Indian Recipe Archives - RecipeWikki https://recipewikki.com/category/recipes/indian-recipies/ Wikipedia of Awesome Taste Thu, 09 Jan 2025 14:53:21 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Indian Recipe Archives - RecipeWikki https://recipewikki.com/category/recipes/indian-recipies/ 32 32 Lamb (Gosht) Biryani https://recipewikki.com/lamb-gosht-biryani/ Thu, 09 Jan 2025 14:53:21 +0000 https://recipewikki.com/?p=5661 Lamb Biryani, also known as Gosht Biryani, is a fragrant and flavorful dish made with marinated lamb, aromatic basmati rice, and a blend of Indian spices. This royal dish is a favorite at festive gatherings and special occasions. Origin Lamb (Gosht) Biryani Biryani is believed to have originated in Persia and was introduced to India […]

The post Lamb (Gosht) Biryani appeared first on RecipeWikki.

]]> Lamb Biryani, also known as Gosht Biryani, is a fragrant and flavorful dish made with marinated lamb, aromatic basmati rice, and a blend of Indian spices. This royal dish is a favorite at festive gatherings and special occasions.

Origin Lamb (Gosht) Biryani

Biryani is believed to have originated in Persia and was introduced to India by the Mughals. Over time, regional variations such as Hyderabadi, Lucknowi (Awadhi), and Kolkata Biryani evolved, each with unique flavors and cooking techniques. The Hyderabadi version, where the raw marinated lamb is cooked with rice (Kacchi Biryani), is one of the most famous.

What I Love About This Recipe

This dish is a perfect balance of spices, tender lamb, and fragrant rice. The slow-cooked method enhances the deep, rich flavors, and the layering technique makes every bite burst with aroma and taste. I love how the saffron-infused rice adds a beautiful golden hue and subtle sweetness.

Also Read : Rosemary Lemon Grilled Chicken

Lamb (Gosht) Biryani
Pin
Print

Lamb (Gosht) Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

500

kcal

Ingredients

  • 2 tablespoons ghee or oil

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • ½ teaspoon black pepper

  • 1 teaspoon garam masala

  • ½ cup warm milk with saffron strands (for color and aroma)

  • 2 tablespoons chopped coriander leaves

  • 2 tablespoons mint leaves

Directions

  • Marinate the lamb pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, and salt. Refrigerate for at least 2 hours or overnight.
  • Boil soaked basmati rice with water, bay leaf, cloves, cinnamon, cardamoms, and salt until 70% cooked. Drain and set aside.
  • Heat ghee or oil in a large pot, add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook until the raw smell disappears.
  • Add chopped tomatoes and cook until soft.
  • Add the marinated lamb pieces and cook for 10-15 minutes until they brown slightly.
  • Sprinkle coriander powder, black pepper, and garam masala. Mix well.
  • Layer half of the cooked rice over the lamb mixture.
  • Drizzle saffron-infused milk over the rice for color and aroma.
  • Sprinkle mint and coriander leaves for freshness.
  • Add the remaining rice layer and cover the pot with a tight lid.
  • Cook on low heat for 30-40 minutes (Dum cooking method) until the lamb is tender.
  • Let it rest for 10 minutes, then fluff the rice gently and serve hot.

Notes

  • Use bone-in lamb for extra flavor and juiciness.
  • Slow cooking (Dum method) is key to an authentic taste.
  • Adjust spice levels based on preference.
  • Serve with raita, salad, or boiled eggs for a complete meal.

The post Lamb (Gosht) Biryani appeared first on RecipeWikki.

]]> Mixed Vegetable Curry https://recipewikki.com/mixed-vegetable-curry/ Wed, 08 Jan 2025 22:35:37 +0000 https://recipewikki.com/?p=5654 Mixed Vegetable Curry is a flavorful and wholesome Indian dish made with a variety of fresh vegetables cooked in a spiced gravy. It’s a versatile dish that pairs perfectly with rice, naan, or roti, making it a staple in many Indian households. Origin Mixed Vegetable Curry Mixed Vegetable Curry has its roots in North and […]

The post Mixed Vegetable Curry appeared first on RecipeWikki.

]]> Mixed Vegetable Curry is a flavorful and wholesome Indian dish made with a variety of fresh vegetables cooked in a spiced gravy. It’s a versatile dish that pairs perfectly with rice, naan, or roti, making it a staple in many Indian households.

Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry
Pin
Print

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

180

kcal

Ingredients

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 1 onion, finely chopped

  • 1 teaspoon ginger-garlic paste

  • 2 tomatoes, pureed

  • 1 carrot, diced

  • ½ cup green peas

  • ½ cup cauliflower florets

  • ½ cup green beans, chopped

  • 1 potato, diced

  • ½ teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • ½ teaspoon red chili powder (adjust to taste)

  • ½ teaspoon salt (or as needed)

  • ½ cup water (adjust as needed)

  • ¼ cup coconut milk or fresh cream (optional)

  • Fresh coriander leaves for garnish

Directions

  • Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook until the raw smell disappears.
  • Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
  • Add turmeric, coriander powder, red chili powder, and salt, mixing well.
  • Toss in all chopped vegetables and stir to coat them with the spices.
  • Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
  • Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
  • Garnish with fresh coriander leaves and serve hot.

Notes

  • Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
  • Adjust spice levels by increasing or reducing the chili powder.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

]]> Carrot Halwa https://recipewikki.com/carrot-halwa/ Wed, 08 Jan 2025 16:19:46 +0000 https://recipewikki.com/?p=5648 Carrot Halwa, also known as Gajar ka Halwa, is a beloved Indian dessert made with slow-cooked grated carrots, milk, sugar, and ghee. This rich, aromatic sweet dish is often enjoyed during festivals like Diwali and special occasions. Origin Carrot Halwa Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where […]

The post Carrot Halwa appeared first on RecipeWikki.

]]> Carrot Halwa, also known as Gajar ka Halwa, is a beloved Indian dessert made with slow-cooked grated carrots, milk, sugar, and ghee. This rich, aromatic sweet dish is often enjoyed during festivals like Diwali and special occasions.

Origin Carrot Halwa

Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where it became a staple winter delicacy. The dish was traditionally prepared with khoya (reduced milk) to enhance its richness. Over time, variations have emerged, including vegan versions and those with condensed milk for convenience.

What I Love About This Recipe

This dessert is not just delicious but also nutritious, thanks to the natural sweetness of carrots. The slow cooking process intensifies the flavors, and the aroma of ghee, cardamom, and nuts makes it truly special. I love that it can be made in advance, stored in the fridge, and enjoyed warm or cold. Plus, it’s an easy-to-make dessert with minimal ingredients yet feels indulgent.

Also Read : Easy One Pan Ramen Chicken Alfredo

Carrot Halwa
Pin
Print

Carrot Halwa

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 4 cups grated carrots (about 500g)

  • 2 cups full-fat milk

  • ½ cup sugar (adjust to taste)

  • 3 tablespoons ghee

  • ½ teaspoon cardamom powder

  • ½ cup khoya (optional, for richness)

  • ¼ cup chopped nuts (almonds, cashews, pistachios)

  • 2 tablespoons raisins (optional)

Directions

  • Heat 2 tablespoons of ghee in a heavy-bottomed pan.
  • Add grated carrots and sauté for 5-7 minutes until they soften slightly.
  • Pour in the milk and simmer on low heat, stirring occasionally.
  • Continue cooking until the milk reduces and thickens (about 25 minutes).
  • Stir in sugar and khoya, mix well, and cook for another 5 minutes.
  • Add cardamom powder and remaining ghee, stirring until well combined.
  • Toss in chopped nuts and raisins, cooking for another 2 minutes.
  • Serve warm or chilled, garnished with extra nuts.

Notes

  • Use full-fat milk for a richer texture.
  • Stir frequently to prevent burning.

The post Carrot Halwa appeared first on RecipeWikki.

]]> One Pot Turmeric Chicken and Rice https://recipewikki.com/one-pot-turmeric-chicken-and-rice/ Wed, 08 Jan 2025 02:06:23 +0000 https://recipewikki.com/?p=5642 This One Pot Turmeric Chicken and Rice is a comforting, flavorful dish packed with warm spices, tender chicken, and fragrant rice. The golden hue from turmeric not only adds a vibrant color but also brings in health benefits, making it a wholesome meal in just one pot. Origin One Pot Turmeric Chicken and Rice Turmeric-infused […]

The post One Pot Turmeric Chicken and Rice appeared first on RecipeWikki.

]]> This One Pot Turmeric Chicken and Rice is a comforting, flavorful dish packed with warm spices, tender chicken, and fragrant rice. The golden hue from turmeric not only adds a vibrant color but also brings in health benefits, making it a wholesome meal in just one pot.

Origin One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice
Pin
Print

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

480

kcal

Ingredients

  • 2 tablespoons olive oil or butter

  • 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

  • 1 teaspoon salt (adjust to taste)

  • 1 teaspoon black pepper

  • 1 teaspoon turmeric powder

  • ½ teaspoon cumin powder

  • ½ teaspoon coriander powder

  • 1 teaspoon paprika (optional, for added depth)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup basmati rice (rinsed and drained)

  • 2 cups chicken broth (or water)

  • ½ teaspoon garam masala (optional, for warmth)

  • ½ cup peas or chopped carrots (optional)

  • Juice of half a lemon

  • Fresh cilantro or parsley for garnish

Directions

  • Heat olive oil in a large deep skillet or pot over medium heat.
  • Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
  • Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
  • In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
  • Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
  • Pour in chicken broth and stir in garam masala. Bring to a simmer.
  • Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
  • Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
  • Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
  • Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

  • Use bone-in chicken thighs for extra flavor.
  • Substitute brown rice but adjust cooking time to 40-45 minutes.

The post One Pot Turmeric Chicken and Rice appeared first on RecipeWikki.

]]> Cooker Butter Chicken https://recipewikki.com/cooker-butter-chicken/ Tue, 07 Jan 2025 04:59:32 +0000 https://recipewikki.com/?p=5636 This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home. Origin Cooker Butter Chicken Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal […]

The post Cooker Butter Chicken appeared first on RecipeWikki.

]]> This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken
Pin
Print

Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

452

kcal

Ingredients

  • 500g boneless chicken (thighs or breast), cut into cubes

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch ginger, minced

  • 2 large tomatoes, pureed

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon tomato paste (optional, for deeper flavor)

  • ½ cup heavy cream or fresh cream

  • ¼ cup yogurt (for marination)

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • ½ teaspoon sugar (optional)

  • Fresh cilantro, for garnish

Directions

  • Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
  • Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
  • Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
  • Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
  • Add the marinated chicken and mix until coated in the masala.
  • Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
  • Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
  • Garnish with fresh cilantro and serve hot with naan or rice.

Notes

  • Use chicken thighs for juicier results.
  • Adjust spice levels by increasing or reducing red chili powder.
  • Adding a teaspoon of honey balances the acidity of tomatoes.

The post Cooker Butter Chicken appeared first on RecipeWikki.

]]>