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bowl of chicken and rice

ONE POT EASY CHICKEN PULAO RECIPE 

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. 

WHAT IS PULAO?

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. 

RECIPE NOTES 

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. 

ONE POT EASY CHICKEN PULAO RECIPE

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.

Ingredients

  • 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

Instructions 

  • 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.

Video

Author: Shazia
Course: Main
Cuisine: PAKISTANI/INDIAN

 

bowl of rice and green peas

SIMPLE MATAR PULAO (Green Peas Pilaf)

Matar Pulao is a very classic South Asian dish made with caramelized onions, spices and green peas. This is the perfect side that is served along with many Pakistani and Indian curries. 

WHAT IS MATAR PULAO?

Matar is the Urdu and Hindi word for green peas. Pulao’s are rice dishes of South Asian, Central Asian and Middle Eastern origin. The recipe for pulao is usually made with rice, meat, chicken and vegetables, but can also be made plain.  It’s got aromatics, whole and powdered spices and can be cooked in water or stock. Pulao’s can be sweet and savory with the addition of dry fruits and nuts. Many recipes will use basmati rice, resulting in rice that is so aromatic and fluffy. 

This is the ultimate classic and comfort rice dish that I grew up eating and have passed down to my kids. It’s always on rotation on our weekly menu. This is a great beginner’s recipe to make if you are trying to perfect your rice making skills because it’s easy and delicious. 

RECIPE NOTES

Don’t shy away from the recipe if you are missing an ingredient or two. I feel like Pakistani recipes are very forgiving. Many times, it’s not the ingredients but the technique and method you want to focus on. Below are some details about this recipe that will help you make this delish Matar pulao. 

LET’S TALK ABOUT RICE 

Everyone has got some different tips on how to cook the perfect rice. But few tips are mentioned every time. 

  • TYPE OF RICE: Best rice to use for this recipe and other pulao recipes is basmati rice. This is a long grain rice that is commonly grown in Pakistan, India, and the Himalayas. It’s aromatic and once cooked properly, it’s light, tender and fluffy. Basmati rice has varieties, so you have to try a few different brands. 
  • RINSE: Make sure to rinse the rice to get rid of extra starches. Rice should be soaked following the package instructions. Regular varieties of rice mention that soaking can be for around 20-30 minutes. You can cook basmati rice without soaking. 
  • RICE & WATER RATIO: Standard ratio of rice to water is 1 cup of rice to 1 ½ cups of water. But depending on the variety of rice and soaking ratios will be different. It can also depend on how you prefer the cooked texture of your rice. Some may even do 1 ¾-2 cups of water for 1 cup of rice. 
  • TIGHT FITTING LID: You want a tight-fitting lid so there is no escape of steam. We want to create the steam so the rice turns out tender and fluffy and that will happen with the steam. If the lid is not fitting tight you can wrap the lid with foil. I wrap the lid with a clean kitchen towel. If using the kitchen towel be very careful of the flame not being high. 
  • DON’T PEEK: Once you cover the rice to cook, do not open the lid. Always check the rice towards the end of cooking time. Once the timer has gone off, still let the rice sit with the lid on. Gently fluff the rice with a fork or using a flat spatula 

ONIONS: Onions give an amazing flavor to Matar pulao. You really want to be patient browning the onions until they get brown. 

PEAS: I always end up using frozen sweet peas because that is what I have on hand. If you can use fresh green peas. Don’t skip the step of giving these a sear, this really adds flavor. 

WHOLE & POWDERED SPICES: The spices I have used are very standard when it comes to Pakistani cooking. You can add more or less according to your preference. 

STORAGE & REHEATING: Rice can be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can reheat this Matar pulao in the microwave or stovetop. Sprinkling some water on the rice will make it tender again. 

 

SIMPLE MATAR PULAO (Green Peas Pilaf)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 -4
Matar Pulao is a very classic South Asian dish made with caramelized onions, spices and green peas. This is the perfect side that is served along with many Pakistani and Indian curries.

Ingredients

  • 1 cup basmati rice (rinsed and soaked)
  • 3 tbsp. light olive oil
  • 1 tsp. cumin seeds
  • few cloves
  • few brown cardamom
  • bay leaf
  • 1 cinnamon stick
  • 3-4 black peppercorns
  • 1 tsp. salt (adjust to taste)
  • 1/2 tsp. garam masala
  • 1/2 tsp. cumin powder
  • 1 cup fresh or frozen peas
  • 1 small onion (sliced)
  • water

Instructions 

  • Use a medium nonstick pot for rice. Have everything ready before you start.
  • On medium heat add oil and add all the whole spices that is cumin seeds, cloves, cardamom, bay leaf, cinnamon stick and peppercorns. Let these sizzle in the oil about 10-15 seconds. Make sure to not let these burn.
  • Add the sliced onion, and sauté till the onions get a medium brown color, this will take about 5 minutes.
  • Add peas and sauté for about 5 minutes. Keep stirring.
  • Add salt, garam masala and cumin powder, mix well and let these spices sear for few seconds. Add about 1/4 cup of water and let this mixture boil for about 5 minutes, to extract all the onion flavor.
  • Add rinsed drained rice and 1 1/2 cups of water, mix well. With heat still on medium let it come to a boil. After about 3 minutes much of water will have evaporated. Now cover the pot with a tight lid and turn the heat to the lowest setting. Let the rice cook without checking for about 15-20 minutes. Turn flame off and let the rice sit without opening the lid if you don't need to serve right away. Gently fluff with a fork or spatula.
Author: Shazia
Course: SIDE
Cuisine: PAKISTANI/INDIAN

plate of parathas filled with potatoes

HOMEMADE ALOO PARATHA (Potato filled flatbread)

Aloo parathas are a traditional Pakistani and Indian breakfast or brunch flatbread.  This flatbread is stuffed with a spicy potato mixture which is a classic paratha filling. It’s so savory and delicious that you can enjoy it as a meal with a cup of hot tea.  This is my mom’s recipe that is simple but delicious. 

When I think of weekend brunching this is exactly what I plan on cooking for my family. It definitely does take longer to make these but spending that extra time in the kitchen is so worth it. 

WHAT ARE ALOO PARATHAS?

Aloo is the Urdu and Hindi word for potato and paratha is unleavened layered flatbread. The potato filling is a spicy mixture that can be made with a variety of crushed whole spices and powdered spices. They can be topped with some butter and served alongside pickles and yogurt. 

First you have to prep the dough, which is the same dough that is used to make roti and plain parathas. Prepare the potato filling by boiling and mashing the potatoes with the spices. Then this mixture is stuffed into a small disc of dough, sealed and rolled. Then it’s pan-fried with additional oil or butter until crispy and browned. 

RECIPE NOTES 

If you are just learning to make aloo parathas, I recommend you not do everything at once. It will be too much and will take longer. Go ahead and prepare the dough a day in advance and keep it refrigerated. You can also make the potato mixture ahead. Once you are ready to fill and roll the parathas, the workflow will be better. 

PARATHA DOUGH

Below is the detailed recipe for the plain paratha dough. The same dough is used to make aloo parathas. 

PLAIN PARATHA DOUGH RECIPE 

POTATO FILLING

This potato filling is pretty simple; you can adjust any of the ingredients to your preference. Whole potatoes are boiled peeled and mashed. The potatoes should be boiled until fork tender, because you want to be able to mash them well.  I added diced red onions, chopped green chilies and chopped cilantro. Some whole spices like crushed red pepper flakes, cumin and coriander seeds. I make these mild, you can adjust the green chili and red chili powder.

 

HOMEMADE ALOO PARATHA (Potato filled flatbread)

5 from 1 vote
Servings 8 -10

Ingredients

POTATO FILLING

  • 2-3 medium potatoes (boiled and mashed)
  • 1 small red onion, finely diced
  • 1 green chili, finely chopped
  • small bunch cilantro, chopped
  • 1/2 tsp. salt (adjust to taste)
  • 1 tsp. red chili powder (adjust to taste)
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. crushed cumin seeds
  • 1/2 tsp. crushed coriander seeds
  • Extra flour to roll out parathas
  • Neutral oil/ghee to pan fry parathas

Instructions 

PARATHA DOUGH

    POTATO FILLING

    • In a medium saucepan add potatoes and add enough water to cover the potatoes. Boil the potatoes until fork tender. Once the potatoes are cool enough to handle, peel the potatoes. Set aside in a medium bowl.
    • Using mortar and pestle crush the cumin and coriander seeds. Add to the potatoes.
    • Add all the rest of the ingredients to the potatoes and mash well. You want to make sure there are no large pieces of the potatoes or filling will break through the dough. Give the filling a taste, adjust the salt and chili to your preference. Set aside till ready to use. You can make this ahead and refrigerate and let it come to room temperature before you use it.

    FILLING & ROLLING THE PARATHAS

    • Get your prep area ready. Extra flour for dusting in a shallow plate. It's best if you roll out parathas on a wooden board, it will stick less. Oil in a small bowl or squeeze bottle.
    • If you will use the entire dough, you can divide the dough equally beforehand and keep covered. You can get about 8-10 parathas, depending on how thick or thin you make the parathas.

    SQUARE PARATHA

    • Take medium size ball of dough, dust in dry flour and bring sides together make circular shape. Dust in dry flour and flatten into a disc shape. Roll out to a 6-inch circle, spread about 2-3 tbsp. or more of filling gently. Fold top end of circle towards center, repeat from the bottom end and overlap. Fold right side halfway than fold left side overlapping. You should be left with square shape. Lightly dust in dry flour and roll out gently. Try to roll evenly, using dry flour so it does not stick to surface. TIP Go ahead and fill and shape as many parathas as you are making and keep aside, covered. Then all you have to do is roll one at a time and cook.

    ROUND PARATHA

    • Take medium size ball of dough, dust in dry flour and bring sides together make circular shape. Dust in dry flour and flatten into a dish shape. Roll till about 5-inch circle. Place about 2-3 tbsp. or more of filling in center keeping some space on the sides. Take the edges and start bringing over to the center starting to cover the filling. It will still be a round shape, gently press and flatten, lightly dust in flour and roll no larger than 6-7 inches. It may not be rolled out in prefect round circle but try to roll it out evenly. TIP Go ahead and fill and shape as many parathas as you are making and keep aside, covered. Then all you have to do is roll one at a time and cook.

    FRYING PARATHAS

    • Using a flat griddle and medium heat. Spread little oil all over hot griddle, right away place rolled paratha on the hot griddle. If the heat is right, paratha will start to cook, air bubbles will start to appear on surface. Spread a thin even layer of oil all over paratha and flip.
    • Lightly oil this side as well. Using spatula press gently all sides of paratha as you turn it. use tongs or spatula to flip once again. It should be crispy and browned all over. keep in mind paratha cooks quickly. Take off heat and keep covered in a clean kitchen towel. Serve hot.
    Author: Shazia
    Cuisine: PAKISTANI/INDIAN

     

    bow of sautéed okra

    EASY BHINDI MASALA (Okra curry)

    Bhindi is a very popular Pakistani and Indian vegetable curry. It’s a semi-dry curry made using sauteed okra, caramelized onions, tomatoes and spices that comes together very quickly. 

    WHAT IS BHINDI MASALA?

    Bhindi is the Urdu and Hindi word that translates to okra or lady finger. It’s a delicious vegetarian dish that can be served along with lentils and roti. It’s more on the semi-dry consistency meaning it doesn’t have a gravy.  

    RECIPE NOTES

    There are different ways to prepare this dish. We love cooking this dish with enough onions and tomatoes. The recipe is pretty straightforward.

    OKRA: Choose okra that is small. Smaller okra will be tender and doesn’t have large seeds. I find good quality okra at local international grocery stores. Water will enhance the sliminess in okra, make sure it’s completely dry before cooking. Make sure the okra is completely dry. Chop the okra into equal bite size pieces, so it cooks evenly. Pre-cooking okra at a very high heat by sauteing will help a lot of the sliminess. 

    ONIONS: Lots of onions in this recipe. We are going to slowly brown and caramelize the thinly sliced onions. You don’t want the onions to brown too much or else the color of this dish will be very dark.

    TOMATOES: Fresh ripe tomatoes give this dish the prefect tang along with the carnalized onions. I never use canned tomatoes for this type of a recipe.

    GINGER & GARLIC: Make sure to use fresh. These can be grated or finely minced.

    CURRY LEAVES: This is totally unrelated to curry powder. It’s actually little hard to describe the flavor of curry leaves. It’s very unique and distinct flavor and aroma that I think pairs very well with vegetables and lentils. These are purely optional. I only use these if I have them on hand. Usually, they come in a big pack at the local international grocery stores.

    EASY BHINDI MASALA (Okra curry)

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 -5
    Bhindi is a very popular Pakistani and Indian vegetable curry. It’s a semi-dry curry made using sauteed okra, caramelized onions, tomatoes and spices that comes together very quickly. 

    Ingredients

    • 1 lb. okra, washed dried and chopped
    • 2 large onions, thinly sliced
    • 2 large tomatoes, diced
    • some fresh curry leaves
    • 1-2 green chili, chopped
    • 1/2 tsp. cumin seeds
    • 1/2 tsp. mustard seeds
    • 1/2 tsp. dry red chili flakes
    • 2 tsp. fresh garlic and ginger paste
    • 1 tsp. red chili powder (adjust to taste)
    • 1 tsp. salt (adjust to taste)
    • 2 tsp. cumin powder
    • 1/2 tsp. garam masala
    • 1/2 tsp. turmeric powder
    • 1/3 cup +3tbsp neutral oil
    • Fresh cilantro for garnish

    Instructions 

    • Wash and completely dry the okra than chop it. Set aside
    • Heat 2-3 tbsp. oil in a heavy bottom pan. Add okra and sauté till golden brown. Try to use a light hand so not to break the okra pieces. Take out and set aside.
    • In same pan over medium heat add 1/3 cup oil. Add cumin and mustard seeds, let these splutter, then add onions, green chili and curry leaves. Let the onions caramelized, this can take about 7 minutes.
    • Add red chili flakes, garlic and ginger, sauté for about 20 seconds.
    • Add tomatoes and all powder spices, mix well. Keep flame on medium, cover pan and let the tomatoes cook down that can take about 6 minutes. If mixture is sticking to pan add few tablespoons of water.
    • Once the tomatoes have cooked down, extra water has dried, some oil is separating from this onion tomato mixture, add okra back in. Using light hand mix well. Cover pan and allow to cook for another 5 minutes.
    • Garnish with fresh chopped cilantro.
    Author: Shazia
    Course: Main Course, SIDE
    Cuisine: PAKISTANI/INDIAN

    bowl of chicken curry

    HOMEMADE EASY CHICKEN KARAHI

    Fragrant and delicious Pakistani style Chicken Karahi that is made right in the comfort of your home! This is a very popular dish originating from South Asian cuisine. This delicious chicken dish is made using bone-in chicken, thick luscious gravy is made from onions and lots of tomatoes and some basic South Asian spices. 

    WHAT IS CHICKEN KARAHI?

    Chicken Karahi is a very popular dish famous and loved across the South Asian regions. It can be prepared with different variations across the region, restaurants and households.  Chicken karahi is a thick masala curry made from bone-in chicken and lots of fresh ginger and garlic. The gravy is made from onions and lots of tomatoes. The spices are pretty basic Pakistani flavors. This dish is traditionally prepared in a karahi which is a type of cooking vessel similar to a wok. It is served along with naan, roti or rice. 

    INGREDIENTS FOR THIS CHICKEN KARAHI

    CHICKEN: When I am making this dish for our family, I always use 1 small whole chicken. Pieces can be cut into medium sizes.  My preference is always bone-in chicken because that will add so much flavor and the meat on the bone is tender. Make sure not to cook cold chicken, always let the chicken come to room temperature before cooking. This ensures the meat will not be tough and will cook evenly. 

    OIL: A neutral oil like vegetable, canola, ghee or light olive oil works just fine for this recipe.  Please don’t skimp on the oil. You need to have enough oil to sear the chicken in. If you don’t use enough oil the dish will not have that authentic concentrated flavor from the sauteing step. 

    TOMATOES & ONIONS: This is how you make the delicious thick gravy for chicken karahi. We don’t need a lot of onions in this dish. The slight tangy flavor is from tomatoes. Please make sure you are using fresh tomatoes. You can dice the tomatoes, so they cook down quickly and avoid large pieces of tomato skin. I have added 5 medium vine tomatoes. But you can use up to 7 to have a little more gravy. If you use more than 5 tomatoes add more oil. You want to make sure the tomatoes are ripe and juicy. I have also used a little tomato paste. Tomato paste adds a nice color and consistency to the curry but is purely optional. 

    GINGER & GARLIC: I can honestly say using fresh ingredients makes a big difference in home cooking. These two ingredients are so important in mostly all South Asian dishes. They bring flavor and a healthy fresh aroma that makes South Asian cuisine very unique. 

    SPICES: The spices are rather simple for this dish. This dish heavily relies on fresh ingredients like onion, tomatoes, ginger and garlic and the cooking technique to bring out the flavor. 

    LET’S TALK ABOUT THE COOKING TECHNIQUE bhuna

    If your curries have a boiled, steamed or stew like flavor this is the cooking step you may be missing. 

    If you are just learning how to cook South Asian cuisines, you may have heard this term in many recipes. Bhuna is referring to a cooking technique. In this technique your flavor base is fried briefly over high heat.  This technique forms a delicious thick paste or masala (thick gravy). This term can also be used to describe a dish. 

    In this chicken karahi recipe, having enough oil and cooking on a higher flame and not adding extra water is key.  The oil will sear the spices, onion and tomato gravy as the water evaporates. Tomatoes and chicken will release enough water, so try not to add extra water. When you properly cook with this technique the spices, onion and tomatoes will look like a thick concentrated masala. You should be able to see the oil kind of separated from the masala once it’s done cooking. This ensures the ingredients have seared and no extra water is left. 

    You will be constantly stirring to make sure it doesn’t catch the bottom of the pan. 

    TOP TIPS TO KEEP IN MIND

    • Try to use fresh ingredients
    • Use bone-in chicken
    • Don’t cook cold meat. Leave it out covered to take the chill off. Chicken will cook tender & evenly
    • Do allow chicken to sear. Searing any meat adds flavor
    • Finely dice onion and tomatoes for a smooth gravy
    • Try not to add extra water. Chicken and tomatoes will release a lot of water
    • Cook on a higher flame & with enough oil
    • Make Sure to really use the bhuna technique.  

    WHAT SHOULD YOU SERVE CHICKEN KARAHI WITH? 

    Because chicken karahi has a thick gravy it’s usually preferred to be paired with fluffy naan or roti. Thinly sliced red onions or a salad goes great alongside. 

    HOMEMADE EASY CHICKEN KARAHI

    5 from 1 vote
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 5
    Fragrant and delicious Pakistani style Chicken Karahi that is made right in the comfort of your home! This is a very popular dish originating from South Asian cuisine. This delicious chicken dish is made using bone-in chicken, thick luscious gravy is made from onions and lots of tomatoes and some basic South Asian spices

    Ingredients

    • 1 whole chicken cut into medium size pieces (about 2.5-3lbs)
    • 1/2-3/4 cup neutral oil
    • 1 tsp. cumin seeds
    • 1 medium onion, finely diced
    • 1 green chili, diced
    • 1/2 tsp. red chili flakes (optional or adjust to taste)
    • 5 garlic cloves, finely minced
    • 1/2 inch piece of ginger, finely minced
    • 6 medium vine tomatoes, diced or pureed
    • 2 tsp. garam masala
    • 1 1/2 salt (adjust to taste)
    • 2 tsp. red chili powder (adjust to taste)
    • 1 tsp. Kashmiri red chili (optional, adds vibrant color)
    • 1/2 tsp. turmeric powder
    • 2 tsp. roasted cumin powder
    • 2 tbsp. tomato paste

    Garnish

    • 1/4 tsp. dry fenugreek leaves
    • 1/4 tsp. black pepper
    • fresh julienned ginger
    • fresh chopped cilantro
    • fresh lemon juice

    Instructions 

    • Heat a large, heavy-bottomed pan over medium heat. Add 1/2 cup of oil. Once the oil is hot added cumin seeds. Let these sizzle for about 10 seconds. Then add onions and green chili. Sauté till light golden brown about 5-6 minutes. Add chili flakes and ginger and garlic and sauté for about 15 seconds.
    • Add chicken, mix and make sure all sides sear for about 5 minutes, it should get some color on it. Add tomatoes and powder spices, mix well. Keep heat on medium and let it cook for about 15 minutes, stirring in between. If the chicken pieces are large, you can give another 10 minutes or so. Keep stirring so it doesn't catch the bottom of pan. If you feel like it's sticking to pan you can add little water. But there should be enough water from the tomatoes.
    • Towards end of cooking time, you want to make sure excess water has evaporated and oil is separated. If this has not happened, you can add little more oil at this stage and turn up the heat to get reduce excess water. The masala will be thick, and you should see the oil kind of separating from the mixture.
    • Garnish with fenugreek leaves, small bunch of chopped cilantro, just a squeeze of lemon juice, 1/4 tsp. black pepper & some julienned ginger.
    • Serve hot with naan, roti or rice
    Author: Shazia
    Course: Main Course
    Cuisine: PAKISTANI/INDIAN

    plate of rice and potatoes

    DELICIOUS ONE POT TEHRI (Rice & Potatoes Pilaf)

    A delicious Pakistani and Indian vegetarian rice dish that is made with rice, whole and powdered spices and potatoes.  This is one of my favorite childhood meals and now my kids also love. It’s a classic South Asian comfort one pot meal put together with simple ingredients. 

    WHAT IS TEHRI?

    Tehri is a rice dish that is usually much easier to make than other South Asian rice dishes like Biryani and Pulao. Tehri is the name given to vegetarian versions of rice dishes. This recipe is made with basmati rice, whole spices, powdered spices or a mix of both. The addition of one or a variety of vegetables is also common. This rice dish can be cooked with chicken, meat or vegetable stock. This dish has many variations across the region and also goes by a few different names. 

    RECIPE NOTES

    This recipe is actually very simple and it’s a very common rice dish that can be served along with many Pakistani and Indian curries. I love to make this dish when I need to use up some vegetables. I can be made mild or spicy. Ingredients are pretty basic when it comes to South Asian cooking. Think of this recipe as a blank canvas, add the vegetables your family enjoys. 

    LET’S TALK ABOUT RICE 

    Everyone has got some different tips on how to cook the perfect rice. But a few tips are mentioned every time you see a great recipe for rice. 

    • TYPE OF RICE: Best rice to use for this type of recipe is basmati rice. This is a long grain rice that is commonly grown in Pakistan, India, and the Himalayas. It’s aromatic and once cooked properly, it’s light, tender and fluffy. Basmati rice has varieties, so you have to try a few different brands. 
    • RINSE: Make sure to rinse the rice to get rid of extra starches. Rice should be soaked following the package instructions. Regular varieties of rice mention that soaking can be for around 20-30 minutes. You can cook basmati rice without soaking. 
    • RICE & WATER RATIO: Standard ratio of rice to water is 1 cup of rice to 1 ½ cups of water. But depending on the variety of rice and soaking ratios will be different. It can also depend on how you prefer the cooked texture of your rice. Some may even do 1 ¾-2 cups of water for 1 cup of rice. 
    • TIGHT FITTING LID: You want a tight-fitting lid so there is no escape of steam. We want to create the steam so the rice turns out tender and fluffy and that will happen with the steam. If the lid is not fitting tight you can wrap the lid with foil. I wrap the lid with a clean kitchen towel. If using the kitchen towel be very careful of the flame not being high. 
    • DON’T PEEK: Once you cover the rice to cook, do not open the lid. Always check the rice towards the end of cooking time. Once the timer has gone off, still let the rice sit with the lid on. Gently fluff the rice with a fork or using a flat spatula. 

    VEGETABLES: I have only added potatoes for this recipe. I make this dish with different varieties of vegetables. Cauliflower, spinach, green beans, carrots and peas are some great options to add. 

    WHOLE & POWDERED SPICES: The spices I have used are very standard when it comes to Pakistani cooking. You can add more or less according to your preference. 

    STORAGE & REHEATING: Rice can be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can reheat in the microwave or stovetop. Sprinkling some water on the rice will make it tender again. 

     

    DELICIOUS ONE POT TEHRI (Rice & Potatoes Pilaf)

    5 from 1 vote
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 3 -4
    A delicious Pakistani and Indian vegetarian rice dish that is made with rice, whole and powdered spices and potatoes.  This is one of my favorite childhood meals. It's a classic South Asian comfort one pot meal put together with simple ingredients.

    Ingredients

    • 1 cup Basmati rice (rinsed and soaked)
    • 1/4 cup Olive oil or neutral oil
    • 1 small onion, chopped
    • 1 small tomato, chopped
    • 1 medium potato, medium cubes (place in water )
    • 2-3 garlic cloves, finely minced
    • a few cloves
    • a few brown cardamom
    • 1 bay leaf
    • 1 tsp. garam masala
    • 1 tsp. cumin powder
    • 1 tsp. salt
    • 1/2 tsp. red chili powder
    • 1/4 tsp. turmeric powder
    • chopped fresh cilantro for garnish

    Instructions 

    • Use a heavy bottom medium size saucepan. Preferably nonstick. Make sure you have all ingredients ready before you start cooking.
    • Heat oil in the pan on medium heat and add the whole spices. Let these sauté in the hot oil for about 10-15 seconds, make sure they don't burn.
    • Add chopped onions, let these get light golden brown (about 3 minutes) than add the garlic and sauté for about 10 seconds.
    • Add tomatoes and powder spices, mix well and let this mixture cook till the tomatoes have cooked down, you will start to see oil separate (about 5 minutes). If you feel like mixture is sticking to bottom of pan, just add a few tablespoons water.
    • Add potatoes and 1 cup of water. Let it cook for about 10 minutes, the potatoes will be cooked half way.
    • Add rinsed rice and 1 1/2 cups of water. If you see there is plenty of water left over from previous step, decrease liquid by 1/4 cup of water. Cook on medium until most of water has evaporated. Once you are able to see the rice and majority of water has evaporated cover the pot tightly and turn heat to lowest. Cook for another 15-20 minutes. Always check rice towards end of cooking time.
    • Fluff with a fork & garnish with chopped cilantro.

    Video

    Author: Shazia
    Cuisine: PAKISTANI/INDIAN

     

    This potato curry brings me so many memories of comfort and family.  Aloo Bhujia (Potato curry) is not just our family favorite but a staple of many South Asian households.  In a bhujia style curry there is not much gravy or sauce that you usually see in other curries, it’s semi-dry.  The oil is infused with cumin and black mustard seeds to build layers of flavors, following the use of basic aromatics and spices.  If you are new to cooking believe me you want to learn this one.  It’s such an easy recipe to start off with, it’s very forgiving.  There are many different ways of preparing this comfort meal.  Today I am sharing how my mom has always made this delicious family favorite dish.

    bowl of pudding

    Seviyan Kheer is a very popular South Asian dessert.  It’s very similar in taste and texture to a pudding.  The flavors are a delicious combination of milk, heavy cream and vermicelli noodles flavored with cardamom and sugar.  With just a few ingredients you will be surprised how quickly this dessert comes together.  Keep in mind this dessert has many variations across the region.

     

    bowl of beef

    BHUNA GOSHT USING CHUCK ROAST 

    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. 

    RECIPE DETAILS

    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. 

    INGREDIENTS

    • 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.

    REHEATING TIPS

    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. 

    SERVING SUGGESTIONS

    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

    Tehri 

    MORE BEEF RECIPES TO TRY

    ALOO GOSHT

    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. 

    Ingredients

    • 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

    POWDER SPICES

    • 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

    Instructions 

    • 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.

    Hello friends, I am so excited to bring you one of my family favorites. This dish is called Kofta Aloo, kofta means meatballs and aloo means potato. This is a Pakistani/North Indian style meatball curry. Moist meatballs and potatoes are cooked in a thick smooth curry sauce with some basic spices.

    I grew up eating delicious home made Pakistani food by my mom. Since I have learned from her I have the same approach to cooking. I like to show that cooking can be easy and with simple ingredients you can make delicious meals. If you are new to cooking in general or are excited to learn south Asian food, I recommend starting with simple recipes. This is definitely a great recipe to start off with and will quickly become your favorite.

    There are different variations of this dish. I think everyone will make it a little different. But they all have two parts, ingredients for the meatballs and the gravy curry sauce. I always say more than the recipe focus on the techniques of cooking. Because when you know techniques and why certain things are done with a particular type of cuisine or ingredient you can apply that to any recipe. You can leave out the potatoes and add peas or make it plain. This can also be paired with hardboiled eggs.

    This curry is great served with rice, naan, chapati/roti, brown rice, pita bread. Side of salad would be nice.  If you make it a little spicy you can always serve a side of whipped regular yogurt that has salt/pepper.

    EASY KOFTA ALOO CURRY (MEATBALL/POTATO CURRY)

    5 from 1 vote
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Make this authentic meatball curry. Moist meatballs and potatoes that are cooked in a thick smooth curry sauce.

    Ingredients

    MEATBALLS

    • 1 lb. ground beef 85% lean
    • sm. onion roughly chopped
    • 4 med. garlic cloves (peeled)
    • 1/2 " piece of ginger
    • sm. bunch cilantro (washed)
    • 1 1/2 tsp. coriander powder
    • 1 1/2 tsp. cumin powder
    • 1 tsp. garam masala
    • 1/2 tsp. chili powder
    • 1/4 tsp. tumeric powder
    • 1/2 tsp. salt

    GRAVY SAUCE INGREDIENTS

    • 1 lg. onion (roughly chopped)
    • 3 med. tomatoes (roughly chopped)
    • 4-5 med. garlic cloves (peeled)
    • 1/2 inch ginger (peeled)
    • few pieces of cinnamon sticks
    • 3-4 cloves
    • 2 bay leaf
    • 1 tsp. cumin seeds
    • 2 tsp. cumin powder
    • 2 tsp. coriander powder
    • 1 1/2 tsp. garam masala powder
    • 1/2 tsp. chili powder
    • 1/4 tsp. tumeric powder
    • 1/2 tsp. salt
    • 1/2-3/4 cup cooking oil of choice (see recipe notes)
    • 1 lg. potato or 2 regular size potatoes (cubed)
    • extra water 1 1/2 cups
    • cilantro for garnish

    Instructions 

    MAKE MEATBALLS

    • Add ground beef to med. mixing bowl.
    • In food processor finely blend onion, garlic, ginger & cilantro.
    • Add powder spices & onion mixture to ground beef. Mix well. Don't compress meat between hands, gently mix.
    • Lightly wet hands and shape into meat balls. I usually yield 14-17 meatballs. set aside.

    GRAVY/SAUCE INSTRUCTIONS

    • In food processor blend onion/garlic/ginger, set aside.
    • Blend tomatoes in food processor as well, set aside.
    • In heavy bottomed pan. On med-high heat add oil to pan.
    • Add onion mixture, cinnamon/cloves/bay leaf and cumin seeds. Saute till light golden. water will evaporate.
    • Add tomatoes/powder spices. Cook till water as evaporated. Oil will rise to top. This ensures that you powder spices have cooked. This can take up to 10min.
    • Add meatballs, don't overlap. Let cook for 5min. Turn heat to med.
    • Add potatoes and water. You can add a little bit more or less water depending on how thick or thin you want the gravy.
    • Cook for 10-15min more minutes. Towards end of cooking time turn heat to med-low. Some oil should rise to top. You can check potatoes for doneness.
    • Garnish with fresh chopped cilantro

    Notes

    *I used 85% lean ground beef. Some amount of fat will bring flavor to meatballs and keep them moist. You can also use ground chicken or ground turkey if you don't use ground beef. I always let my ground beef come to room temp. before I cook it. Room temp. beef will mix well with other ingredients and when cooked won't get shocked and toughen up.
    *I have said to puree the tomatoes/onions/garlic/ginger for the gravy. To make a nice thick gravy for this dish you need a good amount of onions and tomatoes. But if you just roughly chop these ingredients the gravy will be chunky and not smooth especially if you don't give it enough time to cook. I have finely chopped the onions/garlic/ginger for the meatballs before but usually  for this dish you want the meatballs to be not chunky but smooth. I have also finely chopped onions for the gravy to before. Whenever I use more than 2 tomatoes I usually always puree them. But I want to show you this is a great way to give any curry gravy a smooth texture.
    *South Asian food does not always have to be very spicy. I always say you can leave out the chili powder. Because the other spices/ingredients give so much flavor. You can always add some fresh green/red chilies as well for freshness or even cayenne pepper. My kids don't like food very spicy and don't like to bite into chilies so that's usually why I omit it but they make a great garnish as well.
    *For south Asian food I always prefer to use a neutral oil. If I use olive oil it's the light one not the olive oil used for marinades. Avacado, canola, rapeseed, light olive oil and ghee are great options. Another important tip to remember for south Asian food is that mostly the base of dishes are always started off with onions, tomatoes and spices. So if you don't have enough oil these ingredients will not be able to sauté well and won't build the intended flavor for the dish. So you can always add a little bit more oil.
    Author: Shazia
    Course: Main Dish
    Cuisine: PAKISTANI/INDIAN