Ingredients

• Oil: 3 serving spoons
• Cumin Seeds: 1 tbsp
• Onion Paste: 1 tbsp
• Garlic Paste: 1 tsp
• Turmeric Powder: 1 tbsp
• Red Chili Powder: 1 tbsp
• Salt: 1 tbsp (or to taste)
• Tomatoes: 3 medium-sized, chopped
• Potatoes: 2 medium-sized, chopped into pieces
• Basmati Rice: 2 cups (washed thoroughly and soaked for 45 minutes)
• Hot Water: As needed

Instructions

1. Prepare the Base Heat the oil in a pot and add the cumin seeds, letting them crackle slightly. Next, stir in the onion and garlic pastes and sauté them.

2. Add Spices Once the onion and garlic are roasted, add the dry spices: turmeric powder, red chili powder, and salt. Add a splash of water immediately so the spices don't burn.

3. Cook the Vegetables Add the chopped tomatoes and mix them into the masala. Then, add the chopped potatoes and stir everything together. Add a little water, cover the pot, and let the potatoes cook until they are about 50% done (half-cooked). You don't want to fully cook them yet, as they will finish cooking with the rice.

4. Add the Rice Once the potatoes are half-cooked, add the soaked rice. Pour in enough hot water so that the water level is about 1 inch above the rice. Tip: Using hot water instead of cold water ensures the cooking process isn't interrupted.

5. Simmer and Steam Turn the heat up to bring the pot to a boil. Once boiling, taste the water and add more salt if needed. Reduce the heat to medium and cook until the water reduces, then cover the pot tightly and let it steam on low heat (dum) until the rice is fully cooked and fluffy.

6. Serve Your Tehri is ready! It pairs beautifully with salad, raita, and fried fish.

Ingredients

• Oil: 3 tablespoons
• Onion: 1 (sliced)
• Chicken: 2 lbs boneless (bone-in can also be used)
• Whole Spices: 4-5 cloves and a few black peppercorns
• Ginger Paste: 1 tablespoon
• Garlic Paste: 1 tablespoon
• Onion Paste: 2 tablespoons
• Coriander Powder: 1 tablespoon
• Red Chili Powder: 1 tablespoon
• Turmeric Powder: ½ teaspoon
• Salt: 1 tablespoon
• Tomatoes: 2 medium-sized (chopped into pieces)
• Green Chilies: Chopped (to taste)
• Spinach (Palak): Washed and chopped
• Water: A splash (for cooking the chicken)

Instructions

1. Brown the Onions: Heat the oil in a pot, add the sliced onion, and fry until it turns golden brown.
2. Sauté the Chicken: Add the boneless chicken to the pot. Fry it until the raw smell disappears and the chicken changes color to a light brown.
3. Add Aromatics & Whole Spices: Toss in the cloves, black peppercorns, ginger paste, and garlic paste. Sauté until fragrant.
4. Incorporate Onion Paste: Stir in the onion paste and continue to fry it alongside the chicken.
5. Add Dry Spices: Mix in the coriander powder, red chili powder, turmeric, and salt. Fry the mixture to cook the spices.
6. Add Tomatoes and Chilies: Add the chopped tomatoes and green chilies. Cook everything together until the tomatoes are well incorporated.
7. Simmer the Chicken: Pour in a little bit of water to help the chicken soften. Don't add too much water, as the spinach will release its own moisture later. Let the chicken cook until tender.
8. Add the Spinach: Once the chicken is soft, add the washed and chopped spinach to the pot.
9. Cover and Cook Briefly: Mix the spinach well with the chicken. Cover the pot and let it cook on low heat for just 5-6 minutes so the spinach softens. Do not overcook the greens.

Serving Suggestion: Dish it out and serve hot! Enjoy this dish with a Roghani Roti

Ingredients

• Plain biscuits (such as Marie or tea biscuits)
• Fresh mangoes (some pureed with a little sugar, some cut into small chunks)
• 475 ml cream (heavy or whipping cream)
• Milk (just a splash to soften the biscuits)
• Almonds & pistachios (chopped, for garnish)
• Sugar (to taste, blended into the puree)

Assembly Instructions

1.Prep the Mango Cream:

Divide the 475 ml of cream. Keep about three-quarters of it separate to use later. Blend the remaining one-quarter of the cream with the sweetened mango puree.

2.Build the Biscuit Base:

Arrange a flat, even layer of plain biscuits at the bottom of your serving dish.

3.Soften the Biscuits:

Drizzle a little milk evenly over the biscuits to help them soften up.

4.Add the First Layers:

Pour the creamy mango puree mixture evenly over the biscuit base. Once spread, drizzle about 1 teaspoon of the plain cream you set aside over the puree.

5.Add the Mango Chunks:

Spread the fresh mango chunks evenly across the dish, making sure to save a few pieces for the final garnish.

6.Swirl and Decorate:

Drizzle a little bit of plain mango puree on top. Use a skewer, toothpick, or the tip of a knife to gently swirl the puree into the cream in a circular motion to create a marbled pattern.

7.Garnish and Chill:

Finish the dessert by garnishing the top with the reserved mango chunks, along with chopped almonds and pistachios. Chill in the fridge for a few hours to let it set before serving.

Ingredients

For the Rice & Chicken:

• Oil or Ghee: 1.5 cups (Oil is used in the video, but ghee adds a traditional "formal" flavor)
• Garlic: 2 tbsp, finely chopped (not paste)
• Boneless Chicken: ~1 kg, cut into very small chunks
• Green Chilies: 2 tbsp, finely chopped (adjust to your spice preference)
• Ajinomoto (Chinese Salt): 1 tbsp
• Regular Salt: 2 tbsp
• Rice: 1 kg
• Crushed Black Pepper: 1 tbsp
• Hot Water: As needed to boil the rice

For the Eggs & Vegetables:

• Eggs: 4
• Yellow Food Color (Zarda Color): A pinch, dissolved in a little water
• Capsicum (Bell Pepper): 1 cup, cut into cubes
• Carrots: 1 cup, grated or cut into thick juliennes
• Cabbage: 2 cups (or more if you prefer)
• Black Pepper: ½ tsp
• Salt: 1 tsp

Instructions

1. Prepare the Chicken & Rice Base

• Heat the oil (or ghee) in a large pot. Add the chopped garlic and sauté for just about 5 seconds.
• Add the small chicken chunks and fry them with the garlic for 4 to 5 minutes.
• Stir in the chopped green chilies, Ajinomoto, and 2 tbsp of regular salt. Cook for a brief moment.
• Add the washed rice to the pot. Pour in enough hot water so that the water level is about 1 inch above the rice. Using hot water ensures the cooking process isn't interrupted.
• Let the rice cook. Right as the water mostly evaporates and it's time to cover the rice for its final steam (dum), sprinkle 1 tbsp of crushed black pepper over the top. Note: Do not add the black pepper earlier, or it will turn your rice black. Cover and let it steam.

2. Prepare the Scrambled Eggs

• In a small bowl, mix the eggs with the dissolved yellow food color. This gives the eggs that signature bright yellow look seen in restaurant fried rice.
• Heat a little oil in a pan (keep the heat moderate so the eggs get fluffy). Pour in the egg mixture.
• Once it puffs up, scramble it and break it apart into small chunks.

3. Stir-fry the Vegetables

• Add your cubed capsicum, grated carrots, cabbage, and the scrambled egg chunks to a pan.
• Stir-fry everything together uncovered on high heat for 4 to 5 minutes. Keeping the pan open helps the vegetables stay crunchy instead of turning soggy.
• Turn off the heat, then add ½ tsp of black pepper and 1 tsp of salt, mixing well. Note: Adding the salt at the very end prevents the vegetables from releasing their water.

4. Final Assembly

• Once your rice has finished steaming, spread the stir-fried vegetable and egg mixture over the top of the rice in an even layer (similar to how you layer biryani).
• Cover the pot again and let it sit for a few minutes so the steam melds all the flavors together.
• Gently mix everything together right before serving

Ingredients

• Chicken: 2 kg (a mix of boneless pieces and leg/thigh portions)
• Tikka Masala: 3 tablespoons (the creator uses a homemade blend from a previous video on their channel)
• Oil: A splash for the marinade
• Yogurt (optional): Can be used as a base to mix with the masala before applying

Instructions

1. Prep the chicken: Make deep cuts into the chicken pieces. This is crucial because it allows the marinade to penetrate deep into the meat for maximum flavor.
2. Marinate: Thoroughly coat the chicken with the 3 tablespoons of tikka masala and oil. Alternatively, you can mix the masala into yogurt first and use that as the marinade.
3. Rest: Cover the marinated chicken and let it rest in the refrigerator for a full 24 hours. The creator notes that the longer it marinates, the better the final result.
4. Grill: Thread the chicken pieces onto skewers. The creator uses an indoor gas grill due to cold weather, but you can easily cook these outside over hot coals for a traditional barbecue flavor.
5. Serve: Grill until fully cooked through and serve hot.