Degi Chana Pulao Recipe (Spiced Chickpea Rice in a Pot)

Degi Chana Pulao is a flavorful Pakistani rice dish featuring chickpeas (chana) cooked in a
pot (deg) with aromatic spices and fragrant basmati rice. It's a hearty and satisfying one-pot
meal, perfect for vegetarians or as a side dish.

Servings: 4-5

Cooking Time: Around 1 hour (including soaking and cooking)

Ingredients:

● For the Chickpeas:

○ 1 cup dried chickpeas, soaked overnight in water
○ 1 teaspoon salt (for soaking)
○ 1 bay leaf (for soaking)
● For the Rice:
○ 2 cups basmati rice, rinsed and soaked for 30 minutes
○ 1 tablespoon ghee or vegetable oil
● For the Spice Mix:
○ 2 cloves
○ 1 black cardamom pod
○ 1 inch cinnamon stick
○ 2-3 green cardamoms
○ 1 bay leaf
○ 1 medium onion, thinly sliced
○ 2-3 green chilies, slit open (adjust based on spice preference)
○ 1 teaspoon ginger-garlic paste
○ 1 teaspoon cumin seeds
○ ½ teaspoon coriander powder

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 ○ ½ teaspoon turmeric powder
○ ¼ teaspoon garam masala powder
○ Salt to taste
● Optional Garnishes:
○ Chopped fresh coriander leaves
○ Fried cashews or raisins

Step-by-Step Cooking Method:

● Soak the chickpeas:

○ Rinse the dried chickpeas thoroughly and pick out any debris. Place them in a
large bowl and add enough water to cover them by at least 2 inches. Add 1
teaspoon of salt and the bay leaf. Soak the chickpeas overnight, or for at least
8 hours, to soften them.
● Cook the chickpeas:
○ After soaking, drain the chickpeas and rinse them again. In a pot, transfer the
chickpeas to fresh water and bring them to a boil. Reduce heat and simmer for
30-45 minutes, or until the chickpeas are tender but not mushy. Drain the
cooked chickpeas and set them aside.
● Prepare the rice (optional):
○ While the chickpeas cook, you can rinse and soak the basmati rice for 30
minutes in a separate bowl. This step helps the rice cook evenly and become
fluffier.
● Heat the ghee and add spices:
○ Heat ghee or oil in a deg (heavy-bottomed pot) over medium heat. Add the
cloves, black cardamom pod, cinnamon stick, green cardamoms, and bay leaf.
Saute for a few seconds until fragrant.
● Saute Onion and Green Chilies:
○ Add the sliced onion to the pot and sauté until softened and translucent, about
5 minutes. Stir in the green chilies and cook for another minute.

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 ● Add ginger-garlic paste and spices:
○ Add the ginger-garlic paste and sauté for another minute until fragrant. Stir in
the cumin seeds, coriander powder, turmeric powder, and garam masala
powder. Cook for 30 seconds to allow the spices to bloom.
● Incorporate cooked chickpeas and water:
○ Add the cooked and drained chickpeas to the pot with the sauteed spices.
Season with salt to taste. Pour in enough water to cover the chickpeas by about
1 inch. Bring the mixture to a simmer.
● Cook the rice with the chickpeas (optional):
○ If you didn't pre-soak the rice, add the rinsed rice directly to the simmering pot
with the chickpeas and water. Stir gently to combine.
○ OR If you pre-soaked the rice, drain it and spread it evenly over the
simmering chickpeas and water in the pot. Do not stir.
● Steam the Rice:
○ Cover the pot tightly with a lid and reduce heat to low. Steam the rice for
15-20 minutes, or until the rice is cooked through and all the water is
absorbed.
● (Optional) Fluff the Rice:
● Once the rice is cooked, turn off the heat and let it sit covered for another 5 minutes.
Then, use a fork to gently fluff the rice and chickpeas for a light and separated texture.
● Serve and garnish (optional):
● Serve the Degi Chana Pulao hot with chopped fresh coriander leaves for an aromatic
touch. You can also garnish with fried cashews or raisins for added texture and
sweetness (optional).

Tips:

● You can use canned chickpeas instead of dried chickpeas to save time. However,
soaking and cooking dried chickpeas

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Methi Matar Malai Recipe (Fenugreek Leaves with Peas
in Creamy Sauce)
Methi Matar Malai is a delightful North Indian dish featuring fresh fenugreek leaves (methi),
green peas (matar), and a creamy sauce with a touch of sweetness. It's a flavorful and
comforting vegetarian curry, perfect with rice or roti.

Servings: 4

Cooking Time: Around 30 minutes

Ingredients:

● 2 tablespoons ghee or vegetable oil

● 1 teaspoon cumin seeds
● 1 green chili, chopped (adjust based on spice preference)
● ½ inch ginger, chopped
● 2-3 cloves garlic, chopped
● 2 green cardamoms, pods cracked open
● 1 medium onion, chopped
● 1.5 cups chopped fresh fenugreek leaves (methi)
● ½ cup frozen or fresh green peas
● 1 cup water
● ½ cup heavy cream or full-fat milk
● ½ teaspoon sugar
● Salt to taste
● ¼ teaspoon garam masala powder (optional)
● Chopped fresh coriander leaves (for garnish)

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Step-by-Step Cooking Method:

1. Heat the ghee and add spicesঃ

○ Heat ghee or oil in a pan or kadai (wok) over medium heat. Add the cumin
seeds and let them splutter for a few seconds.
2. Saute Aromatics:
○ Add the chopped green chili, ginger, and garlic to the pan. Saute for 30
seconds to 1 minute until fragrant.
3. Incorporate cardamoms and onions:
○ Throw in the cracked green cardamoms and sauté for another 10 seconds. Add
the chopped onion and cook for 5–6 minutes, or until the onion softens and
becomes translucent.
4. Add Fenugreek Leaves:
○ Increase the heat slightly, and add the chopped fenugreek leaves. Saute for 2-3
minutes, stirring frequently, until the leaves wilt and lose their raw green color.
5. Incorporate peas, water, and cream:
○ Add the green peas to the pan with the sauteed fenugreek leaves and onions.
Pour in the water and stir well. Bring to a simmer.
○ Once simmering, stir in the heavy cream or full-fat milk.
6. Season and simmer:
○ Season the curry with sugar and salt, to taste. You can also add a pinch of
garam masala powder for extra warmth (optional).
○ Reduce heat and simmer for 5-7 minutes, or until the peas are cooked through
and the sauce thickens slightly.
7. Serve and garnish:
○ Turn off the heat and garnish the Methi Matar Malai with chopped fresh
coriander leaves for an aromatic touch.
○ Serve hot with rice, roti, or naan bread.

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Tips:

● You can adjust the amount of green chili based on your spice preference.
● If the fenugreek leaves are not fresh, you can use 1/2 cup of dried fenugreek leaves
instead. However, soak them in warm water for 15 minutes before adding them to the
curry.
● For a richer flavor, substitute half of the water with vegetable stock.
● Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat.

Laal Maas Recipe (Spicy Mutton Curry): Also known as

Ratto Maas, Rattoa Maas
Laal Maas, also known as Ratto Maas or Rattoa Maas, is a fiery red mutton curry that's a
signature dish of Rajasthan, India. The succulent mutton is slow-cooked in a rich and
flavorful gravy packed with aromatic spices and chilies, resulting in a dish that's both hearty
and intensely delicious.

Servings: 4-5

Cooking Time: Around 2–2.5 hours (including marinating)

Ingredients:

● For the Marinate:

○ 1 kg (2.2 lbs) mutton, cut into bone-in pieces
○ 2 tablespoons yogurt
○ 1 tablespoon ginger-garlic paste
○ 1 teaspoon red chili powder
○ ½ teaspoon turmeric powder
○ ½ teaspoon coriander powder

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 ○ ¼ teaspoon garam masala powder
○ Salt to taste
● For the Curry:
○ 4 tablespoons ghee or vegetable oil
○ 2 bay leaves
○ 2 cloves
○ 2 black cardamoms
○ 1 inch cinnamon stick
○ 3-4 dried red chilies (depending on spice preference)
○ 1 large onion, thinly sliced
○ 2-3 green chilies, slit open (adjust based on spice preference)
○ 1 teaspoon ginger-garlic paste
○ 1 teaspoon cumin seeds
○ ½ teaspoon coriander powder
○ ½ teaspoon turmeric powder
○ ¼ teaspoon garam masala powder
○ 1 teaspoon tomato puree (optional)
○ 1 cup water
○ Salt to taste
○ Chopped fresh coriander leaves (for garnish)

Step-by-Step Cooking Method:

● Marinate the Mutton:

○ In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste,
red chili powder, turmeric powder, coriander powder, garam masala powder,
and salt. Mix well to coat the mutton evenly. Cover the bowl and marinate in
the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
● Heat the ghee and add the whole spices:

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 ○ Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium
heat. Add the bay leaves, cloves, black cardamoms, and cinnamon stick. Saute
for a few seconds until fragrant.
● Add dry red chilies:
○ Add the dried red chilies to the pot and sauté for another 30 seconds, releasing
their color and aroma. Be careful not to burn the chilies, as they can make the
curry bitter.
● Saute Onion and Green Chilies:
○ Add the sliced onion to the pot and cook on medium heat until softened and
translucent, about 5-7 minutes. Stir occasionally to prevent burning.
○ Once the onions are softened, add the slit green chilies and sauté for another
minute.
● Incorporate Ginger-Garlic Paste:
○ Add the ginger-garlic paste to the pot and sauté for another minute until
fragrant.
● Add spices and tomato puree (optional):
○ Add the cumin seeds, coriander powder, turmeric powder, and garam masala
powder. Stir and cook for 30 seconds to allow the spices to bloom.
○ If using, stir in the tomato puree and cook for another minute.
● Add Marinated Mutton and Water:
○ Add the marinated mutton pieces, along with any leftover marinade in the
bowl, to the pot with the sauteed spices. Pour in the water and stir well to
combine.
● Pressure Cook (Optional) or Simmer:
○ Pressure Cooker Method: If using a pressure cooker, close the lid securely
and pressure cook for 40–45 minutes on medium heat, or until the mutton is
tender. Allow the pressure to release naturally for 10 minutes before opening
the lid.

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 ○ Stovetop Simmering Method: If using a pot, bring the curry to a simmer,
cover the pot with a lid, and reduce the heat to low. Simmer for 1.5–2 hours, or
until the mutton is very tender and falling off the bone. Stir occasionally, and
add more water if needed to prevent burning.
● Adjust consistency and garnish:
○ Once the mutton is cooked through, check the consistency of the gravy. If it's
too thin, simmer for a few minutes without the lid to allow it to thicken
slightly.
○ Taste the curry and adjust salt if needed.
○ Turn off the heat and garnish with chopped fresh coriander leaves.
● Serve Hot:
● Serve Laal Maas hot with steamed rice, naan bread, or roti

Chicken Maharani Recipe (Royal Chicken Curry)

Chicken Maharani is a flavorful and aromatic Mughlai dish featuring tender chicken pieces
cooked in a rich and creamy gravy with nuts, spices, and yogurt. It's a restaurant-style curry,
perfect for special occasions or a delightful weeknight meal.

Servings: 4-5

Cooking Time: Around 1 hour

Ingredients:

● For the Marinade:

○ 1 kg (2.2 lbs) bone-in chicken pieces (or boneless, skinless chicken thighs)
○ 2 tablespoons yogurt
○ 1 tablespoon lemon juice
○ 1 teaspoon ginger-garlic paste
○ ½ teaspoon red chili powder

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 ○ ¼ teaspoon turmeric powder
○ ¼ teaspoon coriander powder
○ Salt to taste
● For the Curry:
○ 4 tablespoons ghee or vegetable oil
○ 1 bay leaf
○ 2 cloves
○ 2 green cardamoms
○ 1 inch cinnamon stick
○ 1 black cardamom (optional)
○ 1 large onion, thinly sliced
○ 2-3 green chilies, slit open (adjust based on spice preference)
○ 1 teaspoon ginger-garlic paste
○ 1 teaspoon cumin seeds
○ ½ teaspoon coriander powder
○ ½ teaspoon turmeric powder
○ ¼ teaspoon garam masala powder
○ ¼ teaspoon ground mace (optional)
○ 1 cup chopped cashews
○ ½ cup chopped almonds
○ 1 cup water (or chicken broth)
○ 1/2 cup heavy cream or full-fat yogurt
○ Salt to taste
○ Chopped fresh coriander leaves (for garnish)

Step-by-Step Cooking Method:

● Marinate the chicken:

○ In a large bowl, combine the chicken pieces with yogurt, lemon juice,
ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and

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● salt. Mix well to coat the chicken evenly. Cover the bowl and marinate in the
refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.
● Heat the ghee and add the whole spices:
○ Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the bay leaf, cloves, green cardamoms, cinnamon stick, and black
cardamom (if using). Saute for a few seconds until fragrant.
● Sauté onion and green chilies:
○ Add the sliced onion to the pot and cook on medium heat until softened and
translucent, about 5-7 minutes. Stir occasionally to prevent burning.
○ Once the onions are softened, add the slit green chilies and sauté for another
minute.
● Incorporate Ginger-Garlic Paste:
○ Add the ginger-garlic paste to the pot and sauté for another minute until
fragrant.
● Add spices and grind cashews and almonds:
○ Add the cumin seeds, coriander powder, turmeric powder, garam masala
powder, and ground mace (if using). Stir and cook for 30 seconds to allow the
spices to bloom.
○ In the meantime, grind the cashews and almonds into a fine paste using a
blender or mortar and pestle.
● Add Marinated Chicken and Water/Broth:
○ Add the marinated chicken pieces, along with any leftover marinade in the
bowl, to the pot with the sauteed spices. Pour in the water (or chicken broth)
and stir well to combine.
● Simmer the chicken:
○ Bring the curry to a simmer, cover the pot with a lid, and reduce the heat to
low. Simmer for 20–25 minutes, or until the chicken is cooked through and
tender.
● Add Cashew-Almond Paste and Cream/Yogurt:

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 ○ Once the chicken is cooked, stir in the cashew-almond paste and cream (or
yogurt). Season with salt to taste.
● Simmer and Adjust Consistency:
○ Simmer the curry for another 5-7 minutes, allowing the flavors to meld and the
gravy to thicken slightly. If the gravy is too thick, add a little more water or
broth to achieve your desired consistency.
● Garnish and serve:
● Turn off the heat and garnish the chicken Maharani with chopped fresh coriander
leaves.
● Serve hot with steamed rice, naan bread, or roti.

Tips:

● You can adjust the amount of green chilies based on your spice preference.
● For a richer flavor, substitute half of the water with chicken broth.
● You can use boneless, skinless chicken thighs instead of bone-in pieces for a quicker
cooking time. Adjust the cooking time accordingly.
● Leftovers can be stored in an airtight

Koral Macher Salan Recipe (Coral Fish Curry)

Koral Macher Salan is a vibrant and flavorful Indian fish curry featuring tender coral fish
pieces cooked in a rich and aromatic gravy. Coral fish, also known as pope fish or anglerfish,
has a firm texture that holds well in curries.

Servings: 4

Cooking Time: Around 30 minutes

Ingredients:

● For the Koral Fish Marinade:

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 ○ 500 g Koral fish pieces, cleaned and cut into medium chunks
○ 1 ½ tablespoons yogurt
○ 1 ½ teaspoons red chili powder
○ ½ teaspoon turmeric powder
○ 1 ½ teaspoons coriander powder
○ 2 tablespoons ginger-garlic paste
○ Salt to taste
○ 2-3 tablespoons lemon juice
● For the Fish Gravy:
○ ¾ cup vegetable oil
○ ½ teaspoon fenugreek seeds
○ 1 teaspoon nigella seeds (kalonji)
○ 1 teaspoon mustard seeds
○ 1 teaspoon fennel seeds (crushed)
○ 15-20 curry leaves
○ 3 medium onions, finely chopped
○ 1-2 cups water (adjust based on desired gravy consistency)
○ 1 teaspoon whole spice powder (coriander seeds, cumin seeds, cloves,
cinnamon stick)
○ Fresh coriander leaves (chopped) for garnish

Step-by-Step Cooking Method:

1. Marinate the Koral Fish:

○ Follow steps 1 and 2 from the original recipe, marinating the Koral fish pieces
with yogurt, spices, and lemon juice for at least 30 minutes, or preferably for
1-2 hours.
2. Prepare the fish gravy:

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 ○ Heat oil in a pan or pot over medium heat. Add the fenugreek seeds, nigella
seeds, mustard seeds, and fennel seeds. Splutter for a few seconds until
fragrant (follow steps 2 and 3 from the original recipe).
3. Saute Curry Leaves and Onions:
○ Add the curry leaves and cook for a few seconds. Then, add the chopped
onions and cook until softened and translucent, about 5–7 minutes. Stir
occasionally to prevent burning (follow step 3 from the original recipe).
4. Incorporate Marinated Koral Fish:
○ Add the marinated Koral fish pieces to the pan with the sauteed onions. Be
careful not to overcrowd the pan. You may need to cook the fish in batches,
depending on the size of your pan.
○ Cook the fish for 3–4 minutes per side, or until it turns golden brown and
flakes easily with a fork (adjust the cooking time slightly as Koral fish can
cook a bit faster than some other fish).
5. Add water and Whole Spice Powder:
○ Once the fish is cooked, carefully remove it from the pan and set it aside
temporarily (follow step 5 from the original recipe).
○ Pour in the water (start with 1 cup and add more later if needed) and stir to
scrape up any browned bits from the bottom of the pan.
○ Add the whole spice powder (coriander seeds, cumin seeds, cloves, and
cinnamon stick) to the water and bring to a simmer (follow step 5 from the
original recipe).
6. Simmer and Adjust Consistency:
○ Simmer the gravy for 5-7 minutes, allowing the flavors to develop (follow step
6 from the original recipe).
7. Garnish and serve:
○ Finally, add the cooked Koral fish pieces back to the pan and gently simmer
for another minute or two to heat them through (follow step 7 from the
original recipe).

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 ○ Turn off the heat and garnish with chopped fresh coriander leaves.
○ Serve hot with steamed rice, roti, or naan bread.

Tips:

● Koral fish can have a slightly stronger flavor than some other fish. You may want to
adjust the amount of red chili powder to your preference.
● Since Koral fish tends to cook faster, keep an eye on it during step 4 to avoid
overcooking.
● Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat.

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