Desserts/Baking

Rose Pistachio Mawa Ladoo

Ladoos are must on any indian festival and these nutty beauties are super easy to whip up. Mawa makes them so creamy and melt in the mouth and the floral notes of rose water together with meaty pistachios is a match made in heaven. If you are still looking for something easy to make on Holi, try these ladoos.

These are ridiculously easy to whip up and all you need is 3 ingredients. When a recipe calls for few ingredients, I recommend good quality ones since it makes all the difference in the taste. Use fresh pistachios which are sweeter in taste, mawa with a good quality of fat content(you won’t need much ghee then) and rose water or rose essence that is not more than 6 months old.

These ladoos are not overly sweet and I like them that way, you can increase the powdered sugar by couple tablespoons if desired. I like to chop the pistachios on a cutting board instead of using a grinder, I feel that way I can control the texture of the nut powder and the taste is better too.

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Rose Pistachio Mawa Ladoo

3 ingredient, nutty Mawa Pistachio ladoos flavored with rose.
Prep Time20 mins
Cook Time10 mins

Ingredients

  • 200 gms mawa/mava,crumbled
  • 7 tbsp powdered/confectioners sugar
  • 180 gms coarse pistachio powder +1/4 chopped pistachios(optional) ,see notes
  • 1.5 tbsp rose water (or 1-2 drops of rose essence)
  • 1-2 tsp ghee (optional, if needed for rolling ladoos)

Instructions

  • Add mawa/mava to a nonstick pan. Place the pan on stove,switch on the stove on low heat. Let the mawa soften. Mawa softens very quickly and needs attention so that it dosent get burnt. Keep stirring using a spatula.
  • I didnt need to add any extra ghee to mawa, if you feel your mawa is on a dry side add a tablespoon or so of ghee.
  • Once mawa is soft(dont let brown), immediately add the sugar and pistachios together. Mix well untill nicely combined. Keep the heat low, cook everything for 1-2 minutes.
  • Switch off the stove and mix in the rose water and chopped pistachios(if using). Wait for 5 minutes or until the mixture feels cool enough to handle. Dont let the mixture completely cool down.
  • Smear some ghee on your hands and divide into 8-10 equal portions. Roll into smooth ladoos. Store for 3-4 days refrigerated.

Notes

  1. I lightly dry toast the pistachios for 2-3 minutes on a hot skillet. Don’t let the color change, toasting helps in blooming the oils of nuts.
  2. The sugar quantity can go up to 9-10 tablespoons if you like sweeter ladoos. 
  3. I chop the pistachios on a cutting board to a coarse fine powder instead of using a grinder. It takes a bit of effort but the texture and taste of nuts is really better that way. 
  4. You can replace rose with cardamom or saffron flavor if desired. 
Appetizers/Snacks

Rajasthani Pyaz Ki Kachori

Deep fried kachoris stuffed with all sorts of fiery filling are are huge hit on festivals. Holi is just around the corner and I made a batch over the weekend, these Kachoris last well for a few days and are an amazing snack or a full meal if you wish to. Kachori is a deep fried, unleavened, stuffed flatbread from northern parts of India and is usually filled with a stuffing of lentils, potatoes, onions or dry fruits(a sweet version) and they are quite popular on festivals.

Pyaz or onion stuffed kachoris are a famous street side snack from the State of Rajasthan in north western parts of India. Rajasthai food is high on spice levels, almost fiery, the desert terrain demands that kind of spice levels in cuisine since it helps survive the brutal heat of summers. These kachoris are no exception. There are full pf punch of spices and I serve them with a hot lehsun mirch ki chutney (garlic- red chilli chutney) which takes them to next level. So so good with a cup of chai for evening snack or brunch on weekends.

The stuffing is made with a full head of onion or two to which fresh ground masalas are added and a little potato for binding. The onion filling is super flavorful with generous dose of hing and coarsely ground cumin, fennel and coriander. If you wish, a knob of this filling is so good even on sandwiches or with parathas. YUM!

Keep the below things in mind when you make kachoris:-

  • The dough should not be too tight or too sticky. We need a firm pliable dough with good amount of moyan(the oil/ghee/shortening that is added to dough while kneading so that the kachoris come out flaky. Keep in mind that the dough is softer than poori dough.
  • Rest the dough for 30 minutes after kneading. In the meantime you can make the stuffing.
  • Fry the kachoris on low heat. Don’t fry on high heat else they want cook inside and will not all all be flaky.
  • A good indicator of a well made kachoris is that their skins are golden brown and have no to few bubbles, this is achieved by patient frying on low medium heat.
  • When you make the stuffing, don’t brown the onions, we just want the moisture to dry out but we don’t want them to be jammy. They should have a bite. I usually mix in a little bit of raw chopped onions so as to pronounce the onion flavor and texture.
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Rajasthani Pyaz Ki Kachori

Deep fried flatbread stuffed with a spicy fiery onion filling
Prep Time40 mins
Cook Time40 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 8 to 10 kachoris

Equipment

  • Mixing Bowls, Saute Pan, Deep Pot/Kadhai for frying

Ingredients

For The Kachoris

  • 1.5 cup all purpose flour
  • 1 tsp ajwain seeds
  • 1/2 tsp nigella seeds
  • 5-6 tbsp vegetable shortening ,substitute with oil
  • 1/2 tsp salt
  • 1/2 cup water (I used 10 tbsp) ,water should not be cold
  • Oil for frying

For The Onion Stuffing

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepeprcorn (adjust to taste)
  • 1/2 tbsp fennel seeds
  • 2 tbsp oil
  • 1/2 tsp hing
  • 1 tbsp finely chopped ginger
  • 1 tbsp besan
  • 1 large onion (yield 1.5 cups chopped onions) dont chop the onions too fine
  • 2 small potatoes, boiled and peeled
  • 2 green chillies, finely chopped
  • 1/2 tsp tumeric powder
  • Red chilli powder ,to taste
  • 1/2 tsp amchoor powder
  • Salt ,to taste

For Lehsun Mirch Chutney

  • 2 heads (20-25) garlic cloves peeled
  • 4-5 dried red chillies (or use fresh red chillies)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 2 tsp vinegar ,adjust to taste
  • Salt to taste

Instructions

Make the Kachori Dough

  • Combine all the dough ingredients except water in a deep bowl/parat. Mix and rub the flour with palms and finger till you are able to form a loose ball of flour(thsi makes sure that the moyan is right and the kachoris will be flaky).
  • Start adding water slowly and kneading into a soft pilable dough. Your water quantity might be different than mine since different flours have different absoprtion quality. Knead well for 4 to 5 minutes.Cover and let the dough rest for 20 minutes. It will loosen a bit and will be easy to work with.

Make the Onion Stuffing

  • In a small sauce pan, dry roast the whole spices- coriander, cumin & black peppecorns. Cool a bit and grind coarsely. Set aside.
  • Heat 2 tbsp oil in a wide pan. Add asafetida to the oil and chopped 1.25 cups onions. Sprinkle 1/4 tso salt. Keep the heat on medium high and saute the onions for 3-5 minutes untill you see that they are transculent but not mushy or cooked. Dont lower the heat else the onions will get watery. Dont let the onions brown. Cook till the moisture is dry.
  • Add ginger, green chillies, tumeric and red chilli powder next. Saute for a 3-4minutes.
  • Add potatoes, crumble them in the pan as you add, add besan, mango powder and salt to taste.
  • Mix well, and mash potatoes using back of the spoon. Cook for 3-4 minutes.
  • Remove from heat and add the 1/4 cup chopped onion and mix well. Cool down completely.

Make the Kachoris

  • Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
  • Roll out each portion of the dough into a 2.5-3 inch diameter circle.
  • Place 2-3 tbsp of the onion filling in the center.PInch the extra dough as you close the parcel.
  • Press gently and pat with hands to flatten the kachori, try to make the edges a bit thin.
  • Prick the kachoris 1-2 times with a fork. Keep all the kachoris ready before you start frying.
  • Heat 2-3 inches of oil in a wide pot/kadai over medium-high heat till you see ripples on the surface.
  • Turn the heat to medium-low and wait for 2-3 minutes. to check the temperature of oil, add a pinch of dough, it should noty come up to surface sizzling (oil is too hot). If it comes very slowly(oil is cold). It should rise to the surfce slowly(not very slowly)
  • Slowly slide 2-3 kachoris at a time into the hot oil. Dont crowd the oil.
  • Deep-fry the kachoris till golden.Drain on an absorbent kitchen paper and serve hot with chutney (recipe below) and chai.

Make The Chuntey

  • Soak the dried red chillies in 1/4 cup hot water for 15 mins. Skip this step if using fresh chillies.
  • Place the garlic, vingear, salt and soaked chillies in a blender. Blend to a smooth paste using soaking water as need. Keep pasty dont make too runny.
  • Heat oil in small pan, temper with cumin seeds, add the chutney paste. Mix and cook for 6-8 minutes. Store refrigerated for 2 weeks.
Brunch · Indian Streetfood/Indo Chines

Keema Pasta

One of the fusion pasta dishes which I make often for the kids. They absolutely love it. It is an indian fusion version of pasta in a meat sauce. Hearty and comforting, a bowl of keema pasta is a full meal which is a favorite for all age groups.

You can scratch cook the keema or repurpose leftover keema from dinner last night. A super simple pasta to make and has fresh made sauce. I do add a little smoked paprika for color and a tiny bit of fresh mint for that smokiness you expect from a well “bhunakeema. Its an absolute winner dish with them. You can add a little cream to finish at the end if you like especially if you are using chicken mince.

The keema base is traditional indian kind – a spicy & tangy sauce made with fresh chopped onions, fresh pounded ginger & garlic and fresh tomatoes (or you can use canned tomatoes if you wish). Then go in the ground cumin, coriander and paprika(or red chilli powder), make it as spicy as you like. You can add some dried herbs like oregano as well. Once the minced meat (or ground chicken) goes in, bhuno(saute) it on low medium heat with the masala base till the meat is smoky and attains a brownish color.

I use the pasta water to thin out the base, and if you want you can add some vegetables like carrots, peas or peppers depending on how your family will enjoy it. It is so exciting to see how the kids enjoy the taste of indian dishes presented this way, in a way that appeals to their senses without trying to “sneak” anything. Double up the recipe if you want a larger batch. Here I used GF brown rice pasta, however substitute with any shape or kind or flavor of pasta that your family likes.

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Keema Pasta

A indian-italian fusion pasta dish of spiced keema in a fresh sauce folded with fuisili pasta.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian, Italian

Equipment

  • pot & pans

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 1.5 tbsp ginger garlic simply pound 2 cloves of garlic & 1/2inch fresh ginger shoot using mortar pestle.
  • 1+1/4 cup chopped tomatoes substitute with canned tomatoes
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • Red chilli powder(to taste)
  • Pinch ground cinnamon
  • 4-5 chopped fresh mint leaves (or any herbs you like)
  • 150 gms ground lamb/beef/chicken (85-15 lean)
  • salt to taste
  • 1-2 tsp lemon juice to taste
  • 200 gms pasta of choice, I used fuisili ,cook according to package instructions, reserve 1/2 -3/4 cup of pasta water. Drain the pasta and keep ready.

Instructions

  • In a wide saute pan, heat up the olive oil on medium heat.
  • Once warm, add the chopped onions to the oil. Saute for 4-5 minutes till the onions start turning little brown, dont brown them too much.
  • Next add the pounded ginger and garlic and saute for 30 seconds. Add the ground spices next and saute for a minute so as to toast them in oil.
  • Add the tomatoes next and sprinkle some salt, reduce the stove to low medium and let the tomatoes cook down.The tomatoes will soften and become saucy, continue to cook them till you see that they thicken and tiny oil bubbles start appearing on the top. Dont dry out too much.
  • Add the ground meat now(I used ground lamb). Break down the meat using a wooden spoon and mix it with the masala. Cook the meat with the masala for good 8-10 minutes to low medium heat till you see that it has browned. Conitune sauteing the meat for another 5 minutes till you see that the oil is seperating.
  • Add the salt (keep in mind that the pasta water that we are going to add little later is salted too), chopped mint and lemon juice now. After the meat has finished bhuno(browning), thin out the meat sauce with the reserved pasta water. Dont add too much water at once, start with 1/3 cup water and then go up from there depending on how much you need. Let the sauce heat up once you add the water.
  • Once the sauce is warm, add the cooked pasta and fold gently with the meat. Add more water if you feel its dry. Check and adjust the salt as well.
  • Let everything cook for 2 minutes, dont stir too much since the pasta is soft and might break.
  • Switch off the stove, add some fresh cracked pepper(optional) and serve warm.

Notes

  1. Add 1/2 cup of frozen vegetables to the pasta. 
  2. Add 2 tbsp of cream to finish the sauce, highly recommend it if you are using ground chicken. 
  3. You can use the same recipe with vegetables. Just substitute the keema with equivalent amount of finely chopped vegetables and cook them down to soft before adding the pasta. 
Appetizers/Snacks · Desserts/Baking

Brownie Bottom Saffron Cheesecake Bites


These mini cheesecake bites combine two of my favorite desserts. A cream, slightly tangy cheesecake batter atop fudgy brownie layer when eaten together with airy whipped cream is a burst of textures and flavors in your mouth. The bites are flavored with my favorite indian spices and the spiced layers complement each other so well. The brownie layer has hints of fresh ground green cardamom while the cheesecake batter gets its golden color and exotic flavor from saffron. My favorite brand to use is Zaran Saffron.

These bites are incredibly quick and easy to make once you gather the ingredients which aren’t too many. The combination of chocolate and saffron is both bold and exotic.I took to mini cheesecake bites sometime last year and its one of my favorite things to bake. This recipe makes a batch of 10-12 bites which keep well for 2-3 days in the fridge and are amazing for a post dinner sweet craving.

A few things to be kept in mind:-

  1. Make sure that your ingredients are are at room temperature wherever mentioned. I can’t stress this enough.
  2. The brownie layer is baked first to set before adding the cheesecake batter but make sure to not bake the brownie layer fully.
  3. Bake the cheesecake bites till the centers are jiggly. Do not bake all the way through. They will finish setting up while chilling.
  4. A common problem is cracks in the cheesecake layer. The reason is that when your ingredients are not a room temperature, we tend to overmix the batter and incorporate too much air in the process. This makes the batter rise too much during baking and it comes cracking down after you take it out of the oven.However, dont stress too much about it because you can always cover the cracks up with ganache or dollop of whipped cream or fruit toppings. Remember taste over looks, always! 🙂
  5. Another common problem is that the cheese batter is grainy and not smooth after you beat it. Again, this happens when the cream cheese is not at room temperature.
  6. After the baking is over, dont pull out the cheesecakes immediately out of the oven, switch the oven off, open the door and let them hang out there for 5-8 minutes.
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Brownie Bottom Saffron Cheesecake Bites

Fudgy, cardamom scented brownie bottom topped with golden saffron cheesecake filling. A bold exotic dessert.
Prep Time20 mins
Cook Time30 mins
Course: Dessert, Snack
Cuisine: Indian
Servings: 12

Equipment

  • Bowls, Hand Mixer/Whisk, Spatula, Muffin Pans,Paper Liners

Ingredients

For the Brownie Layer

  • 4 tbsp salted butter
  • 1 tbsp semi sweet chocolate chips
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1/4 cup all purpose flour sifted
  • 3 tbsp unsweetened cocoa powder sifted
  • 1/2 tsp ground cardamom

For the Cheesecake Filling

  • 10-12 strands saffron
  • 1/2 tbsp warm milk
  • 8 oz cream cheese (please dont use low fat or no fat), softened at room temperature
  • 1 large egg room temperature
  • 1 tbsp sour cream room temperature
  • 1/3 cup confectioners sugar
  • 1/2 tbsp lemon or orange juice
  • pinch sea salt

To serve

  • whipped cream

Instructions

Brownie Layer

  • Line your 12 muffin/cupcake pan with liners and preheat oven to 350F.
  • In a medium bowl, add the butter and set it in microwave to completely melt for minute or so. Once melted, take out and immediately add the chocolate chips. Wisk well gently till smooth. The chocolate will melt in warm butter.
  • Add the sugar to the bowl and whisk well for 2-3 minutes till everything is creamy and the sugar is dissolved. By this time the mix would cool down as well so its ready for egg.
  • Add the egg to the coo butter sugar mix and whisk well to combine.
  • Next, add the flour cocoa powder and cardamon. Using a spatula combine everything until you cannot see any white flour. The mix will be smooth and sticky. And too tempting to lick 🙂
  • Add about 1 tbsp of heaped brownie batter to each liner. You can decide which layer you want to make thicker and add the batter accordingly.
  • Set in the oven to bake for 6-8 minutes untill the brownie batter is set. Dont bake all the way through. After its set, pull out the tray and you will that the brownie layer is puffy but it will puff down while you make the filling.

Cheesecake Filling

  • Grind saffron strands using mortar pestle, pour over warm milk and let infuse.
  • In a large bowl, add all the ingredients under the filling and using a hand mixer, beat for 2-3 minutes until smooth and fluffy. Dont over beat.
  • Add the infused saffron next and beat for 10-15 seconds to incorporate.
  • Add about 1/4 cup to the cupcake liners filling with brownie crust. You can add the filling in a ziplock bag and pour too. So I had planned for 12 cheesecakes but ran out after 11th one was filled.  Once filled, tap the pan a few times to get rid of any air bubbles.
  • Bake for 13-15 minutes or until set, little jiggly in the centre is fine. Dont overbale else the cheesecake will not be soft after chilling.Once baked, switch off the stove, open the door and let the pan stay there for a 10 mins.
  • After 10 minutes, pull out of the oven and transfer to a rack to cool down completely.
  • Chill for at least 6 hours or overnight before serving. Add dollop of whipped cream before serving.
Indian Curry/Stew

Tamarind Mackerel Curry

A very simple and sour soupy fish curry with fresh ground spices and tang from sweet tamarind and vinegar. I found fresh mackerel at the store and was immediately inspired to make this.

There are no tomatoes or yogurt like most north indian fish curries here. The much needed sour comes from vinegar, the use of which is slightly inspired by how goan fish curries are done, however I didn’t use any coconut or coconut milk in this one.

With a bowl of warm rice and few sliced onions, this is absolute delight to eat. You can use any firm mild fish in this recipe. Fresh ground spices make the aroma of the curry even more bold and I really recommend you grind them fresh, incidentally that is the only time consuming part of this recipe.

Recipe

Ingredients

  • 3 Mackerel, cut into pieces (about 1 pound), cleaned
  • 1/2 tsp tumeric powder
  • 1/4 tsp salt
  • 3 tbsp cooking oil
  • 1/4 th piece star anise
  • 1/2 cup thinly sliced onions
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 1/4 tsp turmeric powder
  • 1-2 tsp hot red chilli powder(adjust to taste)
  • 6-8 curry leaves
  • 1.5 tbsp malt vinegar (less if you like less sour)
  • 2 tbsp tamarind pulp
  • 1 tsp jaggery (skip if using sweet tamarind)
  • Salt to tatse

Spices

  • 1/2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 5-6 Black peppercorns
  • 4 Cloves
  • 1/2 inch cinnamon stick

Method

Place the fish in a bowl. Sprinkle the turmeric and salt over the fish and massage nicely. Set aside for 15 mins.

Dry roast all the spices listed under “Spices” and grind them to a powder using your spice grinder. Mix the spices with red chilli & turmeric along with a couple tablespoons of water in a bowl and let stand.

In a cooking pot, add the oil. Once the oil is smoky a bit, add the star anise and saute for 10 seconds. Add the onions next and let them brown. The onions have to be browned nicely for a good flavor. Once the onions are browned, add the ginger and garlic and saute for a minute or so till you smell the aroma.

Next add the curry leaves along with the spice paste, you can add a splash of water (about 3 tbsp) and cook everything together for a few minutes till you notice the oil separating. Dont saute a lot.

Add 1 cup warm water to the pot, add salt and let come to a slow simmer. Add the fish next to the pot and let cook on low heat for 7-8 minutes. Dont let boil. You can cover if you fish but really fish cooks fast.

Once you notice that the fish is white and firm, add the vinegar, tamarind and jaggery. Gently mix everything and let cook for another 2 mins.

Switch off the stove and cover the pot. Let sit for 2 hours before serving.

-Enjoy!

Rice Dishes

Yakhni Pulao


For a long time, I was tricked into thinking that Yakhni pulao is biryani. Most of my family, still, for some reason refers to it as biryani but its not. This is not a layered rice dish, it is a pulao. Yakhni is ” broth” and this dish is basically basmati rice cooked in a delicious made-from-scratch meat broth.

South asian broths have much more depth of flavor due to use of spices. I dont pressure cook the meat, I let it simmer for couple of hours or more depending on the quantity. Slowly the meat releases its flavor into the water along with those of the spices and herbs. The delicious yakhni is full of body and I remember mom would ladle it into teacups and give us to drink as it is as a soup.So comforting on a cold night. You can do the same if you are not in mood for a pulao.

A delicious yakhni needs bone in meat or chicken and time! There are no powdered spices and all the flavor comes from whole spices, dried chilies, ginger and garlic. Caramelizing the onions well before cooking the rice is another important step, do not rush it, brown the onions nicely, they add not only to the taste but also to the color of the pulao.

This recipe is one of my most family’s most oldest. It was cooked winter long and it is a great way to feed big families or when entertaining. You can serve it with a light chicken curry or any side but I really just like it with plain raita.

Recipe

Ingredients (Serves 4)

For the Yakhni

  • 1 lb bone in mutton or chicken, cleaned
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp cloves
  • 1.5 tsp black peppercorns
  • 2-3 bay leaf
  • 2 whole black cardamom, slightly cracked
  • 2 cinnamon stick
  • half nutmeg
  • 7-8 garlic cloves, peeled
  • 2 inch fresh ginger, peeled
  • 1/2 onion, roughly chopped 8-10 dried chillies
  • 1 tsp salt
  • 2 cups water

For the Pulao

  • 1 + 1/4 cup basmati rice
  • 1/4 cup oil
  • 1.5 cup sliced onions
  • Red chili powder to taste
  • 1 tsp shah jeera
  • 2.5 cups liquid (yakhni topped with water)
  • Salt to taste
  • Cilantro, raita, ginger jullienes etc to serve.

Method

Step 1 Make the Yakhni (Spiced Broth)

Add everything listed under yakhni to a dutch oven. Cover the pot and set on a medium high stove and bring to a boil. Once boiling, lower the heat and simmer for 1.5 hours till the meat is fork tender but not falling apart. You can do the same thing in an instant pot or pressure cooker but slow cooked yakhni is something else 🙂 Meat releases its own juices and water as it will cook so don’t add much water in the beginning. Also please keep in mind that the cooking time of meat will depend on how small or big the cuts are. So adjust accordingly.

Once the meat is cooked, switch off the stove.Pick out the meat pieces using a spoon into a medium bowl and cover the bowl with a cling film to make sure that the meat does not dry out. Set a large colander over another large bowl and drain the yakhni in there. Dont be tempted to mash the ginger or garlic or onions, else the yakhni will lose its soupy texture. Discard the things in the colander.

Yakhni is ready. You can enjoy it as it like a soup when while it is warm with few squirts of lemon and scatter of fresh cilantro. Add a few pieces of cooked meat to make it more filling.

If you make a pulao, follow step 2 below. Keep in mind that do not make the yakhni a day ahead, the taste changes so its best to make it a couple hours before when you want to serve as soup or make a pulao.

Step 2 Make the Pulao

Wash the rice 2-3 times under a running stream of water. Soak the rice for 20 mins in enough water.

Measure the yakhni. The variety of rice I use needs double amount of liquid to cook. So I needed 2.5 cups of liquid to cook the rice. I got 2 cups of yakhni from the recipe above and I added 1/2 cup water to it.

In a wide shallow pot, (I use my braiser) or you can use a kadhai or a 12 inch pan, add the oil. Once the oil is warm, add the sliced onions. On medium heat, brown the onion. It takes about 8-10 minutes but do not rush this process.

Once the onions are dark brown, add the red chilli powder to oil along with cumin seeds and saute for 30 seconds. Add the meat to the pan and stir around with the onions for 3-5 minutes on medium heat. The meat will brown a little, once so, add the soaked rice(discard the water in which you soaked) along with yakhni (+water). Mix gently and taste the salt in the liquid, it should be sharp salty at this stage else adjust it, this makes sure that your rice comes out properly seasoned once cooked.

Cover with a lid and set the rice to cook on medium high heat, once you see that the liquid is bubbling, reduce the heat to the lowest and let cook for 20-25 minutes until all the liquid is absorbed and the rice is soft. Switch off the stove and let the pot sit undisturbed for atlest 10-12 minutes.

Uncover and using a rice spoon or a small plate, fluff up the rice from once side. Yahni pulao is ready.Serve as you wish. Taste amazing next day.

This recipe can be easily doubled. Just adjust the cooking times for both rice and meat in that case.

Enjoy!