5
This one pot Chicken Pulao is the ultimate easy comfort meal. It’s a mildly flavored dish that is very popular in Pakistani and Indian cooking. It’s the perfect Pilaf with bone in chicken, aromatics, spices and basmati rice cooked to perfection. This recipe is easy and mild in flavor making it the perfect weeknight meal and kid friendly.


  • 1 whole chicken cut into small pieces (about 2.5lb)
  • 1 1/2 cups Basmati rice (rinsed and soaked (see notes for soaking rice))
  • 2 medium onions (thinly sliced)
  • 1/4 cup neutral oil
  • 1 green chili (chopped)
  • 5 cloves garlic (finely minced or grated)
  • 1 inch fresh ginger (finely minced or grated)

Whole Spices

  • 2 tsp. cumin seeds
  • 1-2 small cinnamon sticks
  • 4 large brown cardamom
  • 1/2 tsp. black peppercorns
  • 4 cloves

Powder Spices

  • 2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala
  • 1 tsp. red chili powder
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup full fat yogurt (whisked)
  • Water as needed


  • Make sure to have all your ingredients ready before you start cooking. This will make your cooking go smoothly.
  • Use a heavy bottom pot. Heat oil on medium heat. Add all the whole spices, let the whole spices infuse flavor in the hot oil for about 1 minute. Make sure they don't burn.
  • Add the sliced onions and green chili. Let these onions cook till they turn a medium brown color. This can take about 10 minutes. Add ginger and garlic and sauté for about 30 seconds just to cook its rawness out.
  • Add the chicken and sear it for about 3 minutes. Then add powder spices let those sear with the chicken for another minute. Now turn the stove down and add the yogurt so it does not split, mix well with the chicken, turn heat back to medium and let the yogurt cook for 3 minutes. You should notice the water has cooked off from the yogurt and it's a thick sauce.
  • Add 1 1/2 cups of water and let the chicken cook for about 15-20 minutes on medium. Once the chicken is cooked there will still be some water left, drain the rice add to chicken and 1 1/4 cups of water. Let it boil uncovered some of water has evaporated about 3 minutes. You will start to see the rice.
  • Now cover the lid with clean kitchen towel or foil, cover pot, turn heat to the lowest setting and let the rice cook for 20 minutes. Covering the lid will help keep the steam in pot. Always check on rice towards end of cooking time. Uncover and fluff the rice with fork.


Author: Shazia
Course: Main


chicken stir fry


This popular Thai dish is peppery, spicy and loaded with lots of unique exotic flavor from the Thai basil. The chicken is stir-fried in garlic and red Thai chilies. Delicious brown sauce made of dark soy sauce, thin Thai soy sauce, oyster and fish sauce, served over a bed of jasmine rice.  You will be surprised how quickly this dish comes together with just a few ingredients.


Pad krapow gai Thai basil chicken is a very popular stir fry Thai street food. 


THAI BASIL: One of the main ingredients of this dish that makes it authentic is Holy Basil (Krapow). This can be difficult to find. I have used Thai Basil which works well. Thai basil has a slight sweet flavor. It is not the same as Italian basil. I usually find Thai basil at our local international grocery stores. 

CHICKEN: Boneless, skinless chicken is great for this recipe. I have thinly sliced the chicken. But I have read that authentically chicken is diced into pieces or even ground. 

THAI RED CHILI: I have used Thai red chilies for the spice. These are bird’s eye chilies that are very spicy. I used 2 to give a mild spicy flavor.

THIN SOY SAUCE: I used thin soy sauce. This is also called Thai light soy sauce and is equivalent to the Chinese light soy sauce.

DARK SOY SAUCE: I also used dark soy sauce. It’s a little sweeter and less salty than regular soy sauce. But you can use regular soy sauce for this dish.

OYSTER SAUCE: The Oyster sauce does not have a fish taste. Instead, it has an earthy, sweet salty flavor.

FISH SAUCE: Fish sauce is a liquid condiment made from fish or krill and is fermented. You just need a light splash of this sauce to bring all the flavors together.

GARLIC & ONION: Try to use fresh garlic. Feel free to add more garlic if you like.  I like to use some onions in stir fry recipes. 


Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2


  • 1 chicken breast, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 onion, thinly sliced
  • 3 garlic cloves
  • 2 small red Thai chilies (adjust to taste)
  • hand full of fresh Holy basil or Thai basil
  • 1 tbsp. Dark soy sauce
  • 1 tbsp. Thin Thai soy sauce
  • 1 tbsp. Oyster sauce
  • Light splash of Fish sauce
  • 1 tsp. sugar
  • Lime for garnish
  • 1/2 tbsp. neutral oil


  • Have all ingredients ready. Because stir fry technique moves quickly.
  • Pound garlic, red chilies and few basil leaves in mortar and pestle until coarse paste. Set aside
  • In small bowl, mix sauce ingredients dark and thin soy sauce, oyster sauce, sugar. Set aside.
  • In a wok or skillet, heat oil. Sauté garlic and chili paste for about 15-20 seconds. Just until garlic gets fragrant and little golden brown.
  • Add chicken and sear for about 5 minutes.
  • Add sauce, coat chicken well in sauce. You can add little water or chicken broth to make little gravy.
  • Add bell peppers, onions & basil. Mix and just let the basil wilts.
  • add a light splash of fish sauce and squeeze of some lime juice.
  • Serve over boiled jasmine rice.
Author: Shazia
Course: Main
Cuisine: THAI


fish tacos


Extremely delicious tandoori fish tacos using yogurt and tandoori spices, served with a fresh pico de gallo and a yogurt sauce. 

I wanted to share a very light healthy recipe today.  Adding a fish like Salmon to your weekly menu is a great way to boost essential nutrients. Fish in general has lower calories and saturated fat and cooks very quickly. It’s a good source of protein, fatty acids, essential vitamins and minerals. There is also no need for tenderizing or marinating fish, so that makes it perfect for a quick healthy weeknight meal that is full of flavor.


FISH: I used salmon because my kids really enjoy the flavor. But use the fish you like. Any white firm fish would be great. Keep in mind that fish usually does not need to be marinated for long. Especially if the marinade has vinegar or citrus it can start to cook the fish. Fish has a tendency of sticking to the pan, if you can use a nonstick pan. 

SPICES: The spice mixture is simple. You can use a preblended tandoori spice mixture of your choice. This recipe is mild, add more chili powder if you would like it spicier. 

TORTILLAS: Use corn or flour tortillas. Warming tortillas in the microwave will give them a chewy texture. Warm in a skillet, using some butter or oil if you like them a little crispy. You can char them a bit on an open flame using kitchen tongs. 


Servings 6 tacos


  • 1 lb. salmon, cut in 2inch pieces
  • 3-4 garlic cloves, finely minced
  • juice of lemon
  • 2 tbsp. yogurt
  • 1/2 tsp. red chili powder (adjust to taste)
  • 1/2 tsp. kashmiri chili powder (mainly for color, you could use paprika)
  • 1 tsp. cumin powder
  • 1/2 tsp. salt (adjust to taste )
  • 1/4 tsp. turmeric powder
  • oil
  • corn or flour tortillas


  • 2 medium tomatoes, diced
  • 1/2 medium red onion, diced
  • Juice of 1 lime
  • jalapeno pepper, (diced (optional))
  • salt and pepper to taste
  • fresh chopped cilantro


  • 1/2 cup yogurt
  • 1 garlic, finely grated
  • juice of 1/2 lemon
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • some milk to thin out the consistency
  • fresh cilantro



  • In a medium bowl. Mix all marinade ingredients together, add salmon and coat well. Set aside.
  • Using a non-stick pan, heat 1-2 tbsp. oil and pan sear the fish 2-3 minutes each side in batches. Cover and set aside.


  • Dice tomatoes, onions and jalapenos by hand or using a food processor. Mix in lime juice, salt and pepper to taste and cilantro. Mix well. Set aside.


  • In a small bowl add yogurt. Use a little milk or water to thin out the consistency of the yogurt. Add garlic, lemon juice, salt and pepper and some finely chopped cilantro.


  • Warm up the tortillas in a skillet. Assemble the tacos by layering fish and toppings of the salsa and yogurt. Serve warm.
Author: Shazia
Course: Main


A simple easy recipe with all the flavor but without the guilt of Chinese takeout. Lo Mein is very similar to Chow Mein in flavor, the egg noodles used in both dishes. But authentic chow mein noodles are can be fried to crispness, and lo mein noodles are boiled to softness. The ingredients in this dish are readily available. Even as a beginner cook I am sure you will find this recipe super easy to follow.

This easy veggie Lo Mein is guaranteed to become a family favorite on your weekly menu.


bowl of beef


Bhuna Gosht is a delicious Pakistani style preparation of beef. Chuck roast beef cubes are cooked in onions, tomatoes, fresh ginger and garlic with whole and powdered spices. The meat is slow cooked till the meat is very tender with a thick reduced flavorful sauce.  

Gosht is the urdu term for meat. Dishes using Gosht is typically referring to beef, mutton, goat or lamb. Translation of the term Bhuna is best described as fried or seared. As everything slowly cooks together the gravy is heavily reduced and fried in the oil. This technique will intensify the flavor and leave you with meat so tender that it will melt in your mouth. 


Cooking this dish is very hands off. Below I will give some details on the ingredients. This is a stove top recipe. You can use your instant pot or pressure cooker to tenderize the meat. You will have to add less water if using an instant pot or pressure cooker. 

  • Make sure you are not cooking cold or chilled meat. Always cover and let it come to room temperature. 
  • This is optional. Give the meat an initial boil with some water. Once you see the foam rise to the top, drain this water. This will help get rid of smell and blood from the meat. 
  • Add fresh water and all ingredients except oil and peas. Add enough water to cover the meat. Cover and let it cook on medium low.
  • About an hour of cooking, check the meat with a fork and it should be tender. At this point you can add more water and keep cooking. This time will vary. Also using tongs pull out tomato skin and using the back of the spoon breakdown the tomatoes. 
  • Once the meat is tender and gravy has reduced, add oil and peas. Keep the flame to medium and continue cooking. I start off by adding ½ cup of oil. Depending on how large the tomatoes were, sometimes I need to add more oil. At this point you should be seeing more of a searing/frying happening. Continuously stir so the gravy does not stick to the bottom of the pan. As gravy continues to reduce you will see a thick gravy form and the oil separate itself from the gravy. This step should be about 20-30 minutes. 

Once meat is tender, all water has evaporated and gravy is thick, not runny than this dish is done. Cooking time for me was 1 ½  hours. Garnish with  lots of fresh cilantro. 


  • WHAT CUT OF MEAT TO USE-I have made this dish using different cuts of beef. I would advise that you use the cut of beef you prefer, it can be with or without bone. This same recipe and technique can be used for mutton or goat. Just keep in mind that cook times will vary depending on the cut of meat. I personally love using ribeye and sirloin cuts for this dish. 
  • ONION-Make sure to use a large onion because that will help with the thick gravy.
  • TOMATOES-I used 4 large tomatoes. Again this is essential for that fresh taste and a thick luscious gravy. I just added halved tomatoes with the rest of the ingredients. Once softened I peeled the skin off. If your tomatoes are not that ripe you can certainly blend before adding.
  • OIL-You can use any neutral oil or ghee.
  • WHOLE SPICES-Using  mortar and pestle crush cumin seeds, coriander seeds, a few dry red chili and ¼ teaspoon black peppercorns. Also added cinnamon stick, bay leaf. Warm spices go very well with meat dishes.
  • POWDER SPICES-For the ultimate flavor this dish heavily relies on the searing/frying technique and the fresh aromatics used. So powder spices are going to be simple. Salt, chili powder, cumin powder, turmeric, garam masala. I also used dry fenugreek that is kasuri methi, this is optional if you don’t have it go ahead a skip. 
  • FROZEN GREEN PEAS-This is definitely optional. My dad always made this dish with peas so that’s how we enjoy it. It gives a slight texture and sweetness to the dish.


Keep in mind this is a semi dry thick gravy. Once you refrigerate it it will thicken up more. I prefer adding little water and then reheating on the stovetop for best results. 


Bhuna Gosht is best when served with fresh hot Roti or Parathas

It will also taste great with any plain or spiced rice. 

Zeera Rice




Keema Matar

BHUNA GOSHT Pakistani Style Beef Curry

Servings 5
Bhuna Gosht is a delicious Pakistani style preparation of beef. Chuck roast beef cubes are cooked in onions, tomatoes, fresh ginger and garlic with whole and powdered spices. The meat is slow cooked till the meat is very tender with a thick reduced flavorful sauce. 


  • 2 lbs. Chuck Roast, cubed (room temp. meat)
  • 1 large onion, diced
  • 2 tbsp. Fresh garlic, grated
  • 1 tbsp. Fresh ginger, grated
  • 4 medium tomatoes
  • Fresh cilantro
  • 1 cup frozen green peas

whole spice

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • few dry red chili
  • 1/4 teaspoon black peppercorns
  • 1 cinnamon stick
  • 1 bay leaf


  • 1 1/2 teaspoon red chili powder
  • 2 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon dry kasuri methi


  • Using a heavy bottom pot. Add meat and just enough water to cover the meat. Bring to a quick boil. Once you see foam collect, turn off flame. Drain this water and add fresh water to the pot. Place back on stove on medium flame.
  • In a mortar and pestle crush cumin seeds, coriander seeds, red chili, peppercorns. Add to the meat. Add onions, garlic, ginger, cinnamon, bay leaf. Add all of powdered spices and tomatoes. Stir well, cover and let it cook on medium low.
  • Once the tomatoes have softened pull tomato skin off and using the back of spoon smash the tomatoes much as possible.
  • After about an hour of cooking check the meat with a fork. It should shred easily. This time will vary depending on the cut of meat. If water is evaporating and meat is still not tender add some more water and continue cooking.
  • Add oil and peas and stir well. Keep flame on medium to medium high. Stir at intervals to make sure it's not sticking. Continue cooking for another 20-30 minutes. You should start to see the gravy reducing and thickening, oil separating and rising to top. This is where you are searing/frying the meat and gravy, this will also deepen the color. Careful not to dry up the gravy too much. At this point the curry is done. Garnish with lots of fresh cilantro.

Lasagna may seem like a complicated dish, though it does have few steps but it’s very easy to make.  The delicious flavors are from layers of simmered meat sauce, creamy ricotta cheese mixture, Lasagna noodles with Parmesan and mozzarella cheese.  Once you make this and realize how easy it is I am sure it will be a staple in your meal planning.

It’s also great for feeding a crowd, and since it’s such a hearty meal you can just serve it with a side of garlic bread and salad. Since it makes a ton you can also freeze this Lasagna. Watch full detailed video below.

This easy Szechuan Chicken stir fry is loaded with fresh veggies and easy delicious sauce made with hoisin sauce, chili paste, rice vinegar, sugar and Szechuan peppercorn chili oil. With just a few ingredients you don’t have to rely on bottled stir fry sauces.  This is a great quick and easy dinner that everyone will enjoy.Chinese food is one of my favorite foods. The flavors and ingredients are amazing.

Chicken Biryani is a very popular dish when it comes to South Asian food.  Usually this dish can be only associated with South Asian cuisine, but it’s actually traced back to Persia. It’s made with different preparations and ingredients across the Asian continent. This is the go-to dish for my family or any dinner party that I host.

The chicken and the rice are cooked separately than layered to make a one-pot deliciousness.  My take on this recipe is easy but not compromising flavor. I like to use readily available spices and ingredients so you can enjoy this lavish meal often.