Category Archives: Rice Dishes

Indian Chicken Tikka Masala

Indian Chicken Tikka Masala Recipe from

Serves 5.


  • 2 tbs ghee
  • 1 large clove garlic, finely chopped
  • 1 fresh red chile, seeded and chopped
  • 2 tsp each ground cumin and paprika
  • 1/2 tsp salt
  • pepper
  • 14 oz can chopped tomatoes
  • 1 1/4 cups heavy cream
  • 1 cooked tandoori chicken, boned and cut into bite-sized pieces
  • salt and pepper

Melt ghee in a large skillet with lid over medium heat.  Add garlic and chile and stir-fry 1 minute.  Add cumin and paprika, and season with salt and pepper, stirring for 30 seconds.  Add tomatoes and cream and reduce heat to low.  Let simmer 10 minutes, stirring frequently.  Add chicken and simmer, covered, for 5 minutes.  Serve.

Tarka Dhal

Serves 4.


  • 1 cup split red lentils
  • 3 1/2 cups water
  • 1 tsp salt
  • 2 tsp sunflower oil
  • 1/2 tsp black or brown mustard seeds
  • 1/2 tsp cumin seeds
  • 4 shallots, finely chopped
  • 2 fresh green chiles, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 fresh tomato, chopped
  • 2 tbs chopped fresh cilantro leaves

Wash lentils under running water until water runs clear then put into a medium sauce pan, add water, and bring to a boil.  Reduce heat to medium and skim off foam.  Cook, uncovered, for 10 minutes, then reduce heat to low, cover, and cook for a further 45 minutes, stirring occasionally.  Stir in salt.
Meanwhile, heat oil in a small saucepan over medium heat, and when hot, and mustard seeds, follow by cumin seeds.  Add shallots and chiles and cook, stirring, for 2-3 minutes.  Add turmeric and ground cumin.  Add tomato and cook, stirring, for 30 seconds.  Fold the shallot mixture into cooked lentils, then stir in cilantro.  Remove from heat and serve immediately.


Poppadoms are thin wafers made of lentil, rice, or potato flour and can be found in Asian food stores.  Use tongs to slide them one at a time into 2 centimeters of very hot oil, let puff, then flip.  Let cook and then remove and let drain on paper towels.

Saag Paneer

Prep: 20 mins + 3 hrs.  Cooking: 30 mins.  Serves 4.


  • 8 cups milk
  • 1/3 cup lemon juice
  • 1/3 cup plain yogurt
  • 1 lb 2 oz spinach
  • 2 garlic cloves
  • 3/4″ piece fresh ginger, finely grated
  • 2 green chiles, chopped
  • 1 onion, chopped
  • 2 tbs ghee
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1/3 cup whipping cream

Heat milk kin a large saucepan until just boiling.  Reduce heat and add lemon juice and 2 tablespoons of the yogurt, stirring until curdling begins.  Remove pan from heat and allow mixture to stand for 5 minutes or until curds form.
Line a colander with cheesecloth and pour curd mixture into colander.  Leave until most liquid drains away, then gather up cheesecloth from corners, holding them together and squeezing out as much liquid as possible.  Return cheesecloth-wrapped curd to colander and leave in a cool place for 3 hours, until curd is very firm and all whey has drained.  Cut into 1 1/2″ cubes.
Steam spinach over simmering water until tender.  Squeeze out any excess moisture and chop finely.  Place garlic, ginger, chili, and onion in a food processor and process to form paste.
Heat ghee in a wok, add paste, and cook over medium heat for 5 minutes, or until ghee separates from paste.  Add cumin, nutmeg, remaining yogurt, 1 tsp salt, and 1 cup water.  Simmer for 5 minutes then transfer to a food processor, add spinach, and process until smooth.  Return to the wok, add chopped cheese and cream, and cook for 10 minutes or until sauce is heated through.


Prep: 15 mins.  Cooking: 1 hr.  Serves 4-6.


  • 1 cup red lentils
  • 1 1/2″ piece fresh ginger, cut into 3 slices
  • 1/2 tsp ground turmeric
  • 3 tbs ghee
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/4 tsp chili powder
  • 1 tbs chopped cilantro
Place lentils and 4 cups water in a saucepan over medium heat and bring to a boil.  Reduce heat to low and add ginger and turmeric, and simmer, covered, for 1 hour or until lentils are very tender.  (Stir every 5 minutes during the last 30 minutes.)  Remove ginger and stir in 1/2 teaspoon salt.
Add ghee to a frying pan and a cook garlic and onions over medium heat for 3 minutes or until onion is golden.  Add remaining seasonings and cook for 2 minutes.  Add onion mixture and cilantro to lentils, stirring gently until just combined.  Serve immediately.

Mushroom Bhaji

Serves 4.


  • 10 oz button mushrooms
  • 4 tbs sunflower oil
  • 1 onion, finely chopped
  • 1 fresh green chile, finely chopped
  • 2 teaspoons garlic paste
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1/2 teaspoons chili powder
  • Salt
  • 1 tbs tomato paste
  • 3 tbs water
  • 1 tbs chives, for garnish

Clean mushrooms and slice thickly.

Heat oil in a medium saucepan over medium heat.  Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not browned.  Add the garlic paste and cook, stirring, for 2 minutes.  Add cumin, coriander, and chile powder and cook, stirring, for 1 minute.  Add mushrooms, salt, and tomato paste and stir until all the ingredients are blended.  Sprinkle water evenly over mushrooms and reduce heat to low.  Cover and cook for 10 minutes, stirring halfway through.  Transfer to a serving dish and garnish with chives.

Chickpea Curry

Prep: 20 mins.  Cooking: 30 mins.  Serves 4-6.


  • 14 oz tinned chickpeas, drained, liquid reserved
  • 3 tbs ghee
  • 2 onions, finely chopped
  • 1 teaspoons finely grated ginger
  • 1/2 teaspoons crushed garlic
  • 1-2 green chiles, seed and finely chopped
  • 1/2 teaspoons ground turmeric
  • 2 large ripe tomatoes, seeded and chopped
  • 1 tbs ground coriander
  • 2 teaspoons garam masala
  • 2 tbs lemon juice
  • 2-3 tbs chopped cilantro
Heat ghee in a large saucepan over medium heat and add onion, and next four ingredients.  Cook until onion is soft and golden.  Add tomato and cook until soft.  Add coriander and chickpeas, and cook for another 10 minutes.  Add 1 cup reserved chickpea liquid and cook for a further 10 minutes.  Add garam masala, lemon juice, and cilantro, and cook gently for 2-3 minutes, add more liquid if needed, to make a sauce.  Pour into a serving dish and serve immediately.

Lamb Rogan Josh

Originally from Kashmir, this fragrant, rich dish was quickly adopted by Mogul cooks and has remained a firm favorite in northern India ever since.  A Kashmiri natural dye called rattanjog originally provided the characteristic red color, but chili powder and tomato paste provide a more readily available and less expensive alternative in this recipe.

Serves 4.


  • 1 1/2 cups plain yogurt
  • 1/2 teaspoons ground asafetida, dissolved in 2 tbs water
  • 1 lb 9 oz/700g boneless leg of lamb, trimmed and cit into 2-inch/5-cm cubes
  • 2 tomatoes, seeded and chopped
  • 1 onion, chopped
  • 2 tbs ghee, vegetable oil, or peanut oil
  • 1 1/2 tbs garlic and ginger paste
  • 2 tbs tomato paste
  • 2 bay leaves
  • 1 tbs ground coriander
  • 1/4-1 teaspoons chili powder
  • 1/2 teaspoons ground turmeric
  • 1 teaspoons salt
  • 1/2 teaspoons garam masala

Put the yogurt in a large bowl and stir in the dissolved asafetida.  Add the lamb and use your hands to rub in all the marinade, then set aside for 30 minutes.

Meanwhile, put the tomatoes and onion in a food processor or blender and process until blended.  Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid.  Add the garlic and ginger paste and stir until the aromas are released.  Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder, and turmeric, reduce the heat to low, and simmer, stirring occasionally, for 5-8 minutes.  Add the lamb and salt with any leftover marinade and stir for 2 minutes.  Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.  The lamb should give off enough moisture to prevent it from catching on the bottom of the skillet, but if the sauce looks too dry, stir in a little water.

Sprinkle with garam masala, re-cover the skillet, and continue to simmer for 15-20 minutes, until the lamb is tender.  Serve immediately.

Tip: For the chili powder, look for the brightest Kashmiri chili powder in Indian markets.

Chicken Jalfrezi

This popular jalfrezi was created during the British Raj to use up cold cooked meat. This recipe comes from Kolkata, where jalfrezi was frequently served to the members of the East India Company.

Serves 4


1 lb 9 oz/700g boneless, skinless chicken breasts or thighs
juice of 1/2 lemon
1 teaspoons salt, or to taste
5 tablespoons sunflower oil or olive oil
1 large onion, finely chopped
2 teaspoons garlic paste
2 teaspoons ginger paste
1/2 teaspoons ground turmeric
1 teaspoons ground cumin
2 teaspoons ground coriander
1/2-1 teaspoons chili powder
5 1/2 ox/150 g canned chopped tomatoes
2/3 cup warm water
1 large garlic clove, finely chopped
1 small or 1/2 large red bell pepper, seeded and cut into 1 inch/2.5 cm pieces
1 teaspoons garam masala
Indian bread or cooked basmati rice, to serve

Cut the chicken into 1 inch/2.5 cm cubes and put in a nonmetallic bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and let marinate in the refrigerator for 20 minutes.

Heat 4 tablespoons of the oil in a medium heavy-bottom saucepan over medium heat. Add the onion and cook, stirring frequently, for 8-9 minutes, until lightly browned. Add the garlic paste and ginger paste and cook, stirring, for 3 minutes. Add the turmeric, cumin, coriander, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook for 2-3 minutes, stirring frequently, until the oil separates from the spice paste.

Add the marinated chicken, increase the heat slightly, and cook, stirring, until it changes color. Add the warm water and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.

Heat the remaining oil in a saucepan or skillet over low heat. Add the garlic and cook, stirring frequently, until browned. Add the bell peppers, increase the heat to medium, and stir-fry for two minutes, then stir in the garam masala. Fold the bell pepper mixture into the curry. Remove from the heat and serve immediately with Indian bread or cooked basmati rice.

Light Vegetable Biryani

4 cups basmathi Rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomatoes, finely chopped
10 gms cinnamon
10 gms cloves
10 gms cardamom
cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 teaspoons garam Masala powder
3 teaspoons chilli powder
mint leaves & coriander leaves
½ lemon

Put ghee in a pan and sauté the onions and tomatoes
Put cashew nuts, cloves, cinnamon, cardamom in the ghee
Put mint leaves, coriander leaves, green chillies to the ghee. Put ginger & garlic paste to it
Put garam masala and chili powder, carrots, peas and beans to it
Put water in the mixture and add salt to taste .
Allow the mixture to simmer and put the rice
Put the lemon juice to it and then keep the rice to be cooked.

Matar Palak

1 bunch of spinach
1 cup of green peas
1 tomato
1 onion
1 boiled potato
3 to 4 green chilies
1 teaspoons cumin seeds
A pinch of asofetida
1 teaspoons turmeric powder
Salt to taste

Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime. Grind the cooled spinach along with the green chilies to a fine paste.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan. Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins. Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chili paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 minutes.

Serve and enjoy this authentic Indian food resepi!

Tandoori Chicken

1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chili
3 tablespoons onion paste
½ teaspoons ginger paste
½ teaspoons garlic paste
1 teaspoons turmeric powder
1 teaspoons red chili powder
1 teaspoons coriander powder
1 teaspoons cumin powder
1 tablespoons curds
salt to taste
¼ tablespoons cinnamon powder
¼ teaspoons cloves powder
2 tablespoons oil

Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chili powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tablespoons oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

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½ cup maida
2 teaspoons ghee, melted
salt to taste

For the samosa filling:
1 cup potato, boiled and cubed
½ green peas, boiled
1 teaspoons jeera
2 tablespoons capsicum, chopped
2 teaspoons ginger-green chilli paste
¼ teaspoons hing
2 teaspoons amchur
1 teaspoons dhania-jeera powder
½ teaspoons garam masala
2 tablespoons oil
salt to taste

Other ingredients:
Oil for deep frying

For the samosa covering :
Combine all the ingredients in a large bowl. Take some water and knead into a firm dough.
Divide the dough into 6 equal parts and roll each part into 5″ x 2″ oval.
Keep aside.

For the samosa filling:
Heat the oil in a pan and put the jeera. When they crackle put the ginger-green chilli paste and hing.
Fry for 1 minute and also put the green peas, capsicum, potato, amchur, dhania-jeera powder, garam masala and salt.
Mix properly and mash gently.
Take out from the fire and keep it cool.
Divide into 12 equal parts and keep aside.

For the samosas:
Divide each samosa covering oval into 2 halves.
Make a cone from each part and stuff with the filling.
Use a little water to seal the edges properly.
Repeat the same procedure to make the remaining 11 samosas.
Deep fry in a hot oil on a slow heat till it turns golden brown.
Ready to serve.

Mutton Biryani

500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 teaspoons coriander powder
3 green chillies
1 teaspoons chilli powder
1 cup dried coconut
1 teaspoons poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tablespoons fat

Other ingredients
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tablespoons fat

Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.

For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.

For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.

Enjoy this authentic, traditional Indian Hyderabadi Lamb Mutton Biryani resepi!

Shami Kabab

½ kg minced meat without fat.
2 tablespoons chana dal washed and soaked in water for ½ hr.
1 teaspoons dhania jeera powder.
1 teaspoons garam masala.
10 garlic flakes.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
2 elaichi. (cardamom)
A pinch of pepper.

1 teaspoons chili powder.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.


2 cups maida
¼ cup cooking oil
a small pinch haldi powder
¾ cup jaggery
1 cup channa dal
4 teaspoons toovar dal
ghee for shallow frying polis
salt to taste
2 to 4 skin peeled and pound cardamoms

Knead maida, cooking oil, and haldi into a fine dough and keep aside for 2 hours.
Pressure cook the channa dal, toovar dal and a pinch of salt.
Melt jaggery in a pan, and add the cooked dal mixture to this, and mix it well. Add the pounded cardamoms to this and let it cool.
Make small balls and keep them aside.
Make them similar to stuffed chapatis with the kneaded dough and the jaggery balls and shallow fry them using ghee.

Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tablespoons ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 teaspoons turmeric powder
2 bay leaves
salt to taste
1 teaspoons cumin seeds
1 tablespoons coriander seeds
2 cloves
½” piece of cinnamon

Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Butter Chicken

Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tablespoons ginger-garlic paste
15 cashew nuts paste
1 ½ tablespoons butter
3 tablespoons cream
1 teaspoons chilli powder
Oil for frying
salt to taste

For the marinade :
1 tablespoons tandoori masala
½ tablespoons garam masala (cloves, cinnamon and cardamom powdered)
2 tablespoons lime juice
½ teaspoons jeera
5 tablespoons yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.

Dhania Chicken

1 kg chicken
2 large bundles dhania leaves
1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 teaspoons dhania powder
1 1/2 teaspoons jeera powder
1/2 teaspoons red chilli powder
Salt to taste

Method :
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder and mix properly.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes.
Add the curd left over from the chicken marinade and the other half too and mix well
Add the dhania and mint leaves and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot.