Dinner Recipes Archives - RecipeWikki https://recipewikki.com/tag/dinner-recipes-2/ Wikipedia of Awesome Taste Wed, 16 Jul 2025 16:29:49 +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 Dinner Recipes Archives - RecipeWikki https://recipewikki.com/tag/dinner-recipes-2/ 32 32 Vegetarian Korma https://recipewikki.com/vegetarian-korma/ Wed, 16 Jul 2025 16:29:49 +0000 https://recipewikki.com/?p=8315 Creamy, aromatic, and rich without being heavy — Vegetarian Korma is a comforting Indian curry filled with colorful vegetables, warm spices, and a luscious cashew-coconut sauce. It’s the perfect dish for when you want something both wholesome and a little indulgent. Origin Vegetarian Korma Korma is a Mughlai-style curry that has been adapted across regions […]

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]]> Creamy, aromatic, and rich without being heavy — Vegetarian Korma is a comforting Indian curry filled with colorful vegetables, warm spices, and a luscious cashew-coconut sauce. It’s the perfect dish for when you want something both wholesome and a little indulgent.

Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma
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Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 2 tbsp oil or ghee

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 inch fresh ginger, grated

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • ½ tsp turmeric

  • ½ tsp garam masala

  • ¼–½ tsp chili powder (optional)

  • 1 large carrot, diced

  • 1 potato, peeled and cubed

  • 1 cup cauliflower florets

  • 1 cup green beans, cut into 1-inch pieces

  • ½ cup frozen peas

  • 1 cup coconut milk

  • ½ cup vegetable broth or water

  • Salt, to taste

  • ⅓ cup raw cashews (soaked 15 minutes in hot water)

  • ¼ cup water

Directions

  • Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
  • Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
  • Stir in garlic and ginger; cook 1 minute.
  • Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
  • Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
  • Pour in coconut milk and vegetable broth. Season with salt.
  • Cover and simmer 12–15 minutes, until vegetables are almost tender.
  • Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
  • Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

  • For extra richness, add a splash of cream or more coconut milk at the end.
  • Serve with steamed basmati rice, naan, or roti.
  • Feel free to swap in other vegetables like bell peppers or zucchini.

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]]> Chicken Biryani https://recipewikki.com/chicken-biryani/ Wed, 16 Jul 2025 05:00:17 +0000 https://recipewikki.com/?p=8308 Fragrant, rich, and layered with spices — Chicken Biryani is the ultimate celebration dish in Indian cuisine. Tender chicken is marinated and cooked with basmati rice, caramelized onions, and warming aromatics for a one-pot meal that feels both festive and comforting. Origin Chicken Biryani Biryani has Persian roots and evolved in India through centuries of […]

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]]> Fragrant, rich, and layered with spices — Chicken Biryani is the ultimate celebration dish in Indian cuisine. Tender chicken is marinated and cooked with basmati rice, caramelized onions, and warming aromatics for a one-pot meal that feels both festive and comforting.

Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani
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Chicken Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

550

kcal

Ingredients

  • 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

  • ¾ cup plain yogurt

  • 2 tsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 2 tsp garam masala

  • 1 tsp chili powder

  • 1 tsp salt

  • Juice of ½ lemon

  • 2 cups basmati rice, rinsed well and soaked 30 minutes

  • 4 cups water

  • 4 green cardamom pods

  • 4 whole cloves

  • 1 bay leaf

  • 1 small cinnamon stick

  • 1 tsp salt

  • 2 tbsp ghee or vegetable oil

  • 2 large onions, thinly sliced

  • ¼ cup chopped fresh cilantro

  • ¼ cup chopped fresh mint

  • 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

  • In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
  • Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
  • Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
  • Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
  • Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
  • Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
  • Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

  • Serve with raita or cucumber yogurt and lemon wedges.
  • Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
  • For a shortcut, you can fry onions ahead or use store-bought fried shallots.

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